I admit it! One of my favorite things is French Onion Soup!!!!!

Seriously! I love cooked onions, I love soup, plus cheese? Seriously! This one, to me. is much less salty than ANYTHING I have ever gotten in a restaurant.

3 tbsp butter
3 Spanish onions, halved and sliced thin
1 white onion, halved and sliced thin
1 medium shallot, sliced thin
3 tbsp minced garlic
2 small tenderloin or sirloin fillets
salt and pepper
1 bay leaf
1 2 inch Parmesan rind
32 oz beef broth
32 oz beef stock
EVOO if needed
Italian bread
provolone cheese

Melt butter in a large soup pot. Coat fillets with pepper and a small amount of salt (I use coarse sea salt) brown on both sides, to VERY medium rare. Remove from pot.  Add onions, shallot, garlic and bay leaf. Stir frequently until soft. Add Parmesan rind and liquids. Bring to a full rolling boil. Reduce to a hard simmer and cook for at least 2 hours. To serve, ladle into oven safe mugs. Turn broiler on to low. Toast bread lightly under the broiler. Place toast over soup, top with sliced provolone, put under broiler until melted and bubbly. Serve with salad on the side, we had cornichons(another of my obsessions) and these crazy green olives my Dad HAD to have.

Creamed Spinach with baked Eggs and Bacon

I found the beginnings for this from my beloved Doctor, who told me last week "more iron, more protein". So when I saw this in Rachael Ray I said, YES. Of course I tweaked it a little!


Serves 3 (you could stretch and add 2 more eggs to serve 4)

6 slices bacon (I use thick cut Smithfield bacon)
6 eggs
2 bags fresh spinach
1/2 onion, diced fine
1 tbsp minced garlic
1/2 small block (3 oz?) cream cheese
1/2 cup heavy cream (I cheated and used fat free half and half)
salt and pepper
FRESH nutmeg, grated into spinach and on top of eggs
Parmesan cheese

Heat oven to 400. Place bacon on broiler pan and cook until crisp, turning several times.

In a large skillet, heat bacon renderings or olive oil. Add onion and garlic, cook for 4 minutes. Add pepper (and salt if desired). Add spinach slowly to wilt, add half a bag at a time, turning with tongs frequently. When all the spinach is added and wilted, drain the pan carefully of most of the liquid. Add cream cheese and stir until melted, then ass cream and nutmeg. Cook for 4-6 minutes until thick and bubbly. With the back of a spoon, make 6 indentations in spinach, add eggs into holes. Sprinkle with Parmesan and nutmeg. Put skillet in oven for 10 minutes for runny eggs, 15 for firm. Scoop 2 eggs into a bowl with spinach and serve with bacon on the side. We used french bread to sop up the sauce. Hot sauce could be added to the spinach!

Cheesy Wild Rice, Chicken and Broccoli Casserole

This one is SO easy, yummy and nutritious.

1 can cheddar cheese soup
1 can cream of chicken soup (98% fat free)
1/2 cup sour cream
1 tsp granulated garlic
1 tsp poultry seasoning
black pepper to taste
1 1/2 lbs cooked chicken breast, chopped
1 bag frozen broccoli pieces
1 cup diced onion
2 small boxes (3 servings each) quick cooking wild rice
8 oz shredded cheddar

Heat oven to 400
Prepare rice according to package directions. In a large bowl, blend first 6 ingredients well. Add chicken, broccoli, onion and rice. Mix well. Pour into large baking dish, top with shredded cheese. Bake for 25 minutes until hot and bubbly.

Lunch at Henry's. Thanks to The Hungry Lady

My parents and I along with one of our best friends had a fabulous time. As ALWAYS Henry's delivered super fast, super fresh and delicious food. My Mom and our friend Lynn each had the amazing BLT, I had half of a Bacon Burger with bleu cheese and my Dad played it "holy" with a grilled chicken sandwich (no cheese no bacon, why bother?). AS always, he stole half my fries. If you haven't eaten at Henry's, do yourself the favor, the food is wonderful, affordable and the service is terrific. I even have enough money on my gift certificate for another lunch, with my honey!  And oh, have the fries, and the bacon! LOTS of bacon.

Henry's is located on Devine Street, at the old Tiffanie's Bakery. They are open for lunch and dinner, have a full bar and a great outdoor eating area. They also have a pool tables and enough TV's for even my ADD.

Trust me, get the BACON!

Not so basic baked Spaghetti and Meatballs

My Dad LOVES Spag and Balls, as I always call it. The not so basic part of this is I do make my own tomato sauce/gravy/red sauce.  It really isn't hard at all, just takes a little time.

Sauce:

12 Roma tomatoes
3 cups vegi stock
5 cloves garlic, whole
1/2 cup fresh basil
1/4 cup fresh rosemary
Salt and pepper

Throw all ingredients in a large pot or crock pot. Cook on medium low until tomatoes begin to break up. Use an immersion blender to blend all ingredients to a smooth sauce.

Heat oven to 350.
Boil 1 box spaghetti rigati (the one with ridges) or regular

Heat 4 cups spaghetti sauce in a large pot.

take 3/4ths pound ground beef. Mix with 1 egg, 1/2 cup panko, 1 Tbsp minced garlic and 1 tsp dried Italian Herbs. Form into small, bite sized balls. Drop meatballs into hot tomato sauce. Add 1 cup ricotta cheese and stir to melt cheese.

Put cooked, very al dente spaghetti in a large baking dish. Sprinkle with mozzarella cheese. Add sauce and meatballs. Stir to coat pasta. Top with more mozzarella and Parmesan. Bake until cheese is melted and bubbly.

GrandmaPolly's Vegi Soup

This is almost my  Grandmommy's recipe, I use beef broth rather than water. Either way its yummy! I usually make this when I'm feeling under the weather, like today.

1 lb ground beef (I use 93% fat free)
1 large can diced tomatoes, drained
1 medium white onion, diced
3 tbsp minced garlic
4 small Yukon Golds, diced small (actual dice size)
48 oz beef broth
1 large bag frozen mixed vegis
1 bag frozen soup mix vegis (usually has okra, limas, corn)
salt and pepper
olive oil

In a LARGE soup pot, heat oil. Add ground beef and break up. Let cook for about 5 minutes, add onion and garlic. Cook for 3 minutes. Add all vegis. Add beef broth, stir and cover. Let cook 1 hour, stirring occasionally. Add salt and pepper to taste (remember, potatoes really soak up the salt). Serve blazing hot with cornbread.

The easiest bread ever, unless you buy it!

This white bread recipe is the easiest I have ever found. You don't have to let the bread rise, preheat the oven or fuss with it. I used my stand mixer with the dough hook. You can do it by hand, just mix in a bowl then knead for 3-4 minutes.

2 packages yeast
1/4 cup honey
3 tbsp vegetable oil
1 1/2 tsp salt
6 3/4 - 7 cups flour
1 egg, beaten

Place 2 1/4 cups warm (105-115 F) in a bowl, sprinkle yeast in and whisk.
Blend in honey, oil and salt.
Mix in flour, 1 cup at a time, until a soft dough forms. If using the mixer, dough will pull away from the bowl.
Knead for 3-4 minutes on a floured board, or in the mixer.
Divide dough between two greased pans. Brush beaten egg on top.

Place bread pans on a cookie sheet into a cold oven.. Set for 375. Bake for 45-50 minutes until golden brown and hollow sounding when knocked on. Remove bread from pans and place on a wire rack to cool.