I’m starting to feel a bit more like myself. My kitchen is semi-functional and so I’ve been trying to get back in the kitchen and get busy. You know, when I’m not getting in the way of contractors. For a week or so I felt like all we were eating was cheese – grilled cheese, quesadillas…lunch was even cheese and crackers (with fruit and snap peas) for a few days.
And not that I don’t love cheese, but I’m looking forward to using my cook top. I mean, I’ve got 6 chili recipes just waiting to be made. And now that football weather is finally here (well, today it is anyway), chili sounds really, really good to me.
My kitchen is about a week out from being fully functional and perhaps a day or two past that to be complete-complete (floor re-screening and tile back splash are the final punch list items). It really has gone fast and fortunately, Piper has learned to sleep through just about anything.
I actually went for a massage today (as it ends up, nursing, lugging an infant car seat all over, and lifting a 31-pound toddler all the time does a number on your back and neck) and purposely scheduled it during Piper’s morning nap, which starts when we leave the house to drop Shea at daycare. She slept through the entire thing and the masseuse actually joked that she nearly forgot she was there. Not a peep from the little lady. I do believe she’s going to love sleep just as much as her daddy.
But come dinner time? Hello, cranky Piper. The Witching Hour lasts from about 6pm to 10/11pm in our house and it makes the dinner/bath/bedtime grind rather challenging. I’ve found myself resorting to make-ahead options since she does nap so beautifully during the day…and because I return to work 3 weeks from today (excuse me while I go ugly cry).
When our zucchini was plentiful, I made this French Onion Zoodle Bake for the first time. We love zoodles and with all the cheese (more cheese!) in this, my family inhales it. I love the rich, salty French onion flavor…delicious! Even though the dish itself is somewhat of an eye sore…the taste does not disappoint!
- 3 Tbsp butter
- 3 yellow onions, halved and sliced thinly
- ½ tsp salt and pepper, to taste
- 1 Tbsp granulated sugar
- 1 Tbsp fresh thyme, chopped
- 1½ Tbsp Worcestershire sauce
- ½ to ¾ cup low-sodium beef broth
- 3 zucchini, spiralized
- 8 oz Fontina cheese, grated
- Preheat oven to 400 degrees F. Mist a casserole dish with non-stick cooking spray; set aside.
- Melt butter in a large skillet over medium heat. Once hot and bubbly, add sliced onion and sprinkle with salt, pepper, sugar, thyme, and Worcestershire sauce. Stir and cook for 2-3 minutes. Add ½ cup beef broth, stir, and cook until onions are golden brown about 20 minutes, stirring just a few times and adding additional beef broth, if needed.
- In a large bowl combine zucchini noodles and onion mixture; transfer to the prepared casserole dish and top with cheese.
- Bake for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool for 2-3 minutes before serving.