Hometown Christmas {A Gooseberry Patch Review and Giveaway}

I'm very excited for today's post. One, it is a tasty recipe that is super simple, and oh so pretty on the plate (the perfect holiday colors too). And two, because it comes with a great cookbook I can't wait to introduce you to, and a giveaway so one of you can win it too!

Ya'll know how much I love Gooseberry Patch and their wonderful cookbooks filled with simple, yummy, down home recipes by every day cooks like you and me. Well, this year they have a new holiday one, Hometown Christmas and I'm so honored to be published in it! Yep, that's right check out the dessert section for my Mint Chocolate Chip Mousse! A delicious, simple dessert perfect for this holiday season.

But today isn't about my recipe. It's about a great side dish that could not be easier, but turns out both beautiful to the eye and satisfying to the palate. Not to mention the perfect colors for your Christmas table! 

Are you looking for a new veggie side dish to include in your holiday meal? How about one that can be done in almost no time at all, but still uses fresh produce, easily found even in these cold winter months? Oh, and did I mention it includes bacon too? That should enough to entice your taste buds right there!

These have a "cooked all day" flavor with the ease of knowing you can have them ready quickly, something we can all appreciate this time of year. I don't know about you, but I want to enjoy time with my family, not have them playing and enjoying one another, with me stuck in the kitchen the whole time missing out on the festivities. 

If you're looking for something new to add to your holiday menu, I think you've found it. Or if you're simply looking for a simple side dish to use any night of the week, you've found that too. And don't forget to scroll down after the recipe for your chance to win a copy of Hometown Christmas for yourself, or give it away to the special foodie in your life!

Skillet Green Beans From Hometown Christmas
Submitted by Jen Thomas, Santa Rosa, CA Page 89
1 lb. green beans, trimmed and cut into 2 inch pieces
4 Roma tomatoes, chopped
1 small onion, chopped
3 slices bacon
1/2 c. chicken broth

In a large skillet, cook bacon until crisp. Remove, but leave drippings. Add onion and cook until crisp-tender. Add beans, pepper and broth. Stir. Bring to a boil. Reduce heat to medium-low, cover and cook for 4-6 minutes. Stir in tomatoes and heat through. Top with crumbled bacon.

Shared on The Country Cook Dec. 6, 2013

Green Beans at Very Good Recipes

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Dec. 13, 2013

(1) Lucky Winner will receive Hometown Christmas

Mandatory Entry:

1.Leave a comment telling me your favorite Christmas side dish!

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

GOOD LUCK!

And if you would like to purchase this fabulous cookbook (maybe for a foodie on your shopping list) check out Gooseberry Patch online or on Amazon.

Disclaimer: I was given a free cookbook to give away to a fan for this review. All thoughts and opinions are my own.

I'm very excited for today's post. One, it is a tasty recipe that is super simple, and oh so pretty on the plate (the perfect holiday colors too). And two, because it comes with a great cookbook I can't wait to introduce you to, and a giveaway so one of you can win it too!

Ya'll know how much I love Gooseberry Patch and their wonderful cookbooks filled with simple, yummy, down home recipes by every day cooks like you and me. Well, this year they have a new holiday one, Hometown Christmas and I'm so honored to be published in it! Yep, that's right check out the dessert section for my Mint Chocolate Chip Mousse! A delicious, simple dessert perfect for this holiday season.

But today isn't about my recipe. It's about a great side dish that could not be easier, but turns out both beautiful to the eye and satisfying to the palate. Not to mention the perfect colors for your Christmas table! 

Are you looking for a new veggie side dish to include in your holiday meal? How about one that can be done in almost no time at all, but still uses fresh produce, easily found even in these cold winter months? Oh, and did I mention it includes bacon too? That should enough to entice your taste buds right there!

These have a "cooked all day" flavor with the ease of knowing you can have them ready quickly, something we can all appreciate this time of year. I don't know about you, but I want to enjoy time with my family, not have them playing and enjoying one another, with me stuck in the kitchen the whole time missing out on the festivities. 

If you're looking for something new to add to your holiday menu, I think you've found it. Or if you're simply looking for a simple side dish to use any night of the week, you've found that too. And don't forget to scroll down after the recipe for your chance to win a copy of Hometown Christmas for yourself, or give it away to the special foodie in your life!

Skillet Green Beans From Hometown Christmas
Submitted by Jen Thomas, Santa Rosa, CA Page 89
1 lb. green beans, trimmed and cut into 2 inch pieces
4 Roma tomatoes, chopped
1 small onion, chopped
3 slices bacon
1/2 c. chicken broth

In a large skillet, cook bacon until crisp. Remove, but leave drippings. Add onion and cook until crisp-tender. Add beans, pepper and broth. Stir. Bring to a boil. Reduce heat to medium-low, cover and cook for 4-6 minutes. Stir in tomatoes and heat through. Top with crumbled bacon.

Shared on The Country Cook Dec. 6, 2013

Green Beans at Very Good Recipes

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Dec. 13, 2013

(1) Lucky Winner will receive Hometown Christmas

Mandatory Entry:

1.Leave a comment telling me your favorite Christmas side dish!

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

GOOD LUCK!

And if you would like to purchase this fabulous cookbook (maybe for a foodie on your shopping list) check out Gooseberry Patch online or on Amazon.

Disclaimer: I was given a free cookbook to give away to a fan for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

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Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
Pin It

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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Childhood Camping

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
Pin It

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
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French Fry Substitute

"French fries are not a vegetable". How many of us parents have found ourselves saying that to little kids so many times that if we had a nickel for each, we could be eating French Fries in Paris??!!

But what if you could have your kids eat something that will remind them of fries, but really be a vegetable?? Best of both worlds right? Why do kids love fries? Well, for many reasons probably, but I think two at the top of the list are 1. they are crunchy and 2. they can dip them. Let's face it, if kid's can dip or dunk something, they love to eat it. So how about a crunchy green bean with a flavorful dipping sauce that kind of resembles ketchup? I think it's pretty genius myself. Plus, if you are also a fan of fried green beans like us, this is a fantastic sauce for those too!

We love roasted vegetables. I've done everything from beets to asparagus to Brussels sprouts to broccoli to more. But why I never thought of Mr. Green Bean, I'm not sure. So when I had a big back of beautiful fresh ones just aching for something new, I figured why not! These are crunchy and taste the way a green bean was meant to taste!

For some parents, the "kids eat your veggies" conversation is a daily battle. I'm lucky enough not to have that, but any time I can find ways to help those of you who do struggle with it, I'm excited and happy to share! 

Roasted Green Beans with Zesty Dipping Sauce

1 lb. fresh green beans, trimmed and dried

1 TBS olive oil

Salt and Pepper to taste

Sauce: From Mommy's Kitchen

1/3 c. ketchup

1/3 c. mayo

1 TBS Worcestershire

1/8 tsp. garlic salt

1/4 tsp. pepper

In a small bowl combine sauce ingredients and whisk well. Chill until serving. Preheat oven to 425. Place green beans on a baking sheet. Toss with olive oil, salt and pepper until lightly coated. Roast for 20-25 minutes until slightly browned around edges, but still crisp.

*NOTE* If you cook these longer, these will get much darker. We like them just slightly browned.

Shared on The Country Cook Apr. 5, 2013
Shared on Make Ahead Meals Apr. 8, 2013
Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013

Green Beans at Very Good Recipes
Pin It

"French fries are not a vegetable". How many of us parents have found ourselves saying that to little kids so many times that if we had a nickel for each, we could be eating French Fries in Paris??!!

But what if you could have your kids eat something that will remind them of fries, but really be a vegetable?? Best of both worlds right? Why do kids love fries? Well, for many reasons probably, but I think two at the top of the list are 1. they are crunchy and 2. they can dip them. Let's face it, if kid's can dip or dunk something, they love to eat it. So how about a crunchy green bean with a flavorful dipping sauce that kind of resembles ketchup? I think it's pretty genius myself. Plus, if you are also a fan of fried green beans like us, this is a fantastic sauce for those too!

We love roasted vegetables. I've done everything from beets to asparagus to Brussels sprouts to broccoli to more. But why I never thought of Mr. Green Bean, I'm not sure. So when I had a big back of beautiful fresh ones just aching for something new, I figured why not! These are crunchy and taste the way a green bean was meant to taste!

For some parents, the "kids eat your veggies" conversation is a daily battle. I'm lucky enough not to have that, but any time I can find ways to help those of you who do struggle with it, I'm excited and happy to share! 

Roasted Green Beans with Zesty Dipping Sauce

1 lb. fresh green beans, trimmed and dried

1 TBS olive oil

Salt and Pepper to taste

Sauce: From Mommy's Kitchen

1/3 c. ketchup

1/3 c. mayo

1 TBS Worcestershire

1/8 tsp. garlic salt

1/4 tsp. pepper

In a small bowl combine sauce ingredients and whisk well. Chill until serving. Preheat oven to 425. Place green beans on a baking sheet. Toss with olive oil, salt and pepper until lightly coated. Roast for 20-25 minutes until slightly browned around edges, but still crisp.

*NOTE* If you cook these longer, these will get much darker. We like them just slightly browned.

Shared on The Country Cook Apr. 5, 2013
Shared on Make Ahead Meals Apr. 8, 2013
Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013

Green Beans at Very Good Recipes
Pin It

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Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Why Didn't I Do This Before?

Sometimes it's so funny how you can do something the same way for years, and then one day you decide to try it a new way, and you say to yourself "Um, why didn't I do this before?" I guess it just takes our inner light bulb going off to make everything come into focus. And it seems to me, 9 times out of 10, when this happens, it is something so simple it kind of makes you feel dense!

This was the case last week, 2 days post Christmas when I was getting ready to roast chicken for supper. It was a recipe I had made too many times to count, taught to me by my mother in law years ago. I went into the kitchen and had to move my new Crock Pot off the counter to prep the chicken. And that's when it happened. That inner light bulb lit up as bright as a Christmas tree and I knew in an instant I was making this recipe a little different this time. I had a ton of stuff around the house to do, and multiple games of Death Star Jenga to play with Monkey, so why not let supper cook itself (for the most part) in the Crock Pot? I have no idea why I had never thought of this before. I'm sure a little piece of it was my inner foodie begging to use that new Crock Pot for a 2nd night in a row. Whatever the reason I finally thought of it, I am so happy I did because it will never be prepared the original way again! This is perfect on a cold day when you want something warm and comforting, but don't want to put forth a lot of effort! The chicken can even be made in the morning, or the night before. Sometimes our best ideas are those that come to us when we least expect it!

Crock Pot Chicken and Biscuits
1 lb. chicken tenders
2 (15 oz) cans mixed veggies, drained
2 (10 3/4 oz) cans cream of chicken soup
2 c. chicken broth
1 (8 ct.) refrigerated biscuits
Olive oil
Salt and Pepper to taste

Preheat oven to 375. On a large baking sheet, mix chicken tenders, olive oil, salt and pepper. Roast for 30 minutes until juices run clear. (If preparing ahead, set aside to cool) Cut chicken into small dices. In Crock Pot combine chicken, veggies, soup and broth. Stir well to combine. Season with salt and pepper. Cook on LOW for 4 hours. About 20 minutes before serving, prepare biscuits according to package directions. Split biscuits and serve chicken mixture "open face" style on top.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Chicken at Very Good Recipes
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Sometimes it's so funny how you can do something the same way for years, and then one day you decide to try it a new way, and you say to yourself "Um, why didn't I do this before?" I guess it just takes our inner light bulb going off to make everything come into focus. And it seems to me, 9 times out of 10, when this happens, it is something so simple it kind of makes you feel dense!

This was the case last week, 2 days post Christmas when I was getting ready to roast chicken for supper. It was a recipe I had made too many times to count, taught to me by my mother in law years ago. I went into the kitchen and had to move my new Crock Pot off the counter to prep the chicken. And that's when it happened. That inner light bulb lit up as bright as a Christmas tree and I knew in an instant I was making this recipe a little different this time. I had a ton of stuff around the house to do, and multiple games of Death Star Jenga to play with Monkey, so why not let supper cook itself (for the most part) in the Crock Pot? I have no idea why I had never thought of this before. I'm sure a little piece of it was my inner foodie begging to use that new Crock Pot for a 2nd night in a row. Whatever the reason I finally thought of it, I am so happy I did because it will never be prepared the original way again! This is perfect on a cold day when you want something warm and comforting, but don't want to put forth a lot of effort! The chicken can even be made in the morning, or the night before. Sometimes our best ideas are those that come to us when we least expect it!

Crock Pot Chicken and Biscuits
1 lb. chicken tenders
2 (15 oz) cans mixed veggies, drained
2 (10 3/4 oz) cans cream of chicken soup
2 c. chicken broth
1 (8 ct.) refrigerated biscuits
Olive oil
Salt and Pepper to taste

Preheat oven to 375. On a large baking sheet, mix chicken tenders, olive oil, salt and pepper. Roast for 30 minutes until juices run clear. (If preparing ahead, set aside to cool) Cut chicken into small dices. In Crock Pot combine chicken, veggies, soup and broth. Stir well to combine. Season with salt and pepper. Cook on LOW for 4 hours. About 20 minutes before serving, prepare biscuits according to package directions. Split biscuits and serve chicken mixture "open face" style on top.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Chicken at Very Good Recipes
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A New Twist On An Old Favorite

I love Green Bean Casserole. In fact, it always makes an appearance on our Thanksgiving, or Christmas dinner tables; and sometimes, both! We also love stuffed mushrooms, and if we are lucky enough to travel to Pennsylvania to my Grammy's for Thanksgiving, she always has them included in her menu. So you can imagine my extreme excitement when I found this recipe. I actually found it back in September and saved it because I knew it would make a great post leading up to Thanksgiving!  It's like taking two absolutely delicious favorites, marrying them, and if they had a baby, this would be the result. Use them as an appetizer or a side dish. They work very well for either. And let's be honest, we always need more appetizers around the holiday time, because if your family is anything like me, everyone is going to snack for hours before the big dinner is even served! I actually used them as a side with grilled steak the day I tested the recipe, and they worked great for that too. Kind of reminded me of something you could get at a steakhouse.  The holidays are quickly approaching and people across the world are trying to narrow down their menus. If you need something else for you Turkey Day meal, or maybe and upcoming holiday party, these would make a great addition!

Green Bean Casserole Stuffed Mushrooms Adapted From Taste of Home
2 lbs. white button mushrooms, stems removed
1 (14.5oz) can French style green beans, drained
3/4 c. Parmesan cheese, divided
2 garlic cloves, grated or minced
3 slices pre- cooked bacon, diced
1/8 tsp nutmeg
1/8 tsp pepper
1 c. breadcrumbs
1/4 c. condensed cream of onion soup
1/4 c. water
1 c. French Fried onions, crushed

Preheat oven to 425. In a small skillet, saute bacon and garlic until heated through. Set aside. In a food processor add green beans, 1/2 c. Parmesan, bacon mixture, nutmeg, pepper, water, and soup. Pulse until well combined and smooth. Transfer to a bowl and fold in bread crumbs. Place mushroom caps, stem side down, in a 9x13 pan (It will probably take 2 batches) Spray with cooking spray. Cook for 10 minutes, turning once. Remove from oven and drain any liquid collected. Using a small spoon (I like using an iced tea spoon) fill mushroom caps with green bean mixture. Pat gently to evenly distribute. Place back in baking dish. Sprinkle with remaining Parmesan and top each with fried onions, pressing down gently to adhere. Bake for 10 additional minutes or until tender and heated through.

Shared on The Country Cook Nov. 9, 2012
Shared on Make Ahead Meals on Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012
Shared on Lady Behind The Curtain Nov. 14, 2012
Shared on Miz Helen's Country Cottage Nov. 15, 2012

Muhsrooms at Very Good Recipes
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I love Green Bean Casserole. In fact, it always makes an appearance on our Thanksgiving, or Christmas dinner tables; and sometimes, both! We also love stuffed mushrooms, and if we are lucky enough to travel to Pennsylvania to my Grammy's for Thanksgiving, she always has them included in her menu. So you can imagine my extreme excitement when I found this recipe. I actually found it back in September and saved it because I knew it would make a great post leading up to Thanksgiving!  It's like taking two absolutely delicious favorites, marrying them, and if they had a baby, this would be the result. Use them as an appetizer or a side dish. They work very well for either. And let's be honest, we always need more appetizers around the holiday time, because if your family is anything like me, everyone is going to snack for hours before the big dinner is even served! I actually used them as a side with grilled steak the day I tested the recipe, and they worked great for that too. Kind of reminded me of something you could get at a steakhouse.  The holidays are quickly approaching and people across the world are trying to narrow down their menus. If you need something else for you Turkey Day meal, or maybe and upcoming holiday party, these would make a great addition!

Green Bean Casserole Stuffed Mushrooms Adapted From Taste of Home
2 lbs. white button mushrooms, stems removed
1 (14.5oz) can French style green beans, drained
3/4 c. Parmesan cheese, divided
2 garlic cloves, grated or minced
3 slices pre- cooked bacon, diced
1/8 tsp nutmeg
1/8 tsp pepper
1 c. breadcrumbs
1/4 c. condensed cream of onion soup
1/4 c. water
1 c. French Fried onions, crushed

Preheat oven to 425. In a small skillet, saute bacon and garlic until heated through. Set aside. In a food processor add green beans, 1/2 c. Parmesan, bacon mixture, nutmeg, pepper, water, and soup. Pulse until well combined and smooth. Transfer to a bowl and fold in bread crumbs. Place mushroom caps, stem side down, in a 9x13 pan (It will probably take 2 batches) Spray with cooking spray. Cook for 10 minutes, turning once. Remove from oven and drain any liquid collected. Using a small spoon (I like using an iced tea spoon) fill mushroom caps with green bean mixture. Pat gently to evenly distribute. Place back in baking dish. Sprinkle with remaining Parmesan and top each with fried onions, pressing down gently to adhere. Bake for 10 additional minutes or until tender and heated through.

Shared on The Country Cook Nov. 9, 2012
Shared on Make Ahead Meals on Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012
Shared on Lady Behind The Curtain Nov. 14, 2012
Shared on Miz Helen's Country Cottage Nov. 15, 2012

Muhsrooms at Very Good Recipes
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