Best Homemade Green Bean Casserole

I find recipe ideas all over the place.  This one comes from Delish and it doesn't disappoint.

1 lb green beans, trimmed

6 Tbsp butter, divided

1 onion, sliced into half moons

8 oz sliced mushrooms

2 cloves garlic, minced

1/4 cup flour

3 cups whole milk

Kosher salt

Freshly ground black pepper

1 1/2 cups French's fried onions

Preheat your oven to 350 degrees.  Prepare an ice bath.  In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes.  With a skittle spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.  

In a large cast iron skillet over medium heat, melt 2 Tbsp of butter.  Add onions and cook, stirring occasionally until tender, about 5 minutes.  Add mushrooms and season with salt and pepper.  Cook, stirring often, until mushrooms are golden, about 5 minutes more.  Stir in garlic then transfer mixture to the bowl with the green beans.

Melt remaining 4 Tbsp of butter in the same skillet over medium heat.  Whisk in flour and cook until golden, about 2 minutes.  Gradually whisk in milk and bring to a simmer.  Cook until thickened, about 4 minutes.  Remove from heat then add green bean mixture and toss until evenly combined.  

Bake until warmed through and bubbling around the edges, about 20 minutes.

Top with fried onions and bake 5 - 8 minutes more.  Serve warm.  

 

Cheesy Garlic Butter Hasselback Potatoes

1 1/2 lbs new or small potatoes
1/4 cup butter, melted
1/4 cup olive oil
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
1/4 cup finely chopped parsley

Preheat your oven to 375 degrees.  Line a large baking sheet with foil.

Slice each potato like an accordion, making sure not to cut all the way through.  Place potatoes on the sheet pan.

In a small bowl, whisk together melted butter, olive oil and garlic.  Brush mixture over potatoes then season with salt and pepper.  Bake for 20 minutes, until the slits are starting to separate, and the potatoes are beginning to turn golden.  

Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top.  Bake for another 23 - 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.

Garnish with parsley and serve warm.  

 

Easy Citrus Tart

 I love easy desserts and this one fits the bill.  It's versatile and easy to change up flavors.

14 whole graham crackers
2 Tbsp sugar
5 Tbsp butter, melted
1 batch curd (see below)
Whipped cream for topping

Preheat your oven to 350 degrees.  Break the graham crackers into pieces, then pulse in food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.  

Press the crumb mixture into the bottom and about 1" up the side of a 9" springform pan.  Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.

Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until set, at least 4 hours.  

Remove the springform ring and transfer the tart to a platter.  Top with shipped cream.

Lemon Curd

1 cup sugar

1 Tbsp grated lemon zest, plus 1/2 cup lemon juice

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp cold butter, cut into small pieces

Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan.  Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.  

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until completely set, at least 4 hours and up to 5 days.  

Mango Curd

1 cup thawed frozen mango pulp

1/3 cup sugar

3 Tbsp fresh lemon juice

4 tsp cornstarch

Pinch of salt 

3 large egg yoks

3 Tbsp butter, cut into small pieces

Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan.  Whisk in the egg yolks.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 5 - 7 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Lime Curd

3/4 cup sugar

4 tsp grated lime zest, plus 1/2 cup lime juice from 3 - 4 limes

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp. butter cut into small pieces

Whisk the sugar, 1 Tbsp lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks, in a small bowl, then whisk into the lime mixture.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh siege into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming, let cool to room temp.  Stir in the remaining 1 tsp lime zest.  Cover and refrigerate until completely set, at least 4 hours and up to 5 days.  

Tres Leches Cake with Berries

Are you looking for a dessert that will wow your guests?  Give Tres Leches Cake a go.  It's moist and refreshing.  The perfect summer dessert.  It's sweet, but not too sweet.  The perfect finish to your dinner!

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3 extra-large eggs, at room temp
1 cup plus 5 Tbsp granulated sugar

2 tsp pure vanilla extract

1/2 cup whole milk

1 1/4 cups heavy cream

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1/2 tsp pure almond extract

Seeds scraped from 1 vanilla bean

8 cups sliced fresh strawberries, for serving

Whipped cream for topping

Preheat your oven to 350 degrees.  Butter a 9" x 13" baking dish. 

Sift the flour, baking powder and salt into a small bowl and set aside.  Place the eggs, 1 cup of sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes -- yes, 10 minutes! until light yellow and fluffy.  Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture.  Mix with a rubber spatula to be sure the batter is well mixed.  Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean.  Set aside to cool in the pan for 30 minutes.

In a 4-cup measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds.  Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture.  Cover the cake with plastic wrap and refrigerate for at least 6 hours.  

To serve, toss the strawberries with the 5 Tbsp of sugar.  Dust the cake with confectioners' sugar, cut in squares and place on dessert plates.  Surround the cake with the strawberries and put a dollop of whipped cream on top and serve.  

Sugar Snap Pea Salad with Prosciutto

Every year we plant sugar snap peas in our garden and I'm always looking for new ways to use them in fresh recipes.  This one doesn't disappoint.  

Kosher salt
1 lb sugar snap peas, trimmed, strings removed
Olive oil
1 clove garlic, smashed
Pinch of crushed red pepper flakes
1/4 lb thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar

2 cups lightly packed baby arugula

1/2 small red onion, thinly sliced

1/4 cup shaved pecorino cheeses (shaved with a veggie peeler)

8 - 10 fresh mint leaves, cut into a chiffonade

Blanch the peas:  bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water.  Toss the peas into the boiling water. let the water return to a boil and cook for 2 more minutes.  Drain the peas and immediately plunge them into the ice water.  When the peas are cold, drain them and lay on paper towels to dry.  Cut in half lengthwise and reserve.  

Coat a medium sauté pan with olive oil and add the garlic and red pepper.  Bring the pan to medium heat and cook for 2 - 3 minutes.  Remove the garlic.  Add the prosciutto to the pan and cook for 3 - 4 minutes or until crispy.  Add the vinegar. 

Turn off the heat.  In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan.  Toss well.  Add the pecorino cheese and the mint.  Season with salt and pepper if needed.   

Grilled Hanger Steak

 Hanger steak has a reputation for being tough.  The secret to good hanger steak is making sure you don't cook it too long.  I like to marinate it for extra flavor.

1/4 cup dijon mustard
3 cloves garlic, smashed and finely chopped
2 sprigs rosemary, finely chopped

Zest and juice of 1 lemon

Pinch of crushed red pepper

2- 1 1/2 lb hanger steaks, trimmed.  

(Remove membrane and cut in half lengthwise)

Kosher salt

Olive oil

In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper.  

Rub the steaks with this mixture and place in a shallow baking dish and cover with plastic wrap.  Refrigerate for at least 2 hours or overnight. 

Preheat your grill to medium high heat.  Season the steaks with salt.

When the grill is hot, place the steaks on the grill.  Brush with the excess marinade and move the steaks away from any flare ups.  Grill the steaks for 7 minutes on each side for medium well.  Remove from the grill and let rest for 5 - 10 minutes before slicing.  

Beer-Marinated Grilled Skirt Steak

 

Anyone who knows me knows that I grill year-round.  And I love nothing more than a good grilled steak.  Skirt steak is a little fatty, but marinated and cooked on the grill, it becomes more tender and very rich.  This is great served by itself with veggies or topping a salad.

1 orange, thinly sliced with peel

1/2 onion, thinly sliced

4 cloves garlic, minced

2 1/4 lb skirt steak

Kosher salt and freshly ground pepper

1 cup lager beer

1/2 cup soy sauce

In a wide shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces.  Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.  Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce.  Cover with plastic wrap and let marinate for 1 hour at room temp.  You may marinate overnight in the refrigerator.

Preheat your grill to medium high heat.  Remove the steak from the marinade.  Discard the marinade.  Grill the steak to desired doneness.  My preference is medium well, about 6 minutes per side.  Remove from the grill and let rest for five minutes before slicing.  

Smoky Chicken and Corn with Honey Butter

I do love to grill year-round.  This is a recipe that is super delicious and easy to prepare on the grill.  It's a favorite in our family each summer.  

1 stick butter, at room temperature
2 Tbsp honey
Kosher salt and freshly ground pepper
2 ears of corn, shucked and cut int 1" pieces

8 oz shitake mushrooms, stemmed and thinly sliced

1 bunch scallions, trimmed and cut into 2" sections

4 sprigs fresh thyme

4 skinless, boneless chicken breasts (6-8 oz each)

1/2 tsp sweet smoked paprika

Preheat your grill to medium high.  Mix the butter, honey, 1/2 tsp salt and a few grinds of pepper in a small bowl.  

Tear off 4 large sheets of heavy-duty foil.  Divide the corn evenly among the sheets, placing it off to one side.  Top with the mushrooms, scallions and thyme.  Season the chicken with salt and the paprika and place on top of the vegetables.  Place a heaping Tbsp of the honey butter on top.  Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for het to circulate.  

Grill the foil packets for 8 minutes.  Flip the packets, gently press and cook 6 more minutes.  Flip back onto a platter to rest, 3 minutes.  Carefully open the packets and top with the remaining honey butter.  

Crab Cakes - The Quick & Easy Way

I do love crab -- crab legs most of all, but crab cakes run a close second.  I've tried many recipes, but this one has quickly become one of my favorites.

1 1/2 lb cooked crabmeat
6 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 cup panko breadcrumbs
1/2 cup finely chopped parsley
2 green onions, finely chopped
2 cloves garlic, minced
2 eggs, lightly beaten
1 - 2 Tbsp vegetable oil
1/4 cup butter

 Place crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and break up large pieces.

Add mayonnaise, mustard, 1/4 cup of the breadcrumbs. parsley, green onions, garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.  Fold to combine.  Add eggs; fold to combine.  

To form cakes, pat 1/4 cup of mixture into a 2 1/2" round cutter.  Lift cutter off.  Repeat to form 16 cakes.  Cover with plastic wrap, pressing lightly.  Chill at least 30 minutes.  

Preheat oven to 350 degrees.  Place remaining breadcrumbs in a shallow dish.  

In a 12" skillet heat oil over medium-high heat.  Lightly coat both sides of 4 cakes in breadcrumbs; add to skillet.  Press lightly with a spatula; cook 1 - 2 minutes per side or until golden brown.  Transfer to a shallow baking pan.  Repeat with remaining cakes, adding more oil, if necessary.  Top each cake with a slice of butter.  Bake for 5 minutes.  Sprinkle with paprika.  Serve with lemon wedges and your favorite dipping sauce.  

French Garden Potato Salad

 

Summertime rolls around and it's picnic time.  Who doesn't love a delicious potato salad?  This one is sure to be a hit!

1 1/2 lbs fingerling potatoes, halved lengthwise

3 large shallots, cut into chunks

1/4 cup plus 2 Tbsp olive oil

Kosher salt and freshly ground pepper

1 cup sugar snap peas, trimmed

2 Tbsp tarragon vinegar or white wine vinegar

1 Tbsp dijon mustard

1 tsp honey

1 cup heirloom cherry tomatoes, halved if large

2 mini cucumbers, diced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 Tbsp chopped fresh tarragon

Preheat your oven to 425 degrees.  Cover a baking sheet with foil and place it in the middle of your oven.  Toss the potatoes and shallots with 2 Tbsp olive oil, 1/4 tsp salt and a few grids of pepper.  Spread on the hot baking sheet and roast 25 - 30 minutes until tender and golden.  Toss halfway through.  Remove from the oven and let cool.

Meanwhile, bring a medium saucepan of salted water to a boil.  Add the snap peas and cook until bright green, but still crisp, 1 - 2 minutes.  Transfer to a bowl of ice water; let cool.  Drain and pat dry.

Whisk the vinegar, mustard, honey, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Slowly whisk in the remaining 1/4 cup olive oil.  Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, parsley, chives and tarragon.  Season with salt and pepper and toss.