Friday, February 28, 2014

Baked Onions with Swiss Cheese

My favorite soup is French Onion and I was thinking how good that French Onion Soup flavor with be in just the onion.  With just a few ingredients I was able to achieve those flavors.  The only problem I found (which is not a problem at all) when you try to pick up that onion it just falls apart it is that tender.

Baked Onions with Swiss Cheese

4 large sweet onions
1 stick of butter
1 package Lipton Dry Onion Soup Mix
4 beef bouillon cubes
1 tablespoon fresh thyme, rough chop
1 tablespoon worcestershire sauce
4 thick slices of swiss cheese or 8 thin slices

Preheat oven to 350 degrees.  Remove skin from onion, make a cross cut in the onion without going through the whole onion.  In the middle add the bouillon cube.  Mix together the butter, soup mix, thyme and worcestershire sauce.  Divide the butter between the 4 onions, pushing the butter mixture into each of the cuts.  Wrap in 2 pieces of aluminum foil tightly and place in a baking dish.  Bake for 1 hour.  Take out of the oven and turn on the broiler, open foil back and place the cheese on top of the onion and return to the oven until the cheese has melted and lightly browned.

Post shared with Jam Hands Recipe Sharing Monday #85

Wednesday, February 26, 2014

Fontina Spinach

I know this isn't the greatest photo of the Fontina Spinach but it was the best one of the bunch and I really want to share this easy recipe with you.  My husband loves spinach and said I could make it this way from now on.

We had this last week along with my Spicy Mustard Maple Chicken.  I think I need to stop at the market today so I can fix the spinach again....this is making me hungry.

Fontina Spinach

1/2 cup of pancetta, diced
pinch of red pepper flakes
1/4 cup dry white wine or chicken stock
1 large garlic clove, minced
2 bunches or bags of fresh spinach
3/4 cup of fontina cheese, cut into cubes
salt and pepper to taste

In a dutch oven cook pancetta until just about crispy; half way through add red pepper flakes.  Add wine and allow the wine to cook down by half.  Add garlic; stir for 2 minutes.  Add spinach; stirring until the leaves are wilted but still large; salt and pepper to taste.  Spread spinach out so it is lining the bottom of the dutch oven and turn off heat.  Top the spinach with the fontina cheese; cover and let sit for 2 to 4 minutes until the cheese has melted.

Tuesday, February 18, 2014

My January BeshBox

I am a sucker for getting packages in the mail.

I am a sucker for the monthly boxes surprising you with goodies, you might or might not need.

I signed up for the BeshBox and could not be happier with the contents.  I know I'm late getting my post done for the January BeshBox but better late than never, right!

First what is a BeshBox....Chef John Besh has put together a culinary box of goodies from tools to food.

What I love about the BeshBox so much thought has gone into each box.  Here is what you will get:

Every box is a theme - I love that idea
Your box comes with recipes that go with the items in your box - How great is that!
There is a shopping list to go with those recipes - Makes my life easier
You also get a playlist of songs to listen to while you are cooking and dancing around the kitchen, it's like John has been watching me in my kitchen
Cocktail pairing to complete the dish - I always need help in that department
and one of my favorite things - John Besh donates proceeds from the boxes and gives you an overview of that months charity - January's charity was Drew Bree's The Brees Dream Foundation, improving the quality of life for cancer patients, and provide care, education and opportunities for children and families in need.

January - Game Day

Here is a list of the above items:

Dried Canellini Beans, a test-tube of Mexican Oregano, a wooden spoons, Arugula seeds, a football ice mold, a chefs towel, a jalapeño pepper corer and cornmeal.  Don't you love the astro-turf in the bottom of the box.

I will do better on my February box which is going out in the mail today.

February's Theme - Mardi Gras I just know I'm going to love that box.

Monday, February 17, 2014

Spicy Mustard Maple Chicken

Let's talk chicken...what is your favorite cut of chicken.  I like the white meat breasts the best, second would be the thighs, then the drumstick and I don't get the "wing thing" there is no meat on those things.

My husband's favorite is when I cut the breasts up into bite size chunks, cajun seasonings and sauté those nuggets up.  He is a creature of habit and could eat the same thing every night until he gets tired of it.  I like to mix things up.  So here I did the cajun seasonings but then took it a step further with dijon mustard, bread crumbs and maple syrup.

Spicy Mustard Maple Chicken

4 boneless skinless chicken breasts, cut into bite size cubes
1 1/2 tablespoons cajun seasoning
3 or more tablespoons dijon mustard - enough to coat chicken
1/2 cup plain bread crumbs (I used Progresso)
1/4 to 1/2 cup pure maple syrup
olive oil

After cutting cup chicken breasts place in a bowl and sprinkle with cajun seasoning.  Making sure all pieces have seasoning.  Allow chicken to sit for 4 minutes to make sure the seasoning adheres to the chicken.  Add dijon mustard use enough to make sure chicken cubes are covered on all sides.  Sprinkle with plain bread crumbs; again making sure all sides are covered.

Heat a skillet on a medium high heat and olive oil (about a 1/2 tablespoon), add chicken a small amount at a time, not over crowding.  Cook chicken in batches adding additional olive oil if needed.  Cook chicken about 4 minutes turn over and cook until just about done and has a nice crust.  After all the chicken is cooked place all the chicken back into the skillet; drizzle with the maple syrup; and stir.

Friday, February 14, 2014

Happy Valentine's Day

My Valentine's Day is the same every year.  My husband doesn't even say Happy Valentine's Day in-fact he says the same thing every year "I thought Valentine's Day didn't mean anything to you" my reply "it does it doesn't mean anything to you" and because of that I am in a funk the whole day.

Being romantic is not my husbands strong suit and I have known that for 37 years.  But what he is is a very good man, husband and father.  He would do anything for me and he has proven that year after year.

He might not give me flowers, candy, jewelry or a card for Valentine's Day but how many husbands out there clean the floors and bathrooms for their wives.....mine does and has since the day I got pregnant 26 years ago.  If there is a problem at Valentine's Day it is my problem.  I have a husband that loves me with all my flaws and I couldn't be happier.

Tuesday, February 11, 2014

Super Fast and Easy French Dip Sandwiches

I joined a Ladies Bowling League last fall and bowl every Monday night unless I can't get to town due to snow (like a week ago).   I try to fix fast and easy dinners so I can clean up and get to bowling by 6pm and not feel as though I have rushed.

I love french dip sandwiches and my favorite is found in California at Philippes, The Original if you are ever in Los Angeles, this is a place you have to stop at and remember to order their pickles and pickled eggs to go with your sandwich.  Just a heads up the pork dip is the bomb! ?are they still using that expression?

This is my quick and tasty version of a French Dip Sandwich using deli meat, a great sandwich without spending hours of time slow cooking the roast beef.

Super Fast & Easy French Dip Sandwiches

1/2 pound deli roast beef rare, sliced thin
1 can beef consommé (I used Campbell's)
1 can french onion soup (I used Campbell's)
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh oregano, minced
4 french rolls
8 slices swiss cheese, thick slice
mustard or cream horseradish

In a sauce pan over medium heat, bring beef consommé, french onion soup and herbs to a light boil.  Add deli roast beef, cook until meat is heated through.  You can either cut your rolls in half or cut so you make a pocket.  Spread the inside of the roll with mustard and or cream horseradish.  (I like to take Dijon mustard and mix the cream horseradish together).  Take the beef broth and pour over the inside of the bread.  Take one slice of the swiss cheese cut in half and place on the side of the roll.  Stuff with roast beef, pour more of the broth the top of the meat and place another slice of swiss cheese.  Place under the broiler until the cheese has melted.  Serve with a side of dill pickles and extra broth for dipping.

Note: You want to use rare roast beef as it will cook in the beef broth

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