Friday, August 19, 2011

Wednesday's Wonderful Recipe-on Friday

So I'm a couple of days late in getting this post up. So what? I thought about it a few times on Wednesday and could have gotten a recipe up pretty quickly....but decided to take care of my kids instead.
They both had a Frenectomy done at the dentist's office on Wednesday morning. We gave them a Kiddie Cocktail to make them relax and numbed their upper lips and the awesome dentist used a very tiny laser to cut the extra skin they had connecting their upper lip to their upper gum line. It was keeping their front teeth from growing together, causing a Letterman like gap that could have made dental life harder as they grow older.
Since they couldn't eat anything but soft foods for the rest of the day, they were lucky and got pudding for lunch and shakes for dinner on Wednesday but for lunch on Thursday Colin was starving and needed a little more than junk. He asked me to make some Egg Drop Soup like I did last summer when he had his tonsils removed. 

I loved that he asked me to make it! It is a simple, basic recipe and totally adaptable to your family's tastes. If I have some, I add a 1/2 cup of frozen peas and carrots to the original recipe but I also double and triple the recipe since Colin loves it so much. I also 1/2 the amount of egg it calls for, since I'm not very good at streaming the eggs into the broth and I don't want to end up with Scrambled Egg Soup.
Try it next time someone is sick, or as a starter to your next Chinese food meal. Enjoy!

Wednesday, August 10, 2011

Wednesday's Wonderful Recipe

I know I haven't posted in a week....but we are trying to fit as much FUN into the last few weeks of summer as we can! We spent a day at my parent's having a "Grandkids Day" where all 4 of the grandkids just played in Granny's backyard. It was a lot of fun and really nice to just SIT and let the kids hang out. We spend a morning at a friends pool and we have lots of other fun stuff planned in the days to come! (I might even be able to take a few pics to share)

For now, I'm going to share my favorite cake recipe with you. It is my favorite because it is pretty simple to make (well, I think it is), and it is HOMEMADE FROM SCRATCH. No cake mix required.

Everyone loves how rich and moist this cake is, and it is easy to take to a potluck. A 9x13 pan and a spatula and everyone can serve themselves. OR you can always plate it at a fancy dinner party (like I have those) and garnish with a few fresh raspberries on top. Sorry I don't have any pictures, I haven't made it in a while...maybe that will be next week's LL dessert!


Wednesday, August 3, 2011

I'm a blogger- reviving my Wednesday's Wonderful Recipe posts!

I haven't shared a recipe in a long, long, long time. Since Christmas, I think. I DO still cook. I DO still take a potluck item to LL once a week. AND I DO want to share a recipe with you. And I AM going to start sharing a recipe every Wednesday. Again.

My husband's favorite dip for chips is French Onion. He loves mixing a carton of sour cream with an Onion Soup Mix packet and going to town with some potato chips (usually Pringles plain). I, on the other hand, find the soup mix to be too salty. So I did some Googling and found an onion dip recipe that I LOVE, my husband LOVES and all of my friends LOVE too. Alton Brown sure knows how to break down recipes and make things simple but delicious.

Alton Brown's Onion Dip From Scratch
  • 2 tablespoons olive oil (I use butter)
  • 1 1/2 cups diced onions(I do 1/2 diced, 1/2 sliced)
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups sour cream
  • 3/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt


In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving. 

This dip is soo good with regular potato chips, Fritos and even as a dip for a sliced baguette. I have EVEN used the little bit we've had leftover as a spread for sandwiches (go ahead, try it that makes a GREAT turkey sandwich).