The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.
Notes
Try substituting shredded mozzarella cheese for the Swiss cheese, if desired.
Leftover cooked chicken also works in place of rotisserie chicken.
Georgia Peach Cobbler – I have a soft spot for southern food. This is TRULY the most amazing, most delicious and seriously the easiest peach cobbler recipe you will EVER stumble upon!
Peach cobbler is a popular dessert in the southern United States. American settlers invented peach cobbler because they didn’t have the proper ingredients and tools to make peach pie. The Georgia Peach Festival created National Peach Cobbler Day in the 1950s to promote the sale of canned peaches.
Now living in Georgia, We have a soft spot for southern food. This is TRULY the most amazing, most delicious and seriously the easiest peach cobbler recipe you will EVER stumble upon!
Pour melted butter into center of 9×13-inch baking dish, do not spread butter around pan.
In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract,and stir to combine. Pour batter over butter, but do not stir.
Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices.
Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color.
Serve warm or cold, or with a scoop of ice cream. Enjoy
Cornbread Enchilada Skillet – This tasty casserole combines Mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.
Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).
Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
Remove skillet from stovetop to drain excess fat.
Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
Top with chopped cilantro. Serve immediately, while warm!
Inspired by the speedy preparation of fresh and hot biscuits, General Mills executive Carl Smith is credited with pitching the idea for Bisquick. Smith was traveling by train in 1930 and had a hankering for biscuits. While the dining car and finished serving dinner, the cook quickly sent out the baked good.
Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
Place rolls into the prepared circular baking pan so that rolls touch.
Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.
In 1930, the cheesesteak was invented when Pat Olivieri, a hot dog vendor and namesake to Pat’s King of Steaks, threw beef on his grill to make a sandwich.
Philly Cheese Steaks
Philly cheesesteaks are iconic—and for good reason. This is our version of the sandwich, and it satisfies our craving every time.
In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper.
Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
Preheat oven to 350 degrees F. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Notes
Parchment paper can be used for easier cleanup/removal from the pan.
