Tag Archives: butter

Grilled Sweet Onions Stuffed with Blue Cheese & Bacon


I had this recipe pinned on Pinterest for a long time. I finally got around to trying it out last night and I am sure glad I did. It was very easy to prepare and really good.

I have never been a huge Blue Cheese lover, but I am learning to like it. This recipe definitely helped me like it even more 🙂

This recipe came from What’s Cooking Blog.

Grilled Sweet Onions Stuffed with Blue Cheese & Bacon

  • 4 large-sized sweet onions
  • 1 stick of butter, room temperature
  • 2/3 cup blue cheese
  • 4 strips bacon, cooked and crumbled
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Trim the ends off of the onions, and peel. Scoop out the inside of the onion to create a hole, but do not go through the bottom. I used a melon baller.

Mix butter, blue cheese, bacon, thyme, salt and pepper. I used a pinch of salt since blue cheese tends to be salty. I added a couple pinches of the pepper.

Stuff the onions with the blue cheese mixture. Wrap the onion in pieces of foil. Make sure to seal it at the top to keep steam inside.

Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes. (The Cooking time will vary upon size of onions). Try not to open the grill or the pouches while cooking.

Remove from the grill and let sit for 5 minutes in the foil. The steam from the pouches will be hot, so be careful when opening them. I found there was a lot of butter at the bottom of the foil, so I suggest using tongs to take out the onions….trust me, you do not need all that butter that is left at the bottom, but if you wish you can drizzle some of the butter on top of the onion 😉

Scoop out a hole in the top of the onion.

Scoop out a hole in the top of the onion.

Stuff the onion with the Blue Cheese mixture. Bring the foil to the top of the onion and make sure it is sealed.

Stuff the onion with the Blue Cheese mixture. Bring the foil to the top of the onion and make sure it is sealed.

After done grilling, let it sit for 5 minutes. Be careful when opening, the steam will be hot.

After done grilling, let it sit for 5 minutes. Be careful when opening, the steam will be hot.

Grilled Sweet Onion Stuffed with Blue Cheese & Bacon

Grilled Sweet Onion Stuffed with Blue Cheese & Bacon

Sorry for the photos, I took them with my phone and they did not turn out too good 😦 BUT I really wanted to share this recipe with you.

I made one for each of us. I think we each could have eaten 2 of them. Even this not too sure about blue cheese person LOVED them.

~Relish Food & Life


Nantucket Cranberry Pie


You are at the right blog, I thought a change would be nice. What do you think of the new look? I am liking it!

Sorry for being MIA, it has been a busy couple of months. I have so much to share, but not sure where to begin and that is why I have not posted in a while. So, I think I will just share a recipe.

Jim, by cooking buddy sent me this recipe. It is the perfect time of year to make this recipe, since cranberries are in the stores right now. So, if you got a bag of cranberries hanging around, this is a super easy and tasty way to get rid of them. I believe he found the recipe on Food Network Website.

Nantucket Cranberry Pie
  • 2 cups chopped fresh cranberries (I used whole bag and I just realized I did not chop them!)
  • 1/2 cup chopped walnuts
  • 1 1/2 cups sugar, divided
  • 2 eggs
  • 3/4 cup butter, melted
  • 1 cup flour
  • 1 teaspoon almond extract
Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9″ or 10″ cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy
Notes: I used pecans instead of the walnuts (because that is what I had). Jim also used pecans, but used vanilla instead of almond extract. Being the almond lover that I am, I used the almond extract. I think next time, I try sliced almonds in place of the walnuts 🙂
As you can see, it really does not look like a pie. I think it is more like a coffee cake.
Have you started your Christmas shopping yet or have your decorations all up? I have started shopping, but need to start on the decoration asap!
~Relish Food & Life

BBBB Beer Bread & Basil Butter


I have been cooking, just not posting. I hope to get back into the swing of things!

Eryn sent me these recipes and boy am I glad she did. They are super easy and very tasty! I am not sure where she found the Beer Bread recipe. There are a ton of them out there on the internet.

Beer Bread

  • 3 cups self rising flour
  • 1 cup sugar
  • 1 can of room temp beer (All of our beer was in the frig, so it was slightly chilled 😉 )
  • 2 T. melted butter, optional (Eryn does not do this step, I seen it used on another recipe and thought I would give it a try. It was tasty.)

Mix everything except the butter;  put in a greased loaf. Drizzle with butter. Bake at 350 for an hour. You can decrease the sugar if too sweet for you.

That is it! How simple is that?

Ingredient Line up for Beer Bread.

Mix beer, self rising flour and sugar.

Pour into a greased bread pan. If you wish, drizzle with butter. Pop into the oven for 1 hour. Simple. Simple. Simple.

Meanwhile, you can whip up a batch of Basil Butter. This is seriously some good stuff! She found this recipe on Foodie Reflections Blog.

Basil Butter

  • 1 cup fresh basil leaves, rinsed and dried
  • 1 3 garlic clove, peeled (I upped the garlic because I ♥ Garlic)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh lemon juice

Get your food processor out. Add the basil and garlic cloves to the food processor. Process until finely chopped, you might need to scrap the sides to make sure everything is being chopped finely. Add the room temp (room temp is a must) butter and pulse until well blended then season with salt and lemon juice. Serve at room temperature or you can roll into a log with parchment paper and freeze. It should last in frig for 3 days or you can freeze it for a few months.

This is so good on the beer bread, but I have used it on lots of things. I spread it on a french bread, then sprinkle the bread with parmesan cheese; broil. It would be good on pasta, potatoes, chicken, fish, steak, veggies…

Finely chop the garlic and basil in a food processor. Add the butter. Pulse until thoroughly mixed. Add salt and lemon juice. Pulse a few time.

BBBB ~ Beer Bread & Basil Butter. So good.

Is your mouth-watering?

Sorry about disappearing for awhile. I shall try to do better!

Thanks for the recipes, Eryn 🙂

~Relish Food & Life!

Chicken with 40 (43) Cloves of Garlic + Parmesan Mashed Potatoes = Delish.


I have been eying this recipe for a long long time. It was in the a Sunday paper magazine (I thought that was a sign;) and I have an abundance of garlic, so I decided it was time. I go through a process when I choose a new recipe. I google it and check out at least 3 sites that have that recipe or close to it. I read the reviews and then I decide how I want to make it. If it has bad reviews, well then I do not make it.

I had this dish when I visited my brother in San Francisco at The Stinking Rose. It was delish. I have their cookbook, so I checked out their recipe in the book and online. Food Network also had a recipe. I went with Ina’s recipe on Food Network.

Chicken with 43 Cloves of Garlic

  • 3 whole heads garlic, about 40 cloves (43 cloves)
  • 2 (3 1/2-pound) chickens, cut into eighths (6 lbs chicken pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac (Brandy), divided use
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves ( I may have used a tiny bit more)
  • 2 tablespoons all purpose flour
  • 2 tablespoons (1/2 cup) heavy cream
  • (1 cup Chicken Broth)

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. ( I did not do this. I just whacked with the flat side of a knife and peeled them)

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven  over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Melt butter and oil in a skillet or dutch oven. Salt and Pepper the chicken on both sides. Make to really salt and pepper them! I bought 6 lbs of chicken pieces...the ones we like.

Put skin sound down; brown. Then flip over browning that side. Put in a bowl and do the next batch.

This is 43 cloves of Garlic. That is what I had peeled, so that is what I used. Grace came home from school and said what in the heck are you making? It burns my eyes. She loved the end results. Isn't this a great bowl? I made it in a pottery class and my niece Kelly glazed it.

Remove the chicken; add the garlic. Brown.

After browned, add the Brandy. I let it it sizzle for a minute.

I made an SOS text to Jim (my friend and cooking buddy)…the store did not have Cognac! He confirmed that I needed to substitute with Brandy. I read the email quickly and thought he said to let it reduce a little. Well, he actually said add a little more and reduce since cognac is stronger. I reduced, but did not increase the amount.

Then add the wine.

Make sure to scrap the bottom and sides to loosen up that yummy stuff stuck to the pan.

Return the chicken to the pan with the juices left in the bowl or platter; top with Thyme' cover. Cook approximately 30 minutes until down at lowest heat.

I decided to add some Chicken broth. We LOVE gravy and I wanted to make sure we had enough! I simmered it for a few minutes.

Whisk together 1/2 cup of the sauce and flour.

Whisk flour mixture into the sauce. Then add the brandy and heavy cream. For some reason I thought it said 1/2 cup cream. It was 2 T. I had already poured out the 1/2 cup and since I added the chicken broth. I thought what the heck. It turned out yummy! Simmer until thickened.

Make sure to take the back of your tongs or a spoon and mash around the garlic. One suggested to take some of garlic and blend it smooth and add to the sauce. Using the tongs to mash it up was my solution to get more flavor in the sauce.

Salt and pepper the sauce again. Taste and repeat if needed.

The gravy was a tad bit thin, so either I did not simmer long enough or maybe I needed to use a little more sauce/flour mixture. I decided the gravy would taste great on mashed potatoes. I was not wrong! I decided to stick with Ina and make Ina’s Parmesan Potatoes.

Parmesan Smashed Potatoes

  • 3 pounds red potatoes, unpeeled
  • 1 tablespoon kosher salt plus 2 teaspoons
  • 1 1/2 cups half-and-half
  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

NOTE: I did this pretty much to the recipe, except I used a different type of potato.

I guessed on how many potatoes was 3 lbs. I did not leave them whole.

Cook potatoes in boiling salted water.

Mix the potatoes for a few seconds.

Add the melted butter and heated half and half. Then by hand add sour cream and Parmesan cheese.

Are you ready for the photos. I could not just pick one 😉

Chicken with 43 Cloves of Garlic + Parmesan Mashed Potatoes = DELISH.

Look at those chunks of garlic....yum. The garlic was not overpowering. Well, at least I did not think so.

~Relish Life & Food

Parmesan Baked Potato Halves = Delish!


Sorry for being MIA for a while. I have been traveling and just plan busy.!

I have a question: Does this happen in your home?

Please tell me it does!

When we remodeled, I even bought the easy holder!

I saw this sign in a catalog a couple of years ago.

I think my family thinks this is true! I was tempted to buy it, but I thought it might a be a little tacky to put that in the bathroom 😉

I love potatoes among other things that are bad for you 😉  When I see a yummy potato recipe, I have a to try it asap. This one did not disappoint me. It was easy and good. I found the recipe on Fav Family Recipes. It has now become one of our Family Favs!

Parmesan Baked Potato Halves

  • 6 small potatoes, scrubbed and cut in half
  • 1/4 cup butter
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (to personal preference)
  • Greek Seasoning or any of your personal favorite seasonings.

Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese. Sprinkle seasonings all over the Parmesan/ butter mixture to your taste. I sprinkled generously. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

*NOTE: I needed to use 8 potatoes to fill the pan. Next time I am going to try to decreased the butter a bit or use olive oil instead. Which means it will decrease the calories a bit 😉 Hey, every bit counts!

Update: I found that I do not need to use any butter/oil. I just spray the pan with cooking spray first. These are fantastic using baby potatoes and serving as an appetizer. You must decreased cooking time.

Pour melted butter onto a jelly roll pan. Update: I found you can skip this step and just use cooking spray.

Shred your Parmesan cheese.

Spread cheese over the butter.

Sprinkle with your favorite seasonings. I am partial to Greek Seasoning. Garlic powder and pepper would be good. The combination you could use are endless.

Place potatoes, which have been cut in half, cut side down on top of the Parmesan/butter. Pop it into the oven.

Seriously, how can this not be good?

Parmesan Baked Potato Halves. We served it with sour cream.

I really need to work on my photography skills! I get so excited to try the dish…that I hurry up to much.

You could use small potatoes and serve it as an appetizer. I am sure you would have to decrease the cooking time a bit.

Those who follow me, know I adore crispy foods. These potatoes have a crispy cheesy goodness on top. I also have a confession to make, the four of us ate all 8 potatoes. Grace and Kate were suppose to put the leftovers in the frig. Somehow, there were not any left after they got done cleaning up 😉 Need I say more?

Even though I have not been posting, I have been cooking and taking photos. I promise to post more often.

~Relish Food, Life & Potatoes

Spiced Pork Chops with Sweet and Sour Glaze


Holy cow, I have not posted in a while. It has been crazy. Took a little trip to Nashville to see Samantha 🙂 It was great seeing her.  It is crazy, I have never been to Nashville until this year and by the end of the year I will be there 4 times. It is a great city to visit.

I went to Alton Browns book signing in St. Louis.  He was fabulous and funny.

He was waiting for them to get done introducing him.

I was watching Giada on Food Network. She was making these amazing pork chops that were making me drool. It was super easy to make and delish.

                          Spiced Pork Chops with Sweet and Sour Glaze                                   adapted from Giada’s Recipe on Food Network


  • 1/4 cup olive oil, plus extra as needed
  • 4 (8-ounce) boneless pork chops, about 1 1/2 inches thick
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes ( I really did not measure this, I just sprinkle each side with the red pepper.)


  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 2 3 garlic cloves, minced
  • 3 scallions, pale green and white parts only, finely chopped
  • 1 2 teaspoon chopped fresh rosemary leaves
  • 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
  • Kosher salt and freshly ground black pepper


Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.

Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Arrange the pork chops on a platter and drizzle with the glaze.

Ingredient Line Up.


Mix all the glaze ingredients (except butter) in a saucepan.

Sprinkle each side with salt, pepper and red pepper flakes.

Heat oil and cook pork chops 5 to 6 minutes on each side.

Sautéed asparagus in a but of olive oil.

Simmer sauce

Whisk in butter and add salt and pepper.

Spiced Pork Chops with Sweet and Sour Glaze. Yum.

This was really tasty. Jim, a friend suggested that this sauce would be great on chicken or salmon. I agree with him. I served this with sautéed Asparagus and Roasted Sweet Potatoes.  If you have not tried the sweet potatoes, you need too! Seriously, even if you do not like sweet potatoes.

I hope to get back on schedule. Sorry for the delay in posting.

I am trying a Fresh Apple Cake w/ Brown Sugar Glaze today….stay tuned 🙂

Inspiring Thought of the Day.

~Relish Food & Life