Best 2 Dont Throw Out Those Green Onions Dee Dees Recipes

In the realm of culinary versatility, green onions, also known as scallions, stand tall as a ubiquitous ingredient that adds a vibrant touch to both Eastern and Western cuisines. This unassuming vegetable, with its crisp texture and mild oniony flavor, is often relegated to a supporting role, but it deserves a moment in the spotlight. This article presents a delightful collection of recipes that elevate green onions from a mere garnish to a culinary star. From the tantalizing Green Onion Pancake brimming with savory goodness to the refreshing Green Onion Salad bursting with crisp flavors, these recipes showcase the remarkable range of this humble ingredient. Whether you seek a quick and easy side dish, a flavorful addition to your main course, or a delectable dip to liven up your next gathering, this culinary journey promises to transform your perception of green onions. So, embark on this appetizing adventure and discover the hidden depths of flavor that await you in these green onion-inspired creations.

Let's cook with our recipes!

DEE'S BEEF LIVER AND ONIONS

Dee's Beef Liver and Onions image

I cook mine a little bit different with bacon grease and onions, and then steam that puppy a while until it is tender and makes its own gravy.

Provided by Dienia B.

Categories Beef Organ Meats

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

10 slices bacon
1 onion, sliced thin
1 lb liver, sliced thin
1/2 cup flour
1/2 teaspoon season salt
1 cup water

Steps:

Cook bacon; remove bacon and set aside.
Put sliced onion in the same frying pan and fry a little.
Mix the flour and season salt together. Dredge liver in the flour mixture.
Move onion over to the side.
Add floured liver to the fry pan. Fry until brown on one side.
Flip liver over and place onion on top.
Brown on other side.
Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.

Nutrition Facts : Calories 481.5, Fat 29.8, SaturatedFat 9.9, Cholesterol 351.4, Sodium 552.9, Carbohydrate 19.5, Fiber 0.8, Sugar 1.2, Protein 31.6

SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S

Southern Style Smothered Pork Chops with Buttermilk Gravy- Dee Dee's image

These smothered pork chops are simply wonderful! We enjoyed these with mashed potatoes, fresh field peas, scalloped tomatoes and some nice fresh crusty french bread. Even though my photo only shows 2 chops, this recipe is for 4. I cut down the portions when I'm just cooking for 2.

Provided by Diane Atherton

Categories Steaks and Chops

Time 10m

Number Of Ingredients 12

Ingredients

1 c all purpose flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp salt
1 tsp cayenne pepper
1/2 tsp pepper, freshly ground
4 pork chops, 3/4-inch thick, bone in
1/4 c olive oil
1 c chicken broth
1/2 c buttermilk
chopped fresh flat-leaf parsley, for garnish
chopped fresh green onion, for garnish

Steps:

1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

Tips:

Choose the Right Green Onions: Select green onions that are fresh, crisp, and have a vibrant green color. Avoid wilted or yellowed onions.
Trim and Clean: Trim the root ends and any wilted or yellowed parts of the green onions. Rinse them thoroughly under cold water to remove any dirt or debris.
Versatile Uses: Green onions can be used in various dishes, including salads, soups, stir-fries, and as a garnish. They add a mild oniony flavor and a pop of color.
Substitute for Regular Onions: In recipes that call for regular onions, you can use green onions as a substitute. Simply use a quantity that provides the desired flavor intensity.
Storage Tips: Store green onions in a glass or plastic container with a lid in the refrigerator. They can be kept fresh for up to a week.

Conclusion:

Green onions are a versatile and flavorful addition to many dishes. With their mild oniony taste and vibrant green color, they can enhance the flavor and appearance of various recipes. Whether used as a garnish, in salads, soups, stir-fries, or as a substitute for regular onions, green onions add a touch of freshness and flavor. By following these tips and exploring the various recipes mentioned in the article, you can make the most of this versatile ingredient and enjoy its culinary benefits.