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You can’t go wrong with storing onions in your pantry! This staple ingredient is used in all sorts of dishes. Not only is it part of the classic trio of carrots, onions, and celery (also known as mirepoix) used for many soups and sauces, but it’s also one of the most delicious burger toppings when sliced and served raw. If you’re looking for other ways to use up a bag of onions, read on for our best onion recipes that might just surprise you. Here, you’ll find tons of ways to cook with onions—like caramelized onions, grilled onions, fried onion rings, and roasted onions with pork and apples. Plus, we’ll show you how to pickle onions for a flavorful addition to tacos and salads.
Looking to make onions the star ingredient? Give our recipe for a big blooming onion a try! It’s crispy and golden on the outside and sweet and tender on the inside—and it’s just like the kind you might find in a restaurant! Or try out the viral French onion pasta recipe that’s incredibly rich and cheesy. Prefer cooking with scallions or green onions? Look for the flaky sour cream and onion biscuits or the five onion tart that gives all different types of onions a try. If big, bold flavor is what you’re after, these onion recipes are a great place to start! Just make sure you know how to cut onions without crying!
Sour Cream and Onion Biscuits
There’s just something about the flavor combination of sour cream and onion that’s so darn good. The key is to use scallions (or green onions), chives, and ranch seasoning mix.
Get the Sour Cream and Onion Biscuits recipe at The View from Great Island.
Ginger Beef and Onion Rice Bowls
Thinly sliced onions add even more flavor to this ginger-garlic marinated beef recipe. Serve it all on top of fluffy rice with sliced scallions for the perfect weekend meal.
Get the Ginger Beef and Onion Rice Bowls recipe at Butter Be Ready.
Five Onion Tarts
This recipe uses not one, not two, but five different types of onions! We’re talking scallions, shallots, yellow onions, leeks, and chives!
Get the Five Onion Tart recipe at The Modern Proper.
Cream of Onion Soup
This silky-smooth, creamy soup looks (and tastes) impressive, but you’ll be surprised to learn that it’s ready in under 25 minutes!
Get the Cream of Onion Soup recipe at Little Sunny Kitchen.
Grilled Veggie Salad with Grilled Vidalia Onion Salad
Vidalia onions are naturally mild and sweet, plus they’re perfect for grilling! They get those beautiful char marks for the salad and they can even be blended up into a creamy onion dressing.
Get the Grilled Veggie Salad with Grilled Vidalia Onion Salad recipe at A Farmgirl’s Dabbles.
Caramelized Onion Mushroom Crostini
Lots of butter and Marsala wine help make the onions and mushrooms super caramelized and jammy. Add some fresh thyme leaves and use the mixture as a topping for crisp crostini bread.
Get the Caramelized Onion Mushroom Crostini recipe at Foodie Crush.
Maple Pork Roast with Apples and Onions
The combination of roasted apples and onions adds a much sweet and savory flavor to this simple pork dish. It’s perfect for fall weekend dinners or even holidays!
Get the Maple Pork Roast with Apples and Onions recipe at Julie’s Eats and Treats.
Air Fryer Onion Rings
Just because you’re eating healthy doesn’t mean you can’t enjoy this crispy fried favorite! Try the air fryer version for a healthier spin on the game day food.
Get the Air Fryer Onion Rings recipe at Amanda’s Cookin’.
To me, the Fourth of July marks the peak of summer. The days are longer, we’ve been getting outside as much as possible, and you know I’ve been firing up the grill as much as I can.
Peak summer calls for delicious, easy Greek chicken kabobs that not only makes a healthy dinner but is also easy to whip up during the summer weekends. I included options for grilling and baking these kabobs, plus delicious sides we love to serve with them. They have a homemade Greek marinade, and plenty of rainbow veggies and truly make the best dinner!
Now I don’t know about you, but I’m a huge lover of Mediterranean-inspired cuisine. Give me all of the feta, olives, hummus, greek rice, and tomatoes. Oh, and we can’t forget about the cool cucumber yogurt tzatziki sauce now, can we?
If you haven’t made my homemade easy tzatziki yet, you must!
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What you’ll need to make Greek chicken kabobs
These wonderful Greek chicken kabobs are made with a few summer staples and are loaded with flavour. I absolutely love when there are tender, sweet bell peppers served with my Greek chicken, so we’re using all three stoplight bell peppers in the recipe, too! These are the basics you’ll need (and we’ll chat marinade below!):
chickens: you’ll need a pound of boneless, skinless chicken breast.
Veggies: we’re packing in all of the fresh summer produce with red, yellow, and green bell pepper, plus a zingy red onion.
Marinades: the homemade Greek marinade is what makes these kabobs extra special! See below for all of the deets.
The best Greek marinade for chicken
These Greek chicken kabobs are first marinated in a zesty, homemade Greek dressing before being placed on the grill. This is to ensure the chicken is not only full of Greek flavors but also tender and delicious. The Greek marinade I like to use for chicken kabobs is full of flavor. You’ll need:
Make these kabobs your own
The great part about these easy Greek chicken kabobs is that they’re super easy to customize with your fav summer produce! Feel free to sub in:
Be sure to get all of my best tips and tricks for chopping and grilling vegetables here!
How to grill Greek chicken kabobs
Prep your grill & kabobs. Preheat your grill to medium-high heat and place your veggies & marinated chicken pieces onto 8 skewers. Leave a small space between the ingredients so they cook evenly.
Grill the kabobs. Place each skewer on the grill and cook for 8-10 minutes on each side. Keep the lid closed while they’re grilling! Grill until the chicken is fully cooked and the veggies are tender.
Serve ’em up. Remove the kabobs from the grill and serve with tzatziki sauce and your fav sides!
Easily cook these chicken kabobs in the oven
I realize not everyone owns a grill, so I’ve also included instructions on how to make these Greek chicken kabobs in the oven — and they’re just as yummy. Here’s how to do it:
Prep your oven. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Prepare your kabobs. Thread on the chicken and veggies as directed in the recipe.
Bake your kabobs. Place skewers on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through. Chicken is done when no longer pink, or when a meat thermometer reads 165 degrees F. Serve with sauce, roasted potatoes or rice of your choice!
Using wooden skewers? Don’t forget this step
If you’re using wooden or bamboo skewers, be sure to soak them for 15 minutes before cooking your kabobs on the grill or in the oven so they don’t burn.
Our favorite grilling tools
Find all of our go-to kitchen essentials here.
Delicious recipes to pair with these kabobs
Get all of our amazing summer recipes here!
I hope you enjoy this easy grilling recipe for Greek chicken kabobs. Don’t forget that delicious homemade tzatziki sauce for dipping! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Greek Chicken Kabobs
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Easy & delicious Greek chicken kabobs made with a yummy, zesty Greek marinade, red onions and three different types of bell peppers. Make these Greek chicken kabobs on the grill or in the oven and serve them with a homemade Greek yogurt tzatziki sauce! The perfect summermeal.
Cut chicken into cubes, about 1 1/2 inches long, then place them in a large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
While the chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2×2 inch pieces (to be skewered).
Preheat grill to medium-high heat.
Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers in total.
Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.
If using wooden skewers, make sure to soak them for 15 minutes before cooking; this is to prevent burning in the oven or on the grill. See the full post for instructions on how to cook these kabobs in the oven.
Soaked dates are the key to a tender banana bread with no added sugar. Make sure your bananas are ripe — on the dark side with speckles — so that they, too, lend their natural sweetness. The result is a loaf that’s restrained enough that you could enjoy leftovers toasted for breakfast.
We liked the look and texture of both the sliced banana and chopped nuts on top of the bread, but you can choose one or the other if you prefer. If you decide to use only nuts, increase the amount to 1/3 cup.
Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
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Servings: 10 (makes one 8 1/2-inch loaf)
Position a rack in the middle of the oven and preheat to 350 degrees. Grease an 8 1/2- by 4 1/2-inch loaf pan with baking spray or line with parchment paper, leaving 2 inches of overhang on each side and coating the paper with cooking spray.
Place the pitted dates in a medium bowl. Cover the dates with the water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the soaking liquid.
Mash 2 of the bananas (you should have about 180 grams of flesh) in a medium bowl and add the egg, egg yolk and vanilla. Combine the dates, reserved soaking liquid and yogurt in a food processor. Process until smooth, about 2 minutes; some flecks of skin may remain, but there should be no pieces of fruit left. Transfer the mixture to the bowl with the banana mixture and stir together until smooth.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and coconut oil in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer. Beat on low speed until the coconut oil and flour are a mealy powder, about 30 seconds. Add the date and banana mixture and continue beating until just combined and no visible flour remains.
Transfer the batter to the prepared pan and smooth the top. Peel the remaining banana and cut it in half vertically. Press the halves, cut sides up, into the batter so that they are slightly offset. Sprinkle the nuts into the S-shaped gap in between the bananas and bake until the bread is lightly browned and a toothpick inserted into the center comes out clean, 55 to 60 minutes, loosely tenting the cake with foil for the last 15 to 20 minutes to prevent the top from becoming too dark. Let cool in the pan for 15 minutes, then turn or lift out the bread from the pan. Cut into slices and serve, warm or at room temperature.
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Per serving (with pecans)
This analysis is an estimate based on the available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day,” by Jennifer Tyler Lee and Anisha I. Patel (Workman, 2020).
Lush but light, lemon posset is a creamy dessert that takes all of the usual custard requirements as a side step. It contains no eggs nor starch nor gelatin. It takes them minutes to mix up on a stovetop, and then sets into a silky, spoonable pudding after a spell in the fridge.
Get the recipe: Lemon Posset.
I learned about the British recipe while working as a pastry cook in Paris. The first time I was tasked with making it, I was almost sure someone was playing a trick on me. All I had to do was boil cream and sugar, mix in some lemon juice, pour it into glasses and put those in the refrigerator? I tried to question the chef, but he waved me away. Nervously, I made the recipe as instructed. I went back to check on the possets a few hours later. To my surprise, they were no longer liquid and had taken on the texture of a baked custard.
Later, I learned more about this chemical magic trick. Anyone who has made cheese knows that when you add acid to dairy, it starts to clump. The fat in heavy cream prevents the casein proteins in the dairy from forming curds, so it simply thickens. Sugar, dissolved into the cream before the acid is added, encourages the cream to thicken evenly.
Posset recipes don’t vary much, because too much sugar will throw off the ratio of acid to dairy. Adding too much sugar makes an overly sweet pose, but if you don’t add enough it will taste like cream that’s gone sour. You might think more lemon juice would help the pose set faster, but lemon juice contains a lot of water, and that will actually impede thickening.
Today’s posset bears only a passing resemblance to those made in their heyday in the 16th century. Back then, possets were warm, boozy drinks. “A well-made posset separated into three layers: a frothy cream called the ‘grace’ floated on top, a smooth custard occupied the middle tier and warm ale or spirits lay below,” writes Jeri Quinzio in “Dessert: A Tale of Happy Endings.” Potters even made special posset cups, which featured a drinking spout so that a diner could sip the liquid at the bottom while spooning out the cream and custard from above.
In this recipe, adapted from one I used when I worked in restaurants, I suggest you add a little crème fraîche in with the heavy cream and sugar. It’s not necessary, but I like the density it gives the finished puddings. The longer you let the posset sit in the fridge, the firmer it gets. Lots of recipes suggest serving it with cookies, but I like mine with fresh, macerated or jammy berries on top.
For Ramadan, Fork the System brings you stories of family, connections, and the dishes that are made the month special for our guest chefs.
There’s something about fuul and Ramadan.
In our household, we eat it every day – for the whole month.
The table is not complete unless that dish of fuul (fuul medames or stewed fava beans) is smack in the middle surrounded by the supporting cast of other dishes.
Fuul is very popular in the Arabic-speaking part of the world and during the fasting month, it is usually served at suhoor (the pre-dawn meal eaten before fasting starts).
However, that is not quite the case for many families in Sudan, who apply the literal meaning of “fatour” (iftar, or breaking the fast) and make the meal into breakfast, with most of the dishes more reflective of the first meal of the day – eggs, taameya (falafel), soup, salad and, of course, fuul.
And I have to say that in our house, like in many others, it cannot be the tinned fuul. That has been akin to culinary blasphemy for generations as people insist on making it the “proper way” with the beans soaked overnight and then slow-cooked until tender.
But I dare admit more people are starting to accept the charms of the tinned bean; it does make things easier and quicker, and that is what I have used in the recipe below.
Fuul and company
When it comes to fuul, there are certain memories that come to mind and they inevitably involve others being in the picture. That is one of the things about eating fuul – it is not done alone, it is always a group thing: be it family, friends, work colleagues or strangers gathered at a sidewalk restaurant sharing a plate.
After sitting for our university entrance exams, my friends and I had a lot of free time on our hands but were still expected to go to school. So one day, we decided to skip class and go to the corner shop that was famous for its fuul.
There we were, in our school uniforms, attacking this huge, deep, metal plate of freshly made fuul, complete with all the garnishes and add-ons, sitting on upturned plastic soda crates and chugging down cold fizzy drinks.
We did not care about food hygiene, we just wanted to eat fuul and talk about our future. We were hungry but not smart, as we were caught by a teacher, who used to report us to the principal, who, in turn, took great pleasure in dishing out detentions.
During an election day years later, I went on a “scouting” trip with fellow activists to see for ourselves if there really was a huge voter turnout as the government kept telling us.
There we were, driving from one neighborhood to another, looking for all the voters who were queuing in their thousands to cast their ballot for Sudan’s former President Omar al-Bashir. There were none.
Scouting mission done, hunger pangs kicked in and off we trotted to this greasy spoon in the industrial area of Khartoum. The fuul plate was different this time, as it had the added bonus of freshly made taameya crumbled on top, along with the mandatory white cheese, and tahini on the side.
The bakery next door supplied the baladi bread (whole wheat pitas) and, with a plastic jug of the world’s best fresh grapefruit juice on hand, we dug in. Electoral observational work is hungry work, and it also supplied the laughs as we tried to guess what the voter percentage of the al-Bashir government would trot out.
For the love of fuul
That dried broad bean can be taken on a lot – be it seasoning, condiments or add-ons – and it packs a punch. The nutritional benefits of the fava bean are myriad, providing, among other things, magnesium, vitamin B, iron and manganese, which helps prevent osteoporosis and digest glucose among a number of other health benefits.
It is a superfood and one that is easily available to people of all income levels.
At home, our flavor profile is salt, black pepper, a little shatta (chili powder), ground cumin – loads of it – and a lot of lime. Not lemons, they are too sweet, you need lime for that acid kick.
Then come the veggies: finely chopped red onions and tomatoes which are not cooked with the fruit but added to the plate and gently mixed in – you do not want mushy vegetables.
Next comes the good part, the final piece of the jigsaw that brings this whole dish together: sesame oil. Sudan’s sesame seed production is among the highest grade in the world.
At one point, a few years ago, Sudan was the largest global producer and exporter of sesame seeds. As such, we take great pride in our oil and halva sweets. So while many may opt for olive or vegetable oil, no Sudanese household would dare serve a plate of fuul without sesame oil. And then to top it all off: crumbled white cheese (Sudanese feta) mixed with some finely chopped parsley. No parsley? Any green herb would work, failing that arugula is a great substitute, as well.
Fuul is not everyone’s preference. Many Sudanese are opting to serve mulaah, a broth-based stew made with dried okra and mixed with minced meat or dakwa (ground peanut paste). That is usually eaten with a savory set pudding called “asida” which is made from sorghum flour or kisra, a wafer-thin crepe-like flat bread made from fermented sorghum, similar to the Ethiopian injera but less thick.
Still, fuul will always be king in my book. It is filling, tasty and always hits the spot.
As a fiber-packed legume, its slow-release energy goes a long way in keeping hunger pangs at bay while also ensuring a gradual increase in blood sugar levels that ensures energy levels do not spike or drop.
1 can of plain fuul (available in most Middle Eastern supermarkets, you can try it in different flavors as well)
1/3 cup water
1 medium tomato
1 medium red onion (or any color)
Fistful of parsley, chopped (coriander or dill works just as well)
50g feta cheese
Salt, ground black pepper, ground cumin, shatta to taste
Juice of 1-2 limes
1/4 cup sesame oil or any oil of your choice (some people like their fuul to swim in oil so they can mop it up with some pita bread, so again it’s down to your personal taste)
Warm pita bread
Empty the can of fuul in a saucepan and add the water, spices and lime juice. Mix gently. Taste throughout so you can add more seasoning if needed. Put fuul on low heat on a stove and leave to simmer.
Finely chop the tomatoes, onions and parsley and set aside.
Once bubbles (little geysers, be careful, they spit a bit) begin to appear in the fuul, remove the pot from the stove.
Add half the oil to the empty serving dish, pour in the fuul followed by the chopped vegetables and gently mix. Pour the remainder of the oil on the fuul, crumble your feta cheese and top it off with your chopped parsley.
Fuul from scratch
2 cups of dried fava beans
A lot of water
Soak the dry fava beans in water overnight. The water has to cover the beans with an inch to spare.
Drain and discard the soaking water. Put the fava beans in a large pot and add plenty of water – enough to cover the beans with a couple of inches to spare.
Slice the lemons in half and add to the fava beans. Over a stove on medium heat, bring to a simmer and cover it and let it do its thing.
Keep checking on the beans, adding more water if needed, until they are soft enough that you can mush one with your finger.
Once cooked, let it cool and put it in the fridge to use as often as you like to make delicious Sudani fuul.