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Peal onions are tiny little onions that are traditionally pickled and placed in a classic cocktail, but these are coated in a spice rub and grilled. They are a great side dish to most any meal.
Start by bringing a small pot of water to boil. Add in the pearl onions, whole and skin on, and cook for about 3 minutes. After they have cooked, remove them with a slotted spoon and place them in a bowl of ice water to cool. They can sit there until the water has cooled. This process will allow you to easily remove the skin and pop them right out of their housing.
Mix the seasonings in a small bowl.
Dump the seasoning into the bowl of onions, drizzle with a bit of olive oil and give a good stir. Let them sit and marinate until you are ready to use them.
Place the onions on a skewer. Place these on your preheated grill over medium heat and cook for about 8-12 minutes, until they have a nice color and continue to soften.
When you are ready to serve, place them on a serving plate, and drizzle a bit more olive oil over them. Serve these as a side to most any main dish. For me, I simple ate them right off the skewer, and used them the following morning in an omelet. In a nutshell, these pearl onions will not only catch attention, but they are super easy and delicious. Hope you enjoy.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!