French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Philly Steak Stuffed Portobello Mushrooms

Philly Steak Stuffed Portobello Mushrooms

It doesn’t get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Ingredients:

• 6 ounces thin sliced sirloin steaks
• 1/8 teaspoon kosher salt
• black pepper to taste
• cooking spray
• 3/4 cup diced onion
• 3/4 cup diced green pepper
• 1/4 cup light sour cream
• 2 tablespoons light mayonnaise
• 2 oz light cream cheese, softened
• 3 oz shredded mild provolone cheese (or cheese of your choice)
• 4 medium portobello mushrooms, with no cracks

Directions

Preheat the oven to 400F. Spray a baking sheet with oil.

1. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
2. Season steak with salt and pepper on both sides.
3. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
4. Transfer to a cutting board and slice thin, set aside.
5. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
6. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
7. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
8. Yield: 4 servings,  Serving Size: 1 mushroom cap
9. 
   

• Amount Per Serving:
• Freestyle Points: 7
• Points +: 7
• Calories: 256 calories
• Total Fat: 16g
• Saturated Fat: 8.5g
• Cholesterol: 26.5mg
• Sodium: 383.5mg
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3.5g
• Protein: 19g

Read more at https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/#TBxV2rRYxJrSi73t.99

Italian Sausage Breakfast Bread Pudding

Italian Sausage Breakfast Bread Pudding 

With Provolone Cheese, Fresh Tomatoes And Basil

Serves 8 to 10.
Ingredients:

1 lb. Italian pork sausage
10 cups cubed day old or toasted French or Italian bread (1 lb.)
2 cups grated Provolone cheese
6 T. chopped fresh basil, divided use
10 eggs slightly beaten
4 cups half and half or whole milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Fresh ground pepper to taste
3/4 cup diced seeded plum tomatoes
1/3 cup freshly grated Parmesan cheese
Directions:
Heat a nonstick skillet over medium heat. Break up the sausage into chunks and cook, stirring and breaking into small pieces, for 8 minutes or until sausage is well browned and cooked through. Remove to a strainer to drain off excess fat.

Place bread cubes in a well-buttered 9 x 13 inch baking pan. Sprinkle with cheese and 4 T. fresh basil. Whisk the eggs, milk, dry mustard, onion powder and pepper in a medium bowl. Pour evenly over the bread and cheese. Sprinkle sausage over the top. Let rest for 15 minutes before baking. (Casserole may be covered and refrigerated overnight at this point.)

Preheat oven to 325 degrees. Bake uncovered for 45 minutes. Sprinkle with tomatoes and then Parmesan cheese and continue baking for 15 minutes or until casserole is set. Immediately sprinkle with remaining 2 T. basil. Let rest 10 minutes before serving.