Brie Appetizer with Caramelized Onions and Bacon

So, yesterday, I found a triangle of brie in my frige that needed to be used.....I hadn't gone grocery shopping and didn't have a whole lot in the house. I did have an onion, so I sliced the onion and started caramelizing the onions with a little olive oil and coconut oil.  I was contemplating adding cranberries or honey, but the idea of a sweet brie didn't really sound good to me....so I kept looking. As the onions were caramelizing, I went and cut 5 sprigs of fresh rosemary off the plant outside and cut it up really small. I added it to the onions and they smelled YUMMY! I was still thinking of what I could add when I found bacon...hmmm......

Brie Appetizer with Bacon and Caramelized Onions

1 triangle of Brie (I didn't save the package, so I don't know the ounces. It was the 

brie you can find at any grocery store. Not the whole wheel, just the triangle....I don't know how else to describe it...lol)

1 white onion (caramelize with 1/2 Tbsp olive oil....like I said, I added coconut oil just to see how it would turn out and it turned out pretty yummy, but olive oil works fine too. You want to cook the onions slow and low until they are sweet.)

1/8 teaspoon fresh rosemary (cut up really fine)

6 strips of bacon cut up in 1/2 inch pieces

I caramelized the onions.....added the rosemary.....then when they were sweet, I removed them from the pan and cooked the bacon until crisp. After the bacon was fully cooked, I added the onions back into the pan. I put the brie into a small corningware dish and covered with the onion/bacon mixture. I baked at 350 degrees until the brie was melted. About 10 minutes. I served with whole grain club crackers. Seriously surprised myself with this one. I had no idea it was going to turn out so delicious, but it really did! 

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Delicious Garlic Bread

So, I signed up to bring a "side dish" for a work staff meeting. The main dishes are lasagna and spaghetti, so I thought I'd make some garlic bread.  I didn't want to just make plain ol' garlic bread, so I made up a butter spread and tested it out on my fam...my husband approved :) So, here's the garlic bread recipe!

3 heads of roasted garlic
2 sticks of butter, softened
2 Tablespoons Parmesan cheese
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp fresh rosemary (finely chopped)
1 Tbsp fresh parsley (finely chopped)
1/2 Tbsp olive oil
1/4 tsp red pepper flakes
1 loaf of sweet french bread

To roast the garlic, I cut the tops of the heads of garlic. Drizzle with olive oil, sprinkle with salt and wrap in tinfoil. Bake at 385 degrees for about 25 minutes or until they're soft. (I don't usually time it. I just wait til the smell of roasted garlic fills the house.) When the garlic is cooled, squeeze the roasted garlic into a small bowl and smash it. Add the smashed garlic to the butter and add the remaining ingredients.
Cut the loaf of bread lengthwise and spread the butter mixture evenly. You can bake it if you prefer, but I like to broil it until it's crispy.
Finish by sprinkling it with fresh parsley. :)

I also thought about substituting cheddar cheese for parmesan cheese. I may try that next time!

Beer Can Chicken

This is my favorite way to cook a whole chicken. I always make soup the next day with whatever is left. If you don't want to use beer, you can roast it in the oven and just omit the beer.  It still comes out delicious.


If you are using beer, pour out (or drink) half of a can of beer. Using a can opener, take the whole top off of the beer can. Into the beer, add 2 sprigs of fresh rosemary, a clove of garlic (you can put it in whole or smash it), a little onion (just a few pieces), the top of one stalk of celery (the leafy part is the best because it has a lot of flavor) and a small piece of carrot. 

For the rub:

2 Tablespoons Pappy's Garlic Herb Seasoning (This is my absolute favorite seasoning! It's delicious on pretty much everything! I get it at Smart and Final in a ginormous container because I use it so much! If you don't have Pappy's, you can make a mixture of 1Tbsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 tsps onion powder, 1 tsp dried basil and 1 tsp dried tarragon.)
1 Teaspoon Ground Sage


I also cut a lemon in half and put it under the skin on the breast of the chicken... to give the chicken boobies....lol...

After I put the beer can in the holder, I prop the chicken and put it into a roasting pan.

Into the pan, I add:

3 cups of chicken broth
1 whole onion, diced
3 large carrots, cut into coins
3 stalks of celery, diced
3 zucchini (large cuts so they can hold up to the cooking and don't get too mushy)
4 potatoes (cut into 2 inch chunks)
5 sprigs of fresh rosemary
1 whole head of garlic (I peel it and leave them whole. Great for smashing onto french bread during the meal. :) )

The chicken broth can be increased by one more cup if it looks like it's needed.  It kinda depends on the size of your pan. You don't want the veggies completely submerged in the broth, but about halfway is good. I sprinkle the veggies with salt and pepper or with more Pappy's.

If you are cooking it on the grill, the temperature should be about 350 degrees. I cook it for 15 minutes without foil, but then make a "tent" with tinfoil for the remaining cooking time.  Usually, it takes about an hour and 15 minutes to cook.  I use a thermometer to make sure the chicken's internal temperature is 180 degrees. I turn the grill off and let it rest for about 10 minutes before cutting it. I also cut the chicken up and place it into the pan with the veggies and chicken broth.

This is a great meal to make when you have people over because it's a one pan kinda meal.  We usually serve it with french bread.

Like I mentioned before, I always make soup out of whatever is left. I will have to post that recipe next. 

In this picture, there are fewer veggies than the recipe calls for....but it gives you an idea.....sorry if the "boobies" offend anyone.
 

Broccoli Cheddar Soup

There are so many variations to this soup. I have never made it exactly the same. This is the latest version of the recipe. lol. This recipe makes a nice, big pot of soup!

Broccoli Cheddar Soup

2-3 lbs Broccoli (Florets, preferably...)

4 Yukon gold potatoes (peeled and cut into cubes)

1 white onion

8 Cloves of garlic

6 Carrots (cut into 3 inch sections)

3 Quarts chicken broth
3 cups shredded sharp cheddar cheese

1 Tablespoon salt

1 Teaspoon pepper

1 Can cream of chicken soup- optional (I used this in one batch of the soup and it was delicious. Although, it's totally optional. The soup really has enough flavor on its own.)

Place broccoli, potatoes, onion, garlic and carrots into a large stock pot.  Cover with chicken broth. Simmer until the veggies are soft. Usually about 20 minutes, but just keep checking. You can't over-simmer them. 

Use an immersion blender to puree the veggies. You can also put them into a blender in batches to get the same consistency.

To this mixture, add salt, pepper and cream of chicken soup.

Once that is all mixed, add shredded cheese and stir.

Taste and add more salt & pepper to your liking.

You can garnish with cheese....or bacon bits....or sour cream...all delicious options!

And enjoy! :)

*Sometimes if I have zucchini or cauliflower, I add that in, too.

*If the soup is thinner than you'd like it to be....in a jar, add 1 tablespoon of flour to 1/3 cup of water and shake until blended.  Add this to the soup and simmer for a few more minutes.  The flour should help to thicken it up, but you want to be sure you simmer the soup with the flour in it for a little bit to make sure the taste of the flour isn't noticeable.

Bloody Mary....delicious and spicy...too spicy for my cat....lol

Juju's Bloody Mary

3 cups V8 Juice

2 Tbsp Horseradish

1 Tsp pepper

2 Tbsp Worcestershire Sauce

1 Tsp celery salt

1 Tsp Tobasco

1/2 cup vodka

Mix all ingredients...add ice....enjoy :) 

You can garnish with a stalk of celery, olives...whatever you prefer :)

Homemade Buttermilk Pancakes

Super Sunday Breakfast wouldn't be the same without homemade Buttermilk pancakes. These are easy to make and way better than any packaged mix! This picture was taken on Valentine's day...I made my boys heart shaped pink pancakes for breakfast...:) Obviously, add red food coloring to the batter......and I use an empty bottle of syrup....pour the batter into it and that makes it easier to make the heart shapes....:)

Buttermilk Pancakes

2 eggs 

2 cups buttermilk

2 Tablespoons vegetable oil (I use coconut oil because it gives a yummy flavor)

2 Teaspoons Vanilla extract

1 Teaspoon Baking Soda

1 Teaspoon Salt

2 Tablespoons sugar

1 3/4  cups of flour

Beat two eggs. Add buttermilk, oil and vanilla extract. Add Baking soda, salt and sugar. Stir to blend. Not too much.  Add flour 1/2 cup at a time. Stir to incorporate ingredients, but don't overstir. You want some lumps! They make the pancakes even better! You can cut out some flour if you want thinner pancakes. Add the full amount for thicker pancakes. 

I use a measuring cup to pour 1/4 cup of batter onto the skillet per pancake. Cook until golden brown on both sides. 

Enjoy! :)

 

BBQ Chicken with Brie and Carmelized Onions

This is a meal I had at a friend's bbq years and years ago......I tried to recreate it as best I could...and it came out delicious....

BBQ Chicken with Brie and Carmelized Onions

2 Red Onions, sliced thin

One wheel of Brie Cheese

4 Chicken breasts

Sweet Baby Rays Bbq Sauce (or whatever your favorite bbq sauce is)

Slice onions and place in skillet with a little olive oil (2Tbsp...ish)...cook slow...for 15-25 minutes.....until translucent and sweet to taste......

Bbq chicken with your preferred bbq sauce.....place on the grill until fully cooked....

Slice Brie. (I usually take the "skin" off of the brie, but some people don't mind it, so it's totally up to you)

When chicken is done, brush with a little more bbq sauce.....top with Brie...then the carmelized onions......

I apologize for my lack of recipe skills...I usually just cook without writing stuff or measuring, so this is hard for me.....this one is pretty easy though, so....try it! :)

And in this picture, I used white onions because it was all I had...still delicious, but I prefer red....and I will have to post the brussel sprout recipe soon.......This picture just doesn't do the chicken justice.....it tastes sooooooo much better than it looks....LOL.

Spicy Shredded Tri-Tip

If you are having people over, but don't have a lot of time to cook, this is a great choice! Always yummy and you can prepare it the night before and just turn the crock pot on in the morning! 

Spicy Shredded Tri-Tip

1 tri tip roast

1 white onion, diced

4 cloves of garlic, chopped

2 bay leaves

1 Tbsp white vinegar

1-16oz can of crushed tomatoes
1 small can tomato sauce
1 cup red wine (cabernet, sangria....whatever....lol)

1-8oz can of el pato spicy tomato sauce

salt and pepper to taste

In a crock pot, pour vinegar in, then add tri tip, fat side down. Add remaining ingredients.  Cook on high for 8 hours or low for 10 (I recommend low for 10). Remove bay leaves. The meat should shred easily with a fork.

Serve with warm flour or corn tortillas...you can also serve in tacos, tortas....or just eat it in a bowl with sour cream on top....it's delicious!!!!

The first time I had it, we had it on Sopas....with homemade refried beans, the tri tip, lettuce, tomatoes, onions, cilantro, avacado and homemade salsa.....absolutely delicious......

Asian Pasta Salad

 So, I don't make pasta salads a lot...I just don't..I don't know why...I guess I don't really like how some are super oily and lack flavor.  I wanted to bring one to a family get together, but I wanted it to be different. Not the typical pasta salad from the grocery store. I love Asian food....LOVE IT....and this recipe brings all the delicious flavors I love together.

Here's my Pasta Salad Recipe.....

 Asian Pasta Salad

16oz Bowtie Pasta (I used penne once, too...but prefer the bowtie)
1/3 cup sesame seeds
1/3 cup lite soy sauce(you can use regular, but it is a little salty..)
1/3 cup rice vinegar
2 tsp sesame oil
3 tbsp sugar
1/4 cup vegetable oil
1/2 tsp grated fresh ginger
1/4 tsp black pepper
3 cups shredded, cooked chicken breast (I pressure cook the chicken, but you can boil it or even take the chicken off a store bought rotisserie chicken)
1/2 cup chopped cilantro
1/2 cup chopped green onions
1/4 cup shredded carrots (optional)
2 Roma tomatoes, diced (optional)

Roast sesame seeds and set aside.
Cook pasta al dente (about 9 minutes)...rinse with cold water until it's completely cooled and drained.
In a container with a lid (I used a mason jar), mix soy sauce, rice vinegar, sesame oil, sugar, vegetable oil, ginger, pepper and sesame seeds. Shake until blended thoroughly.
Pour over pasta. Add chicken, cilantro and green onion.
Stir until equally distributed.



*I did add a couple more splashes of soy sauce and a little splash more sesame oil...I love that flavor.
* I also thought about adding some crushed red pepper for a little spice.
*You can add roma tomatoes if you'd like or any other vegetable you think would be good.