Grilled Cheese with Smoked Gouda, Roasted Mushooms and Onions

Tags

gouda, grilled cheese, mushroom, onion, roasted, sandwich, smoked, vegetarian

These little sandwiches are pretty dang tasty. Umami overload. My favorite. Next time I will add roast beef or pastrami. A delicious meal with very little effort.

• Servings: 2
• Time: 35 minutes
• Difficulty: easy
• Print

• 8 oz mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 tbsp butter
• 4 slices good bread
• 1 cup smoked gouda, shredded

Preheat oven to 400°F. On a baking sheet,  toss sliced mushrooms and onion in olive oil, salt and pepper. Roast the veggies for 20 to 25 minutes, until lightly browning around the edges.

In a non-stick skillet, melt the butter. Take the four slices and dip them in the melted butter. Be sure that the butter is evenly coating the four sides. Remove the skillet from the heat. Assemble the sandwiches in skillet in this order- bread (butter side down), 1/4 of the cheese, roasted onions and mushrooms, 1/4 of the cheese, bread (butter side up). Lightly press together to help things settle. Grill over medium heat until each side is lightly browned and the cheese is melty. Inspired by this recipe.

 

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Tapas Week Part 5: Bacon and Caramelized Onion Dip

Tags

appetizer, bacon, caramelized, dip, onion, snack, tapas

I rarely have every ingredient listed in a recipe. Maybe because I don’t cook “typical” recipes. Or because I am not a good shopper. I don’t know. Just this once, though, I had every single ingredient for this tasty dip. It has a delicious tang from the yogurt, a mellowness from the caramelized onions, and a punch of flavor from the bacon. Use pita chips, Ruffles (my favorite dip chip), or vegetables to scoop up the deliciousness.

Bacon and Caramelized Onion Dip

• Servings: 4-6
• Time: 15 minutes
• Difficulty: easy
• Print

• 6 slices bacon
• 1 large yellow onion
• 1 tsp sugar
• 1 cup Greek yogurt
• 1 cup sour cream
• 1 tsp salt
• 1 tsp Worcestershire sauce
• ½ tsp freshly ground black pepper
• ½ tsp cumin powder
• ¼ tsp mustard powder

In a large skillet, cook the bacon until crispy. Remove and drain on a paper towel. Finely chop. Drain all but 3 tablespoons of bacon grease from the pan. Slice the onion in half at the roots, then slice thinly (so you have half moon slices). Saute the onion over medium heat in the bacon grease. Stir frequently and cook until onions begin to soften. Turn the heat down to medium low and add the sugar to the onions. Continue sauteing until the onions are caramelized. Remove from heat and cool.

In a bowl, combine all the ingredients. Taste and adjust seasoning as necessary Store in the fridge for up to a week. A variation of a recipe from The Girl in the Little Red Kitchen.

Other recipes in this series:

Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Tapas Week Part 4: Five Layer Greek Dip

Fontina and Mushroom Pizza with Bacon and Onions

Tags

bacon, cheese, fontina, food, Italian, mushroom, onion, pizza

Studies show that people who eat more veggies and less meat have lower cholesterol. Not to mention 16 oz of mushrooms is cheaper than 16 oz of steak. But I couldn’t do without the meat… so I added the bacon. I just can’t give up the bacon 🙂

Fontina and Mushroom Pizza with Bacon and Onions

• 1 prepared pizza crust
• 16 oz mixed mushrooms, sliced
• 3 cloves garlic
• 1 tsp dried thyme
• Olive oil
• Salt and pepper to taste
• 5 slices of fried bacon, crumbled
• 1/2 onion, thinly sliced
• 6 oz grated fontina cheese

In a skilled, saute mushrooms, garlic, thyme, olive oil, salt and pepper together until wilted. Preheat oven to 400 degrees. Spread dough out onto your pizza pan and bake until very very lightly browned. Top the crust with the sauteed mushrooms, the bacon crumbles, the onion slices, and the fontina cheese. Bake for about 15 minutes or until the cheese is beginning to brown. Serves 2 to 3.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Tags

baby Swiss, caramelized, cheese, gratin, kale, onion, side dish, vegetarian, wild rice

I rarely buy a cookbook. Very few of them have more than 5 recipes that seem unique or appeal to my taste buds. The Smitten Kitchen Cookbook by Deb Perelman is a cookbook I will buy. It has fantastic pictures, deliciously appealing recipes, and she writes in such a delightful style. She makes you wish you were her neighbor or your kids went to the same school so you would have a reason to pop into her kitchen and try her treats in person. But since I don’t know her, I will just have to be content with making her recipes. So far I have made 5; each has been delicious. And there are so many more I want to try.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Wild Rice:

• 5 cups cooked wild rice (from 1 2/3 cups dry), cooked per package instructions

Caramelized Onions:

• 1 tbsp butter
• 1 tbsp olive oil
• 2 large sweet onions, halved and thinly sliced
• 1/2 tsp salt
• Freshly ground pepper to taste
• 4 cups stemmed, ribboned kale leaves

Assembly Items:

• 2 cups coarsely grated Swiss cheese
• 2 tbsp butter (1 to grease to pan, 1 for the crumbs)
• 3/4 cup vegetable broth
• 1 cup fine, dry breadcrumbs
• Salt and pepper to taste

Cook the rice according the package directions. Preheat oven to 375 degrees.

Heat the butter and olive oil in a heavy bottomed skillet (no non-stick) over medium heat. Add onions, sprinkle with salt and pepper, and cook until tender and sweet (about 30 minutes). Stir occasionally. Add the kale ribbons and cook until wilted (about 5 minutes). Stir together the onion-kale mixture, wild rice, and 1 cup of the grated cheese in a large bowl. Season with salt and pepper as needed.

Grease a 2 quart baking dish with 1 tbsp of the butter. Spread the wild rice mixture in to the prepared pan. Pour broth over it. Sprinkle the remaining cheese over the rice. Toss the breadcrumbs with 1 tbsp melted butter, salt and pepper to taste. Sprinkle over cheese. Bake for 30 to 35 minutes, or until bubbly and beginning to brown on top. Serves 10 to 12 as a side dish. Refrigerates and reheats well!

Chickpea and Mixed Onion Panzanella

Tags

chickpea, dijon, food, kale, onion, panzanella, salad, vegetarian

I am always looking for new ways to eat veggies and chickpeas. This flavor combo is awesome. I love dijon based dressings and it compliments the onions excellently. The chickpeas add extra bulk and protein.

Chickpea and Mixed Onion Panzanella (inspired by this recipe)

• 2 cups roughly cubed stale bread
• 2 tbsp olive oil, divided
• 2 cups cooked chickpeas
• 1 bunch of green onion
• 1 small red or white onion, peeled and quartered, leaving the root intact to hold the wedges together
• 1/2 bunch kale
• 3 radishes, thinly slices
• Salt and pepper to taste

Dressing:

• 1/4 cup chopped chives
• 3 tbsp white balsamic vinegar
• Splash of water
• 2 tsp dijon mustard
• Salt and pepper to taste
• 1 tbsp honey
• 1/3 cup olive oil

Preheat the oven to 400 degrees F. On a baking sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Bake for about 10 to 12 minutes or until bread pieces are browned. Set aside to cool.

In a bowl, coat onion quarters, kale, and green onions in remaining tablespoon of oil. Grill over medium heat for approx 2 minutes on each side. Be sure to keep a close eye on the kale because it cooks quickly and may need to be removed before the 4 minutes are up.

To make the dressing- combine all of the dressing ingredients in a blender or food processor. Blitz until smooth.

In a large bowl, combine the chickpeas and toasted bread. Chop up the onion quarters, green onions, and kale into bite sized pieces. Add radishes and season with salt and pepper. Top with dressing. Serves 4.

Vidalia Onion Shortcake

Tags

bread, food, Georgia, onion, shortcake, side dish, Southern, thyme, Vidalia

One of my favorite seasonal vegetables is Vidalia onions. The official vegetable of Georgia, these sweet onions are trademarked and production is limited to a legally specified area. Who knew?! I guess when you’ve got something good, you have to protect it.

This delicious dish is worth protecting too…. from people who don’t recognize it’s deliciousness! I served it with a version of Fish Chowder, using new potatoes, shrimp, and fish.

Vidalia Onion Shortcake (from the Runaway Spoon)

• 2 tbsp oil
• 1 large Vidalia onion
• 1 bunch fresh thyme leaves
• Salt
• 2 cups all- purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 4 tbsp cold butter, cut into cubes
• 1 cup well-shaken buttermilk
• Black pepper
• ½ cup sour cream
• 1 egg

Thinly slice the onions into half-moons. Heat the oil in a large skillet over medium heat.  Add the sliced onions, the leaves from 3 thyme sprigs, and salt.  Stir to coat the onions.  Sauté, stirring frequently, until the onions are soft and caramel brown, being careful not to scorch the onions. Allow to cool slightly.

Preheat the oven to 350°. Grease a 9 – inch pan (I used a springform pan).

Place the flour, baking powder, baking soda, salt and the leaves from 2 – 3 thyme sprigs in the bowl of a food processor.  Pulse a few times to combine.  Drop in the butter cubes and pulse several times until the mixture is grainy.  Pinch a bit of the flour between your fingers and it should stick together.  Dump in the buttermilk, then process until everything is combined.  It will be a wet dough that won’t come together in a ball. Scrape the batter into the prepared dish and press it out to fill the dish. Wet your fingers to help keep the dough from sticking to them.

In a small bowl, mix the sour cream and egg.  Add the leaves from a few more sprigs of thyme and a few good grindings of pepper.  Stir on the onions, making sure the mixture is evenly combined. Pour the mixture over the dough and spread evenly.

Bake the shortcake for 25 – 30 minutes, until the edges are browned and pull slightly away from the edges of the pan.  The sour cream filling should be set and browned.  Serve the shortcake warm or at room temperature. Refrigerate leftovers.

Kale and Anchovy Salad

Tags

anchovy, food, gluten free, kale, onion, salad, side dish

I know you read “anchovy” and thought “Blech!”

I promise this is yummy. These little fishes add umami flavor without that stinky old seafood flavor. It’s really important that you massage the kale and let it rest. It seems to break the extra fibers and makes the leaf easier to chew.

I had not made kale salad before this but I think I have stepped into another facet of the salad world. I can just imagine the possibilities. What’s your favorite kale salad?

Kale and Anchovy Salad (from Food 52)

• 1 small garlic clove, microplaned
• 2 anchovies
• Kosher salt
• 1/2 emon
• 4 tbsp olive oil
• 1/4 small onion, very thinly sliced
• 1/4 teaspoon fresh thyme leaves
• 6 cups packed kale, ribs removed and torn into smallish pieces before measuring

In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from the lemon half. Then beat in the olive oil. The anchovies seem to melt in the juice and oil.

In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.

Put the kale in a large bowl. Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens — really get in there and work the salad; you should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 20 minutes (this is an important step because it lets the flavors meld). Serves 4.

Roasted Asparagus and Mixed Pepper Salad

Tags

asparagus, bell pepper, gluten free, mustard, onion, salad, vegetarian

Nearly three years ago my family spent Easter in Oak Ridge TN. Sadly it wasn’t the happy family gathering one would expect. We had gathered at my grandparent’s home to surround my grandfather with love as he slowly died of lung cancer. We were emotionally drained and meal planning was not even a thought, much less a priority. A lovely neighbor, Caramia, prepared us a delicious meal. One of the dishes she brought was this salad. It was so fresh and the bright flavors helped us break through our fog of grief for a brief moment. We actually managed to enjoy the meal, despite the sadness in the air. Perhaps it was because her kindness reminded us that there was goodness in the world just outside our walls. Every time I fix this salad I am reminded of Caramia and the importance of giving to others while they grieve. I am reminded of how much I miss my grandfather and I rejoice that I was blessed to have him in my life.

Roasted Asparagus and Mixed Pepper Salad

• 1 1/2 pounds fresh asparagus, trimmed and cut into thirds
• 1 red and orange bell pepper, seeded and sliced
• 1/4 cup olive oil
• 1 large red onion, cut into strips
• 1/4 cup toasted almond slices
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 3 tbsp Dijon mustard (GF)
• 3 cloves garlic, minced
• 2 tsp lime juice
• 2 tsp sugar
• Hot sauce to taste

Preheat oven to 400 degrees F. Arrange the asparagus and peppers in a single layer on the baking sheet and gently coat with a bit of olive oil.  Roast 8 to 10 minutes or until tender, turning half way through to prevent burning. Remove from heat and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese (if you are making this in advance, don’t add the Parm until you are about to serve it). In a separate bowl, mix the 1/3 cup olive oil, Dijon mustard, garlic, lime juice, sugar, and hot sauce. Pour over the salad, and toss to coat. Refrigerate then serve.

Potato and Onion Tart

Tags

cheese, food, onion, potato, side dish, tart, thyme, vegetarian

The best part about this tart is the browned, crunchy crust of cheese and onion. It is so flavorful! I love this new dish and can’t wait to make it again. I think that you could use a ton of different cheese combinations to increase your flavor power. Or make it a complete dish by adding leftover roast and blue cheese. MMMM!!

Potato and Onion Tart

• 2 1/2 tbsp butter
• 1 tsp dried thyme
• 1 large onion, sliced 1/4 inch thick
• 1 pound red potatoes, skin left on and very thinly sliced
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• Sea salt and cracked black pepper

Preheat oven to 400 degrees. In a cast iron skillet, melt the butter and saute the thyme and onion for 5 minutes. In a bowl, toss the potatoes, cheeses, salt and pepper. Spread evenly over the onions. Bake for 30 minutes or until cooked through and fork tender.

Onion Crusted Pork Tenderloin

Tags

food, garlic, main dish, meat, onion, pork, rosemary, tenderloin

Periodically I get stuck in a rut. I tend to use an ingredient like crazy then totally forget it exists. I have been using a lot of chicken as of late and very little pork. After the delicious pork tacos the other day, I was reminded of just how awesome pork is. So here is another great recipe embracing the beauty of pork.

Onion Crusted Pork Tenderloin 

• 1 tbsp olive oil
• 1 1/2 lbs pork tenderloin
• 1 Tbsp butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp chopped fresh rosemary
• Salt and pepper to taste

Preheat the oven to 400 degrees. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. In a saute pan, over medium-high heat and add butter, onion, garlic, and rosemary. Cook until onions are softened, about 3 minutes. Add garlic and cook for 1 minute. Remove from heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Pour shallot mixture over the pork. Roast until a thermometer placed in the center of the meat registers 155 degrees, about 20 minutes. Remove the pork from oven and let rest in the pan for 5 minutes. Slice tenderloin and garnish with additional rosemary.