recipe

French Onion Beans- Easy High Fiber Meal!

Abby H.Leave a comment

I’ve seen this recipe all over social media. I watched a few videos and rummaged through my pantry. Here is my version. It’s simple and so tasty!

French onion beans

Ingredients

  • Two onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon neutral oil or oil from sun-dried tomatoes
  • 2 tablespoons garlic powder or 2 tablespoons garlic from a jar
  • 1/4 cup diced sun-dried tomatoes
  • 1 tablespoon smoked paprika
  • 1/2  teaspoon dried thyme, or 1 tablespoon fresh thyme
    Salt and pepper to taste
  • 2 15-ounce cans, cannellini beans, rinsed and drained
  • 3/4 cup half-and-half
  • 1/2 cup grated Italian cheese blend

Directions

  1. In a large skillet, add butter and oil.
  2. Once the butter and oil are melted and combined, add onions and sauté on low for about 10 minutes until onions become translucent.
  3. Add garlic/garlic powder, tomatoes, paprika, thyme, and stir to combine.
  4. Cover and cook on low, stirring occasionally for 25 to 35 minutes. Onions will become thick and jammy, and will continue to become translucent and lightly brown around the edges.
  5. Over medium heat, add beans, half-and-half, and cheese.
  6. Uncover and allow to cook for 5 to 10 minutes until it is melting and bubbly.
  7. Serve with crusty Italian bread, sourdough, or crackers of your choice.

These beans stay good in the fridge 3-4 days, however, they will not last that long. They are soo rich and smooth. And very filling,

You can make this recipe vegan by using dairy-free butter substitute, coconut milk, and dairy-free cheese.

Potluck Dish Round Up

Abby H.

Summer means potlucks, picnics, barbecues, and all sorts of fun events with family and friends.

If you’re looking for a new dish to bring, here are some of my favorite recipes to share.

Recipe: Oat Flour Peanut Butter Chocolate Chip Cookies

Abby H.

The kids love cookies. It’s one of the few foods they both agree on.

I started making these about 6 months ago. They are so good, easy to make, and they are pretty customizable if you have food allergies.

Oat Flour Peanut Butter Chocolate Chip Cookies

Ingredients

  • Two sticks (1 cup) salted butter, softened
  • 1 cup peanut butter, smooth preferred
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups white sugar
  • 2 tablespoons vanilla
  • 4 large eggs
  • 2 1/2 cups AP Flour
  • 2 cups Oat Flour
  • 1/2 cup quick-cooking oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 baking chips of your choice- I used Milk Chocolate, Semi-Sweet Chocolate, and Peanut Butter chips.

To make Oat Flour, pulse oats in a blender or food processor until the oats are a smooth flour. 1 1/2 cups of oats should make about 2 cups of flour. You can also buy it online or at most health food stores. 

Directions:

  • Preheat oven to 350.
  • Line baking sheets with parchment paper. 
  • In a large mixing bowl, cream the butter and peanut butter.
  • Add sugars one at a time and mix until fluffy.
  • Add eggs and vanilla and mix until incorporated fully.
  • Mix in baking powder, salt, flours, and oats.
  • Once all are blended into the dough, add chocolate chips.
  • Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  • Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes about 6 dozen cookies. 

This dough also freezes well. 

If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe, and you won’t get yummy cookies.

Gluten Free Peeps: You can use 1:1 Gluten Free AP Flour and Gluten Free Oats in place of AP flour and regular oats.

Vegans: Substitute Crisco or Coconut Oil for butter. Do not use margarine/spread as it can contain a higher quantity of liquid than butter. Use your favorite egg replacer.

DIY Salad Dressing- Easy and Tasty!

Abby H.

Making Salad Dressing is so easy, and for so long I had no idea.

I love cooking, and I have limited experience making salad dressings.

But with the cost of food rising, I thought I’d give it a shot.

Below is my “template” for making a quick salad dressing, and a few ideas for some tasty dressings.

This recipe makes enough to dress a few salads, but not as much as a full mass-produced bottle. With no preservatives, these sauces will last 7-10 days- if they don’t get eaten sooner.

  • 1/4 cup Olive oil
  • 2 tablespoons neutral oil (Vegetable or canola)
  • 6 tablespoons acid- Citrus juice, vinegar (red wine, champagne, balsamic, rice wine, and apple cider are good choices)
  • 2 tablespoon tablespoons honey or other sweetener (agave, maple)
  • 1 teaspoon emulsifier (Stone ground or Dijon mustard or mayonnaise) 
  • Salt and pepper as needed 
  • Herbs or seasoning as desire

Here are a few of my favorite combinations:

  • Lemon juice, 2 Tablespoons lemon zest, 2 t. powdered ginger, honey, Dijon mustard
  • Red Wine Vinegar, honey, stone ground mustard, 2T. Italian seasoning, 1t. granulated garlic
  • Apple Cider Vinegar, maple syrup, Dijon mustard, 1t. granulated garlic

Remember to store these in the fridge after you make them and shake them well before using them!

And if you are looking for some of my favorite salads, here is a great round-up of salad recipes.

Recipe: Cheesecake Protein Fluff

Abby H.

Inspired by my love of cheesecake, and my need to increase my protein intake, I took to the internet to see what kinds of snacks I could come up with.

There are a lot of variations of this recipe floating around. Some people use cottage cheese instead of Greek Yogurt, but I strongly dislike cottage cheese.

I like to make a big batch at once, however, if this is not ideal for you, I will also include the recipe for the individual serving size below.

My go-to base recipe is:

Directions:

  1. Mix all of the ingredients in a bowl.
  2. Cover and refrigerate for 2 hours before serving.
  3. Top with your choice of fruits, etc, and enjoy.

Serves 6-8.

Individual Serving:

Directions:

  1. Mix all of the ingredients in a bowl.
  2. Cover and refrigerate for 2 hours before serving.
  3. Top with your choice of fruits, etc, and enjoy.

Serves 1.

The finished fluff, ready to be mixed with Fresh Strawberries!

Some of my favorite toppings include:

  • Sliced, fresh berries
  • Freeze-dried strawberries or mangoes (I like to crush them and mix them into the fluff)
  • Oreos or graham crackers
  • Brownies (the Fiber One Brownies are great because they are individually wrapped and portioned controlled)

Bonus Tip: If you are really looking to pump up your protein intake, I have seen some recipes that call for a scoop of your favorite protein powder too (usually vanilla or cheesecake flavor), and a splash of your favorite milk to help the protein powder incorporate). I have not done that because I drink already made protein shakes for breakfast.

Today Is National Cake Day!

Abby H.

Yup, it’s International Cake Day. I’m celebrating with the kids by baking a cake later this afternoon.

If you are looking for a way to celebrate at home, here are my tips for making a cake mix taste more like a scratch-baked cake.

Here are a few of my favorite cake recipes:

Fall Recipe Round-Up!

Abby H.

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Thanksgiving in the US is just a few days away, and for most of us, it means cooking a HUGE feast to share with family or friends.

I wanted to share with you some of my family’s favorite fall recipes- They are all pretty tasty, and easy to make. Some are great for Thanksgiving dinner, and some are just tasty fall recipes.

Italian Meatball Soup Recipe

Abby H.

I posted about this soup earlier in the week on Instagram. It’s easy to make and is super filling. The best part is that you can make it as simple or elevated as you want, and as your budget allows

If you like to make everything from scratch, make your own meatballs and tomato soup. On a financial or time budget- use premade. I double-checked and all ingredients are available at Dollar Tree, so even the tightest budget can try it!

Italian Meatball Soup

Ingredients:

  • 8-12 meatballs (I used these Smithfield Power Bites)
  • 1 can/jar Tomato Basil Soup (I used Rao)
  • 1 14.5oz can salt-free diced tomatoes
  • 6 Oz (half of a 12 oz. bag) frozen onion and pepper blend (I used my slap chopper to make the onions and peppers much smaller pieces)
  • 1T butter or oil
  • 1T minced garlic 
  • 2T chopped sun-dried tomatoes and 1T of the oil 
  • 1c. pasta shape of your choice (I used medium shells)
  • 1 bay leaf
  • parmesan cheese

Directions:

  1. In a deep pot, warm oil and saute the frozen onion and pepper until the onions are translucent and fragrant about 10-15 minutes.
  2. Add in garlic, and sundried tomatoes and it’s oil and stir frequently, until garlic is fragrant.
  3. Add in the soup, bay leaf, meatballs (mine were frozen), and canned tomatoes.
  4. Allow soup to cook covered on medium/low for 15-20 minutes, stirring occasionally.
  5. Pour uncooked pasta into soup, turn to low, and cover again. cook on low for about 10 minutes. Remove bay leaf and serve.
  6. Top each serving with parmesan cheese as desired.

This recipe makes 4-6 servings. It can be easily doubled or tripled.

Tips:

  • It freezes well also.
  • It can be made vegan or vegetarian. Use vegan/vegetarian meatballs and soup.
  • GLUTEN FREE: Substitute GF Meatballs and Pasta

It’s Souptember- Soup Recipe Round up!

Abby H.

It’s September! Cooler weather is ahead- and while it’s still hot here, I’m ready for soup. To celebrate Souptember, here are just a few of my favorite soup recipes:

Family Recipe: Albondigas (Meatball Soup)
 Veggie Cheese Tortellini Soup
Crockpot Chili Recipe 
Chicken Gnocchi Soup
Broccoli Cheese Soup
Colonial Chowder
Veggie Soup 
Chicken Fajitas Soup 
Easy Broccoli Cheese Soup
Potato Cheese Soup
Hearty Veggie Soup
Chicken Tortellini Soup
Veggie Tuscan Soup
Homemade Chicken Soup
Zuppa Tuscana Soup CopyCat Recipe
Chicken Corn Chowder
Roasted Onion and Caramelized Onion Bisque
Butternut Squash Bisque
Beef Stew
Harvest Veggie Ravioli Soup

 

Recipe: Honey chipotle chicken thighs

Abby H.

This is a recipe I recently made. I wanted chipotle chicken but with veggies and sauce.

I looked online for a recipe, however, there was nothing that fit the bill. I headed to the kitchen and started cooking.

This meal turned out AMAZING.

Chipotle Chicken Thighs

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • Chipotle sauce from a small tin of adobo pepper in chipotle sauce
  • 1 cup salsa
  • 3T. Hot honey
  • 1 medium onion, diced
  • 2 large bell peppers or 3 medium bell peppers, cleaned and sliced into bite-sized pieces 
  • Dash cumin
  • Dash salt and pepper
  • Juice of 2 limes
  • 2T. Corn starch
  • 1/3 cup water

Directions:

  1. In a crockpot, combine all ingredients but corn starch and water.
  2. Cook on low for 5 hours, or high for 3 hours.
  3. Strain sauce into a saucepan, and heat over medium until boiling. While sauce is heating, mix water and corn starch and slowly pour into boiling sauce. Stir until thickened, add back into meat and veggies.

Serve with rice, beans, and tortillas. 

If you want extra smokiness, chop 1-2 chipotle peppers and add to the sauce while it thickens on the stovetop. 

This freezes well as well- If you have leftovers.