Sweet Onion Express Recipes

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Grilled Shrimp with Summer Salsa

Ingredients

Salsa:
½ cup chopped ripe plum (about 1)
½ cup diced apricots (about 2)
½ cup diced nectarine (about 1)
2 Tbsp. fresh mint (thinly sliced)
2 Tbsp. red onion (diced)
1 Tbsp. serrano chile (minced and seeded)
1 tsp. lime rind (grated)
3 Tbsp. fresh lime juice
1 Tbsp. honey
¼ tsp. salt
1/8 tsp. ground red pepper
12 sweet cherries (pitted and halved)
1 green onion (finely chopped)
To prepare salsa, combine all ingredients in a medium bowl; Stir well.  Cover and chill 1 hour. Shrimp:
2 Tbsp. butter, melted
2 tsp. fresh lemon juice
¼ tsp. salt
1 garlic clove (minced)
24 jumbo shrimp (about 2 pounds peeled and deveined)
Cooking spray
6 lime wedges
Mint sprigs (optional)

Preparation

To prepare shrimp, place butter, juice, salt, garlic and shrimp in a large bowl; toss to coat.  Thread 4 shrimp onto each of 6 (12-inch) skewers.  Prepare grill. Place kabobs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done.  Serve with salsa and lime  wedges.  Garnish with mint sprigs, if desired.

Peaches and Cream Pie

Ingredients

3 cups fresh, chopped Peaches
1 unbaked 9-inch deep dish pastry shell
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 eggs, beaten
½ cup sour cream
½ cup sugar
½ cup all-purpose flour
¼ cup butter or margarine
1 fresh Peach, sliced for garnishing

Preparation

Place 3 cups of peaches in pie shell. Combine 1 cup sugar, 1/3 cup flour and salt. Add eggs and sour cream, stirring until well blended. Spoon over peaches. Combine sugar and remaining flour; cut in butter until mixture resembles coarse meal. (Using a pastry blender works best.) Sprinkle evenly over pie. Bake at 350ºF for 60 minutes or until golden brown. Use sliced peaches for garnish. Serves 10.

Tropical Salad

Ingredients

2 mangos (peeled and cut into ½-inch pieces)
2 kiwi (peeled and sliced ¼-inch thick, cut in half)
1 pineapple (peeled, cored, and cut into ¾-inch pieces)
2 Tbsp. fresh cilantro (chopped)
1 Tbsp. fresh lime juice
2 tsp. freshly grated lime peel
1 tsp. garlic (finely chopped )
1 tsp. red chili peppers (chopped and seeded)

Preparation

Place mangos, kiwi and pineapple in a large bowl. Toss gently. Add remaining ingredients. Stir to coat. Let stand 10 minutes. Serve at room temperature or refrigerate until serving time.

Sweet Tenderloin

Ingredients

2 pork tenderloins
Salt and black pepper to taste
2 apples
3 Tbsp. all-purpose flour
1 tsp. cumin
1 tsp. vegetable oil
¼ cup onions finely (chopped)
2 Tbsp. red wine vinegar
½ cup chicken broth
    2 Tbsp. honey
1 Tbsp. tomato paste
¾ cup seedless grapes

Preparation

Sprinkle tenderloins with salt and pepper. Cut each apple into quarters. Peel and core. Blend flour with cumin. Dredge tenderloins in flour mixture. Heat oil over medium-high heat in heavy skillet. Add tenderloins. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes. Pour off fat from pan. Add apples and onions around meat. Cook and stir about 3 minutes. Add vinegar, chicken broth, honey, and tomato paste. Bring to a simmer, stirring. Cover tightly. Cook about 15 minutes. Add grapes. Cook 5 minutes longer. Slice pork on the bias. Serve with apples and grapes and some sauce over each serving.

Lacy Pear Coffee Cake

Ingredients

1 3/4 cups flour
1 1/2 cups packed brown sugar
1 tsp. Ground cinnamon
1/2 tsp. each: salt, baking powder and baking soda
1/4 tsp. ground nutmeg
3/4 cup shortening
3 eggs
1 tsp. vanilla
1 1/2 cups pears, finely chopped
1/2 cup chopped blanched almonds
Powdered sugar (optional)

Preparation

In a large mixer bowl, combine all ingredients except pears, nuts and powdered sugar.  Beat 3 minutes at medium sped; scrape bowl as needed. Stir in pears and nuts.  Pour into 2 greased and floured 8-inch round pans.  Bake at 350˚F 35 to 40 minutes or until cooked.  Cool in pan 10 minutes; turn out into wire rack.  Cool completely.  Place a lacy paper doily on each cake layer.  Dust with powdered sugar; carefully remove doily.  Makes 2 layers; serves 8 to 12.

Ruby Red Party Cheesecake

Ingredients

36 vanilla wafers
2 8 oz.- packages of cream cheese, softened
¾ cup sugar
2 eggs
4 Tbsp. Ruby Red grapefruit juice
3 cups Ruby Red grapefruit sections
2 cups strawberry glaze
Whipped cream
Paper muffin cup liners

Preparation

Preheat oven to 350ºF. Place paper liners in 36 muffin tins; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs and grapefruit juice; beat until smooth and creamy. Fill each muffin cup ½ full. Bake for 15-20 minutes. Cool thoroughly. Gently fold grapefruit sections and strawberry glaze together. Top each cheesecake with the mixture and chill. Serve with whipped cream, if desired.

Texas Fiesta Salad

Ingredients

3 Ruby Red Grapefruit
1 orange, peeled and cut up
1 small ripe banana, sliced
1 can (8oz.) crushed pineapple, drained
¼ cup whipping cream
1Tbsp. sugar
¼ cup sour cream
½ cup miniature marshmallows
¼ cup each coconut and chopped nuts

Preparation

Halve Grapefruit and chill. In mixing bowl, whip cream with sugar; beat in sour cream. Fold in remaining ingredients. Cover and refrigerate. To serve, scoop salad onto Ruby Red halves. Garnish with mint or watercress sprigs, if desired. Serves 6.

Chicken and Grapefruit Stir-Fry

Ingredients

1 Ruby Red Grapefruit, peeled
1 can (8 oz.) pineapple chunks in unsweetened pineapple juice
1Tbsp. cornstarch
1 tsp. reduced-sodium soy sauce
2 boneless, skinless half-chicken breasts
1 Medium garlic clove, minced
½ Tbsp. vegetable oil
¼ lb. snow peas, trimmed
2 green onions, sliced diagonally

Preparation

Peel and section grapefruit over bowl; reserve juice. Drain pineapple well, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Cut chicken breasts across grain into thin strips. In large skillet, sprayed with no-stick cooking spray, stir-fry chicken with garlic in oil over medium heat until lightly brown. Add snow peas and cornstarch mixture; cook, stirring until thickened. Add Grapefruit, pineapple and green onions; heat. Serves 4 (1 cup serving size).

Rio Grande Chicken

Ingredients

½ cup butter or margarine
2 tsp. curry powder
1 tsp. ginger
¼ tsp. salt
12 chicken drumsticks
4 Ruby Red Grapefruit
¾ cup bottled chutney

Preparation

Preheat oven to 400ºF. In a shallow baking dish, melt butter with curry, ginger and salt. Arrange chicken in pan, turning to coat on all sides. Bake for 20 minutes. Turn chicken; bake 20 – 30 minutes or until tender. Meanwhile, cut half-inch slice off top and bottom of each grapefruit; then, cut each into 3 thick slices, leaving peel on. Heat chutney in skillet until bubbly. Arrange grapefruit slices in pan. Glaze each side about 2 minutes. Arrange glazed grapefruit on plate, with drumstick on top. Serve hot. Serves 6.

Grapefruit Pie

Ingredients

Crust:
1 2/3 cup graham cracker crumbs (22 squares, crushed)
3 Tbsp. sugar
6 Tbsp. melted butter

Pie:
1 cup water
¾ cup sugar
2 Tbsp. flour
2 Tbsp. butter
½ of a 3 oz. Package strawberry gelatin
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
3 Ruby Red Grapefruits, peeled, sectioned,
and membranes removed
Whipped topping for garnish

Preparation

Preheat oven to 350ºF. Make crust first by mixing together  crumbs, sugar and butter. Press into bottom and up sides of a 9-inch glass pie pan. Bake for 8 minutes and let cool. Turn off oven.  Prepare filling next. Whisk together water, sugar and flour in a saucepan. Heat over medium, stirring often, until thickened. Remove from heat. Stir in butter and gelatin. Set aside to cool. Combine cream cheese and powdered sugar. Beat until light and fluffy. Spread cream cheese mixture over crust. Arrange grapefruit over cream cheese filling. Pour gelatin mixture over grapefruit and chill until serve. Garnish with whipped topping and serve.

Holiday Turkey Salad

Ingredients

2 cups cubed cooked turkey
1 cup sliced celery
1 cup Navel Orange segment
½ cup mayonnaise, thinned with Navel Orange juice
¼ cup toasted slivered almonds

Preparation

Combine all ingredients. Toss. Chill. Serve on lettuce. Garnish with orange segments. (Tuna or chicken can be used in place of turkey.) Serves 4.

Orange Pumpkin Filling

Ingredients

1 cup cooked pumpkin
2/3 cup light brown sugar
½ tsp. salt
¾ tsp. cinnamon
¼ tsp. ginger
1/8 tsp. nutmeg
1/3 cup chopped nuts
2 eggs, beaten
2 Tbsp. Navel Orange juice
½ tsp. grated Navel Orange rind
1 cup hot milk

Preparation

Mix together pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and nuts. Blend together eggs, orange juice and orange rind. Add milk gradually to egg mixture, stirring constantly. Add liquid to pumpkin mixture, stirring until well blended. Pour into unbaked pastry shells. Makes 8 tarts.

South American Black Bean Soup

Ingredients

1 Sweet Onion, diced
1 Tbsp. olive oil
4 large cloves fresh garlic, crushed
4 cans (16 oz. each) black beans, undrained
2 cups chicken broth
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper
Salt, to taste
2 fresh limes (1 for garnish)
1 Bunch fresh chopped cilantro, for serving
Sour cream, for serving

Cooking Instructions

Sauté onion in olive oil in a large saucepan over medium high heat until soft. Add garlic and cook 1-2 minutes to infuse flavors. Stir in black beans and chicken broth. Season with cumin, cayenne pepper and salt. Reduce heat to a medium-low setting, cover and simmer 20-30 minutes or until as thick as desired. Stir the juice of 1 fresh lime into the soup. Ladle soup into serving bowls and top liberally with chopped fresh cilantro. Add a dollop of sour cream and garnish with a slice or wedge of lime. Serves: 6-8

Vidalia Sweet Onion & Artichoke Appetizer

Ingredients

4 oz. cream cheese, softened
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
Tabasco sauce, to taste
1 can (14 oz.) artichoke hearts, drained and finely chopped
4 Baby Vidalia Sweet Onions, chopped
1 cup Parmesan cheese, finely grated
Additional Parmesan cheese, for topping
Assorted crackers, bagel chips or toasted pita points, for serving

Cooking Instructions

Beat cream cheese with mayonnaise, lemon juice, salt and Tabasco sauce until smooth. Fold in chopped artichoke hearts, Baby Vidalia Sweet Onions and Parmesan cheese. Spread mixture evenly in a shallow casserole dish and top with a light sprinkling of additional Parmesan cheese. Bake, uncovered, in the center of a preheated 375º F oven for 30-35 minutes or until golden. Serve warm with crackers, bagel chips or toasted pita points. Serves: 8-10

Breezy Sweet Onion & Broccoli Soup

Ingredients

3 Tbsp. butter or margarine
3 Tbsp. all purpose flour
2 cups chicken broth
1 Bunch fresh broccoli
1 jar (12 oz.) Chopped Vidalia Onions, well drained
1 cup Half and Half
1 cup sharp cheddar cheese, shredded
Grated zest of 1 fresh lemon
Salt & pepper, to taste
Fresh lemon slices, garnish

Cooking Instructions

Melt butter in a large saucepan over medium heat. Whisk in flour to form smooth paste. Whisk in chicken broth and cook until smooth. Rinse broccoli and trim into small bite sized pieces. Add broccoli, onions and Half and Half to the chicken broth mixture and cook, uncovered, until broccoli is tender. Add cheese and stir until smoothly melted and blended. Add grated lemon zest and season, to taste with salt and pepper. Garnish bowls with slices of fresh lemon.