It’s pretty nasty outside today. I don’t know about you guys, but I am SO not prepared for this impending winter weather we have recently been experiencing. I was hoping it would just stay Indian summer mode until spring. I guess Mother Nature has other plans. But an easy way to beat the cold, is by indulging in some yummy homemade French Onion Soup. This recipe is super easy and actually could even be made in your slow cooker.
- 2 tbsp butter
- 4 onions, sliced thin
- 3 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 2 tbsp sugar
- 3 tbsp flour
- 6 oz beer
- 12 oz beef stock
- 1 tsp dried thyme
- Black pepper
- Gruyere cheese
- Baguette, sliced
- In a large stock pot, add the butter, onions, garlic, balsamic and sugar. Mix well, and cook until onions are soft and caramelized, stirring frequently
- Add the flour, and mix. Then add the beer, stock, thyme, and plenty of black pepper, and mix well again. Simmer, about 60 minutes
- To serve, spoon the soup into heat-proof bowls, and top with a slice of bread and some cheese. Broil for a few minutes, until the cheese is crispy. Alternatively, if you don’t have heat-proof bowls, lay the bread on a baking sheet and top with the cheese. Broil for several minutes, and then serve the cheesy bread on top of the soup.
I am a huge seafood lover and this is hands-down, my favorite salmon recipe. I had to share!
Baked Lemon Salmon with Creamy Dill Sauce over Kale
4 6 oz. salmon filets
2 tbsp. extra virgin olive oil
1 1/2 tsp. lemon zest
2 tbsp. fresh lemon juice
Salt and pepper to taste
Creamy Dill Sauce
1/3 cup plain Greek Yogurt
1 clove garlic
1 tbsp. chopped fresh dill
2-3 tsp. milk
1/2 tsp. honey
Salt and pepper to taste
Preheat oven to 350 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Season salmon with salt and pepper. Drizzle tops evenly with lemon mixture, and gently rub over salmon. Bake 15-20 minutes.
For the Sauce:
In a bowl, mix together Greek Yogurt, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, about 20 minutes to chill.
While the salmon is in the oven and the sauce is chilling, saute kale until bright green.
Place salmon over kale and top with creamy dill sauce. Enjoy!
It’s been cold and snowy here in Chicago, so what better way to warm up than with some chicken pot pie? This lightened up alternative is just as good as mom’s but with fewer calories. I made mine with Grand’s Flaky Layers Biscuits and it turned out dee-licious! Mmm.
Skinny Chicken Pot Pie Soup
- 1/4 cup flour
- 4 cups milk
- 1 1/2 cups celery, chopped
- 1/2 medium onion, diced
- 2 chicken bouillions
- Salt and pepper to taste
- Dash of thyme
- 10 oz. frozen mixed vegetables
- 5 red potatoes, cubed
- 1 1/2 lb boneless skinless chicken breast, shredded
- Bring water to a boil, add thawed chicken breast and cook for 15-20 minutes or until done
- Shred chicken, set aside
- In a large pot, bring milk and 1/2 cups water to a boil
- Add celery, onion, potatoes, frozen vegetables, chicken bouillions, thyme, salt & pepper
- Partially cover and simmer for 20-25 minutes until vegetables are soft
- Add shredded chicken
- Combine remaining 1/2 cup water with 1/4 cup flour and whisk until well blended
- Add flour mixture to soup, stirring frequently until soup thickens
- Adjust salt & pepper to taste
- Serve with Grands Flaky Layers Biscuits and enjoy!