The Green Onion Experiment

On Thanksgiving, I needed Green Onions for a recipe.  After I took what I needed, I thought I would try an experiment.  I put the onions in a glass (A Hazlitt Winery wine glass from The Finger Lakes) of water and placed it in a sunny window.  I wanted to see if the onions would re-grow.  Two days later and they are already taking off!  No need to buy new ones or throw away the leftover.  I'll update this post as they progress.  

Day 2: Dark Green Is New Growth

Day 2:  New Shoot On Left

Meatball Monday

Tonight's Dinner- Spaghetti & My Mom's Meatballs.

Ingredients

1 lb. Ground Beef

1/2 c. Italian Bread Crumbs

1 Egg

1/4 c. Milk

1/4 tsp. Oregano

1/4 tsp. Salt

1/4 tsp. Pepper

1 Jar of Spaghetti Sauce

Directions

Preheat the oven to 350.  In a large mixing bowl, combine all ingredients.  Using you hands, create Meatballs that approximately 1.5 oz to 2.0 oz each.  Place meatballs in a round cake pan.  Bake for 35 minutes.  Once the meatballs have finished baking, pour 1 jar of sauce into a saucepan.  Add the meatballs to the sauce, cover.  Heat the sauce and meatballs on low for 1 hour, stirring occasionally.  Serve with spaghetti as prepared by package directions. 

White Chicken Chili

My version below is adapted from this one on Gooseberry Patch I found while searching Pinterest.

Ingredients

Salt
Pepper
3 TBS. Olive Oil
1 lb. Boneless, Skinless Chicken Breasts (Cut Into 1/2" Pieces)
1 Large Yellow Onion (Diced Small)
3 c. Chicken Broth (Made from 3 c. Hot Water & 3 Chicken Bouillon Cubes)
3 15-1/2 oz. Cans White Kidney Beans (Drained & Rinsed)
1 4 oz. Can Diced Green Chiles
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
3/4 tsp. Dried Oregano
1/8 tsp. White Pepper
6 oz. Sour Cream
1 1/2 c. Monterey Jack Cheese (Shredded)
1 TBS. Cornstarch

Directions

Season chicken with salt and pepper.  Add 2 TBS. Olive Oil to a large skillet over medium heat, cook chicken stirring occasionally for about 5 minutes.  In a large pot over medium-low heat, saute the onions in the remaining oil until tender- about 15 minutes.  Stir in remaining ingredients (including the cooked chicken) except the sour cream and cheese.  Stirring occasionally, simmer for 30 minutes.  Add sour cream and cheese.  Stir until cheese is melted.  Mix cornstarch with 1 tsp. cold water.  Add to chili.  Cook on low 10 minutes, stirring frequently.  Optional to serve with additional shredded cheese and sour cream.

What's This All About?

IT'S ALL ABOUT...
Recipes. Alton Brown. Grocery Stores. The Best Thing I Ever Made.Twitter. Garden. Ingredients. Family. New York. Cutthroat Kitchen Cooking. Notre Dame. Lunch. Ina Garten. The Best Thing I Ever Ate. Recipe Reviews. Appliances. Brunch. The Past. Herbs. Yankees. Baking. Chopped. Fun. Magazines. Snacks. Master Chef. Technique. Eating. Crockpot. Trip Advisor. Top Chef. The Future. Pennsylvania. Utensils. Home Cooked. Restaurants. Decorating. Bar-tending. Memories. Craftiness. Food. Bacon. Articles. Tradition. Kids. Outdoors. Parties. Paula Deen. Iron Chef. Ice Cream. DIY. OBX. Tailgating. Travel. Pictures. Grill. Bravo. Irish. Reading. Pinterest. North Carolina. Spices. Candy. Restaurant Reviews. BBQ. Desserts. Southern. Scrapbook. Food Trucks. Watching. Dinner. Italian. On A Budget. Chocolate. Trendy. TV. Kitchen Favorites. New. Appetizers. French. Never Agains. Food Network. Talking. Potatoes. Finger Lakes. Bars. Vegetables. Old. Booze. Key West. Seafood. Cheese. Drinks. Breakfast. Entertaining. Flowers. Bread. Beaches. Friends. Hearing. Pets. Hosting. Holidays. Beef. Butter. Jimmy Buffet. Wine
...ALL ROLLED INTO ONE.