Herb-Roasted Onions

A cook can never have too many side dish options, and this Herb Roasted Onions recipe from the Barefoot Contessa is a total hit.

The hardest part of preparation is not crying while peeling and quartering onions. (I run water in the faucet and look up and take breaks and pray).

I actually whisked together the vinaigrette in the big bowl first, then just placed the onions on top. Ina says to cut the onions first and place in a big bowl, and then whisk the vinaigrette in a small bowl and then pour the vinaigrette over them. But honey, that means more things to wash up. So, I'll keep my way. LOL.

This dish can be made ahead and would go wonderfully with any kind of roast: turkey, chicken, ham, lamb or beef. 

I served the onions with another Barefoot Contessa hit: Herb Roasted Turkey Breast and also my grandmother's amazing string beans.  And of course, mashed potatoes are always a side with any roast in this house. So delish. 

I used leftovers to make a quick pizza the next night. So good.

Here you go:

Herb-Roasted Onions

From "Barefoot At Home"

By Ina Garten

Serves 6

4 red onions

3 yellow onions

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tsp. Dijon mustard

2 tsp. minced garlic (2 cloves)

1 Tbsp. minced fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup good olive oil

1 Tbsp. minced fresh flat leaf parsley

Preheat the oven to 400 degrees Fahrenheit.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.

Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven and drizzle with the reserved dressing. Sprinkle with parsley, season to taste, and serve warm or at room temperature. 

Turkey Talk

 OK. Thanksgiving season is upon us. You're either yaying or wigging out. I'm kind of both. 

I've been hosting Thanksgiving for many years now. So, I'm presenting my tips for a fabulous turkey. I mean, look at this yummy plate! 

You too can make this deliciousness happen!

Be sure to read this well ahead of Thanksgivng. Fresh and frozen large turkeys should be hanging out in your fridge at least five days before the day of eating them so that they defrost properly. Even the fresh turkey I purchase is partially frozen from the store. Yours may be, too! Also, this recipe has a dry brine that needs to be applied two days before roasting. DO NOT RINSE THE BRINE BEFORE ROASTING.

When defrosting the turkey, make sure you put it on a large plate or a baking sheet. They leak as they defrost and it ain't pretty. Also, not appetizing is when you unwrap the turkey from its packaging. You will discover the curious gizzards and innards. You can find ways to prepare these items elsewhere or you can discard them. Whatever you prefer. 

You may find while cleaning the bird that a weird plastic thing is inside of him. This is heat resistant and can stay put when roasting. Trust and believe I researched this A LOT, because no recipes ever mentioned it and when I first made a turkey I asked Jesus and Google for hours what the heck is this thing?!? 

Be sure to dry the bird after rinsing him from the packaging.

I always roast the turkey upside down. I did this the very first time I was in charge of the turkey cooking, unbeknownst to moi that  it was in fact upside down. My aunt pointed out it was upside down and declared it was the best turkey she's ever had. All in attendance agreed it was the best, so I always roast it upside down.

I use Ina Garten's Accidental Turkey recipe from "Barefoot Contessa: Foolproof."

I'm listing the recipe as it appears in the cookbook, which is for a 12-14 pound turkey. But, I never make a turkey smaller than 18 pounds for Thanksgiving, and in fact last year the bird in question weighed in at about 23 lbs. For the larger turkey, I do 45 minutes at 450 degrees as the recipe states. Once the temp is lowered to 325 degrees, I leave the turkey in for an hour and a half to two hours instead of just an hour for the 12-14 pound turkey. 

Likewise, I made a smaller turkey last week at 9 pounds. I still do the 45 minutes at 450 degrees, but then it only needed 45 minutes at the 325 degree mark.

These times will vary based on your oven and also if you use a fresh or frozen turkey and how well defrosted your turkey is.

A meat thermometer is your friend when making a turkey for sure. It should reach 165 degrees when done. You must let the turkey rest covered under aluminum for at least 20-30 minutes, but honestly I let mine rest for a good hour while other sides are roasting and the happy hour is on its way. 

This recipe ALWAYS makes my smoke detectors sound off during the high temperature portion of roasting. Be sure to clean your oven before Thanksgiving, and open windows to let air in.

In addition to onion, lemon and thyme, I also stuff my turkey with fresh parsley and fresh rosemary. With the larger turkey, I also adjust the seasonings and butter accordingly. I use a whole stick for the gigantic bird. I am convinced the brine and the boatloads of butter are key to turkey success.

I will also provide my tips for making gravy after the turkey recipe.

Enjoy!

Accidental Turkey

From "Barefoot Contessa: Foolproof"

Serves 10

Kosher salt

1Tbsp. minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12-14 lb.) turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 Tbsp. (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two to three days before you plan to roast the turkey, combine 3 Tbsp. salt, the rosemary and the lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 Tbsp. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch and drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one to two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. 

Preheat the oven to 450 degrees. Be sure your oven is very clean!

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey lightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

Turkey Gravy

Makes 6 to 8 cups

Pan drippings

3 packs (.87 ounces) McCormick's turkey gravy mix

3 Tbsp. flour

6 to 8 cups turkey broth, chicken broth or water

Place roasting pan with turkey drippings over two burners on medium-low heat. Add flour. Whisk for a minute or two. Add gravy mix packs and broth. Raise heat to medium high. Whisk for 5 to 10 minutes until gravy is your desired consistency. Place a strainer over a clean medium sauce pan. Gently pour the gravy through the strainer for a smooth gravy. Cover and keep warm over low heat until ready to serve. 

Chicken Tenders Done Right

 These are officially my go-to for chicken tenders effective immediately. Parmesan Chicken Sticks are superb. They are crispy and juicy and well absolutely perfect. Thanks, Barefoot Contessa.

Her recipe calls for placing the chicken on a stick, but I omit that step. I also place my cooked chicken on a dish with paper towels to soak up excess butter/oil. I use Cento seasoned bread crumbs.

As always, when making cutlets of any kind work in batches and DO NOT overcrowd the pan. 

Serve with marinara, ketchup, mustard, wing sauce, ranch. Whatever your heart desires.

I'm definitely making this for our upcoming Halloween festivities.

Yay!

Here's the recipe:

Parmesan Chicken Sticks

Makes 14-16 sticks

From "Barefoot Contessa: Family Style"

By Ina Garten

1 1/2 lbs. skinless boneless chicken breasts (3-4)

1 cup all purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

Unsalted butter

Good olive oil

Bamboo skewers (6 to 10 inches long) or ice cream sticks

Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.

Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes each side until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Please note: The Jersey Girl does not serve the chicken on a stick. 

Roasted Veg Pasta Salad

I'm always looking for new ways to rock out a pasta salad. As the weather warms up, I feel like a little pasta and veg is the perfect side to your grilled faves. 

Plus, it's an easy dish to make ahead so that you can enjoy that sweet sunshine.

This is a take on a Barefoot Contessa recipe called Orzo with Roasted Vegetables. I followed it pretty closely, but I used zucchini instead of eggplant because that's what I had on me. I sprinkled the veggies with 1/2 tsp. garlic powder in place of chopped garlic because I was worried the fresh garlic would burn. I also omitted the pine nuts, since I have the food allergies to those little rascals.

This tastes really nice at room temperature. Roasting the veggies makes the kitchen smell magnificent. Just saying. Making it a bit ahead allows the flavors to all marry well, in my opinion.

I served this lovely dish with turkey burgers. For that recipe, click here.

Orzo with Roasted Vegetables

Serves 6

From "Barefoot Contessa Parties!"

By Ina Garten

1 small eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inched diced

2 garlic cloves, minced

1/3 cup good olive oil

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 pound orzo

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

1/4 pignolis, toasted

3/4 pound good feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees Fahrenheit. Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta and basil. Check the seasonings and serve at room temperature.

Please note: The Jersey Girl used 1 zucchini, unpeeled in lieu of the eggplant and 1/2 tsp. garlic powder in lieu of the fresh garlic. She also omitted the pignoli nuts due to a food allergy.

Spinach in Puff Pastry

I usually think of Spinach Pie in the Greek style, but this version from "Barefoot in Paris" is French and fabulous. I totally love it. And so did my son. Yay!

I omitted the pine nuts due to my stupid food allergy. Gruyere and Parmesan are the two cheeses used in the pie. Frozen spinach and frozen puff pastry make it easy to have the ingredients on hand at any given time.

This dish is packed with flavor, and the leftovers heat up nicely - if you have any! (I always have leftovers with my little fam of three.)

This is awesome for a meatless dinner, or a fancy lunch.

Spinach in Puff Pastry

Serves 6

From "Barefoot in Paris"

By Ina Garten

4 Tbsp. (1/2 stick) unsalted butter

2 cups chopped onion (2 onions)

1 Tbsp. chopped garlic, (3 cloves)

2 (10-ounce) boxes frozen chopped spinach, defrosted

1/3 cup chopped scallions, white and green parts (2 scallions)

1 cup grated Gruyere cheese

3/4 cup Parmesan cheese

4 extra-large eggs, lightly beaten

1 Tbsp. dry bread crumbs, plain or seasoned

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg

1/4 cup toasted pignoli (pine) nuts

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator

1 extra large egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 375 degrees Fahrenheit.

Heat then butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it is an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot. 

Cheese Straws: Totally Worth It

Frozen puff pastry is a miracle worker in the kitchen Especially for these super fabulous Cheese Straws. Light, crunchy, cheesy, indulgent, sophisticated. How can one food be all those things? Hmmm. Trust, it just is!

This recipe is an Ina Garten. I will def be making again.... and again and again.

Gruyere, thyme, parm, puff pastry. A perfect quartet!

These are great for a cocktail party or game day. They are decadent with a glass of wine or champs. Or if you are my son, a tall lemonade. (He's 10.)

We had these on a French-themed night when I made my fab French Onion Soup. They are so much fun to make and eat!

Cheese Straws

(Makes 22 to 24 straws)

From "Barefoot in Paris"

By Ina Garten

2 sheets (1 box) frozen puff pastry, (such as Pepperidge Farm), defrosted overnight in the refrigerator

1 extra-large egg

1/2 cup freshly grated Parmesan cheese

1 cup finely grated Gruyere

1 tsp. minced thyme leaves

1 tsp. kosher salt

Freshly ground black pepper

Preheat the oven to 375 degrees Fahrenheit.

Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 Tbsp. of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 tsp. of the thyme, 1/2 tsp. of the salt and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. 

Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.