Delicio Recipe List

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-spice vib... Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size Prep: 15 Mins. Cook Brine: 30 Mins. Refrigerate: Min. of 3 days, or up to 1 month INGREDIENTS: Brine: (*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.) 4 cups water 2 cups white distilled vinegar 1/4 cup pickling spice 3/4 cups white granulated sugar 1/4 cup dark brown sugar Onions: 3 medium red onions, thinly sliced from top to core direction to 1/8" METHOD Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, ...

Have you ever pulled out your onion drawer, bag or basket and found they all have sprouted green tops? Sure! What do you do? If the onion isn't rotten in spots, I go ahead and use/cook it. What if it's a little too far gone for that? I peel the dead pieces away until I get to the last green stalk. Sometimes one onion will yield several sprouts. I did this today. The pieces of onion that I peeled away are going to be caramelized and added to gravy and topped on hamburgers and hot dogs. Nothing goes to waste here! I harvested 7 onion plants from 3 onions. I used empty water bottles cut in half for the taller shoots and one about 2 inches deep for the smaller shoots. Sit the shoots in water. In a few days, the shoots will have roots! This one should have been planted a few days ago, but we got sidetracked. It will be planted today! These are the peelings I got from the "rotten" onions. I cut them up and sauted them for burgers.

Well, this has been a challenging week. My laptop screen got cracked and nobody knows how it happened. OK! I ordered a new laptop and it should be here Wednesday. In the meantime, I am working through the cracks in the screen. I got to show the hubby something and didn't realize the camera was still attached to the USB. Down the camera goes to the floor! Long story short? Camera doesn't work now! My son took the pictures for this post. Not my usual look and angles... thanks for helping Mama out Elliott! I used some of the Vidalia Onions that I got a couple of weeks ago! I cut thick slices and dredged them in flour. I made a tempura batter  (click for the link). Heat the oil to 350 degrees. Dip the floured onion rings in the batter and completely coat. Let them drip off a bit. Drop into hot oil. when brown on the bottom, flip with a couple of wooden skewers and brown the other side. (Like a donuts) Drain on paper towels. Season and serve with your favorite sauce!

You can't go wrong when the recipe involves Bacon!  As I was growing up...beans were beans. You took them out of the can and warmed them up on the stove and just ate them.  When I got married I found that Spike's family cared a little more about flavors.  They fried up some bacon first maybe with a little onion and then added the beans.  Delicious! Here is the easy recipe: Fry four pieces of bacon Add half an onion and saute it Once the bacon is crisp and the onion are transparent, add a can of green beans. I think this will be on the menu for Thanksgiving dinner for sure!