Delicious, healthy and economical recipes.

Tag Archives: onion

dill dip

I got up from my computer to grab some dip and crackers only to find that my dip had expired. Frustrated, I opened the fridge to see what I could whip up, and came up with this dip! It is great with crackers or veggies.

Ingredients:

  • 1/2 cup onion, grated or pureed
  • 1 small lemon
  • 1 garlic clove, pressed
  • 2 tbs crumbled parmesan cheese
  • 1 tbs finely chopped chives (or use dill to make this a dill dip)
  • 1/2 cup thick blue cheese, caesar or ranch salad dressing

Directions:

  1. Use a grater to grate zest from the lemon into a bowl. Once you’ve gotten about as much zest as you can, cut the lemon in half and squeeze the juice into the bowl.
  2. Grate onion into the bowl and use a garlic press to add the garlic. Add the rest of the ingredients and stir well.

NOTE: If the dip is too flavorful, add more dressing until it has calmed down to your liking.

Enjoy!

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Recipe Chicken Noodle Soup

I love making chicken noodle soup. It is so easy, delicious, and hearty. Please note that while I give amounts for ingredients to add, you can add more or less of any ingredient you like, depending on your taste buds, what you have around the house, vegetable aversions, or any other preferences you may have. When it comes to my list of suggested veggies and herbs you can leave one out, add one in, choose to use only three, or use all of them. The great thing about chicken noodle soup is you can throw in whatever you like, and leave out whatever you don’t.

I greatly suggest you use fresh ingredients if you can, but if you want to use frozen veggies/chicken (I used a few) that works too. I am lucky enough to have a small herb garden on my deck, so I was able to use fresh herbs and they made a huge difference in the flavor of my soup! The fresher your ingredients the better, but even if you use all frozen ingredients and only dried herbs, this soup is still very delicious.

Ingredients Chicken Noodle SoupMain ingredients:

  • 6 cups chicken broth or 6 teaspoons chicken bouillon (to make 6 cups broth)
  • 1 large chicken breast, frozen or thawed
  • 2 cups rotini noodles, or other type if preferred (I used whole wheat, but any kind works)

Suggested vegetables:

  • 1/2 cup peas
  • 1/2 cup corn
  • 1/2 cup green beans
  • 1 large carrot
  • 1 tomato
  • half a medium-size onion
  • 1 stick of celery
  • 1/2 cup broccoli florets

Suggested herbs/spices (~teaspoon each):

  • rosemary
  • chives
  • parsley
  • ginger
  • pepper
  • cilantro
  • oregano
  • worcestershire sauce

NOTE: While adding all your ingredients don’t be in a hurry. The idea is that by the time you are done adding everything, the soup should be done. The best part about cooking all the ingredients this way is you don’t lose any of the nutrients!

Directions:

  1. Put 6 cups of chicken broth in a pot and turn the burner to high. (When it begins to boil turn the burner down until the soup is simmering.)
  2. Cut any fat off the chicken breast and add whole to the broth (which isn’t boiling quite yet).
  3. Add about 2 cups of uncooked noodles.
  4. Take the veggies that will take the longest to cook through (ie, carrots and onions) and cut before adding to the soup.
  5. Chop/measure your herbs and add to the soup (The idea is you want to add the herbs as soon as possible so that everything absorbs their flavor, while still giving all ingredients enough time to cook through).
  6. Now cut up the rest of your veggies and add.
  7. Pull out the chicken breast and put on the cutting board. Using two forks, pull it apart making small pieces of pull-apart chicken. If you started with a frozen chicken breast it shouldn’t be frozen anymore, but don’t worry if it is still a little raw in the middle. Put all the pieces of pulled-apart chicken back into the soup. If your chicken was still a little raw in the middle, give it about 3-5 minutes of simmering and your soup should be done.
  8. Before deeming your soup done, (1) stir while checking to make sure all the chicken is cooked, (2) taste a noodle to make sure it is done, (3) taste a carrot to make sure it is cooked through, (4) taste test the broth to make sure it is flavorful enough (if not add your favorite herbs/spices accordingly). If any of these aren’t done then keep simmering until they are.

NOTE: If you find that you don’t have your desired broth to veggies/noodles ratio, then add another cup of broth.

Enjoy!

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I love mushrooms, and portobellos are just big enough to make a meal out of. Really it looks more “piled” than “stuffed,” but adding veggies makes portobellos perfect for lunch!

Stuffed & Baked Portobello Mushroom Ingredients

Stuffed & Baked Portobello Mushroom Ingredients

Here’s what you’ll need:

  • 1 large portobello mushroom
  • 1/2 of a tomato
  • a few slices of onion
  • a clove of garlic
  • 1-2 tablespoons of butter
  • lemon zest
  • Shredded cheese (mozzarella, parmesan, or virtually any cheese you could grate will work)

Instructions:

  1. Preheat a oven or toaster oven to 400 degrees.
  2. Place the portobello mushroom on a baking sheet or dish, stem up.
  3. Cut very thin slices of butter and place them around the inside of the mushroom.
  4. Peel a clove of garlic and mince or put through a garlic press. Sprinkle it around the inside of the mushroom, over the butter.
  5. Slice a tomato and place around the stem.
  6. Grate some lemon zest over the tomatoes.
  7. Sprinkle your choice of shredded cheese over the whole thing.
  8. Place in the oven for 20-25 minutes. A fork will easily slide in when it is done.

Enjoy!

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