Green Bean Casserole

Last week I was unable to post a recipe because we were getting ready to leave for Pittsburgh. Now that we’ve been here for a week and it’s Christmas I figured I would share something delicious with you. I think that most people think of Thanksgiving when they think of green bean casserole, but it’s great any tie of the year, and you can use this recipe for New Year’s Eve if you want. Or you could save it for next November.

What You’ll Need….

1lb Fresh Green Beans (Ends cut off and cut down to 1-inch pieces.)

1 Can Cream of Mushroom Soup

½ Cup Chicken Stock

1 Tablespoon Dijon or Stone Ground Mustard

Pepper (To taste)

1 1/3 Cups French Fried Onions or Potato Chips

Pre-heat your oven to 350.

Start out by prepping your beans. Bring a medium sauce pan of water to a boil and blanch the beans.  

While you wait for the water to come to a boil combine the soup, chicken stock, mustard and pepper in a medium mixing bowl.

Once the beans have been blanched, do not shock them, place them in the bowl with the “sauce”.  Also at this time add in 1/3 Cup of the onions or chips. Stir to coat the beans.

Pour the bean mixture in a greased glass baking pan and bake at 350 for 25 minutes.

Remove the casserole from the oven and sprinkle the rest of the onions on top. Bake for an additional 5 minutes.

Enjoy!

Grilled Trout Tacos

This week we have a fresh fish recipe… while we used trout, you could use just about any fish that you like and I’m sure that they would be great. We grilled out fish on cedar planks—you don’t have to do this, but it does add a great flavor.

What You’ll Need…

1 Filet of Fresh Trout (Per person)

2 Flour Tortillas (Per person)

¼ - ½ Bag of Slaw Mix (Per people)

Your favorite slaw dressing

Pepper

Garlic Powder

If you plan to grill your fish on cedar planks start out by soaking the planks for one hour so that they don’t catch on fire. Also, about 30-45 minutes before you plan to cook your fish light your grill (If you’re using charcoal that is).

To season the fish use pepper and garlic powder to taste. Allow the fish to soak in the spices while the fire becomes ready. After seasoning the fish make prepare the slaw to your liking and place it in the refrigerator so that it is cold when served.

To cook the fish place the planks on top of the grill grate and place the fish on top of the planks. Allow the fish to cook all of the way through, about 15 minutes, before removing it from the grill.

Break up the fish and place one half of a filet in each tortilla and top with slaw.

Enjoy!

Roasted Lamb and Vegetables

All I can say about this dish is that it is easy, delicious, and Howard, the husband, came up with it. Enjoy!

What You’ll Need…

1 Leg of Lamb (De-boned)

½ Large Onion (Chopped)

1 Bell Pepper (Cut into strips)

2 Carrots (Chopped)

5-7 Medium Button Mushrooms (Sliced)

Olive Oil

Spices (Of your choice – to taste.)

Pre-heat your oven to 375.

Slice the lamb leg into medium-sized chunks and combine the lamb, veggies, and spices in a large bowl. Herbes de Provence, season salt, black pepper, garlic powder, and ground mustard are great choices.

Drizzle a fair amount of olive oil over the meat and vegetables and mix.

Carefully pour the mixture into a glass 9x13 pan.

Bake at 375 for 30-45 minutes.

Serve over quinoa, pasta, or mashed potatoes and with a side of naan or other bread.

Enjoy! 

"Harvest" Lasagna

Happy Thanksgiving, everyone! I know that this is a day late, but I figured that it was appropriate to share this with you today. Last week I shared an idea for getting rid of the leftover Thanksgiving desserts—well this week I have a use for the rest of those leftovers. You only need a few extra ingredients to make this dish a possibility.  

What You’ll Need…

1 Package Lasagna Noodles

3 Cups Shredded Turkey (Or Ground Turkey if you prefer.)

1-1 ½ Cups Cranberry Sauce

2 Cups Corn

1 15oz Can Pumpkin Puree

1 Egg

3 Tablespoons Butter

3 Tablespoons Flour

2 Cups Milk

½ Cup Dijon Mustard

Salt (To Taste)

Pepper (To taste)

Nutmeg (To taste)

4-6oz Goat Cheese

If you are using ground turkey instead of leftover turkey, cook the turkey all of the way through. Also, if your noodles require cooking allow the water to come to a boil while you make the béchamel sauce.

In a medium sauce pan melt 3 tablespoons of butter. Once the butter has melted add the flour and whisk the two together. Allow the mixture to cook for 1-2 minutes. Now add the milk and whisk occasionally until the sauce thickens. Once the sauce has thickened add the salt, pepper, nutmeg, and mustard. (If your noodles require cooking the water should be at a boil at this point. Cook the noodles per the instructions on the book.)

In a small bowl combine the pumpkin and the egg. Also cook the corn.

Once everything has been cooked, grease a 9x13 pan. Place a layer of béchamel sauce on the bottom of the pan followed by a layer of noodles. The next layer after the noodles should be slightly less than half of the sauce that is left, then half of the  pumpkin mixture followed by half of the meat and corn which should be topped by spoonfulls of the cranberry sauce (use all of it in this layer), and complete with a layer of half of the cheese.

Top the cheese layer with noodles and repeat all of the layers expect for the cranberry sauce. After the second layer of cheese place one last layer of noodles and top that a thin layer of béchamel or pumpkin tomato sauce.

Cover the lasagna with foil and bake at 375 covered for 45 minutes. After 45 minutes, remove the foil return to the oven for 15 more minutes.

After removing the lasagna from the oven allow it rest for at least five minutes for easier serving.

Enjoy!