Then you can have all these glorious recipes well into the Fall once you know how to freeze peaches.

How to Freeze Peaches

• Do not wash the fruit. Freeze stone fruit unwashed.
• Select ripe unblemished peaches that are still firm enough to cut without being too squishy.
• Place in freezer. Once frozen, simply microwave for one minute. Voila. You have your fresh peach. That’s it and it works.

Did you know you can grill peaches for salads? This spinach salad with fresh corn, and pecans is soooo Southern and soooo good.

Corn Peach Tomato Salad. Simply mix fresh corn, tomatoes, peaches with this peach vinaigrette.  Post Coming.

So refreshing and such a summery side.

This grilled peach salad over romaine lettuce with blue cheese disappeared so fast at a summer party one night, I thought magic happened. The combination of toasted almonds, peaches and blue cheese with peach vinaigrette is pure magic.

This Peach Hand Pie  one of my most unique peach recipes. It’s made with raw tortillas, perfect for those who want a turnover in a hurry.

Peach and Sweet Corn Pizza is Divine

Pork Ribs with Grilled Peaches is a Summer Favorite around here, especially since I don’t like barbecue sauce.

Oven Fried Pork Chops with Peaches is just as good as it looks.

Did you know you can easily peel peaches for recipes. Find out how here, and get a peach cobbler recipe.

There are many ways to make cobbler. This the “biscuit/cake” version or my favorite, the pie crust version which can be found below.

This is Peach Cobbler with Double Lattice Crust. Yes, it’s double good.

Last but Not Least, Classic Peach Pie

I’ll soon be bringing you a recipe for this peach tart, and I’m going to do it gluten free, so please make sure you subscribe and never miss a recipe.

This Peach Sangria is made with a fresh peach simple syrup and peach ice cubes.

Happy Peachy Summer.

This site contains affiliate links which earn a commission, but does not increase prices.

Print

How to Freeze Peaches and My Best Peach Recipes

How to freeze peaches

Cuisine American

Author Angela Roberts

Ingredients

• Peaches with skin on unwashed.

Instructions

• Make sure peaches are ripe.
• Do NOT wash.
• Freeze.
• Microwave for 60 seconds.
• Peaches are now ready to slice. (Don't forget to wash)

The post How to Freeze Peaches and My Best Peach Recipes appeared first on Spinach Tiger.

A few years ago I wrote a great informative post on How to Make Perfect Risotto, including the mistakes to avoid.  That post is worth reading through, as I did a lot of research with the Italians I trust.

Italians take their risotto very seriously. There are strong arguments on how much broth to rice ratio, as well as whether to add in heavy cream at the end, which authentic risotto should never ever have. I solve some of that debate, but then tell you, you must be the judge of the broth. I will give you a guideline that has been tested many times, but your own eyes will tell you when it’s done.

A good risotto can also make good leftovers.

A Funny/Not Funny Story about Risotto while Dining Out

I have a funny story about risotto. Last September we were at a very expensive Nashville restaurant. There was a dish on the menu, pumpkin seed risotto. One would think it was a dish that had rice and pumpkin seeds. However, in today’s super trendy world of celebrity chefism,  it was just a dish of pumpkin seeds.

We had to sit through what felt like a full 20 minute description of the chef’s food and this “risotto.

When the pumpkin seed risotto was served, it was a bowl of seeds. We asked where the rice was and we were told it’s a riff on risotto.

That’s not what we thought or we wouldn’t have ordered it. When I said “that’s not really risotto,” I was told by the server “risotto has changed through the ages.”  Another food blogger was with us, who is also Italian. It was actually her dish.

I said, “no, risotto is risotto. If you say risotto, you need to serve risotto. It hasn’t changed through the ages. You should tell people you’re giving them a bowl of pumpkin seeds and call it stewed pumpkin seeds but please don’t call it risotto.

By the way, Google defines risotto as an Italian dish of rice cooked in stock with other ingredients such as meat and vegetables.

It is NOT seeds! I actually take offense to wonder bread chefs messing with Italian food.  Too harsh? It was my birthday!

We left hungry, went to Fido’s Coffee House and had cake and coffee for dinner. It’s a night we will never forget.

We gave it an honest review on open table and the chef wrote to me and was nearly raging,  claiming I was one-sided and unfair to him. He talked down to me as if I wasn’t “foodie hipster” enough to get it. Sorry/not sorry.

If you know me around here for the past nine years, I do not get into arguments with chefs, nor do I post anything negative. This was my exception,

You don’t need to be foodie hipster coolness to understand Italian food.  Risotto is classic Italian  comfort food, made with care and finesse.  A few months later, he was not longer working there.

This stirred me up so much, I had to come home and make authentic risotto, which led to risotto cakes.

This is risotto.

That’s when my risotto cakes were born.

I made the risotto cakes from the above risotto the next day!

The crispiness on the outside and the gooeyness on the inside makes this the perfect comfort food bite.

These risotto cakes are so easy, and quite versatile. You can eat them for lunch as a stand alone. You can enjoy them  as a side or appetizer for dinner. You can make them small and serve them at a party.

This is made with my basic risotto recipe, but it would be stellar with this caramelized vidalia onion  and corn risotto.

My favorite way to eat Italian Risotto Cakes  is to top one with an egg and have it for breakfast.

I oven bake my fried eggs and you can find that recipe here.

I added in a little bit of grated mozzarella to the mix and very lightly applied some tapioca flour. I think you could honestly skip the flour because you’re going to make this with cold risotto.

I thought back and forth if I would want a sauce for these and I decided no, but I’m not opposed. I would love to know what you think?

Here are a few ideas from some of my fellow bloggers.

The Original Risotto 101 Post

More Italian Recipes from Spinach Tiger

How to Make Aoili from House of Nash

Easy Allioli – Catalan Garlic Sauce from Fuss Free Flavours

Print

Italian Risotto Cakes

Risotto Cakes can be a side dish or an appetizer. Cheesy and easy made from left over risotto.

Course Side Dish

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 cups risotto recipe here
• 1/4 cup mozzarella cheese shredded
• 2 to 4 tablespoons avocado oil for frying
• 1/2 cup tapioca flour or all purpose flour
• chopped parsley for garnish
• parmesan cheese for garnish

Instructions

• Add shredded mozzarella to risotto cakes.
• Season with salt and pepper if necessary.Heat oil in frying pan to medium high.
• Form into patties, Dredge lightly in tapioca flour. (I didn't use flour).
• Once placed in pan, turn heat to medium. Turn when golden brown, about 4 minutes each side.
• Garnish with parsley and parmesan cheese.

Disclosure: Spinach Tiger is an Amazon affiliate, which means we earn a small commission that does not affect price. We only recommend products we believe in and use or are on our wish list.



The post How to Make Italian Risotto Cakes appeared first on Spinach Tiger.

Disclosure: This site contains Amazon affiliate links which earn a small commission to aid in operating costs but do not increas your price.

La Fritteda, the Heartiness of a Fall Dish with Flavors of Springtime

I first made this dish as an early blogger back in 2010, as part of cooking Italy, using Marcella Hazan’s Essentials of Classical Italian Cooking. This cookbook is an all time classic, with no pictures and 35 years later continues to sell!

This is not a five minute dish. There is prep work involved. Fava beans are not for light weights. You have to be the kind of person that enjoys the PROCESS of cooking just as much as the EATING. I am just such that person some of the time.

I cook most of the food I eat, and in a recent asparagus post I told you about my idea of five-minute meals (roasted asparagus). But, there are those days that the time in the kitchen is not something to get through like piano practice; it’s something to enjoy from beginning to end.

How to Substitute the Ingredients for La Fritteda

The fun starts when you discover it’s fava bean season and you scoop up as many as you can afford because it’s a quick season and the earlier, the better tasting. If you can’t find fava beans, use baby lima beans.

Then you grab at the baby artichokes spring peas, and vidalia onions feeling almost as giddy as a teenage girl with spring fever.  If you can’t find fresh peas, or baby artichokes,  use frozen.

If you love Vidalia onions, I have quite a few onion-centric recipes, such as Blackberry Onion Pizza, and Vidalia Onion Sweet Corn Risotto. 

If you love this post, please pin it.

.

I made this dish twice in one week because we loved the unique combination of spring vegetables. The result of fava beans, fennel, peas and artichokes delivers the heartiness of a fall dish with the flavors of springtime. Even if you just eat the La Fritteda without pasta, you will walk away from the table feeling satisfied.

I used their fresh spinach pasta from Alfresco’s Pasta and I chose to caramelize the vegetables. If you try the caramelized version, skip any added grated cheese at the end and just enjoy the savory flavor the onion and fennel deliver.

Make this spring pasta dish all year long! It’s so good. You can always substitute gluten free pasta or zero carb pasta.

All Marcella Hazan Recipes Cooked Here at Spinach Tiger

All Italian Recipes from Spinach Tiger

Print

La Fritteda, Artichoke, Fennel and Fava Bean with Pasta

Adapted from Marcella Hazan, Essentials of Classical Italian Cooking, this is a unique combination of baby artichokes, fava beans and fennel. Great as a side dish, or as a main course with pasta.

Course Pasta

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large sweet onion thinly sliced with a mandolin or sharp knife
• extra virgin olive oil
• 1 large fennel bulb with fronds
• 6 baby artichokes
• 2 pounds of fresh fava beans or fresh or frozen lima beans
• 2 cups frozen peas
• sea salt freshly ground black pepper
• splash of champagne or white wine vinegar.

Instructions

• Slice onion thinly, set aside
• Fennel Bulb and Fronds:
• Dice fronds, set aside. Slice Fennel thinly (like the onion).
• Fava Beans: Hull and blanch in boiling water for 30 seconds. Cool in lemon ice water and slip out of skins. If you can’t get fava beans, fresh spring lima beans (or frozen) are another option.
• Artichokes: Peel off rough leaves, slice into quarters. Trim top 1/4 inch off. As you peel artichokes, place in water. Once all are peeled and trimmed. If you can’t get baby artichokes, frozen hearts would work.
• In heavy pot, saute onions and fennel in olive oil until softened. Add chopped fennel frond. Season with salt.
• Add in artichokes, cover and cook on medium heat for five minutes, stirring occasionally. You may need to cook longer.
• Add in fava beans, peas, vinegar. Cook a few minutes longer to heat through. Season with salt and pepper.
• Eat as a side dish or toss with pasta.

Notes

If using pasta, toss with zest of a whole lemon.

Disclosure: This site contains Amazon affiliate links which earn a small commission to aid in operating costs but do not increas your price.

The post La Fritteda, Pasta with Fava Beans, Fennel, and Onions appeared first on Spinach Tiger.

I got this new Le Creuset in Marine blue for my birthday, and I couldn’t wait to use it. This is a five quart braiser and it’s perfect to first brown meat and then put it in the oven.

Why is this combination of peppers and onions taste so good with Italian roasted chickens thigh

The onions caramelize. The peppers melt and the vegetables make their own sauce. The Italian roasted chicken thighs become so tender, when you eat the chicken as a full bite with some of those veggies, it melts in your mouth.

Roasted Chicken thighs are awesome with a medley of bell peppers, onions and garlic. If you added nothing else, this would still be that dish you will hope has enough for leftovers! I’m not sure why there aren’t more dishes with roasted peppers, but there needs to be.

Once the peppers cook down and the onions caramelize, the flavors will be incredible. I only used three large peppers for this dish, but feel free to use more peppers and lots of onions and garlic. You might think you’re starting with too many peppers, but they will reduce down.

You can feel free to enjoy each tender, juicy bite. Instead of potatoes, I used low-carb, purple-top turnips. If you’re not familiar with turnips, you might be interested in this post. 

I used herbs de provence for the herbs and finished with a bit of fresh Italian parsley. You can use fresh rosemary and thyme.

Sometimes I included Italian sausage, sometimes I didn’t. I threw them in raw and they cooked away, swimming in those great flavors. At any rate, the sausage can be part of tomorrow’s lunch!

We love chicken thighs in this house.

Mediterranean Chicken Thigh with Olives

Tumeric Chicken Thighs with Sweet Potatoes

40 Clove Garlic Chicken

Print

Italian Chicken Thighs with Peppers, Onions

Chicken thighs roasted in the oven with peppers and onions.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• avocado oil
• 4 chicken thighs
• 2 drumsticks or more thighs
• 2 Italian Sausage links see notes
• 1 large Vidalia onion
• 3 large bell peppers of various colors see notes
• 8 cloves of garlic
• 2 turnips peeled and cut into quarters or smaller (or potatoes)
• 1 teaspoon or more of herbs de provence
• salt
• pepper

Instructions

• Salt chicken thighs for one hour, leaving out at room temperature if you have time.
• Heat oil in large frying pan. Brown chicken on medium high until the skin is browned. I do this because the skin doesn’t get as crispy in the oven. This will aid in that.
• Clean out pan if this is the pan you are using to roast. A big cast iron braiser, roasting pan, or sheet pan will also work.
• Slice onions, medium thickness about 1/4 inch.
• Seed and slice peppers into strips.
• Peel garlic cloves.
• Layer the onions, peppers, chicken. The juice from the chicken will fall into the vegetables.
• Add garlic cloves whole.
• If adding sausage, add in raw sausage links.
• Add turnips.
• Add olives.
• Bake at 375 degrees F. for 45 -60 minutes until the sausage and onions are caramelized.

Notes

You don’t have to include Italian sausage to make this dish. We don’t always do that, but it’s really awesome if you do.

As far as peppers and onions, you can add more. They will cook down considerably.

The post Italian Roasted Chicken Thighs with Peppers, Onions appeared first on Spinach Tiger.

When the Peach Truck comes to Nashville, selling the sweetest, freshest Georgia Peaches, I light the grill.

Grilled peaches are so versatile, as they go well with meat like these pork ribs or they are just as good in a salad. I also have a great peaches and pork chop recipe.

Here’s what great about throwing a spinach salad together. You can buy organic baby spinach that is already triple washed so dinner is easy. I love my kale, but that does require more prep work. Spinach doesn’t overpower the taste of the peaches; in fact, they compliment each other.

The grilling part is easy, as long as you spray your grill, or brush your peaches with a little oil. Slicing the peaches around the seed may be a bit of a challenge, but don’t give up. Just set the timer for two minutes.

I am loving my echo dot, because I just say, “Alexa set the timer for two minutes” and I don’t have to worry about the food on my hands.

I just happened to have some peach white balsamic vinegar on hand to make a peach vinaigrette, perfect for the peach spinach salad.

Paciflia Culinaria White Balsamic Peach Vinegar

Peach Vinaigrette is just Peachy for a Peach Spinach Salad

I made a traditional vinaigrette, using some dijon mustard, extra virgin olive oil and peach vinegar. If you don’t have peach vinegar, you can use a good balsamic or champagne vinegar for this salad. Keep in mind that spinach is a fragile green and doesn’t require a lot of dressing.

Peaches and Corn Make a Colorful Peach Spinach Salad

If you notice, I added in some fresh corn, cut right off the cob, not cooked.

There’s a lot of ways to play with this salad. I served it with grilled salmon which was perfect. You could make it an entree salad by adding in, bacon,  crispy pancetta or prosciutto. It also goes beautifully with pork!

Take a look at these Peach Recipes

Pork Ribs with Grilled Peaches

Corn, Peach, Vidalia Onion and Blackberry Pizza

Old Fashioned Peach Cobbler

How to Grill and Freeze Peaches 

How to Peel Peaches

More Salad Recipes from Spinach Tiger

More Salad Dressings/Vinaigrettes from Spinach Tiger

More Peach Recipes from Spinach Tiger

Print

Spinach Salad with Grilled Peaches, Peach Vinaigrette

Peach Spinach Salad can be a wonderful summer side or an entree when a protein is added. Fresh corn, goat cheese, and a peach vinaigrette add flavors and texture.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 large peaches
• 1 container triple washed baby spinach about 8 cups
• 1 ear of corn
• 1-2 ounces goat cheese crumbled
• 1/4 cup toasted pecans
• 1/4 cup peach vinaigrette or as needed
• salt and pepper
• PEACH VINAIGRETTE INGREDIENTS
• 1 teaspoon dijon mustard
• 3 tablespoons peach vinegar or champagne vinegar
• 6 tablespoons extra virgin olive oil

Instructions

• Grill Peaches. Wash and dry peaches. Turn grill to medium. Cut into discs. Brush with olive oil.
• Grill for about 2 minutes each side or until you have nice grill marks.
• Cut corn off the cob.
• Make Peach Vinaigrette by shaking all ingredients in a jar. Taste for your own preference of acid. Some peach vinaigrettes are sweeter than others.
• Toss spinach corn, goat cheese with vinaigrette. You may some some left over. Use just enough to coat the leaves. Season with salt and pepper. Toss gently again. Taste for flavor.
• Top salad with peaches and pecans.

Spinach Tiger is an Amazon Affiliate, gaining a small commission, which provides support to running this site.

The post Spinach Salad with Grilled Peaches, Peach Vinaigrette appeared first on Spinach Tiger.

If you haven’t had Pennsylvania Dutch Onion Pie, you’re in for a real treat. A tender pie crust, holds a sweet onion custard for a bite that’s so comforting, it makes you close your eyes.

I grew up in Pennsylvania Dutch country in central Pennsylvania. Aside from all the Italian food I could possible eat, my next favorite food was the incredibly simply, hearty, comfort food which is so very Americana from the Pennsylvania Dutch.

The area is a fabulous and diverse mecca of classic comfort food.  Central Pennsylvania was heavily settled by the folks who were  and still are referred to as the Pennsylvania Dutch. The word  “dutch”  was a corruption of the word Deutsch or German.  They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles, and dumplings.

Pennsylvania introduced  them to regional foods that they welcomed into their kitchens and put their own spin to. As food cultures collided, a new generation of comfort food was born, and pie was often at the center.

One of the legendary recipes is onion pie. There are variations to this. Some make an onion quick bread and call it onion pie, and some make a pie crust and make an onion pie that is very similar to quiche.

It’s so similar due to the egg custard,  I decided to make my pie in a quiche pan. I used Vidalia onions which is no surprise, considering my run on Vidalia onion recipes lately.

The Sweetness of Pennsylvania Dutch Onion Pie with Bacon Comes from using sweet onions such as Vidalia Onions.

The sweetness of the caramelized onions are made slowly in butter which gives you enough time to make your pie crust and preheat your oven. I added in four slices of bacon to make this Pennyslvania dutch onion pie even better, but you could leave that out. The recipe calls for paprika, of which at first I was a little skeptical.

I used smoked paprika and after tasting it, I could have added even more. All wonderful flavors for this brunch, lunch or dinner recipe.

I’m excited to say that you love my Pennsylvania Dutch recipes and I hope to bring you more. I’m thinking chicken corn soup, baked onions, chicken pot pie (made with noodles), hot bacon dressing and apple dumplings.

Here are a few of the Pennsylvania Dutch Recipes that have gone viral. (thank you)

Pennyslvania Dutch Baked Corn Pudding ( a must at Thanksgiving and Easter)

Pennsylvania Dutch Pork & Sauerkraut (a must on New Year’s Day)

Pennsylvania Dutch Sand Tarts with Video

Apple Dutch Baby, A Pennsylvania Dutch Pancake

So tell me is there a Pennsylvania Dutch Recipe you would like me to make. Leave a comment, and I’ll do my best. In the meantime, follow me on instagram, where I post lots of food pics and more.

Blueberry Buttermilk Pie

Print

Pennsylvania Dutch Onion Pie with Bacon

Pennsylvania Dutch Onion Pie is perfect classic Amish recipe with tender pie crust and onion custard, inspired from Cooking from Quilt Country

Course Entree

Cuisine Pennsylvania Dutch

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Crust Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon sea salt
• 1/2 cup unsalted butter cut into cubes, put in freezer for 10 minutes
• 4-6 tablespoons of iced cold water

Pennsylvania Dutch Onion Pie with Bacon

• 1 Pie Crust Recipe see above
• 4 slices of bacon
• 1 pound thinly sliced Vidalia Onions or Sweet Onions
• 3 tablespoons butter
• 6 eggs
• 1/2 cup half and half or heavy cream see notes
• tablespoon hot sauce
• 1/2 teaspoon salt

Pie Crust Recipe for one layer crust

• 1/2 teaspoon black pepper
• dash nutmeg
• smoked paprika

Instructions

Make Pie Crust

• Mix flour with salt. Using food processor add in butter. Pulse about 10 seconds.
• Add water a little at a time. Pulse until dough forms.
• Put in refrigerator for 20 minutes.

Pennsylvania Dutch Onion Pie Instructions

• Preheat Oven to 350 Degrees F.
• Make pie crust (above)
• slice bacon cross wise into 1/2 inch slices. Fry until crisp.
• Slice onions thinly.
• Heat butter in pan. (You may substitute with bacon grease from bacon) or mix.
• Caramelize onions on low heat. Takes 20-30 minutes. Stir frequently.
• Beat eggs with half and half. A full cup creates a very rich texture. You may choose to reduce to half cup or 3/4 cup.
• Add seasonings and hot sauce to eggs mixture
• Take pie dough out and roll to fit pie pan or quiche pan. You may have enough left over to make one mini pie or quiche.
• Fork the dough.
• Add onions.
• Pour egg mixture.
• Sprinkle with paprika.
• Bake for 40-50 minutes on lowest rack in oven at 350 degrees.

The post Pennsylvania Dutch Onion Pie with Bacon appeared first on Spinach Tiger.

If you’ve never had a savory cheesecake, you’re in for a treat. When I made a savory chive cheesecake years ago and it was big hit, and featured in the Huffington Post a few times because everyone gets all gaga when you use a potato chip crust.

I’m back again, making a caramelized onion cheesecake appetizer, a play off of the onion dip that everyone loves.  I used plenty of  Vidalia onions caramelized to a perfect golden color, driving their sweet flavor profile to its best intensity and waffled potato chips for the potato crust. This is savory, salty  and tiny bit sweet from those luscious Vidalia onions.

How to Make a Caramelized Onion Cheesecake Appetizer – Use Plenty of Onion.

At first I thought one big onion would do the trick, but in making it a second time, I doubled the onions and that gave me the taste I was looking for. Once the cheesecake is cooled, top with sour cream. Don’t scrimp.  You can serve this one cold or at room temperature with water or pita crackers. Right before serving, sprinkle with more crushed potato chips.

The Vidalia Onion is Special

In case you didn’t know this,  the Vidalia onion is special. It’s the sweetest onion in the world, and was grown quite by accident in Vidalia, Georgia. It has a short season between April and September, so be sure to go to your local grocer and gather them up. In my last recipe, I made sweet corn and caramelized risotto that made everyone here swoon, and before that an amazing summer fruit pizza using Vidalia onions. You might also want to try this hamburger steak recipe with Vidalia onions. So good.

So tell me, do you cook with Vidalia onions? I’d love to hear what you do.

Salmon Cheesecake Appetizer with Video

Print

Caramelized Onion Cheesecake Appetizer

Savory Caramelized Onion Cheesecake made with Vidalia Onions and a potato chip crust.

Course Appetizer

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Ingredients

• 1 large Vidalia onions sliced
• 1 tablespoon oil
• 1 8 ounce bag waffle potato chips
• 2 tablespoon butter
• 8 ounces full-fat cream cheese
• 1/4 cup sour cream plus 2 tablespoons for sour cream topping
• 1/4 teaspoon garlic powder
• pinch teaspoon cayenne pepper
• 1/8 teaspoon black pepper white pepper if you have it
• 1/4 teaspoon salt
• 1 egg
• parsley for garnish

Instructions

• Slice onions thinly
• Heat 1 tablespoon oil in pan on medium low heat. Sauté onions until caramelized but not browned. Turn frequently. This takes 30-35 minutes.
• Preheat oven to 475 F. degrees.
• Using a rolling pin or a food processor, crush chips into large crumbs. Reserve enough chips to sprinkle on top as a garnish and set those aside.
• Add 2 tablespoons of melted butter to remainder potato chips. Crush and press into pans. Bake for five minutes. Set Aside.
• Whip cream cheese in food processor. Once smooth, add in 1/3 cups sour cream, flour, onions, garlic powder, cayenne, salt, pepper.
• Add eggs one at a time.
• Pour into pans.
• Preheat oven to 350. Reduce to 325 and bake at 325 for 20-25 minutes. Cheesecake should be a little jiggly.
• Once completely cooled, top with sour cream and garnish with crushed potato chips and parsley.
• You can choose to serve warm with crackers or bread toasts.
• If refrigerated, bring to room temperature before serving.
• If refrigerating, don’t put chips on until right before serving.

Notes

I used two six inch spring form pans. You could also make one cheesecake in a 10 inch pan. Adjust baking times to 10 minutes at 475 and then 20 minutes at 250.

The post Caramelized Onion Cheesecake Appetizer appeared first on Spinach Tiger.

One of the ways I’m inspired in the kitchen is to focus on one ingredient. I’ve done that often here which is why you’ll find multiple recipes on caulifllower, kale, blueberries and biscuits.

This week I’ve been focusing on two of the sweetest summer vegetables. Vidalia onions and sweet corn.

It’s remarkable how much they compliment each other. You might remember my most recent summer pizza which I did for the Vidalia Onion Committee.  I married these with blackberries and peaches. It was a wow!

Caramelized onion risotto with sweet corn may even be more wow!

Two things happen to me when I’m thinking about recipes. I think what could I do that I haven’t done before, and how could I make it approachable enough for you to take a shot at. After all, I want you to make this good food.

While I love my slow food and fancy cooking, truly my approach to food is still to take excellent ingredients and make simple dishes that taste good.

If you’re worried about risotto, this post gives you all my tips for making perfect risotto and worth a read. It will tell you what three mistakes to avoid.

Caramelized onion risotto with sweet corn is one such dish.

You do have to take some time out to caramelize the onions. This will take about 35 minutes, but so worth it. Put a knob of butter in a large frying pan. Slice onion thin, but not too thin. Spread them out, allow them to turn golden before turning. You will turn frequently, and watch them caramelize resulting in an amazing depth of flavor and sweetness.

You do have to take some time out to stir your risotto, but still, this is an easy dish that served as a lunch for us and side for a dinner.

I was surprised how many rave reviews I got from my husband who normally does not care for risotto. He says this is one of those dishes you find in a restaurant and go back for the next week.

Can we please connect? I’d love to see you on instagram.

More Vidalia Onion Recipes

Caramelized Vidalia Onion Savory Cheesecake

Pennsylvania Dutch Caramelized Onion Quiche

Print

Caramelized Onion Risotto with Sweet Corn

Author Angela Roberts

Ingredients

• 3 tablespoon unsalted butter
• 2 large vidalia onions thinly sliced
• 2 tablespoons dry white wine or 1 teaspoon white balsamic vinegar
• 1 cup of arborio rice
• corn from two ears
• 2 to 2 1/2 cups chicken broth
• 1/4 cup parmigiana reggiano cheese or pecorino romano grated fresh
• salt

Instructions

• Heat chicken broth in separate pot. Once hot, turn to simmer.
• Melt butter and In a 10 inch stainless steel frying pan or an enameled cast iron small dutch oven. Add olive oil.
• Add chopped onion and cook on low until caramelized.
• Add in dry arborio rice and toast for four minutes, stirring.
• Have a lid ready to immediately cover when you put the first ladle of broth.
• Add 1/2 cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
• Add corn.
• Stir until the broth is nearly all absorbed in the rice.
• Add another 1/2 cup broth and repeat until there is only 1/2 cup broth left to add.
• Add in cider vinegar. Continue to stir.
• Add in broth 1/4 cup at a time at the end, so as to not overcook the rice.
• At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you're sure the rice is not done, add a small amount of water, (tablespoon or so).
• Remove from stove, Stir in grated cheese. Season with salt and pepper.
• Serve immediately. Garnish with chopped parsley.
• This will serve 2 big servings.

How to Make Perfect Risotto

Melted Tuscan Kale Risotto

Sweet Potato Risotto

The post Caramelized Onion Risotto with Sweet Corn appeared first on Spinach Tiger.

This is a sponsored post and giveaway in partnership with Vidalia onions. All opinions and recipes are my own.

How exciting is this Vidalia Onion Summer Fruit Pizza?  Very, especially because,  thanks to the Vidalia Onion Committee, we are sponsoring a $1,000 gift card giveaway. Just imagine how handy this will come in for early holiday shopping.

Earlier this summer, I was invited to a lovely dinner at this much loved East Nashville restaurant, sponsored by the Turkey Foundation and the Vidalia Onion Committee. Chef Hal Holden-Bache prepared a gourmet meal centered around these Vidalia onions and turkey. We started with a camembert onion soup that was a dream combination and ended with a Vidalia onion ice cream sandwich that left us astonished. There wasn’t a bite left on any plate.

The History of the Vidalia Onion is Intriguing

The Vidalia onion gets it name from Vidalia, Georgia, where the onions got their surprising start. Only a limited number of counties  in Georgia can produce these sweet onions, which were grown “sweet” by accident.

When developing my recipe, there were so many ideas swimming in my head for how to make onions the star of the show. This Vidalia onion summer fruit pizza is just one of several dishes I will be featuring in the coming days, so be sure to come back to visit for Vidalia onion risotto and Vidalia Onion Savory Cheesecake. I decided to make the summer fruit pizza the highlight of this group of recipes because of the summer fruits complementing the sweetness of  Vidalia onions. Add to this a layering of salty prosciutto and sweet corn, and you have the best of the summer in one bite.

The blackberries, honey and basil garnish the pizza AFTER the summer fruit pizza comes out of the oven. The berries give the bite that extra juice and texture, meld perfectly with onions and compliment the corn and peaches. It’s a fantastic bite.

Make sure to not over top the toppings. Proscuitto is salty, so place small amounts here and there. The fresh corn adds texture and another layer of sweetness. The Vidalia onions are thinly sliced and added as the last ingredient (with a smattering of olive oil) before hitting the oven.

Make sure you put the blackberries on the pizza after it comes out of the oven and then drizzle honey.

Please come back this week to get more Vidalia onion recipes. Think risotto and savory cheesecake. The Vidalia Onion Website  has lots of great recipes.

a Rafflecopter giveaway


Print

Vidalia Onion Summer Fruit Pizza

How to make a summer fruit pizza sizzle with vidalia onions and proscuitto, sweet corn, peaches blackberries and drizzle of honey.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 16- ounce pizza dough store bought or recipe here
• 6 slices prosciuitto thinly sliced
• 2 ears fresh corn
• 8 ounces fresh mozzarella cheese see note
• 1 large peach
• 1 -2 Vidalia onions thinly sliced
• 1 teaspoon olive oil
• 16 large blackberries
• 6 leaves fresh basil for garnish
• 1 tablespoon honey for drizzle

Instructions

• Preheat oven to 450 degrees (500 degrees if your oven goes that high)
• If using a store bought pizza dough, bring to room temperature for at least one hour. If the dough seems to resistant to stretching, allow to warm up even more.
• Slice peaches, leaving skin on.
• Cut corn off of the cob.
• Slice Vidalia onions thinly.
• See notes on bakeware for pizza. Divide your dough accordingly, depending on size of pizza.
• Stretch out as much as possible to get a very thin crust. If you make holes in pizza, just push dough together. Holes will fill as pizza is baking.
• When assembling ingredients, place them sporadically.
• Put prosciutto on bottom, followed by corn, peaches, cheese, onions and drizzle of olive oil. Do not put blackberries or honey until the pizza comes out of the oven.
• Bake in very hot oven 450 - 500 degrees for 10-15 minutes, checking at 8 minutes.
• Slice basil chiffonuad style, but not until you are ready to apply.
• Stack basil leaves, roll, and slice perpendicular to the roll.

Notes

You can use cast iron griddle, frying pan, pizza stone or baking sheet pan for pizza. If using sheet pan, make one large pizza. It will not reach sides completely. That's okay. If using stones, this will make two medium sized pizza or three small individual pizzas.

Mozzarella Cheese - if using fresh, make sure you get all the moisture out, especially if packed in water. You can crumble into bite sized pieces with your hands and place on paper towels.

More Pizza Recipes from Spinach Tiger

Let’s Connect on Instagram

Vidalia Onion Sweet Corn Risotto 

The post Vidalia Onion Summer Fruit Pizza appeared first on Spinach Tiger.

Have a wonderful New Year’s Eve. Eat a favorite food. Enjoy a cocktail. Kiss a loved one. If you’re looking for an easy party finger food, look no further. Make savory cheesecake bites, flavored with green onion and encrusted with potato chips.

This is a twist on my former recipe for Savory Cheesecake crusted in potato chips.  I’ve received lots of emails about it telling me how good it was, and it’s soon going to be in my top ten posts of all time, so I feel good encouraging you to make them.

Bite Sized Savory Cheesecake Bites are perfect to take a to a Party.

These are  bite size, made in a mini muffin tin, which is so perfect to take to a party.  No mess, no crackers needed. Guests can just pop them in their mouth.  I think people more and more appreciate bite sized finger foods.  So much easier to eat, and each bite remains appealing to the eye.

In addition to taking the savory cheesecake bites, I’ll be bringing these mini meatballs in a pastry shell with a savory blueberry compote and the world’s best flourless chocolate cake, made famous at the Zuni Cafe.

We are going to end the year with small bites of delicious food, and a few bottles of wine, knowing we can walk home. I hope you plan to stay safe, call a cab, have a designated driver, and watch out for the other guy.

I’ve picked a few of my favorite bites for tomorrow night. Tell me, what was your best bite of the year? Did you make it, or have it somewhere?

If you want to see a VIDEO making another of my savory cheesecakes, (smoked salmon)  click here.

A new savory cheesecake made with Caramelized Vidalia Onions is found here.

Print

Bite Size Savory Cheesecake

A twist on a cheesecake. These are bite sized, crusted with potato chips, and flavored with spring onions.

Course Appetiser

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Ingredients

• Mini muffin tin makes about 30
• 8 ounces ruffled potato chips
• 4 tablespoons butter
• 1 pound cream cheese
• 4 eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon sea salt
• 1 teaspoon white pepper
• 2 tablespoons flour
• 1/3 cup sour cream plus more for garnish
• 6 spring onions sliced, sauteed in a little butter just until softened, not browned.
• 2 spring onion chopped finely for garnish. Use as little or as much as you like.

Instructions

• Crush potato chips and mix with melted butter. You can use food processor or use a plastic bag.
• Put one tablespoon of potato chip mixture in each individual muffin tin. Using a shot glass, press down until the potato chip mixture is on sides, making sure you have some on bottom.
• Bake at 400 for 4 minutes. Cool.
• Using beater, mix cream cheese until very smooth. add eggs one at a time. Add in cayenne, garlic powder, salt, pepper, sour cream and flour. Mix thoroughly.
• Add in green onion.
• Add in cream cheese mixture to potato chip mixture. Bake at 400 for 4 minutes.
• Turn heat to 250. Bake 6-8 minutes more.Turn off oven. Open oven and allow to bites to cool for 10 minutes. If the cheesecake bites crack, don't worry. You can top with sour cream.
• Cool. Optionally top with sour cream and chopped spring onion. You can also sprinkle some potato chip crumbs if you desire.
• Refrigerate until ready to serve. Take out 10 minutes before serving. Recipe makes about 30.

The post Savory Cheesecake Recipe Bites, Perfect for the Party appeared first on Spinach Tiger.