Blog Archives
French Onion Soup Burger
Ingredients
- 1lb lean ground beef or turkey
- 1 Packet of Lipton Onion soup Mix
- 1 Packet of Beef Seasoning or 1 packet of “Au Jus” seasoning
- 5 medium Onions
- 8 tbs. Butter
- Swiss Cheese or Gruyere Cheese Slices
- Burger Buns
Instructions
1. Slice up the Onions , keeping them thin…wipe your tears!
2. In a medium pan, add the butter and the onions and let them get golden & caramelized. Stir them to keep them evenly coated in the butter.
3. Mix the ground beef with the Soup packet and form burger patties.
4. Grill them up until they’re done to your liking!
5. While they’re grilling up, make the Au Jus! Add the packet with 2 cups of water to a medium pot and simmer.
6. Top those hot burgers with a generous amount of Swiss/Gruyere cheese, cover them with a foil tent and let it get melty!
7. Brush the buns with some warm Au Jus!
8. Now stack that big juicy, cheesy burger…You’ll need two hands and/or a knife and napkins for sure!
9. ENJOY!
Recipe Source & Photo Credit is courtesy of: Oh Bite It
Cheesy Vegetable Chowder
Ingredients
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 celery stick, finely chopped
- 1 Tablespoon minced garlic
- 4 cups chicken broth
- 2 large baking potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
Instructions
1. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt.
3. Serve & Enjoy!
Baked Shrimp Scampi
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 3 large fresh rosemary sprigs, cut in half
- 3 fresh oregano sprigs
- 2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 1 large lemon
- 2 lbs. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 2 Tbs. white wine vinegar
- Kosher salt to taste
Instructions
1. Position a rack in the center of the oven and heat the oven to 400°F.
2. Cut the lemon in half top to bottom (tip to tip), then take one half of ther lemon, place it on its flat (cut) surface, and slice across into thin half-moon shapes. Take the other half of the lemon, place IT on its flat side, then cut it top to tip to tip again, then across into 10-12 chunks.
3. Place the peppercorns and coriander seeds in a mortar and pestle and crush until well cracked and broken.
4. Pour the oil into a 9×13-inch baking dish. Add the herb sprigs, pepper and coriander, and the lemon chunks. Bake until the oil mixture is fragrant, about 12-15 minutes.
5. Add the shrimp to the dish and toss with tongs until coated, and top with the half-moon slices of lemon. Bake the shrimp until pink and firm, 8 to 10 minutes.
6. Remove the dish from the oven, add the vinegar and kosher salt to taste, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes, before serving.
Source: Fine Cooking Magazine
Broccoli Cheddar Soup
Broccoli is my favorite veggie and I will eat it any way I can get it. In a salad, in a soup or just plain ole’ by itself. Which brings me to this recipe; Broccoli Cheddar Soup. I love me some soup just like I love me some salad. So if you’re looking for a broccoli cheddar soup recipe that is flavorful, creamy, comforting and downright addictive then whip this baby up ASAP. I’m so adding this as a regular to our fall/winter lunch & dinner menu.
Ingredients
- 2-3 cups fresh broccoli
- 2 cups chicken or vegetable broth
- 1/2 cup white onions, finely diced (can use more)
- 1/2 cup baby carrots, finely diced *optional*
- 1 clove garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese
Instructions
1. Place broccoli in a large bowl with about 4 tablespoons of water. Cover bowl with plastic wrap and microwave for 7-10 minutes or until broccoli is steamed and tender. Chop broccoli into tiny pieces. Set aside.
2. In a medium pot, add broth, onion, carrots and garlic. Bring to a boil and then reduce heat and simmer for 15 minutes or until onions are tender. Set aside.
3. Add milk and heavy cream to a bowl and microwave until warm. Set aside.
4. In a large pot or deep skillet, melt butter over medium heat. Whisk in flour, stirring constantly for about 1-2 minutes. Reduce heat if flour starts to brown. Add in salt and pepper and continue to stir for 1 minute.
5. Next slowly stir in milk and heavy cream. Stir in chicken broth mixture. Stir in cheeses and add the broccoli. Taste and add more salt and pepper if needed.
6. Serve hot in bread bowls or regular bowls & Enjoy.
“Funeral Sandwiches”
I recently discovered this recipe while browsing one of my favorite forums. The name along intrigued me to take a look-sy. I never heard of “Funeral Sandwiches” before now but anything that involves a sammie I’m all in. Talk about Total Yum factor; Not to mention the recipe calls for brown sugar and King’s Hawaiian Rolls. Double Yum! This would be a perfect dish for tailgating or entertaining.
Ingredients
For the sandwiches:
- 24 King’s Hawaiian Rolls
- 24 slices deli slice Honey Ham
- 24 slices deli slice Swiss cheese
- Mayonnaise
For the glaze:
- 2 sticks butter, melted
- 4 Tablespoons Brown Sugar
- 2 Tablespoons mustard
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon finely minced onion (or 2 tsp. dried minced onion)
- Poppy seeds, for sprinkling
Instructions
1. Cut the rolls in half and spread the insides lightly with mayonnaise. Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
2. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sammie with poppy seeds. Cover tightly and marinade anywhere from 4-24 hours.
3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm!
*CHEF’S TIP – BYOC (Be Your Own Chef) Mix and Match your favorite deli meats and cheeses to truly personalize it and make it your own.
Bubble Up Pizza Casserole
Ingredients
- 1 pound 96% lean ground beef or ground turkey
- 2 teaspoons onion powder, or 1 onion, chopped
- 16 ounces tomato sauce
- 1/2 teaspoon dried basil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 ounces refrigerated buttermilk biscuits, buttermilk
- Add whatever typical pizza toppings you like, green pepper, turkey pepperoni, mushrooms, etc.
- 1 1/4 cups part skim milk mozzarella cheese, shredded
Instructions
1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.
2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Mix in toppings of your choosing. Spoon mixture into a 9×13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Source: Weight Watcher Boards
Caprese On A Stick
Here’s a last minute appetizer that’s perfect for your Labor Day barbeque or football tailgate party. I love Caprese Salad so these little bites are a perfect snack. These are fresh, light, easy, healthy and delicious. Not to mention that the flavors compliment each other perfectly. You can add variations to this recipe based on your favorite Caprese salad ingredients. I included Kalamata olives on some of my skewers for an extra twist! So until next year, Goodbye summer!
Ingredients
- 2 boxes cherry tomatoes (red or yellow)
- 12 bocconcini (small mozzarella balls), about 8 ounces
- 1 bunch basil
- salt (coarse ground or Kosher)
- black pepper
- extra virgin olive oil
- balsamic vinegar
- oregano (use fresh if you have it, if not dry works well)
- Kalamata olives, pitted (optional)
- long pointed wooden skewers
Instructions
1. Prepare ingredients. Cut cherry tomatoes in half and cut mozzarella balls in half.
2. Skewer alternating tomato halves, mozzarella, basil leaves and kalamata olives (if using). Repeat with the remaining cheese and tomatoes.
3. Arrange on platter and drizzle balsamic vinegar, extra virgin olive oil, coarse salt, coarse ground black pepper, and oregano over skewers.
4. Feel free to be creative with the placement and amount of tomatoes or mozzarella based on your preferences.
Hot Bean Dip
The first time I had bean dip I was blown away. It was in my 1oth grade Spanish class. We had to do a presentation for class and one of my classmates had brought a bean dip for extra credit. I think he was just trying to kiss up to the teacher. Such a Show-off. Making us all look bad with his fabulous, oh so good bean dip.. Anywho, it was a big hit and everyone loved it. The only regret I have about it was I wish I got the recipe. Even though I have not found an exact replica, I have discovered this concoction that is Easy. Peasy. Hot and Cheesy. Just absolutely delicious. Try this hot cheesy delicious dip at your next gathering! Your friends will thank you!
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) block Cheddar cheese, shredded
- 1 (8 ounce) block Monterey Jack cheese, shredded
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese.
3. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
4. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Bourbon-Glazed Chicken Drumettes
I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!
Ingredients
for Bourbon-Glazed Chicken:
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 tablespoons (packed) brown sugar
- 30 chicken drumettes (about 4 pounds)
- onion powder
- garlic powder
- salt
- black pepper
- Celery and carrot sticks, for serving
for Blue Cheese Dipping Sauce:
- 1 ounce Roquefort cheese, crumbled
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon white wine vinegar
- Juice of 1 lemon, fresh squeezed
- Juice of 1 lime, fresh squeezed
Instructions
1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.
2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.
5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
Porter House Tuna Salad
This is it, folks, a simple, traditional, classic tuna salad. Nothing fancy, nothing exotic. Just everyday ingredients transformed into something that is Just Plain Good!
INGREDIENTS
- 2 cans of solid white tuna in water, drained
- 1/4 cup sweet pickle relish, drained
- 2 hard boiled eggs, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup mayonnaise
- salt
- ground pepper
- garlic powder
- onion powder
- sugar
INSTRUCTIONS
1. Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt, pepper, onion powder, garlic powder and sugar to taste.
2. Serve with crackers, or on soft rolls or whole wheat toast.
I Am Lady Fab 