This onion jam is made by cooking chopped onions in caramelized sugar until thick and jammy for a deliciously sweet spread for sandwiches or crackers.
Heat vegetable oil in a heavy skillet over medium heat.
Stir sugar into oil with a wooden spoon stirring constantly until mixture is a light caramel color about 10 minutes.
Mixture will be very hot.
Stir onion salt and black pepper into sugar mixture.
Onions will immediately start to caramelize.
Stir frequently over medium heat until sugar has dissolved and onions are browned about 15 minutes.
Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency about 30 minutes.
Let cool to serve.
Pickled Eggs III
As a last-minute side dish, make this recipe. Pickled eggs with a light spice are always delicious, especially when paired with cheese and bread.
Put the eggs in a big pot and pour cold water over them.
Once the water has reached a rolling boil, turn off the heat.
For 10 to 12 minutes, cover the eggs and let them sit in hot water.
Peel off after removing from hot water.
Combine the tarragon vinegar, water, sugar, salt, celery seeds, garlic, and bay leaves in a medium saucepan over medium heat.
After bringing to a boil, simmer for 30 minutes.
Set apart for cooling.
Pour the mixture over the eggs, then cover and chill for two to three days.
Turmeric Rotini Salad
Due to its anti-inflammatory and antioxidant qualities, as well as its flavor and color, turmeric is a widely used spice. For a change, try this vegetarian pasta salad made with rotini colored with turmeric.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite about 8 minutes.
Drain and transfer to a large bowl.
Add 2 tablespoons olive oil toss and set aside.
Heat remaining olive oil in a nonstick skillet over medium heat until it shimmers.
Add bell pepper carrot onion broccoli cauliflower and seasoned salt.
Cook stirring until broccoli turns a deep bright green and onion is beginning to turn translucent about 3 minutes.
Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.
Remove cooled salad from refrigerator and toss with mayonnaise and balsamic vinegar.
Season with more seasoned salt if needed.
Garnish with fresh basil.
Mushroom, Scallion, and Cheese Omelet
For a protein-packed breakfast, make this quick and easy omelet that has mushrooms, green onions, and a generous helping of Cheddar cheese.
In a bowl, whisk the eggs, milk, salt, and pepper.
In a skillet, heat the oil over medium heat.
Add the mushrooms and stir-fry for 5 minutes, or until soft.
Add the green onions and cook for 1 minute, or until just softened.
Place the beaten eggs inside.
Cook and stir for 2 to 3 minutes, or until the edges begin to harden.
Sprinkle Cheddar cheese on top after flipping.
Cook for 1 to 2 minutes, or until cheese is melted and the egg is set.
Toss more Cheddar cheese on top after folding the omelet in half.
Black Bean and Corn Salsa
This black bean and corn salsa recipe also features a trio of bell peppers for a colorful, tasty salsa that pairs well with grilled chicken or fish.
Stir black beans corn yellow orange and green bell pepper olive oil red onion red wine vinegar balsamic vinegar apple cider vinegar garlic cilantro salt cumin and hot sauce together in a non-reactive container.
Chill in the refrigerator overnight.
Pork Loin Stuffed with Spinach
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Sauté spinach, butter, onions, and garlic until tender over medium heat.
Include bread crumbs.
Tenderloin should be split lengthwise.
Place spinach mixture inside and tie with kitchen twine.
Combine ketchup, orange juice, and teriyaki sauce in a bowl.
Use half of the mixture to bast the tenderloin.
Cumin should be added to pork.
Place in a shallow roaster and bake for an hour, covered, at 350 degrees.
Cook for another hour covered, baste with the marinade that was saved.
The internal temperature should register 145 degrees Fahrenheit on an instant-read thermometer (63 degrees C)
Quesadillas de Flor de Calabaza (Zucchini Blossom Quesadillas)
Quesadillas filled with Manchego cheese and zucchini blossoms (quesadillas de flor de calabaza) are very popular in Mexico–a tasty and beautiful variation of the classic snack.
In a cast iron skillet set over medium heat, melt bacon grease.
In the skillet, put the tortillas.
Add 3 zucchini blossoms and 1 slice of Manchego cheese to the top of each tortilla.
Cook for 2 to 3 minutes, or until cheese begins to melt and tortillas are just beginning to brown.
When the cheese has melted and the other side is crispy and lightly browned, flip the burger.
Double Chocolate Brownie Cake
Beware, chocolate lovers! Very tasty! Cake mix, instant pudding, sour cream, and chocolate chips are used to make this simple Bundt cake.
Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 10-inch Bundt pan.
Have all ingredients at room temperature.
In a large bowl stir together cake mix and pudding mix.
Make a well in the center and pour in eggs sour cream oil and water.
Beat on low speed until blended.
Scrape bowl and beat 4 minutes on medium speed.
Stir in chocolate chips.
Pour batter into the prepared pan.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool.
Bacon-wrapped little smoked sausages bake in brown sugar with a pinch of cayenne pepper to make sweet and savory appetizer bites.
Set oven to 400 degrees Fahrenheit (200 degrees C).
A big baking pan should be lined with aluminium foil.
Brown sugar and cayenne pepper are combined in a bowl.
Each smoked sausage should be wrapped in a piece of bacon and fastened with a toothpick.
Put the wrapped sausages in the baking dish you just prepared.
Sausage wraps should be covered with brown sugar to a depth of about 1/2 inch.
Wrap aluminium foil tightly around the pan.
For 20 minutes, bake in the preheated oven.
Heat the oven to 450 degrees Fahrenheit (230 degrees C).
Take the foil out of the pan.
Continue baking in the warm oven for another 30 to 40 minutes, or until the brown sugar has melted and thickened.
Corny Corn Bread (Vegan and Wheat-Free)
Chia seeds, sucanat, agave, and spelt flour are some of the unique ingredients you’ll need to achieve this corn bread recipe made with spelt.
Preheat oven to 375 degrees F (190 degrees C).
Grease a loaf pan.
Soak chia seeds in warm water in a bowl for 5 minutes; drain.
Blend chia seeds in a blender until smooth; add sucanat and agave nectar.
Blend the mixture again until smooth.
Sift cornmeal spelt flour baking powder and salt into a large mixing bowl.
Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean 25 to 30 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.