TIP: No Tears Onion Cutting

I tear up every time I cut onions, even purple ones. I have tried putting them in the refridgerator to get them cold - didn't help. I tried not having them cold - didn't help. Tried vent fan on, ceiling fan on - didn't help. I read somewhere that the compounds the onions release when you cut them are attracted to water - which reacts with your tear ducts - causing the tears/crying. So if you were to put another wet source between the onion and your tear ducts, the compounds should go to the other wet source....

YES!

I put a wet paper towel next to the cutting board near the onion. It works! No more tears!!

Sounds too simple, right? Too good to be true? Try it! It works.

Easy "Mock" Stroganoff

As I have said before, I am all about the quick and easy weeknight meals. Especially when I can cheat and still make it taste like I spent real time on it! This recipe came to be because of my fiance's dislike of brown gravy. (Crazy, I know!!) Probably one of my favorite meals since I was a kid is just plain white rice and brown gravy. Overly simple but comforting to me. As I have grown I know you need more than that to make it an actual "meal". So I started making smothered hamburger patties with brown gravy. Which then morphed into adding onions and mushrooms and then the white gravy. Sounds a bit off to add white gravy - or at least it did to me when we first started this... but it has since become one of my staples in our house. This meal takes about 40 minutes to make - as long as you time the rice or noodles right. ;)

WHAT YOU WILL NEED:

Cutting board / knife

Deep sided skillet (I use my Lodge Casserole pan-see link-not sponsored) https://www.lodgecastiron.com/product/enamel-casserole?sku=EC3CC13

Wooden spoon (or one that will not scratch the pan)

Large measuring cup / whisk

INGREDIENTS:

4 hamburger patties (I use premade to save a step)

1/4 cup onion, chopped

1 large garlic clove, minced

1 packet Pioneer Peppered Gravy mix 16 oz sliced mushrooms (can use less or omit - we like mushrooms)

Salt/Pepper to taste

To season hamburger patties: Soy sauce (Great for burgers and meatloaf!!)

Fiesta brand Garlic Pepper (the BEST seasoning to have around)

Onion Powder

Goya Sazonador Total Seasoning

Note: There is a lot of salt between these seasonings - use according to your taste.

DIRECTIONS:

1. Season the hamburger patties and place in heated pan. Cook over med heat, turning occasionally, until temp reaches 150*.

2. Pull patties out of pan and set on paper towel lined plate. Do not remove the grease.

3. Add onion and cook for a few minutes until starting to soften. Add garlic. Continue cooking until fragrant. At this point you will have fond built up on the bottom of pan. Use about 1/4 cup of water to scrape the bottom of pan to release that flavor.

4. Add mushrooms to pan. Sautee over med-low heat for about 8-10 mins, or until the mushrooms reduce in size. (Note: this is when you want to make sure your rice or noodles are started)

5. While mushrooms are cooking - mix the gravy packet in large measuring cup with 3 cups of water. (you are not following the packet directions)

6. Pour the gravy mixture over mushrooms. Stirring constantly. This will thicken up and make a nice gravy quickly. Add salt/pepper to taste.

7. Add the patties back to pan. Cook over med-low heat for about 5 mins to make sure everything is heated through.

8. Serve over rice or egg noodles.

Note: To re-warm leftovers, you might want to add a splash of milk to the gravy to help loosen it.

Creamy Mexican Corn

Print Recipe

Are you constantly looking for sides to go with random meals? Do you need an easy side to take to a pot luck that will impress? Look no further! This is the one! I took all the things and flavors that I like about elotes and creamed corn and put my spin on it. What came out is a cheesy / creamy / bacony / spicy (but not hot) - goodness!!

WHAT YOU WILL NEED:

Cutting board / knife

Can opener

Large skillet with high sides (or sauce pot)

Large spoon

INGREDIENTS:

4 slices of thick cut bacon, cut into pieces

4 cloves garlic, minced

1 bunch of green onions, chopped

3 Tablespoons diced pickled jalapenos (I use Mt Olive jar)

2 large cans of sweet corn (28 oz each), drained

4 oz cream cheese (1/2 block),cut up into chunks

3/4 cup heavy cream

1 cup shredded monterey jack cheese

salt/pepper

DIRECTIONS:

1. In pan cook the cut up bacon over med heat until rendered and browned. (do not remove bacon or grease)

2. Add garlic, green onions, and jalapenos and cook for a few minutes until fragrant.

3. Add the drained cans of corn, and cook for a few minutes.

4. Add cream cheese, cook until it starts melting then add the heavy cream. Keep cooking over medium heat until all incorportated, semi-bubbling, and smooth.

5. Add shredded cheese and stir until all melted. Turn off heat. Add salt/pepper to tast.

Notes:

*This makes a family size portion. But the creaminess of this dish helps it warm up well as left overs. (if it seems too thick, add a splash of milk when re-heating)

*A garnish of Tajin and cilantro would be good on this as well to make it more similiar to elotes.