Carmelized Onion Dip
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 pounds onions, diced (8 cups)
Coarse salt
3 tablespoons water
1 ½ cups nonfat Greek yogurt (or plain yogurt – drain for while to make more consistency of Greek)
½ cup sour cream
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
Heat oil in large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until carmelized (35-40 minutes). Add water; cook, scraping brown bits from the bottom. Transfer onions (with brown bits) Into a medium bowl and cool 30 minutes. Stir yogurt, sour cream, lemon juice and cayenne into onions. Refrigerate at least one hour. Sprinkle with a bit more cayenne; serve with fresh vegetables.
Oven-Fried Potato Chip-Crusted Chicken
Oven-Fried Potato Chip-Crusted Chicken
1/3 cup Dijon mustard
¼ cup melted butter
5 oz. Bag thin and crispy potato chips, finely crushed
1 cup grated parmesan cheese
2 tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2” thickness
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over the baking sheet and spray with nonstick spray. In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips, parmesan, rosemary and salt. Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack and let stand for 20 minutes to set the crush. Bake 35-50 minutes or until chicken is golden brown and cooked through. Let stand 10 minutes before serving.
1/3 cup Dijon mustard
¼ cup melted butter
5 oz. Bag thin and crispy potato chips, finely crushed
1 cup grated parmesan cheese
2 tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2” thickness
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over the baking sheet and spray with nonstick spray. In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips, parmesan, rosemary and salt. Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack and let stand for 20 minutes to set the crush. Bake 35-50 minutes or until chicken is golden brown and cooked through. Let stand 10 minutes before serving.
Pear Upside-Down Cake
Pear Upside-Down Cake
3 fresh pears, peeled
¾ cup packed brown sugar
1 teaspoon pumpkin pie spice
½ cup dried cranberries
1 pkg. (2-laye4rr size) yellow cake
1 small pkg. Vanilla instant pudding mix
4 eggs
1 ¼ cups water
¼ cup oil
2 cups thawed whipped topping
Preheat oven to 350. Cut pears lengthwise in half. Remove cores; cut pears lengthwise into 1/4” thick slices. Arrange on the bottom of a 13x9” pan sprayed with cooking spray. Mix brown sugar and spice; sprinkle over pears. Top with cranberries. Beat cake mix, pudding mix, eggs, water and oil with mixer until well blended. Pour over ingredients in pan. Bake 35 minutes. Cool 10 minutes; run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter and gently remove pan. Cool cake slightly; top with thawed whipped topping.
3 fresh pears, peeled
¾ cup packed brown sugar
1 teaspoon pumpkin pie spice
½ cup dried cranberries
1 pkg. (2-laye4rr size) yellow cake
1 small pkg. Vanilla instant pudding mix
4 eggs
1 ¼ cups water
¼ cup oil
2 cups thawed whipped topping
Preheat oven to 350. Cut pears lengthwise in half. Remove cores; cut pears lengthwise into 1/4” thick slices. Arrange on the bottom of a 13x9” pan sprayed with cooking spray. Mix brown sugar and spice; sprinkle over pears. Top with cranberries. Beat cake mix, pudding mix, eggs, water and oil with mixer until well blended. Pour over ingredients in pan. Bake 35 minutes. Cool 10 minutes; run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter and gently remove pan. Cool cake slightly; top with thawed whipped topping.
Butternut Squash Parmesan
Butternut Squash Parmesan
One 2 lb. Butternut squash, peeled, seeded & cut into 1” cubes
4 teaspoons olive oil, divided
1 onion, cut into 1” chunks
¼ teaspoon pepper
½ cup chicken broth
¼ cup plus 1 tablespoon grated parmesan cheese, divided
Preheat oven to 425. Toss squash with 2 teaspoons oil in a 10x15” pan; spread evenly onto bottom of pan. Bake 20 minutes. Add onions, pepper and remaining oil; toss to coat. Spread into even layer in pan. Bake 20 minutes or until vegetables are tender. Drizzle with broth; mix lightly. Sprinkle with ¼ cup parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining parmesan.
One 2 lb. Butternut squash, peeled, seeded & cut into 1” cubes
4 teaspoons olive oil, divided
1 onion, cut into 1” chunks
¼ teaspoon pepper
½ cup chicken broth
¼ cup plus 1 tablespoon grated parmesan cheese, divided
Preheat oven to 425. Toss squash with 2 teaspoons oil in a 10x15” pan; spread evenly onto bottom of pan. Bake 20 minutes. Add onions, pepper and remaining oil; toss to coat. Spread into even layer in pan. Bake 20 minutes or until vegetables are tender. Drizzle with broth; mix lightly. Sprinkle with ¼ cup parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining parmesan.
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