French Onion Mashed Potatoes

For the Onions

  • 1 tbsp. Olive Oil
  • 2 lbs. Onions, sliced
  • 1 Cup Beef Broth (or water)
  • 1 tsp. Minced Garlic
  • ½ tsp. Thyme, chopped
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Soy Sauce

For the Mashed Potatoes

  • 3 lbs. Russet Potatoes, peeled and cubed
  • 4 tsps. Minced Garlic
  • ¼ Cup Butter, melted
  • ¼ Cup Cream, room temperature
  • 1 Cup Gruyere, shredded

For the Onions

  • Heat the oil in a large pan over medium heat, add the onions and cook, stirring, until the onions are a deep brown, about 30 minutes.
  • Add a splash of broth when brown bits start to form on the bottom of the pan.
  • Add the garlic and thyme and cook until fragrant, about 1 minute.
  • Add the Worcestershire sauce, balsamic vinegar and soy sauce and cook for a minute.

For the Mashed Potatoes

  • Place the potatoes and garlic in a large pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.
  • Drain the potatoes and garlic, mash by hand and mix in the caramelized onions, butter, cream, and gruyere and let the cheese melt.

Source: Closet Cooking


Sautéed Zucchini

1 tbsp. Olive Oil
2 tsps. Minced Garlic
3 Large Zucchini, cut into rounds
½ tsp. Dried Oregano
Salt and Pepper, to taste
Pinch of Crushed Red Pepper Flakes
¼ Cup Parmesan, grated

  • In a large skillet over medium heat, heat oil.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add zucchini and oregano.
  • Cook until zucchini is tender, about 10 minutes.
  • Season with salt, pepper, and a pinch of red pepper flakes
  • Top with Parmesan and serve warm.

Chicken Asparagus Pesto Pasta

12 oz. Penna Pasta

1 Cup Shredded Chicken

Salt and Pepper, to taste

1 lb. Asparagus, trimmed and cut into bite sized pieces

½ Cup Basil Pesto

1 tbsp. Lemon Juice

2 tbsps. Grated Parmesan

2 tbsps. Basil, thinly sliced

  • Start cooking the pasta as directed on the package.
  • Reheat the shredded chicken.
  • Bring 1 inch of water in a pan to a boil, add the asparagus and cook until it just turns a bright green and is tender but still a little crisp, before draining and setting aside.
  • Drain the pasta, reserving some of the cooking water.
  • Toss the cooked pasta, chicken, and asparagus with the pesto and lemon juice, along with enough of the reserved pasta water to make a sauce.
  • Enjoy garnished with parmesan and basil.

Source: Closet Cooking

Caprese Garlic Bread

1 Loaf Ciabatta, halved lengthwise

1 Stick Butter, softened

2 tsps. Minced Garlic

Salt and Pepper

¼ Cup Balsamic Vinegar

1 tbsp. Honey

1.5 Cups Shredded Mozzarella

1 Large Tomatoes, sliced

Olive Oil, for drizzling

Thinly sliced fresh basil, for garnish

  • Preheat oven to 350 and place ciabatta cut-sides up on a large baking sheet.
  • In a medium bowl, stir together butter and garlic and season with salt and pepper.
  • Spread on ciabatta halves and bake until golden, 15-20 minutes.
  • Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes. Let cool.
  • Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5-10 minutes more.
  • Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.

Source: Delish

Fondant Potatoes

4 Large Russet Potatoes
1 tbsp. Oil
3 tbsps. Butter
4 tsps. Minced Garlic
½ tsp. Rosemary, chopped
½ tsp. Thyme, chopped
Salt and Pepper, to taste
1 Cup Vegetable Broth, warm

  • Heat the oil in a large pan over medium-low heat, add the potatoes and cook until golden brown, about 8-10 minutes, flip and cook the other side.
  • Add the butter and let it melt before adding the garlic, rosemary, and thyme.
  • Season with salt and pepper to taste before carefully adding the broth.
  • Cover and simmer gently until tender, about 20 minutes.

Source: Closet Cooking

Pepperoni Pizza Queso

2 tbsps. Vegetable Oil

1 Yellow Onion, diced

1 Red Bell Pepper, diced

1 Yellow Bell Pepper, diced

1 Green Bell Pepper, diced

10 oz. Rotel

4.5 oz. Chopped Green Chiles

8 oz. Processed Cheese, cubed

4 oz. Cheddar Cheese, shredded

4 oz. Mozzarella Cheese, shredded

4 oz. Fontina, shredded

2 oz. Parmesan Cheese, grated

Whole Milk, as needed

1 tsp. Fresh Oregano, torn

1 Small Jalapeno, diced

1 Cup Sliced Pepperoni, chopped

2 Roma Tomatoes, small dice

2 tbsps. Fresh Basil Leaves, torn

Nacho Cheese Doritos, for serving

  • Heat the oil in a saucepan over medium heat.
  • Add the onion and peppers and cook, stirring, until softened, about 5 minutes.
  • Add the Rotel and bring to a simmer.
  • Reduce the heat and stir in the processed cheese until smooth.
  • Remove the pan from the heat and stir in the cheddar, mozzarella, fontina, and parmesan until melted.
  • If it is too thick, add room temperature milk to thin it out; add it slowly, stirring in between additions to make sure you achieve the desired consistency.
  • Stir in the oregano, jalapeno, ¾ cup of the pepperoni and half of the tomatoes.
  • Transfer to queso to a serving dish.
  • Garnish with the remaining, pepperoni and tomatoes as well as the basil leaves.
  • Serve with doritos.

Source: Pioneer Woman

Greek Lamb Burgers

1 lb. Ground Lamb
2 tsps. Minced Garlic
1 tsp. Oregano
1 tbsp. Dill, chopped
1 tbsp. Mint, chopped
1 tsp. Lemon Zest
Salt and Pepper, to taste
4 Buns or Pitas
4 Leaves Lettuce
1 Large Tomato (sliced)
¼ Cup Tzatziki
¼ Cup Feta (crumbled)

  • Mix the lamb, garlic, oregano, dill, mint, lemon zest, salt and pepper in a bowl.
  • Form patties with the mixture.
  • Grill, broil, or pan fry the patties.
  • Assemble the burgers.


1/2 Cup Plain Greek Yogurt
1/2 Cup Cucumber, peeled, seeded, grated, and squeezed to drain
1 tsp. Minced Garlic
1 tbsp. Fresh Dill, chopped
2 tbsps. Lemon Juice
Salt and Pepper, to taste

  • Mix everything and let chill in the fridge for an hour.

Source: Closet Cooking

Fiesta Fondue

8 oz. Cheddar Cheese, freshly shredded

2 oz. Emmenthaler Cheese, freshly shredded

4 oz. Beer, any lager will do

3 oz. Salsa

2 tbsps. Flour or Cornstarch

1 Jalapeno, finely diced


3 oz. Italian Bread, cubed

2 Apples, cubed

3 oz. Tortilla Chips

  • Prepare a double boiler.
  • Once water is boiling and top pot is hot, place beer inside.
  • Mix in salsa.
  • In a bowl, toss the cheese with flour so that the cheese is coated.
  • Add cheese slowly until you get the consistency that you desire.
  • Mix in ¼ of a teaspoon of jalapenos to taste.

Scalloped Potatoes

4 Cups Thinly Sliced Russet Potatoes (about 2 lbs)

3 tbsps. Butter

3 tbsps. Flour

1.5 Cups Milk

1 tsp. Salt

¼ tsp. Cayenne Pepper

1.5 Cups Grated Sharp Cheddar Cheese, divided

  • Preheat oven to 350.
  • Grease a 9×9 baking dish.
  • In a small sauce pan, melt butter and stir in flour.
  • Whisk in the milk very slowly and season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in 1 cup of the cheddar cheese.
  • Place a half of the sliced potatoes in the baking dish.
  • Pour half of the cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining ½ cup of cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for a bout 1 hour at 350 or longer until the potatoes are fork tender.