Baked Caramelized Onion Dip with Gruyere Cheese

Ingredients

• ▢ 2 cups caramelized onions (RECIPE BELOW) ~3 large onions
• ▢ ½ cup Mayo
• ▢ ½ cup Sour Cream
• ▢ 1 ½ cups shredded Gruyere cheese divided
• ▢ 1 teaspoon Garlic powder
• ▢ A few grinds of Fresh Ground Pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Combine caramelized onions, mayo, sour cream, 1 cup of shredded cheese, garlic powder and pepper in an oven safe dish and stir to combine.
• Top with ½ cup of shredded cheese.
• Bake in 400 degree oven for 20 minutes, or until hot and bubbly. The cheese should brown slightly.
• Let cool for five minutes then serve with tortilla chips, or crusty bread.
  
  
  CARMALIZED ONIONS

  Ingredients

  • ▢ 3 large onions
  • ▢ 2 tablespoon butter or oil
  • ▢ ¼ cup water wine, or balsamic vinegar

  Instructions

  • Cut off ends of onion, cut in half from root to tip, and proceed to slice from root to tip in ¼" cuts.
  • Melt butter and/or oil in saute pan on medium heat.
  • Add onion and toss to coat completely in butter.
  • Let saute for thirty minutes, stirring occasionally. Don't stir too often or the onions won't brown quickly. Stir when they are starting to brown, but not burning. Be sure to scrap fond off the bottom of the pan as well when stirring to incorporate it into the onions.
  • Once onions begin to turn brown you may need to drop the heat to low to prevent burning and ensure even caramelization.
  • When the onions are caramelized to your liking, deglaze the fond with water (or wine or balsamic vinegar for more flavor) and stir into the onions.
  • Let liquid evaporate and remove the caramelized onions from the pan.
    Notes
    Using only butter works, but can cause the onions to burn more easily. I typically add half butter and half oil.

    
    

  
  

  
  

Air fried cauliflower with spicy peanut sauce

INGREDIENTS:
1/3 cup peanut butter
2 tbsp tamari
1 tbsp rice wine vinegar
juice of 1 lime
1 knob of fresh ginger, grated or finely minced
1 tbsp homemade garlic paste
1 tbsp sesame oil
3 -4 tbsp sriracha
1 tsp maple syrup
3 -5 tbsp of hot water

1 lb cauliflower florets
1 Green onion
White and black sesame seeds
Spray oil

Wash and thoroughly dry the florets. Spritz with a little oil and air fry at 390 for 12 minutes, shaking the basket halfway thru.

In a bowl add the peanuts butter, tamari, vinegar,lime, ginger, garlic, oil, sriracha and maple syrup. Whisk together, add the hot water one tbsp at a time until desired consistency is reached. Remove the cauliflower from the air fryer coat with about half of the sauce and return to the air fryer. Air fry at 390 for 8-10 minutes.

Top with green onion, and sesame seeds
Dip the cauliflower in the remaining sauce and enjoy!

EGGPLANT SCHNITZEL WITH LEMON, BUTTERBEAN MASH

Ingredients
1 large eggplant
For the vegan egg wash:
200ml Oat Milk
Juice of half lemon
Panko breadcrumbs
Salt

For the butterbean mash:
1 jar butter beans (I used @boldbeanco )
1 white onion
2 cloves garlic
1 tbsp smoked paprika
Juice of half lemon
1 tbsp oat milk
1 tbsp vegan butter
1 tsp Dijon mustard
Salt & pepper

For the honey mustard dressing(optional):
2 tbsp vegan yoghurt
1 tbsp whole grain mustard
1 tbsp agave syrup
1 tsp chopped fresh rosemary
Juice of half lemon
1 tbsp extra virgin olive oil
Salt and pepper

Method:
1. Start by cutting up your eggplant, peeling off the skin, salting the flesh and letting that sit whilst you make the mash.
2. Cook off your onion and garlic in some oil with the smoked paprika until softened, add in the butter beans and lemon and cook down.
3. Add the butter bean mix to a food processor with the milk, butter, salt and pepper and mustard and blitz until smooth.
4. Now pat dry them eggplant to get rid of all the moisture. Add them to the vegan egg wash and then the Panko breadcrumbs.
5. Heat up some veg oil until frying point, then add in the coated eggplant with some rosemary sprigs and fry until golden and crispy.
6. Mix together your honey mustard ingredients with the chopped up rosemary from your pan and plate it all up and enjoy. Serve with fresh rosemary and lemon. 

High Protein Lemon Pepper Chicken Wraps

Ingredients (For 3 Wraps)

- 540g Boneless Skinless Chicken Thighs (approx. 180g each wrap)
- 3 Minced Garlic Cloves or 1 tsp Garlic Powder
- 2 tsp Oregano
- 2 tsp Paprika
- 1 tsp Salt & Pepper
- 1/2 Lemon Juice
- 3 Lebanese Flatbreads (Brand: Filla Bakery - there are other brands too, i get these from a local Middle Eastern or Sainsburys/Asda)
- Shredded Lettuce
- Sliced Red Onion
- Diced tomato

Lemon Pepper Sauce

- 50-60g Light Mayo (Brand: Hellmans)
- 15-20g Sriracha
- 1/2 tsp salt, pepper, paprika
- 1 whole Lemon Juice
Use a whisk to fully combine and mix till smooth

Find more Easy & Delicious Recipes like this in my Digital Cookbook!👨‍🍳📖❤️

Cooking Instructions

- Let the chicken marinate for 30mins or more
- Place the chicken onto skewers
- Oven for 30mins at 200C or Air fry for 18mins at 200C
- You can brush some melted light butter over the chicken before cooking
- You can use chicken breast for this recipe if preferred

Peanut Butter & Maple Oat Bars

2 ripe bananas
1/2 cup peanut butter
1/2 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
2 1/2 cups rolled oats
1 cup dark chocolate chips (I use naturally sweetened chips)
1 cup chopped dried fruit (I used prunes or cherries
1 teaspoon baking soda

Preheat the oven to 350°F and line a 9 by 13-inch baking dish with parchment paper.

In a large bowl, mash the bananas with a fork until relatively smooth. Add the peanut butter, maple syrup, vanilla, cinnamon, salt, and eggs, then whisk until incorporated. Add the oats, chocolate chips, dried fruit, and baking soda, then stir to combine. Transfer to the prepared pan and spread in an even layer.

Bake for 30 minutes, until the edges are golden. Let cool completely in the pan, then slice into bars and serve. 

FRENCH ONION CHICKEN THIGHS!
INGREDIENTS:
-2 lbs chicken thighs
-3 large sweet onions, sliced
-3 tsp salt
-1 tsp black pepper
-2 tbsp olive oil
-1 tsp thyme
-1 bay leaf
-6 cloves garlic, minced
-8 oz (about 2/3 cup) fresh mozzarella
-8 oz (about 2/3 cup) Gruyère or provolone
-2.5 cups chicken stock

DIRECTIONS:
*preheat oven to 375°

1. Sprinkle salt and pepper on your chicken. Hear your pan over medium high heat with olive oil added.

2. Cook chicken thighs in each side for about 5-7 minutes, until crispy golden brown. Once done, remove and set aside.

3. In the same pan without cleaning it, add in your sliced onions over medium heat. Cover and let cook, stirring occasionally. Should take about 25-30 minutes to caramelized.

4. Once caramelized add in your thyme, bay leaf, garlic and salt/pepper. Stir.

5. Add in the chicken stock, increasing heat to medium high again, and bring to a simmer.

6. Increase heat to high. Add in chicken thighs and bring to a boil. Once boiling place into oven for 15 minutes.

7. Remove from oven, sprinkle cheese over top, and place back into oven under the broiler. Shouldn’t take more than 5 minutes, but watch closely so you don’t burn it.

8. Serve over garlicky mashed potatoes and ENJOY!

Philly Cheesesteak Egg Rolls

Ingredients:

1 lb ground beef
1/2 chopped green bell pepper
1 chopped yellow onion
1 tbsp Worcestershire sauce
Salt and pepper to taste 
2 tbsp butter
24 egg roll wrappers
12 slices cheese of choice, cut in half 
3/4 cup vegetable oil for frying

Instructions:

1. In a skillet, melt butter and sauté chopped onion and green bell pepper until soft.

2. Add ground beef, cook until browned, and season with Worcestershire sauce, salt, and pepper.

3. Let the beef mixture cool slightly.

4. Assemble the egg rolls: Place an egg roll wrapper with one corner pointing towards you. Add a half slice of cheese diagonally in the center.

5. Spoon 2 tablespoons of beef mixture on top of the cheese.

6. Fold the closest corner over the filling, then fold in the side corners and roll tightly, sealing the top corner with water.

7. Repeat for all wrappers and filling.

8. Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).

9. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side.

10. Drain on paper towels.

11. Serve warm with your favorite dipping sauce.

Prepare to be dazzled as you bite into the crispy exterior of the egg roll, revealing the delightful mingling of tender ribeye steak, melted cheese, and perfectly cooked veggies. Each mouthful will transport you to a place of pure culinary bliss, where the traditional meets the unexpected. So, my dear reader, save this recipe and embark on a flavor-packed journey that will leave you and your loved ones utterly satisfied.

Summer Vegetable Torta

3 tablespoon olive oil
½ medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced ¼ inch thick
2 red peppers, sliced into ¼ inch strips
OR
1 12 oz jar marinated red peppers,
dreained and cut into ¼ inch wide strips
8 oz cream cheese, softened
6 large eggs
¼ cup half and half or heavy cream
2 garlic cloves, minced
3 tablespoon fresh basil, chopped
½ teaspoon salt
½ teaspoon pepper
2 cups shredded swiss cheese

Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Roasted onions with parmesan cream

 

You know those dishes that only get halfway on the table…why do you keep trying? YES. Parmesan onions fall intothis category. I liked this dish so much that I made it three times in a row.
Roasted onions with parmesan cream
ingredients

4 large sweet onions, peeled and then cut into ½-inch slices
3 tablespoons extra virgin olive oil
1 cup cream
¼ glass of white wine
¼ cup grated parmesan
salt and pepper (to taste)

How to prepare fried onions with parmesan cream

Preheat to 375* Carefully place the onion on a baking sheetlined with parchment paper
Remember not to split the onions
Drizzle with olive oil and season with salt and pepper
While the onions are in the oven, add the cream and white wine to a saucepan and heat
Heat until the cream begins to bubble. As soon as bubbles form around the edges, remove from heat and set aside
Remove the onion from the oven and carefully place it in the pan. When doing this, keep the rings intact and together.
Slowly pour the cream over the onion and sprinkle with Parmesan
Cover the pan tightly with aluminum foil and place back in the oven
Bake an additional 20 minutes, then carefully remove the foil and bake an additional 5 minutes
Remove from the oven when the onion starts to brown and caramelize.

 Crab Cake Poppers

YIELDS: 

6 - 8

PREP TIME: 

20 mins

TOTAL TIME: 

1 hr

Ingredients

FOR THE POPPERS

• 2 oz. 

  cream cheese, softened

• 2 tbsp. 

  mayonnaise

• 1 

  egg, lightly beaten

• 1 tsp. 

  lemon juice

• 1 tsp. 

  Old Bay seasoning

• Dash Worcestershire sauce

• 1 lb. 

  lump crab meat

• 1/3 c. 

  shredded mozzarella

• 1 

  clove garlic, minced

• 2 tbsp. 

  finely chopped chives, divided

• 1 1/2 c. 

  panko bread crumbs, divided

• Kosher salt

• Freshly ground black pepper

• Vegetable oil, for frying

• Grated Parmesan, for garnish

• Chopped parsley, for garnish

FOR THE AIOLI

• 1/2 c. 

  mayonnaise

• 1 tbsp. 

  lemon juice

• 1 tsp. 

  Old Bay seasoning

1. Step 1Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and ¾ cup bread crumbs. Season with salt and pepper.
2. Step 2Roll mixture into small balls (about 1"), then coat in remaining panko. Freeze until firm, about 30 minutes. 
3. Step 3Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.
4. Step 4In a large, deep skillet over medium heat, heat about ½" vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel–lined plate. Garnish poppers with Parmesan and parsley, and serve warm with aioli.