Tag: sweet onions

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JUDI’S RECIPES – WEEK 1 – JUNE 7, 2022

JUNE 7, 2022

Hello, Everyone,

It’s wonderful to have you in the Carnegie Hill CSA, whether you’re a new member or a returning one.

The start of each season is usually filled with greens because that’s what’s ready right now. As Debra, our OG farmer, says, they send whatever is wanting to be picked.

This week, we are getting, among other things, fresh mint. Mint is great for much more than juleps. This week’s recipe is for grilled marinated chicken.  Don’t worry if you don’t have a grill. No one in Manhattan does. You can cook the chicken in a grill pan, or broil it.

 

GRILLED MARINATEDED CHICKEN

Ingredienta

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 2 TBS lemon juice
  • 1 tsp salt
  • 1TBS water
  • 1 TBS plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 inch piece fresh ginger, coarsely chopped
  • 3 garlic cloves, sliced
  • 2 medium sweet onions, cut crosswise into 1/2-inch slices
  • 3 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken with the lemon juice and the salt. Let this stand for 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender. Cover and process until the mixture is smooth. Stir this mixture into the chicken mixture and refrigerate, covered, for 2 hours.
  2. Moisten a paper towel with cooking oil Using long-handled tongs, rub the towel on the grill rack to coat it lightly. Brush the onions with 2 TBS of oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  3. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for approximately 10 minutes, turning occasionally and brushing with the remaining oil during the last 4 minutes, and checking to see that the chicken is no longer pink. Serve with grilled onions and lemon wedges. Baked potatoes go well with this dish, too.

4 servings

HELPFUL HINT: Adding a TBS of lemon zest will brighten up the whole dish. Just add it to the marinade.

Enjoy the minty chicken, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 24 – NOVEMBER 12, 2019

November 12, 2019

Hi Everyone!

This is it – our very last CSA pick-up for the season! It’s been a wonderful season. The shares were plentiful, the quality was excellent, and the company was great! I’ll miss you all until next spring. But wait! We have a potluck dinner on Tuesday, December 3. You don’t want to miss that. Everyone is in a rush at the site. This is our chance to sit down and socialize in a decidedly relaxed and happy atmosphere.

Today’s recipe is for a sweet onion casserole. By now we all have onions. Try this!

TENNESSEE ONIONS

Ingredients

  • 2-3 whole Vidalia onions or any other sweet onion.
  • 4 TBS (1 stick)  unsalted butter
  • Garlic salt to taste
  • Pepper to taste
  • 1 cup good quality sharp cheddar cheese
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese
  • Fresh oregano or other herbs for garnish

Directions

  • Using non-stick cooking spray, coat a 9×13 baking dish.
  • Preheat the oven to 350 degrees
  • Slice the onions in 1/4 to 1/2 inch slices and separate the rings.
  • Lay the rings in the prepared baking dish
  • Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about 1/2 tsp).
  • Cut the butter into pats and place around the dish on top of the onions.
  • Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
  • Bake at 350, uncovered, for 30 minutes or until the cheese is bubbly and beginning to brown.
  • Remove the casserole from the oven, allow to cool for a few minutes. Garnish with some fresh herbs (oregano, chives, thyme all work well)  and then serve.

HELPFUL HINT: Be sure to cut the onions in uniform slices, and use the best cheese you can afford.

That’s it! Enjoy, and have a lovely, warm, happy winter. And don’t forget the potluck on December 3.  I’ll miss you all like a front tooth!

Have a delicious week!

Best,

Judi