Vidaliacornbreadpauladeen Recipes

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VALERIE'S SUPER EASY OVEN PAELLA



Valerie's Super Easy Oven Paella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Extra-virgin olive oil
8 ounces Spanish chorizo, sliced thinly on the bias
2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
2 tablespoons minced garlic (about 4 cloves)
2 cups unsalted chicken stock
1/3 cup bottled clam juice
One 14-ounce can chopped fire-roasted tomatoes
1 1/2 cups frozen peas
1 1/2 teaspoons sweet Spanish paprika
1/2 teaspoon saffron threads
Canola oil spray
2 1/2 cups bomba rice or other short-grain white rice such as Arborio
12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
1 pound littleneck clams
8 ounces Prince Edward Island mussels
1/4 cup pimiento-stuffed manzanilla olives, finely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and beginning to brown, 5 minutes. Stir in the chorizo; cook until it releases its oil and begins to brown, another 5 minutes. Stir in the onions and garlic; cook just until the garlic is toasted and the onions are slightly softened, 2 minutes more. Stir in the chicken stock, clam juice and fire-roasted tomatoes. Add the peas, paprika, saffron and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a boil.
  • Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light golden brown in spots, 10 minutes.
  • At this point, the chicken mixture should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top baking sheet, and then remove the paella from the oven. Preheat the broiler.
  • Sprinkle the shrimp with 1/2 teaspoon salt. Combine the shrimp with the clams and mussels in a large bowl.
  • Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tablespoon olive oil. Broil--keeping a close eye--until the shrimp are cooked through, the clams and mussels have opened, and the rice is crispy, 2 to 3 minutes for a top broiler or 5 to 6 minutes for a bottom broiler. Sprinkle immediately with the olives and parsley.

BAKED VIDALIA ONIONS



Baked Vidalia Onions image

Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 5

2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional

Steps:

  • Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

VIDALIA ONION CORNBREAD - PAULA DEEN



Vidalia Onion Cornbread - Paula Deen image

I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes!

Provided by Skipps Kitchen

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package cornbread mix (Jiffy bread)
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat oven to 450°F.
  • Spray 8 inch square bake pan with cooking spray.
  • In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
  • Remove the pan from the heat and pour into Mixing bowl.
  • Add remaining ingredients reserving 1/2 cup of the cheese.
  • Pour into prepared pan.
  • Top with 1/2 cup of cheddar cheese.
  • Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 723.8, Fat 53.3, SaturatedFat 30.6, Cholesterol 172, Sodium 1171.5, Carbohydrate 47.1, Fiber 4.2, Sugar 14.6, Protein 15.7

VIDALIA CORNBREAD (PAULA DEEN)



Vidalia Cornbread (Paula Deen) image

Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Breads

Time 38m

Yield 16 squares

Number Of Ingredients 9

1/4 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray 8-inch square baking pan with vegetable oil cooking spray.
  • In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
  • These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

CORN AND VIDALIA ONION SALAD



Corn and Vidalia Onion Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

4 ears fresh corn, shucked
Cooking spray, for coating the grill
1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Steps:

  • Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
  • Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
  • Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
  • Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

ROASTED VIDALIA ONIONS WITH HERBED BREAD CRUMBS RECIPE - (4.7/5)



Roasted Vidalia Onions with Herbed Bread Crumbs Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 9

2 large Vidalia onions, cut crosswise into 1/2″-thick slices
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. bread crumbs
2 tbsp. unsalted butter, melted
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped thyme
2 cloves garlic, minced

Steps:

  • 1. Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes. 2. Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. Continue baking until topping is golden brown, about 15 minutes more.

VIDALIA ONION CUSTARD BREAD



Vidalia Onion Custard Bread image

"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

1 large sweet onion, halved and sliced
3 tablespoons butter, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1-1/4 cups 2% milk
3/4 cup shredded cheddar cheese, divided
1 teaspoon poppy seeds

Steps:

  • In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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