Homemade French Onion Dip

As I have noted in the past, my daughter loves, just loves Grandma’s dip. I think she actually gets excited when we go to Grandma’s house because she knows that the majority of the time Grandma is going to the ‘the dip’ and chips out for snacking. The dip is the French onion dip you buy at the store, and one, for whatever reason, that I never buy. Most likely because no one else would eat it. So not too long ago I decided it was time for me to make a batch of my take on a French onion dip, and one that steers away from the classic minced onion recipe. I don’t even recall when I last used minced onion anyway.

This French onion dip uses my onion jam recipe which elevates it to a whole other level.

French Onion Dip Recipe
French Onion Dip Recipe

Let’s get started.

Ingredients:

  • 2 tbsp unsalted butter
  • 1 very large onion, thinly sliced
  • generous pinch of salt
  • 2 cloves of garlic, grated on a rasp or microplane
  • 1 lime, zested
  • 1/2 tbsp fish sauce
  • 1/2 lime, juiced
  • 1/4 tsp cracked black pepper
  • 8 oz container of sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • Potato Chips

Start as you normally would when caramelizing onions. Heat a large skillet on medium-low heat, add the butter, and add in your onions. Shower the onions with a generous pinch of salt, then let the games begin.  The goal is to cook these nice and slow, until they are a nice golden color.

This process can take about 40 minutes, or longer, but be patient and stir throughout the process.

Once you achieve a golden color, then it is time to add in your garlic and allowing that to cook a minute or two, stirring the garlic into the onions.

After a minute or two, add in the cracked black pepper, fish sauce, lime zest, and lime juice. Give the mixture a good stir, raise the heat just a bit, and cook another minute or two.

Remove the onions from the heat, place them in a bowl, and let them come to room temperature.

French Onion Dip Recipe
French Onion Dip Recipe

Once your onions have cooled, take about a cup of them and add them to a small mixing bowl. Add in the garlic powder, salt, and sour cream. Give this a good mix, and get ready to serve them up.

Place the dip into a serving bowl, alongside your favorite potato chips and dig in.

Not I’m not sure if my daughter will start calling this ‘Dad’s Dip’, but what I do know is that she spooned out two small bowls of it and went to town. I think I won on that front.

If you are looking not only for a great onion jam recipe, but one that can be folded into some basic ingredients and made into a great dip, then give this one a shot. Hope you enjoy!

Homemade French Onion Dip
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 tbsp unsalted butter
  • 1 very large onion, thinly sliced
  • generous pinch of salt
  • 2 cloves of garlic, grated on a rasp or microplane
  • 1 lime, zested
  • ½ tbsp fish sauce
  • ½ lime, juiced
  • ¼ tsp cracked black pepper
  • 8 oz container of sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • Potato Chips
Instructions
  1. Start as you normally would when caramelizing onions. Heat a large skillet on medium-low heat, add the butter, and add in your onions. Shower the onions with a generous pinch of salt, then let the games begin. The goal is to cook these nice and slow, until they are a nice golden color.
  2. This process can take about 40 minutes, or longer, but be patient and stir throughout the process.
  3. Once you achieve a golden color, then it is time to add in your garlic and allowing that to cook a minute or two, stirring the garlic into the onions.
  4. After a minute or two, add in the cracked black pepper, fish sauce, lime zest, and lime juice. Give the mixture a good stir, raise the heat just a bit, and cook another minute or two.
  5. Remove the onions from the heat, place them in a bowl, and let them come to room temperature.
  6. Once your onions have cooled, take about a cup of them and add them to a small mixing bowl. Add in the garlic powder, salt, and sour cream. Give this a good mix, and get ready to serve them up.
  7. Place the dip into a serving bowl, alongside your favorite potato chips and dig in.

 

Dump Cake

I know, I know… another dessert recipe. I guess I am on a roll. The chocolate ice cream was such a hit that I decided to show my daughter another no fuss and way too easy to make dessert. This time it is dump cake. If you have never had a dump cake, well, it is basically you dump some ingredients into a baking dish and that’s about it. The great thing is that you can essentially make it however you want, so I went with a pretty straight forward one using a can of apple pie ingredients and some yellow cake mix. Yep, that’s about it, but the end results are nothing but deliciousness.

Apple and Peach Dump Cake Recipe
Apple and Peach Dump Cake Recipe

Let’s get started.

Ingredients:

  • 1 stick of unsalted butter, divided
  • 1 box of yellow cake mix
  • 15 oz can of your favorite fruit (I used fried apples with cinnamon)
  • 1 peach, skin removed, sliced

Yep, that’s it.

Start by getting a casserole dish out, and take about 1 tablespoon of the butter and rub it in the interior of the dish.

Pour out the can of your favorite fruit, juices and all, and layer in the peaches. Pour in the cake mix, then add the dollops of butter.

Dump Cake Ingredients
Dump Cake Ingredients

Preheat your oven to 350 degrees.

Once heated, add the dump cake and bake for about 45 minutes. Let cool, and dig in. Simply spoon into a bowl and serve with some vanilla ice cream. Yum. That’s about all we could say. A simple and easy dessert and one that is perfect this time of year with all of the great fruit. Hope you enjoy!

No Churn Chocolate Ice Cream

My daughter is really into baking lately, and baking desserts for that matter. As you are probably aware, I am not a desserts type of guy so I am pretty hands off when it comes to that expertise. However, I do encourage her to keep on trucking and coming up with new ideas when making cupcakes. With all of that being said, I do like making ice cream, and I wanted her to see how I make a no churn ice cream. She was already suspicious and asking questions when she saw a few ingredients laying on the counter top. This ice cream is not only way too easy to make, but it may be the best batch of ice cream I have made to date.  Seriously. It reminded me of really good custard with a certain kick which I will get to in a bit.

No Churn Chocolate Ice Cream Recipe
No Churn Chocolate Ice Cream Recipe

Let’s get started.

Ingredients:

  • 1 pint of heavy cream
  • 1 stick of cinnamon
  • 3 cardamon pods
  • 3 whole star anise
  • generous pinch of salt
  • 1/4 cup of coffee beans
  • 14 oz can of chocolate condensed milk
  • 1/2 tbsp vanilla extract
  • 2 tbsp cocoa powder
  • parchment paper
  • bread pan

Start by adding the heavy cream, cinnamon, cardamon, star anise, coffee beans, and salt to a saucepan.

Bring this mixture to a simmer, and once you hit the simmer, turn it off the heat, and cover for about 45 minutes to let those aromatics steep.

After 45 minutes, strain the mixture and reserve the cream and discard the solids. Add the cream to a bowl, and place in the freezer for about 30 minutes, getting it very cold but not frozen.

 

No Churn Chocolate Ice Cream Recipe Ingredients
No Churn Chocolate Ice Cream Recipe Ingredients

Next, get your mixer out and pour in the condensed milk and cocoa powder. Mix on medium speed until the cocoa powder is nice and incorporated.

Remove the cream from the freezer and pour into the condensed milk, mixing on medium speed for roughly 5 minutes.

Pour the mixture into a parchment paper lined bread pan, and place into the freezer for 5 hours or until you have a solid ice cream. When you are ready to serve, scoop out and dig in.

This ice cream is not only super smooth, but it was the best infusion, and one that has you trying to guess what those flavors are. Were my kids and wife impressed? You betcha. If you are looking for a great, and easy dessert, and one that is perfect on a hot day, this is it. Hope you enjoy!

Ham and Peas Mac and Cheese

Mac and cheese has got to be a top ten comfort food. I’ve made all sorts of different kinds of mac and cheese in my lifetime, and granted that it is summer time here in Wisconsin that did not stop me from making another delicious batch of mac and cheese. This time it was ham and peas mac and cheese. Ham and peas are a perfect match, and as I was digging through my freezer to purge things that I have stored for the past couple of months, I decided it was the ham that was going to get purged. This ham and peas mac and cheese is not only a great pairing, but it ended up being one great one pot meal.

Ham and Peas Mac and Cheese Recipe
Ham and Peas Mac and Cheese Recipe

Let’s get started.

Ingredients:

  • 2 tbsp canola oil
  • 3 cups of cooked ham, chopped
  • 1 cup of onion, diced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp paprika powder
  • 2 cloves of garlic, minced
  • 4 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 4 cups of milk
  • 1 tbsp Tabasco, optional
  • 3 cups of shredded cheddar cheese
  • 3 slices of American cheese, optional
  • 1 cup of frozen peas
  • 1 lb penne pasta, cooked until al dente

Start by adding the canola oil to a large pot, and cook on medium heat for a minute or so. Toss in the onion, garlic, salt, pepper, paprika, Tabasco, and cooked ham. Cook until the ham gets a bit crisp, and the onions cook through, about 7 minutes.

During that time, cook your pasta.

In a sauce pot, add the butter, and let it get melted on medium heat. Once melted, add the flour, and using a whisk or wooden spoon, cook the flour for a few minutes. Once the flour is a bit golden in color, this is when you want to add in your milk, continuing to stir, mixing in the roux and thickening it. Once the sauce thickens, add in the cheeses and let that melt, making the cheese sauce.

ham-peas-mac-cheese-ingredients

Drain the pasta, and add it to your ham mixture. Add in the cheese sauce, along with the frozen peas, and give it a great stir. Once everything is nicely incorporated, cover, and place into a preheated 350 degree oven for 30 minutes.

Remove and serve. The end result is nothing but pure comfort, and yes I did crumble goldfish on mine. That’s the type of mood I was in that day, and boy were they ever delicious.  Hope you enjoy!