Tips, Gadgets and How To

Steps For Chopping An Onion
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Steps For Chopping An Onion

Chopping an Onion 101  

When you learn this technique you will never dread chopping an onion again. The worst part will be the smell on your hands.

Tidbit Tip – Soap up your hands and rub them over a stainless steel sink or stainless steel bar the odor will be gone.  This tip works for all odors give it a try!!!

The Blossom end of the onion and a sharp knife

The Blossom end of the onion and a sharp knife

Step 1: Cut off the Blossom End to make a flat surface for the next step.

Step 1: Cut off the Blossom End to make a flat surface for the next step.

Step 2: Place the onion flat side down and cut in half. I like to think of this end as the end looking like hair. One end the Blossom, One end the Hair.

Step 2: Place the onion flat side down and cut in half. I like to think of this end as the end looking like hair. One end the Blossom, One end the Hair.

Step 3: Cut the onion in half and peel.

Step 3: Cut the onion in half and peel.

Step 4: Place the onion flat side down and cut starting in the middle down the onion moving over to make the next cut till you have cut across the entire onion. Be careful not to cut through the end. You want it intact to hold the onion together for the next step. The wider the cuts the larger the size of your onion pieces will be. The closer the cuts the smaller the pieces. The next picture will show cuts all the way across and down the sides.

Step 4: Place the onion flat side down and cut starting in the middle down the onion moving over to make the next cut till you have cut across the entire onion. Be careful not to cut through the end. You want it intact to hold the onion together for the next step. The wider the cuts the larger the size of your onion pieces will be. The closer the cuts the smaller the pieces. The next picture will show cuts all the way across and down the sides.

Picture of the cuts made across entire onion.

Picture of the cuts made across entire onion.

Step 5: Cut down through the cuts; again the closer you cut to the edge the smaller the pieces will be.

Step 5: Cut down through the cuts; again the closer you cut to the edge the smaller the pieces will be.

Picture of our chopped onion. Tidbit Tip: If a recipe calls for 1 cup of chopped onions you would chop the onion and then measure a cup. If the recipe calls for one onion chopped you would chop the onion and use the entire onion. The recipe will usually say what size onion to use like small, medium or large.

Picture of our chopped onion. Tidbit Tip: If a recipe calls for 1 cup of chopped onions you would chop the onion and then measure a cup. If the recipe calls for one onion chopped you would chop the onion and use the entire onion. The recipe will usually say what size onion to use like small, medium or large.

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Chicken Enchiladas with Sour Cream Sauce

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These Enchiladas are not your typical enchiladas.  No tomato or enchilada sauces at all.  They have this creamy, full of flavor sour cream sauce.  ( I should be know as the Saucy Gal-I love sauces).  I made these so many times over the Holidays for Dinner Parties and for quick dinners.  The quick dinners happened because I always doubled the recipe to have some for the freezer.  Even for the Dinner Parties I made them ahead so I could be out of the kitchen enjoying my guest.  They come out of the oven so beautifully browned and people just ooh and aah over them.  But when they taste them the accolades really start.   And of course, you have told them  “They are the Best I Ever Made”.  Win, Win!!!   Enjoy!

 

Melt butter with flour- to form a paste.
Roll up tortillas with chicken mixture spread down the middle.
Pour sour cream mixture into bottom of baking dish sprayed with Pam
Pour sour cream mixture into bottom of baking dish sprayed with Cooking Spray
Place rolled tortillas in baking dish

 

Chicken Enchiladas with Sour Cream

Creamy, flavor filled chicken enchiladas with a sour cream sauce
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 Tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 chicken breast, cooked and shredded
  • 1 medium onion, chopped
  • 1 1/2 cups 4 cheese Mexican- shredded
  • 1 cup mild cheddar cheese – shredded
  • 2 cans green chilies – diced 4 oz. size
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (more if you want it spicer)
  • 16 ounces sour cream
  • 1 teaspoon salt
  • 8 tortillas

Method
 

  1. Melt butter add flour to form a paste. Mix well making a paste
  2. Slowly add broth and cook until bubbly
  3. Add sour cream mixing well and set aside
  4. Mix together chicken, onion, green chilies, cumin, chili powder, salt and 4 cheese Mexican cheese. Mix well
  5. Pour enough sour cream sauce in a 9 X 13 pan to cover the bottom
  6. Spread out tortillas and evenly distribute chicken mixture down the center of each tortilla
  7. Roll up each tortilla and place in prepared baking dish
  8. Pour remaining sauce over tortillas, spreading to cover
  9. Sprinkle cheddar cheese evenly on top
  10. Bake at 350 degrees for 35 minutes or until golden brown and bubbly

Notes

Make a complete Mexican dinner by serving with re-fried beans, Mexican rice, chips and salsa.
To Freeze:  Bake without cheddar cheese.  Cool completely and wrap tightly in foil.
To cook frozen:   Bake as directions above, but adding additional time.  When bubbly, top with cheddar cheese and continue to bake till cheese is melted. 
This dish freezes well; you wouldn’t think so with sour cream but it does.  Your family will love this creamy, yummy twist on a Mexican dinner.  Enjoy!
It will be “The Best You Ever Made”
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Coconut Lime Chicken Soup

Coconut Lime Chicken Soup

It is so cold here in Atlanta 6 degrees. I am a “Southern Girl” and not liking this. So to warm up I am having hot tea and soup. I am stepping out and trying a new recipe and I urge you to do the same. It is sometimes hard to do because we love what we love in food and just like in restaurants I know I tend to order the same thing and I also tend to cook the same dishes over and over. I hope you will join me in making something new and tasty, shake up the country club or your kitchen table. I always teach the students in my cooking classes to say “It is the Best I Have Ever Made”. So when you make it for the first time it will be “The Best You Have Ever Made”. By doing this you you set the stage for people to really enjoy your dish without any negative thoughts. Nothing worse than the host saying “this did not turn out quite right” and right away you start wondering well what is right, what should it be like! No more of that!!! So I present this Coconut Lime Soup to you as “The Best I Have Ever Made”. Enjoy and stay warm. PS: This soup is delish year round.

Bowl of soup

Coconut Lime Chicken Soup

Tasty and filling rich hearty soup
Print Recipe Pin Recipe
Servings: 8
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 Carrot shredded, (I use 1/2 bag of shredded carrots)
  • 2 cups chicken broth
  • 1/2 bunch cilantro chopped
  • 1 large can unsweetened coconut milk
  • 1/2 Deli-roasted chicken breast from grocery store (Can also use 6 frozen chicken tenders boiled till done and shredded)
  • 1 cup previously cooked rice (I use Trader Joes frozen brown rice)
  • 1/4 cup lime juice (juice of 2 limes)
  • 1 tablespoon soy sauce
  • Extra Cilantro for garnish (optional)
Thai Seasonings
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Method
 

  1. Place a large pot on the stove over medium-high heat.
  2. Add the butter, carrots and Thai Seasoning and cook until carrots become soft about 10 minutes.
  3. Finely chop the cilantro add to pot
  4. Add the chicken broth to pot
  5. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce
  6. Bring to a low boil and boil 10 minutes
  7. If desired, serve topped with extra cilantro and lime wedges

Notes

I find that simmering the soup longer than 10 minutes enriches the flavors.  It is also so delish the next day.
As always, I encourage you to make a double recipe and freeze some.  It freezes great.