Life and Times

Easy Feta Dip

Ingredients

about ⅓ cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 ounces feta cheese, crumbled (see Note)
2-3 teaspoons Cavender's Greek seasoning
fresh baguette, sliced thinly
(optional) balsamic vinegar

Instructions

For full instructions please visit: Source

Creamy Chicken Soup

Ingredients

FOR THE ROUX (to thicken soup…this is made first):

4 T flour
2 T olive oil
2 T butter – unsalted
****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
2 T butter – unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion – diced
4 cups chicken stock or broth (or a combo) – low salt or unsalted
3½ cups milk or cream or half & half, i use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1½ t Herbs of Provence
¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
3 cups rotisserie chicken – cubed or shredded and cooked
¼ cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

Start by making the roux:
chop the vegetables and set aside until ready to saute.
Saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
Add all other ingredients including the roux, stir well.
bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
stir frequently – the soup is milk-based and can burn easily.
before ready to serve, take out the bay leaves
Pour into bowls and sprinkle with shredded gruyere cheese

NOTES:
You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
this soup freezes VERY well
it is terrific used as a topping on baked potatoes – a really delicious meal
i often microwave a couple of yukon gold potatoes, cubed to add to the soup
serve with crustyfrench bread…enjoy!

Source

Oreo Stuffed Chocolate Chip Cookies

Ingredients

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies, I used the double stuff

Instructions:

For full instructions please visit: Source

How to Make Homemade Bread Bowls

Ingredients:

4 1/2 teaspoons (2 packets) instant yeast
2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white

Instructions:

For full instructions please visit: Source

Favorite Places!

Taj Mahal at sunrise - Agra, India

Source

Manuel Antonio, Costa Rica

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Luberon, Provence, France

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Lake Oeschinen, Switzerland

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Venice, Province of Venezia , Veneto

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Egg Muffins with Sausage, Spinach, and Cheese

Ingredients:

3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese

Directions:

1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and sausage equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

Source