The “Best” Green Bean Casserole

So I do not like green bean casseroles.

But we were doing this Sunday School Appreciation Dinner and they planned the menu to be fried chicken, green bean casserole, mashed potatoes and gravy, and cornbread. The only thing I like in that is mashed potatoes, hold the gravy. But I was assigned to do the green bean casserole, so I was going to make it.

So I work until 6 and the dinner was at 6:30, so instead of doing the original recipe, I needed one to make in my crock-pot. I got this from Julia’s Eats and Treats.

Ingredients:

  • 4-14.5 oz Cans of Green Beans, Drained
  • 2-10.75 oz Cans of Condensed Cream of Mushroom Soup
  • 1 Cup of Sharp Cheddar Cheese, Shredded
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Ground Black Pepper
  • 6 oz of French’s Fried Onions

Directions:

  1. Carefully mix everything, except the fried onions.
  2. Spread evenly in the crock pot.
  3. Set the slow cooker on low, cook 2-3 hours.
  4. Top with French Fried Onions before serving.

Thoughts After Reading:

So I didn’t eat it, I didn’t get a chance as it was gobbled up so quickly. Everyone gave me compliments, so while I didn’t taste it I would recommend it to all you out here.

For more casseroles, go to Slow Cooker Enchilada Casserole

For more crock-pot recipes, go to Slow-Cooker Bread

For more recipes, go to Eggless Cookie Dough

Advertisements

Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

Spinach Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

Spinach Parmesan Pasta

Thoughts Before Cooking:

So I had a ton of spinach leftover and few ingredients to choose from and was trying to make something new. After a bit of searching on the internet, I found this recipe from Two Peas and Their Pod

Ingredients:

  • 8 oz Uncooked Pasta
  • 3 Tablespoons of Butter
  • 2 Cloves of Garlic, Minced
  • 5-6 Cups of Packed Spinach
  • 1/2 Cup of Grated Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Boil water according to pasta instructions, cooking al dente.
  2. Drain the pasta, reserving 1/2 cup of water.
  3. Set pasta aside.
  4. Using the same pot, melt the butter over medium heat.
  5. Add garlic, and cook 2-3 mins.
  6. Toss in pasta and spinach.
  7. Gently toss and cook until the spinach is wilted.
  8. If pasta starts to dry out, add the pasta water.
  9. Stir in 1/4 cup of cheese, and toss until combined.
  10. Season with salt and pepper.
  11. Put in large bowl and garnish with cheese.
  12. Serve immediately.

Thoughts After Cooking:

It reminded me a lot of the Garlic Parmesan Kale Pasta recipe I made. You make them almost exactly the same, just with different leafy greens. However, I thought this spinach one was much better.

Yum

For more pasta recipes, go to Garlic Parmesan Kale Pasta

For more spinach recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more recipes, go to Slow Cooker Enchilada Casserole

Zucchini and Tomatoes

I love zucchini and tomatoes, so this seemed a perfect recipe for me.

This comes from The Kellogg’s Cookbook.

Ingredients:

  • 1/4 Cup of KELLOGG’s Complete Wheat Bran Flakes
  • 2 Teaspoons plus 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Grated Lemon Zest
  • 4 Medium Zucchini (about 1 1/4 lbs), well washed, trimmed, and cut crosswise into 1/4-inch thick slices.
  • 3 Medium Tomatoes (about 3/4 lbs), peeled, cored, seeded, and cut into wedges.
  • 1 Tablespoon of Fresh Lemon Juice
  • Salt and Pepper to taste

Directions:

  1. Place the wheat bran flakes in a resealable bag. Seal the bag and using a rolling pin, crush the flakes into a fine crumb.
  2. Set aside.
  3. Heat 2 teaspoons of the oil in a small frying pan over low heat. Add the crumbs and cook, stirring constantly, for about 4 mins, or until lightly colored.
  4. Remove from heat and stir in zest. Set aside.
  5. Heat the remaining tablespoons of oil in a large frying pan over medium heat.
  6. Add zucchini and saute for 5 mins or until almost tender.
  7. Add tomatoes and lemon juice, along with salt and pepper.
  8. Cook, stirring frequently, for about 3 mins, or until hot.
  9. Remove from heat and transfer to a serving bowl.
  10. Sprinkle the crumbs over the top and serve.

Thoughts After Cooking:

No picture, I forgot to take one.

It was really good except the crumbs. They were too sweet and didn’t really add to the recipe.

For more Kellogg recipes, go to Cheese Potato Crisps

For more from the Kellogg’s Cookbook, go to Rice Krispies Cookies

 

Easy Northumberland Pan Haggerty

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. The last two years I have done sweeter recipes, so this year I decided to go with something savory and made out of an Irish staple: Potatoes.

I was planning on doing one recipe, but discovered I purchased the wrong potatoes. I scoured the internet and found this one on The Spruce Eats.

Ingredients:

  • 4 oz of Butter, divided
  • 9 oz of Onion, peeled and thinly sliced
  • 4-6 Potatoes, Peeled and very thinly sliced
  • 4 ounces of Cheddar Cheese
  • Salt
  • Pepper

Directions:

  1. Slice the onion.
  2. Peel and cut the potatoes.
  3. Heat the oven to 375 degrees F.
  4. Over medium heat, melt 1 oz of butter in a large, oven safe, frying pan.
  5. Gently cook the onions until soft, but not browned.
  6. Melt half of the remaining butter.
  7. Remove pan from heat.
  8. In the pan, arrange a layer of potatoes.
  9. Add a layer of onion.
  10. Sprinkle on a layer of cheese.
  11. Season with salt and pepper.
  12. Repeat steps 8-11, until all ingredients are used and the top is layered with potatoes.
  13. Place the pan over medium heat and cook on stovetop for a few minutes, or until the bottom layer of the potatoes are brown.
  14. Dot the surface with the rest of the butter and place in the heated oven, baking for 30 mins.
  15. Remove from oven and increase the oven temperature to 425 degrees F.
  16. When the oven’s temperature has risen, return the pan to the oven and cook for 15 more minutes.
  17. To serve, loosen the edges of the potato cake from the frying pan with a spatula.
  18. Flip the pan over onto a  plate or breadboard.
  19. Cut into wedges and enjoy.

Thoughts After Cooking:

So I didn’t have an oven safe pan, after cooking on the stove I flipped it into my pie pan. So I had mixed feelings about this. The potatoes on top and bottom cooked very well, and were delicious. However, the ones in the middle didn’t all cook through.

I sliced my potatoes extremely thin, so I don’t think that was the problem. If I were to do this again, I would do less potatoes; maybe 2 or 3. Or try it with the yukon gold or red potatoes.

But the parts that were cooked, were so good. Yummy:

For more Saint Patrick’s Day posts, go to Irish Blueberry Scones

For more potato recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more holiday posts, go to Creamy Sour Cream Lemon Pie

Grilled Sausages, Potatoes, & Carrots with Salsa Verde

My sister bought me a Rachel Ray subscription for my birthday. This recipe comes from the September 2018 issue a part of Six Ingredient Supper.

Ingredients:

  • 8 Fresh Sweet or Hot Italian Pork Sausages
  • 1 Bunch of Carrots (About 1 lb)-trimmed and peeled, halved lengthwise if large (reserve greens)
  • 1.5 lb of Red Potatoes (about 4 medium cut into 3/4 inch thick wedges)
  • 3/4 Cup of Olive Oil
  • 3 Tbsp of Chopped Fresh Basil
  • 1 Clove of Garlic, chopped

Directions:

  1. Heat a grill or grill pan on medium-high.
  2. Cook the sausages, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F. Let cool and then halve the sausages crosswise.
  3. In a large bowl, toss the carrots and the potatoes with 1/4 cup of oil. Season with salt and pepper.
  4. Grill veggies until tender, about 20 for carrots and 25 mins for potatoes.
  5. Meanwhile, chop enough of the carrot greens to measure 3 tbsp.
  6. In a food processor or blender, puree the carrot greens, basil, garlic, and 1/2 cup of olive oil-about 1 minute.
  7. Season the salsa verde with salt and pepper.
  8. Arrange the sausages, carrots, and potatoes on a platter.
  9. Top with half the salsa verde, and serve with rest.

Thoughts After Cooking:

The best thing about this was the carrots in the salsa verde-it was delicious. I could just eat that.

For more recipes, go to Banana Oatmeal Breakfast Smoothie

One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Zucchini Boats

So I had leftover Spaghetti sauce, and while I loved Eggs in Purgatory, I was wondering what else I could make. I found this on Eat This Not That “18 Delicious Ways to Use Up Leftover Pasta Sauce”.

You can serve it as main dish or side.

Ingredients:

  • 4 Zucchinis
  • Extra-Virgin Olive Oil
  • Pasta Sauce
  • Chopped Tomato
  • Parmesan Cheese
  • Rosemary
  • Thyme
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchinis in half, lengthwise.
  3. Scoop out the insides with a spoon.
  4. Brush both sides of the zucchinis with olive oil.
  5. Place on a foil lined baking sheet and add some pasta sauce.
  6. Top the sauce with the chopped tomato.
  7. Sprinkle on grated Parmesan cheese, rosemary, thyme, salt, and pepper.
  8. Bake for 15 mins and then broil for the last 3 mins or until the cheese s browned.

Thoughts After Cooking:

Easy & delicious!

For more from Eat This Not That, go to  Eggs in Purgatory

For more zucchini, go to One Pan Italian Sausage and Veggies

Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

Eggs in Purgatory

Thoughts Before Cooking:

So I had made pasta the other day and had a ton of sauce leftover. I didn’t want it to go bad (like I usually do) and I didn’t want more pasta, so I started scoping the internet for a rercipe to do something with it.

I got this from Eat This, Not That ‘s website. This recipe is known as a hangover remedy, whether it works or not I don’t know as I’ve never had a hangover, but it seemed fast, easy, and good-so why not try it out?

Ingredients:

  • 1 Cup of Pasta Sauce (Your Choice)
  • 1/2 Teaspoon of Minced Garlic
  • 1/4 Teaspoon of Red Pepper Flakes
  • Salt
  • Pepper
  • 2 Eggs
  • Shredded Cheese

Directions:

  1. In a small skillet simmer pasta sauce, garlic, red pepper flakes, salt, and pepper.
  2. Crack in two eggs, cover and cook until all the whites set.
  3. Top with cheese and serve with toast.

Thoughts After Cooking:

They didn’t photograph well, sorry.

And truth is, I didn’t make them right. I don’t like fried eggs, I don’t like loose yolk-it has to be cooked. So I always poke them and cook them through, making them not look so fancy.It was really good. I loved it-and so easy and simple to make.

The next time I make it I am going to serve it on bread, but real bread. Like a thick sourdough or something. Nice and toasted. Yum.

For more egg recipes, go to Flæskeæggekage

For more recipes, go to Blueberry Earl Grey Tea Smoothie

Crock-Pot Sausage, Spinach, and White Bean Soup

Thoughts Before Cooking:

I was given a crock-pot, and since then have been trying to find recipes as it makes life so much easier knowing I can be hard and work, and that when I get home and am tired I have dinner already made and waiting.

I got this off pinterest but it originally comes from D*** Delicious.

Ingredients:

  • 1 Tbsp of Olive Oil
  • 1-12.8 oz Package of Smoked Andouille Sausage or Kielbasa Sausage
  • 3 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 2-15 oz Cans of Great Northern Beans, Drained and Rinsed
  • 1/2 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 4 Cups of Chicken Broth
  • Salt & Pepper
  • 3 Cups of Baby Spinach
  • 2 Cups of Water

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 mins.
  3. Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker.
  4. Stir in chicken broth and water until well combined.
  5. Season with salt and pepper.
  6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours.
  7. Stir in spinach until wilted.
  8. Serve immediately.

Thoughts After Cooking:

I loved it. It was delicious and healthy.

For more Pinterest recipes, go to Hasselback Potatoes

For more Crock-pot recipes, go to Slow Cooker Pinto Beans

For more soup recipes, go to French Onion Soup

Garlic and Herb Roasted Potatoes

Thoughts Before Cooking:

I pinned this a long time ago and am finally getting around to it. This comes from the McCormick website.

I was just making it for me so I changed a few things around…hope it goes well.

Oh well

Ingredients:

  • 1 Teaspoon of Oregano Leaves
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Thyme Leaves
  • 3/4 Teaspoon of Salt
  • 1/2 Teaspoon of Garlic Powder
  • 2 Red Potatoes Quartered, for one I did 2 Yukon Potatoes
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Mix oregano, paprika, thyme, salt, and garlic powder in a small bowl. Set aside.
  3. Toss potatoes with olive oil in a large bowl.
  4. Sprinkle seasonings mixture over potatoes.
  5. Toss to coat well.
  6. Spread potatoes in a single layer on a foil-lined baking pan.
  7. Bake 30-35 mins or until potatoes are tender and golden brown.

Thoughts After Cooking:

I thought they were good but a little dry.

I had to add lots of butter and a bit of pepper.

For more Pinterest recipes, go to Blueberry Muffin Smoothie

For more McCormick, recipes, go to Fajitas

For more potato recipes, go to Cheese Potato Crisps

For more recipes, go to Slow Cooker Pinto Beans

 

Slow Cooker Pinto Beans

I love beans. They are good for you, you can do all kinds of things with them, and they cost barely anything.

But every time I try to make them on the stove they come out half done and half hard. So I decided to try a crock pot and went out to find a recipe. I got this from Mom’s Kitchen Handbook.

Ingredients:

  • 1 lb of Dried Pinto Beans (2.5 cups, rinsed, and picked over for tiny stones)
  • 7.5 Cups of Water
  • 1 Teaspoon of Crushed Red Pepper
  • 2 Teaspoons of Salt
  • 1/4 Teaspoon of Black Pepper

Directions:

  1. Pick over the beans, removing small stones.
  2. Rinse the beans in a colander
  3. Put beans, water, red pepper, salt, and black pepper into the crock pot.
  4. Cover and cook on low until the beans are tender (7-9 hours).

Thoughts After Cooking:

These were amazing! And I loved every moment of eating them.

For more crock-pot recipes, go to Black Bean and Turkey Stew

For more recipes, go to Blueberry Muffin Smoothie