Green Bean Casserole

I made this at Thanksgiving time, it was FANTASTIC! Pretty similar to normal green bean casseroles, but with a few upgrades. So yummy! This is a Paula Dean recipe.

Ingredients

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms (I didn't have any, so these were omitted)
• 2 cups sliced green beans 
• 3 cups chicken broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (2.8-ounce) can French-fried onion rings
• Pinch House Seasoning, recipe follows (I just added in the seasoning, didn't make the whole recipe)
• 1 cup grated Cheddar
• 1 dash of worcestershire sauce

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Restaurant Style Queso Blanco

I made this last night for our Polar Express party and it was a huge hit and so yummy! I think that next time I am going to substitute the Monterrey Jack for some Pepper Jack cheese next time to give it a little kick! I found it on this website.

• 1 Tbsp cooking oil (veggie, olive, canola - whatever you have)
• 1/4 cup white onion, diced
• 1 large jalapeno or serrano, seeds and stem removed; diced
• 12 oz white American cheese (I have the deli give me 3 slices on 10), shredded
• 4 oz Monterrey Jack cheese, shredded (optional; don't use pre-shredded)
• 1/4-2/3 cup cream, half-and-half, or whole milk
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
4. Serve with chips. I think it would be yummy with bread too.
   

Spicy Honey Chicken

This is one of my most favorite meals.  I copied the recipe right from Our Best Bites, so this is all their instructions and pictures.  The first night I made this our grill ran out of propane, so I had to do it all inside.  I did not use an indoor grill pan or a broiler like they suggest.  I prepared the chicken with the rub and then I put the chicken pieces in a baking dish.  I then just poured the glaze(all of it) over the chicken and cooked it for 45 minutes or so on 350F, turning the chicken over every 15 minutes or so.  I am positive that this would taste better grilled, but we still don't have propane so I still just bake it.  It is soooo yummy! And I have to agree, it is best with thighs.

Spicy Honey Chicken

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

 2 t vegetable oil
Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

 

Chicken & Spinach Pesto Lasagna

I love lasagna!  Love, love, love it.  I also really love pesto, so when I found this recipe on the back of my shredded cheese bag, I knew I had to try it.  We all liked it a lot!  I will make it again, but must record the recipe or it will be in the garbage with the empty cheese bag.  If you don't like pesto, you won't like this.  If you don't like spinach, you really won't like this.

Ingredients:
12 uncooked lasagna noodles
3 Tbsp olive oil
1 c onions, chopped
3 cloves garlic, crushed
2 packages (12 oz each) frozen chopped spinach
3 c cooked diced chicken breast
1/2 tsp salt
1/2 tsp black pepper
2 c ricotta cheese (I used cottage cheese.  I ALWAYS use cottage cheese in my lasagna.)
1 large egg
1 1/2 c prepared pesto sauce,
   plus 2 Tbsp
3/4 c grated parmesan cheese
2 c shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F.
2.  Spray 13x9-inch casserole or lasagna pan with nonstick cooking spray.
3.  Heat oil in large skillet over med-high heat.  Cook and stir onions and garlic until transparent.  Add spinach, cook and stir about 5 minutes.  Add chicken and stir about 5 minutes.  Season with salt and pepper.
4.  In large bowl, mix together ricotta cheese, egg, pesto, and parmesan cheese until thoroughly blended.  Add chicken and spinach mixture to bowl and stir to combine.
5.  Spread 2 Tbsps pesto in bottom of prepared pan.
6.  Layer 4 lasagna noodles, slightly overlapping.  Top with one third of spinach ricotta mixture and on third of mozzarella.  Repeat layers twice.
7.  Bake about 35-40 minutes or until hot and bubbly.

Chicken Marinade

This is very similar to Joe's worcestershire marinade and can be tweeked however you like.

1 1/2 cup vegetable oil
3/4 cup soy sauce
1/2 cup worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tbsp dry mustard
1 tsp salt
1 tbsp black pepper
1 1/2 tsp finely minced parsley

I made this marinade on the fly and it was only able to marinade for about an hour and still had a lot of flavor (I was marinating chicken tenders not full chicken breasts).

Sugar Cookie Bars

Another Pinterest recipe. From this website that looks really yummy.

1 cup unsalted butter room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flower
1 tsp salt
1/2 tsp soda

Cream the butter and sugar together until fluffy. Add the eggs, one at a time mixing well after each addition. Meanwhile, mix the dry ingredients together in a separate bowl. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

Press into a greased 13X18 inch pan and bake at 375 for 10-15 min. (Warning the dough will be sticky add a little flour to your hands when pressing into the pan. I added way too much flour to the dough to try to unstick it, don't do that)

Cool and frost.

Frosting:

1/2 cup unsalted butter room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 tablespoons milk

In a mixing bowl beat the shortening and the butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tbsp of milk until you reach your desired consistency.

Chill and cut.