June 20, 2018

Dry Onion Soup Mix

I use this when I'm cooking a roast and for any other time I might want onion soup mix.  Easy to make a batch and just keep up in the cupboard.  I know what's in there and it tastes great!

Dry Onion Soup Mix
1/2 c dried onions
5 T onion powder
2 T dried parsley
2 tsp celery seed
2 tsp tumeric
2 tsp garlic powder
2 tsp salt
1 tsp black pepper

Put in a canning jar, close the lid, and shake like crazy!  Ready to go :)

June 10, 2018

Pickled Red Onion

Kaely brought this recipe down to make when the whole family was here for Sylvia's birthday in April.  My taste buds have changed over the years because I don't think I would have enjoyed this even a few years ago.  But, now I find myself using them on salads, tacos, quesadillas, and even on the sweet potato/smoky pinto bean dip rounds I made for a party recently.  We now just keep them in the fridge for whenever.  I also like to cut them smaller than the original recipe - I still don't like big long strips of onion.

Pickled Red Onions (borrowed from here, posting here so I don't lose)

1 med to lg firm red onion, cut in half and then into strips and then into chunks (or just leave as strips if that's how you roll)
1 clove garlic
3 T white sugar
1.5 T salt
1/2 tsp whole peppercorns
1 c white vinegar

Bring everything but the onions to a boil and stir to dissolve the sugar and salt.  Turn down and add the onion, cooking for a minute or so.  Turn off, remove from heat, and let cool in the pan.  Once cool, store in the fridge in a glass container and enjoy!  The liquid can also be used on salads or in the Smoky Pinto Bean Dip I posted on here. 

Smoky Pinto Bean Dip

I needed a small bites appetizer dish to take to a friends birthday party.  I was also trying to use what we had on hand.  So, I made roasted sweet potato rounds with a dollop of this dip, a small piece of pickled red onion, and a drizzle of our favorite garlic sauce...all with a jaunty cilantro leaf for decor on each round.  Folks said it was pretty tasty.  I would have liked it better if I had made the sweet potato rounds crispy but all in all it was a fun addition to the party...especially since my friend can't eat gluten or eggs and is a vegetarian.

Smoky Pinto Bean Dip (adapted from here)

1 can (15 oz) pinto beans, drained and rinsed
1 T liquid from pickled onions or white or apple cider vinegar
2 T grapeseed/olive oil
2 T water
1 clove garlic
1/2 tsp ground coriandar
1 tsp smoked paprika (less if you don't want a pronounced smoky flavor)
few twists of fresh ground pepper and a few shakes of salt out of the shaker

Dump everything in your high speed blender (or food processor) and process for about 1 min until combined.  Enjoy in whatever way floats your boat!

October 12, 2017


I heard of this from my friend Kim and then found a copy-cat recipe online for White Castle Sliders and came up with something that works great for our family.  As with all of my recipes, it's not an exact science so go with the flow.

2 lbs ground beef, go ahead and use some with some fat
seasoning salt or just salt, or cajun seasoning, whatever you have
cheddar, sliced
dried onions

1. Preheat oven to 400 degrees. 
2. Sprinkle enough dried onion to cover the bottom of a glass 9x13 baking dish.
3. Press the ground beef evenly into the dish over the dried onion.
4. Bake uncovered for 20 minutes.
5. Remove from the oven and carefully pour any excess fat/liquid off.
6. Cover the top with cheese and put back into the oven for a couple minutes until cheese is melted.
7. Enjoy! 
You can cut to whatever size - this works for regular sized hamburgers, small rolls, sliders, etc.  Top with a pickle, tomato, or again whatever you like on your burgers. 

We really like this method because I can make hamburgers for everyone and don't have to stand over the stove.  I can go play with the boys for a bit while this cooks.

August 19, 2017

Turkey Breakfast Sausage Patties

Found a recipe online and adapted to suit our household.

Turkey Breakfast Sausage Patties

2 lbs ground turkey (not super lean, you want a little fat)
2 tsp each - fennel seed, dried thyme, black pepper
1 tsp salt
1 scant tsp garlic powder
1/4 tsp each - chipotle powder, cloves, nutmeg, allspice

I like to put this in my KitchenAid and mix the hell out of it so I don't have to touch the meat.  If that's not an option, get in there with your hands and mix like crazy.  Let set overnight if you planned that far ahead.  Otherwise, let set as long as you can.

Heat oil up in a pan to med-high.  Use an ice cream scoop to measure out a blob and form into a patty in your hand.  Fill the pan (you'll have to do multiple batches likely) but don't have the patties touch each other.  Cook until brown on the first side, turn over and brown on the other side.  I usually have to turn the heat down a bit at this point.  Cook until just done through.

Note: If it's the height of summer and you have too much zucchini laying around add about a cup or so shredded zucchini to the meat when you mix in the spices.

Love Letters to My Sons..