Green Bean and Bacon Casserole

Green Bean and Bacon Casserole

Ingredients

  • 1/2 lb. center cut bacon, diced
  • 3 tablespoons canola oil, divided
  • 1 medium onion, half diced and other half thinly sliced
  • 8 ounces mushrooms, chopped
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry (a fortified wine)
  • 1 pound fresh green beans (about 4 cups), cut in half
  • 1/3 cup sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon onion powder

Green bean and bacon casserole is a twist on the classic Thanksgiving side dish. Instead of the canned cream of mushroom soup and tin of French fried onions, every component is made from scratch. This is an amazing recipe that everyone at the table is sure to enjoy.
Directions:

  • Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
  • In a frying, cook bacon until crispy.
  • Cook green beans in boiling salted water until crisp and tender.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook another 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often to reduce flour lumps. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and bacon. Transfer to the prepared baking dish.
  • Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
  • Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Recipe Source

Chicken Pot Pie Pockets

chicken-pot-pie-pockets

Ingredients

  • 2 tablespoons butter
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large stalk)
  • 1/3 cup carrot, chopped (1 carrot)
  • 1/3 cup chopped small mushrooms, such as cremini
  • Kosher salt and freshly ground pepper
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1.5 cups chicken meat, shredded
  • 1/3 cup Parmesan cheese
  • 2 prepared pie crusts
  • 1 egg
  • 1 tablespoon water

Directions:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; sauté for 6 to 7 minutes until vegetables are tender.
  • Stir in flour and cook for 1 minute more.
  • Add chicken broth and stir until thickened, about 3-4 minutes.
  • Add chicken, Parmesan cheese, and salt and pepper to taste.
  • Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
  • Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
  • Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
  • Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
  • Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
  • Let rest for 5 minutes before serving.

Yield: 12 individual pocket pies

Recipe Source

Five Spice Chinese Pork Stew

five-spice-chinese-pork-stew

Ingredients

  • 1 & 1/2 kilo pork paikut, sliced into cubes – you can use pork belly or spareribs as long as there is more meat than fat
  • For Boiling The Pork:
  • water enough to cover the pork by 1/2 inch more
  • 1/2 tsp Chinese five spice powder
  • 1/2 tbsp cracked pepper
  • 1 tbsp iodized salt
  • 3-5 bay leaves
  • 2-4 celery stalks
  • For The Stew:
  • 2 tbsp vegetable oil
  • 1 head of garlic, minced
  • 2 medium-sized shallots/sibuyas na pula, sliced
  • 1 large white onion, sliced
  • 1/2 tsp Chinese five spice powder
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 3/4 cup light soy sauce
  • 3 cups pork stock (the water used for boiling the pork)
  • 1 ginger, two inches in length, sliced into 1/4 inch slices
  • 1/2 tbsp anise seed
  • 1 /2 tbsp cracked pepper
  • 1 198gram can whole mushrooms, sliced in half (it’s chunkier that way)

Directions:

  • In a large pot, add the pork with the rest of the ingredients for boiling. Add water, enough the cover by pork by 1/2 inch.
  • Boil on medium heat until the pork is fork tender. Once done, remove the pork from the pot.
  • Reserve the stock and run it through a fine sieve to strain the impurities.
  • In a wok or large pan, heat the oil and add the garlic. Allow to toast but be careful not to burn it.
  • Add the shallots and the white onion and saute until it sweats and goes slightly limp. Add the ginger and fry until very fragrant. Remove around 1/4 of the onion and ginger and reserve for garnish.
  • Add the pork and mix everything well until the pork is lightly toasted, around 2-3 minutes. Add the pork stock, followed the the soy sauce.
  • Add in the remaining ingredients and mix well. Cover the pot and allow the stew to reduce for 2 – 3 minutes. Add the mushrooms and cook for another minute. Remove from pan and serve hot, garnished with the sauteed onions and ginger, and with a heaping scoop of rice. Enjoy!

Recipe Source

Rigatoni Pasta Pie *A Fun Twist On Pasta*

Rigatoni Pasta Pie A Fun Twist On Pasta

Ingredients

  • 2 cups shredded mozzarella
  • 1 cup freshly grated parmesan cheese
  • 1 pound rigatoni pasta
  • 1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
  • 1 pinch coarse salt and freshly ground pepper
  • 1 pinch crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon extra-virgin olive oil

Directions:

  • Preheat oven to 400F.
  • Heat the oil in a large pan. Add the turkey and cook for about 5 minutes. Add the crushed red pepper, garlic, salt and pepper. After a couple of minutes add the crushed tomatoes and simmer for 20 more minutes.
  • Cook the rigatoni. When ready, toss with Parmesan cheese.
  • Tightly pack the rigatoni in an oiled 9-inch spring form pan, standing on their ends. Gently pour the meat sauce over.
  • Cook in an oven for 15 minutes. Then top with mozzarella cheese, and bake another 15 minutes.
  • Top with fresh basil (optional.)
  • Enjoy!

Submitted By: Darcy Dugan

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Garlic & lemon chicken with green beans & red potatoes

Garlic & lemon chicken with green beans & red potatoes

Ingredients

  • 2 lemons, 1 thinly sliced, 1 juiced
  • 1 teaspoon kosher salt
  • 3/4 pound trimmed green beans
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
  • 6 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 8 small red potatoes, quartered

Directions:

  • Preheat oven to 450 degrees F.
  • Grease a big baking dish with a tbsp of olive oil.
  • Position the slices of lemon in the bottom.
  • Mix lemon juice, the rest of the oil, salt, garlic and pepper in a bowl.
  • Stir in the green beans and let them coat.
  • Displace the green beans with slotted spoon and position them over the lemon slices.
  • Coat the potatoes in the same grease.
  • Position the potatoes over the green beans with slotted spoon along the inside edge.
  • Coat the chicken with the grease. Transfer to the baking dish with skin-side up. Drizzle with the left grease.
  • Roast 50 min. Displace the chicken from the baking dish/skillet.
  • Put the potatoes and green beans back in oven for 10 min. more.
  • Serve 4 portions of chicken breast with potatoes and green beans.
  • Enjoy!

Submitted by: Carol Collins

Super Easy Chicken & Cheese Lasagna Roll-Ups

Super Easy Chicken & Cheese Lasagna Roll-Ups

Ingredients

  • 1 cup Ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon white pepper
  • 2 cups Prego Spaghetti Sauce
  • 3 cups chopped cooked chicken
  • 1/4 cup crumbled feta cheese
  • 1/4 cup milk
  • 8 lasagna noodles, cooked and drained

Directions:

  • Combine cheeses, milk, pepper and chicken in a medium bowl.
  • Spread 1/2 cup of the mixture over the lasagna noodles. Roll them jelly-roll fashion.
  • Pour 1 cup spaghetti sauce in 13X9″ baking dish.
  • Place lasagna rolls in the baking dish seam-side down.
  • Pour the remaining spaghetti sauce on top.
  • Cover and bake for half an hour at 375 degrees.
  • If desired serve with additional Parmesan cheese.

Submitted by: Wendy Gibson

How to grill the perfect burger

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