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Damn Delicious - Simple ingredients. Ele.. by Chungah @ Damn Delicious - 3d ago

Crisp bacon with a Dijon vinaigrette and fresh dill with soft boiled eggs make for the best warm potato salad ever. So simple, so good.

Warm potatoes, crisp bacon bits, fresh dill, a Dijon vinaigrette and soft boiled eggs? Where has this been my entire life?

Mom would get the classic potato salad from our local grocery store. Loaded with mayo, hard boiled eggs and tons of celery. They for sure didn’t look like this.

And now that I’ve done the whole warm potato salad goodness, I can’t go back.

I never ever want a classic potato salad ever again. Nope, serve me up all the warm goodies, please and thank you.

Oh, and the best part here is that you can make your soft boiled eggs right in the IP (3 minutes) as you assemble everything else, making this so quick and easy.

Boom. Done and done.

Warm Potato Salad

Yield: 8 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Crisp bacon with a Dijon vinaigrette and fresh dill with soft boiled eggs make for the best warm potato salad ever. So simple, so good.

summer
Warm Potato Salad
15 minutes15 minutes
Ingredients:
  • 6 slices bacon, diced
  • 3 pound mixed yellow and red baby potatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 shallot, minced
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh dill
  • 4 soft boiled eggs, sliced or halved
Directions:
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
  2. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 5 minutes; drain well.
  3. In a large bowl, whisk together olive oil, Dijon, red wine vinegar, shallot, chives and dill; season with salt and pepper, to taste. Stir in potatoes and bacon until well combined.
  4. Serve immediately, topped with eggs.
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With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.

This has seriously been my go-to bowls all summer long!

And yes, for those of you wondering, Chiberia has officially transitioned into the hottest summer ever. So hot, we took Butters to the best ever corgi pool pawty to cool off!

But aside from baby corgis, shark fin life vests, and floating corgi butts, can we talk about these bomb power bowls?

Sitting on a bed of farro, we have everyone’s favorite Korean beef made with crumbled ground beef (but you can substitute ground turkey or chicken if you prefer), caramelized kimchi, shredded cabbage, and avocado slices drizzled with my favorite Sriracha mayo.

If you have a lower tolerance for heat but love love Sriracha, I would add a little less, and add more, to taste.

You can even make this ahead of time and hold off on the avocado slices to make this the perfect meal prep for the entire week. That’s basically what I did for the last 2 weeks!

Korean Beef Power Bowls

Yield: 4 servings

prep time: 30 minutes

cook time: 15 minutes

total time: 45 minutes

With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.

entree
Korean Beef Power Bowls
30 minutes15 minutes
Ingredients:
For the Korean beef
  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Sriracha, or more to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound ground beef
For the kimchi
  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar
For the Sriracha mayonnaise
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons freshly squeezed lime juice
For the bowls
  • 1 cup farro
  • 1 1/2 cups shredded purple cabbage
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds
Directions:
  1. FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
  2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
  4. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
  5. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
  6. FOR THE BOWLS: Cook farro according to package instructions; set aside.
  7. Divide farro into bowls. Top with ground beef mixture, kimchi, cabbage and avocado, drizzled with Sriracha mayonnaise and garnished with green onions and sesame seeds, if desired.
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The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

Sometimes I ask myself, what can’t the Instant Pot do?

They can basically do anything and everything, making your life so much easier, especially when it can “bake” potatoes in just 15 minutes.

I’m dead serious. All you have to do is pierce your potatoes 5-7 times with a fork, throw it into your IP (using the metal trivet) and let it pressure cook for just 14 minutes to be exact.

There’s no babysitting, no rotating of pans, no fuss here.

Just let it release pressure naturally – then slice open your potatoes and add on all your butter, salt and pepper. You can also load them up with cheese, bacon and chives.

It’s completely up to you but you really can’t go wrong either way. Because you just baked your potatoes in 15 minutes.

Instant Pot Baked Potato

Yield: 5 servings

prep time: 45 minutes

cook time: 15 minutes

total time: 1 hour

The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

instant pot
Instant Pot Baked Potato
45 minutes15 minutes
Ingredients:
  • 1 cup water
  • 5 russet potatoes
  • 5 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
Directions:
  1. Add water to a 6-qt Instant Pot®. Place metal trivet into the pot.
  2. Pierce potatoes with a fork; place potatoes on top of the trivet. Select manual setting; adjust pressure to high, and set time for 14 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  3. When cool enough to handle, cut each potato in half lengthwise; top with butter and season with salt and pepper, to taste.
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Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Happy July 4th!

What better way to celebrate than with perfect Los Angeles sunny weather, Butters in his finest American flag bandana and these sticky sticky wings?

Nothing, right? I mean, these wings basically make the holiday.

The caramelized glaze is absolute perfection here. And the key is to broil these bad boys with half the glaze on, then tossing them again with some leftover glaze before sprinkling on green onions and sesame seeds.

They’re perfectly crisp with just the right amount of heat, sweetness and savoriness. Oh, and the beers. Can’t forget about the cold cold beers to serve with these.

I hope you all have an amazing, safe holiday!

Sticky Asian Chicken Wings

Yield: 6 servings

prep time: 30 minutes

cook time: 50 minutes

total time: 1 hour 20 minutes

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

appetizer
Sticky Asian Chicken Wings
30 minutes50 minutes
Ingredients:
  • 2 1/2 pounds chicken wings or drumettes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons baking powder
  • 1/3 cup oyster sauce
  • 1/3 cup ketchup
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chili garlic sauce, or more, to taste
  • 3 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
Directions:
  1. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
  2. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
  3. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
  4. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
  5. Preheat oven to broil. Line a baking sheet with aluminum foil.
  6. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.
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Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Remember that carne asada recipe I posted? The one with the bomb cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin marinade?

Well, I made it again, sliced it up, and turned them into crack burrito bowls.

That’s right. I totally did.

I used farro as my base (but brown rice, white rice, quinoa, or any other grain will work just fine here), and topped it off with a quick homemade pico de gallo, roasted corn kernels (leftover from the grilled corn with cilantro lime butter), and avocado slices.

To finish it off, I drizzled on my favorite cilantro lime dressing – the dressing I make for basically anything and everything.

Now the prep/ingredient list may seem a bit long and a little daunting but don’t worry. The carne asada is a simple marinade that needs about 4 hours in the fridge and you can prep everything else in the meantime.

Oh, and your hard work will pay off when you can meal prep this for the rest of the week!

Carne Asada Burrito Bowls

Yield: 4-6 servings

prep time: 4 hours 30 minutes

cook time: 30 minutes

total time: 5 hours

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

entree
Carne Asada Burrito Bowls
4 hours 30 minutes30 minutes
Ingredients:
For the carne asada
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced sodium soy sauce
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak
For the cilantro lime vinaigrette
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
For the burrito bowls
  • 1 cup farro
  • 1 cup pico de gallo, homemade or store-bought
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges
Directions:
For the carne asada
  1. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
For the cilantro lime vinaigrette
  1. Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
For the burrito bowls
  1. Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
  2. Serve with cilantro lime vinaigrette and lime.
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Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

I couldn’t stop eating these for days.

I guess that isn’t the worst thing in the world, right? With all the greens, carrots, cabbage, bell pepper, cucumber and avocado, I think I’d be okay eating this until my wedding day.

Just please, serve me up a giant bowl of that peanut sauce. I think we’ve talked about this – this peanut sauce would make shoe leather taste like heaven.

But don’t worry – these crisp, crunchy, healthy and fresh veggie rainbow rolls will go down so easily.

And if you really wanted to save on time, you can prep all your vegetables (chopped, diced, cut and stored) ahead of time so you can simply wrap them up before serving.

Now these are best served immediately but they can also be chilled up to a few hours – just be sure to cover them up with lightly damp paper towels to keep from drying out.

Vegetable Spring Rolls with Peanut Sauce

Yield: 8 servings

prep time: 30 minutes

total time: 30 minutes

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

appetizer
Vegetable Spring Rolls with Peanut Sauce
30 minutes
Ingredients:
  • 8 to 10 (10-inch) rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
  • 1/4 cup creamy peanut butter
  • 4 teaspoons reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger
Directions:
  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
  3. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
  4. Serve immediately with peanut sauce.
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Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

This is truly one of my favorite summertime meals.

The ingredient list is super simple and you don’t need to do any kind of babysitting. Nope, the crockpot takes care of all the hard work for you, making it perfect for get-togethers and summer entertaining.

Simply throw everything right into your slow cooker for about 4 hours, adding in the sausage, corn and shrimp at the very end of cooking time to avoid any kind of overcooking. I mean, no one is a fan of overcooked rubbery shrimp, right?

Just be sure to use a large enough slow cooker (either 6 or 7 qt) to make sure everything fits.

When ready to serve, crank out some of those ice cold beers, melted butter, lemon wedges and hot sauce. This will truly be the best thing you serve all summer long.

Slow Cooker Shrimp Boil

Yield: 6 servings

prep time: 20 minutes

cook time: 5 hours

total time: 5 hours 20 minutes

Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

entree
Slow Cooker Shrimp Boil
20 minutes5 hours
Ingredients:
  • 1/4 cup Old Bay seasoning
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon hot sauce, optional
  • 1 1/2 pounds small red potatoes
  • 1 medium sweet onion, cut into wedges
  • 1 head garlic, halved
  • 2 bay leaves
  • 1 (12.8-ounce) package smoked andouille sausage, cut into 1-inch pieces
  • 3 ears corn, each cut crosswise into 3 pieces
  • 2 pounds medium or large shrimp
  • 2 tablespoons chopped fresh parsley leaves
For serving, optional
  • Melted butter
  • Hot sauce
  • Cocktail sauce
  • Lemon wedges
  • Beer
Directions:
  1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
  2. Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
  3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
  4. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
  5. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
  6. Serve immediately, garnished with parsley, if desired.
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The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!

Say howdy to the most impressive breakfast/brunch item of your lives.

I mean, look at how pretty this is! Except no one will guess this took just 15 min of prep time. All made ahead of time, the night before, thrown in the fridge, and freshly baked in the morning.

Really, you can make all of this the night before – when the kids are asleep or when Butters is already put himself to bed by the toilet.

Simply cover, place in the fridge, and just have your diced strawberries and powdered sugar ready for serving.

Once this has finished baking, sprinkle the strawberries, dust with confectioners’ sugar and boom. Brunch is served.

It’s also enough for 8 servings so you can definitely impress all your guests with your mad brunch skills. After all, there is that irresistible ooey-gooey cream cheese strawberry filling that no one can say no to.

Baked Strawberries and Cream French Toast

Yield: 8 servings

prep time: 2 hours 15 minutes

cook time: 1 hour

total time: 3 hours 15 minutes

The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!

breakfast
Baked Strawberries and Cream French Toast
2 hours 15 minutes1 hour
Ingredients:
  • 1 (16-ounce) loaf brioche bread, cubed
  • 1 (8-ounce) package cream cheese, cubed
  • 1 pound strawberries, diced and divided
  • 12 large eggs, beaten
  • 2 cups whole milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 tablespoon confectioners’ sugar
Directions:
  1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
  2. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
  4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
  5. Serve immediately, sprinkled with remaining strawberries and confectioners’ sugar, if desired.
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A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONER and serve. So easy. SO GOOD!

Greetings from Indy!

We were supposed to get on a flight to Philadelphia this weekend – bags were packed and we were ready to roll. But as we waited by the gate, the flight kept getting delayed due to “mechanical issues”. I already have anxiety with flying so I grabbed my bags, my corgi and drove back home. And it was the best decision ever.

So instead, we picked up a box of Firecakes Donuts and drove down to Indianapolis to spend Father’s Day with Ben’s family. You know, in the rainstorms and all the tornado warnings. We took cover in his parents’ basement with a box of La Croix, Bud Light, and White Claw.

We were set.

Now in all this Indy downpour, all I can think about is this one pot French onion soup.

The perfectly caramelized onions in the soothing oniony-beef stock topped with crisp, golden brown baguette slices smothered in all that wonderful combo of Gruyere and Parmesan cheese. How can you not be thinking about this?

And the best part? You make all of this in one single pot. I’m serious. There’s no ladling. No transferring to ramekins. No fuss. No mess.

Nope, you can make everything in an oven-proof Dutch oven/braiser and pop it right in the oven, then serve.

Easy, cozy, comforting, and so so good. Rainstorms or not, this needs to be made. Like now.

One Pot French Onion Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 1 hour 5 minutes

total time: 1 hour 20 minutes

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONER and serve. So easy. SO GOOD!

entree
One Pot French Onion Soup
15 minutes1 hour 5 minutes
Ingredients:
  • 12 (3/4-inch-thick) French baguette slices
  • 1/4 cup unsalted butter
  • 3 pounds sweet onions, sliced
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup freshly grated Parmesan
Directions:
  1. Preheat oven to broil.
  2. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  3. Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  6. Stir in balsamic vinegar; season with salt and pepper, to taste.
  7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  8. Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
  9. Serve immediately.
Notes:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

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Brie, gorgonzola, gouda, cheddar, fresh summer berries and cherries! The ultimate killer cheese board to impress all your guests!

This here is my favorite part about summer.

Nope, not that it’s no longer Chiberia and parka season here. Well, that’s obviously a bonus. If I don’t have to see my stupid parka for another 10 months, I’ll be a happy camper.

No, but really, it’s the abundance of all the summer fruits + cheese + crackers + wine + rose + backyard get togethers!

I kid you not, I’ve been skipping all sorts of lunches/dinners so I can make sufficient room for all the summer cheese boards.

Cheese is a number one priority. Not veggies. Not protein. We can all agree on that, right?

Summer Cheese Board

Yield: 12 servings

prep time: 10 minutes

total time: 10 minutes

Brie, gorgonzola, gouda, cheddar, fresh summer berries and cherries! The ultimate killer cheese board to impress all your guests!

summer
Summer Cheese Board
10 minutes
Ingredients:
  • 8 ounces brie
  • 8 ounces gorgonzola cheese
  • 6 ounces aged gouda
  • 6 ounces white cheddar cheese, thinly sliced
  • 1 (6-ounce) package rosemary artisan crackers
  • 1 (5.3-ounce) package Lesley Stowe Raincoast Crisps, Fig and Olive
  • 1 cup pita bite crackers
  • 1 cup strawberries
  • 1 cup cherries
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup marcona almonds
  • 1 nectarine, sliced
Directions:
  1. Arrange cheeses, artisan crackers, Raincoast Crisps, pita bite crackers, strawberries, cherries, raspberries, blueberries, almonds and nectarine on platter or wooden cheese board.
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