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Tag Archives: onions

Ham and Havarti Pizza with Onions and Apples

11 Saturday Jul 2015

Posted by annashortcakes in Italian, Main DIshes

≈ 3 Comments

Tags

apples, cheese, Dinner, ham, havarti, Italian, onions, pizza, quick

These little pizzas are a snap to throw together one a busy work night. Buy the flatbreads so you don’t have to make crust. Even your kids can make these. And the salty/sweet combo is amazing.

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Ham and Havarti Pizza with Onions and Apples

  • 3 oz thinly sliced deli ham
  • 1/3 cup Havarti cheese, shredded
  • 1/4 cup thinly sliced onions
  • 1/2 tart apple, thinly sliced
  • 1/2 tsp fresh thyme
  • Salt and pepper to taste
  • 1/2 tsp olive oil
  • 2 flatbreads

Preheat your oven to 400 degrees. Place the two flatbreads on a pizza stone. In a small bowl, add the onions, thyme, salt, pepper, and olive oil. Toss to combine. Spoon evenly over flatbreads. Take the thin apple slices and lay evenly over the onions. Roll the ham into a cigar and slice thinly. Sprinkle ham over apples. Top with the cheese. Bake until cheese is melty and slightly browning. Serves 1 or 2 with a large side salad.

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Quick Pickled Onions

05 Sunday Jul 2015

Posted by annashortcakes in Appetizers, Dressings/Sauces, Gluten-Free, Snacks, Vegetarian

≈ 10 Comments

Tags

appetizer, condiment, gluten free, onions, pickled, quick, red, snack, vegetarian

Every get together of our Foodie Friend group, someone requests these quick pickled onions. They go with damn near anything. Hamburgs, hot dogs, BBQ, soup beans, Mexican food, charcuterie, cheese plates, dried fruits…. See what I mean…. You want to make these. Just do it.

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Quick Pickled Onions

  • 3/4 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 5 to 10 whole peppercorns
  • 1 garlic clove, finely minced
  • 1 sprig fresh thyme
  • 1 red onion, thinly sliced

In a sauce pan, combine all ingredients except the onion. Bring to a boil. In a glass bowl, add the onion and pour the hot vinegar over the onion. When room temperature, refrigerate for at least 4 hours.

Tapas Week Part 1: Wild Mushroom Pierogies

12 Sunday Jan 2014

Posted by annashortcakes in Appetizers, Main DIshes, Sides, Vegetarian

≈ 5 Comments

Tags

celebration, main dish, mushrooms, onions, pierogies, side dish, Super Bowl, tapas, vegetarian

It’s almost time for the Super Bowl. I am not really a sports fan. But who doesn’t love the delicious appetizers that are served at Super Bowl parties?!? I will watch any football game just to get to the goodies. I have one question though…. is it the game with the round ball or the pointy ball?

In honor of Super Bowl parties everywhere, AnnaShortcakes will have a week of posts embracing one of the best food traditions – tapas. Enjoy!

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I love the Smitten Kitchen. Deb’s recipes and writing style are so approachable. Comfortable. She seems like the neighbor in your apartment building that opens her front door for a quick chat, allowing delicious smells to waft under your nose. You want to be invited over for dinner, just to see what she will create next.

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Wild Mushroom Pierogies (a slight variation of a recipe by the Smitten Kitchen)

For filling:

  • 1 cup boiling water
  • 2/3 oz dried shiitake mushrooms
  • 1 medium onion, quartered
  • 2 garlic cloves, crushed
  • 6 oz cremini mushrooms, quartered
  • 1 1/2 tbsp unsalted butter
  • 1 tsbp finely chopped fresh flat-leaf parsley

For onion topping:

  • 1 lb onions, chopped
  • 1/2 stick (1/4 cup) unsalted butter

For the dough (makes enough for about 48 pierogies or 32 varenikis):

  • 1 cup all-purpose flour plus additional for kneading and rolling
  • 3/4 cup cake flour (not self-rising)
  • 2 large eggs
  • 3/4 tsp salt
  • 1/4 cup water

Make the filling: Pour boiling water over shiitake in a small bowl and soak until softened, about 10 to 20 minutes. Drain and squeeze extra water from the mushrooms. Save their water for later.

Finely chop onion and garlic in a food processor, then add the mushrooms and continue to process until finely chopped.

Heat butter in a skillet over moderate heat until foam subsides. Add the mushroom mixture, stirring frequently until the mushrooms are dry (about 10 minutes). Add the reserved mushrooms liquid to the dry mushrooms. Continue cooking until the mixture is dry again (about 15 minutes). Add parsley, salt and pepper to taste. Set aside to cool.

Make the dough: Combine the two flours in a bowl. Make a well in flour and add eggs, salt, and water. Gently stir the eggs and water together, gradually incorporating the flour until a soft dough forms. Turn the dough out onto a floured surface. Knead until the dough is smooth, adding flour as needed to keep it from sticking. Cover with plastic wrap and allow to rest on the countertop for 30 minutes. Dough may be made about 2 hours ahead. Wrap well in plastic wrap and chilled. Bring to room temperature before using.

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Roll out dough and fill pierogies: Cut the dough in half, wrapping the one piece in the plastic wrap to keep it moist. Roll out the other piece of dough on a lightly floured surface, about 1/8 inch thick or less. Cut into rounds with a 2.5 inch cookie cutter.  Place one teaspoon of filling in the center of each round. Moisten 1/2 of the edge of each round. Fold the dough round in half and pinch together- moist side to dry side.  Continue until all the dough and filling is used up.

Cook onions and pierogies: Saute onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper. Remove from skillet and set both aside.

Cook pierogies in a large pot of lightly salted boiling water until tender (about 12 to 15 minutes). Transfer with a slotted spoon into the onion skillet. Lightly brown each side of the pierogies in the butter that remains in the skillet. Toss the browned pierogies with the onions and serve with sour cream.

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Do ahead: Filling can be made up to a week ahead and chilled. Stuffed pierogies can be frozen on a cookie sheet and then bagged for later use. They last for about a month, if you let them sit there long enough. Thaw before boiling.

 

Barbeque Beef Ribs

13 Friday Dec 2013

Posted by annashortcakes in Gluten-Free, Main DIshes, Meat

≈ 5 Comments

Tags

barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

ribs

Barbeque Beef Ribs (from my grandmother’s recipe collection)

  • 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
  • 1 lemon, sliced
  • 1 large onion, thinly sliced
  • 1 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 dashes Tabasco sauce
  • 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.

Mushroom Bourguignon

19 Saturday Oct 2013

Posted by annashortcakes in Main DIshes, Vegetarian

≈ 4 Comments

Tags

bourguignon, french, main dish, mushroom, onions, vegetarian

My love affair with The Smitten Kitchen Cookbook continues… This bourguignon may be vegetarian but you won’t miss the meat. It has depth of flavor and good texture. It’s perfect for a dinner party with your favorite vegetarian…

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Mushroom Bourguignon (from the Smitten Kitchen Cookbook)

  • 2 tbsp plive oil
  • 2 tbsp butter, softened
  • 2 lbs baby portobello mushrooms, quartered
  • 1 cup pearl onions, thawed if frozen
  • 1/2 carrot, finely diced
  • 1 small yellow onion, diced
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1 cup full bodied red wine
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 1/2 tbsp all purpose flour
  • Egg noodles, cooked for serving
  • Sour cream and chopped parsley or chives for garnish (optional)

Heat 1 tablespoon olive oil and 1 tablespoon butter over high heat in a large heavy bottomed sauce pan or Dutch oven. Sear the mushrooms and pearl onions until they take on a little color but the mushrooms have not yet released any liquid, about 3 to 4 minutes. Remove them from the pan and set aside.

Lower the heat to medium and add the second tablespoon of olive oil. Add in carrots, onion, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic and cook for 1 more minute. Add more salt and pepper if needed.

Add the wine to the pot, scraping the stuck bits off the bottom. Turn the heat up to high and reduce the liquid by half. Stir in the tomato past and stock. Add the mushrooms and pearl onions back to the mix along with any juices that have collected. Bring to a boil then reduce to a simmer. Simmer for 10 to 15 minutes or until the mushrooms are very tender.

Combine the flour and the remaining butter with a fork. Stir this mixture into the stew. Lower the heat and simmer for 10 more minutes. This will allow the gravy to thicken up. To serve, spoon over egg noodles and garnish with sour cream, chopped chives or chopped parsley. Serves 4.

Pork Burgers with Peppers and Onions

21 Wednesday Aug 2013

Posted by annashortcakes in Main DIshes, Meat, Sandwiches

≈ 6 Comments

Tags

burgers, food, main dish, onions, peppers, pork, sandwich, summer

The Kentucky State Fair is being held in Louisville this week. My husband and I plan to visit on Friday. I am super excited! When I was a kid, my grandparents used to take my siblings and I every year. We would have a group discussion about when we should go- the beef cattle week or the dairy cattle week. (There are many points to consider here. 1) We grow beef cattle. Do we really want to see what we know already? 2) What other animals are there this same week? Pigs? Fowl? Goats? Sheep? Mules and horses? 3) What did we see last year? There are other points but you get the idea.) We would get up really early and make the two hour drive to the fairgrounds. Then we would meander around for hours, looking at all the exhibits. Some of them twice. On the way home, we would discuss the whole experience and each try to pick out our favorite part of the day. This usually occupied us until we got home or we fell asleep.

Food was also a big point of consideration. Under the food tent are so many things that need careful consideration. Which to choose – pork or beef or catfish or mutton from their local producers? Do we leave room for the Erhler’s ice cream later in the afternoon? My grandfather usually picked a rib eye steak sandwich while my grandmother chose a pork burger.  In honor of these precious memories, I decided a pork burger would be a nice change from our usual beef burger. The texture of a pork burger is somewhat different. The meat is more tender and less grainy in texture. The pork is a more subtle flavor that can be easily complimented with spices, such as the cumin I used here.

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Pork Burgers with Peppers and Onions (from Martha Stewart)

  • 1 pound ground pork
  • 1 tsp cumin
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 4 slices Pepper Jack cheese
  • 4 toasted buns

Prepare your charcoal grill to medium high heat. In a bowl, combine the pork with the cumin. Form into 4 patties. Make a foil packet to hold the onions, peppers, and the olive oil. Season with salt and pepper. Grill the burgers until the juices run clear, about 5 minutes on each side (maybe a bit longer depending on how hot your grill is). Grill the veggie packet until the veggies are tender. On the toasted buns, add a burger. Top with a slice of cheese and a good amount of the peppers and onions. Use other condiments if desired (I used mayo). Serves 4.

Fattoush Salad

11 Thursday Jul 2013

Posted by annashortcakes in Salads, Vegetarian

≈ 6 Comments

Tags

cucumbers, fattoush, feta, Mediterranean, olives, onions, salad, vegetarian

This salad is my new favorite!! LOVE IT! It is like a flavor explosions in your mouth. I am obsessed with it now. I could eat a huge bowl of this every day. Now I know that it is not totally traditional. I don’t have purslane and sumac. Maybe one day I’ll have it the “real” way but until then I will be perfectly content to eat my own version.

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Fattoush Salad

  • Parm and garlic pita chips (omit for gluten free)
  • Romaine lettuce
  • A couple of slices of Vidalia onion
  • 5 cherry tomatoes, quartered
  • 5 English cucumber slices
  • Kalamata olives
  • 2 tbsp coarsely chopped mint leaves
  • 2 tbsp coarsely chopped cilantro leaves
  • 2 tbsp coarsely chopped parsley leaves
  • 1/8 cup feta cheese
  • Lemon Garlic Vinaigrette

Wash and tear up the romaine leaves. Top with your sliced onion, tomatoes, cucumber, mint, cilantro, parsley, olives and feta. Crumble up your desired amount of pita chips. Drizzle the desired amount of lemon garlic vinaigrette over the salad. Serves 1.

Roasted New Potatoes and Onions with Truffle Oil

07 Sunday Jul 2013

Posted by annashortcakes in Gluten-Free, Kentucky Proud, Sides, Vegetarian

≈ 14 Comments

Tags

garden, gluten free, Kentucky Proud, new potatoes, onions, roasted, side dish, truffles, vegetarian

My dear in-laws gave me an ice cream bucket full of new potatoes last week. They are divine. I tend to make simple recipes with new potatoes. I prefer to let their gorgeous flavor and texture shine though. These potatoes are about as simple as they can get but they are packed with amazing flavor.

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Roasted New Potatoes and Onions with Truffle Oil

  • 1 lb new potatoes, washed and diced
  • 1 onion, sliced
  • Salt and fresh cracked pepper to taste
  • Olive oil
  • Truffle oil

Preheat oven to 400 degrees. In a cast iron skillet, add your onions and potatoes. Toss in desired amount of olive oil (don’t use too much as you will be adding more oil later). Bake until potatoes are tender, stirring half way through (about 30 minutes). Remove potatoes from the oven and add the truffle oil. Toss to distribute evenly. Now would be the time to add fresh truffle shavings if you were lucky enough to have those. Adjust salt and pepper if needed. Enjoy!

Smothered Chicken – A Healthier Version

14 Sunday Apr 2013

Posted by annashortcakes in Gluten-Free, Main DIshes, Meat

≈ 9 Comments

Tags

chicken, grilled, mushrooms, onions, outdoors, peppers, smothered, spring, warm weather

It is warm and wonderful outside. If you are like me, you’re firing up the grill for two reasons- 1) you want to be outside to cook and 2) you don’t want to do dishes so you can stay outside longer. This chicken tastes decadent without adding too many calories… Just in time for your worrying about that bathing suit.

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Smothered Chicken – A Healthier Version

  • 1 lb boneless skinless chicken thighs, marinaded as desired
  • 1 green bell pepper, quarted and cored
  • 8 oz mushrooms,  sliced and in a foil packet with a bit of oil and garlic
  • 1 large onion, peeled and thickly sliced
  • Mozzarella cheese 

Prepare grill to medium heat. Grill meat, peppers, onions, and mushroom packet until all are done. Combine in a glass dish and top with cheese. Allow to melt before serving.

Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

04 Thursday Apr 2013

Posted by annashortcakes in Dressings/Sauces, Main DIshes

≈ 8 Comments

Tags

beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

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Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

  • 1 lb deli roast beef, sliced very thinly
  • 13 oz pkg kielbasa sausage, sliced about ½-inch thick
  • 1 large yellow onion, sliced
  • 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

  • 1/2 cup mayonaise
  • 1/3 cup sharp cheddar, grated into fine shreds
  • 1 tbsp prepared horseradish
  • 1 tbsp stone ground mustard
  • 1 tsp louisiana-style hot sauce
  • Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

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