I first tried this recipe several years ago and the family unanimously titled it "a keeper". So, with a different mix of family at this gathering, I decided it was time for an encore.
Friday, December 31, 2021
Friday, December 24, 2021
I recently gifted myself a dutch oven. After seeing so many awesome recipes that can be made in one, I decided it was time. I had my husband do all the research on the various brands, their reviews, the price points, etc., etc., and then I made the purchase. I knew exactly what my first recipe was going to be.....French Onion Soup. I had saved the recipe from America's Test Kitchen and couldn't wait to give it a try!
Man, oh Man! It did not disappoint. I had some family over and everyone loved it. I think I was making groaning noises as I was eating it. It was that good.
There are several steps, but the majority of the work is done in the oven, so it really wasn't all that bad.
Saturday, December 4, 2021
I'm so pleased that I finally landed on an approach to veggies that is super easy, as well as yummy. I literally roast a big batch of veggies once a week and then work on the leftovers at least one other day. I'm going to share my approach, but I don't have any measurements on this one. You can start with my preferences and then modify until you learn what you like best.
- Potatoes or carrots need a total of 60 minutes, so I put them in 40 minutes ahead of other veggies.
- Most other veggies take about 20 minutes. I'll use the same freezer bag to oil and season them.
- Using these timeframes, there will be a bit of char on everything....which I love! You can always learn your preferences on the spice level and cooking times after a couple of attempts.