French Onion Grilled Cheese

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French Onion Grilled Cheese

Makes 2-3 sandwiches

 

1 tablespoon butter

1 cup sweet onion, thinly sliced

1/4 teaspoon sugar

1/2 tablespoon red wine

Salt and pepper to taste

 

Italian bread

Swiss cheese

Softened butter for bread

Warm beef stock for dipping your sandwich

 

Melt butter in a medium skillet

Add onions and sugar, sauté over low-medium heat for 20 minutes

Add red wine, salt and pepper to the caramelized onions

Sauté for 10 more minutes and set aside

Butter each slice of bread

Place buttered side down on a large skillet or griddle

Add slices of cheese on each side

Place onions on one side of bread

When the cheese has melted put sandwiches together, remove from pan

Cut in half and serve immediately with a side of hot beef broth for dipping

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Chicken Noodle Soup

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Chicken Noodle Soup

Makes 8 servings

 

2 tablespoon olive oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

salt and pepper, to taste

2 tablespoons dry ranch seasoning mix

4 cups chicken broth

1 (10.75 oz.) cream of chicken soup

8 oz. pasta noodles, uncooked

3 cups cooked chicken, chopped

1 cup sharp cheddar cheese, grated

1 cup half-and-half

8 slices bacon, cooked and crumbled

 

Heat olive oil in a large stock pot over medium-high heat

Sauté onion, carrot and celery until softened

Season with salt and pepper

Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated

Add chicken broth and chicken soup

Stir together, mix in pasta and chicken, then bring to a boil

Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender

Stir in cheddar cheese and half-and-half

Cook for another 3-5 minute

Serve topped with crumbled bacon and enjoy

Antipasto Squares

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Antipasto Squares

 

2 (10 ounce) cans refrigerated crescent dinner rolls

1/4 pound thinly sliced ham

1/4 pound thinly sliced Genoa salami

1/4 pound thinly sliced Swiss cheese

1/4 pound thinly sliced pepperoni

1/4 pound thinly sliced provolone cheese

1 (12 ounce) jar roasted red peppers, drained, cut into thin strips

Fresh basil leaves, sliced

3 eggs

3 tablespoons grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

 

Preheat oven to 375 degrees

Unroll one package of crescent roll dough and cover the bottom of a 9×13 inch pan

Bake in preheated oven for 6 minutes, Remove from oven

Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, basil, and red peppers, on top of the dough

In a bowl, beat the eggs lightly, stir in the parmesan cheese, garlic powder and black pepper

Pour 3/4 of this mixture over the peppers.

Unroll the second package of dough, and place over the top of the peppers

Brush with the remaining egg mixture

Cover with aluminum foil, Bake for 25 minutes in the preheated oven

Remove foil, and bake another 15 minutes, or until dough is fluffy and golden brown

Remove from pan, cut into squares. Serve warm, or at room temperature

 

* Make sure the ham and peppers are drained well on paper towels before assembling

Chicken and Waffles

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Waffles

Makes 12

2 cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1 Tablespoon Sugar

2 Tablespoons Brown Sugar

2 Eggs

1 3/4 cup Milk

1/2 cup Oil

1 teaspoon Vanilla

Mix dry ingredients together

Add wet ingredients and mix well

Pour mix to preheated waffle iron. Do not overfill

My waffle iron takes about 6 minutes for a golden waffle

I mix my batter in a large measuring cup so it is easier to pour

Batter makes about 4 cups

 

Oven Fried Seasoned Chicken

Makes 4 servings

4 Skinless Boneless Chicken Breast

2 Eggs

2 Tablespoons Milk

1 Cup Flour

1 Cup Breadcrumbs

1/2 teaspoon Baking Powder

1 Tablespoon Celery Salt

2 teaspoons Italian Seasonings

2 teaspoons White Pepper

1 teaspoon Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon Pepper

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 teaspoon Ginger

1/2 teaspoon Turmeric

1/4 teaspoon Cayenne

4 Tablespoons Melted Butter

 

Preheat oven to 425 degrees

Place a 9×13 baking dish in oven and preheat empty dish for 15 minutes

Mix all the dry ingredients together in a bowl large enough to toss the chicken around in

Stir together the eggs and milk

Dip chicken into wet mixture then coat well with dry mixture

Set aside until all pieces of chicken are coated

After pan has preheated, place butter in pan and let it melt

Add chicken pieces to pan

After 8 minutes flip pieces so they can also “fry” in the melted butter

Make for 8 minutes longer until the internal temperature is 160 degrees

 

Enjoy topped with butter and your favorite syrup

Cream Corn

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Cream Corn

Serves 4

 

2 cups corn kernels

1/2 cup heavy cream

1/2 teaspoon salt

1 tablespoon granulated sugar

1/8 teaspoon freshly ground black pepper

1 tablespoon butter

1/2 cup whole milk

1 tablespoon all-purpose flour

2 tablespoons freshly grated Parmesan cheese

 

In a medium saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter

Whisk together the milk and flour, and stir into the corn mixture

Cook stirring over medium heat until the mixture is thickened, and corn is cooked through

Remove from heat, and stir in the Parmesan cheese until melted

 

 

*To make heavy cream, whisk together 6 tablespoons milk with 3 tablespoons melted butter