Tag: caramelized onions

Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

by Pam on January 24, 2013

The MRI went well today and I look forward to hearing what is going on with my back and what steps I need to take to heal and be pain free. Since I am not able to cook new recipes right now I decided to re-visit some of my old favorites.  I hope to be back to cooking and photographing new recipes soon!

Originally posted: June 3, 2010:

I love the combination of flavors and textures in this dish… the tomatoes and caramelized onions are sweet while the feta is a bit salty and they taste terrific over chicken. Topping the whole dish off with a bit of balsamic vinegar just completes it perfectly. This healthy and delicious recipe was a big hit with my entire family. This chicken paired nicely with the Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce[1].

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized – about 15-20 minutes. Season with sea salt, to taste

In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!



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Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese




Yield: 2-4

Prep Time: 10 min.

Cook Time: 35 min.

Total Time: 45 min.



Ingredients:

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese

Directions:

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized – about 15-20 minutes. Season with sea salt, to taste

In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce (fortheloveofcooking-recipes.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

by Pam on November 12, 2013

My husband was in the mood for Mexican food so I made these enchiladas for dinner. I made a homemade sauce that turned out to be spicy, flavorful, and really delicious. The pork was tender and the caramelized onions made these enchiladas extra tasty.  I used extra sharp white cheddar so it was cheesy and flavorful without using a ton of cheese. The sauce was a bit too spicy for my kids so they opted for a pork, bean, and cheese quesadilla. My husband and I both really loved these enchiladas. They had a nice kick and they were hearty without being heavy. I loved mine with fresh avocado and sour cream while my husband opted for avocado and extra hot sauce.

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.[1]

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce




Yield: 8 enchiladas



Ingredients:

Enchilada Sauce:

1 tbsp canola oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 1/2 tbsp chile powder
1/2 tbsp adobo chile powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
2 14 oz cans of fire roasted diced tomatoes with green chiles and garlic
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1 tsp honey

Enchiladas:

1 1/2 tbsp canola oil (divided)
1 large onion, sliced
1 Pork tenderloin, cut into bite sized chunks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
8 small flour tortillas
1 14 oz can of chili beans with sauce
Extra sharp white cheddar, shredded
Green onions, diced
Cilantro, chopped
Avocado, diced
Sour cream
Hot sauce

Directions:

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



Recipe and photos by For the Love of Cooking

 

 

References

  1. ^ (click this link for instructions (www.learninghowtocook.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Fourth of July Recipe Round-Up

by Pam on July 2, 2013

Here are some recipes ideas for your Fourth of July festivities.  Happy Fourth of July! 

Caprese Bruschetta[1]

 

Crostini with Gorgonzola or Brie, Caramelized Onions and Pear[2]

 

Bacon and Cream Cheese Stuffed Jalapenos[3]

 

Mediterranean Roasted Potato Salad[4]

 

“Baked” Beans[5]

 

German Roasted Potato Salad[6]

 

Baked Baby Back Pork Ribs[7]

 

Pesto Chicken Sandwich with Caramelized Onions and Havarti[8]

 

Meatball Sliders[9]

 

Barbecue Beef Sandwiches[10]

 

Strawberry Galette with Homemade Vanilla Whipped Cream[11]

 

Yogurt and Granola Parfait with Fresh Fruit and Almonds[12]

 

Berry Parfait with Homemade Vanilla Bean Whipped Cream and Crushed Oreo Cookies[13]

 

Still need more ideas for your Fourth of July party? Click here for more recipes.[14]

 

Posted In Holiday[15]

3 comments »[16]

 

References

  1. ^ Caprese Bruschetta (www.gordon-ramsay-recipe.com)
  2. ^ Crostini with Gorgonzola or Brie, Caramelized Onions and Pear (www.gordon-ramsay-recipe.com)
  3. ^ Bacon and Cream Cheese Stuffed Jalapenos (www.gordon-ramsay-recipe.com)
  4. ^ Mediterranean Roasted Potato Salad (www.gordon-ramsay-recipe.com)
  5. ^ “Baked” Beans (www.gordon-ramsay-recipe.com)
  6. ^ German Roasted Potato Salad (www.gordon-ramsay-recipe.com)
  7. ^ Baked Baby Back Pork Ribs (www.gordon-ramsay-recipe.com)
  8. ^ Pesto Chicken Sandwich with Caramelized Onions and Havarti (www.gordon-ramsay-recipe.com)
  9. ^ Meatball Sliders (www.gordon-ramsay-recipe.com)
  10. ^ Barbecue Beef Sandwiches (www.gordon-ramsay-recipe.com)
  11. ^ Strawberry Galette with Homemade Vanilla Whipped Cream (www.gordon-ramsay-recipe.com)
  12. ^ Yogurt and Granola Parfait with Fresh Fruit and Almonds (www.gordon-ramsay-recipe.com)
  13. ^ Berry Parfait with Homemade Vanilla Bean Whipped Cream and Crushed Oreo Cookies (www.gordon-ramsay-recipe.com)
  14. ^ Click here for more recipes. (www.gordon-ramsay-recipe.com)
  15. ^ View all posts in Holiday (www.gordon-ramsay-recipe.com)
  16. ^ Comment on Fourth of July Recipe Round-Up (www.gordon-ramsay-recipe.com)

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