French Onion Soup

I love Vidalia onions they are so versatile and perfect in my French Onion soup!

This is a traditional French soup I grew up with that I love so much. With today's busy life I made it into a simple anytime of the week dinner served with a salad. Even though it's done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit! 1 onion recipe soup & dip mix 3 cups water 1 cup dry red wine 2 tablespoon olive oil 2 tablespoons butter 2 large Vidalia onions sliced julienne 2 garlic cloves minced 1 ½ teaspoon fresh Parsley finely chopped 1 cups cheddar cheese flavor croutons 2 cup shredded mozzarella On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes. While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes. In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with remaining oregano. Place soup under the broiler just until cheese is melted and started to golden.

Beer Maple Glazed Ham! Just in time for Easter!!

Happy Easter everyone! To celebrate Easter we gather with Family and Fabulous foods some traditional and some not. The good old ham always a favorite but why not make it a little easier for you by buying a precooked ham there is nothing wrong with that. Three simple ingredients and you will have a fabulous and super delicious ham. What you will need.

Roasting pan, Precooked ham, 1/3 cup Pure maple syrup, 1 beer(any) and 30 cloves. with a sharp knife cut through the outside fat of the ham and push cloves into ham like you see below.

Place ham on a rack in a roasted pan and pour 1 beer into the pan.

Brush the ham all over with maple syrup and repeat this step a few time while ham is cooking I did this twice while the ham was cooking.

Preheat oven at 325 and bake 15 minutes per pound mine was 9 pounds so 1 hour and 30 minutes.

I love serving the main course all on one huge plate to pass around the table for everyone to serve themselves family Style! Bon Appetit!

Decadent Baklava Pudding Bites

I created this recipe to enter in the Athen's mini fillo shells recipe contest for a Baklava theme and oh my these are delicious, decadent but super easy to make you are not going to believe it!

1.9oz. Athens mini fillo shells 1 cup prepared vanilla pudding ¼ cup chopped pecans ¼ cup sliced almonds ½ teaspoon cinnamon 2 tablespoons honey ¼ cup semi-sweet chocolate chips 1 tablespoon cream In a small bowl add pecans, almonds, cinnamon and honey mix well and set aside. In a microwave oven proof bowl add chocolate chips and cream microwave 30 seconds. Mix heated chocolate and cream well until all of the chocolate has melted into a ganache let cool. To assemble the mini bites add equal amount of pudding in each fillo shells. Top with equal amount of honey nut mixture. In a small zip lock bag add cooled chocolate twist back and clip corner to create a piping bag. Pipe equal amounts of ganache on top of bites. Serve immediately or refrigerate until serving.

Easy French Onion Soup!

Easy French Onion Soup This is a traditional French soup I grew up with that I love so much. With today's busy life I made it into a simple anytime of the week dinner served with a salad. Even though it's done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit!

1 onion recipe soup & dip mix 3 cups water 1 cup dry red wine 2 tablespoon olive oil 2 tablespoons butter 2 large Vidalia onions sliced julienne 2 garlic cloves minced 1 ½ teaspoon fresh Parsley finely chopped 1 cups cheddar cheese flavor croutons 2 cup shredded mozzarella On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes. While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes. In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with additional chopped parsley. Place soup under the broiler just until cheese is melted and started to golden.