Category Archives: Baking

It’s the Holidays, So Stuff Yourself!!

Since finals have been over, I’ve been in this crazy cooking mood: I’ve tried all these recipes, so I’ll let you know how they turned out.

Garlic Dill Carrots: This one I just threw together one night when I wanted to eat some boring carrots I didn’t want to eat raw, but this is easily one of my new favorite recipes; a perfect go-to for any meat (seafood, chicken or beef).


1 lb carrots (or if you’re me, whatever you have in the fridge)

2 cloves of garlic, crushed, chopped

about 2 Tablespoons olive oil

dash of salt and pepper

1/4 teaspoon thyme


Just saute the carrots in the oil on medium heat for about 5-10 minutes (depending how you like your carrots to be done). Add the thyme, and salt and pepper to taste. Turn down the heat and stir for 2 more minutes, and serve. 🙂


Delicious Lemon Chicken: This one I can’t take credit for, but it’s awesome. Really quite easy (I expected it to be harder), and it goes well with salad or pasta or rice!


Gruyere and Carmelized Onion Grilled Cheese: This is by FAR one of my favorite recipes ever. I think someone gave me the idea, but I honestly don’t remember who… Anyhow, it’s simple, the only issue is the onions take a while to carmelize but it’s worth it!


1 block of Gruyere cheese, sliced thinly

1 medium onion

good bread for sandwiches


a pinch of salt

3 Tablespoons oil (olive or vegetable oil, I prefer olive oil)


Carmelizing the onion: Slice the top and bottom of the onion off, peel the outer layer, then cut the whole onion in half. Place it flat side down on a counter and slice into half rings (essentially through the onion). Thinner is better, since they cook faster and will fit more nicely into the sandwich. Now put the oil into a skillet, add the onion, and heat on medium heat, and stir so all the onions are coated evenly. Add a pinch of salt to draw out the moisture from the onions, you won’t be able to taste it when they’re all cooked. Continue cooking until they start to turn darker slowly and start to stick to the bottom of the pan – this is good, keep going. Eventually they’ll  all be like that. At this point add a bit of water to de-stick the onions from the bottom of the pan (the water will evaporate so no worries about that). Set aside pan of onions (away from heat!).

Sandwich time 🙂

This is the easy part – I do recommend a good bread with a nice thick crust and good flavor, but that’s all personal opinion too – butter your bread as normal for a grilled cheese, lay one slice in a hot pan, add some slices of Gruyere, then a layer of carmelized onions, one more layer of Gruyere, and a second buttered slice of bread. Now, make that grilled cheese (you better know how to make one -__-). My last piece of advice before I shut up is to keep your grilled cheese burner on medium to low; the sandwich is thicker and essentially all you need to do is melt the cheese layers and warm/brown your bread since the onions are already cooked.

It’s fabulous, and I do not use that word lightly! Happy holidays!


(Yes, I am rebelling, I don’t need Christmas food, I need comfort food. I live in Michigan and our winter so far is like a British winter. It’s so gloomy.)


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