onions

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more &quot;oompf&quot;.  so I added a little bit of spices and the results are pretty yummy..  This is not a &quot;quick&quot; recipe, but the flavors of the homemade ham stock are really worth the extra time.  Hope you all like it.

Ham Hock Split Pea Soup

peas

ham stock (boil down ham bone)

bay leaves

chicken broth (**)

ham, diced

carrots, finely chopped

celery ribs, with leaves finely chopped

onion, finely chopped

garlic cloves, finely chopped

sugar (optional)

lemon juice

bay leaf

salt & pepper

parsley

thyme

marjoram

cayenne pepper

Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock.  Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock.  Let this cool and then taste.  **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups.  Put cooled stock in refrigerator to allow fat to rise to the top.  Skim off as much fat as possible and set aside.

Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc.  Then put them in a pot and add water.  Remove any floating debris. Drain and set aside.

In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat.  Add the onions, carrots and celery and saute till tender.

Add all the remaining ingredients except the salt and pepper.  Reduce the heat and simmer for  45 minutes.  Taste.  Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.

Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy.  If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.

SO good! I used the ham bone to make stock in the pressure cooker. Skipped the sugar. It was delicious and even the toddler and baby loved it. We sprinkled it with Parmesan to serve.

This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.

Easy Ham and Potato Hash

potatoes,

onion, diced

ham, shredded

cheddar cheese, shredded

onion salt

garlic powder

cajun seasoning

Heat oil in large skillet over medium-high heat until sizzling.

Add cubed potatoes and the last six ingredients to pan.

Fry potatoes until golden brown and fork tender, stirring occasionally.

Then add the butter and diced onion. Mix.

When the onion has softened slightly, add the ham to the pan and mix again to combine.

Once heated through sprinkle the cheese over hash.

Whenever I cook ham, I make extra baked potatoes. Cold previously cooked potatoes make the best fried potatoes or hash dishes. Sometimes I scramble a few eggs and pour over near the end of cooking time and sometimes I leave out the cheese. But, as is, WONDERFUL recipe. Thank you!

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Potato, Onion & Tomato Bake

large potatoes, peeled & thinly sliced

small tomatoes, peeled & thinly sliced

onion,

g butter,

salt & black pepper

milk

cream

chicken stock

cheddar cheese

Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.

Dot each layer with pieces of butter and season with salt& pepper to taste.

Combine milk, cream& stock and pour over potato mixture.

Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

Love potato/vegie bakes but have never done one with tomato until now and we loved it.  Did have one :oops: moment the bake was half way through cooking and I realized I had now put the cheese on so whipped it out and then back into the 175C fan forced oven and just had to finish it off under the grill/broiler to colour it up a bit.  I scaled back to 3 serves and did it in an 8x8 pan and very generous serves, if serving other sides I could stretch it to 4, thank you Country Lady made for Healthy Choices 2013.

Here&#x27;s one of our Italian family recipes for sausage, peppers and onions.   It&#x27;s so easy to make and is great for parties, side dishes, and holidays.   Goes great with pasta and has lots of flavor!

Italian Sausage, Peppers and Onions and Recipe

green peppers

sausage

onion chopped in large chunks

Wash peppers thoroughly

Cut peppers in strips

Fry in olive oil 5 - 10 minutes

Add onion

Remove peppers

Add sausage and fry until brown and cooked through

Mix everything together in baking pan

Bake 375 for 10 minutes

This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years,  this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made,  this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more  ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!

Kittencal's Famous Barbecue Sauce for Chicken and Ribs

garlic garlic (can use more)

vegetable oil

chili powder

paprika

black pepper (do not use the fine black pepper!)

cayenne pepper (or adjust to taste)

ketchup

brown sugar, packed

cider vinegar red wine vinegar

french's yellow mustard

Worcestershire sauce

liquid smoke (for the

Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.

Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.

Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.

Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).

Cool to room temperature then cover and refrigerate for 24 hours or more before using.

I made the following subs for my friend who can't have corn products--corn syrup is in EVERYTHING just a bout.  Use organic ketchup--I ran low so I subbed 6oz tomato paste and 1/4 c. vinegar.  
Use Koops mustard--no corn syrup
For Worcestershire sauce use 1/3 c. soy + 1 Tbsp sugar + 1 Tbsp vinegar + 1 Tbsp and 1tsp Pickapepa sauce.  The amounts are larger because I was doubling the recipe.  This was a FANTASTIC bbq sauce.  Everyone of our friends raved about it.

An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!

Fajita Veggies Recipe (Chipotle Copycat)

red onion (thinly sliced)

oregano (or 1/2 teaspoon dried)

Salt

In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).

Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

https://content.jwplatform.com/videos/yMvI2ZTP.mp4

Delicious cabbage soup recipe for the wonder soup diet plan. Full of vegetable and proven to help you lose weight.

7-Day Diet Weight Loss Soup (Wonder Soup)

cabbage (chopped)

celery (diced)

onion

carrots (diced)

green bell pepper (diced)

garlic (minced)

chicken broth

basil (oregano, garlic diced tomatoes)

oregano

basil

red pepper flakes

salt (optional)

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic and cook until fragrant.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat to a simmer.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

Serve and enjoy!

https://www.youtube.com/watch?v=dNlv99op5g4

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The 7 day diet, love it or hate it? Cabbage soup is a part of many different diet plans and has a zillion different names.  I use it with the 7 day diet. I've been loving it so far and this diet never fails to give me my 10 pound weight loss in 7 days. One thing I love about this Wonder Soup is that you can eat as much of it as you like. I'm all for a diet that lets me eat like a field beast whenever I want to.

Wanna do the 7 day diet? Just click on the link above to visit my blog for more info! 

OH LET ME JUST SAY.....I am not affiliate with this diet or program. I simply tried and liked the result. It may or may not work for you.  Always consult your doctor before changing your diet. I am not responsible if your ass fall over like Ceily when Shug Avery left while trying this diet.

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10 lbs in 1 week Cabbage Soup Diet Recipe AKA Wonder Soup

This one-pot pasta boasts all the classic flavors of French onion soup. Substituting beef broth and port for water during the pasta-cooking process adds richness to the sauce that forms in the pot, while a tangle of caramelized onions lends a hint of sweetness and familiarity of flavor to this bowl of comfort.

French Onion Soup One-Pot Pasta

orecchiette pasta

(32-ounce) box low-sodium beef broth

water

ruby port

Gruyère cheese, finely shredded (about 3/4 cup)

Kosher salt

Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline). Heat 3 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add the onions and cook, stirring constantly, until dark and caramelized, 15 to 20 minutes. Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes. Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup). 

Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed.

This medley can be used on salads, in soups, sauces, cassaroles and meat dishes. I will be using this in some of my recipes.

Fresh Vegetable Medley

red bell pepper

green bell pepper

orange bell pepper

yellow bell pepper

green onion (about 8)

Wash and cut tops of of the bell peppers.

Dice all of them up and mix them together in a bowl.

Store in airtight container until ready to use.

Great versatile mix of veges. Fantastic colours. Perfect for stir-fry or salads. Photo also being posted *Made for Aussie/NZ Forum Recipe Tag Game*

Cod fillets are topped with Dijon and buttery pistachios in this easy, vegetable-packed sheet pan dinner.

Sheet Pan Pistachio-Crusted Cod with Fall Vegetables

red onion

Brussels sprouts

sweet potatoes (about 2 medium)

kosher salt,

shelled, roasted, and salted pistachios

garlic

(3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

Dijon mustard

Arrange a rack in the middle of the oven and heat the oven to 425°F. 

Prepare the following, placing them on a rimmed baking sheet as you complete them: Trim and halve 1 pound Brussels sprouts. Cut 1 pound sweet potatoes (no need to peel) into 1-inch chunks. Cut 1 medium red onion into 1-inch chunks.

Drizzle with 3 tablespoons of the olive oil, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to combine. Spread out in an even layer. Roast for 25 minutes. Meanwhile, coat the fish with the pistachios. 

Place 3/4 cup shelled, roasted, and salted pistachios, 1 garlic clove, and the remaining of 1 teaspoon olive oil in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 40 pulses. Transfer to a wide, shallow bowl or pie plate.

Pat 4 skinless cod fillets dry with a paper towel. Lightly season all over with kosher salt and black pepper. Brush 2 tablespoons Dijon mustard on the tops of the fish. Place the fish mustard-side down in the chopped pistachios and press firmly to coat so that they adhere. Place the fish pistachio-side up on a large plate. If there are any pistachios left, use your hands to press them into any open spaces on the fish. Refrigerate until the vegetables are ready.

Remove the baking sheet from the oven. Reduce the oven temperature to 400°F. Toss the vegetables, then push them aside to create 4 open spaces for the fish. Use a spatula to carefully transfer the fish to the open spaces. Roast until the fish is opaque and flakes easily, and the vegetables are tender, 10 to 15 minutes more.

<p>These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You&#8217;re going to love this quick hearty winter noodle dish!</p>


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