Cheesy Caramelized Onion Dip with Crispy Bacon ❤️‍🔥 It’s cozy, it’s warm, and it’s incredibly delicious. If you’re looking for a side/dip to bring to Friendsgiving or Thanksgiving, make this one. Trust me, it’ll be gone in minutes. Here’s how to make it:
 1 lb thick-cut bacon, cut into small pieces 2 yellow onions, sliced 2 shallots, sliced Pinch of salt Water (for caramelizing) 8 oz cream cheese, softened 1 cup sour cream, room temp 1/2 cup mayo, room temp 4 oz sharp cheddar, shredded 4 oz mozzarella, shredded 2 oz mozzarella, shredded (to top) 1 tsp Worcestershire sauce Freshly cracked pepper, to taste 6 cloves garlic, minced 1-2 tsp fresh thyme 1-2 tsp balsamic vinegar 1 tsp brown sugar Crispy fried onions (for topping) 1. Cook the bacon in a large pot or skillet over medium/high heat until crispy. 2. Remove the bacon and set it aside, leaving 1/4 cup of the bacon grease in the pan. 3. Add the sliced onions and shallots to the pan with a pinch of salt and a splash of water. Cook over medium/high heat. 4. Continue adding splashes of water throughout the cooking process to prevent the onions from burning. Stir frequently until the onions and shallots are caramelized (about 40-50 minutes). 5. While the onions are caramelizing, combine the cream cheese, sour cream, mayo, shredded cheddar, 4oz shredded mozzarella, Worcestershire sauce, salt, freshly cracked pepper, and the crispy bacon (save some bacon for topping). Mix and set aside. 6. In the last 2–3 minutes of caramelizing, add the garlic, fresh thyme, balsamic vinegar, and brown sugar. Stir until well combined. 7. Let the caramelized onions and shallots cool slightly before mixing them into the cheese mixture. 8. Transfer the mixture to a baking dish, top with the remaining mozzarella, and sprinkle with the reserved crispy bacon. 9. Bake at 350°F for 10 minutes, then top with crispy fried onions and finish under the broiler for 2–3 minutes, until golden and bubbly. 10. Serve with your favoritr crackers and enjoy!
 #easyrecipe #sides #side #thanksgivingfood #holidayfood #holidayrecipes #thanksgiving #thanksgivingsides #friendsgiving #oniondip #dips #thanksgivingdinner

#ad Roasted Feta and Red Pepper Soup ❤️‍🔥 I turned the viral baked feta pasta into this delicious soup with @athenosfeta for the holidays!
 Let’s be honest, feta goes with everything—so swap your typical cheese with feta this year and add a tangy twist to your holiday table! #AtehnosPartner #FoodNeedsFeta 
#AthenosFeta
 Here’s how to make it:
 Olive oil 4 large red bell peppers, halved and seeded 6 garlic cloves, unpeeled 8oz block Athenos Feta cheese Athenos crumbed Feta, to top 1 medium yellow onion, diced 2 stalks celery, diced 2 medium carrots, diced 1 tsp dried thyme 1 tsp red pepper flakes, to taste ½ teaspoon smoked paprika ½ cup dry white wine (sav blanc) 4 cups low-sodium vegetable broth 28oz can crushed tomatoes 1 medium yukon potato, peeled and diced Juice from 1 lemon, to taste Salt and freshly ground black pepper, to taste
 Garnish: Athenos crumbled Feta, thyme, lemon zest, black pepper, olive oil 1. Preheat oven to 400°F
 2. Place Athenos Feta chunk, halved bell peppers (cut side down), and garlic on a baking sheet lined with parchment paper. Drizzle everything with a bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the peppers are soft and the skins are blistered.
 3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for 5-7 minutes until softened.
 4. Pour in the white wine and cook for 2-3 minutes.
 5. Add the diced potato, crushed tomatoes, and vegetable broth to the pot. Season with a pinch of salt. Bring to a boil and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
 6. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.
 7. Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and squeeze the roasted garlic cloves out of their skins. Blend until smooth and add to the pot.
 8. Add in the lemon juice and adjust seasonings as needed.
 9. Ladle the soup into bowls and garnish with crumbled feta, fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a grilled cheese and enjoy!
 #soup #souprecipes #soupseason #feta #bakedfeta #redpeppersoup #roastedredpeppersoup #fallrecipes #fallsoup #foodtok #soupszn #easymeals #easyrecipes

Avgolemono Soup 🍋 This delicious Greek chicken and rice soup is made with tempered eggs and lemon juice, creating a rich and silky broth without any cream! I like to keep my soups quick and easy, so I use @Minute Rice Instant White Rice. It’s fluffy, light, and ready in just 5 minutes right in the soup! It’s like chicken noodle soup…but better, in my opinion. #ad #MinuteRicePartner Here’s how to make it: 2 chicken breasts 1 tbsp olive oil 1-2 tbsp butter 1 yellow onion, diced 2 stalks celery, diced 2 stalks carrot, diced 2 tsp Italian seasoning 1 tsp red pepper flakes 6-8 cloves garlic, minced (to taste) 6 cups chicken broth 1 bay leaf Parmesan rind 1 tsp chicken bouillon (optional) Salt and pepper, to taste 1 cup Minute Instant White Rice Juice from 2 lemons 2 eggs Parsley and dill, to taste (about 1/4 cup each) Fresh dill, Parmesan, and olive oil, and black pepper for garnish 1. In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside. 2. Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened. 3. Add in your minced garlic and cook for another minute. 4. Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes. 5. Remove the chicken from the pot and shred it. 6. Stir in the Minute Instant Rice, cover, and simmer for 5 minutes. 7. While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling. 8. Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir. 9. Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning. 10. Top with some high-quality olive oil, black pepper, fresh dill, and Parmesan. Enjoy! #avgolemono #avgolemonosoup #soup #soupseason #fallrecipes #fallsoup #easysoup #souprecipe #chickenandricesoup #lemonsoup #easyrecipes #easymeals #dinner #easydinner #easydinnerideas #onepot #onepotmeals #onepotrecipes

Broccoli Cheddar Soup 🥦🧀 Here’s how to make this copycat Panera recipe: Ingredients 1 lb bacon, chopped (reserve some for topping) 2 tbsp butter 2 tbsp bacon fat 1 medium yellow onion, diced Salt and pepper, to taste 1 tsp smoked paprika Dash of cayenne, optional 6-8 cloves garlic, minced (to taste) 1/4 cup flour 2-3 cups chicken broth (start with 2, add more if needed) 2 heads of broccoli, chopped and rinsed 1 cup shredded carrots 1 tsp chicken bouillon (to taste) 2 cups heavy cream or half & half 2 cups freshly shredded sharp cheddar (plus extra for topping) Dash of nutmeg, optional Instructions 1. In a large Dutch oven, cook your bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon fat in the pot.
 2. Add your butter to the pot. Stir in your onions, salt, pepper, paprika, and cayenne. Cook until the onions start to soften, about 5 minutes.
 3. Add in your garlic, stirring for 30 seconds until fragrant.
 4. Sprinkle in the flour and stir well. Cook for about 2 minutes.
 5. Slowly pour in half of your chicken broth, stirring to combine, then add the rest. If the base seems too thick, add in the third cup of broth.
 6. Add in your broccoli, carrots, and chicken bouillon. Stir and bring the soup to a simmer. Cover, reduce heat, and let it simmer for about 10-15 minutes, or until the veggies are tender.
 7. Turn off the heat and pour in your cream, stirring well.
 8. Add in your cheese, stirring until melted.
 9. Top each bowl with extra cheese and reserved bacon. Enjoy!

#broccolicheddarsoup #soup #souptok #soupseason #soupszn #broccoli #cheddar #souprecipe #fallsoup #fallrecipes #easyrecipes #dinner #easydinner #dinnerideas #onepot #onepotmeals #foodtok #broccolicheddar

Chicken, Mushroom, and Wild Rice Soup ❤️‍🔥 I’ve been making this recipe for years, but it’s never turned out as good as it did this round. SO I’m sharing it! Here’s how to make it: 2 large chicken breasts (or a rotisserie chicken) 2 tbsp olive oil, divided 1 tbsp butter 1 medium onion, diced 2 large carrots, diced 2 celery stalks, diced 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried parsley 1 tsp red pepper, to taste 1/2 tsp turmeric (optional) 8 garlic cloves, minced, to taste 2 tbsp flour 1 cup dry white wine 8 oz portobello mushrooms, sliced (can use cremini or white mushrooms) 1 cup wild rice (I used @lundbergfarms) 1-2 tsp chicken bouillon, optional 6 cups chicken broth 1 bay leaf Parmesan rind (optional) 1 cup sour cream Juice from 1/2 lemon, to taste Salt and freshly ground black pepper, to taste Parmesan cheese, black pepper, and fresh thyme for garnish Instructions: 1. Season the chicken breasts with salt, pepper, thyme, rosemary, parsley, and turmeric. 2. Heat 1 tbsp olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside. 3. In the same pot, add butter and the remaining 1 tbsp olive oil. Add the diced onion, carrots, and celery, with a pinch of salt and the remaining seasonings. Sauté for 5-7 minutes until softened. 4. Add the sliced mushrooms and cook for another 5 minutes until tender and browned. 5. Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring. 6. Pour in the white wine, scraping up any brown bits. Simmer for 2-3 minutes until reduced. 7. Add the chicken broth, wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine. 8. Return the seared chicken to the pot, along with a parmesan rind (if using) and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. 9. Remove the chicken, shred it, and return it to the pot. Simmer for another 5 minutes. 10. Remove the bay leaf and parmesan rind. Turn the heat off and stir in the sour cream until fully combined. Adjust seasoning with salt, pepper, and lemon juice. 11. Garnish with fresh thyme, black pepper, and parmesan cheese. Serve with crusty bread and enjoy! #chickensoup #fallsoup #soup #soupseason #soupszn #souprecipe #easyrecipes #chickenandrice #easydinner #easydinnerideas #dinnerideas #foodtok #fallrecipes #easymeal #onepotmeals #onepot