Honey Chilli Onions With Marinated Artichokes Food

TUSCAN ARTICHOKE SALAD

Steps:

• Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
• Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

ARTICHOKE AND ONION FRITTATA

Steps:

• Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.

GRILLED ARTICHOKES WITH HONEY-CHILE DIPPING SAUCE

Steps:

• Cut 1/2 inch off the top of the artichokes. Then cut each artichoke in half vertically. Using scissors, trim the leaves of pointy ends. Carefully cut out and discard the fuzzy chokes in the center of each half. Rub the artichokes with lemon.
• Bring 2 inches of water to a boil in a large pot fitted with a steamer rack. Add the artichokes, cover, and steam until tender, about 30 minutes, adding more water if necessary. Set aside for 15 minutes to cool.
• In a bowl, stir together the mayonnaise, chile sauce, honey, 1/4 teaspoon pepper and a pinch of salt. Set aside.
• Prepare a grill for medium-high heat.
• Brush the steamed artichokes with olive oil and sprinkle with salt and pepper. Grill, cut-side down, until nicely charred, 4 to 5 minutes. Serve with the dipping sauce.

CHILI ONIONS

Steps:

• In a small skillet over medium-high heat, heat the oil. Mix in the onion, chili powder, cumin and 1/4 teaspoons salt. Saute until the onion is translucent and crisp-tender, 4 minutes. Adjust the seasoning with salt to taste. Cool to room temperature.

CHILLI CHICKEN WITH HONEY & SOY

Steps:

• Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
• Pour boiling water over the rice noodles in a bowl and leave to soak.
• Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.

AWESOME CHILI, NO ONIONS!

Steps:

• Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
• Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
• Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.

BBQ GRILLED HONEY ONION

Steps:

• Slice tops off onions and peel, keep root end intact.
• Slice onions in half through the root.
• Cut each half into 4-6 wedges, though the root so wedges hold together.
• In a small bowl, mix together honey, soy sauce and mustard.
• Add onion pieces and toss to coat.
• Let stand for 1-2 hours.
• Place onions in grill basket and cook 10-15 minutes until tender.