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Recipes

Chicken, Herb Roasted

          4 Chicken Breasts - Skin on or off
          4 T Screamin' Onionz - Mild, Medium or Hot
          2 T Fresh cut herbs of your choice(Parsley, Cilantro, Chervil, Thyme, Basil)
          4 t Olive Oil for drizzling
          Salt for Sprinkling
  1. Spread Screamin' Onionz under skin of breast or on skinless breast.
  2. Drizzle 1t of Olive Oil on each breast
  3. Evenly sprinkle Herbs on top of chicken breasts. 
  4. Sprinkle with a little salt.
  5. Place in a 375 degree oven and cook until desired doneness. Around 35 minutes depending on the size of the breast

Chicken Patty Sandwich

          2 slices bread or 1 Mikey's Muffins split in two.
          1 Chicken Patty, Good quality, like Bell and Evans, breaded or not.
          1 T Screamin' Onionz - Mild, Medium or Hot
          2 Tomato Slices
          1T Mayonnaise of Your Choice, (Woodstock Farms, Spectrum Organic, Hellmans)
          1 Slice Cheese, Cheddar or Your Choice
          Greens of your choice, baby spinach, arugula, chard, baby kale, etc
          Sprinkle of Salt and /or Pepper if desired
  1. Cook Chicken Patty as directed. Place a slice of cheese on top and melt in oven.
  2. As cheese is melting, toast bread in toaster.
  3. Spread mayo on each slice of toast. Sprinkle with Salt and/or Pepper.
  4. Place Greens on bottom half, top with sliced tomato and cheesy chicken breast.
  5. Place other half of toast on top of chicken and ENJOY!!

 Screamin' Onionz Burgers(makes 8 Burgers)

          2 lbs Fresh Ground Beef, Lamb or Turkey
          8 T Screamin' Onionz - Mild, Medium or Hot
          Salt for Sprinkling on Burgers
  1. Mix Screamin' Onionz and Ground Beef together.
  2. Form 1/4 pound patties.  
  3. Sprinkle burgers with a little salt on each side and pan sear or grill until desired doneness.

Edamame Dip with Toasted Pita 

          1/3 cup Medium Screamin' Onionz. (You can substitute Mild or Hot if you prefer.)
          3 - 5oz bags Edamame, shelled, frozen
          1 1/2 qts Water and 1 T Kosher salt for seasoning the water.
          2/3 cup Extra Virgin Olive Oil
          1 cup water, reserved from simmering the beans
          2 T Cilantro, fresh, washed, stems removed, finely chopped
          1/2 t Cumin, ground
          1  t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1/2 t - Black Pepper, fresh milled from a grinder
          2 t Lemon Juice, freshly squeezed
          1 t Lemon Zest, freshly zested
          2 rounds of Pita Bread
  1. Bring water and salt to a boil and add frozen edamame.
  2. Simmer for 15 minutes or until the edamame beans are soft but still hold their shape.  
  3. Drain beans and reserve 1 cup of the bean simmering water. Let beans and water cool for 30 minutes.
  4. Place beans, water, cilantro, cumin, lemon juice, salt and pepper in a food processor and puree until smooth. 
  5. With the food processor running, drizzle in the olive oil once again until smooth. (You can add more water or oil to thin out if desired.)
  6. Add lemon zest and puree just until all is incorporated.
  7. Cover and refrigerate until use.
  8. Cut each pita in half, those pieces in half again, and again 2 more times until you have 16 triangles from each pita. (Its like cutting a pizza.)
  9. Place those pieces on a baking sheet and toast in a preheated 375 degree oven until crisp but still pliable. About 10 minutes.
  10. Serve warm pita triangles on a platter with your bowl of freshly made Edamame Dip. 

Blue Cheese Wing Dip and Grilled Chicken Wings

          1/2 cup Medium Screamin' Onionz. (You can substitute Mild or Hot if you prefer.)
          1 cup Mayonnaise
          1/2 cup Blue Cheese, Crumbled finely
          1 t Lemon Juice, freshly squeezed
          1/2 t Lemon Zest, freshly zested
          1/2  t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1/2 t - Black Pepper, fresh milled from a grinder
          2 - 3 pounds Chicken Wings
          1 T Canola Oil for chicken.
          1 T Canola Oil to season grill grate. 
  1. Preheat oven to 375 degrees. (Preheat grill on high after chicken is removed from the oven.)
  2. Drizzle canola oil over wings and toss to cover. Season with salt and pepper.
  3. Place wings in a roasting pan and place in oven for 30 minutes. After 30 minutes has expired, remove and let the chicken cool for 15 minutes.
  4. While chicken is in the oven, combine Onionz, Mayo, Lemon Juice, Lemon Zest, Salt and Pepper in a large mixing bowl and whisk until ingredients are incorporated.
  5. Add Blue Cheese and fold into the Screamin' Onionz/mayonnaise mixture.
  6. Pour into a small serving bowl, cover and refrigerate until ready for use.           
  7. When grill is preheated, lower to a medium flame. Brush grill grate with canola oil so chicken wings do not stick.
  8. Place wings on the grill perpendicular with the grill grate. Cover the lid. 
  9. Grill wings on one side for about 5 minutes or until you have great color and grill marks on them. Turn over and repeat.
  10. Remove the wings when they are fully cokked through and serve with your Awesome Wing Dip!!!

Bloody Mary Onionz Style

          1/4 cup Hot Screamin' Onionz. (You can substitute Mild or Medium if you prefer.)
          3 1/2 cups Tomato Juice
          1 1/4 cups Vodka
          1/2 teaspoon Lemon Zest, finely grated. Plus a bit more for garnish.
          2 tablespoons Lemon Juice, fresh squeezed
          1 tablespoon Worcestershire Sauce
          1 tablespoon Black Pepper, freshly ground
          1 tablespoon Celery Leaves, Chopped
          Ice cubes
          Celery ribs for garnish
  1. In a blender, combine Screamin' Onionz, tomato juice, celery salt, lemon juice and Worchestershire Sauce. Blend until smooth.
  2. In a pitcher, stir together the just blended ingredients, vodka and lemon zest(save the ice cubes and garnish for when you pour the drinks). Cover and refrigerate until chilled, at least 2 hours. Serve the cocktails in ice-filled Collins glasses, garnished with celery ribs and lemon zest.

 

Screamin' Chili

          1/2 cup Hot Screamin' Onionz. (You can substitute Mild or Medium if you prefer.)
          2.5 lb Turkey or Beef, Ground, browned in 1 T canola oil
          3 ea Green Peppers, Large Dice
          5 ea Garlic Cloves, minced or shaved on microplane
          3 - 15.5oz cans Beans, Small Red
          3 - 28 oz cans Crushed Tomatoes

          1 bu Cilantro, fresh picked chopped
          4 T Cumin, Ground      
  1. In a large thick bottomed pot, brown ground meat in 1 T canola oil. Remove meat and set aside in a bowl. 
  2. Add 1 T canola oil to pot, add green peppers and garlic. Sautee ingredients on a medium-low flame until the garlic softens (but doesn't brown). Add Screamin' Onionz and sautee for 1 minute.                                     
  3. In the same pot add browned meat(plus the juices that may have collected on the bottom of the bowl) and all the rest of the ingredients except the beans. Toss in one 15.5oz can of water. Bring to a simmer on a medium heat then reduce to low heat and partially cover. Cook for 1 hour or until the flavors incorporate and the mixture thickens. Stir every 10 minutes.
  4. Add beans and cook for 15 minutes more. 
  5. Serve hot in individual bowls. If you prefer, you may garnish with cheddar cheese, sour cream and chives, and some more Screamin' Onionz. 

         

Bagels and Lox with Cream Cheese, Tomatoes, Capers and Screamin' Onionz

          4 Bagels
          4 T Screamin Onionz
          4 oz Smoked Salmon or Lox
          8 Slices of Tomato(1 1/2 Medium Tomatoes)
          4 T Cream Cheese
          2 t Capers
  1. Cut bagels in half and toast them in a toaster.
  2. When bagels are toasted, spread on cream cheese.
  3. Place 1/2 oz Smoked Salmon Lox on one half of bagel top with 1 T Screamin' Onionz and 1/2 t Capers
  4. Place 2 tomato slices on other half of bagel.  
  5. Close up those bagel halves and take a big bite!! Enjoy!! 

Grilled Salmon with Screamin' Onionz Puree, Cilantro, Parsley and Lemon Zest

          1/4 cup Mild Screamin' Onionz. (You can substitute Medium or Hot if you prefer.)
          1/4 cup Canola Oil
          1/2 T Dijon Mustard
          1/2 t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1 T Cilantro, Fresh Picked, finely chopped
          1 T Parsley, Fresh Picked, finely chopped
          1 Lemon, Whole(for Zesting)
          2 lb. Salmon, Raw, Skin on, Cut into 4 - 8 oz fillets. (your local fishmonger will remove the skin if you prefer)
          Olive oil - for brushing the salmon.
  1. Combine Onionz, canola oil, Dijon mustard and salt in a blender or food processor and blend/process until the mixture is smooth. Can be made one day in advence.
  2. Wash herbs, destem and dry in salad spinner or pat dry with a paper towel. Chop finely. Set aside.
  3. Heat grill on high. Brush grill with canola oil to prevent sticking of the fish.
  4. Bring salmon fillets to room temperature and right before grilling, brush with a little olive oil and season with sea salt and fresh cracked black pepper. 1/8 tsp salt and 3 grinds pepper per fillet.
  5. Place salmon on the grill, skin side down and grill until the skin is golden brown and slightly charred. About 3-4 minutes.
  6. Turn salmon over and continue to grill until the fish is just cooked through and golden brown grill marks appear.
  7. When the salmon is cooked, remove from the grill and place on a serving platter. 
  8. Spoon 1 1/2 T of Onionz Puree on the top of each of the salmon fillets and spread evenly to completely cover.
  9. Sprinkle cilantro and parsley evenly over the salmon.  
  10. Using a microplane grater, zest a lemon over the herbed fish. (You can also add a sqeeze of fresh lemon juice and drizzle a bit of olive oil if you prefer)

Onionz Marinated Shrimp

          1/4 cup Medium Screamin' Onionz. (You can substitute Mild or Hot if you prefer.)
          1/2 cup Canola Oil
          1 1/2 lb. Shrimp, Raw, thawed & rinsed. (you can use shrimp with shells on or off)
          1 T Paprika, ground
          1 t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          Herb garnish - Chop up some fresh cilantro, tarragon, basil, chervil, chives or Italian parsley and sprinkle on top of shrimp for added flavor and color.
  1. Combine Onionz, olive oil, salt and paprika in a blender or food processor and blend/process until the mixture is smooth.                    
  2. Place raw shrimp into a bowl and add the Onionz mixture. Cover with plastic wrap and marinate overnight or for at least 4 hours. 
  3. Sear in a hot pan or on a grill until the interior of the shrimp is no longer translucent. Use the shrimp in your favorite salads, pastas, grits, toss into sauteed veggies or just eat 'em alone. 

Frittata with Mushrooms, Spinach & Cheddar

          5 Eggs, large
          1 T Butter, unsalted
          3/4 cup Mushrooms, white or crimini, 1/4" slices, sauteed briefly in olive oil with salt and pepper to taste. Should be just cooked through but still plump and juicy.
          1 cup, Spinach, fresh baby if possible
          3/4 cup Cheddar Cheese, grated
          1/4 cup Medium Screamin' Onionz. (You can substiture Mild or Hot if you prefer.)
          2 t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1 t - Black Pepper, fresh milled from a grinder
          Herb garnish - Chop up some fresh cilantro, chervil, chives or Italian parsley and sprinkle on top of potatoes for added flavor and color.
  1. Saute mushrooms in a pan in 1 T canola oil. Season to taste with sea salt and black pepper. 
  2. Whisk eggs, salt and pepper together in a bowl.                    
  3. Heat a 12" skillet on medium heat and add 1 T butter and heat until it starts to bubble but not brown. Place eggs in pan and scramble lightly for 10 seconds but make sure the still liquidly egg mixture still covers the entire pan.  Lower the heat immediately to low. 
  4. Sprinkle evenly over the top of the eggs, the mushrooms, spinach, and Onionz. Place a cover on the pan and cook until the eggs are set and the cheese is melted.
  5. Slide the frittata onto a serving plate and cut up like a pizza. 

Oven Roasted Potatoes 

          1/4 cup Medium Screamin' Onionz. (You can substitute Mild or Hot if you prefer.)
          1/2 cup Canola Oil.
          4 Potatoes, Medium, cut into wedges.(like steak fries)
          1/2 T Paprika, ground
          1 t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1 t - Black Pepper, fresh milled from a grinder
          Herb garnish - Chop up some fresh, tarragon, basil, chervil, chives or italian parsley and sprinkle on top of potatoes for added flavor and color.
  1. Combine Onionz, olive oil, salt and paprika in a blender or food processor and blend/process until the mixture is smooth.                    
  2. Place cut potatoes into a bowl and add the Onionz mixture. Cover with plastic wrap and marinate overnight or for at least 4 hours. 
  3. Roast in a 350 degree oven until the potatoes are fork tender. Usually around 40 minutes depending on the texture you desire.

Quick and Simple Pasta

          1/2 cup Medium Screamin' Onionz. (You can substitute Mild or Hot if you prefer.)
          1 - 24 oz jar of your favorite pasta sauce
  1. Combine Onionz and tomato Sauce. Heat medium low heat in a saucepan.                    
  2. Pepare pasta and drain. Add sauce and mix together.
  3. Place in individual bowls and top with Onionz Marinated Shrimp, Parmigiano-Reggiano cheese, a drizzle of Extra Virgin Olive Oil or chopped fresh parsley or basil.

Screamin' Onionz Salad Dressing 

          1/2 cup Mild Screamin' Onionz. (You can substitute Medium or Hot if you prefer.)
          3/4 cup Canola Oil
          1 T Dijon Mustard
          1/2  t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts
          1/2 t - Black Pepper, fresh milled from a grinder
          1 t Agave syrup or 1/2 t granulated sugar
  1. Combine Onionz, 1/4 cup canola oil, Dijon mustard, salt, pepper and agave syrup in a blender and starting on a low speed, blend until the mixture is smooth.            
  2. With running, slowly drizzle the remaining canola oil into the Onionz mixture. When incorporated, then adjust blender speed to high for a minute.
  3. Place in a squeeze bottle or a sealed plastic container and store in the refigerator. Makes 1 1/4 cups of dressing.

Onionz Marinated Veggie Salad

          1/4 cup Screamin' Onionz Salad Dressing.
          1 cup Cucumbers, cut into triangles.
          1 cup Cherry Tomatoes, cut in half
          1 cup Green Beans, fresh, remove stems and cut in 1" lengths.(you can also steam the beans and chill if you want them more tender)
          2 cups Arugula, fresh baby
          1 t Sea Salt, a good quality one like Maldon brand. Less salty in flavor than iodized or kosher salts1 t - Black Pepper, fresh milled from a grinder
          1 t - Black Pepper, fresh milled from a grinder
          Herb garnish - Chop up some fresh cilantro, tarragon, basil, chervil, chives or italian parsley and sprinkle on top of salad for added flavor and color.
  1. Place cut tomatoes, green beans and cucumber into a bowl and add the Screamin' Onionz Salad Dressing. Mix well. Cover with plastic wrap and marinate for at least 1 hour. (This will allow the veggies to absorb the dressing and the tomatoes to release their water and incorporate into the salad.)
  2. When you are ready to serve, add arugula to bowl with the veggies and gently toss until the dressing is evenly distributed. Add sea salt and fresh pepper to taste if needed.
  3. Makes 2 servings.

Chicken, Wheatberry, Apple & Broccoli Salad                

          1/4 cup Screamin' Onionz Salad Dressing.
          2 T Cilantro, chopped or picked and torn into 1/4" pieces
          1 cup Chicken Breast, roasted & chilled, cut into 1/2" strips
          1 cup Wheatberries, Cooked and chilled. Slow simmer in plenty of lightly salted water for 1 1/2 hours until the berries are soft on the inside but the hull is still intact.
          1 cup Broccoli, Steamed until al dente, chilled and cut in 1/2" pieces.
          1/4 cup Red Onions, raw, peeled, halved then sliced thinly.
          1/2 cup Apples,Raw, cut in 1/4" squares, soaked in lemon water until ready to use. 
          1/4 cup Walnuts, Roasted, Broken into 1/8' pieces. Roast in 350 degree oven for 6 minutes or until golden brown. Let cool.
          2 cups Arugula, fresh baby
          Sea Salt - to taste 
          Black Pepper, fresh milled from a grinder, to taste
  1. Place chicken, broccoli, wheatberries, red onions, walnuts, cilantro and apples into a bowl and add the Screamin'  Onionz Salad dressing. Mix well. Cover with plastic wrap and let sit for at least 1 hour. 
  2. When you are ready to serve, add arugula to the chilled bowl and gently toss until the dressing is evenly distributed. Add sea salt and fresh pepper to taste if needed.
  3. Makes 2 servings.           

Salmon, White Beans, Collards, Asparagus & Mushroom Salad         

          1/4 cup Screamin' Onionz Salad Dressing.
          2 T Dill, chopped finely
          1 8 oz piece of Salmon, seared & chilled. Season raw fillet with salt and pepper then sear in a hot pan for 3-4 minutes on each side until it is cooked through.
          1 15.5 oz can Small White Beans - Goya preferably. Drain and rinse.
          1 cup Asparagus, Steamed until al dente, chilled and cut in 1/2" pieces.
          1/2 cup Collard Greens, washed, destemmed, cut chiffanade - 1"/1/4", steamed until bitterness is removed or until tender. 
          1 t Lemon Juice,squeezed frrom a fresh lemon
          1 t Lemon Zest
          1/2 cup Mushrooms,Crimini or White, cut in 1/4" squares, sauteed briefly in olive oil with salt and pepper to taste. Should be just cooked through but still plump and juicy.
          2 T DIll, destemmed & finely chopped
          2 cups Spinach leaves, fresh baby - if you'd like
          Sea Salt, to taste
          Black Pepper, fresh milled from a grinder, to taste
  1. Place white beans, asparagus, collard greens, mushrooms, lemon juice, lemon zest and dill into a bowl and add the Screamin' Onionz Salad dressing. Mix well. Cover with plastic wrap and let sit for at least 1 hour. 
  2. When you are ready to serve, add spinach, lemon juice and lemon zest to the chilled bowl and gently toss until the dressing is evenly distributed. Add sea salt and fresh pepper to taste if needed. Add dressing as necessary.
  3. Place hand broken salmon pieces on top.
  4. Makes 2 servings

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