Rich and Simple French Onion Soup

Rich and Simple French Onion Soup

1/2 cup butter
2 tbsp olive oil
4 cups sliced onions (I used half Vidalia and half Yellow onions)
Salt and Pepper to taste
1/4 cup white wine (I didn't have sherry)
48-oz carton beef broth
1 tsp dried thyme
Large-Cut Croutons (the kind for salads)
Handful shredded Swiss cheese
Handful shredded Butterkase cheese

Melt the butter with the olive oil in a stock pot over medium-low heat. Add the onions, salt and pepper and cook for about 45 minutes or until onions are lightly caramelized. Add the white wine and cook about 15 minutes, stirring often to deglaze the pot. Stir in the beef broth and thyme and simmer for about 30 minutes. Meanwhile, heat the broiler. When soup is done, ladle it into oven-proof serving bowls and top each with a handful of croutons. Sprinkle with Swiss and Butterkase. Place the bowls on a cookie sheet and broil until cheese bubbles and begins to brown slightly.

Yummy! However, next time I make this I'll only use 1/2 the butter.

Adapted from recipe by the same name at allrecipes.com

Creamy Caesar Pasta Primavera

Creamy Caesar Pasta Primavera

4 tbsp butter
1 tbsp minced roasted garlic
4 oz cream cheese
4 oz chive and onion flavored cream cheese
1/2 cup grated Parmesan
1 tbsp lemon juice
1/3 cup Caesar salad dressing
1 cup heavy cream
1 tsp chicken bouillon granules
2 cups frozen mixed vegetables (peas, carrots, corn, broccoli, cauliflower, etc)
Water, if needed
Hot, cooked fettuccine

Melt the butter in a large skillet. Add the garlic, and cream cheese and stir until cheese begins to melt. Add parmesan, lemon juice, salad dressing, cream and chicken bouillon and cook over low heat, stirring occasionally until sauce is well combined. Stir in the vegetables and continue to cook on low heat for about 30 minutes or until the vegetables are tender. Add water if needed to thin the sauce. Stir cooked fettuccine into sauce and serve immediately.

The original recipe called for plain cream cheese, but I didn't have a whole package of plain tonight....the chive and onion version is quite tasty though! I don't remember where I got this recipe...and I've modified so often I don't really remember what I've added and what was in the original.

Caesar Pork Chops

Caesar Pork Chops

1/4 cup flour
1/1 tsp dried Italian seasoning
1/2 cup Caesar salad dressing
4 boneless pork chops, about 3/4 inch thick
1/4 cup grated Parmesan

Heat oven to 375^ F. Line a baking dish with foil and spray with Pam. Combine the flour and Italian seasoning in a shallow bowl and mix well. Pour the salad dressing into another shallow bowl. Dip both sides of the pork chops in the flour mixture, coating well. Dip in salad dressing, coating well. Place in the baking dish, sprinkle with parmesan and bake 35-40 minutes or until pork is completely cooked.

These are always good, tender and juicy! I don't remember where I got this one either, but I've been making it for several years and always get compliments when I serve it!

Chicago Style Hot Dogs

Chicago Style Hot Dogs

Hot Dog Buns
Yellow Mustard
Hot Dogs
Wickles Sweet Relish
Chopped Tomatoes
Celery Seeds
Minced Red Onion

Toast the hot dog buns. Grill or Broil the hot dogs. Put the hot dog on the bun and top with mustard, relish, tomatoes, celery seeds and minced onion. Eat. Yum!

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake

2 cups fresh strawberries, crushed
6-oz pkg strawberry Jello
3 cups miniature marshmallows
1 pkg yellow cake mix, prepared as directed on package
Whipped Cream

Preheat the oven to 350^F. Spray a 9x13" pan with cooking spray and spread the crushed strawberrie over the bottom. Evenly sprinkle the berries with the Jello and top it off with the mini marshmallows. Pour the prepared cake mix over the marshmallows and bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray. Serve with whipped cream. Store cake in the refrigerator. From allrecipes.com

This smells incredible! And tastes WONDERRRRFULL! Way better than any "Strawberry Shortcake" I've ever made....this is definitely a keeper!!

Slow Cooked Pot Roast

Slow Cooked Pot Roast

1 lb red potatoes, cut into chunks
6-8 oz baby carrots
3 lb Beef Eye of Round Roast
1 packet onion soup mix
Garlic Salt & Pepper
3/4 cup water

Place the potatoes and carrots in the crockpot. Put the roast on top of the veggies, sprinkle with onion soup mix, garlic salt & pepper and pour the water over all. Cook on low for about 8 hours. Recipe adapted from one of the back of a box of Lipton Onion Soup.

The beef was juicy and tender, but the vegetables were a little overcooked. If I make this again I'll add the potatoes and carrots after the meat has been cooking for 2 hours and then limit the cooking time to 6 hours after that point. Nicely flavored though.

Chicken with Pepper Cheese Sauce

Chicken with Pepper Cheese Sauce

1/4 cup all purpose flour
1 tsp black pepper
1 tsp cayenne pepper
4 boneless, skinless chicken breast cutlets
2 tbsp olive oil
1 large red bell pepper, seeded and sliced into thin strips
1 onion, halved and sliced
1 clove garlic, minced
2 tbsp minced jalapeno pepper
1 tsp dried cilantro
1 cup chicken broth
2 tsp Worcestershire sauce
1 cup heavy cream
1 1/2 cups shredded Cheddar-Jack cheese
1/2 cup sour cream
1 lb hot, cooked linguine

Combine the flour, black pepper and cayenne in a shallow bowl. Heat the olive oil in a large skillet. Dredge the chicken cutlets in flour mixture and cook until browned on both sides and no longer pink inside. Remove to a plate and keep warm. Add the bell pepper, onion, garlic and jalapeno to the skillet and cook about 5 minutes, stirring often. Stir in the chicken broth, Worcestershire, and cream. Bring to a simmer. Stir in the shredded cheese and continue cooking over low heat until the cheese has melted and the sauce has thickened. Stir in sour cream just before serving. (If sauce is too thick add chicken broth until the desired consistency is achieved.) Serve chicken and sauce over the linguine.

Pretty good...could have been a bit spicier. Adapted from allrecipes.com

Smothered Pork Chops

Smothered Pork Chops

4 pork chops, about 1/2" thick
Seasoned Salt & Black Pepper
3/4 cup flour
6 thick slices bacon
2 onions, halved and sliced
12-oz can evaporated milk
1 cup chicken broth
1 can cream of mushroom soup

Fry the bacon in a large skillet until done. Remove to 9x13" baking dish. Add the sliced onions to the bacon drippings and cook until they begin to brown a bit. Remove them to the 9x13" pan. Season the pork chops with seasoned salt and pepper, dredge in flour and fry in the bacon drippings until browned on both sides. Remove them to the 9x13" pan. Stir about 3 tbsp flour into the remaining drippings until the flour begins to brown. Whisk in the evaporated milk and chicken broth and cook until smooth. Stir in the mushroom soup until well blended. Pour over the pork chops, seal with foil and bake at 350^F for 1 1/2 hours.

Very good! I'd leave the bacon out next time though. Inspired by a recipe in Maya Angelou's cookbook.

James Beard's Burgers My Way

James Beard's Burgers My Way

1/2 cup mayonnaise
1 tsp minced roasted garlic
1 large, ripe Beefsteak tomato, sliced
1 thin slice red onion, finely minced
3 tbsp Red Wine Vinaigrette
2 lbs ground sirloin
3 tbsp grated onion
1 tbsp heavy cream
Salt and Pepper to taste
Sliced Swiss or Cheddar (I prefer Swiss, John the Cheddar)
Wickles pickles
Onion rolls, toasted

Mix the mayonnaise and roasted garlic in a small bowl and refrigerate until ready to serve.

Marinate the sliced tomates and minced red onion in the Red Wine Vinaigrette about 30minutes before ready to serve.

Combine the ground sirloin, grated onion and cream and mix lightly. Shape into 6 patties and grill until done. Serve on toasted onion rolls with garlic mayo, marinated tomatoes and Wickles.

Delicious, juicy burgers! And for the record, Wickles are the BEST pickles I've ever eaten in my life! John heard about them on the radio (some DJ was raving about them) so he bought a jar. Awesome pickles!

Chocolate Kahlua Cake

Chocolate Kahlua Cake

2 cups sour cream
2 large eggs
1 pkg. Duncan Hines Butter Recipe Fudge Cake
1/2 cup Kahlua
1/4 cup vegetable oil
1 cup Hershey's Special Dark Chocolate Chips
1/2 cup crushed almond toffee bits

Stir together the first 5 ingredients in a large bowl; blend well. Stir in chocolate chips and toffee bits. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350^ F. for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on wire rack.

Chocolate Kahlua Glaze

1 cup Hershey's Special Dark Chocolate Chips
3 tbsp heavy cream
1-2 tbsp Kahlua

Combine the chocolate and cream in a small bowl and microwave for 1 minute. Stir until smooth. Add Kahlua and stir until well blended and glossy. Spoon over top of cake so some of the glaze oozes down the sides. Sprinkle with almond toffee bits if desired.

Delicious cake. Frankly, the Glaze is a waste...this cake doesn't need it at all. It's very chocolatey and rich but the glaze is overkill.

Rio Grande Soup

Rio Grande Soup

4 boneless, skinless chicken breasts
Water
Salt to taste
1 tsp Poultry Seasoning
10-oz can Rotel tomatoes & chiles
8-oz Salsa
2 tbsp chili powder
2 tsp cumin
15-oz can chili beans in medium sauce
12-oz pkg frozen mixed vegetables
3/4 cup Minute rice

Cover the chicken with water. Season with salt & poulty seasoning, bring to a boil, and simmer until chicken is completely cooked. Remove chicken and let cool. Strain the liquid and return to the pot. Stir in Rotel, salsa, chili powder, cumin and chili beans. Bring to a boil, reduce heat and simmer 15 minutes. Chop the chicken and add to soup with the mixed veggies. Continue cooking about 15 mintues or until veggies are done. Stir in the rice and cook 1-5 minutes until tender. Serve hot.

Yummy! Adapted from e-mealz "recipe" by the same name.

Spaghetti

Spaghetti with Meat Sauce

2lb pkg meatloaf mix (ground beef and pork)
1/4 cup water
2 tbsp minced dried onions
1 tbsp Worcestershire sauce
Garlic Salt & Black Pepper
1 tsp minced roasted garlic
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 tsp fennel seed
1/4 tsp allspice
3 tbsp grated parmesan cheese
24-oz jar Bertolli Fire Roasted Pasta sauce with Cabernet Sauvignon
14.5 oz can Del Monte diced tomatoes with Basil, Garlic & Oregano
Hot, al dente Thin Spaghetti

In a large iron skillet, saute the meat loaf mix, water, onions, worcestershire sauce, and garlic salt & pepper to taste until the meat is about half cooked and finely crumbled. Add the roasted garlic, oregano, basil, red pepper flakes, fennel and allspice and continue to cook until browned. Stir in the parmesan, Pasta sauce and diced tomatoes and let simmer for about 45 minutes. Serve over thin spaghetti.

DEE-licious!