Caramelized Pearl Onions

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Caramelized Pearl Onions are a regular whenever we have company over and for years I bought the little bunches of them, trying to get as close as possible to getting them all the same size. Then cutting the ends off and peeling them. It was a pain but it was worth it. They ARE good! Then a while back I stumbled upon frozen pearl onions and gave them a try. Wow, the finished product is just as good and they are a lot closer to being uniform in size. We had our son, John, our daughter-in-law Whitney and our two precious granddaughters, Caitlyn and Peyton over for Sunday dinner.

That’s Caitlyn on the left cutting up the mozzarella for the chicken parmesan and eggplant parmesan we had for dinner. That’s Peyton in the middle. She’s  in charge, just ask her. I’m just totally enjoying my time with my cute grand babies.

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Oh, back to the Caramelized Pearl Onions! Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels.

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Put a skillet on that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

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Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can’t stop at just one. If they look good and taste good they are ready. Some people add water,  white wine and /or various herbs but in my opinion there is no need to add to or embellish the great taste of the simply caramelized onions. I’ve tried other added stuff and have always come back to just onions, EVO, salt and pepper. You can’t beat it.

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This is the pair of Calphalon pans that I use every time I get dinner ready. They are the best I’ve ever worked with. Real easy to use and clean.


They went over real good, ,,again. The only reason there are a few left is that the main course was on the table and Gammy said, “GET IN HERE, SIT DOWN AND STOP IT WITH THE ONIONS”.

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Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
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Instructions
  1. Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels. Put a skillet that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.
  2. Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can't stop at just one. If they look good and taste good they are ready.
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Frittatas for People on the Go

I can't eat just one.

Gammy makes these and they are great! When your running a little late in the morning but your real tired of “energy” bars this is great. You know what, it’s great even when you’re not in a rush.

 

Ready for the pans
All the Frittata ingredients

Heat oven to 350F. Mist 2 muffin pans (12 cups each) with cooking spray. Cook the bacon until it is as crispy as you want it. Break it up into about 1/2 inch pieces and set aside. In a large skillet at medium high heat add the oil and let it heat up. Add the onions, peppers, mushrooms and asparagus. Stir them together and cook until they are soft, about 5 minutes. In a large bowl whisk the eggs, milk and basil until it is all mixed up real good. Stir in the the bacon, cheese and all the rest of the veggies.

Frittata Mixture
Frittatas ready for the oven.

Spoon the mixture into the muffin cups filling them about 3/4 full. Bake for 20 minutes or until they are firm. Not like a rock and not like mushy. Just firm.

I can't eat just one.
Um Um good!

Of course you are going to have to have one or two as soon as they’ve cooled off enough to handle. If there are any left put them in a zippy bag and in the freezer. Then when you are in your morning mode and in a rush to get going put 1 or 2 in the microwave for 30-45 seconds and nosh on it as you leave to face your day.

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Gammy's Frittata recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Heat oven to 350F. Mist 2 muffin pans (12 cups each) with cooking spray. Cook the bacon until it is as crispy as you want it. Break it up into about 1/2 inch pieces and set aside. In a large skillet at medium high heat add the oil and let it heat up. Add the onions, peppers, mushrooms and asparagus. Sprinkle in the salt and pepper. Stir them together and cook until they are soft, about 5 minutes. In a large bowl whisk the eggs, milk and basil until it is all mixed up real good. Stir in the the bacon, cheese and all the rest of the veggies.
  2. Spoon the mixture into the muffin cups filling them about 3/4 full. Bake for 20 minutes or until they are firm. Not like a rock and not like mushy. Just firm.
  3. Of course you are going to have to have one or two as soon as they've cooled off enough to handle. If there are any left put them in a zippy bag and in the freezer.
  4. Then when your in your morning mode and in a rush to get going put 1 or 2 in the microwave for 30-45 seconds and nosh on it as you leave to face your day.
    I can't eat just one.
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Tossed Chicken Caprese Salad

We love Caprese Salad and tonight we had half of a leftover rotisserie chicken in the fridge so it became Tossed Chicken Caprese Salad. Gammy has to eat gluten free so it fit just fine.

IMG_2510Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?

IMG_2512Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt.

 

IMG_2513Top it off with a few “unchopped” basil leaves and some grated parmesan cheese. It was real good  and it was totally gluten free for Gammy.

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Tossed Chicken Caprese Salad is a is a real good twist on regular Caprese Salad. you'll like it and it is very easy.
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Cuisine Italian
Prep Time 15 minutes
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Cuisine Italian
Prep Time 15 minutes
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Instructions
  1. Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?
  2. Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt. Top it off with a few "unchopped" basil leaves and some grated parmesan cheese.
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Bacon Wrapped Asparagus

Our good friend “Sissy” told us about this way to do asparagus and we think of her and thank her every time we have it. Bacon Wrapped Asparagus is way too easy, given how good it is. Preheat the oven to 500F.  Cut about an inch off the bottom or stump end of the stalks. Thoroughly rinse the asparagus under cold running water. Shake the water off.

IMG_2483Cover a cookie sheet with parchment paper. Wrap a slice of bacon around each stalk, spiraling from on end to the other and spread them out on the sheet. If all you could find at the store were skinny stalks just wrap 2 or 3 of them with 1 slice of bacon. Put the sheet on a middle or upper rack in the oven. Lower rack will char the bottom of the bacon but, they still all would get eaten! Bake at 500 for about 10 minutes or until the bacon is done the way YOU want it. Serve up your Bacon Wrapped Asparagus!

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Fresh asparagus stalks wrapped in bacon and baked until the bacon is crispy.
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Course appetizer, Veggie
Prep Time 10 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course appetizer, Veggie
Prep Time 10 Minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Preheat the oven to 5000F. Cut about an inch off the bottom or stump end of the stalks. Thoroughly rinse the asparagus under cold running water. Shake the water off.
  2. Cover a cookie sheet with parchment paper. Wrap a slice of bacon around each stalk, spiraling from on end to the other and spread them out on the sheet. If all you could find at the store were skinny stalks just wrap 2 or 3 of them with a slice of bacon. Put the sheet on a middle or upper rack in the oven. Lower rack will char the bottom of the bacon but they still all would get eaten! Bake at 500 for about 10 minutes or until the bacon is done the way YOU want it. Enjoy!
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