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

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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.

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

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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

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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.

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


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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.