Sweet onion pie

Summer time means a plethora of onions are at the market. If you have a bag in the pantry waiting for something, then this is the recipe for you. This recipe came about more years ago than I care to admit. My father came home with the largest bag of Vidalia onions that I had ever seen. This was no mere five pound bag! Along with the mammoth bag of onions, he had a recipe booklet. My pie recipe evolved from one featured in the booklet.

First, you need a piecrust. Use a store bought one, or your favorite recipe for a one crust pie.


Roll it out and fit into a pie pan.


Preheat your oven to 425º.
Slice enough onions to get three cups worth.


Saute the onions in two tablespoons of butter or olive oil, until tender.


While the onions are cooking, get out your cheese. I used a combination of Pepper Jack and Monterey Jack. You can use any type of cheese you have on hand. It will still make a delicious pie! You need a total of one cup of shredded cheese.
Shred your cheese, taking care to keep all skin safely attached to your hand.


Arrange the cooked onions in the unbaked pie shell. Top with the cheese shreds.


Crack your eggs in a bowl, add the milk, – I used almond milk – salt and pepper. Whisk until combined. Pour over cheese and onion mixture.


Bake at 425º for 20 minutes. Reduce oven temperature to 350º, continue baking an additional 20 minutes or until a knife inserted in the center comes out clean.

Enjoy!

 

Sweet Onion Pie

Ingredients:

  • 3 cups thinly sliced sweet onions
  • 2 Tablespoons butter or olive oil
  • 2 eggs
  • 1 cup shredded cheese of your choice
  • ½ cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – nine inch unbaked pie shell

Preparation:

  • Saute onions in butter/olive oil until lightly browned and tender.

  • Arrange cooked onions evenly in 9in unbaked pie shell. Top with the shredded cheese.

  • Beat eggs slightly. Add salt, pepper and milk. Whisk until combined. Pour over cheese and onion mixture.

  • Bake at 425º for 20. Reduce oven temperature to 350º, and bake an additional 20 minutes or until a knife inserted near the center comes out clean. Pie should be browned. Let stand for 5-10 minutes before cutting.

 

Need a little spice in your life? Jerk Vegetable Patties.

Jerk spice that is! Time to show our love for carrots. They’re chock full of vitamin A, with a side order of vitamin K for good measure.

We’re going to make some Jerk spice vegetable patties.

First, grate yourself a pile of carrots. Get out a large skillet and add the evoo. Drop in your carrots and chopped onion – I used a leek. I love their mild flavor – and saute until tender.

When soft, add in your peas, minced garlic, jerk seasoning and salt.

Combine until well blended. Remove pan from heat. Fold in the bread crumbs.

In a large bowl, combine the carrot, pea, bread crumb mixture with the egg, milk mixture. Blend well. Get out your 1/4 cup scoop or measure and get to making those patties!

Swirl a tablespoon of oil in a large nonstick skillet. Drop 1/4 scoopfuls of the jerk mix into the pan. Pat down the tops to help keep the patty shape. Fry until golden, about 5 minutes, then flip over.

Some of those pesky peas will run helter skelter but pay them no mind. We didn’t need them anyhow. Serve the patties with a generous dollop of mango salsa. Enjoy!


Need a little spice in your life? Jerk Vegetable Patties.
Author: 
Recipe type: Salsa
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Spicy jerk vegetable patties with a cool, refreshing mango salsa.
Ingredients
  • Vegetable Patties:
  • 2 to 3 Tbs. olive oil
  • 1 ½ cups chopped green onion
  • 3 cloves garlic, minced
  • 3 Tbs. jerk seasoning
  • ½ tsp. salt
  • 4 cups grated carrots
  • 1 cup frozen peas, thawed
  • 1 ½ cups breadcrumbs
  • 2 large eggs, plus 1 egg white
  • ½ cup milk ( I used Almond Milk)
  • For the MANGO SALSA:
  • 1 ripe mango, pitted, peeled, cut into ¼-in.-dice
  • ¼ cup diced red bell pepper
  • ¼ finely diced red onion
  • 1 jalapeño chile, seeded, minced
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon honey
  • ¼ teaspoon each salt and freshly ground pepper
  • ½ lime - juiced
Instructions
  1. Heat 1 Tbs. oil over medium-high heat in large skillet. Add carrots and onion, sauté, stirring often, until softened. Add the peas, garlic, jerk seasoning and salt. Cook, stirring, 30 to 60 seconds, until fragrant. Remove from heat and allow to cool slightly. Transfer mixture to large bowl, and fold in breadcrumbs.
  2. In a small bowl, whisk together the eggs, egg white and milk. Stir into carrot mixture. Mixture should be wet.
  3. Heat 1 Tbs. oil over medium heat in large nonstick skillet. Using a ¼ cup scoop, drop patties into skillet and cook about 5 minutes on each side until golden. Transfer patties to plate; keep warm. Repeat, adding more oil to pan if necessary. Serve with Mango salsa.
  4. For the Mango Salsa: In medium bowl, combine all salsa ingredients. Chill until ready to use.

 

Garden bounty! Calabacitas or summer squash casserole.

Where I live, back yard gardens are in full swing. If you are like me, someone has already gifted you with a bag or two of summer squash. You are left scrambling for ways to use your bag of goodness.

I’m going to help you out here and share my recipe for Calabacitas or summer squash casserole.

Your starting ingredients.

Quarter and dice your squash. Add the squash and chopped onion to the oil in a large saute pan.
Saute over medium heat until barely tender, about 10 minutes.

Add in your shredded cheese, the corn, garlic and green chiles. Salt and pepper to taste. Mix well.

Pour into your buttered casserole dish, bake and enjoy!


Calabacitas or summer squash casserole.
Author: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 zucchini and yellow squash, quartered and diced. Any combo to give you 4 squash total.
  • 1 large onion, chopped
  • 3 tablespoon canola oil
  • 2 clove garlic, minced
  • 1 - 4 ounce can chopped green chiles
  • 1 - 16 ounce can whole kernel corn
  • ½ cup grated Cabot cheddar cheese
  • ½ cup grated Cabot monterey jack cheese
  • salt and pepper to taste
Instructions
  1. Saute squash and onion in oil until barely tender.
  2. Add garlic, chilies, corn and cheese; mix well. Add in the salt and pepper.
  3. Pour into a buttered 1-quart casserole and bake at 400º for 20 minutes.