Actually Tasty Onion Dip

I have made several onion dips in the past (I won't eat potato chips without it!) and this is the first homemade version that I actually really liked. I hope you like it, too!

What You'll Need: 

2 tsp olive oil or 1 tbsp butter
1 medium to large onion, diced
1/4 tsp kosher salt
1 1/2 cups sour cream
3/4 cup mayo
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste

How to Make It: 

Heat the oil or butter in a medium pan over medium heat. Add the onions and the salt, and let the onions caramelize, stirring occasionally (it took about 25 minutes on my stove.) The onions should be golden brown and they should be reduced in size- but not burned to a crisp! Remove the onions from the heat and let them cool a little. Meanwhile, in a bowl, combine the sour cream, mayo, garlic powder, and salt and pepper. Add the onions and stir well to combine. Cover the dip and refrigerate at least an hour to let the flavors mingle. Stir the dip again before serving.

Cheesy Pecan Chicken Casserole

I made this for dinner tonight with roasted carrots and cannellini beans. It was pretty yummy!

What You'll Need: 

1 cup all purpose flour
2 cups finely shredded cheddar cheese, divided
3/4 cup finely chopped pecans
1/2 tsp salt
1/4 tsp paprika
1/3 cup vegetable oil
4 eggs
1 cup sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 onion, finely diced*
1/4 cup mayo
1/8 tsp hot pepper sauce, or more to taste
1 tbsp dijon or spicy brown mustard

How to Make It:

Preheat the oven to 350. In a bowl, combine the flour, 1 cup of the cheese, the pecans, salt, paprika, and vegetable oil. Set aside about 2 cups of the crumb mixture for the topping. Press the remaining crumb mixture on the bottom of a greased 13x9 baking dish. The crust will be crumbly- don't worry about it! Bake the crust for 10 minutes or until lightly browned. Meanwhile, in a large bowl, lightly beat the eggs. Add the remaining ingredients and stir well to combine. Pour the mixture over the baked crust, and sprinkle it with the remaining cheesy pecan crumbs. Bake the casserole for 25-30 minutes or until a knife inserted near the center comes out clean. Let the casserole stand for 5-10 minutes before serving. This will make 8 very generous servings!

*I don't even bother dicing onion anymore, unless I can throw it in my food processor with something else. Invest in a decent box grater (cheese is better when you grate it yourself, anyway) and just grate the onion. You don't have to touch it as much and it takes a lot less time!