5-INGREDIENT CHEESY BACON DIP

In a pinch to bring an appetizer? I found this to be quick, easy, delicious and best of all they are ingredients you would normally have in your home...as usual, these are my favourites type of recipes and reason for my blog.

Serves 6
Ingredients
* 1 (8 oz.) package cream cheese, room temperature
* 2 cups sour cream
* 1 1/2 cups cheddar cheese, grated
* 1 cup bacon (6-8 slices), crumbled
* 1/3 cup green onions, chopped


Directions
1. Preheat oven to 375º F.
2. In a large bowl, combine cream cheese, sour cream, cheddar cheese, bacon and green onions and mix until they’re totally combined.
3. Transfer mixture to a round baking dish and place in oven.
4. Bake for 30-35 minutes, or until cheese is totally melted and dip is bubbly.
5. Remove from oven and serve with chips or toasted bread.

Kitchen Meets Girl

French Onion Soup

I like all kinds of soups, but this one is my all time favourite! This recipe I found quite delicious maybe because of the white wine?? Making the broth is a bit time consuming, but once made you can make the finished soup in a jiffy!

Yield:
4 to 6 servings

INGREDIENTS
* 1/2 cup (1 stick) unsalted butter
* 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
* 8 to 10 sprigs fresh thyme
* 1 teaspoon kosher salt, plus more for seasoning
* 1 teaspoon freshly ground black pepper, plus more as necessary
* 1 tablespoon flour
* 1 cup dry white wine
* 4 cups beef stock or low-sodium beef broth
* 2 cups chicken stock or low-sodium chicken broth
* 1 1/2 cups cubed ciabatta bread
* 3 cups grated Gruyere cheese

DIRECTIONS
In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

 Kelsey Nixon

Carnitas Steamed Buns

So I thought I'd try my hand at this. Only had it once and I loved it! It is a little time consuming but cooked in the crockpot and worth it. You wind up with extra meat which you can serve over rice. Next time I will make a double batch of buns because they make excellent leftovers! Just pop them in the microwave to warm up and it's an instant sandwich! Great for kids after school snacks!

Carnitas Steamed Buns

Rub mixture:
1 tbsp chilli powder
2 tsp cumin
2 tsp oregano
2 tsp salt
1 tsp pepper

3 lb. pork shoulder
1 medium onion quartered
2 sliced jalapeño
1/4 cup lime juice
1/2 cups orange juice
5 whole cloves garlic

To make buns:
1 tsp instant yeast
2 tbsp sugar
1 cup warm water
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp cooking oil

Rub mixture over the pork shoulder. To a crock pot add the onions, jalapeños, pork shoulder, lime juice, orange juice and garlic. Cook 8 hours low/4 hours high.

Mix yeast, sugar and warm water. Proof for 5 minutes. Sift flour, baking powder and and salt. Add yeast mixture to flour mixture. Mix well. Add oil to bottom of bowl, add dough and cover with tea towel and proof for 1 hour.
Punch dough down roll out to form a tube and cut 10 pieces and shape each into buns. On a floured surface, cover and let rest 5 minutes.

In the crock pot with 2 forks, break apart the pork shoulder and spoon out the meat saving the juices for dipping.

Place meat into centre of each bun and cover with dough. Place each bun on a piece of parchment paper. In a large pot place, 2 tin cans and add enough water but not to cover cans. Place a dish over the cans. Add 3 buns with the parchment paper on dish and cover. Steam for 15 minutes. Break in half and dip!

Tasty