Green Bean Casserole

December 10, 2008 at 10:44 am (Uncategorized) (, , )

Green Bean Casserole

Green bean casserole is one of my faves on Thanksgiving. I’m trying to eat healthier, so I searched for a more homemade recipe this year. Not sure how healthy it is, but at least the green beans are fresh!

Green Bean Casserole
I forgot to bookmark it…

Ingredients

For the Beans
2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming)
4 strips bacon, cut into 1/2-inch slices
1 Tablespoon olive oil (omitted, I didn’t need it)
1/2 large Vidalia sweet onion, diced
1 medium red bell pepper, cut into 2 by 1/2-inch pieces
1 Tablespoon minced shallots
2 cans sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper

For the Roux
1/4 cup butter
1 cup all-purpose flour
2 cups milk (we used almost 3, it could have used 4)
1 teaspoon freshly cracked black pepper
1 teaspoon salt

For the topping
Can of French Fried onions
2 cups panko bread crumbs

Directions

  1. Preheat oven to 350.
  2. In a large pot of boiling water, blanch green beans.
  3. Remove to an ice bath until cool, drain and let dry.
  4. Lightly butter a 9 by 13 inch casserole dish.
  5. In a large frying pan over medium-high heat, saute bacon until slightly crispy.
  6. Remove bacon from pan and place on a plate lined with paper towels.
  7. In remaining bacon fat, add onions and saute until just starting to caramelize.
  8. Add red bell peppers and saute 2 minutes.
  9. Add minced shallot and water chestnuts. Saute for 2 more minutes. Season with salt, pepper, and cayenne. Set aside.
  10. In a medium saucepan over medium heat melt the butter.
  11. When the butter is melted, add flour and stir vigorously with a wooden spoon until well combined. Continue to stir for another minute.
  12. Add in milk, 1/2 cup at first. Stirring well to combine. Then add 1 cup more milk and stir to combine and bring to a simmer. Then add final 1/2 cup of milk and stir and simmer until thickened. We needed to add more milk (at least a cup).  Add salt and pepper.
  13. Combine with green bean mixture and pour into a prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko crumbs.
  14. Cook at 350 for 35 minutes.
  15. Take green beans out of the oven and top with some french fired onions, evenly coating the casserole.
  16. Place back into the oven and cook for 5 more minutes.
  17. Remove from oven and let it sit for 5 minutes before serving.
  18. Serve and enjoy!

The secret to my green bean casserole is the yummy water chestnuts. It is not worth my time if it doesn’t have the crunch of a water chestnut in there. I don’t like mushrooms, but you could add them to yours when you add the shallots.

The roux still needs a bit more playing, I think I did something wrong. I would try it again, but keep a better watch on what I am doing with the roux.

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Carrots in Dill Butter

December 9, 2008 at 10:55 am (Uncategorized) (, )

Dill Carrots

I was looking for a side to do with the spaghetti pie, and found this recipe for dill carrots. If anyone knows my family well, they know that we love dill. What could be more perfect, carrots and dill, together. Since I recently developed a fear of using baby carrots (probably unfounded and crazy, but I’m now worried about chemicals in my baby carrots) I decided to peel and slice normal carrots.

Carrots in Dill Butter
Adapted from A Bit of Everything

Ingredients

3 1/2 cups carrots, peeled and sliced
2 Tablespoons butter or Margarine
Dill (1 Tablespoon fresh or 1/2 teaspoon dry)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

  1. In a medium sauce pan cook carrots (covered) in a small amount of bilinig water (about 10 minutes or until crisp-tender).
  2. Drain, return carrots to saucepan.
  3. Stir in butter/margarine, dill, lemon juice, salt, and pepper making sure to coat the carrots.
  4. Serve immediately and enjoy!

This was so easy and yummy. We will be doing these again!

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Corn Souffle

September 16, 2008 at 11:52 am (Uncategorized) (, , , )

Corn Souffle

We made this for a family dinner on Sunday night. I forgot to take a picture when I pulled it out of the oven (we were running out the door). This picture is taken from the little leftover.

Corn Souffle
My mom.

Ingredients

8 oz. shredded cheddar cheese
8 oz. shredded jack cheese Note: I usually use 16 oz of a mixed blend from Costco for the two cheeses.
7 oz. can diced ortega chilies
8 oz. can creamed corn
10 oz. frozen corn
1/2 stick melted butter
2 large eggs, beaten
1/2 cup cornmeal
1 cup low-fat sour cream
salt (to taste)
pepper (to taste)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine everything in a bowl.
  3. Butter/spray 9 x 13 pan. Add mixture to pan
  4. Bake at 350 for 1 hour or until done (browned on top). Sometimes it takes a bit longer than an hour, but every oven is different.
  5. Enjoy!

This recipe is so easy to throw together and I normally have everything on-hand just in case we get asked last minute to some dinner and need to bring something.

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Skillet Braised Tomato Green Beans

September 16, 2008 at 11:30 am (Uncategorized) (, , , )

Skillet Braised Tomato Green Beans

This was also for our nice dinner at home. We made these once before and really enjoyed them. DH normally won’t touch green beans but he will devour these. (He also isn’t a huge fan of tomatoes, try to explain that!) We had this with a bbqed steak and Crashed Potatoes.

Skillet Braised Tomato Green Beans
Not sure where I found this recipe.

Ingredients

olive oil
2 shallots, minced
2 cloves garlic, minced
1 pound green beans, cleaned and trimmed
1 can diced tomatoes (I used one with Italian seasoning cause I was lazy, but usually I add the basil spices on my own)
salt
pepper

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. (I use a skillet that has a lid)
  2. Add the shallot and cook until golden-brown, about 5 minutes.
  3. Add garlic and cook about 30 seconds.
  4. Add diced tomatoes and green beans.
  5. Cover, reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
  6. Season with salt and pepper and enjoy!

DH and I love these green beans, and they are so easy and quick!

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