French Onion Soup

With fall arriving early this year my family and I had a hankering for soup. They love French Onion and I wanted a recipe that would taste as good as a restaurant's. So the search began.

I found a delicious recipe from Allrecipes.comI love that it can be made in the slow cooker too.

Ingredients:
6 tablespoons butter
 1/4 teaspoon dried thyme
 4 large yellow onions, sliced and separated into rings
 1 bay leaf
 1 tablespoon white sugar
 8 slices of french bread
 2 cloves garlic, minced
 1/2 cup shredded Gruyere cheese
1/2 cup cooking sherry
 1/3 cup Parmesan Cheese
 7 cups reduced-sodium beef broth
 1/4 cup shredded Mozzarella cheese
 1 teaspoon sea salt to taste

 Directions:
 1. Heat butter in large pot over medium-high. Cook and stir onions until they become translucent, about 10 min. Sprinkle onions with sugar; reduce heat to medium. Cook stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook for about 1 minute.

 2. Stir in sherry (I didn't have sherry and used red cooking wine as a substitute) into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with salt, stir in thyme and bay leaf. Cover cooker. Set on high for 4-6 hours or low for 8-10 hours.

 3. About 10 min. before serving, set oven rack about 8 inches from the heat source and preheat oven't broiler. Arrange bread slices on a baking sheet.

 4. Broil bread slices until toasted. 1-2 min. per side

 5. Combine cheeses in a bowl. Fill oven-safe soup crocks 3/4 full with soup and float bread slice on top. Top with cheese mixture.

 6. Place filled bowls onto a baking sheet and broil until cheese is lightly browned and bubbling. About 2 minutes.


My family really enjoyed this recipe and it truly was a comfort food! 

Marinated Pazzo Berries

I hosted a dinner party this weekend and stumbled across this recipe at Food Network by Michael Chiarello

Marinated Pazzo Berries

It is delicious! So I thought I'd share the recipe!

Ingredients:

1 cups strawberries, stemmed and quartered

6 tablespoons balsamic vinegar

1/2 cup superfine sugar

sea salt

pepper

6 large Italian Biscotti, broken into small pieces

4 oz marscarpone cheese, stirred to a smooth consistency. 

Directions:

1. Place strawberries in a small bowl, whisk together the vinegar, sugar, pinch of salt and pepper. Let stand for 15 minutes, stirring occasionally to dissolve the sugar. 

Pour marinade over the berries and gently toss to coat. 

Divide the Biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dallop of marscarpone. Serve immediately. 

It was such a great "light" dessert after a heavy pasta dinner. The combination of the sweet and sour and the bit of crunch were heavenly! :)

Pear and Arugula Pizza

A year ago my family and I ate terribly.
I was the queen of  Fettucinni Alfredo frozen dinners, convenience foods, processed foods, and going out to eat. A lot. We got sick every winter. Me with bronchitis, Cortney with Pneumonia. I had a cough that would last for months. Cort had a ton of bowel issues. 

Then one day I talked to a lady who works in a cancer center. We talked for hours about nutrition, gluten, and general health. A light bulb clicked. Even though I wasn't heavy, I wasn't healthy. So last June I made a decision to eat better, read labels, and cut out gluten from Cortney's diet. Almost a year later I can tell you that neither one of us has gotten sick this winter. (knock on wood!) And believe me, with the amount of sick kids we are both around, we have had every opportunity to get sick! ;) 

She has had no bowel issues. I cook more, we eat out less, we eat more whole foods, and have cut out processed foods completely. I wish I could say my husband and son are as dedicated as us girls, but I am still working on it! I have to say that I have been experimenting more with my cooking, trying new things, and I think my cooking has improved tremendously. (If I do say so myself!) 

Last summer I had a pear/gargonzola pizza at The Cheesecake Factory and wanted to recreate it at home.

 I gathered these ingredients to create my pizza:

INGREDIENTS:

Gluten Free Pizza dough  (I used Scaar brand)

Gorgonzola Cheese

Mozzarella cheese

Arugula

Pear 

Olive Oil

Toasted Pecans or walnuts

I brushed a bit of olive oil on the crust,piled some Arugula on top.  I layered Mozzarella and Gorgonzola on top of that.  Sliced up my pear and placed it on top.  Sprinkled my toasted walnuts, broken up in pieces.  I finished it off with a bit more Mozzarella and Gorgonzola and a spritz of olive oil. I baked it in the oven at 350 degrees for about 15 minutes. 

It was absolutely delicious!

Tomato Basil Bisque Soup

I just had to share this recipe originally found at Food.com.  It is so delicious and I actually made it in my crock pot instead of on the stove like the directions instructed.  With all this snow and cold weather, this is definitely comfort food.  I would double the recipe next time as this recipe only gives you about 4 bowls of soup.  I would love to have leftovers the next time I make it. :)

Tomato Basil Bisque.

Ingredients:
 1 cup celery chopped
3/4 cup carrot chopped
1/4 cup yellow onion, chopped.
1 tablespoon fresh garlic, minced
1 tablespoon butter
3 cups tomato juice ( I used Campbells)
1 cup chicken broth
1 (7.5oz) ) can diced tomatoes
3 oz tomato paste
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano , crushed
1/2 teaspoon ground pepper 
1 cup whipping cream 
4 teaspoons sugar
2 tablespoons basil pesto

DIRECTIONS:
 1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, not brown. 

2. Transfer to a crock pot.  Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Let cook in crock pot on low for 4-5 hours.  

3. Place half of the soup in a blender or food processor and blend until smooth. Place in pot. Blend other half and place that in pot with other soup. 

4. Stir in whipping cream and sugar. Stir in fresh basil.  Top each with some pesto and garnish with basil leaves.  I also added a bit of fresh Parmesan! 

Applesauce Recipe and Apple Picking!

My family and I have been trying really hard to eat healthier, cook more at home, and reduce the amount of gluten we consume.  (Cortney however, is gluten free)  It has taken a bit more planning and forethought, but I think the results have been worth it.  I found this recipe in the Simply Gluten free magazine and thought I'd pass it on to you!  

Crock Pot Applesauce.

8 large apples, peeled, cored, and cut into quarters. 

1/4 cup lemon juice

1 tsp ground cinnamon

1 tsp pure vanilla extract

2 Tablespoons brown sugar

1/2 cup water

Use a 6 quart slow cooker. Place the apple wedges into the bottom of your cooker. Add the lemon juice and cinnamon. Pour in the vanilla and stir in the sugar and water. 

Cover and cook for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. If you prefer it smoother, puree it in a blender. 

I have made this several times and it is delicious!

It helps too that our apples came directly from the apple orchard. 

They are juicy and sweet!

Cortney picks the apples from all of the low branches. (with a bit of help from dad!)

I just threw this picture in because I thought she looked rather cute. ;)

I made it my mission to get a decent picture of my two....together.  

I would have preferred the 16 year old to have a bit more enthusiasm, but I think I was lucky to get him to cooperate at all!

And getting this guys picture?  It's like pulling teeth! I get a lot of loud sighs and eye rolling. I guilted him into taking  a few pics by telling him this could be the last time he picks apples with us.  He will be going to college in two years and couldn't he please just make his mama happy? ;)

(Hey, a mother's gotta do what a mother's gotta do!)

Seriously handsome kid........

So that's it for me today.  

I was a total slacker and didn't get a project done for Day 3 of JustRite's new release. 

So be sure to at least pop on over there to see what they've got cookin'!

Happy Wednesday!

Birthday Hat and a Recipe...

Good morning and happy Monday to you all!  Today my son started his first day back at school as a junior. I start in a few short days.....summer is winding down. 

My lil' family and I spent the day together yesterday.  We went to the race track.  (Great parents aren't we? ;)

Cort loves horses and enjoyed watching them. Kyle placed his 2 dollar bets and won a few bucks.  One of his long shot horses came in first and he was all excited to have almost won 20 bucks, but unfortunately it was disqualified for bumping another horse. :( 

It was a beautiful day and I was glad to have the day to be with my kids and hubby. :)

I have a birthday card to share with you today that was published in Northridge's Cricut Magazine.  It uses the Straight from the Nest cartridge.  I added loads of glitter, Melissa Frances tissue paper garland, and a sentiment from SRM stickers.  

The center of the flower was a large gem from Prima. 

Since placing Cortney on a healthier and gluten free diet, my entire family has been eating better.  I've been cooking more and ordering out less.  It takes a bit more time and creativity and I am keeping my fingers crossed that I can continue this trend when I go back to work.

I found this delicious recipe from The Food Network for:

Penne Pasta in Vodka Sauce.

I substituted the noodles for Gluten free noodles and the vodka was also gluten free. (Smirnoff)

 Ingredients

12 ounces penne (gluten free)

3 TBS of olive oil, plus more for drizzling

1 large shallot

1 28 oz can whole plum tomatoes, crushed by hand

1/4 cup vodka (optional) Smirnoff is gluten free

1/4 tsp red pepper flakes

1/3 cup heavy cream

1/2 cup grated parmesan cheese, plus more for topping

2 TBS chopped parsley or basil

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to box. Reserve 1 cup of the cooking water, then drain pasta. Drizzle lightly with olive oil, toss, and set aside.

2. Heat 2 TBS olive oil in large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 tsp salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 min. Stir in the cream and simmer for 1 more min.

3. Add the cooked pasta, the remaining 1 TBS of olive oil, the grated cheese and basil to the sauce. Cook, tossing  to 3 min. Season with salt.  Divide among the bowls and top with more cheese. 

Have a great day my friends!

Nothing Crafty.....But do Have a RECIPE to Share!.

Good morning!  It is a beautiful sunny Sunday morning, and I am heading out for a bike ride with a friend and stopping at the Farmer's Market.  Many of you know that Cortney has struggled with GI issues her entire life.  We have made the decision to switch her to gluten free and also eat healthier as a family. In doing so, it has required a bit more planning when it comes to meals.  We aren't as quick to just "order out."  Already we have seen changes. Cortney has been having fewer and fewer GI problems. My husband's blood pressure has dropped significantly, and I just feel better all the way around. Andy my 16 year old? Well, he's been a bit tougher to get on board.  He is still sneaking his occasional soda and Doritos. But I have noticed he has been drinking more water and making himself smoothies for a snack. 

So today, I have a delicious and easy recipe to share with you.

 My sister gave me beautiful zucchini from her garden and I made zucchini boats.  

You scrape the seeds out and place the following in side:

1. Pesto

2. Pizza Sauce ( I used gluten free)

3. Sliced tomatoes

4. Salt/pepper

5. Mozzarella/ Parmesan cheese

Bake at 350 degrees for about 30-35 minutes! That's it!  Super easy and delicious!

I have been playing here and there with my new camera.  (Nikon D7000)  It has secretly been a dream of mine to be a photographer.  I know it won't ever happen, and honestly, I am happy to just do it as a hobby.  So I just practice on my kids.....my dogs......flowers.....food.  Whatever my lens can capture! ;)

Here is my 18 year old gal.......

And my Dorito eating, soda sneaking, 16 year old! ;)

I will be back tomorrow with the Crafty Secret's Design Team challenge and linky party! I will be sharing a tutorial, so be sure to pop on over!

Have a beautiful Sunday!

Moxie Fab-Tuesday Trigger-A Painterly Palette

I am enjoying participating in the Moxie Fab Tuesday Trigger challenges these past few weeks.  For this week's challenge, I loved the circular components all lined up in a row.  I went with my own color scheme, as I was going for an ombre effect (Which I hope is okay!). I actually used the circles that were left over from a Papertrey Ink die I have.  I coated each circle with a shade of pink or red and coated it with clear embossing powder.  I glued each circle to cream cardstock and matted it using pink and black. 

You can see the wonderful texture the embossing gave each circle.....imperfectly perfect. 

I added two shades of string as I didn't want ribbon to overpower my design.  The sentiment is from JustRite from the With Gratitude Labels One stamp set.  I added a rhinestone as a finishing touch.  

Here is the inspiration photo! :) 

I appreciated all the e-mails I got yesterday regarding Cort's new GF diet.  It is definitely a learning process and I appreciate any info you can provide. 

Since we have been amping up her veggies and fruits, the rest of my family by default is eating a bit healthier too. I love that my son had vanilla yogurt, blueberries, and homemade granola for a snack! ;)

My husband and I have made these for a snack. They are not gluten free, but pretty low in calories and extremely tasty!

1. Thin sesame cracker

2. Small dollop of Mascarpone cheese

3. 1 blueberry

3. 1/2 candied walnut broken into two pieces

4. Drizzle with a bit of honey.

YUM!

And one last thing, if you haven't entered my giveaway, you still have today to do it!  I will pick a winner at 10 PM CST tonight!  

Click HERE to enter!

Have a great day my friends!

Hi Sunshine!

I can't believe it is Friday already! This week just flew by! Oh wait! Maybe it was because I only worked 4 days!; ) Every week should be so short! I have a very bright happy card to share with you today.....so get those sunglasses on before you scroll down. It uses Provo Craft's new Cuttlebug Flower Fringe die, . It creates such a fun flower! I used Pink Paislee's paper and a bit of fluorescent tulle.  I added a few glittery letters, twine, and rhinestones to finish the card off.  It was actually a pretty quick card for me.....like less than 2 hours! 

I also have a delicious recipe to share with you.  If you like blue cheese and bacon you are going to fall in love with this side dish! 

Nutty Greens with Bacon and Blue Cheese

Recipe Courtesy of Claire Robinson of the Food Network

Ingredients:

Kosher Salt

1 lb haricots, verts, trimmed

3 slices bacon

4 oz blue cheese, cut into small chunks 

1 1/2 cups toasted whole pecans, coarsely chopped

1/4 tsp ground black pepper

Directions:

Brian a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl. 

In a large saute pain, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2-3 minutes.  Add the blue cheese and toss just until is starts to melt.  Break the cooked bacon into bite-sized pieces and add to the pan.  Finish by stirring in the toasted chopped pecans.  Season with freshly ground black pepper and just a pinch of salt. serve immediately. 

Thank you for your suggestions on photo collage sites!  I was able to find exactly what I was looking for! 

Have a great weekend!