Tag: onion powder

Mushroom Chowder

The only problem in buying those Costco mushrooms is what do you do with all of those? This recipe will give you reason to use at least a half pound or more!

It may seem like a lot of ingredients, but the flavour is incredible as a result of all of the spices. I did not make this VEGAN! I did use cream cheese in place of the cashew cream. That choice is yours to make…

There is a fair amount of prepping, but mainly due to the spices,cleaning the mushrooms, etc.

Mushroom Chowder

Ingredients

  • 1 tablespoon oil or vegan butter
  • 3 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces baby Bella mushrooms quartered
  • 2 bay leaves
  • 1/2 teaspoon thyme or 1 spring fresh thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 3 cups broth or water
  • 1/4 – 1/2 teaspoon salt depending on the saltiness of your broth
  • 1 1/2 cups cubed potatoes, small cubed (FYI I skipped the potatoes as I wanted to use croutons as a garnish as shown in the photo)
  • 1 teaspoon vegan Worcestershire sauce
  • 3/4 cup cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non-dairy cream or you can also use 1/3 cup vegan cream cheese
  • green onion for garnish
  • OPTIONAL Old Bay Seasoning for a seafood taste

1. Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins

2. Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins

3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds

4. Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.

5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.

6. If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onion.

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Easy Chicken Enchiladas

I actually made this recipe several weeks ago, and although it tasted great, I was not all that happy with how it turned-out. Freezing the second half of the recipe turned out to really enhance it! It did not hurt to add more sauce to it the second time around! Go ahead and add the beans if you like them. My spouse does not, so I omitted them from the recipe. Rather than make a separate sauce, I opted for PACE Salsa MEDIUM. It simplified the recipe for me.

The photo below shows the second casserole, previously frozen, thawed and rebaked with generous dollops of sour cream when served! It certainly does not look great BUT the taste was awesome!

Easy Chicken Enchiladas

Ingredients

  • 2 tablespoons vegetable oil
  • 3 boneless skinless chicken breasts cut into small bite sized pieces
  • 1/2 red onion diced
  • 4 ounce can of green chiles
  • 1 pack taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon onion powder
  • 1 1/2 cups red enchilada sauce OR 1 jar of PACE Medium Salsa
  • 8 large Mexican flour tortillas
  • 15-ounce refried beans OPTIONAL
  • 16 ounces shredded cheese sharp cheddar, Monterey jack, pepper jack.
  • diced onion, cilantro, sour cream for toppings.

Instructions

Preheat the oven to 350 degrees then add two tablespoons of oil to a large skillet and heat over medium high heat.  Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside. 

Add in the taco seasoning, spices, diced onion, 1/2 a cup of Pace salsa and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat. 

Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9×13 baking pan. Add a small amount of sauce at the bottom of the pan and spread out evenly.

To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans (OPTIONAL) down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with more sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.

Macaroni and Cheese

No luncheon meats in the house and the cleaning lady is here today. What to give her for lunch? Penne. Large bag of Kirkland cheese blend. Whipping cream. Onion powder. Parmesan. Panko. Milk. Macaroni and cheese!!!

If you do not have gruyere experiment with another shredded cheese…

Macaroni and Cheese

Ingredients

  • 16 ounces pasta, I had penne
  • 1½ cups panko breadcrumbs
  • 4 tablespoons butter melted or olive oil or canola oil
  • ½ cup parmesan grated
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • ⅓ cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups cheddar cheese shredded
  • 2 cups gruyere shredded O or whatever shredded cheese you have on hand
  • 1½ teaspoons onion powder
  • ¼ teaspoon paprika
  • salt and pepper to taste

Instructions

1. Preheat oven to 350°F. Grease 9×12 casserole dish.

2. Bring a large pot of salted water to a boil. Add pasta. Prepare noodles al dente. Drain, drizzle with oil to prevent sticking and set aside.

3. In a small bowl, combine panko, butter or oil and parmesan. Set aside.

4. Melt butter in large saucepan or Dutch oven over medium heat. Add garlic and sauté 1 minute.

5. Whisk in flour. Whisk continuously until golden, about 1 minute.

6. Gradually whisk in milk and heavy cream until smooth. Whisk about 5 minutes.

7. Add onion powder, paprika and pepper.

8. Remove from heat. Gradually whisk in cheeses until smooth.

9. Fold in pasta. Stir until well combined. Transfer to casserole dish or bake in Dutch oven.

10. Spread panko mixture evenly over the top.

11. Bake approximately 30 minutes or until bubbly and golden brown.

Baked Chicken Drumsticks

In consideration of buying an air fryer, we had purchased some chicken drumsticks quite a while back. Discovering that there were still 5 in the freezer, I began a Pinterest search. Thankfully there were quite a few recipes for doing them in a regular oven. (We eventually talked ourselves out of the air fryer (too much electricity here in Mexico). I can happily say that both of us thought these were far superior to the AF recipe! AND, so very easy to prep, too.

Baked Chicken Drumsticks

Ingredients

  • 2 pounds chicken drumsticks (I used 5 but six would have been better than sharing the 5th one)
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.

2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.

3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.

4. Serve immediately.

Oven Baked Dry Rub Ribs

Time certainly brings out the essence of these ribs, even if you do not follow up with the BBQ sauce. I actually prefer them without the sauce, but that is a personal choice. If you follow the recipe to a T, you cannot go wrong one way or the other. FYI…they were so tasty we ate them all before I remembered a photo. Serve with a great coleslaw…

Oven Baked Dry Rub Ribs

For the dry rub

  • 1/2 a cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder

Instructions

Take your ribs and trim off any excess fat, then place them in a baking dish or you could use the disposable foil baking dish.

Preheat your oven to 130°C/266°F

Take your rub mixture and rub it on the pork ribs one by one ensuring that you coat every piece of meat.

Once you have finished rubbing each and every rib, place them in your baking tray and cover it up with aluminium foil and place it into the oven.

OPTIONAL After 2 and 1/2 hours, remove them from the oven, apply your fav BBQ sauce. Coat each rib with the sauce using a spoon or brush then put them back in the oven but this time don’t cover them.

Let them continue cooking for the last 30 minutes brushing them frequently with the sauce.

Southwest Chicken and Pasta Casserole

Another round of what to do with leftover rotisserie chicken…LOL. Just cannot resist a freshly cooked rotisserie chicken, but it usually lasts for three meals with only two of us. Came across this one, as usual, on Pinterest. It was a great marriage of southwest flavours! The recipe made enough to reheat the second day.

Great way to use up those little bits of dried pasta. If you look carefully, you will see shells and penne.

Southwest Chicken and Pasta Casserole

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa ( I love Pace Picante Sauce for this recipe)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.

2. Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt.

3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.

4. Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.

5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions,, sour cream and more Pace Picante Sauce..

Roasted Frozen Broccoli Florets

How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).

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Roasted Frozen Broccoli

Ingredients

  • 10 oz bag of frozen broccoli florets
  • olive oil spray
  • salt
  • pepper
  • garlic powder
  • onion powder

Instructions

Line a baking sheet with parchment paper.

Arrange frozen broccoli florets in a single layer on the parchment paper

Spray the frozen broccoli with olive oil spray to coat

Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)

Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking

Remove from oven and sprinkle on parmesan cheese.

Serve immediately.

Fried Cabbage with Bacon, Onions and Garlic

Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.

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Fried Cabbage with Bacon, Onions and Garlic

Serves 4

  • 6 rashers of streaky bacon
  • 1 large brown onion, peeled and diced
  • 2 fat cloves of garlic, peeled and minced
  • 1 medium head of white cabbage, trimmed, cored and sliced
  • 1 medium carrot, peeled and chopped
  • The following to taste:
  • salt, black pepper, onion and garlic powder, paprika
  • a knob of butter (optional)
  • dill weed (to taste)

Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.

Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.) 

Cook, stirring to soften. when it begins to caramelize somewhat add the garlic.  Cook and stir until fragrant. Add the diced carrot.

 Add the cabbage.  Cook, tossing and stirring, until the cabbage begins to soften.  Season to taste with the seasonings. 

Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles.  Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.

Honey Dijon Pork Roast

Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...

Honey Dijon Pork Loin Roast

Servings 8 serves

Instructions

  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
  10. Brush remaining honey mixture over the pork loin.
  11. Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F

 

Grilled Salmon with Avocado Salsa

The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.

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Grilled Salmon with Avocado Salsa
Ingredients
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper

Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt

Instructions
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/