caramelzed onions

2 large sweet onions, halved and thinly sliced (Keep in mind that the onions will greatly reduce in size as they cook. I usually estimate a half an onion per person if I'm topping a burger or steak. They'll shrink to about half of the original volume.
1/2 tablespoon olive oil
1/2 tablespoon butterkosher salt (black pepper optional)
optional: 1/2-1 teaspoon brown or white sugar
Heat oil and butter in a large skillet over medium-high heat. When butter is melted, add onions. Toss with a spatula until onions are coated in oil/butter mixture. Reduce heat to medium/medium low and stir frequently for about 10 minutes. Sprinkle with kosher salt (about 1/4 teaspoon) and continue to cook, stirring every few minutes for another 15-30 minutes or until onions are a rich amber color. If desired, add sugar about half way through cooking process. Use to top burgers and sandwiches, add to pizza (seriously, try that pizza- it's so good), wraps, or dips.

Notes:

1. We made these to go our on Superbowl sunday sliders. (We used Rhodes rolls for the buns). This was a last minute decision to make the onions but Mere and I both agreed that this was one of the best parts of our menu. They tasted so good and were so easy.

Tyler Florence Au Gratin Potatoes

These are fabulous even the next day.
Ingredients

* 1 1/2 cups heavy cream
* 1 sprig fresh thyme
* 2 garlic cloves, chopped
* 1/2 teaspoon ground nutmeg
* Butter
* 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
* Salt and freshly ground black pepper
* 1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Donut Muffins

These are SO good.  Blake couldn't stop eating them.  Come to think of it neither could Matt and I.

Source - King Arthur Flour

Ingredients

Batter

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups King Arthur Unbleached All Purpose Flour
• 1 cup milk

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Directions

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins. Notes: 1. I tripled the recipe and it made 4 dozen muffins.  I think one recipe would really make just 12 if you filled the muffin tin almost to the top.   2. I used the dipping method to coat my muffins with butter and rolled them in the sugar mix. 3. One of the reviews said to make them in mini muffin tins and then dumped them in a bag of cinnamon and sugar and make donut bites. 4. Here is another donut muffin recipe that looked good and is a similar idea - LINK

English Muffins

These were really fun to make.  They are much thicker than a regular english muffin and taste best fresh out of the oven.  We had them with butter, honey and jam.  We tried them as buns for pulled pork sandwiches too but I think they are better with breakfast food.  They would make a good egg sandwich.  Fun to try something new.

Source - Brown Eyed Baker

Makes 6 English muffins

2¼ cups (10 ounces) unbleached bread flour
½ tablespoon (.25 ounce) granulated sugar
¾ teaspoon (.19 ounce) salt
1¼ teaspoons (.14 ounce) instant yeast
1 tablespoon (.5 ounce) shortening or unsalted butter, at room temperature
¾ to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature
Cornmeal for dusting

1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and ¾ cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining ¼ cup milk. The dough should be soft and pliable, not stiff.

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77° to 81° degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.

4. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls). Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel.

5. Proof at room temperature for 60 to 90 minutes, or until the pieces  nearly double in size and swell both up and out.

6. Heat a skillet or flat griddle to medium (350°F if you have a thermometer setting). Also, preheat the oven to 350°F with the oven rack on the middle shelf.

7. Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin. The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5 to 8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5 to 8 minutes in the same manner. Both sides will now be flat. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5 to 8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.

8. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

Notes: 

1. I didn't cool 30 minutes.  They were really good warm.

2. I didn't have corn meal so I used some tortilla chips ground in my food processor

Heck of Jicama Salad

This is a recipe from Rachel Ray
1 medium jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 teaspoons sugar
juice from one lime*
Combine and let the jicama stand for 15 minutes in the juice, salt and sugar.

Chop two hearts of romaine

Dressing: Combine 2 tablespoons chopped cilantro leaves, 1/2 teaspoon ground cumin, 3 tablespoons extra virgin olive oil and juice from one lime.

Arrange romaine on a serving plate. Top romaine with jicama. Pour dressing over salad and season with salt and pepper if needed.

*You will need two limes for the recipe. One for the jicama and one for the dressing.