Wednesday, May 30, 2012

Pan-Fried Onion Dip

When we have chips & dip, the dip normally comes from one of those dried onion soup packets mixed with sour cream.  This time I decided to try a homemade version of onion dip. What a difference! This takes a little bit of time to make, but it is worth it! The dip is creamy, sweet, and addictive. I went easy on the cayenne, but next time will add the full amount for a little more kick.

I did cut the onion half-rounds in half again so they weren't quite so long and a little easier to eat.  I used reduced fat sour cream, cream cheese and mayo. I also started with about 4 cups of onions since that is how much I ended up chopping. It looks like a lot, but once they cook down, it works just fine.  The only change I would make next time is to use less oil when frying the onions. I ended up draining quite a bit off before mixing into the dip. 

Source: Ina Garten


  • 2 large yellow onions
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup good mayonnaise


Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Friday, May 25, 2012

Two Ingredient Ice Cream

A while back I made one-ingredient ice cream from frozen bananas. While that was a great, healthy alternative for ice cream, this post will be just the opposite!  I saw this on one of my favorite blogs, Macaroni and Cheesecake, and knew I'd have to try it. This two-ingredient ice cream is made from heavy whipping cream and sweetened condensed milk (and then whatever you choose to mix in, if you like). The nice thing about both of these recipes - one and two-ingredient ice cream is that you don't even need an ice cream maker.  The results? Rich, creamy - this stuff is Amazeballs! (Can you tell I have been watching a lot of Giuliana and Bill?) I hope you have a gym membership!

Source: Eagle Brand

2 cups (approx. 1 pint) heavy whipping cream, very cold
1 14 oz. can sweetened condensed milk

In the bowl of a stand mixer, fitted with the whisk attachment, add the heavy cream and whip on high until stiff peaks form (approximately 2 to 3 minutes). Remove bowl from mixer, and gently fold in the sweetened condensed milk using a rubber spatula.  Now add in your desired flavorings. I crushed up some Oreos and folded them into the mixture. Cover with a lid and freeze for at least 6 hours or overnight. 

Sonoma Chicken Salad

Yes, I've been slacking again on blogging new recipes. But, I have a good reason - we finally have a new member in our family!  Baby Ryan came on May 8th and has been a perfect baby.  He is very laid back and always seems content. I've barely heard him cry! (so far...haha)  You might have imagined our dinners have been quick and easy lately. But, I had to be sure to share this recipe for Chicken Salad we had the other day.  It's great for lunch, snack, or even dinner like we had on a hot summer day.  I put a chicken in the crockpot the day before and put it in the refrigerator overnight. The next day, it was cool and easy to shred. The cranberries are sweet, the celery and nuts add the crunch, and the poppy dressing is full of flavor. 

And here are a couple pictures of the new little man and his proud big sister.  Isn't he cute?!

Source: Cooking Classy

3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread, for serving 

2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

Friday, May 4, 2012

English Muffin Bread w/Strawberry Butter

Today I'm posting another recipe from my favorite type of swap - the Secret Recipe Style Swap. If you remember, we are assigned a blog and given free reign to choose any recipe from that blog. Be sure to visit Sarah's blog to see the roundup! I found several recipes on HezziD's blog that I wanted to try, but I settled on this one because I had everything at home ready to go.

This was different than any bread recipe I have made in the past.  No kneading required! No messy counter! You just mix everything together and let it rise. The dough is very wet and sticky - so much that you can practically just pour it like a thick batter into your bread pan.  I have to say this bread is a bit addicting!  I made a quick strawberry butter to spread on top after toasting (recipe at bottom). The outside of the bread has a little bit of crunch, but the inside is left soft and chewy. Topped with the fresh strawberry butter, this is a perfect quick breakfast.

Source: Hezzi-D's Books and Cooks

  • 1 1/2 c. warm water
  • 1 package yeast
  • 1 t. salt
  • 1 t. sugar
  • 2 3/4 c. flour
  • 2 T. melted butter, divided

1. In a large bowl mix the water, yeast, salt, sugar, flour, and one tablespoons of butter. Mix until just combined. Cover with a towel and allow to rise for 1 1/2 hours.

2. Spray a loaf pan with cooking spray. Using a spoon transfer the risen dough to the loaf pan. Cover with a towel and allow to rise for an additional hour.

3. Preheat the oven to 350 degrees. Put the bread in the oven and bake for 40 minutes.

4. Remove the bread from the oven and brush with the remaining tablespoon of butter. Return to the oven and cook for an additional 10 minutes.

5. Remove from oven and transfer to a wire rack. Let cook completely before cutting.

Strawberry Butter

3-4 strawberries, washed and quartered
1 stick softened butter
1/4 c. powdered sugar

Beat all ingredients together with a hand mixer until combined. Butter will stay fresh for up to 1 week in refrigerator.

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