Carmelized Crock Pot Onions

• 1 pound Onions
• 2 Tablespoons Butter

The measurements for the ingredients are per part. For a 6-quart crock pot, I used 6 pounds of onions and 2 sticks of butter. Next time, I’ll use my 18-quart roaster, and hopefully 18 pounds of onions and 6 (!) sticks of butter.

Use any onion you like. Yellow onions are usually cheapest. They will be very sweet when they are done, so only use sweet onions if you *really* like the sweetness.

Slice onions 1/2-inch thick. Pile them into the crock pot and fill it as much as you can. Top with pats of butter. Turn crock pot on low. Stir after a few hours, and leave overnight.

These can be put into containers to refrigerate, or they can be canned.

To can: sterilize jars and lids. Fill with onions, and replace lids. Process.

The possible uses are endless.

Onion Jam

• 3 cups Red Onion
• 1-½ cup Apple Juice
• ½ cups Red Wine Vinegar
• 1-½ teaspoon Fresh Sage
• ½ teaspoons Black Pepper
• 4 cups White Sugar
• ¾ cups Light Brown Sugar
• 1 box Powdered Pectin

Peel and dice onions.

Add apple juice, vinegar, sage (chopped) and pepper. Mix thoroughly.

Measure sugars in separate bowl, set aside.

Stir pectin into onion mixture in saucepan. Bring to a full rolling boil, stirring constantly.

Stir in sugars. Bring to full rolling boil and boil 5 minutes, stirring constantly.

Remove from heat, skim off foam and ladle into hot jars. Process in boiling water bath 10 minutes.

Onion Ring Batter

1 c. cornstarch
1 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 egg
1 c. cold water
2 tbsp. oil

Beat together all ingredients. Dip sliced onion rings in batter. Deep fry.

Baked Onion Dip

1 cup chopped onion
1 cup shredded Cheddar cheese (white or orange)
1 cup mayonnaise

Combine all 3 ingredients in a bowl, mixing well. Place in an ovenproof casserole dish and bake at 350°F for 30 minutes.

Serve warm with crackers, Doritos, chips, etc. Recipe may be doubled. Variations: Add 1 or more of the following:

1 tablespoon onion soup mix
2 cloves finely minced garlic
1-2 finely minced chipotle or jalapeno peppers
pinch of cayenne pepper (to taste)

Chicken with Peppers and Onions

1 pound chicken strips or breasts cut lengthwise into strips
2 bell peppers, yellow, red or green, sliced
1 small onion, sliced
1 clove garlic
salt and pepper to taste
1/2 cup oil - divided
rice

Cook rice according to directions.

Heat 1/4 cup oil until hot, and brown sliced onions and sliced garlic into oil. Add chicken strips and cook until done, about 10 minutes. Add bell peppers and cook just until heated through.

Serve chicken over rice.

Serves 2 - 4

Spicy Pork/Chicken Mexican Quesadillas

1/2 lb lean ground pork/chicken
1/4 cup diced onion
1 minced garlic clove
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 cup chopped fresh cilantro
1/4 cup grated cheddar cheese
4 flour tortillas
1/2 minced jalapeno chili
1/2 cup salsa

Cook the meat, onion, mushrooms and garlic until browned in a nonstick skillet over a medium high heat. Drain off any drippings and place the mixture in a bowl. Stir the oregano, cumin, cilantro and jalapeno into the meat mixture. Wipe out the skillet with a paper towel and heat over a med. high heat.

Place one tortilla in the skillet and top with half the pork mixture. Sprinkle 2 Tbsp of cheese over the pork mixture and top with another tortilla. Cook on one side until browned, pressing down with a spatula or your hand. This will take 2 or 3 minutes. Turn it over to brown the other side.

Remove to a cutting board and cut into 8 wedges with a pizza cutter. Repeat the process, serve with salsa.

Mexican Shrimp Quesadillas

1/2 cup cooked shrimp, coarsely chopped
4 flour tortillas
1 cup cheddar cheese
1 Tbsp finely chopped cilantro or parsley
1/4 cup green onion tops, thinly sliced

Sprinkle half of each tortilla with cheese, onions, shrimp and cilantro or parsley.

Fold the tortillas in half and cook them in a lightly greased skillet over a medium heat until they are golden brown all over.

Cut each tortilla into 4 wedges to serve.

Salsa Recipe with Avocado

8 cherry tomatoes
2 avocados, with stones removed
1 red onion
2 tsp. hot sauce
3/4 cup cilantro, leaves only
2 tsp lemon juice
1/4 cup minced bell pepper
1 tsp salt

Chop the tomatoes, avocados, and onion by hand and then add the remaining ingredients, stirring well. Chill for 3 hours of more.

Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
green pepper, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 Tbsp lime juice
salt to taste

Combine all the ingredients, cover and refrigerate for an hour.

Black Bean and Corn Salsa with Lime

1 bag frozen corn kernels, thawed and rinsed
2 cans black beans, rinsed
1/2 tsp salt
3/4 tsp cumin
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Juice of 1 1/2 limes
1/2 red onion, finely chopped
1 bunch cilantro, finely chopped
1 red bell pepper, finely chopped
1 sprig fresh basil for garnish

Mis everything together well in a large bowl, pour it into a serving dish and decorate with the fresh basil. Serve with nachos or chips for dipping.

Chicken Tortilla Soup

1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes

Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.

Preheat the oven to 350 degrees F.

Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.

Easy Chicken Fajitas

3 skinned, boned chicken breasts, sliced into strips
1 onion
1 green or red bell pepper, sliced into strips
envelope of fajita seasoning
6 flour tortillas
6 slices cheddar cheese
1 small pot sour cream
hot sauce
salsa

Remove the tortillas from the pack and wrap them in tinfoil. Wrap them tightly and don't add water. Place in a 350 degree F oven to warm for 15 minutes. Heat some cooking oil in a skillet and cook the chicken for about 7 minutes until it is half done. Add the bell peppers and onions and cook until tender. Place the chicken mixture into the center of each tortilla, add sour cream, sliced cheese and a dash of hot sauce, roll up and serve with salsa on the side.

Mexican Fiesta Casserole

Mexican Fiesta Casserole

1 pound lean ground beef/chicken
salt and black pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup salad dressing/mayonnaise
2 Tbsp onion, minced
2 cups baking mix
1/2 cup water
3 medium tomatoes, sliced thinly
1/2 cup green bell pepper, chopped
1 can ripe olives, drained and sliced

Preheat oven to 375 degrees and grease a 9"x13" baking dish. In a large skillet, over medium high heat, brown beef (or cook chicken). Drain excess fat and season to taste with pepper and salt. Mix together sour cream, cheese, onion, and mayonnaise in a small bowl, and then set aside.

Stir baking mix and water together to worm a soft dough. Place into baking dish about a half inch up the sides, using floured fingers.

Layer meat, tomato, green pepper, and olives over dough. Spoon sour cream and cheese mixture onto top of casserole, then bake until dough is light brown - about half an hour. Allow to rest for five minutes, then cut into squares and serve.

Mexican Ceviche

1/2 lb. tuna, in 1/2 inch cubes
1/2 lb shrimp, peeled and cleaned
1/2 green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 Tbsp chopped cilantro
2 Tbsp white vinegar
1 onion, finely chopped
1 dash tabasco sauce
1 cup fresh tomato, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 jalapeno peppers, chopped
parsley or coriander to garnish

Marinate the tuna in the lime juice overnight in the refrigerator, stirring every now and then. Pour off the lime juice, leaving a small bit to keep the fish moist. Steam or boil the shrimp until pink and add 2/3 of it to the tuna. Add the rest of the ingredients, stir well, and chilled. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley.

New Potatoes and Peas with Cream Sauce

• 1 1/2 to 2 pounds small new potatoes
• 1 to 1 1/2 c. fresh new peas or frozen
• 8 ounces small white onions, fresh peeled or frozen
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons. all purpose flour
• 1 cup milk or half-and-half

Scrub potatoes and cut in half if a little large. Peel the onions, if not using frozen. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil. Reduce heat to medium low and continue cooking for 10 to 12 minutes.

Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.
Serves 4.

Mexican Casserole with Rice and Tomatoes

Mexican Beef (Chicken) Casserole with Rice and Tomatoes

1/2 onion, chopped
1 can evaporated milk
1 can cheese soup
1 can cream of chicken soup
3 1/2 ounces diced green chili peppers
1 lb ground beef (chicken)
6 tortillas, each torn in 6 pieces
Handful of corn chips
Handful of cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
oil for greasing

Preheat the oven to 350 F. Cook the chili peppers, onions and beef in a large pan until the beef is browned. Drain the excess fat. Add the soups and evaporated milk and bring to the boil. Grease an 11 x 13 inch casserole dish with cooking oil and layer the ingredients, so you will have a layer of tortillas, cheese, corn chips and beef. Repeat these layers, ending with beef and finish with a sprinkling of cheese. Bake this Mexican casserole recipe for 30 minutes; making sure the cheese on top does not burn.

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Mango Salsa

1 mango, peeled and diced
1 red pepper, roasted, peeled and diced
1 Tbsp. olive oil
1/4 cup fresh cilantro, chopped
1/2 orange, peeled and diced
1 canned pineapple ring, chopped
juice of 1 lime
1/4 cup green onions, chopped
salt and black pepper, to taste

Combine all ingredients well, adjusting the seasoning to taste.