Homesick Texan doesn't disappoint. This recipe makes both J and I miss Texas sweet 1015 onions terribly. Vidalia onions are good substitutes, but don't quite have the flavor. Since we can't find the onions in Mid-Missouri, we had to make a few changes to the recipe, but it still turned out quite well. Ingredients: 2 … Continue reading Texas sweet onion casserole
Cheesy “Pantelones”
These aren't actually cheesy pants (obviously). When J and I were putting together our Thanksgiving menu, I misread the Cheesy Papillons from this Serious Eats recipe as cheesy pantelones and after laughing until I couldn't breathe, the name stuck. Cheesy Papillons are simple, delicious and perfect appetizers. While best right out of the oven, they are just as tasty after they've cooled.
Butternut Squash with Gruyère
You might have noticed I've been on quite a squash kick lately. I'm trying all kinds of different squash types and squash recipes and recently fell in love with this side dish from Shape.com with a few modifications. It's super easy to make. Ingredients: 1 large butternut squash (about 11/2 pounds), peeled, seeded, and cut … Continue reading Butternut Squash with Gruyère
Pumpkin Soup (Round 2) and Gruyère Toast
We wound up with a couple of cans of left over pumpkin and in the quest for the perfect pumpkin soup, wanted to try a different version. This one is modified from the Mayo Clinic. Ingredients: 2 tablespoons olive oil 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 and 1/2 cups chicken … Continue reading Pumpkin Soup (Round 2) and Gruyère Toast