Tag Archives: dinner

Pickled Red Onions – Easy!

Dinner Ideas May 4, 2026 Leave a comment
Mason jar filled with sliced red onions, black peppercorns, and bay leaf in liquid pickling solution
A mason jar filled with homemade pickled red onions.

Who loves pickled onions as much as I do? Let me show you how fun and easy it is to make these tasty treats! I use a quick shortcut—no boiling water or par-cooking needed. Just mix vinegar, a splash of water, and a touch of sugar, then stir in thinly sliced onions. I prefer mine paper-thin, so I use a mandolin for perfect slices every time. It’s so simple, and the best part? You get to enjoy crunchy, tangy onions in no time. Give it a try and add a zing to your meals!

Ingredients

My favorite vinegar combo is a mix of red wine vinegar (for flavor and that red color) and seasoned rice vinegar (for sweetness).

  • 1 large red onion or 2 smaller ones
  • 1/2 cup rice vinegar
  • 1/2 cup of red wine vinegar
  • 1 cup of water
  • 1 – 2 tablespoons sugar 
  • ¼ teaspoon salt

Process

  1. Choose a clean glass jar with a tight lid, such as a pickling jar. (Store onions in a glass container because vinegar can react with metal, and plastics may absorb strong flavors, affecting the taste and quality.)
  2. Peel the onion and use a mandolin to slice it into paper-thin slices or half-moons. Set aside.  
  3. Mix vinegar(s), water, and sugar until the sugar dissolves. Add optional ingredients (see below) if desired.
  4. Mix the vinegar with the other ingredients, then pour it over the onions in the jar. Let the onions sit in the marinade for at least 10 minutes before using.
  5. Store in the refrigerator for a couple of weeks.  
  6. Note: This is NOT a pickling recipe; be sure to store in the refrigerator at all times.

Optional Add-ins:

  • Garlic clove sliced in thirds
  • Sprigs of herbs such as dill, marjoram, thyme, and rosemary

These onions are utterly delicious on:

  • Tacos, burritos, and sandwiches
  • Salads and grain bowls
  • Burgers and hot dogs
  • Breakfast dishes like avocado toast or eggs

Bourbon Baked Beans

Dinner Ideas, Fun Stuff, Side, Vegetables April 30, 2026 Leave a comment
Large blue Dutch oven filled with bourbon baked beans garnished with bacon and thyme
Dutch oven filled with rich bourbon baked beans garnished with bacon

Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
  • 2 (15-ounce) cans of pinto beans, drained and rinsed
  • 1 (15-ounce) can of navy beans, drained and rinsed
  •  3/4 cup barbecue sauce (Try my Bourbon Barbecue Sauce)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Process

Adjust the oven rack to the lower-middle position and heat the oven to 400° F.

  1. Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
  2. Remove bacon from the pan and drain on paper towels. Set aside.
  3. Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
  4. Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
  5. Add the beans and stir.
  6. Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
  7. Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
  8. The beans thicken as they cool.

Bourbon Barbecue Sauce

Roasted Peppers & Onions

Dinner Ideas April 25, 2026 Leave a comment

Having a jar of homemade roasted peppers and onions is very useful in cooking. These vegetables are flavorful and tender, making them great for many dishes. They can quickly improve salads by adding a smoky flavor and bright color. In sandwiches, they add a sweet, caramelized taste that makes the sandwich more delicious without extra sauces. As a side dish, roasted peppers and onions go well with grilled meats, pasta, or rice, providing a quick and healthy option. Storing them in a jar keeps them fresh and flavorful for a long time, making them a handy ingredient in the kitchen. Overall, having a jar of roasted peppers and onions makes cooking easier, cuts down on processed foods, and adds flavor and health benefits to many meals.

Ingredients

  • 3 tri-color peppers
  • 1 large sweet or yellow onion
  • Olive oil

Process

  1. Preheat oven to 450° F.
  2. Wash and completely dry peppers. Slice in half and remove the stem and seeds.
  3. Lightly brush the inside and outside of the pepper halves with olive oil.
  4. Arrange the pepper halves on a baking sheet lined with aluminum foil or parchment paper with the skin side up, ready for roasting.  
  5. Peel and halve an onion; slice the onion halves into wedges and place them on the same baking sheet as the peppers. Drizzle with olive oil.  
  6. Place the baking sheet on the top shelf of the oven and bake for 20 minutes or until the skins on the peppers are charred and blistered.
  7. Remove from the oven and cool to room temperature. Remove and discard the skins from the peppers; they should slip off.
  8. Cut peppers into chunks and layer with the roasted onion slices in a clean glass jar with a tight-fitting lid.

Traditional Cucumber Salad

Dinner Ideas April 22, 2026 Leave a comment
bowl of cucumber salad with dill and thin onion slices alongside a bowl of quinoa with chicken, broccoli, chickpeas, and sweet potato
A wholesome meal with a cucumber salad

Experience the crisp, refreshing flavor of a cucumber salad, a perfect choice for a light, healthy meal or side dish. This salad highlights the natural, cool taste of freshly sliced cucumbers, complemented by subtle hints of herbs and a tangy dressing.

Its versatility allows customization with ingredients such as red onions, cherry tomatoes, and feta cheese, enhancing its flavor profile. Whether served chilled as a standalone dish or as a complement to grilled meats and seafood, this salad delivers a burst of freshness with every bite, making it a popular choice among those seeking a revitalizing culinary experience.

Ingredients

  • 2 large cucumbers
  • 2 thinly sliced scallions
  • 1 tsp Kosher salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • 3 tablespoons of white vinegar
  • 1 tablespoon sugar

Process

  1. In a medium bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar is dissolved.
  2. Wash and peel your cucumbers. Slice them into very thin slices or use a mandoline to slice the cucumbers paper-thin.
  3. Slice scallions on the diagonal.
  4. Add the cucumber slices and scallions to the bowl and toss to coat them in the dressing.
  5. Cover and refrigerate for at least 30 minutes.

Notes: Customize your salad by adding fresh herbs such as dill or basil.

Apple Cider Vinegar can be used in place of white vinegar.

Use red onion instead of scallions, sliced thinly.

Wonton Butternut Squash Ravioli

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers April 16, 2026 Leave a comment
Ravioli pasta served with fried sage leaves, walnuts, and grated cheese in a rustic bowl

Embark on a delightful culinary adventure by transforming simple wonton wrappers into irresistibly tasty butternut squash dumplings! This fun and easy recipe combines the sweet, nutty flavor of roasted butternut squash with the delicate, chewy texture of wonton wrappers, creating a perfect bite-sized treat. Perfect for a cozy night in or impressing guests at your next gathering, this recipe proves that even simple ingredients can turn into a delightful culinary creation!

Ingredients

  • 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup of Parmesan cheese, freshly grated
  • ½ teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 36 wonton wrappers
  • 1 large egg, lightly beaten

Pesto sauce recipe below

Process

  1. Preheat oven to 400° F.
  2. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
  3. Bake for 30 minutes or until tender. Cool. Scoop out pulp, discard peel. Mash pulp.
  4. Combine oregano, squash pulp, and butter in a large bowl.
  5. Stir in Parmesan cheese, salt, and pepper.
  6. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons of the squash mixture into the center of each wrapper.
  7. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover wonton ravioli loosely with a towel to prevent drying.
  8. Bring 6 quarts of water to a boil in a large Dutch oven. Add half of the wonton ravioli; cook 3 minutes or until the ravioli begins to float to the top of the water.
  9. Remove wonton ravioli with a slotted spoon. Repeat the procedure with the remaining ravioli.
  10. Add ravioli to pesto; toss gently to coat.

Spinach Basil Pesto Ingredients

  • 2 garlic cloves
  • 1 1/2 cups of fresh baby spinach
  • 1/2 cup fresh basil
  • 1/4 cup walnuts, toasted, chopped, and divided
  • 2 tablespoons of Parmesan cheese, freshly grated
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic vegetable broth
  • 1 teaspoon fresh lemon juice

Process

  1. Place garlic in a food processor, and pulse until finely chopped.
  2. Add cheese, 1/8 teaspoon salt, 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons toasted walnuts to the food processor.
  3. With the processor on, slowly pour oil, broth, and juice through the food chute. Process until well blended.
  4. Plate with Wonton Ravioli. Arrange 6 ravioli on each of 6 plates: sprinkle each serving with 1 teaspoon walnuts, sprinkle with parmesan cheese.

Vegetable Wonton Dumplings

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers April 14, 2026 Leave a comment
Plate of steamed dumplings garnished with green onions and sesame seeds next to a bowl of dipping sauce
A plate of steamed dumplings served with soy-based dipping sauce

Making vegetable dumplings from wonton wrappers is a fantastic way to enjoy a homemade, customizable, and satisfying treat that’s sure to impress family and friends alike. This fun and easy recipe invites you to get creative with fresh vegetables, turning them into bite-sized pockets of flavor. Start by chopping a colorful mix of vegetables such as carrots, cabbage, and green onions. Sauté or steam the vegetables until tender, then season with soy sauce, sesame oil, and a hint of ginger for an extra zing. Next, spoon the flavorful filling onto each wonton wrapper, fold and seal to create perfect little parcels. Whether you prefer steaming, pan-frying, or boiling, each method offers a unique taste experience. These vegetable dumplings are not only a healthy snack but also a fun activity for cooks of all ages.

Ingredients

  • Cooking spray
  • 2 teaspoons of Sesame oil (or olive oil)
  • 1-1/2 cups of green cabbage, finely shredded
  • 1/2 cup(s) carrot(s), shredded
  • 2 cloves garlic, grated or pressed
  • 1 teaspoon of grated ginger
  • 1 scallion, minced
  • 2 teaspoons of soy sauce
  • 24 wonton wrappers

Process

  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic, and minced scallion: sauté until cabbage wilts, about 2 minutes.
  3. Remove from heat and stir in 2 teaspoons of soy sauce.
  4. Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto the center of each wrapper. Moisten the edges of the wrapper with wet fingers, fold over one corner to form a triangle, and press the sides together to seal.
  5. Transfer filled wrappers to the prepared baking sheet and coat the surface with cooking spray.
  6. Bake for 15 minutes, or until the wontons are golden brown.

Sauce

  • ¼ cup of soy sauce
  • 1 minced scallion
  • 1 teaspoon of seasoned rice vinegar
  • 1 teaspoon of Sesame oil
  1. In a small bowl, combine 1/4 cup of soy sauce, minced scallion, and sesame oil.
  2. Mix well and serve with vegetable wontons.

Pierogi Wontons

Dinner Ideas, Vegetables, Side, Wonton Wrappers April 13, 2026 Leave a comment
Golden-brown pierogies topped with bacon bits and green onions on a plate with sour cream
Golden-brown pierogies garnished with bacon bits and green onions, served over saurekraut with sour cream

Using Wonton wrappers is a fantastic shortcut for making pierogies, allowing you to create these delicious dumplings quickly and easily. Pierogies can be served boiled and then pan-fried or baked, and are best complemented with toppings like sautéed onions, sour cream, bacon, or fresh herbs like basil. Serve alongside kielbasa, sauerkraut, roasted vegetables, salads, or soups for a crowd-pleasing meal that is easy to make and enjoy.

Ingredients

  • 2 russet potatoes, washed, peeled, and cut into 1-inch pieces
  • 2 garlic clove(s) peeled and sliced lengthwise
  • ½ cup diced onion
  • ½ cup sharp cheddar shredded
  • 2 – 3 Tbsp sour cream
  • Salt and pepper to taste
  • 1 36-count package of wonton dumpling wrappers
  • 2 tablespoons of butter for sautéing pierogies
  • Salt for boiling water

Directions

  1. Combine cut potatoes and garlic in a medium saucepan. Cover with water, add 1 teaspoon of salt, and set the pan over high heat. Bring to a boil, lower the heat, and boil for 15-20 minutes until fork-tender.
  2. In a small pan over medium heat, melt the butter and add the diced onions. Cook onions until soft and translucent. Remove from heat.
  3. Drain and transfer the potato and garlic to a large bowl; add the cheese, onion, and sour cream, and salt and pepper to taste. Mash the mixture together. The mixture should not be dry; it should hold together so it can be scooped with a spoon, and it should not be loose or runny.
  4. Place wonton wrappers on a flat surface. Add a large spoonful of filling in the center of each wrapper. Wet the edges with your fingers, fold the wrapper in half to form a semicircle, and press the edges to seal. To prevent the dumplings from drying out, cover with plastic wrap or place the dumplings on a flat cookie sheet and freeze until ready to use.
  5. When you are ready to cook, bring a large pot of water seasoned with 1 teaspoon of salt to a boil. Drop the pierogies in the boiling water and stir. After 2 – 3 minutes, pierogies should float to the top and be finished cooking. Remove from the water with a slotted spoon and drain.
  6. Heat a skillet with 2 tablespoons of butter on medium heat. When the butter is melted, drop the boiled pierogies into the melted butter and sauté until golden brown on either side.

Cajun Shrimp Deviled Eggs

Dinner Ideas April 10, 2026 Leave a comment
Deviled eggs topped with spicy shrimp and green herbs on a plate with lemon wedges

Discover the delightful world of Cajun Shrimp Deviled Eggs, a vibrant and flavorful appetizer that promises to excite your taste buds and brighten your table. These eggs are not just ordinary; they are a feast for the senses, combining the rich, smoky spices of Cajun cuisine with the succulent sweetness of perfectly cooked shrimp. Whether you’re a seafood lover or simply looking to add a splash of color to your appetizer platter, Cajun Shrimp Deviled Eggs are sure to be a hit, offering a perfect balance of spice, creaminess, and visual appeal that will leave everyone craving more.

Ingredients

  • 6 large eggs
  • 3 tablespoons of mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons of chopped chives, for garnish
  • 2 tablespoons of fresh minced parsley, for garnish

Shrimp

  • 12 small shrimp, peeled and deveined
  • 1-1/2 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon smoked paprika
  • Paprika and green onions for garnish

Process

  1. Heat 1-1/2 tablespoon olive oil in a pan over medium heat.
  2. Toss shrimp with 1 teaspoon Cajun seasoning and smoked paprika.
  3. Sauté shrimp for 1-2 minutes per side until opaque, slightly curled, and golden.
  4. Remove and cool.

Assembly Directions

  1. Place eggs in a large pot; be sure the eggs are completely submerged in water.
  2. Bring water to a boil, turn the heat down to medium-high, and simmer for 11 minutes.
  3. Drain the hot water and fill the pot with cold tap water. When the eggs are cool enough to handle, remove the shells. It’s easier to remove shells when the eggs are warm.
  4. Slice eggs in half and remove the yolk to a separate bowl. Place the whites on a serving platter.
  5. Mix yolks with mayonnaise, Dijon mustard, lemon juice, hot sauce, Cajun seasoning, garlic powder, salt, and pepper.
  6. Spoon mixture into egg whites. Top each egg with minced red onion and a small shrimp. Sprinkle with paprika. Keep eggs refrigerated until they are ready to serve.

Bloody Mary Deviled Eggs

Dinner Ideas April 9, 2026 Leave a comment
Deviled eggs topped with shrimp, bacon, and pickles served with Bloody Mary ingredients.

Are you ready to elevate your appetizer game with a splash of fun and flavor? Introducing the delightful twist on classic deviled eggs: Bloody Mary Deviled Eggs! This recipe combines the savory richness of traditional deviled eggs with the bold, tangy kick of a Bloody Mary cocktail. Perfect for brunch gatherings, holiday parties, or whenever you want to impress your guests with something uniquely delicious. One of the most exciting ways to make these eggs is by using Bloody Mary Pickled Eggs as a base.

Serve these Bloody Mary Deviled Eggs chilled, garnished with additional pickled vegetables or olives. They make a striking addition to any brunch table or cocktail party, offering a savory, tangy, and slightly spicy flavor profile that will delight your guests. For an extra touch, pair them with a cold Bloody Mary cocktail to complete the theme.

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • ½ tablespoon prepared horseradish
  • 1 small garlic clove, minced
  • ½ tablespoon tomato paste
  • 1 teaspoon hot sauce
  • Juice of ½ lemon
  • ½ teaspoon celery seeds, or celery salt
  • ¼ teaspoon salt
  • Pepper to taste
  • 2 slices of crisp, cooked bacon crumbled
  • 1-1/2 teaspoon Old Bay seasoning
  • 12 Bacon pieces
  • 12 sliced celery leaves
  • 3 Sliced lengthwise sweet baby Gerkin pickles
  • 12 cherry tomatoes

Process

  1. Place eggs in a large pot; be sure the eggs are completely submerged in water.
  2. Bring water to a boil, turn the heat down to medium-high, and simmer for 11 minutes.
  3. When finished, drain the hot water and fill the pot with cold tap water.
  4. When cool enough to handle, remove shells from the eggs. (Note: shells are easier to remove when warm.
  5. Cut the eggs in half horizontally, not from top to bottom. If needed, trim the bottom of each egg so it can stand upright on a plate or dish.
  6. Remove the yolk to a separate bowl. Place the whites on a serving platter.
  7. With a hand mixer, beat or hand-mash together the yolks, mayonnaise, horseradish, garlic, tomato paste, hot sauce, lemon juice, celery seeds, salt, and pepper until smooth.
  8. Spread Old Bay seasoning onto a small plate. Tip the cut edges of the egg whites into the seasoning.
  9. Spoon or pipe the yolk mixture into the rimmed egg whites. To garnish, spear a sliced pickle, a slice of bacon, and a cherry tomato on a toothpick and top the egg with it. Slide celery leaves into the yolk mixture. Keep eggs refrigerated until they are ready to serve.

Candied Jalapeño Pickled Eggs

Dinner Ideas April 7, 2026 Leave a comment
Pickled eggs with jalapeño slices and onions in a glass jar on a wooden table.
These zesty pickled eggs are infused with jalapeños and spices for a flavorful, rustic snack.

Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.

Ingredients

  • 10 eggs
  • 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground Turmeric
  • ½ teaspoon cayenne pepper
  • 1 cup sliced Jalapeños

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
  3. Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
  4. In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
  5. Remove jalapeños from the hot brine with a slotted spoon.
  6. Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
  7. Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
  8. Let sit for 30 minutes before adding the lid.
  9. Secure the lid and place in the refrigerator when eggs cool to room temperature.  

Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.