Tag Archive for Onions

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours


6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese


Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Roasted Tomato and Tarragon Soup

Martha Stewart's Roasted Tomato and Tarragon Soup

As you can tell from the last couple of weeks, I’m trying to make a new soup at least once a week. It’s cold and soup warms you quickly from inside out. As I was looking at recipes, I found Martha Stewart’s Roasted Tomato and Tarragon Soup and decided to give it a try. I’ve never been a huge fan of tomato soup because I’ve always thought it was too thin. This was actually the prefect consistency! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 90 min.


4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
4 cups low-sodium chicken broth, plus more for thinning
2 tablespoons fresh chopped tarragon

Special Equipment and Other Items Needed:

Emersion Blender

Preparing Roasted Tomato and Tarragon Soup:

Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper.

Arrange vegetables in a single layer on a rimmed baking sheet.

Martha Stewart's Roasted Tomato and Tarragon Soup

Bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer.

Martha Stewart's Roasted Tomato and Tarragon Soup

Cook until slightly reduced, about 25 minutes.
Using an emersion blender, puree until smooth. (If you don’t have an emersion blender, working in batches, puree in a blender and return to pot).

Martha Stewart's Roasted Tomato and Tarragon Soup

Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

Martha Stewart's Roasted Tomato and Tarragon Soup

Meal Ideas:

This soup is delicious on it’s own, but I’m not going to lie…a nice toasty grilled cheese is a great compliment!


Broiled Onions

oven roasted onions in foil

These were a staple growing up. They were a sweet yet tangy accompaniment to lots of different meals but my favorite meals to serve them with are any grilled meats. In fact, although these are done in the oven, you can cook them on the grill the same way too!

The best part? They make your entire house smell AMAZING. Maybe I should add this as a entertaining tip: When having guests for dinner, broil some onions. Your house will smell so amazing, it won’t really matter what you serve your guests!!

Level of Difficulty: Easy
Time Required:Prep Time – 5min; Cook Time – 1 hour


1/2 onion per person

Now this is the important part, I ALWAYS use sweet onions which used to mean only Vidalia. Now you can get sweet onions year round that are not the same as Vidalia but still better than nothing.

You can do this with any onion type you like but I just think the sweet onions are perfect. Of course, if I was doing this for a Greek meal of grilled lamb, I think I’d use red onions and maybe top with some thyme and rosemary.

1 pat of butter per onion (you can substitute EVOO if you want too, but sometimes you need a little butta)

lemon pepper seasoning – this is the secret ingredient. It adds the tangy to the sweet for a beautiful marriage

Special Equipment and Other Items Needed:

Aluminum Foil

How to make broiled onions:

I guess it is a bit of a misnomer to call these ‘broiled’ onions since they are not cooked under a broiler, but that’s what we called them growing up. I guess roasted onions wrapped in foil may be more appropriate but who really cares. They are so good!

Preheat the oven to 400 degrees. Cut the ends of the onion, peel and slice in half (you’ll want a pretty big onion for this. If you can’t find big ones, then you can just serve a small whole onion).

baked onion in foil

Top the onion with a pat of butter (whatever size you think of as a pat will work) and a generous sprinkle of lemon pepper seasoning.

roasted onions

Wrap up tightly in foil and place in an oven safe container to keep any juices from leaking all over your oven. Roast for about an hour to an hour and a half or until nice and tender and juicy and sweet and tangy and …..ok I’ll stop!

So good.


Change the onion variety if you dare and certainly feel free to use another seasoning rather than lemon pepper. I bet Slavo Salt would be great here too.

Meal Ideas:

Serve broiled onions with a nice grilled steak and fresh steamed green veggie.

Fire Roasted Tomatillo and Poblano Salsa

Filet topped with tomatillo chimichuri

I made this fire roasted tomatillo and poblano salsa as part of our one dish, two ways entire meal on the grill series. Wow! What a versatile little recipe. I’ve already eaten it three different ways!! This was a fantastic accompaniment to my Mexican themed meal to top the steak like a different type of chimichuri. 

Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 10 min


6 tomatillos

2 onions

1 bunch of cilantro

1 large poblano pepper

6 cloves of garlic

Special Equipment and Other Items Needed:

Blender or Food Processor (or what Denise calls a Cuisinart as if that’s the only appliance Cuisinart makes!!)

How to make fire roasted tomatillo and poblano salsa:

Get the grill going and then prep your ingredients. Peel the tomatillos and cut in half. Cut the onion in quarters. You can leave the cloves of garlic together so they won’t fall through the grill grate. Throw all of this and the big poblano on the grill. Let them char and turn a couple of times.

roasted salsa

Maybe 5-7 minutes and it should be ready. Dump all of it into the food processor (if you don’t want this too hot, remove the seeds from the poblano first), add salt, pepper, a drizzle of olive oil and the cilantro leaves (avoid as many stems as possible without picking each leaf off).

Give the food processor a whirl and blend until the consistency of a salsa. Taste. Add salt and pepper as desired.

Roasted salsa


I deseeded the poblano and this salsa was not spicy at all. Next time, I might add a jalapeno too to help pick up the heat.

Got Leftovers?:

Eat as a salsa with chips, top a steak as a chimichuri, make a salad dressing, endless possibilities!

Do you see what I put up with? I bet 9 out of 10 people think of “food processor” when you say “Cuisinart”. -Denise

Really? You’re going with mob rule? ~Melissa

Beef Tenderloin Sliders with Horseradish Sauce and Pickled Red Onions

beef tenderloin slider horseradish

I had a few people over at the last minute to watch the Super Bowl and eat dinner. Since, it is all about the football for me, I wanted food that would be great but was essentially all complete before anyone arrived. Seriously, there is no time to be in the kitchen during the Super Bowl because you have to watch the commercials and the half time show and the game….if you don’t get that and want to get why football can be that much fun for women, check out Flip the Field, but I digress.

Anyway, on the abbreviated menu were sliders. But not your average ‘small sandwich’… we are talking about an elegant and extremely tasty finger food of beef tenderloin sliders with horseradish sauce, pickled red onions, mixed greens and gouda. Oh my!

beef tenderloin slider horseradish

How to make Beef Tenderloin Sliders with Horseradish Sauce and Pickled Red Onions

Rolls – Awesome, fresh, soft slider rolls are the first ingredient because with sliders, it all starts with the bread

Beef Tenderloin – I grilled a whole beef tenderloin and let it rest for a couple of hours before I even thought about slicing it since I was going to serve it room temperature anyway. Because of the shape of the tenderloin, you’ll have a nice mix of rare, medium rare and a couple of pieces of medium if you cook it like I do. I just can’t cook beef tenderloin past that.

whole beef tenderloin

Horseradish Sauce – I make something similar to this but use some Greek yogurt to cut back on calories.

Horseradish Sauce

Pickled Red Onions – these really are the bomb!

how to pickle an onion

Mixed Greens – you can use any lettuce of your choice but I like the look and taste of mixed greens on this one.

Gouda – I used the un-aged ‘soft’ gouda not because it is my favorite cheese but because I wanted something creamy and that would not overpower the other flavors. It was a mild cheese taste with a great creamy texture.

I had the pleasure of being invited to this impromptu get together at Melissa’s house. I must say, these sliders were truly amazing. So tender and delicious! – Denise

How to Caramelize Onions

Kitchen TipsDon’t let the term “caramelized onions” scare you. It’s really very easy, it just takes time. Here’s what you do.

1) Cut your onion in half, and then into thin, even slices.

2) Heat about 1 1/2 T. olive oil in a sauté pan over medium heat and add a pinch of salt.

3) Add your onions and cook, stirring occasionally for about 10 minutes to ‘sweat’ the onions. This is important to get the water out of the onions and let it evaporate.

4) After the onions have sweated it out, turn heat to low/medium low and cook for an additional 20 minutes or so, or until the onions are a rich amber color.

Caramelized Onions

There is no short cutting this! Adding sugar is cheating and changes the flavor profile. Cooking too hot and too fast just results in ‘charred’ onions, and again, a completely different flavor. Low and slow is the only answer. -Melissa