French Onion Soup

This soup is rich, savory, and is the perfect meal for a cold day! The bread gives it a little bit of a crunchy texture, while it also soaks up the broth of the soup, and the cheese gets gooey after melting under the broiler. Yum!

To make 2 to 3 servings of French onion soup you will need:

• 4 Tbs BUTTER, unsalted
• 1 to 1 & 1/2 lbs. ONION, thinly sliced
• 1 tsp DRIED THYME
• 1 tsp SALT
• 1/2 tsp PEPPER
• 1/2 Tbs FLOUR
• Optional: 1/2 cup DRY WHITE WINE
• 2 cup BEEF STOCK (could substitute vegetable stock)
• 1 cup CHICKEN STOCK (could substitute vegetable stock)
• 1 cup CIABATTA BREAD, cubed
• 1 & 1/2 cup GRUYERE CHEESE, grated

Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown.

 Stir in the flour and cook for another 1-2 minutes.

Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes.

Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.

At this point you can either serve the soup as is, or ladle the soup in to oven save bowls...

...top with the cubed bread...

...and cheese...

...and then broil on high for 4-6 minutes until the cheese is melted.

Yum!

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French Onion Soup

Ingredients:

• 4 Tbs BUTTER, unsalted
• 1 to 1 & 1/2 lbs. ONION, thinly sliced
• 1 tsp DRIED THYME
• 1 tsp SALT
• 1/2 tsp PEPPER
• 1/2 Tbs FLOUR
• Optional: 1/2 cup DRY WHITE WINE
• 2 cup BEEF STOCK
• 1 cup CHICKEN STOCK
• 1 cup CIABATTA BREAD, cubed
• 1 & 1/2 cup GRUYERE CHEESE, grated

Directions:

1. Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown. 
2. Stir in the flour and cook for another 1-2 minutes. 
3. Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes. 
4. Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.
5. At this point you can either serve the soup as is, or ladle the soup in to oven save bowls, top with the cubed bread and cheese, and then broil on high for 4-6 minutes until the cheese is melted.

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I adapted this recipe from this website: http://www.cookingchanneltv.com/recipes/kelsey-nixon/french-onion-soup.html

Tabouli

This salad is a popular Middle Eastern dish. It is full of chopped fresh produce, bulgar wheat, and a little bit of citrus juice. It has a very fresh flavor and is a great bright side dish!

To make this salad you will need:

• 1 cup BULGAR WHEAT
• 1 cup BOILING WATER
• 1/2 "bunch" PARSLEY
• 3 ROMA TOMATOES
• 4 GREEN ONIONS
• 1 small CUCUMBER
• 2 Tbs LEMON JUICE
• SALT & PEPPER to taste
• drizzle of OLIVE OIL

Start off by mixing the boiling water into the bulgar wheat. Place a towel over the top of the bowl to better insulate the mixture. Set aside.



Next, finely chop all of the tomatoes, onions, cucumber, green onions, and parsley.

Mix the lemon juice, olive oil, salt, and pepper into the chopped vegetables.

Once the bulgar wheat is cool and it has absorbed all of the water, mix it into the vegetables. Refrigerate the mixture for a 2-3 hours in order to allow all of the flavors to come together, then serve!

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Tabouli

Ingredients:

• 1 cup BULGAR WHEAT
• 1 cup BOILING WATER
• 1/2 "bunch" PARSLEY
• 3 ROMA TOMATOES
• 4 GREEN ONIONS
• 1 small CUCUMBER
• 2 Tbs LEMON JUICE
• SALT & PEPPER to taste
• drizzle of OLIVE OIL

Directions:

1. Start off by mixing the boiling water into the bulgar wheat. Place a towel over the top of the bowl to better insulate the mixture. Set aside.
2. Next, finely chop all of the tomatoes, onions, cucumber, green onions, and parsley.
3. Mix the lemon juice, olive oil, salt, and pepper into the chopped vegetables.
4. Once the bulgar wheat is cool and it has absorbed all of the water, mix it into the vegetables. 
5. Refrigerate the mixture for a 2-3 hours in order to allow all of the flavors to come together, then serve!

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I based this recipe on one from the following website: http://www.food.com/recipe/tabbouli-tabouli-tabbouleh-salad-parsley-salad-197922

Lighter Sesame Chicken

This recipe for sesame chicken is a little 'lighter' than the other sesame chicken recipe I posted and I actually like it better! I think it has a better flavor and it is just as easy!

To make this you will need:

• 12 oz. CHICKEN THIGHS, cubed
• 1 EGG WHITE
• 2 Tbs CORNSTARCH
• SALT
• PEPPER
• 1/4 cup HONEY
• 2 Tbs SESAME SEEDS
• 2 Tbs SOY SAUCE
• 1 GARLIC CLOVE, minced
• 1 Tbs VEGETABLE OIL
• 2-3 GREEN ONIONS, chopped

In a medium bowl, whisk together the egg white, cornstarch, salt, and pepper. Then, mix in the cubed chicken.

In a small bowl combine the honey, sesame seeds, soy sauce, and garlic.

Add a tablespoon of oil to a skillet and heat it over medium-high heat. Then add the chicken and cook for a 5-7 minutes until done. 

Once the chicken is cooked, pour in the honey mixture and toss the chicken in the sauce. Remove the chicken from the heat and garnish with the chopped green onions! Serve over rice, with steamed broccoli on the side!

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Lighter Sesame Chicken

Ingredients:

• 12 oz. CHICKEN THIGHS, cubed
• 1 EGG WHITE
• 2 Tbs CORNSTARCH
• SALT
• PEPPER
• 1/4 cup HONEY
• 2 Tbs SESAME SEEDS
• 2 Tbs SOY SAUCE
• 1 GARLIC CLOVE, minced
• 1 Tbs VEGETABLE OIL
• 2-3 GREEN ONIONS, chopped

Directions:

1. In a medium bowl, whisk together the egg white, cornstarch, salt, and pepper. Then, mix in the cubed chicken.
2. In a small bowl combine the honey, sesame seeds, soy sauce, and garlic.
3. Add a tablespoon of oil to a skillet and heat it over medium-high heat. Then add the chicken and cook for a 5-7 minutes until done. 
4. Once the chicken is cooked, pour the honey mixture in the skillet and toss the chicken in the sauce. 
5. Remove the chicken from the heat and garnish with the chopped green onions. Serve over rice, with steamed broccoli on the side!

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I found this recipe on the following blog:
http://iowagirleats.com/2012/10/22/take-out-fake-out-lighter-sesame-chicken/

Stuffed Peppers

These stuffed peppers are great! They are sweet from the red pepper and a little bit spicy from all of the seasonings in the filling. I have seen other people make stuffed peppers, but I had never actually made them so this it sort of a combination of things I've had before and things that I just thought sounded good! And it worked out!

To make these delicious stuffed peppers you will need:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 

Once the beef is cooked, add the spices and Worcestershire sauce.

Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice.

Next, mix in 1/4 cup of cheese. Then, add the crushed tomato. It should look something like the picture below!

Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!

Then, you guessed it, stuff the filling in!

Sprinkle the remaining 2 tablespoons of cheese on top of the peppers.

Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes.

To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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Stuffed Peppers

Ingredients:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Directions:

1. Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 
2. Once the beef is cooked, add the spices and Worcestershire sauce. 
3. Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice, 1/4 cup of cheese, and the crushed tomato. 
4. Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!
5. Then, you guessed it, stuff the filling in!
6. Sprinkle the remaining 2 tablespoons of cheese on top of the peppers. 
7. Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes. 
8. To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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Spicy Roasted Chickpeas

These spicy roasted chickpeas are a fun and different way to eat chickpeas! They are crunchy, spicy, and even pretty healthy!

To make this healthy snack you will need:

• 2 (15 oz.) cans CHICKPEAS (GARBANZO BEANS)
• 2 Tbs OLIVE OIL
• 1/2 tsp PAPRIKA
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp CUMIN
• 1/4 tsp SALT
• 1/8 tsp CORIANDER

Preheat your oven to 400 degrees F. Then rinse and dry the chickpeas.



Toss the chickpeas in the olive oil and spices.



Bake the chickpeas on a cookie sheet for about 40 minutes.



Then eat up!

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Spicy Roasted Chickpeas

Ingredients:

• 2 (15 oz.) cans CHICKPEAS (GARBANZO BEANS)
• 2 Tbs OLIVE OIL
• 1/2 tsp PAPRIKA
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp CUMIN
• 1/4 tsp SALT
• 1/8 tsp CORIANDER

Directions:

1. Preheat your oven to 400 degrees F.
2. Rinse and dry the chickpeas.
3. Toss the chickpeas in the olive oil and spices.
4. Bake the chickpeas on a cookie sheet for about 40 minutes. Then eat up!

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I found this recipe on the following blog: http://www.fifteenspatulas.com/crispy-oven-roasted-chickpeas/

Oreo Balls

It seems like everyone has heard of cake balls these days, but I don't think Oreo balls have gotten near as much hype. I don't understand this because I like Oreo balls more and they are just as easy to make! They are basically the same thing, except instead of breaking up a cake and mixing it with cream cheese icing, you crush up some Oreos and mix it with cream cheese. I think the Oreos provide for a better texture in the balls and aren't so "mushy." 

To make 25-30 Oreo balls (depending on how big you make them) you will need:

• 1 package OREOS (roughly 30 cookies)
• 1 (8 oz.) package CREAM CHEESE, softened
• 10-12 oz. of CHOCOLATE CHIPS or CHOCOLATE ALMOND BARK

NOTE: I think chocolate chips taste better than the chocolate almond bark, but the almond bark definitely sets up better than the chocolate chips. If you don't want to have to have to keep the Oreo balls refrigerated, then use the almond bark!

Start off by crushing up the Oreos. I tend to put the Oreos into a large baggie and hit them with the flat side of my meat tenderizer to accomplish this. You could also use a food processor, but I've had issues getting a consistent texture when I've tried that. 

Aim for a texture like the Oreos in the picture below. Then add the cream cheese.

Use your hands to mix the cream cheese into the crushed Oreos. You could use a spoon, but using your hands is so much easier!



Then roll the mixture into 1 inch balls. At this point I would recommend freezing the ball for a few hours (or overnight). It makes it so much easier to cover them in chocolate! Otherwise they tend to fall apart in the warm melted chocolate.

When you are ready to cover the balls, melt either the chocolate chips or chocolate almond bark in a small bowl.

Then poke a toothpick into an Oreo ball and dip it in the chocolate. If you are worried about the balls looking perfect, you can poke the other end of the toothpick into an empty styrofoam egg carton while the chocolate hardens as seen in the picture below. You can thank my husband for that idea!

That's it! Allow the chocolate to set up and then eat them!

Yum!

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Oreo Balls

Ingredients:

• 1 package OREOS (roughly 30 cookies)
• 1 (8 oz.) package CREAM CHEESE, softened
• 10-12 oz. of CHOCOLATE CHIPS or CHOCOLATE ALMOND BARK

Directions:

1. Start off by crushing up the Oreos. I tend to put the Oreos into a large baggie and hit them with the flat side of my meat tenderizer to accomplish this. You could also use a food processor, but I've had issues getting a consistent texture when I've tried that. 
2. Add the cream cheese to the crushed Oreos. Use your hands to mix the cream cheese into the Oreos. 
3. Then roll the mixture into 1 inch balls. At this point I would recommend freezing the ball for a few hours (or overnight). It makes it so much easier to cover them in chocolate! 
4. When you are ready to cover the balls, melt either the chocolate chips or chocolate almond bark in a small bowl.
5. Then poke a toothpick into a ball and dip it in the chocolate. If you are worried about the balls looking perfect, you can poke the other end of the toothpick into an empty styrofoam egg carton while the chocolate hardens. 
6. That's it! Allow the chocolate to set up and then eat them! 

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Buffalo Chicken Bites

These buffalo chicken bites are great for parties and get-togethers! Each bite has spicy buffalo chicken and tangy blue cheese wrapped in a little bit of dough. You can either dip them in some more buffalo sauce, or a dressing such as ranch or blue cheese!

To make about 48 of these buffalo chicken bites you will need:

• 2 & 1/4 tsp (1 packet) RAPID RISE YEAST
• 2 Tbs BROWN SUGAR
• 1 cup MILK, warm
• 2 & 1/2 cups FLOUR
• 1 cup CHICKEN, cook and then either diced or shredded
• 1/2 cup CRUMBLED BLUE CHEESE
• 2 Tbs SHREDDED CHEDDAR CHEESE
• 1/4 cup BUFFALO SAUCE (I used Ott's)
• 4 Tbs UNSALTED BUTTER, melted

Ok, start off by preparing the dough. Dissolve the brown sugar into the warm milk. Then pour this mixture into the bowl of a stand mixer fitted with the dough hook.  Slowly mix in the flour and yeast, a ball of dough should start to form. If necessary add an extra 1/2 cup of flour to get the dough to come together. Let the mixer continue to kneed the dough on low speed for another 5-7 minutes. 

Turn the dough out onto a lightly floured surface and kneed a few more time just to form the dough into a smooth ball. Place the dough into a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise. This will probably take 2-3 hours, the dough should double in size. 

While the dough is rising, mix up filling! In a medium sized bowl, mix together the chicken, blue cheese, cheddar cheese, buffalo sauce, and melted butter. Cover and refrigerate until you are ready to make the bites!

Once the dough has risen, preheat the oven to 400 degrees F and separate the dough into four equal 'chunks.'

Take one of the 'chunks' of dough and gently stretch it out into a 'rope' that is roughly 12 inches long. 

Then, using a rolling pin, roll out the rope so that the dough makes a 12 inch x 4 inch rectangle. 

Next, spoon 1/4 of the chicken mixture on the bottom third of the dough (try to leave about a 1/2 inch boarder along the bottom though). 

Then, take the bottom edge of the dough and stretch it over the top of the chicken and press to seal.

Roll the chicken up tightly in the dough and then cut the rope into about 12 pieces.  Repeat this process with the other 3 chunks of dough and the rest of the chicken.

Place all of the buffalo bites onto a greased cookie sheet (or two) and let them rest for about 30 minutes. This will allow the dough to rise a little bit more.

Then bake them for 5-7 minutes! When they come out of the oven you can brush them with a little bit of butter if you are feeling extra indulgent!

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Buffalo Chicken Bites

Ingredients:

• 2 & 1/4 tsp (1 packet) RAPID RISE YEAST
• 2 Tbs BROWN SUGAR
• 1 cup MILK
• 2 & 1/2 cups FLOUR
• 1 cup CHICKEN, cook and then either diced or shredded
• 1/2 cup CRUMBLED BLUE CHEESE
• 2 Tbs SHREDDED CHEDDAR CHEESE
• 1/4 cup BUFFALO SAUCE (I used Ott's)
• 4 Tbs BUTTER, unsalted

Directions:

1. Start off by preparing the dough. Dissolve the brown sugar into the warm milk. Then pour this mixture into the bowl of a stand mixer fitted with the dough hook.  Slowly mix in the flour and yeast, a ball of dough should start to form. If necessary add an extra 1/2 cup of flour to get the dough to come together. Let the mixer continue to kneed the dough on low speed for another 5-7 minutes. 
2. Turn the dough out onto a lightly floured surface and kneed a few more time just to form the dough into a smooth ball. Place the dough into a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise. This will probably take 2-3 hours. The dough should double in size. 
3. While the dough is rising, mix up filling! In a medium sized bowl, mix together the chicken, blue cheese, cheddar cheese, buffalo sauce, and melted butter. Cover and refrigerate until you are ready to make the bites!
4. Once the dough has risen, preheat the oven to 400 degrees F and separate the dough into four equal 'chunks.'
5. Take one of the 'chunks' of dough and gently stretch it out into a 'rope' that is roughly 12 inches long. 
6. Then, using a rolling pin, roll out the rope so that the dough makes a 12 inch x 4 inch rectangle. 
7. Next, spoon 1/4 of the chicken mixture on the bottom third of the dough (try to leave about a 1/2 inch boarder along the bottom though). 
8. Then, take the bottom edge of the dough and stretch it over the top of the chicken and press to seal. 
9. Roll the chicken up tightly in the dough and then cut the rope into about 12 pieces.  
10. Repeat this process with the other 3 chunks of dough and the rest of the chicken.
11. Place all of the buffalo bites onto a greased cookie sheet (or two) and let them rest for about 30 minutes. This will allow the dough to rise a little bit more. 
12. Then bake them for 5-7 minutes! When they come out of the oven you can brush them with a little bit of butter if you are feeling extra indulgent!

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I found this delightful snack on this website: http://joelens.blogspot.com/2010/06/buffalo-chicken-bites.html