Baked Onion Rings
“If I ordered these in a restaurant and they tasted like these, I would be happy.” and “I really hope you are going to make these again” … when those are the phrases I heard from Rich when he was enjoying these, I knew that …
teacher by day - chef by night
“If I ordered these in a restaurant and they tasted like these, I would be happy.” and “I really hope you are going to make these again” … when those are the phrases I heard from Rich when he was enjoying these, I knew that …
When life gives you ugly cake… you make cake balls! Last year Rich gave me a really cute zoo animal cake pan for my birthday, which I had still yet to use and decided that I should make cute little mini-cakes (also by using my …
Eating dip with your finger a spoon has never tasted so good! And since I made it myself – I like to think that it has never been better for me either!
When I get home from school, I am often craving a snack (come on, you know you crave a good snack at the end of the day too). Grabbing a cookie or some chips could be so easy, but not as easy to continue losing weight and make healthy choices! I love veggies with dip and like to keep these type of healthier grab & go things close at hand. I love to make my own hummus (so easy too – I’ll post about that soon) but have been on a dip kick recently and found this version of Ranch Dressing after Rich told me the other one I made (although awesome) didn’t taste very “ranch-y”.
Whip out your blender, cut some veggies, and make yourself a nice fresh springtime snack to get you motivated to do whatever it is that you need to do. Snacking is good for the belly, the mouth, and the soul!!
Ingredients:
Combine all of the ingredients in a blender or food processor starting with just ¼ cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.
Get Dipping, dip & snack yourself skinny… no, not “skinny dipping” – “dipping skinny”
I LOVE reubens as a sandwich – as a soup, this thing holds it own as well & fills that reuben craving at the same time that it conquers your comfort soup craving!
“Like so many things: it is not what is outside but what is inside that counts” …classic song quote from Aladdin helps explain these Mexican Sushi Rolls. These are like a wolf in sheep’s clothing OR a blessing in disguise… long story short: these look …
We love French Onion Soup (and when I say “we”, I mean that I have loved it from the time that I was a little kid and Rich had gotten it in restaurants and never really loved it until I made it a few months ago)!
This is your (very belated) St. Patrick’s Day inspired version of French Onion Soup (not sure if it is still FRENCH Onion Soup when you use an IRISH Beer).
BUT… what better way to illustrate the United States as being the Great American Melting Pot (yay for School House Rock songs now being stuck in my head) as using beer from one country to make a soup named after another one… lets celebrate America and have some soup!
Recipe (from Pennies on a Platter)
Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute’ the onions for another 15 to 20 minutes, stirring occasionally until they are a deep amber color.
Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
Preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned.