I know to become a professional blogger you have to post every day or at least once a week. If you have been following my blog, you know that I have been battling cancer.There are more battles in the fight for cancer than just the disease. Sometimes the cure is as bad or worse than the cure. My last hurdle has been dealing with radiation side effects, including sickness, weakness, seizures, and vision problems. I refuse to let this disease and side effects change what I like to do, so let’s share a few recipes. What happened to the recipes? I guess I got side-tracked before I got that far.Here is a good recipe for caramelizing onions. I never knew how to do it until I ran upon this recipe at this site :
How to Caramelize Onions
- Several medium or large onions, yellow, white, or red
- Olive oil
- Butter (optional)
- Salt
- Sugar (optional)
Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness.
Use a wide sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.)
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container. This recipe makes about 2 cups.
Here’s a great sounding baked chicken recipe I found on another blog site http://weight-watchers-points-recipes.blogspot.com/
Baked Chicken with Dijon and Lime
- 8 small chicken thighs, skin removed
- 3 tbsp Dijon mustard
- 1 tbsp light mayonnaise
- 1 clove garlic, crushed
- 1 lime, squeezed, and lime zest
- 3/4 tsp pepper
- salt
- dried parsley
Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.
I’ve sat here and gone into the dinner hour, do I’ll sign off and add some more later
Janet K
