Posts Tagged ‘onions’

2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two – whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

“This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don’t overcook!”

Recipe found here: Absolute Best Liver & Onions

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spiced chicken tacos

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Grilled Poblanos:

* 3 large poblanos
* Canola oil
* Salt and freshly ground black pepper

BBQ Onions:

* 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
* Canola oil
* Salt and freshly ground black pepper
* 1 cup Bobby Flay’s Mesa Grill BBQ Sauce (or your favorite jarred variety)


* 3/4 cup mayonnaise
* 2 tablespoons sugar
* 1 teaspoon celery seed
* 3 tablespoons apple-cider vinegar
* Salt and freshly ground black pepper
* 1 small head cabbage, cored, finely shredded
* 2 carrots, finely shredded
* 1/2 small red onion, thinly sliced
* 3 scallions, thinly sliced on the diagonal


* 2 tablespoons ancho chili powder
* 2 teaspoons ground cinnamon
* 2 teaspoons ground cumin
* 2 teaspoons light brown sugar
* 2 teaspoons kosher salt
* 1/2 teaspoon ground black pepper
* 4 boneless, skinless chicken breasts (8 ounces each)
* Canola oil
* 8 flour tortillas
* 2 grilled sliced poblanos
* Barbecued onions
* Coleslaw
* Guacamole, recipe follows

For the poblanos:

Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.
For the coleslaw:

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:

Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Fire Roasted Green Chile Guacamole:

* 2 ripe Hass avocados, peeled, pitted and diced
* 1 poblano chile, roasted, seeded, peeled, and diced
* 1/4 cup finely diced red onion
* 2 scallions, finely chopped
* 2 fresh limes
* 1/2 cup chopped fresh cilantro leaves
* 2 tablespoons canola oil
* Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.

Yield: 4 to 6 servings

Recipe found here: Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

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3 pounds boneless chuck roast, trimmed of fat
1 clove garlic, minced
1 tablespoon canola oil
3 medium onions, sliced
3 sweet green and red peppers, sliced
1 jar (16-oz. size) salsa
2 cans (14 1/2-oz. size) Mexican­ style stewed tomatoes

Turn this recipe into a puzzle! [click]


Brown roast and garlic in oil in skillet. Place in slow cooker.

Add onions and peppers.

Combine salsa and tomatoes and pour over ingredients in slow cooker.

Cover. Cook on Low 8­ to 10 hours.

Slice meat to serve.

Recipe found here at CDKitchen: Beef Roast Tomatoes, Onions, and Peppers Recipe

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