Sautéed Red Potatoes

Ingredients (2 Servings)

3 Small Red Potatoes
1/2 tbsp of salt
1 tsp Oregano
1 tbsp Olive Oil
1 tbsp Light Butter

Begin by cutting potatoes into small pieces. Melt butter and heat olive oil in sauté pan. Add potatoes and season with salt and oregano. Cook for 20-25 minutes stirring frequently. Great when served as home fries with your favorite breakfast foods!

French Onion Soup

I have had a bit of a cold this weekend so I have been definitely craving soup. I finally found some cute crocks so I decided to try out a recipe for French Onion soup, one of my favorites!

Ingredients to make 2-3 bowls: (Double for 4-6 bowls) 

1.5 pounds of yellow onions (cut into 1/8 inch pieces)

3 tablespoons of unsalted butter

1/2 teaspoon of salt (more if needed)

A pinch of sugar

2 cups of water

2 cups of beef broth

1/2 tbsp of flour

1 tsp of thyme

1/4 cup of dry white wine

1 dry crusty baguette

4 slices of gruyere cheese sliced thick

Begin by melting butter in soup pot and sautéing onions for 10 minutes COVERED

Remove cover and continue cooking onions for approximately 45 minutes stirring frequently. 

Begin adding a tablespoon of water and stirring every 5 minutes releasing the brown coating on the bottom of the pan. Do this for approximately 20 minutes. Then add flour and stir for 2 minutes. Next add water and beef broth and allow it to simmer for 20 minutes.

Add dry white wine and simmer for 10 additional minutes. Turn on broiler. Add more salt to taste and transfer to soup crock. Top with 1-2 slices of the crusty baguette and cheese to coat. Then place under broiler until cheese is bubbling and browning. 

Enjoy!

Buffalo Chicken Dip

This dip is also known as Crack Dip because it is just that addicting!

Ingredients:
1 chicken breast cooked and shredded
1/2 bottle of Frank's BUFFALO Sauce
1 & 1/2 block cream cheese at room temp
1 cup ranch dressing
2 cups of cheese split into 1 cup portions

1. Add shredded chicken and buffalo sauce to a sauce pan on medium heat. Cook for about 2 minutes until chicken absorbs most of buffalo sauce. Next add cream cheese in chunks until it all has melted down and mixed well with chicken. Add ranch and mix, remove from heat and add 1 cup of cheese immediately 

From here you have two options my favorite would be the crock pot. Put your crock pot on low add your dip and stir every so often. (Using the crock pot you only need one cup of cheese not two)
Option two, add to a casserole dish top with cheese and bake for 20 minutes until cheese is fully melted. 

Serve with Corn Chips and ENJOY!

Baked Zucchini Fries

Important things to know about my cooking and eating habits. I could live off of mushrooms and zucchini, well I basically do. Sorry if my recipes are boring, haha.

I made these to dip in the Comeback Sauce (seen below). Again, credit goes to Cody for the photos.

Ingredients:

2 medium-large zucchini
2 cups of panko bread crumbs
1/4 cup of parmesan cheese (the cheap kind is fine here)
1-2 eggs beaten

Preheat oven to 425 degrees

Pretty simple recipe. Slice zucchini into strips, try and make them about the same thickness for even cooking.

Simple dip pieces in egg and then roll in breadcrumbs. Best to do each one individually rather than the shake and bake method so that the breadcrumbs really coat the zucchini. Time consuming but definitely worth the extra effort.

Bake for 12 minutes then flip zucchini fries and bake for an addition 10-12 minutes or until they are browned.

Comeback Sauce

I found this recipe on pinterest which is so AMAZING by the way. If anyone needs an invite let me know. There are so many recipes and beautiful things to be seen. This apparently is the sauce they use at restaurants like Outback that serve bloomin' onions. I've never eaten that so I can't compare but it was a pretty good sauce that seems like it would go with a lot of different foods, especially finger foods!

P.S. My brother was in charge of taking pictures so they are sparse to say the least.

Please find original recipe at http://syrupandbiscuits.wordpress.com/comeback-sauce/

Ingredients:

1 cup Duke’s mayonnaise (one of my Favorites)
1/4  cup Heinz Ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Mix all ingredients together. Best to let sit overnight before using.