BakeAwayGirl

 Honestly, this took forever because of the caramelized onions, but it was SO delicious. Suggestion: either caramelize the onions in advance (even the day before) or plan on dinner being late. French Onion Chicken Bake Adapted from here 2 Tablespoons butter 3 medium sweet yellow onions, sliced thinly 1 tsp granulated sugar 2 teaspoons salt 5-6 cloves garlic, minced 1 ½ tbsp Italian seasoning (or just oregano, garlic, basil) ¾ cup white wine 2 tbsp olive oil 4 boneless skinless chicken breasts* 1 tsp black pepper 1 ¼ cup chicken or beef stock 1 tbsp worcestershire sauce 1 tbsp cornstarch 8 ounces (2 cups) gruyere In a large braiser, melt the butter over medium heat. Add the onions and season with the sugar and salt. Sauté for about 20-25 minutes (this took us an hour!), stirring occasionally. The onions should be caramelized and brown. Preheat the oven to 400 degrees. Add the garlic and Italian seasoning. Saute for 2-3 minutes or until fragrant. Deglaze the pan with the white wine, ...

 Significantly better than our last attempt. Honestly phenomenal with some fresh crushed cashews on top. Thai Peanut Noodles Adapted from here 1/4 cup smooth peanut butter 1/4 cup low-sodium soy sauce 1 teaspoon sesame oil 2 tablespoons packed brown sugar or honey 1/2 teaspoon chili paste like sambal oelek 1 tablespoon rice vinegar or apple cider vinegar 2 garlic cloves minced 1/4 teaspoon ground ginger 3 tablespoons water 8 oz. noodles ramen or other Cook noodles according to instructions on the package. Drain and keep warm. Whisk all ingredients for sauce in a small bowl or measuring cup. Make sure the sauce is smooth and the peanut butter mixed well with all ingredients. Taste and add more chili paste if needed. Heat up the sauce in a pan or in a microwave and pour over noodles. Toss to coat. Garnish noodles with chopped green onions and toasted sesame seeds. Serve.

 This one had great flavor and was pretty easy, but it was gritty and honestly too cheesy. Let's keep trying. Mac and Cheese Adapted from here 1lb dry pasta 1/2 stick butter 1/4 cup salted butter 2-1/2 cup whole milk 2 tsp dry mustard 8oz pepper jack 8oz sharp cheddar 8oz medium cheddar Cook noodles until al dente. Drain. Melt butter in a large pot and sprinkle in flour. Whisk constantly over medium low heat for 5 minutes.  Pour in the milk and mustard (and any other seasonings). Whisk until smooth. Cook for 5 minutes or until very thick. Reduce heat to low. Add in cheese in small batches, stirring to melt. Pour in cooked noodles. Layer noodles and sliced cheddar cheese in baking dish and bake at 350* for 25 minutes or until top is brown and bubbly.