Foodie Friday-Caramelized Onion Dip (Superbowl Food)

For those of you that LOVED Mmmm Monday, we welcome you to “Foodie Friday”! Every Friday we will feature a recipe from the wonderful Catherine Skipper of The Culinary Cafe!

Foodie Friday-Caramelized Onion Dip (Superbowl Food)

2 yellow onions

4 tbs. unsalted butter

1/4 cup vegetable oil

1/4-1/2 tsp. cayenne pepper (depends on how spicy you like it)

Salt & Pepper

4 oz. cream cheese

1/2 cup sour cream

1/2 cup mayo

First, slice the onions, then cut then in half-rounds. Heat the butter and oil in a large saute pan over med heat. Add in the onions, cayenne, salt, and pepper. Saute for about 10 minutes. Reduce the heat to med-low and continue cooking for about another 20-30 minutes until the onions are browned and sweet. They will shrink down quite a bit, so don’t freak out!

Back to business. Once the onions have cooked allow them to cool for a few minutes. Next add all of the other ingredients and the cooled onions to a food processor. Pulse until smooth and well combined. You can serve immediately or chill in fridge until guests arrive. Serve with bagel chips, crostini, or what ever brings a twinkle to your eye. Honestly, this stuff is so good you could smear it all over cardboard and serve it at your sister’s bridal shower!

Stuffed Mushrooms Recipe – From the Culinary Cafe

I couldn’t wait until Monday to post these bad boys. Planning something for the weekend? These would be a perfect as your appetizer when entertaining!

These little beauties are DELISH!! Once you have one, you won’t be able to hold yourself back from eating the whole batch! I swear, they’ll make your skirt fly up!! Even if you don’t like mushrooms, I promise you will after trying one of these.

Here’s what you need:

2 cartons large mushrooms, cleaned and stems removed

1 handful flat leaf parsley, chopped

3 cloves garlic, minced

1/4 cup grated parmesan cheese

1/4 cup seasoned bread crumbs

3 tbs. melted butter

Salt & Pepper

Combine parsley, garlic, bread crumbs, and parmesan in a bowl. Add in the melted butter and mix well (I usually use a fork to do this part, it helps distribute the butter all through the dry ingredients.) Turn the mushroom so it is resting on it’s cap, and the de-stemmed part is facing up. Take a spoonful of the mixture and fill the cap. Place stuffed mushrooms on sprayed baking sheet. Put in a 375 degree oven for about 20 minutes, go fold a load of laundry or play Wii with the kids…it won’t be that long now!!

And there you have it. An impressive yet easy stuffed mushroom. I sometimes make these alongside of a pasta dish, because let’s face it, you can only stand so much salad! I’m not knockin salads, cuz I love em…but I like to have some variety.

These would be insanely good with some crab meat mixed in, or breakfast sausage. But if you don’t have lump crab meat lyin around…they are super in vegetarian mode!!

Looking for more great recipes like this? Check out The Culinary Cafe today!

Mmmm Monday – Italian Chicken Pitas

What a brilliant dish! Super quick and easy!! From our favorite chef, Catherine Skipper, from the Culinary Cafe!


2 tbs. balsamic vinegar

1 ½ tbs. sun dried tomato oil

1 tbs. chopped, drained sun dried tomatoes packed in oil


1 tsp. garlic

1 rotisserie chicken, pulled off bone and shredded

1 cup chopped tomato (about 1 medium)

½ cup parmesan cheese

¼ cup fresh chopped basil

6 pitas, cut in half

3 cups baby mixed greens

Combine first 5 ingredients in large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with some mixed greens. Divide chicken mixture among pitas. Serve with chilled grapes and strawberries.

Mmmm Monday – Chicken Delicious

Happy Monday!! From our favorite chef, Catherine Skipper of the THE CULINARY CAFE

This is a dish I first cooked in college. In college, home cooked meals are hard to come by, so any easy ones my room mates and I came across were an instant classic. This one is actually really good…try it and you’ll see!

Season bone-in chicken breasts with the juice of 1 lemon, salt, pepper, and paprika. In your crock pot, whisk together 1 can cream of mushroom soup, 1 can cream of celery soup (cream of asparagus is good too), 1/2 cup grated Parmesan cheese, and 1/2 cup apple juice. Add in your seasoned chicken.

Put a lid on it! Literally, and cook on low for 6 hours or on high 4 hours. You can stir it occasionally, if you really want to. Just wait, after a couple hours you house will smell heavenly! I serve mine on top of rice. I saute 1.5 cups of rice in 2 tbs. butter until golden. Then sprinkle in some dried onion. Add 3 cups water to rice, reduce heat to low, cover, and cook about 18 minutes. Don’t peek…leave that lid on!

To serve, spoon rice onto plate and top with a piece of chicken. Ladle gravy from crock pot over chicken and rice. We sop up the extra gravy with hot baked rolls in this house…my mom hates it when we sop!! We lift up a pinky, does that help?!?!


3-4 bone in chicken breasts

juice of 1 lemon

Salt & pepper

1 tsp. paprika

1/2 cup apple juice

1/2 cup grated Parmesan cheese

1 can cream of mushroom soup

1 can cream of celery soup

Season chicken with salt, pepper, paprika, and lemon juice. In a crock pot, whisk together the soups, Parmesan cheese, and apple juice. Add seasoned chicken to crock pot. Cover and cook on low 6 hours or on high for 4 hours. Serve over cooked rice.





Mmmm Monday – Roasted Marinara Sauce

Since my internet was down yesterday, we’ve  moved Mmmm Monday to today for this week. Enjoy!!

Another GREAT recipe from the Culinary Cafe




I adore pasta…and all the possibilities that it entails. You can mix any sauce with any pasta and it tastes fantastic…well usually! Certain pasta shapes are designed for certain sauce, in many cases. Like twisty, cavatappi and rotini have their ridges which hold chunky sauces and cheese well. And then tiny pastas like orzo are great in soups and salads, because they don’t necessarily need to be catching a sauce.

This Roasted Marinara Sauce is a staple in my fridge. I make it often and use it for all sorts of dishes. It’s yummy on spaghetti or even better for sopping a big slice of garlic bread in. I’ve also used it as a pizza sauce…it’s DELICIOUS, but don’t take my word for it. Try it your self!!

The ingredients:

2 cartons of cherry or grape tomatoes

2 shallots, sliced

4-5 heads or garlic, I like lots of garlic…but what ever suits your fancy

fresh basil, cut chiffonade style (Like thin ribbons)

1-2 tbs. balsamic vinegar

Salt & pepper

olive oil

First do all your chopping. Just slice the shallot, and the garlic, nothing needs to be finely minced or anything.

Then add all the tomatoes, shallot, and garlic to a rimmed baking sheet. Generously coat with olive oil. Season it all with salt and pepper. Toss it around to make sure everything is oiled up!! Now pop the baking sheet into a 400 degree oven. Roast for about 20-25 minutes. You’re house will smell incredible. I mean roasting shallots and garlic, what’s not to love!!

Scrape everything into a mixing bowl. Even get the olive oil in there, it has tons of flavor!! I like this sauce kinda chunky, so I use a potato masher to “sauce” it up. But you could put it all in the food processor if you want it smoother, just be careful…it’s hot!!

Now add in your balsamic vinegar, just gives it a tiny bit of a tang.

And last but certainly not least…the fresh basil. Oh Lawsy Mercy…fresh basil is one of my food weaknesses. I can’t pass by the big beautiful bunches of it at the grocery without buying a little. It’s good stuff…salads. sammies, on your eggs…but I’m losing focus here. Back to the marinara!