This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.

My family sincerely loved this caramelized onion tart with delicious creme fraiche.

As one would expect, we made many delicious and easy dishes using Minerva Dairy Butter;

Such as silky, soft and creamy scrambled eggs, sauteed Lyonnaise Potatoes, which I will share a recipe soon with you all, rich and lush spinach, and so forth.

However, so far this tart has been such a genuine masterpiece. I absolutely love serving it with lemon chicken or my famous pork schnitzels.

Therefore, I would not only recommend this butter for sauteing but for baking and just spreading on your morning toast as well. This butter is a real jam. Lusciously delicious! Best butter that you will ever put in your mouth.

Minerva Dairy, America’s oldest family-owned creamery, just re-vamped their brand and packaging this year in honor of their 125th anniversary. I partnered with them to celebrate this special anniversary.

125th Birthday? Wow! Can you even imagine? Alright folks, let’s churn this thing up.

I brainstormed quite a few recipes using this amazing butter as they sent me three kinds; unsalted, sea salt and with garlic and herbs.

CLICK HERE FOR SIMILAR RECIPES

Don’t you just love butter with 85% butterfat and high-quality? You cannot possibly ask for more.

Also, its made by 6 generations of Butter Makers and made from pasture-raised cow milk. Again, yes, indeed they are America’s oldest family-owned creamery. That is why this butter is creamy heaven.

It also reminds me of my childhood, and I will tell you a tiny fact about me. One of my absolute favorite treats growing up was butter and a drizzle of pure homemade honey from my neighbors.

I would enjoy this every single day either after school or on weekends when I played all day outside. Till this day, not even one decadent dessert would replace a freshly baked bread with butter and a drizzle of honey.

Those memories I treasure and cherish and on occasion celebrate by eating my favorite treats.

Yield: Serves 6

Caramelized Onion Tart

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart recipe. It’s easy, tasty and a perfect appetizer for entertaining.

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Ingredients

• 2 Sheets Puff Pastry
• 2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
• 3 tablespoons Minerva Dairy Unsalted Butter
• 1 tablespoon Olive Oil
• 1/4-1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 2 Springs of Fresh Thyme, plus for garnish
• 4 tablespoons Creme Fraiche

Instructions

Caramelized Onions:

1. Melt the butter, then add oil in a large skillet. Add thick onion slices and turn the heat to medium. stir to coat for a bit and do not touch it until you see the onion changing color from the bottom. You can check by flipping one or two after 5 to 7 minutes.
   
2. This is the beginning of caramelization. I do not add sugar, but I use sweet yellow onions which will give you an excellent caramelization of onions.
   
3. Now, add the thyme, salt, and ground black pepper to the skillet and stir. Turn the heat to medium-low heat until the onions are completely translucent and caramelized. It will take around 30 to 40 minutes depending on your stove, skillet, etc. Remove from heat and allow to cool slightly.

Assembly:

1. Preheat oven to 400 degrees Fahrenheit (190C)
   
2. Thaw your frozen puff pastry, preferably in the fridge, overnight.
   
3. Unfold your pastry only when fully thawed.
   
4. Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll. Use a fork and make small punching holes all around the bottom of the puff pastry.
   
5. Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
   
6. As you see on step by step instructions make sure the pastry has four edges in order to hold the onions. You may make it as traditionally rectangular or bake in the circular baking tart pan.
   
7. Bake between 15 and 17 minutes, depending on your oven. The pastry needs to be golden.
   
8. Take it out and allow it to cool down for a minute or two before slicing.
   

Notes

Easy Creme Fraiche Substitute:

• Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
  
• I like mixing it n the jar or a container with a fitted lid, but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
  
• Then stir and refrigerate for 24 hours before serving.
  

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 247 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 27mg Sodium: 313mg Carbohydrates: 24g Fiber: 3g Sugar: 10g Protein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Let’s step out of our comfort food zone and create delicious Artichoke and Cannellini Beans Hummus. Okie Dokie, Artichoke!

I will show you an amazingly delicious and super easy recipe that you can make over and over again; for social gatherings, sporting events or just to have a delicious snack for yourself!

Click here for more hummus recipes!

Now, doesn’t this hummus look and sound fabulous? I can’t even begin to tell you how much we loved the Artichoke and Cannellini Beans Hummus.

My family thought it was one of the best ones I have made so far, and I could not agree more.

That got me flattered and thrilled, so I made them more, which we enjoyed when we had our weekly movie night.

I believe that Reese Artichokes are so flavorful. You could definitely make amazing, quick, and delicious recipes all year round. Summer will be here soon so do not limit yourself!

Think outside of the box and make something extraordinary for the 4th of July, potlucks, or perhaps for family gatherings.

We just love experimenting, so I am here to tell you that Reese Artichokes are a perfect addition to salads, dips or even burger topping.

Share some delicious recipes with me and Reese Specialty Foods on social media! Make sure to tag us and use the hashtag #StepOutOfYourComfortFood

You totally got this, guys! Grab this recipe and let’s get cooking.

If you guys make my tasty Artichoke and Cannellini Beans Hummus, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations.

Yield: Serves 6

Artichoke and Cannellini Beans Hummus

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The tasty and easy dip recipe

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Ingredients

• 1 can 15 oz Chickpeas (reserve some for the garnish)
• 1 can 15.5 oz Cannellini Beans (reserve some for the garnish)
• 1 can 14 oz Reese Quartered Artichoke Hearts
• 1/2 jar about 3.7 oz Reese Quartered Marinated Artichoke Hearts (reserve the rest for the garnish)
• 1/2 cup Tahini Sesame Seed Paste
• 1 tbsp Lemon Juice
• 1/3 cup Olive Oil
• 2 tbsp. Chickpeas Water
• Sea Salt to taste

Garnish

• Chickpeas
• Cannellini Beans
• Quartered Marinated Artichoke Hearts
• Herbs; Lemon Thyme
• A drizzle of Chili Oil

Instructions

1. Blend together Chickpeas and Beans then add the rest of the ingredients using a heavy-duty blender or food processor.
2. Make sure to scrape the side and mix a bit if needed in the middle of blending. Sometimes it gets too thick on one side.
3. Allow to hummus to chill at least for an hour before serving.
4. Serve with fresh and colorful, preferably seasonal vegetables, crackers, or perhaps pita bread.

Notes

You may leave it in the fridge for up to 5 days. Make sure that it is in an airtight container.

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These Asparagus wrapped with Prosciutto bundles make an excellent starter or side for an amazing celebratory meal, or as a delicious and quick go-to appetizer.

When it comes to quick appetizer, this is pretty much it. In my opinion, these bundles are absolutely perfect.

I love something quick to make if we have guests over or we watch a game. Perhaps just something to have before dinner or just make it for yourself.

Tap here for more appetizer ideas

They are perfect savory bites if you like to have a drink or two with your friends. Also, these are amazing to serve alongside of charcuterie or cheese board.

So, I baked one batch in a skillet and the other half on a baking sheet. I must say, they were equally delicious.

I think it bakes faster in the skillet but we definitely saw more caramelization on the baking sheet. You be the judge, you won’t go wrong with either.

I do not make these often. However, when I make them we like serving them with plain yogurt-based dip so it can balance the sodium level.

They are quite salty, but manageable if you drizzle some sort of yogurt dip over it. I mean, I do not mind a bit of saltier foods just because I love it, but some might not take it well so be aware.

I really hope you guys like these quick and easy appetizers, because we certainly love them.

You can watch how to make these easy Asparagus Wrapped with Prosciutto appetizers on YOUTUBE, or watch it here if you turn your AdBlock off.

If you make my tasty Asparagus Wrapped with Prosciutto, please tag me on Instagram.

@sandraseasycooking and use hashtag #sandraseasycooking… Thanks so much in advance!

Yield: Serves 4

Asparagus Wrapped with Prosciutto

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

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Ingredients

• 24 Asparagus thinner (3 smaller per wrap)
• 8 Prosciutto slices sliced in half lengthwise
• Drizzle Olive oil
• Za'atar for garnish

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Wash asparagus very well, and cut about 2 inches from the bottom of the asparagus. You can snap it too, but ultimately it's much easier to cut a bunch together.
3. Drizzle olive oil and coat it well.
4. Slice prosciutto into the half, lengthwise.
5. Wrap one-half slice of prosciutto around 3 thin asparagus spears, starting at the bottom, and spiraling up to the tip.
6. Bake for 12 to15 minutes in the preheated oven.
7. Garnish it with Za'atar, it's optional and not necessary, but it gives you very nice aroma and a flavor.
8. Serve Hot with perhaps crackers and some type of a dip.

Notes

Prosciutto is very salty, especially if you cook it. Adding salt is completely unnecessary. You can bake it for up to 20 minutes.  Prosciutto comes out crispy.

I used a skillet, but you may use a baking sheet lined with either non-stick aluminum foil or parchment paper. If the asparagus is thicker, you may use one for each prosciutto wrap so you will need less of them. I like using 3 thinner asparagus.

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