Hey there, happy Thursday, wow. The week sure did fly by. But also slow at the same time. Anyone else feel that way the last 7 months?
Today is suppose to be another beautiful one here and I am excited to get in a little extra beach time with the girls after we conquer Day 2 of virtual school orientation. Fall at the beach, is just wonderful. We pretty much have the beach to ourselves and something about the sun hitting your skin on a cooler day, smelling the ocean that makes me just so happy. I will not take for granted living just steps from my favorite place, since I know this may not be a long term thing.
Every time I make these quick pickled onions I get so many messages on how. And guys, they are so easy. It's a crime to call it a recipe but I am going for it. So delicious and not to mention onions themselves are so great for gut health and immune boosting. I am also sharing some of my favorite Fall dishes that I have made for the blog. Because I know we all need a little meal inspiration now that school is back in session. This meal planning/prepping post is one of my most popular food posts, I am going to do an updated post with a few more tips! Also, I making it a BIG goal to continue sharing my favorite recipes, I use to do it so much more.
OK, for your easiest, yummiest, quick pickled red onions.
1 large red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
drizzle of olive oil
2 tablespoons maple syrup or honey or agave
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)
1. Pack the onions into a 1-pint mason jar or similar heat-safe bowl.
2. Combine all ingredients (including onions) into the jar or bowl. Mixing well and making sure that the onions are completely covered in the mixture.
3. Microwave for 3 minutes, making sure to stop after every minute to gently and carefully mix. You want the onions to be translucent when finished.
4. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be perfectly pickled for serving.
5. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
** You can also bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions, let it sit covered for 30 minutes and they should be completely pickled by then. And remember that you can easily double or quadruple this recipe for your family or your next gathering.
The onions are delicious on:
- green platanos, boiled or fried like tostonés (yum!!)
-boiled yucca or yuca fries
-your favorite version of avocado toast
And now for some delicious Fall recipe inspo from my blog, so many recipes I legit forgot about and adding to my meal planning for the rest of this month. First off these chocolate chip cookies are the perfect treat, I love to make a double batch to deliver to neighbors and also warm up for afternoon snacks. Best if eaten outside!
Let's not forget these Air Fryer Sweet Potatoes, so good and can easily be made in the oven (at 425 for 30-40 minutes, just make sure you are flipping the potatoes every 10 minutes or so). These Habichuelas Rojas (red beans) are my version of my mom's delish beans. (I make a big batch of them to serve in tacos, on rice or even toss them into my salads! )
Sheet pan dinners are my saving grace, they are so easy and you can easily double for entertaining! This Instant Pot Lentil And Squash Soup is not the cutest but OMG it is delish, and on my list for next weeks soup ( I love making a weekly soup for lunches and dinner to not only save me time but something everyone loves, AND it always tastes better the next day!). Another really popular post was this one with tips on using your Instant Pot and a delicious Mongolian Beef recipe, SO