My love affair with Onions! aka Saturday Brunch Celebration…..


What is it about this vegetable that even though it makes my eyes tear up, I still chop, chop, chop?! Its aroma, its amazing flavor….the wonderful accompaniment alongside other ingredients that elevate a simple quiche to an experience….quite simply, an onion’s caramelization makes me happy. Yes, onions make me happy, even though they make me cry. Quite a conundrum, wouldn’t you say? But I will not give them up!

In celebration that Hurricane Isaias is not going to visit South Florida, as soon as I came home from running early morning Saturday pre-storm errands, I found myself in the kitchen, chopping a large white onion as I envisioned an onion and potato Spanish style quiche. Off came the outer layer, and I continued cutting it, even though my eyes were irritated by the syn-propanethial-S-oxide the onion released when I chopped it.

I sauteed the onion and chopped some leftover mini red potatoes into small pieces, as well as a third cup of bacon.  As soon as the onion started caramelizing, in went the potatoes with a dash of Himalayan Pink salt, a teaspoon of ground rainbow peppercorns, and the bacon.  In a bowl, 5 large eggs were beaten with 3/4 cup of almond milk, as well as one teaspoon of salt and pepper.  As soon as the onions, potatoes and bacon were cooked through, they were placed in an oven safe quiche plate, covered  with half a cup of chopped parmesan cheese, and the egg mixture.  It cooked for 45 minutes at 375 degrees. I could smell the wonderful aroma emanating from the kitchen, as I did some housekeeping.

Needless to say, I rushed to put together a colorful plate so I could finally take a bite of this amazing onion quiche, and did not withhold a sigh of wonder at the flavors that burst on my palate.  The combination of the caramelized onions, with the potatoes, bacon, eggs and cheese was amazing and so filling! I will certainly make this again, as it was quite delicious. And yes, in case you are wondering, I just had one slice. It was enough, alongside 1/2 of a meat empanada, a few cherries, grapes and one kiwi. A cup of cafe au lait with almond milk finished this wonderful brunch.

What did you have for lunch today? Happy Weekend, everyone!




Soup, The Final Frontier… aka – let’s clean out the veggie bin!

There’s something quite comforting about a bowl of hot soup. And today was one of those days….yes, it’s back up to the 80’s in Miami, but I wanted soup, so off I went into the veggie bin.

I sauteed two chopped white onions with a dash or two of freshly grated black peppercorn and a dash of sea salt, and added two chopped potatoes and allowed it to cook until the potatoes were tender in 3 cups of spring water. Then I added about 2 cups of fresh broccoli, and about a cup and a half of riced cauliflower – yes, all the fresh veggies went into this pot of goodness. I couldn’t wait to blend it, put it back in the stovetop pot, and allow it to come up to a gentle boil.

Then I scooped up a bowl and threw some plantain chips on top…..I love a bit of crunch with hot soup, and it was sooooo good! Am actually having a second cup for dinner… has been a smoothie kind of day!



What’s that, you ask? Why it’s my Spinach-Onion-Green Pea dip!

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In my excitement to attend my very first Wine & Write event this past Thursday, I wanted to create a vegetarian green appetizer… off I went to the fridge to see what I could find. Out came a 1 lb. fresh package of spinach, a frozen bag of green peas, 8 oz of cream cheese and fresh parmesan cheese.  First I sautéed two large white onions, sprinkled them with sea salt and freshly ground black pepper, then placed the spinach in the pan and allowed it to cook down.  Then I placed the cream cheese in the pan for just 2 minutes to it would come to room temperature faster.

I drained part of the liquid the onions generated, took out the onion, spinach and cream cheese with a slotted spoon, and pulsed the mix in a food processor, while the frozen peas cooked for just 2 to 3 minutes in the remaining liquid in the pan.  Added the peas into the mix as well as half a cup of fresh parmesan cheese and pulsed until it was creamy, and Voila! It became a highlight at the event.  You could definitely add different ingredients to elevate the “greenness” of this dip – such as add kale or any other greens you have available, or for those that adore bacon, add just a few dried pieces of bacon.

You could add this on top of your couscous or quinoa, to rice, to chicken for a creamy chicken casserole, or just enjoy with pita chips or water crackers. So many choices…..

Stay tuned because I was thinking this would make an absolutely delicious stuffing for handmade raviolis!

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Contemplate the thought of a Ginger, Apple and Onion sauce with Chicken……severe YUM Factor!!!

If you’re tuning in today, you might wonder what is going on….chicken again???!!  But this chicken is really delish.  Definitely different and so, oh, very tasty.

Publix, my local supermarket, did have a special sale on chicken, so I stocked up!  Before starting my Insanity workout, I took the chicken out to defrost and get ready for the next adventurous recipe.  Once I finished another crazy workout, now fully energized I went to the kitchen and started rummaging through my fridge.

Out came two onions, one apple, and 1 teaspoon of unsalted butter.  Got the butter melting and then chopped the onions and the apples and let them cook together for a good 10 minutes, shaking in about 2 teaspoons of powdered ginger and a dash of salt.

Once that started bubbling, I placed chicken thighs right on top of the mix, and poured 1/3 cup of apple cider vinegar on top, covered the pan, and let it cook on high for about half an hour.  Midway through (after about 15 minutes or so), I turned the chicken over and placed some of the onions and apples on top.

After it had been cooking for the half hour, I took 8 oz of peas and poured them in, letting them soak in the goodness of the onion/apple sauce for about five minutes.

And then I dived in! Wow….talk about flavor…..such yumminess… was absolutely mouth-watering delicious, and so easy to make!

Try it and let me know what you think!

Have a blessed evening….

P.S.  Check out the following website for a wonderful networking opportunity for those that are in the media, that will be taking place April 28th in Orlando, Florida.