With grilling season in full swing, I am always looking for something different to add to my hot dogs or hamburgers and these onions hit the spot! These do take some time and can’t be rushed but would also be great with so many things. Not just burgers and dogs… how about on top of nacho’s or even in your mac and cheese! If you are looking for a little something extra this is it! One onion is enough for two or three burgers!
INGREDIENTS
1 large sweet onion, sliced thin
Pinch of salt
1/2 Tablespoon of butter
8 ounces of beer (I used a wheat ale. Stout would be a good choice too)
1 Tablespoon brown sugar
DIRECTIONS
In a saucepan over medium heat add the butter, salt and onion. Stir until the onion starts to get soft. Add the beer and let simmer until the onions are browned and almost all of the moisture is gone. Remove from heat and add to your burgers or dogs or whatever you are adding them to. This can be stored in the fridge and re-heated when needed.
Enjoy!
This is another great side dish! Lots of herbs and cheese! This recipe comes from Taste Of Home Magazine. I really like goat cheese so I was drawn to this recipe. If you don’t like goat cheese you can certainly leave it off as there is plenty of Romano cheese and herbs! I have already made this twice and look forward to making it again sooner than later!
INGREDIENTS
1/2 cup of butter, softened
1/4 cup grated Romano cheese
2 Tablespoons minced fresh basil or 2 teaspoons dried basil
1 Tablespoon fresh minced parsley
3 garlic cloves, minced
1 French baguette
4 ounces crumbled goat cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl mix the butter, Romano cheese, basil,parsley and garlic, mix until well blended. Cut the French baquette crosswise in half. Spread the cut sides of the baguette with the butter mixture and place on a Un-greased baking sheet. Bake uncovered for 7-9 minutes until lightly toasted. Sprinkle with goat cheese and bake 1/2 minutes longer until cheese is softened. Cut into slices and serve warm.
Enjoy!
I love a side dish that can stand on it’s own. This side dish does just that and it’s really simple. We enjoyed this side dish as it was a new twist on onions. You can certainly change up the cheeses to your family’s taste!
INGREDIENTS
2-3 Vidalia onions ( or any sweet onion)
1/2 stick unsalted butter
Pinch of garlic salt
Pepper to taste
1 cup sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
DIRECTIONS
Spray a 9 x 13 baking dish with non-stick spray. Pre-heat oven to 350 degrees. Slice onions into 1/4 – 1/2 inch rings and separate the rings. Lay rings in your baking dish, add salt, pepper, cut butter into pats and place on top of the onion rings. Add the cheddar and mozzarella cheese covering the onions evenly. Top with Parmesan cheese. Bake uncovered for 30 minutes or until bubbly and cheese is melted and slightly browned. Remove from oven and serve warm.
Enjoy!
This cake is delicious! I will be keeping this recipe very close. We shared it with some friends and they loved it as much as we did. I knew exactly where Jim was when I could not find him. He was sneaking a piece of this cake! I love the fresh summer flavors this cake has and it’s so easy to make! This is perfect for any summer gathering you are going to.
INGREDIENTS
1 box lemon cake mix
1/2 cup fresh lemon juice
1/2 cup milk
14 ounces sweetened condensed milk
3/4 cup raspberry preserves
4 ounces cream cheese
3/4 cup lemon curd
8 ounce container of Cool Whip, thawed (I used low fat)
Fresh raspberries for garnish
DIRECTIONS
Make the cake mix according to the package EXCEPT substitute the lemon juice and milk for the amount of water that is called for. Spread the batter into a greased 9 x 13 baking dish and bake in a 350 degree oven for 25-27 minutes or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes. Then take a fork and poke holes throughout the cake, pour the sweetened condensed milk slowly over the top of the cake, being sure to cover the cake completely and over the holes. Place the raspberry preserves in a microwave safe bowl and microwave for 15 seconds stir until melted. Spread the preserves over the entire cake. Let the cake cool for an hour on the counter then refrigerate until chilled through. Beat the cream cheese until creamy, add the lemon curd and beat again until smooth. Fold the Cool Whip into the cream cheese mixture and spread it over the chilled cake. Serve with fresh raspberries.
Enjoy!
This recipe can be found at www.insideblucrewlife.com
I love using pure maple syrup in various recipes and this recipe is no exception. The maple syrup adds such a sweet flavor. I baked my chicken but this is great when grilling too!
INGREDIENTS
4 chicken breasts, boneless & skinless
1 cup packed brown sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup pure maple syrup
1 Tablespoon worcestershire sauce
2 teaspoons ground mustard
2 teaspoons paprika
Salt to taste
Pepper to taste
DIRECTIONS
Mix brown sugar, ketchup, red wine vinegar, water, maple syrup, worcestershire sauce, ground mustard, paprika, salt and pepper in a large bowl. mixing well. Add chicken and let marinate covered in the fridge for 2-4 hours or overnight. When ready to bake, pre- heat oven at 350 degrees. Place chicken in a baking dish and bake for 35 minutes or until completely cooked through. Remove from oven and serve warm.
Enjoy!
This marinade can be found at www.adashofsanity.com
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