Are any of you fans of Guy Fieri from the food network?? We really aren’t. The guy only enjoys eating things that are loaded with fat and calories and none of it’s good for you. We came across his recipe for this French Onion Dip when Maria was having a Halloween party at her house. We decided to give it a try because it got such great reviews.

We like onion dip in general, this however – WOW – it really is amazing. We highly reccomend this recipe if you need more dips to try out. We’ve made this a few times and it’s always a huge hit. The last party we had, our sister requested this dip but unfortunately, we were all booked up with baking!

We will continue to make this recipe for parties to come!

Here is the recipe. We’ve adapted the cooking times from the original.

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon butter
• 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
• 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
• 2 cups sour cream
• 1 cup mayonnaise
• 1 teaspoon celery salt
• 1 teaspoon Worcestershire
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt

Directions

In a large saute pan over medium high heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 30 minutes. Add shallots and saute for 10 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook’s Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

* The longer you let the dip sit in the fridge, the better it tastes!

We love discovering great dishes at restaurants. Especially, when we know we can recreate it ourselves at home. Doing so, results in us eating out less. Now, we almost never eat out during the week.

This past weekend we ate at a seafood restaurant nearby. We go there often, always ordering the same appetizer. This time, we felt the need to break out of our safety zone and try something new. We were happy we did because it was AMAZING!!! There’s nothing worse then trying something new and totally regretting it! Now, we regret not trying it sooner.

Ok, so let’s get to the point! Drumroll pleaseeee….

How delicious does that look?!

Lately, we’ve been on a sun-dried tomato fiend. If you haven’t tried them, we insist  you do ASAP. There is something about their chewy texture and sweetness that will leave you craving for more.

Here’s the recipe:

Ingredients

1/2 cup fresh tomatoes, chopped

6 garlic cloves, crushed

1 lemon, juiced

3 Tbs. sugar

1 pinches of kosher salt

1 tsp black pepper

1/4 cup water

1 lb. shrimp, peeled and deveined

1/2 cup  sun-dried tomatoes, thinly sliced

10 kalamata olives

2 Tbs. unsalted butter, divided

1/4 cup heavy cream

3/4 cup feta cheese, crumbled

parsley for garnish

Directions

In a medium saucepan, combine the first 6 ingredients over medium heat. Reduce the sauce by half. (About 10 minutes). In the meantime, heat 1 Tbs. of butter in a separate saucepan. Saute shrimp until tender, turning once. Add the heavy cream and the sun-dried tomatoes to the sauce mixture and reduce for 2 minutes. Add the water and let reduce for another 2 minutes. Stir in the remaining 1 Tbs. of butter and Kalamata olives.

Turn off heat. Add shrimp to the sauce and stir until evenly coated. Pour onto a platter. Top with feta cheese and parsley.

ENJOY!