Delicious French Onion Soup

French onion soup is one of MY favorites. I feel like since the soup itself is not super fattening I can load up with crusty crostini & cheesy goodness! When I make this soup at home, I don’t get that delicious topped cheese like they do in restaurants, but this comes out tasting exactly the same. If you haven’t made French onion soup at home, you should try it. It is a little more time consuming because the onions could take a good 45 minutes to get that nice deep caramelization. Just make in an extra large pot and make 10lbs of onions and you’ll have plenty of left overs, LOL!

You need to have a little time to make this soup, but I promise you it will be worth the wait Give this recipe a try!

Delicious French Onion Soup

Ingredients:
8 large yellow onion, sliced
3 T garlic, minced
4 T butter
2 T olive oil
3 T balsamic vinegar
1/2 cup white wine
6 cups beef broth, low sodium
1 T dried thyme
1 T xanthan gum (Or 4 T flour)
salt/pepper, to taste

Extras:
Crusty bread
Italian cheese, gruyere, swiss or any other white cheese you’d like

Directions: In large soup pot add in olive oil. Let heat 2 minutes. Next add in the onions and mix well. You will want to cook these onions on medium heat for 35 minutes mixing often! Cook until the are close to being fully caramelized, then add in the balsamic vinegar and let cook another 10 minutes.

Next add in the butter and xanthan gum and the white wine and mix well. Cook for 3 minutes mixing often. Next add in the beef broth, thyme and season with salt and pepper. Cover and let cook on medium high heat 20 minutes, stirring a few times. Check the soup and make sure it’s thickened. If not to your preferred thickness, add in more xanthan gum and cook another 7-8 minutes.

Slice baguette into 1/2 inch slices, crisp up bread in the oven or air fryer.

To serve, add to a soup bowl and top with a few pieces of the baguette and top with cheese of your choice. Add to the oven or air fryer for the cheese to completely melt, serve!

Baked Lump Crab Dip

This lump crab meat dip is a huge hit at gatherings or just making for the family at home for game day. It’s made with real lump crab meat and is full of delicious flavors. It’s one of my favorite go to recipes!

Give this recipe a try!

Baked Lump Crab Meat Dip

Ingredients:
8 oz lump crab meat
2 green onions, chopped
2 garlic cloves, minced
1/2 T fresh lemon juice
1/4 cup mayonnaise
8 oz cream cheese, softened
1/4 cup Romano cheese, finely grated
2 t dried parsley
salt, sprinkle
pepper, sprinkle
1 cup plain panko breadcrumbs
1/2 T olive oil

Directions: In a medium bowl add in the cream cheese and mash completely with a fork. Next add in the mayo, lump crab meat, green onions, Romano cheese, garlic, lemon and seasoning and mix well until everything is blended.

Add dip into an oven safe bowl. Top the dip with the panko breadcrumbs and drizzle with olive oil.

Bake at 375° for 25-35 minutes until dip is hot and bubbly. Remove from oven and let set for 5 minutes. This dip is great to make ahead of time, just bake about another 10 minutes if the dip is refrigerator cold. Serve the dip with crackers, pita chips, pita bread or veggies!

Air Fryer Stuffed Mushrooms

I love stuffed mushrooms.  For someone who never loved mushrooms until I was older, it’s something I really enjoy making now.  You can really mix up recipes and add anything you want to a make a stuffed mushroom.  Any flavor combo you like. 

These were made in the air fryer and they came out SO delicious.  They were tender but not soggy at all, which unforunately is a common occurence for mushrooms since they have a high water content. 

If you love mushrooms and have an air fryer, give these a try. They are so quick to make.  Just keep in mind each air fryer is different and the cook times are estimated based on my specific air fryer.  I use an oven air fryer vs a basket one.  However, you can make this in either, you may jut have to adjust the temp and time.  If you are interested in my air fryer, check out tool bar above that says “Shop Items I Use.”

Air Fryer Stuffed Mushrooms

Ingredients:
8-10 oz white button mushrooms, cleaned
8 oz cream cheese, soften (whipped or in the tub will work too)
1/2 small onion, diced
3/4 cup Italian bread crumbs
1/2 cup Romano cheese, finely grated
1 garlic clove, grated or finely minced
1 T olive oil
1 t Italian seasoning
1/2 t dried parsley
1 t garlic & herb seasoning, optional (Check it out on top tool bar, “Shop Items I Use”)
1/2 t salt
1/2 t pepper

Directions: Remove mushroom stems and diced up.  In a medium bowl add in the cream cheese, onion, garlic and mushroom stems.  Mix well.  Add in the bread crumbs, Romano cheese, seasoning and oil and mix well until fully incorporated.  Taste mixture and adjust seasoning to taste.

 

Fill each mushroom evenly with the cream cheese mixture.  You want the filling to be slightly heaping.  Preheat air fryer.  Mine preheats at 400° for 4 minutes.   Place mushroom on rack (if using oven air fryer, that’s what I have) or place in basket. 

Cook mushrooms at 360° for 6-8 minutes. Keep an eye on them so they don’t get very dark on top.  I originally started cooking for 8 minutes and ended up taking them our early since they were golden on top and the mushrooms were tender.  I cooked about 6 minutes.  Remove from air fryer and enjoy!

Baked Buffalo Chicken Dip

One of my favorite party dips is buffalo chicken dip! I make it a lot when I go to parties or events. I seem to always get asked to make this dip. I love it because it reminds me of chicken wings which I LOVE! You can easily adjust the spice level on the dip.

There are a few different variations out there. I traditionally bake mine in the oven vs use a crockpot. However, I LOVE the idea of the crockpot because you can keep in there to serve and it will remain warm. See the notes after the recipe for tips on baking, making ahead of time and what chicken to use! Enjoy!

Baked Buffalo Chicken Dip

Ingredients:
3 cups cooked chicken, (canned chicken, rotisserie chicken or 2 chicken breasts shredded)
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup Frank’s Red Hot (more or less based on taste)
1 cup Ranch salad dressing

Directions: Preheat oven to 375. In a deep sauté pan add in hot sauce on medium heat. Add in the cream cheese and heat until melted. Add in Ranch and mix well. Fold in the cheese and let it melt slightly. Stir in the chicken to completely coat. Add the chicken mixture to an oven safe dish. Bake in the oven for 20-25 minutes until bubbly and completely warmed through. Serve with celery, crackers or your choice of chips.

Note: You can make ahead and bake when needed. Just add about 10-15 minutes to cooking time when the dip is refrigerator cold. You can use any kind of chicken you’d like. If you’d prefer you can add all these ingredients to a crockpot and cook on low 2-3 hours. This is great for a party if you want to keep the dip warm.

Crockpot Chicken Enchilada Soup

There is nothing more comforting than a nice bowl of soup. This chicken enchilada soup is full of flavor and is relativity healthy. I actually use no butter at all. Cheese just goes on top and it’s full of some delicious veggies.

Crockpot Chicken Enchilada Soup

Ingredients:

Chicken:
1.5 -2 lbs chicken breast
1 cup jarred salsa (red any spice level)
1/4 cup water
1/2 packet low sodium taco seasoning

Soup:
15 oz can black beans, no salt (drained and rinsed)
6 cups low sodium chicken broth
1 10 oz can mild red enchilada sauce
1/2 packet low sodium taco seasoning
2 T tomato paste
10 oz can Rotel with green chilies, no salt added
1 cup frozen corn
1 medium onion, diced
1 t salt
1 t pepper
1/4 cup chopped cilantro

Toppings:
avocado
sour cream
cheese
cilantro
onions
jalapeños
tortilla strips or chips

Directions: Add chicken to crockpot. Sprinkle with half the taco seasoning. Top the chicken with the 1 cup of salsa. Add in 1/4 cup of water and cook on low 3-4 hours or until the chicken is tender enough to shred. Once chicken is done remove and shredded using 2 forks.

Next Add the chicken back to the crockpot and add in the rotel, corn, black beans and onion and mix well. Next add in the chicken broth, the rest of the taco seasoning and cilantro. Then next mix in the tomato paste and let cook for 2 hours. After 2 hours add in the red enchilada cause and let cook another hour.

To serve add to soup bowl and top with your favorite toppings and enjoy!

Note: I cook for longer to build the flavors and give it a stronger taste. You don’t need to do that. Once the chicken is cooked you can really just add the rest of the ingredients and cook for like another hour or 2. This soup is healthy and great to freeze! I you have cooked chicken, just add that with all the ingredients to crockpot and let cook.

Cream Cheese Ranch Roll Ups

There are so many variations of these roll ups out there. You can really mix whatever ingredients you want and be able to create one that is DELICIOUS. However, this is one that I go to a lot. It’s my family’s favorite and it’s super flavorful and yummy. A super simple appetizer that can be made ahead of time and just sliced the day of. Give this a try and make sure to save for later!

Cream Cheese Ranch Roll Ups

Ingredients:
2 8 oz cream cheese, softened
1 Ranch seasoning packet
3 green onions (white & green), chopped
1 4 oz can diced green chilies
1 can pimentos
1/2 can black olives, drained & chopped
tortillas, any size (Note: if you use bigger burrito size tortillas you this recipe should make about 4 roll ups)

Directions: In a medium bowl add in the soften cream cheese and smash down with a fork. Next add in the ranch seasoning packet and all remaining ingredients, green onions, chilies, pimentos and black olives and mix until everything is fully incorporated.


Take a few scoops of the cream cheese mixture and put in the middle of the tortilla. Spread the mixture evenly across the tortilla, do not go fully to the ends of the tortilla. (This will make it easier to roll) Once fully spread, start with one side of the tortilla and roll as tight as you can. Complete with all the cream cheese mixture.

Wrap the tortillas in saran wrap and place in the refrigerator for a least 3 hours up till over night. When ready to serve, remove from refrigerator, take off saran wrap and slice into thin slices and serve. Just wait and see how fast these go at your next gathering!