Archive for the ‘Appetizers’ Category

Blood Orange Salad

June 1, 2017

This season you can find Blood Oranges in the grocery stores, and if you have ever wondered what to do with them (besides juice them and turn them into sangria or buy some of the packaged fizzy blood orange drinks and also turn them into sangria) this salad will help you out. They are segmented for the salad and used in the dressing, and their unique flavor just permeates this salad. But even if they weren’t in season I would still be craving them since I can’t seem to get enough fruit, especially citrus. (I may have eaten 2 of these salads in a row and then ate a grapefruit.)

They taste like sweet oranges, and have a gorgeous jewel color:

I love the combination of citrus fruit, goat cheese, (or blue or feta) crunchy nuts and vinegary dressing. So think …

Creamy Stuffed Portabella Mushrooms

March 8, 2017


CREAMY STUFFED PORTABELLA MUSHROOMS

This poor food blog is so neglected you may be wondering, does she even care about us anymore? Does she even care about food?

The answer is yes, and yes. But if you haven’t heard yet, I’ve been distracted by a certain book release next month and some other news that I will share soon! We also went north for New Hampshire’s February break to go skiing and I forgot my laptop. Turns out the break was really needed – I’ve been glued to it and it was nice to take a real break, and to connect with family and friends in the flesh after we’ve been hibernating all winter.

Since the last time we’ve chatted, Lent snuck up on us, as it always does (except for the Mardi Gras part, which totally gets our attention because hello, party). The one thing I do every Lent that I usually stick with 100% is giving up …

Holiday Cheese Ball {3 Ways}

November 22, 2016

We’re going retro on this post and I love it.

The Holiday Cheeseball is a classic, like bacon and dates, shrimp and cocktail sauce, chicken on a stick with peanut satay. They all say “grab a rum and coke and take a deep breath”. They’re not new ways to wow people but rather old favorites that invite everyone to put their hair down and relax, like piano ballads or cult movies. They’re feel good and you have fun with them.

They’re also really easy. I’m convinced these were invented because someone was scrambling to make something for a holiday party and looked in their fridge. The ingredients are what we pretty much have in our bare bones state + still thriving herb pot.

The combo my mom made most frequently growing up involves a stick of butter, a package of cream …

Swiss Pumpkin

October 20, 2016

Now that the leaves are starting to look like the color of pumpkins, I am so excited to share this recipe that I actually guest posted on the Ella Claire Blog last year. It is so so good.

I found this recipe in Ruth Reichl’s food memoir Comfort Me with Apples (a sequel to Tender at the Bone). I am a big fan of food memoirs at the moment since I am writing one of my own about growing up in a big Irish family in Chicago (I am one of eight) and we had a huge passion for food. In Comfort Me with Apples, one of the lasting images I had was how her husband said he wanted a divorce, and all she could do was make Cream of Mushroom soup. I just feel like food does that healing thing. She ended up being the editor for Gourmet Magazine …

BLT Dip

October 7, 2016

I know everyone is doing everything FALL, and I am marinating in this gorgeous time of year too. But Right now we are saying goodbye to one of loveliest parts of summer: fresh garden produce. Specifically tomatoes. And we still have so many!  I have been thinking of ways to really capitalize on the last few weeks of their gorgeous flavor.

I love twists on classics, and I love BLT’s (side note: I just heard George Zakarian recommends slicing your tomatoes, then basting your bacon with the tomato juices before cooking them for BLT. Just thought I would share that genius tip with you all because you’re my favorite.)

I decided to make a dip that could deliver the texture combo of a BLT to your mouth in one bite. We had a get together to go to last week, and a ton …

6 Ingredient Zucchini Tart

August 17, 2016

It’s that time of year again, when gardeners and CSA members ask themselves: what else can I do with zucchini?

If your garden is anything like ours, then you might have blinked and then looked down to see one laying on the ground that is roughly the size of a baseball bat:

^ An offering to grandpa. I love how Andrew looks like he is paying homage with all his might.

I’ve seen a ton of recipes around for zucchini (I’ve added my favorites at the end of this post!), but in true Humble Onion philosophy that simple ingredients make the best food, I wanted to make a light zucchini tart with simple ingredients. So I gathered up these:

My number one way to use up garden veggies is just …