French Onion Soup

French Onion Soup

I bought a 3lb bag of yellow onions the other day. (I price matched it for $0.98!!)
Unfortunately, I forgot that I already had a bag of onions at home. So, I had to find something to do with them.

Enter my friend, Aprille. She blogs over at Beautiful in His Time. We were talking recipes and Pinterest when she directed me to her French Onion Soup.

I’ve never made this soup before and honestly had only had it once or twice – at a restaurant where it was super salty. But, I decided to go ahead and try it out since I had all the ingredients on hand.  I also added a few tweaks of my own as I was cooking.

Oh my word. When it was done….whew. It was so good it made me cry. (Well, really, the crying began when I was slicing the onions, but it still counts, right?)

And just for cuteness sake – Evie liked it, too!

French Onion Soup

French Onion Soup
French Onion Soup

4 medium onions
2 cloves garlic
1 stick butter
5 cups water
5 tsp Better Than Bouillon (beef flavor)
2 bay leaves
2 sprigs fresh thyme
1/2 cup white wine

1) Slice the onions in half, then slice thinly. Peel and mince garlic.
2) Melt the butter in a large pan, then add the onions and garlic.
3) Over medium heat, caramelize the onions, stirring occasionally to avoid scorching – about 15 minutes.
4) Add water, Better Than Bouillon – stir to dissolve; then add the bay leaves, thyme, and white wine.
5) Allow to simmer for approximately 1 hour.
6) Serve with your favorite white cheese melted over the top. Tradition dictates Gruyere, but we had Mozzarella on hand and it worked just fine.

**Better Than Bouillon does not state that it is gluten-free on the package. I use it as I have never had any adverse effects. However, my gluten intolerance does not leave me as sensitive as those with Celiac Disease are. Please use discretion when using a package not marked “gluten-free”.
An easy substitute would be 5 cups of gluten-free beef broth.

This recipe is linking up at:
The Living Well, Spending Less  Thrifty Thursday Link Party
4 Little Ferguson’s Weekend Potluck

Try these other winter recipes:
White Chicken Chili
Chicken Pot Pie Soup
Snow Ice Cream


Chicken Pesto Rotini with Garlic Roasted Tomatoes

Chicken Pesto Rotini with Garlic Roasted Tomatoes
My husband loves pesto, so the other night I decided to whip up a yummy supper surrounding the garlicky sauce.

(Unfortunately, I forgot that I had a Bible study soon after…with a bunch of women I had never met…with my now super garlicky breath. Nothing like a first impression.)

Here’s the recipe to try for yourself. (I found the delightful recipe here and adapted it for a gluten-free diet.)
Just a warning – have plenty of Listerine on hand or don’t breathe on anyone for awhile afterwards.

Chicken Pesto Rotini with Garlic Roasted Tomatoes

2 chicken breast
12oz gluten-free rotini (I used the Ronzoni brand)
1 8oz jar pesto sauce
1/4 cup Parmesan cheese
1 1/2 cups cherry or grape tomatoes, cut in half
2 garlic cloves, minced
olive oil
2 tsp Italian seasoning
salt and pepper to taste
garlic powder, to taste

1) Toss tomatoes, fresh garlic, Italian seasoning with approximately 1Tbsp olive oil (or enough to generously coat tomatoes).
2) Roast in a 350* oven for 20 minutes.
3) Prepare pasta according to package directions.
4) Season chicken with salt, pepper, and garlic powder. Pan fry with olive oil until chicken is done, then cut into chunks or shred (whichever you prefer).
5) Toss the chicken, rotini, pesto, and roasted tomatoes. Top with Parmesan cheese.
6) Enjoy!

While you enjoy this delicious food, head over to Weekend Potluck where this recipe (plus many more) is linking up!

Chocolate Snow Ice Cream

Chocolate Snow Ice Cream
WOW! My original snow ice cream recipe has been getting a ton of hits lately.
I joked with some friends that I could predict the traffic on my blog by the snow storms hitting the Midwest and New England. It really has been that predictable.

Anyway, the snow ice cream I made was really good. Super creamy and rich. But, it was vanilla. Just plain vanilla.
Now, I don’t have an issue with vanilla, but sometimes a girl needs chocolate, right? Exactly!
So, when this past winter storm hit, I decided to make things right and add a chocolate snow ice cream recipe!

First, of course, get your ingredients.
Wear gloves. Snow gathering is cold!

Chocolate Snow Ice Cream
Mix together 2 Tbsp vanilla, 5 Tbsps unsweetened cocoa powder, sweetened condensed milk, and about 8 cups of snow.
Once mixed, serve up and enjoy!
Voila! Chocolate snow ice cream.
Easy peasy!

Snow Ice Cream
2 Tbsp Vanilla
1 14oz can sweetened condensed milk
5 Tbsp unsweetened cocoa powder
8 cups of snow (approximately)

Add ingredients to a large bowl and mix until smooth and creamy.

If you liked this, see these other snow-themed posts:
Snow Ice Cream
Chicken Pot Pie Soup
White Chicken Chili
Easy Gluten-free Blackberry Cobbler (this has a regular recipe attached as well)

Easy Gluten-free Blackberry Cobbler

Easy Gluten-free Blackberry Cobbler

Snowstorms always bring out the cook in me. Something about being stuck inside makes me crave something warm and sweet.  So, crazy me. I braved these roads to grab the ingredients for a gluten-free blackberry cobbler.

Gluten-free Blackberry Cobbler
It was worth it. And you’ll thank me later, I promise.
So, let’s get to work making this yumminess.

FYI: This is a gluten-free recipe. But, I remember how amazing it is full-on glutened. So, I will post both recipe for you to choose.

First, snatch up these ingredients. I’ll wait.

Gluten-free Blackberry Cobbler
We don’t drink a lot of milk here, and the only milk on hand was the toddler’s whole milk. I normally make it with 2% though.

Have your ingredients? All righty.
Now, place your blackberries in the bottom of an 8×8 dish.
Like so:
Easy Gluten-free Blackberry Cobbler
Now that the blackberries are snug in their new home, mix together the dry ingredients (1 cup Bisquick, 1/2 cup sugar) and 1 cup milk.
Easy Gluten-free Blackberry Cobbler
Now, smother those gorgeous blackberries in the bread mixture.

Easy Gluten-free Blackberry Cobbler
It’s now time for the best part – the butter. Because, really? Is anything good without butter? Yeah, I didn’t think so.
Melt your stick of butter and pour over the top of the cobbler. Mmmmm!

Easy Gluten-free Blackberry Cobbler
Now it’s time to cook this bad boy.
Place the cobbler in a 350 degree oven and bake for approximately 30 minutes (or until golden brown on top).
Allow to cool about 15 minutes, then scoop out a serving and enjoy!

Easy Gluten-free Blackberry Cobbler
16oz blackberries (fresh or frozen)
1 cup gluten-free Bisquick
1/2 cup sugar
1 cup milk
1 stick of butter

1) Wash and place blackberries in an 8×8 dish.
2) Mix Bisquick, sugar, and milk together. Pour the mixture over the blackberries.
3) Melt butter and pour over the cobbler.
4) Bake at 350 for approximately 30 minutes. Cool 15 minutes and serve.


Blackberry Cobbler
16oz blackberries (fresh or frozen)
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick of butter

1) Wash and place blackberries in an 8×8 dish.
2) Mix flour, sugar, and milk together. Pour the mixture over the blackberries.
3) Melt butter and pour over the cobbler.
4) Bake at 350 for approximately 30 minutes. Cool 15 minutes and serve.

Gluten-free Italian Sausage Lasagna….or “The Lasagna Rollups That Never Were”

I was in the mood for stuffed shells the other night.
Actually, I was really roaming around Wal-Mart trying to decide what the heck to make for dinner. Plus, I was hungry – and we all know that’s a bad combo.

I  went down the pasta aisle and logically decided that stuffed shells sound great. I figured I’d grab the typical ingredients  at Wally World, then get some gluten-free shells at the health food store. But, when I got to the health food store, there were no jumbo shells to be found; so, I grabbed the first box of gluten free lasagna noodles I found. I figured I could make some lasagna roll-ups.
I went home and started prepping for the roll-ups.

Disclaimer: This next part is NOT going to help me look as awesome as the Pioneer Woman. It’s not even going to put me in the running for Pioneer Girl. Pretty sure it’s even going to make me look like a kitchen novice. Just sayin’.

Step 1: Bring a large pot of water to boil and add the lasagna noodles. Follow the directions carefully and don’t over cook. You want the noodles to be al dente – cooked through, but firm.

I rocked the boiling part.
In fact I rocked it a bit too much.
Rice noodles do not like for you to get distracted by watching Elmo with your toddler.
Rice noodles are also not very forgiving if you accidentally buy “oven ready” noodles” and decide to try boiling them as well.
If you do either the the things above your noodles will be all jacked up – like this:

Gluten-free Italian Sausage Lasagna
Definitely not my most glamorous Rachael Ray-wannabe moment.
But, when your lasagna noodles go awry, improvise. Pretend those noodles are a giant jigsaw puzzle and make a lasagna that will make your husband think you are the best cook in the world. (Just don’t show him pictures like this or he might laugh. Not that I know from experience or anything.)

Ready to make your own – sans the ridiculous noodle mess?

Gluten-free Italian Sausage Lasagna

Gluten-Free Italian Sausage Lasagna
1 box of gluten-free lasagna noodles
16oz gluten-free Italian sausage
15oz ricotta cheese
1 cup Parmesan cheese
12oz pkg mozzarella cheese
1 jar gluten-free tomato sauce (I used a garden vegetable spaghetti sauce)
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
1/4 cup Parmesan cheese

1) Bring a large pot of salted water to a boil. Cook lasagna in the boiling water for approximately 8-10 minutes, stirring occasionally. Noodles should be soft, but firm to bite.
2) While noodles are boiling, cook the Italian sausage. Set aside for later.
3) In a small bowl, mix together the Parmesan cheese, ricotta, onion powder, garlic powder, and Italian seasoning.
4) When noodles have cooled enough to handle, spread enough tomato sauce to coat the bottom, then begin arranging 1/3 of the noodles on the bottom of the dish.
5) Layer 1/3 mozzarella, meat, and Parmesan/ricotta mixture. Pour 1/3 of the sauce over this layer.
6) Continue repeating the layers until all ingredients are gone.
7) Top with remaining sauce and Parmesan cheese.
Cover the lasagna with foil and bake at 375 for 25 minutes. Remove foil and bake for an additional 25 minutes.

Also, I’m linking up today at Weekend Potluck and The Natural Homeschool.

Mary Renee