NJ Peach & Viadalia Onion Spiked Relish

Adapted from spicysouthernkitchen.com

1 cup NJ peaches- diced

3/4 cup Vidalia onion- diced

1 jalepeno- minced

1 cup water

1/2 cup sugar

1/2 cup raw apple cider vinegar

2 TBsp captain Morgan’s Spiced Rum

1 cloves garlic- minced

1/4 tsp mustard seeds

1/8 tsp celery seed

1.2 bay leaf

1/4 tsp red pepper flakes

Put water, sugar,vinegar in a pot and bring to a boil

Then add remaining ingredients and continue to boil on medium heat for 20 minutes- stir often

Remove bay leaf. Drain 1/2 the Juice and let cool

Serve ontop of hot dogs or your favorite burger. Goes well with soft cheeses like Brie or Camembert.

Coq au Vin – Chez Zig style

1 rotisserie chicken -quartered

12 mushrooms- quartered

3 carrots- 1″ pieces

3 ribs of celery-1″ pieces

1 Vidalia onion- large chunks

3/4 cup red wine

1 1/2 cups chicken stock

3 TBsp tomato paste

3 TBsp butter

2 TBsp dried thyme

1 bay leaf

Cook carrots, celery, onions on medium heat for about 14 minutes. Let it get semicarmelized.

Add mushrooms, broth, wine, tomato paste, bay leaf, thyme and cook covered until veggies are tender- about 10 minutes.

Add butter and whisk in and then nestle in your chicken. Cook covered until chicken is warm.

Super quick- about 30 minutes!!!  It creates a hearty, rich and velvety sauce!

So this is not traditional- I know. My Grandmother from France is rolling in her grave! But the flavors are there like in the original. I did not add bacon. You really don’t need it but add it if you like. I used a sweet onion not pearls because that’s what I had – actually it was really tasty- it mellowed out the Cabernet….

A simple and elegant meal you can make any weeknight- don’t forget the baguette for that yummy sauce!!

Mexican Meatloaf

1 lb ground turkey

1/2 cup salsa

1/2 cup crushed tortilla chips

1 1/4 cup corn

1/2 cup diced Vidalia onion plus 1 onion cut in large slices

1/2 cup black beans

3/4 cup shredded Mexican blend cheese

4 TBsp taco seasoning

1 1/2 cups enchilada sauce

Saute diced onions until cooked and add seasoning, sauce, 1/4 cup corn, chips, meat.

Put on pan and create a cavity and fill with beans and 1/4 cheese. Top with the rest of the meat. Put large sliced onions and corn around and pour cup of sauce over and top with cheese and salsa.

Bake at 375 for 50 minutes

Easy, quick prep and tasty. I used the sweet onions because that’s what I had on hand- they were actually very nice with the taco seasoning. Add other veggies around like poblano peppers.

Home on The Range Chicken & Veggiesc

3 chicken breasts-cut in quarters

4 red skin potatoes-small chunks

6 carrots- 1″ pieces

2 celery ribs-1/2″ pieces

Orange bell pepper-1″ pieces

1 Visalia onion-1″ chunks

6 cloves of garlic- smashed

1/4 cup dry ranch dressing

4 sprigs of fresh thyme

1 cup water or stock

Brown chicken for 1-2 minutes per side

Grease pan and add potatoes

Top with chicken

Put in veggies and brown for 3 minutes then add 1/3 cup water and simmer for 5 minutes

Pour over chicken and then sprinkle with ranch dressing and add 2/3 cup water

Bake at 400 degrees for 45 minutes

Simple, elegant, full of roasted goodness!

Sweet Onion Dip


2 cups shredded Vidalia Onion
2 cups Parmesan cheese( plain old shaker cheese)
2 cups Mayo

Mix together and put in a 400 degree oven for 45 minutes.
(no need to grease pan)
Serve with pita chips

This is the easiest recipe I know- it comes out awesome every time and people always thin k there’s something else in there. I mean its so simple, but that’s what makes it so good.

Use the leftovers, if any, to mix in with cooked pasta. Or spread it on a toasted baguette with grilled shrimp and Boston lettuce.

Make this for your next party- I guarantee everyone will love it. If not, I’ll buy you a beer!

Do not use low fat mayo- its terrible in this dish. It gets super watery and just plain gross! Save that stuff for, well….nothing!