Black Eyed Pea Salsa

I always have a hard time with incorporating black eyed peas into our new year's day meals.   Not this year!  This salsa comes to me from my sister in law, and it's a real winner.  It could also serve as a side dish or salad at a party but really shines on tortilla chips (what doesn't?).  Anyway, I'm thrilled she shared the recipe with me.

Black Eyed Pea Salsa
Adapted from my Sister in Law, Keri

Ingredients
1/2 cup red wine vinegar
4 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
2 cans black eyed peas, drained and rinsed
1 green bell pepper, chopped
1 red onion, chopped
2 tomatoes, diced
1/2 cup fresh cilantro
1 4 oz can green chiles
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 ear corn, boiled for 2-3 minutes and cut off the ear (or 1 cup frozen)
1 can black beans, drained, rinsed
2-3 green onions, diced.

Mix all ingredients together.  Serve in day 2 if possible.

Jalapeno Ranch Dressing

In my house, you can never have too many salad dressing recipes.  We eat salad pretty much every night.   Tim McGraw would be so proud.

This dressing is just a hint of spice, without being overwhelming, although if you leave the seeds and ribs on, watch out!  It's equally good on salad as it is as a dip.  You could also drizzle it over black bean patties.

Jalapeno Ranch Dressing
Adapted from Confessions of a Foodie Bride


Ingredients
3/4 cup sour cream
3/4 cup mayo
Juice of 1/2 lime
1 small bunch of chives (about 2 Tbsp chopped)
Small handful cilantro
1-2 jalapenos, seeds and stem removed
1/4 to 1/2 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic
1/4 to 1/2 cup buttermilk


Place all ingredients in a blender or food processor, and then blend for 10-20 seconds. Check consistency and blend in buttermilk to thin as needed. If it's dressing, more.  If it's dip, less.
Store in an air-tight jar in the fridge.

Boston Baked Beans

This recipe is exactly what you expect.  Sweet, comforting, but also savory.  We used to eat these with hot dogs for dinner.  It was my dad's favorite meal.  Believe it or not, it's a surprisingly good combination.  I don't think they were homemade, but they were doctored up enough to be called my mom's own!  Anyway, homemade or not, these homemade beans taste exactly like my mom's.

Boston Baked Beans
Adapted from cooks illustrated

6 ounces bacon cut into 1/2-inch cubes
1 medium onion, chopped fine
1/2 cup plus 1 tablespoon mild molasses
1 1/2 tablespoons brown mustard
2 cans white beans (cannelini)
1 teaspoon cider vinegar
Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.

Spicy Sweet Potato Fries

Baked sweet potato fries with a spicy topping?  These could make a meal in themselves, they're so good!   I love all things spicy, and the fact that these are baked makes them irresistible.

Spicy Baked Sweet Potato Fries
Adapted from foodie bride


For the sweet potato fries:
3-4 Tbsp oil (coconut recommended)
1 lb sweet potatoes (2 medium, no longer than ~5-6 inches long)
1 tsp ancho chile powder (substitute regular chile powder if you can
2 tsp chile powder
2 tablespoons corn starch
1/2 tsp cumin
1/2 tsp ground coriander
1/8 tsp garlic powder
Dash of cinnamon
Pinch of salt and black pepper

To make the fries, coat a baking sheet with 3 Tbsp of oil, adding the last Tbsp if necessary.

Preheat the oven and baking sheet to 450.

Peel and slice the sweet potatoes into 1/4-inch sticks (no longer than ~5 inches long).
In a large zipper bag, mix the dry spices together.
Add the sweet potato fries, zip close, and shake to coat the fries evenly.
Carefully put the fries onto the baking sheet and bake for ~20 minutes, flipping halfway through - this is easier to do by shaking the pan if you place the fries parallel to the long side of the pan, a couple of back-and-forth shakes will suffice.
Turn on the broiler for the last 1-2 minutes, just until the tips of the fries begin to turn black. Stand watch!!!! They will burn.

Transfer to a paper towel-lined plate in a single layer until ready to serve.

Dip them in Chipotle Ranch Dressing or the Comme Ca sauce!!!

Homemade Chicken Nuggets & Honey Mustard Sauce

OK, so my daughter loved these.  I loved them, my husband loved them-  my son refused them.  After all, they are distinctly NOT in a dinosaur shape.  Mea culpa.  No accounting for taste.  The honey mustard sauce is very mild, not very sweet, but just a nice hint of mustard without being neither acrid nor bland.

Honey Mustard Sauce
Adapted from All Recipes

1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Chicken Nuggets
Adapted from Bobby Deen and Sugar Free Mom

1 lb chicken thighs, trimmed of fat
1 tsp. salt, and 1 tsp salt, divided
1/4 tsp ground black pepper
1 tsp. Italian seasoning
1 tsp. garlic powder
4 cups ground corn flakes
1 eggs white
butter spray

Directions
Preheat oven to 400 F.
Place chicken, garlic powder, Italian seasoning, pepper and 1 tsp. of salt in the food processor and process until smooth.

Combine 1 tsp salt with cornflakes in a bowl and beaten egg white in another bowl.

Liberally spray a cookie sheet with baking spray.

Using a small cookie scoop or tablespoon, roll the chicken paste into a ball and flatten. I suggest making as many as will fit into your egg bowl before coating them in flour as your fingers get quite sticky.

After dipping in egg on both sides, dip into cornflakes.

 Make sure both sides are coated well. Place them on a baking sheet and flatten slightly.  Spray tops with cooking spray, bake for 8-10 minutes.  Flip over and broil for 60 seconds at close range if more crisp is desired.  (see right most nugget...)

Crispy Baked Sweet Potato Fries

These fries are a great, satisfying-fried-crunch-from-a-baked-recipe treat!

They are not complicated, and once you do them this way, you'll be hooked.  I want to try these on regular potatoes too!  I would suggest dipping them in the comme ca burger sauce.

Crispy Baked Sweet Potato fries

adapted from The Art of Doing Stuff

start with 2 large sweet potatoes.

Cut your fries in standard fry shape.

Preheat oven to 450 F.

Soak fries in cold water for 30 minutes.

Transfer the fries after draining water and drying lazily (you don't want them bone dry) into a zip top bag.  Add 1/2 tsp salt and 1-2 tbsp cornstarch into bag, seal, and shake until lightly coated.  Add 2 tbsp olive oil and shake to coat.  Lay onto a cookie sheet and bake for 25-35 minutes  until golden brown and crispy, but soft on the inside.

Cilantro Jalapeno Slaw

I know, slaw?  Really?  I rarely like creamy slaw, but I think that's because most slaw seems to have celery seed in it, and I have to say, I'm not a fan.  I am a big fan of this slaw, largely because I love the cilantro in it.  If you hate cilantro, and god knows you cilantro haters are out there, I would suggest adding 2 jalapenos.

I had this with homemade chicken salad, with pork carnitas, and also with grilled chicken.  It stayed crisp for DAYS.  I used a mandoline to slice it, and I like the thin strands of slaw, but it's definitely not necessary.  PW piles it on top of pulled pork.  Not a bad idea!

Cilantro Jalapeno Slaw
adapted from Pioneer Woman


1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
1/2 cup Whole Milk
1/2 cup Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/8-1/4 teaspoon Cayenne Pepper
2 cups Cilantro Leaves, Barely Chopped

Combine shredded cabbage, cilantro, and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours to meld.

Green Bean Bundles

I usually scorn vegetables with meat.  I have been known to turn my nose up at green beans boiled with salt pork or ham.  So my husband was pretty shocked when I made this.

To be fair, I like it better without the bacon.
The brown sugar-mustard marinade is delicious, although I have to say I think I prefer it NOT marinated overnight.  The sauce seems to stick on better that way, since it's still liquid and not congealed.  Appetizing word, congealed.

Anyway, make these either way.  I also recommend haricot vert instead of green beans.  Saves all the trimming!  And time saving is a good thing...

Green Bean Bundles
adapted from The Pastry Queen Christmas, by Rebecca Rather via Pink Parsley

1 1/2 lbs haricot vert
1/2 cup (1 stick) unsalted butter
1/2 teaspoon dry mustard
1 teaspoon packed brown sugar
2 cloves garlic, minced
1/4 teaspoon kosher salt
8 ounces of bacon, each piece cut in half width-wise

Bring a large saucepan of water to a boil over high heat, and blanch the beans 3-4 minutes, or until they are bright green in color and pliable but still very crunchy.  Drain and run them under cold water. or plunge into an ice bath  Pat dry with a paper towel.

In a small saucepan, melt the butter over medium heat.  Add the garlic, mustard, salt, and brown sugar.  Pour the mixture over the green beans, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.  I sometimes skip this part, and just assemble.

Preheat the oven to 375.  Gather 8-9 beans at a time and make bundles.  Wrap with a slice of the (halved) bacon, and lie seam-side down in a greased baking sheet or casserole dish.  Pour remaining marinade over the top.

Bake, uncovered, for 45 minutes, or until the bacon is cooked through and the beans look wrinkled.  Cook under the broiler for an additional 1-2 minutes to crisp the bacon even more, if you like.  Serve warm or at room temperature.

Garlic Butter

I love it when my in laws are around.  My husband always eats as if he's on vacation, and I get to do things like serve garlic butter twice in 2 days, and actually have him ask for it on day 2!!

Usually we are being too health conscious to eat butter (gasp!) and white bread (shocking), especially late at night.... but this was a really good blend.  I love the parmesan, the italian seasoning, and the pepper, which are all new to me.  I usually just blend garlic and butter and call it a day.  The originally recipe calls for a pinch of paprika.  Go for it, if you like, I will next time.  It's really delicious.

Garlic Butter

Adapted from All recipes

1/4 cup butter, softened (unsalted)

1 clove minced garlic

2 tablespooons cup grated Parmesan cheese

3/4 teaspoon salt

1/4 teaspoon Italian seasoning

1/4teaspoon ground black pepper

Mashed Lima Beans

I know what you're thinking.  Lima beans????????

We were tricked into eating these at a neighbor's house for dinner, but they quickly became a favorite.  Now we have them quite a bit, and look forward to it each time we do.  They are very mild flavored, and most of what you taste is the chicken broth.  They are a super healthy alternative to plain white potatoes.  Be adventurous.

Mashed Lima beans
Inspired by Gary and Sharon


1 (10 ounce) package frozen baby lima beans
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper


In a small sauce pan heat the lima beans, chicken broth, salt and pepper to boiling. Reduce heat and let simmer for a 20 minutes minutes until limas are soft and most of the liquid is absorbed.  Mash or immersion blend.  They should look like green mashed potatoes.  Serve wherever you would mashed potatoes!

Baked Oven fries

Actual white potatoes?  In my house?  I had to make this recipe.  As usual, cooks illustrated's method sounds strange, but they never fail.  They steam the potatoes to keep them moist and soft, then finish them to a crisp.  Do not skip any of the steps- there is always a reason cooks illustrated asks you to do things!

They are fantastic.  You will prefer them over true fried potatoes!

Baked Oven Fries
adapted from Annie's Eats who adapted from cooks illustrated

Ingredients:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Directions:
Preheat the oven to 475˚ F.  Place the potato wedges in a large mixing bowl.  Cover with hot  or cold water; soak for 10-30 minutes.  Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Coat the pan with oil.  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover tightly with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 5 -15 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm and quickly.

Crash Hot Potatoes

These are work horse potatoes.  French fry reminescent, but healthi-er.  They go with just about anything, and I usually make them herb-less.  They are a P-Dub classic recipe!

Crash Hot potatoes
Adapted from Pioneer Woman


12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary or any herb you like

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender, about 20-25 minutes depending on size.

On a sheet pan,  drizzle olive oil with a heavy hand. Place tender potatoes on the cookie sheet leaving room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Aim for sticking up bits of potato that will get crispy.  Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Best Broccoli Ever

Another roasted vegetable recipe?  Yep.  I'm essentially a one trick pony when it comes to veggies.   This one is made bright by lemon zest and parmesan cheese.  It will make you abandon steaming broccoli for the rest of your life!!   

Adapted from Ina through the Amateur Gourmet

4-5 lbs broccoli
5 tablespoons olive oil
1 1/2 tsp kosher salt
1/2 tsp ground pepper
4 garlic cloves, peeled and sliced
1 lemon
Parmesan cheese

Preheat oven to 425F.

Toss with olive oil, salt and pepper.  Add 4 garlic cloves.


Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Take it out of the oven--and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil,  and 1/3 cup of freshly grated Parmesan cheese.

Spinach with Garlic Chips

So I was looking for a special spinach recipe to use up the spinach I forgot in a vegetarian enchilada recipe.  The obvious choice is creamed spinach, but it was way too indulgent for a weeknight.  I found this one when I was looking for a spinach version of kale chips (I've been anxious to try that one), and I've got a new veggie fave.  I made several other new recipes for dinner this night, including my first Ina Garten disappointment, but this was the one B wished we had seconds to demolish.  It's nice to have something other than roasted X to look forward to!

Spinach with Garlic Chips
adapted from Pioneer Woman

Ingredients
5 cloves Garlic, Peeled And Sliced Very Thin
3 Tablespoons Olive Oil
2 packages (6 Oz Each Package) Baby Spinach
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Pour olive oil into a large skillet and add garlic slices. Turn on stove to medium -low heat and allow garlic and oil to heat together. Watch the garlic and stir to turn as it begins to bubble. Remove from oil with a slotted spoon as soon as it turns golden brown; do not allow to burn. Drain on a paper towel-lined plate.
Pour off half the oil into a container and set aside. Add one bag of spinach to the skillet. Immediately begin turning gently with a spoon. Spinach will immediately begin wilting. Cook and stir only for one minute, adding salt and pepper to taste. Remove spinach to a plate. Add remaining oil (the oil you poured from the pan) and add remaining spinach. Repeat cooking process.
Serve spinach immediately (it should still be slightly al dente/crisp) with the garlic chips sprinkled over the top. Divine!

Coconut Rice

Do not half this recipe!!!  I have always loved restaurant coconut rice, but never knew how to make it at home.  This is the first recipe that let me make rice with nice, separated grains, still firm, but adherent to each other.  No gloppy mess here.  I use high quality Basmati rice, which I also think helps.  I have also made this recipe with all water, no coconut milk, and it's excellent.  The coconut flavor is very mild, just a hint, really, so don't be shy.

Coconut Rice
minimally adapted from Epicurious


2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well (In fits of laziness, skip this step).
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes.  Fluff rice with a fork.

Roasted Carrots

I made a critical error when I made these.  I only made one pound of carrots.  Big mistake!! Have I not learned that anything roasted becomes tantalizingly good?  What is wrong with me?  They become sweet, crisp, and popular with the whole family! They are a versatile side and are going to make it onto our table again and again.

Thyme Roasted Carrots with Goat Cheese

From Confessions of a Foodie Bride

2 lbs whole carrots

2-3 Tbsp olive oil

2-3 sprigs of fresh thyme

Salt

Pepper

1/3 cup goat cheese, crumbled

Preheat oven to 400. Peel the carrots. If the carrots are large, half or quarter the pieces (aiming for uniform so the pieces will cook evenly). You can also cut them across into long (6 inch) pieces.  Toss with olive oil, salt, pepper and the leaves stripped from the thyme sprigs. Spread on a baking sheet and roast for 30 minutes, stirring halfway through, until you see some caramelization. Crumble goat cheese over the warm carrots and serve.

Favorite Cornbread

Growing up in the northeast, cornbread wasn't exactly what you would call a staple in my childhood home.  For my husband, it was!  Every year they would have cornbread dressing at holidays.  I never really had a recipe that made cornbread noticeable, until this one.  I made it first at Christmas.  I was determined to make the end all, be all cornbread dressing, which involved sage (of course), shredded chicken breast, and sausage.   Well, the ground sausage was a mistake- it totally overpowered the rest of the dressing.  But this recipe was a hit.  In fact, I had to keep my husband's hands out of it so it didn't all disappear.  (and maybe my own....maybe)  I made it again for dinner tonight and I was very pleased, although I do prefer bread to muffins.  The salt is a little prominent, so if you're a salt-o-phobe, decrease it to 1 teaspoon.

Cornbread (muffins)

Adapted from Martha Stewart 

Ingredients

6 tbsp butter, melted

1 1/2 cups yellow cornmeal (this will be about 9 ounces)

1 1/2 cups all-purpose flour, 6 3/4 ounces or spooned and leveled

1/4 cup sugar

2 teaspoons baking soda

2 teaspoons salt

3 large eggs

2 1/2 cups low-fat or fat free buttermilk

Directions

Preheat oven to 450 degrees.  Spray a muffin pan with cooking spray or butter it.

In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs, buttermilk, and butter. Stir cornmeal mixture into buttermilk mixture just until moistened. 

Scoop into muffin tin with a #16 muffin scoop for even muffin sizes and even cooking.  Bake 10-13 minutes depending on how generous your scoop was.

To make as cornbread: drop temp to 425F.

Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.  Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

Guacamole

So to give you an idea how good this guacamole is, let me tell you about Hail and farewell.

The Navy has a lovely tradition of throwing a party at the beginning and end of people's duty station assignments.  It's a time to welcome the new, and thank the old, which in the Navy has quite a bit of overlap, since everyone moves so much- hardly a hail and farewell happens without an old friend arriving and a new one leaving.  Military are pretty much salt of the earth people.   It was pretty funny, I remember thinking one of the captains was sexist for asking if I'd go part time once we had kids- now, I realize he was not sexist, but wise.  Or perhaps, wisely sexist.   It's hard for (this) woman.

Anyway, I made this guacamole for the last one we would ever attend.  Someone else made guacamole too, not that anyone noticed.  This sat 18 inches from the other, lonely guacamole, and this one got demolished while the other just sat there.  Barely touched.   It was the first time I saw guacamole look embarrassed.

I've made it a million times since then, as does my husband (he takes particular pride).  Don't be scared by the tabasco- it's essential.  So is the lemon, unless you like brown guacamole.

This is always made as a double batch- too much is never enough.

Guacamole
Adapted from The Barefoot Contessa Cookbook

Ingredients
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/4 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 medium plum tomato, seeded, and small-diced

Directions
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl with a spoon.  Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced, or use a potato masher. Add the tomatoes. Mix well.

Lemony Asparagus Salad with Goat Cheese

We love asparagus.  The 3 grocery list staple vegetables are spring mix, broccoli, and asparagus, so I'm always trying to find news ways to prepare it.  Lately, I've been in a rut, just roasting it every time we have it.  Although that never gets old, it was time for a change.

This is just the thing.   After the goat cheese crumbles sit for a while, they break down in the oil-lemon mixture and emulsify, an effect I enjoyed.  They taste like summer on a plate- so what if it's dark and chilly here?  Bring on the summer dishes!

Lemony Asparagus Salad with Goat Cheese

Adapted from Confessions of a Foodie Bride

1 bunch asparagus
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 1/2 tsp lemon zest (about 1 lemon)
1/4 tsp Sea salt & 25 grinds black pepper
1/4 cup crumbled goat cheese

Blanch the asparagus: Bring a medium pot or sauce pan of water to boil. Prepare a bowl of ice and water to shock the asparagus after cooking.

Trim the woody ends off of the bunch of asparagus. Use a peeler on the ends if they are insanely thick.  Cut the asparagus into 2-inch pieces. Add the asparagus to the pan and cook for 2-3 minutes. Remove the asparagus from the pan and place into the bowl of ice water to stop the cooking process and cool the asparagus.

Whisk the olive oil, lemon juice, lemon zest, salt, and pepper together in a medium bowl. Add the asparagus and goat cheese and toss with tongs until well coated with the dressing.

Herb Roasted Onions

Ina strikes again.  Simple, delicious, and no wacky ingredients!  And once again, roasting makes everything better.  This recipe is perfect for me because I am always- *always* forgetting we already have onions and buying more!  The one time I don't buy them, we really are out.  I might start doing that on purpose just to make this again!

Herb Roasted Onions
Adapted from Ina Garten


Ingredients
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Directions
Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.