Pickled Onions

I actually made pickled onions out of boredom one day cause I wanted a different topping for tacos. I really did not realize how easy it truly was to make. I started with a recipe for one onion's worth of deliciousness, but little did I realize how much my husband would actually like these. The following recipe is for a LARGE batch, but can be easily be broken down for smaller portions.

Pickled Onions
3 large red onions, sliced thinly (a mandolin slicer comes in VERY handy for this)
2 cups apple cider vinegar
4 cups of water
2 T coarse sea salt
4 T sugar

Bring vinegar, water, salt, and sugar to a boil. Cook until salt and sugar have dissolved.  Add in onions and boil for just a minute or two. Remove from heat and cover pot. Let sit for about 15-20 mins, then enjoy.  Leftovers can be stored in an airtight container, in the fridge, for about a week. However, they never last that long in my family.

S'ghetti Sauce

I've gotten to a point in my life where I really just can't tolerate premade/jarred/canned sauces. They are just too sweet, or salty, for my liking. So I just make my own. The measurements of spices is VERY vague because I cook by sight when I'm working with spices. My measurement really is just for ratio purposes. Always start with a little bit, let it warm through, then, if need be, add more. Everyone seems to love both versions of my sauce. Both freeze really well, so I normally end up making a triple batch so it's less work I have to do later. Two birds. One stone. lol

 Basic S'ghetti Sauce
2 large cans of tomato sauce
1 large can of diced tomatoes
~1Tbsp of white cooking wine
minced garlic- i like a lot, but i know some people just like a hint
~1Tbsp Onion Power, Oregano, Parsley, Thyme, and Basil
a dash or two of cayenne pepper - trust me, it's amazing!
Sodium Bicarbonate (Baking Soda)

Optional-
salt & white pepper to taste
~ 2tsp of Rosemary
sauteed onions
sauteed shallots
sauteed mushrooms

Mix everything but the baking soda together. Let it warm through.  Taste the sauce, if it's too acidic (which it tends to be when adding canned diced tomatoes), add about 1/4tsp of sodium bicarbonate.  It will bubble up and be a little foamy for a while. It will cook down, I promise! After it looks like regular sauce again, taste it again. If it's still too acidic, repeat the sodium bicarbonate. If you add too much, the sauce will seem sweet.

Deluxe S'ghetti Sauce 
Same as above but err on the side of the sauce being under seasoned at first. Add in 1/2lb- 1lb of browned ground beef, mild Italian Sausage, and diced pepperoni stick. Simmer these in your sauce for about 20mins or so. Taste it and adjust seasonings accordingly.

Baked Mac N Cheese Version 2.0

1lb of pasta, rotini, shells, elbows, etc
2oz of some type of salty pork, proscuitto, ham, or bacon, cooked
1 c chopped, cooked broccoli
1/2c panko
1/3c parmesan, grated

Cheese sauce
3T butter
3T flour
small onion minced
3cups+ milk, whole milk works best
2cups shredded cheddar.
Salt & Pepper to taste

Preheat oven to 350*.

Cook pasta to al dente.  While pasta is cooking, continue making the cheese sauce.

Cheese sauce-
Melt butter in sauce pot. Add in onion and cook until translucent. Add flour, salt and pepper to make a reux base. Cook for at least a minute, constantly stirring/whisking. SLOWLY add in milk. Add just a little bit at a time. Completely blend milk and flour mixture, before adding more.  This will save you a MAJOR headache of trying to incorporate everything. It makes for a smoother sauce. Once milk is fully incorporated, add in cheese about a 1/4c at a time.

Once cheese sauce and pasta are done, mix together adding ham/prosuitto/bacon and broccoli. Put into casserole dish and top with panko bread crumbs and Parmesan. 

Baked at 350* for  about 15 mins. Optional- broil for a few minutes to make the top golden brown. just keep an eye on it so that it doesn't burn.

Healthier French Toast

Ingredients-
2 T  butter
1/4c bourbon (plus some)
1/4c light brown sugar
2-3 large eggs
2-3 bananas, sliced thin
1/4c + 2/3c milk, whatever kind you like. 2% will be better for the healthier version
1T vanilla extract
cinnamon to taste. I use around 1tsp or so
dense bread (like sourdough or brioche), make sure it's NOT super fresh.

- Sauce- Taste the bourbon. Make sure it's yummy. Melt butter in a nonstick pan and add half of bourbon and brown sugar. Cook until it makes a nice syrup. It really should only take a minute or two. Toss in bananas to coat. Slowly add in 1/4cmilk. Set aside but make sure to keep it warm.  Take another taste of the bourbon. You paid good money for it. It deserves to be loved.

-Whisk 2/3c milk, vanilla, cinnamon, remaining bourbon, and eggs together. Warm a large non stick pan and lightly spray with cooking spray. Dip bread into egg mixture, letting it soak for 45seconds per side.

- Place bread into pan and cook until lightly brown on both sides. Plate and top with bourbon-banana sauce. Serve Immediately.