French Onion Soup

One day, as I was strolling through the aisles of my local grocery store, I came across these awesome soup mugs that were on sale.  These mugs are the bomb!  They are oven proof, come with sturdy plastic covers, and they are red!  Perfect for work lunches! 

Now that I had these awesomely cool mugs, what the heck am I going to put in them?  Well, my favorite soup, by far, is french onion soup.  (Seriously, who doesn't love a good french onion soup?) 

Houston, we have a problem.  I've never made french onion soup before and didn't have a good recipe.  Determined to use these mugs, I scoured through all of the best chefs recipes, along with reading tons and tons of reviews.  The result was a concoction of a pretty darn good french onion soup, if I do say so myself!

This soup is satisying and sophisticated. 

Here's what you'll need...

1 stick of butter
4 onions, sliced
2 garlic cloves, chopped
1 bay leaf
2 fresh thyme sprigs (dried is fine as well)
1 cup red wine
1 tbsp worcestershire
1 tbsp balsamic vinegar
3 tbsp flour
1 quart beef broth
1 quart chicken broth
1 baguette, sliced
1/2 lb grated gruyere cheese
chopped fresh chives, for garnish
Salt and pepper, to taste

Melt the butter in a large pot or dutch oven over medium heat.  Add the onions, garlic, bay leaf, thyme, salt and pepper and cook until the onions are caramelized.  Add the wine, bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are almost dry (about 5 minutes.)  Discard the bay leaf and sprig of thyme.  Dust the onions with flour and give them a stir.  Reduce heat to medium-low (so the flour doesn't burn) and cook for 8-10 minutes.  Add the broths, worcestershire, vinegar, bring to a simmer and cook for 10 minutes.  Season to taste with salt and pepper. 

Preheat the broiler.  Arrange baguette slices on a baking sheet and brush with some softened butter.  Sprinkle the slices with the gruyere and broil until bubbly - 3 to 5 minutes.

Serve the soup in bowls (or mugs) and place a cheesy baguette on top.  Garnish with chives.

Enjoy!!

Twice Baked Potato

 

The perfect accompaniment to steak...

even better as leftovers the next day!!!

 

Here's what you'll need...

 

4 large baking potatoes

8 slices bacon, cooked

1/2 C sour cream

1/4 C milk or half and half

4 Tbsp butter

1 C shredded cheddar cheese, divided in half

2 Scallions, diced



1. Preheat oven to 350 degrees
2. Bake potatoes in preheated oven for 1 - 1 1/2 hours, until tender
3. When potatoes are done allow them to cool for 10 minutes Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
4. Add to bowl sour cream, milk, butter, salt, 1/2 cup cheese.
5. Mash until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
6. Bake for another 15 - 20 minutes.

Sausage and Peppers

Sausage and peppers remind me of baseball.  You cannot go to a Red Sox game without having a sausage and pepper sandwich.  And you cannot have a sausage and pepper sandwich at a ball game without having a beer in the other hand. 

Well since I was making these on a cold, snowy, Sunday afternoon, I decided to add the beer to the sausage and peppers recipe. 

Here's what you'll need...

 Olive Oil, Sausage, Peppers, Onions, Pasta Sauce, Beer, Crushed Garlic,

Red Pepper Flakes, Oregano, and Basil

 

Preheat oil over medium heat...

 

Add sausage links and cook until browned, turning often...

 

 

Meanwhile, slice peppers and onions....

 

 

Once sausage is browned, remove sausage from pan and set aside...

 

Add peppers, onions, and garlic to pan...

 

Cook until peppers and onion are tender...

 

Once sausage has rested (10 mins), slice into pieces

(that's my tomato slicer thingy...I've never used it to slice tomatoes, but it's great for everything else!)

 

Add the sauce, beer, sausage, oregano, basil, red pepper and simmer, covered, for 20 - 30 minutes...

 

 

Serve on bulky rolls...Sprinkle with parmesan cheese...Enjoy!!

 

Leftovers are also great served with pasta!!!

 

 

SAUSAGE AND PEPPERS...

 

1 lb sausage (sweet or hot)

1 large onion, sliced

2-3 peppers (green, red, or both), sliced

1 Tbsp crushed garlic

1 jar pasta sauce

4 Tbsp Olive Oil

1 can of beer (can substitute with red wine or omit)

1 Tbsp Oregano

1 Tbsp Basil

dash of red pepper flake

Parmesan cheese (optional)

Salt & Pepper

 

Heat oil in dutch oven or skillet.  Brown sausage over medium heat.  Remove sausage and add peppers, onions, and garlic; cook until tender.  Slice sausage and return to pan.  Add sauce and beer, and seasonings and simmer, covered, for 20-30 minutes.

 

Serve on bulky rolls.  Sprinkle with parmesan cheese.  Enjoy!!

 

 



 

 

Rolo Turtles

I just love those little chocolately, cara-mellie (yes, I just made that up!), nutty little chocolates that come in that big red box.  Rarely do I indulge - hey, I'm not going to pay a bazillion dollars for 6 little tiny bites of bliss.

My hips were safe (not really, have you read some of the recipes on my blog?) until now.  These little puppies take the chocolate "turtle" to a whole new level with the pretzel.  I have a little weakness for caramel and salt.

Here's what you'll need...

Rolos
Mini Pretzels
Toasted Pecans

Preheat oven to 220 degrees.

Place pretzels on cookie sheet and top with a rolo. Bake for 3 minutes. Remove from oven and press pecan into rolo.

Using a spatula, transfer to a cooking rack. Allow to cool completely.

"Ah-So Chinese Style Sauce" Review

 Last night was the typical weeknight dinner - "Shake n Bake" pork chops.  I had enough "Shake n Bake" to coat about 4 chops and had 2 chops left over.  Too lazy to place them in a bag and freeze them, I covered them in "Ah-So Sauce" and baked them. 

 

All I can say, in my best Paula Deen voice, is "Y-U-M!!" 

 

This sauce is more of a glaze.  It is a red thick, sticky, and sweet glaze.  Think of those classic red spare ribs that are served in Chinese restaurants.  After my 1st bite, I started envisioning the endless possibilities...pork chops, chicken, kielbasa, ham, spareribs, chicken wings, stir fry...it could be dangerous keeping too much of this in the pantry. 

If you haven't tried this, give it a try! 

Saltines Toffee Bars

 

Whenever we had an office party, this was one of my

co-workers signature desserts that she would faithfully bring in.  

 

When she gave me the recipe, I couldn't believe the simplicity...only a few ingredients...and saltines?  Really?  

This recipe is a winner.  These also make the perfect gift around the holidays.  You can swap out the nuts for crushed candy canes...add a sprinkle of coconut.

 

SALTINES TOFFEE BARS

  1 1/2 sleeves of saltines crackers
1 stick of butter
1 C packed brown sugar
2 C semisweet chocolate chips
3/4 C chopped pecans

1. Preheat oven to 400 degrees.
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
4. Bake for 5 to 6 minutes.
5. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Oreo Peanut Butter Brownies

I stumbled upon a variation of this recipe on Pinterest.  I heart Pinterest!  If you haven't ventured into the Pinterest world, you must do so, like immediately!  Pinterest will turn you into the best chef, baker, crafter, gardener, fashionista, I could go on and on. 

Okay, back on track...Oreo cookies, peanut butter, and brownies...whoever the genius was behind this recipe was certainly dessert deprived...I mean, how else would you dream up such a sinful combination? 

Here's what you'll need...

Oreos, Brownie Mix, Vegetable Oil, Egg, and Peanut Butter (optional)

 

 

Preheat oven to 350 degrees. 

Line a muffin pan with paper liners (notice the pretty liners!)...

 

 

Decisions...Decisions...to peanut butter or not to peanut butter? 

I made half with peanut butter and half without.

 

Spread some peanut butter on Oreos...

 

 

 

Place 2 Oreos in each liner...

 

Prepare brownie mix according to package...

 

Add Brownie mix to bowl and add oil, water, and egg.  Mix well...

 

Using a spoon, top the Oreos with the brownie mix...

 

 

Ah-mazingly, you will have just enough to generously

cover the Oreos! 

 

 

(Okay, I lied...there may be a little left over.  Okay, listen carefully...don't worry, it won't go to waste.  I have plans for that leftover batter...big plans.  Wait, before you read on, look around, make sure no one's looking...is the coast clear?  Okay, good...read on...

 

Disclaimer...Raw Eggs Should Not Be Consumed...

 

Once you have filled the muffin cups (and if you're like me, you ignored the above disclaimer), make sure the room is clear...and using your spatula, lick that bowl clean!  If you close your eyes while doing this, you may be transported back to your childhood, sitting on the counter, metal bowl and spatula in hand!  Ahh, the memories.

 

 Bake at 350 for 20 minutes.  Allow to cool for 10-15 minutes.

 

 

Pictured without peanut butter (I used Springtime Oreos, hence the yellow!)

 

Pictured with peanut butter

 

My daughters reluctantly (with smiles on faces)

agreed to be taste testers. 

 

Aren't I a horrible Mother! 

 

Enjoy!!

Chicken Quesadillas

An easy weeknight meal that's wholesome and delicious.  This is a versatile dish.  Add your favorite veggies, swap out chicken for steak, or leave out the meat to make it a veggie quesadilla. 

Here's what you'll need...

  Chicken, peppers, garlic, taco seasoning, sour cream, montery jack cheese,

EVOO, flour tortillas, and butter (not pictured)

Dice up chicken and coat with taco seasoning...

 

Heat up olive oil over medium heat...

 

Meanwhile, slice the peppers... 

 

Add chicken to the skillet and allow to cook for 2-3 minutes...

 

Turn chicken, add a few pats of butter, and cook an
additional 5-7 minutes. Transfer chicken to a plate...

 

 Add peppers to pan with 1 TBSP of minced garlic...

 

While the peppers are cooking, shred the cheese...

Once peppers are tender, remove from pan...

 

Using the same skillet, arrange the quesadillas...

Add a pat of butter to the pan, place a tortilla shell in the pan, top with cheese, chicken, peppers, and more chicken...

 

 

 

 Top with another tortilla shell, cook for about 3 minutes and flip, and cook another 2 minutes. 

 

Transfer to a cutting board, slice, and enjoy!  Top with your choice of sour cream, salsa, and/or guacamole...

 

 

Enjoy!!!

French Crepes

 

For some reason, I was always afraid of crepes. Something so delicate and delicious had to be complicated, right? I finally faced my fears last summer and came up with this recipe, which is so simple and delicious!

FRENCH CREPES

1 Egg
1... Egg Yolk
2/3 C Flour
Pinch of Salt
1 Tsp Sugar
Splash of Vanilla
2 Tbsp Butter, Melted

Sift dry ingredients and set aside. Beat eggs & milk. Add dry ingredients. Stir in melted butter.

Spray small skillet pan with cooking spray (or a little butter) and heat pan to med-high heat. Pour a small amount of batter in the pan and spread by liefting the pan and rotating until pan is coated with batter. Once edges start to cook and bottom is very light brown, flip and cook about 1 more minute. Place on dish and cover with warm moist paper towel. Repeat until all crepes are cooked.


Serve with your choice of marinated strawberries, nutella, fresh fruit, whipped cream. Sprinkle with confectioners sugar. Enjoy!!!

Chicken Club Ring

Yesterday afternoon, Hubby and his friends were outside working

on their ice fishing shack and I needed to throw something quick together for lunch.

(Every year, the “he man woman haters club” treks up to Lake Winnipesaukee,

New Hampshire, for their annual ice fishing tournament.

They sleep in the “Shrek Shack”, drink beer, complain about women, and eat!

I’m not so convinced that they even really fish?)

 

Shawn and friends in front of the Shrek Shack

I was introduced to this recipe at a Pampered Chef party many years ago,

and it quickly became my go to recipe for lunches whenever company is over.

This recipe is so versatile.

You can add crumbled bacon, walnuts, grapes, whatever you'd like!

Swiss cheese can sometimes be overpowering,

so feel free to swap it out with the cheese of your choice - any will do!

Here's what you'll need...

Crescent Rolls, Swiss Cheese, Tomatoes, and Chicken Salad.

Preheat oven to 375 degrees.

On a baking sheet (or baking stone),

arrange the crescent rolls in a circular shape,

overlapping each one.

This does not have to be in a circular shape. Go on, get crazy, get creative...Valentine’s Day is coming up...make a heart shape!!

Using an ice cream scoop, scoop the chicken salad onto the wide end of each triangle.

Add any optional ingredients (bacon, walnuts, grapes, etc.)…

Next, slice the tomato…

 

Layer the tomatoes on top of the chicken salad…

Split the cheese slices in half and layer on top of the tomatoes…

 

Fold the points of the crescent rolls over the filing, tucking under the bottom…

 

Bake for 20-25 minutes until deep golden brown…

 

Serve immediately.

If you want to get fancy schmancy,

place the chicken club ring on a platter

and serve chips or fresh veggies with dip in the middle.

 

Enjoy!!

Chicken Soup

There's something so comforting about chicken soup when you're sick.  Hubby was sick, so I whipped up a batch of this hearty soup. Using a cooked rotisserie chicken is a real time savor, without sacrificing any flavor! 

Here's what you'll need...

1 cooked rotisserie chicken (any flavor)
4-6 stalks celery, diced
6-8 carrots, diced
1 onion, diced
2 QTs chicken broth
1 QT water
1/2 C orzo, or pasta of your choice
1 C grated parmesan cheese
1/3 C heavy cream (or half & half)
1 Tsp italian seasoning
1 bay leaf
sprig of rosemary and thyme, tied together (optional)
1 Tsp salt
1 Tsp pepper

1. In a dutch oven or large saucepan, bring the chicken broth and water to a simmer. 
2. Add the rosemary, thyme, and bay leaf.
3. Meanwhile, remove meat from chicken and shred or cut into pieces.
4. Set meat aside and place remainder of chicken into broth.
5. Simmer for 30 minutes.
6. Remove the chicken pieces and herbs from the stock and discard.
7. Add the vegetables and remaining seasonings and simmer for 10-15 minutes, until vegetables are tender.
8. Add the pasta and simmer for 10 minutes.
9. Add the chicken, parmesan cheese, and cream. 

Enjoy!!