This is soooo much better than using a can of soup!!! Best Green Bean Casserole I have ever had!! Enjoy this with your family this Holiday season
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all-purpose flour
Vegetable oil, for shallow frying
Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don’t want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
Top the green bean casserole with the fried shallots and serve
Enjoy this Yummy dish tonight!!!
Creamy Lemon Stove Top Chicken
8 bone-in chicken thighs, skin removed
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
4 tbsp butter
1 cup chicken broth, I use a bullion cube and a cup of water
3 tbsp fresh lemon juice
1 cup heavy cream
1 medium onion sliced in rings or 8 oz. fresh sliced mushrooms (optional)
In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture
In a large somewhat deep frying pan, Brown chicken in butter until both sides are a nice brown color. Add chicken broth, lemon, cream and onions or mushrooms if desired
cover and simmer for about 30 minutes or so, until meat is tender. If the sauce is too thin, thicken with some cornstarch dissolved in cold water, add to pan and simmer to thicken sauce
Garnish with parsley if desired and serve over rice or mashed potatoes
Try this great Fall Vegetable Recipe! Everyone will love it!
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Everyone in your Family will enjoy this delicious dish! Enjoy!
Honey Garlic Chicken
4 large boneless skinless chicken breasts
1 cups flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 1/2 tsp freshly ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper
canola oil for frying
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Cook over medium-low heat, fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
This recipe received over 200,000 pins on Pinterest and 2 million hits on Rock Recipes Website
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve.
Top with slices of avocado, sour cream, and crushed tortilla chips.
found on FaceBook linked to “the Dainty Chef” blog
This is so easy and tastes fabulous!! Everyone in the family will enjoy this. I serve it with a side of rice and a crisp green salad. Enjoy!
2 pork tenderloins, about a pound each
24 small cremini mushrooms, each 1 to 1 1/2 inches across
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon celery salt
1/4 teaspoon fresh ground pepper
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh basil
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Trim any excess fat and silver skin from the tenderloins. Cut each tenderloin in half lengthwise, then cut each halve into pieces about 1 1/2 inches long. Trim stem end from each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto the skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms so they don’t split apart. Allow to stand at room temperature for 10-15 minutes before grilling.
Meanwhile, make the sauce: in a small bowl, whisk the sauce ingredients.
Grill the skewers over direct high heat until the pork is barely pink in the center and the mushrooms are tender, 5-6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.
This is the perfect picture for a smores cook out!!! Welcome SUMMER!
This will soon be a family favorite! Enjoy!
1 (8 oz) can Pillsbury Crescent Rolls
8 oz cream cheese
1/4 cup butter
2-3 cups cooked and shredded chicken
1 sleeve Saltine Crackers crushed
1 can cream of chicken soup
1/4 cup milk
2 spoons full sour cream
1/2 cup shredded cheese
Preheat oven to 400 F
Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I’ll call this the “pillow”.
In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.Dip the “pillow” into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
For the sauce topping:
Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.
This pasta salad will be a Springtime favorite! Enjoy!
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve and Enjoy.
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
4 large portobello mushroom caps (or any other mushrooms you like)
1/3 cup breadcrumbs
2 cups shredded cheddar and/or muenster cheese
1 large egg, beaten
1 shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
6 ounces mache or other salad greens (about 6 cups)
1 pear, thinly sliced
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.