French Onion Soup

I'd like to know the secret to not crying while chopping onions! This soup make me cry every time I make it.  lol  So worth the tears!  Love this hearty beef taste to this onion creation and the cheese on the bread really is the piece de resistance!  Enjoy

French Onion Soup

Ingredients 1/2 cup butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 loaf french bread or baguette, sliced 2 cup grated Swiss cheese or Gruyere 1 cup parmesan cheese     Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the French bread/baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Serves 4-6

Cheesey Eggs

My dear friend, Sandy made this for a potluck and she gave me the recipe.  I couldn't for the life of me find that damn thing all year and today I found the recipe!  Hallelujah!!!  I thought I had lost it forever!  Now I'm sharing it with you.  The best part of this great breakfast casserole is that you make it the night before and then in the morning just stick it in the oven.  Yum!  Enjoy

Overnight Cheesy Eggs

12 eggs

1 lb cheddar cheese

2 C cottage cheese

1/2 C butter, softened

1/3 C flour

4 oz green chilis

1 tsp pepper

1 tsp salt

1 tsp garlic powder  

Mix together in a large bowl.  Cover and put in the fridge overnight.  Scoop mixture into a  9x13 dish sprayed with Pam.  Bake for 45 minutes in a 350 degree oven.

Citrus Glazed Salmon with Avocado Salsa

Always looking for a new way to cook salmon in the Northwest!  This delicious citrus glazed salmon is super easy and low on calories and fat.  The avocado salsa goes perfect with it!  Enjoy

Citrus Glazed Salmon with Avocado Salsa

Four 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
Salsa:
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste
.
In a baking dish combine the olive oil and the orange juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro.  Season with salt and pepper to taste.  Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily.  Serve with chilled avocado salsa.  Makes 4  (or 8 Weight Loss Surgery) servings.
Per regular-sized serving:  412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium
Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium

French Rack of Lamb

I definitely have won my hubby over with lamb.  A few years back he wouldn't even think of eating it but thanks to my friend, Liz and her sheep farm, we have turned his taste buds over to liking the gamey taste.  I love the fact that I know where my lamb comes from and what it's been fed.  I know how fresh it is and how the meat has been handled.  Rack of lamb is my favorite. It's absolutely the best cut and so rich in flavor. My mouth is watering just thinking about it.  Making this for dinner tonight and my husband is gonna love it.  Hope you enjoy it too!

French Rack of Lamb

1 1/2 pounds of rack of lamb

2-3 Tbs of olive 

1/2 lemon, juiced

1 tsp lemon zest

3 cloves of garlic

1 Tbs of chopped mint

salt and pepper

garlic powder

Place the rack of lamb in a baking dish.  Rub with olive oil, lemon juice, zest of lemon, garlic and mint.  Season with salt, pepper and garlic and let marinate for at least 1 hour.  Preheat over to 425.  Place the rack in the oven and cook for 15-20 min or until the internal temperature reaches 130-135 degree for medium rare. Make sure you check the temp!  Cover with foil and let sit for 5 minutes.  Slice between the ribs and serve immediately. Serves 2-3 persons

Magic Chocolate Cake and Quick Vanilla Buttercream Frosting

Our family's favorite chocolate cake.  Easy to throw together and always moist and delicious.  It's a great one to take to potlucks and to serve for dessert when you have guests for dinner!

Magic Chocolate Cake and Vanilla Buttercream Frosting

Ingredients:

1 3/4 C All Purpose Flour

2 C sugar

3/4 C cocoa powder (unsweetened)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs 

1 C strong black coffee, cooled

1 c buttermilk ( substitute with 1 cup milk and a Tbls vinegar)

1/2 C vegetable oil

1 tsp vanilla extract

Directions:

1. Combine flour, sugar cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil and vanilla.
3. Beat at medium speed for two minutes.  Batter will be thin.
4. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans
5. Bake at 350 degrees for 35-40 minutes, or 30-35 minutes for layer pans
6. Cool before frosting.

Quick Vanilla Buttercream Frosting 

3 cups confectioners sugar
1 cup butter
1 tsp vanilla extract
1 to 2 Tbls whipping cream
Directions:    
In a standing mixing bowl, mix together the sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more adding more cream if needed for spreading consistency.  Sometimes I have to add more sugar or sometimes I don't have to add any cream at all.  Just depends on the spreading consistency that you want.  Enjoy! 

Pecan Pie Bars

It's that time of year!  I love the Fall and also the smell of these Pecan Pie bars cooking in the oven.  Heaven!

Pecan Pie Bars

These pecan pie bars are to die for!! Enjoy!

Ingredients:
3 cups all-purpose flour
½ cup white sugar
½ tsp salt
1 cup butter
4 eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 Tbls butter, melted
1 ½ tsp vanilla extract
2 ½ cups chopped pecans ( I leave some of them whole)

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll pan.

2. In a large bowl, stir together the flour, ½ cup sugar, and salt. Cut in the 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3. Bake for 20 min. in a preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 ½ cups sugar, 3 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

5. Bake for 25 min. in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.  I also loosen the edges of the whole thing with a knife.  They can be a little sticky trying to get them out of the pan!

Asian Pear Pie!

I had a hard time with trying to figure out what to do with the huge bag of Asian pears my husband brought  home last night (bless his little heart). I can only eat so many of those wonderful crispy strange fruit!  So what do I do with them?  Of course I thought of pie.  What else would I do with fruit??? lol  This is a variation on the classic apple pie. and I just replaced the apples with Asian pears. For those of you who are not familiar with Asian pears,they are the pear/apple looking things in the store that are often carefully wrapped in foam. They are wonderful! They have the consistency of an apple but a floral scent and taste that is unique.  Enjoy a slice of this pie, hot with some vanilla ice cream.

1 double pie crust  (you can refer to my Peach Pie recipe in August 2012)
For the filling:
6 cups – Asian Pears
1/2 cup – packed brown sugar
1/2 cup – sugar
1/4 cup – all-purpose flour
1 tsp. – cinnamon
1/4 tsp. – ground nutmeg
1/4 tsp. – kosher salt
1 Tbsp. – lemon juice
1 tsp. – vanilla extract
4 Tbsp. – heavy whipping cream
4 Tbsp. – butter

Instructions
First, make the pie crust.  Chill in the refrigerator while you're make the filling.

To make the filling:  First preheat the oven to 450 degrees Fahrenheit. Peel and slice and core the Asian pears,then add the lemon juice. Combine all dry ingredients in a large bowl then add the pears. Mix well. Add the vanilla extract and cream. Melt the butter in a large heavy skillet and cook the pear mixture for 6 to 8 minutes or until the pears are appropriately softened.
Roll out 1/2 of the dough and place in a pie dish (being careful not to overwork the dough). Place the filling inside. Roll out the remaining dough and, using a pizza or pastry cutter,cut the dough into strips. Lattice the strips on the top of the pie. Decorate and seal the edges. Lightly brush the top of the pie with some egg wash (beaten egg with a little water) then sprinkle sugar.
Place a baking sheet on a rack below the pie in the oven (fruit pies tend to drip and make a mess) and bake for 15 minutes then reduce the temperature to 350 degrees and bake for 45 minutes or until the crust is golden brown and the filling is bubbling. Let cool slightly before eating.