Tuesday, December 15, 2015

Restaurant-Style French Onion Soup

This soup is so simple and delicious!  Tastes just like the kind they serve in restaurants too.  This will also make your kitchen smell so wonderfully delicious.   The trick to make this taste so amazing is to let those onion slices slowly simmer in the butter mixture for at least 30 minutes. This will  allow the onions to caramelize and bring out those wonderful flavors. 

I used slices of french bread layered with Swiss and provolone cheese.  But you can easily substitute sliced baguettes and different kinds of cheeses like gruyere.  Hope you enjoy this wonderful comforting soup recipe!


Makes 4 servings

  • 1/4 cup butter
  • 4 onions, sliced
  • 1 cloves garlic, crushed
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 teaspoon dried thyme
  •  1/2 cup red wine
  • 1 tablespoon sherry
  • 1 tablespoons all-purpose flour
  • 1 quart beef broth
  •  4 slices French bread, cut into 1/2-inch thick slices
  •  4 slices Swiss cheese
  •  4 slices provolone cheese
1.  Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer about 15 more minutes.
2.  Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
3.  Ladle soup into 4 oven-safe serving bowls.  Place bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled serving bowls onto a baking sheet.
4.  Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Saturday, November 21, 2015

Butternut Squash with Apples and Cranberries

This is a perfect side dish for Thanksgiving or any time of the year.  The flavors of the squash, apples, pecans and dried cranberries combine so well together.  This dish is also packed with healthy vitamins and nutrients.

Naturally low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.

 As if this weren't enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.

Here are the healthy ingredients needed to make this dish:  butternut squash, dried cranberries, apple, pecans, cinnamon, nutmeg.  Also butter and a little brown sugar that is not pictured.

First start by splitting the butternut squash in half and scooping out the seeds.  Peel that tough outer skin off and diced squash into 1/2 inch cubes.

Spray a baking dish with non-stick cooking spray.  Combine the squash, diced apple, dried cranberries, pecans, melted butter, cinnamon, and nutmeg together in the baking dish.

Cover and bake at 350 degrees.  Remove cover and bake an additional 15 minutes or until squash is tender. 

Friday, November 13, 2015

Healthy Banana Cookies

Here is a yummy no-guilt cookie recipe that is packed with wholesome healthy ingredients. They are really quick and easy to make with only a few ingredients required.  And with no added sugar they have just the right amount of  natural sweetness to make them delicious.  The cookies are soft and healthy enough to eat for breakfast or a snack on the go.  So go ahead and make up a batch of these cookies that you can eat with no-guilt!

Just a few ingredients are needed to make these yummy cookies: bananas, oats, applesauce, dates, cinnamon and vanilla.  I have also made these before with dried cranberries in place of the dates and they are good too. 

In a medium bowl, mash the bananas.

Combine the oats, chopped dates, applesauce, cinnamon, and vanilla.

Stir this until well combined.

Drop by teaspoonfuls on a parchment lined baking sheet.  Bake at 350 degrees for 20 minutes or until lightly browned.

Printable Recipe            

Sunday, November 1, 2015

Tuscan Bean Soup

I love this hearty soup full of fresh veggies.  When you need to have dinner on the table in a hurry this is a great go-to recipe. It is very quick to make and so comforting.  I sometimes make this with kale in place of spinach. I love the addition of yellow squash in this soup but it could also be substituted with zucchini.   This is easy peasy to make and delicious too!  Hope you enjoy!


Friday, October 30, 2015

Roasted Parmesan Acorn Squash

This is a very simple but delicious way to prepare squash.  Even the squash haters in my family like this. I sometimes will double the amount of Parmesan cheese to make it extra cheesy.     Acorn squash is a good source of vitamin A, niacin, folate, thiamine, vitamin B-6 and is especially high in vitamin C. And this is also super easy peasy to a make.

Cut squash in half lengthwise.

Scoop out the seeds.

Slice into 3/4 inch slices

Toss squash slices with Parmesan cheese, thyme, olive oil, salt and pepper in a bowl.

Spread onto a foil lined pan.  Bake at 400 degrees until golden brown and tender, about 25 minutes.


Friday, October 16, 2015

Baked Pineapple

This is a wonderful Hawaiian inspired dessert that tastes amazing!  Made with fresh pineapple, coconut and macadamia nuts this is a refreshing and tasty.  This also makes a beautiful presentation and smells wonderful while it is baking.  This is best served warm along with a fork and knife to cut up. 

 First start out by slicing the pineapple in half with a sharp knife.  Hollow out the core and discard.

In a bowl combine the macadamia nuts, crushed gingersnaps and coconut.   Also combine the sweetened condensed milk and rum. Fill the cored pineapple with mixture and drizzle with condensed milk and rum.  Bake at 350 degrees for 10 to 16  minutes or until golden brown.

This is best served warm with a fork and knife to cut up the pineapple.

Thursday, October 15, 2015

Eggs in a Bell Pepper Ring

This simple recipe makes a great presentation that is perfect for a quick breakfast or brunch. Super easy to make and also low in carbs!  I like to use different colored peppers to make a better presentation but any color is fine to use.  This recipe is also gluten-free, paleo and packed with protein too! 

This recipe is very easy to make.  Slice up the peppers about 1/4 inch thick.  Place the sliced pepper rings in the hot skillet.  Crack an egg into the bell pepper ring.  Cook until the bottoms hold together and the corners are browned, 2 to 3 minutes.  Flip and cook until done to your desired preference.  Season with salt and pepper. 


Monday, September 14, 2015

Strawberry Avocado Salad

    This simple to make salad is scrumptious and healthy too!  Delicious avocados and sweet strawberries combine together so well and it is loaded with healthy vitamins and nutrients.  The dressing is a little tangy and a little sweet and it blends so well with this refreshing salad.  This can also be made with spinach leaves too.                      

Thursday, August 27, 2015

Avocado Ranch Dressing

Avocados are a delicious addition to ranch dressing to really bring out the flavors.  I love being able to make as many things from scratch that I can.  I love ranch dressing on my salads but it seems like the store bought salad dressings expire before I use them up.  I am so glad I found this recipe so now I can whip up a batch whenever I need to.  Plus it is much healthier to make at home without all those preservatives and extra additives.  The avocado flavor in this recipes is very mild and the dressing only has a very slight greenish tint to it.   I really love avocados so I usually use the whole avocado when I make this. 


Friday, August 7, 2015

Crustless Spinach Quiche

This delicious protein-filled quiche is super easy to make and I promise you won't even miss the crust!  Packed with nutritious spinach and eggs, this is very low in carbs but high in protein. Even my son who is not crazy about spinach loves this!   I like to prepare this on Sundays to have handy to warm up for a quick breakfast during the week.  This also makes an elegant breakfast to serve for guests along with some fresh fruit or sausage links. 

In a large bowl, combine eggs, cheese, salt and pepper.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

Combine the spinach mixture into the egg and cheese mixture.
Pour this into a greased 9 inch pie plate.  Bake at 350 degrees for 30 minutes.  Let cool 10 minutes before serving.


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  •  6 eggs, beaten
  • 3 cups shredded Colby Jack cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2.  Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3.  In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4.  Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.