GREEN BEAN-MUSHROOM-BACON & CHEESE CASSEROLE

The traditional "green bean casserole" has always intrigued me. I see it mostly during the holidays and I want to enjoy it, although I'm not too fond of the mushroom soup sauce it usually has. This year, I set out to re-invent this holiday casserole and I absolutely love the final results.
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I used fresh green beans, sauteed sweet onions, portobello mushrooms, crisp bacon, a little cheddar cheese and my own white sauce. The resulting "green bean casserole" was delicious and we ate a ton of it. 1 pound of fresh green beans cut into 2" pieces
½ cup chopped sweet onion
½ pound of baby portobello mushrooms sliced
½ pound of bacon fried crisp (drained well & crumbled)
1 cup shredded cheddar cheese (loosely packed)
1 clove garlic minced finely
3 tablespoons white flour
1 teaspoon salt
scant ½ teaspoon black pepper
2½ cups milk
2 tablespoons butter

In a large frying pan, melt the butter and saute the chopped onions until they smell sweet; add the garlic and saute until it barely turns golden. Add the green beans and mushrooms (mixing well) and saute for a few minutes until they start to wilt just a little (don't cook them all the way through). Remove pan from heat and set aside.
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In a sauce pan, melt 3 tablespoons butter. When butter is hot, add (all at once) the flour, salt & pepper, stirring quickly. Cook on medium for about a minute (to remove any flour taste). Next, you are going to add the milk, a little at a time, whisking like a mad woman while you add the milk (this will eliminate lumps in the sauce). Once the milk and butter-flour mixture are mixed well, cook on medium heat (stirring every once in a while) until it gets nice and thick.

Remove from heat and stir in the cheese & crisp bacon. Add this mixture to the vegetables and stir well (but gently). Place in an lightly greased casserole dish and bake at 350 for about 30 minutes or until very hot.
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It was really tasty and the leftovers made a mouth watering lunch the next day.

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The magical Gingerbread Cupcake

First of all, I'm sorry that I can't keep my promise to post the story about my journey in Bali last November. I didn't imagine before, that month of December will pass very fast. The month that I have been really waiting for months, will end very soon... and I have no time and energy to post that story. Hopefully next month I'll have perfect time to upload the photos and the story.We began this

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Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite 

for years. One tenderloin makes a special romantic dinner for two.  Make two tenderloins to serve six for entertaining. It makes an elegant presentation.

Just two ingredients.

 Puff pastry sheets and peppercorn seasoned pork tenderloin.

 One tenderloin per package already perfectly seasoned.

 Place on foil-lined baking sheet. Roast for 22 minutes @350.

 Thaw the pastry sheets and roll out slightly.

Lay the pre-roasted tenderloin on the pastry sheet and fold over. 

 Pinch the ends to seal.

 Remove the foil from the baking pan and spray with cooking spray.

 Place tenderloins seam side down three inches apart. 

 Brush with egg wash.

 Bake another 30 minutes @ 350, until golden brown.

 Let rest for 10 minutes. Slice diagonally about 1" thick. 

 It will be nice and juicy.

Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry (2 in a package)

2 peppercorn flavored pork tenderloins

egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until soft enough to roll out slightly.

Place the tenderloin on a foil-lined baking sheet.

Roast @ 350 for 22 minutes

Remove the roast and discard the foil. Spray the sheet with cooking spray.

Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.

Place seam side down on the sprayed pan. Brush the top with the egg wash.

Return to the oven and continue to roast for 30 minutes more.

Remove and let rest for 10 minutes before slicing.

Slice on the diagonal into 1" thick slices.

serves six

Enjoy!

Links: Between Naps On The Porch

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Baked Apple Pancake

This is a lot like our favorite strawberry pancake. The batter is the same. The addition of the sliced apples, cinnamon and brown sugar make it a favorite for a fall or winter breakfast. It will make your kitchen smell wonderful in the morning.

 It will puff-up slightly.

 You can use a glass or pottery pie dish or a cast iron skillet.

 Melt the margarine in a pie dish in a 425 oven.

 Gather your ingredients: batter, cinnamon and brown sugar mixture, and sliced apples sprinkled with a little lemon juice and tossed in a bowl.

 Add the apples to the bubbly hot melted margarine/butter. Sprinkle half the brown sugar/cinnamon mixture on top of the apples. Return to the oven for 5 minutes.

 Then pour the batter over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top.

 Return to the oven and bake for 18-20 minutes until puffed and golden.

 Sprinkle with a little extra lemon juice and cinnamon sugar.

 The aroma of a baked hot cinnamon apple pancake and coffee brewing will lure you, or anyone out of a bed on a cold morning. 

You could also serve these with warm maple syrup, though we prefer just the extra cinnamon sugar. 

Cut into wedges to serve.
You can double the recipe and use a 9X13 pan
and bake for 30 minutes..


Baked Apple Pancake
 1 large apple, peeled and sliced
1 t lemon juice
2 T butter
2 T brown sugar
1/2 t cinnamon
2 eggs
1/2 C flour
1/2 C milk
1/4 t vanilla



Toss the apple slices with lemon juice in a bowl,
 set aside while you make the bater.
Put the 2 T butter into the pie dish and put into oven and preheat to 425.
Whisk the eggs, then add the flour and milk. Whisk until smooth. Whisk in the vanilla, set aside.
Combine the brown sugar and cinnamon.
When the butter in the pie dish is bubbly hot, remove from the oven and add the apples. Sprinkle half the brown sugar/cinnamon mixture over the apples and return the dish to the oven for 5 minutes.
Remove the dish from the oven and pour the batter evenly over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top. Return the pan to the oven and bake another 18-20 minutes until slightly puffed and golden brown. Put your plates in the oven the last minute or two to heat.
Sprinkle with a little additional lemon juice and cinnamon sugar.
Cut unto wedges and serve right away on heated plates.

Enjoy!

Links: My Romantic Home, BNOTP, TTT,
Sweet As Sugar Cookies, This Week's Cravings

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OATMEAL CRANBERRY WALNUT COOKIES

If you are looking for one more easy cookie to round out your holiday baking, try these delicious cookies. They are light, crispy and buttery tasting (not the standard heavy oatmeal cookie).

1 cup butter (room temperature)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon cinnamon
2 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups Craisens (sweetened dried cranberries)
1 cup chopped walnuts
Beat butter, sugars, eggs and extracts for FIVE MINUTES (important to the light crispy nature of this cookie).
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In another bowl, mix the flour, oatmeal, baking soda, baking powder, cinnamon and salt. Add this dry mixture to the butter mixture (1 cup at a time) beating well after each addition.
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Stir in the dried cranberries and walnuts. Let this finished cookie dough sit for about 5 minutes.
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Roll the dough into 1" balls (dough will be a little sticky). Place the dough balls on lightly greased cookie sheet, about 2" apart. Bake in 350 preheated oven for 12-14 minutes (my oven took 13 minutes).

NOTE: Before you put the cookie dough balls on the baking sheet, look for the side that shows the most cranberries and put that side up (the prettiest side).

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NOTE: These freeze very well. I drizzled a vanilla glaze on my cookies (for the holidays) but that is not necessary. Makes about 4 dozen?

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Chicken Tetrazzini

If you have 2 cups of leftover roast chicken or turkey, you're in luck.

Creamy pasta and chicken casserole.

 Gather the ingredients

Melt the butter until foamy in a large skillet.

Add the flour.

 Stir with a whisk to blend.

 Add the salt and pepper. Cook until the mixture is smooth and bubbly.

 Whisk in the broth.

 Stirring until smooth,

 and thickened.

 Stir in the cream. Heat to boiling, stirring constantly for 1 minute.

 I add a pinch of nutmeg.

 Stir in the sherry.

 Add the mushrooms and chicken.

 Stir in the cooked spaghetti.

 Combine well.

 Pour into a 2qt casserole. Sprinkle top with Parmesan cheese.

 Bake for 30 minutes at 350.

 Until top is golden.

Menu

Tetrazzini, Spinach Salad, Glazed Carrots or Peas, Crescent rolls

  Enjoy!

Chicken Tetrazzini

 1/4 C butter (1/2 stick)

1/4 C flour

1/2 t salt

1/4 t pepper

pinch nutmeg

1 C chicken broth ( can use a bullion cube and water)

1 C heavy cream

1/4 C sherry

2 C cubed cooked cooked chicken or turkey 

4-oz jar sliced mushrooms, drained

8-oz spaghetti, cooked and drained

1/2 C Parmesan cheese, grated

Start cooking the spaghetti. Heat the butter in a large pan until hot and foamy. Add the flour. Cook until the mixture is smooth and bubbly. Add the salt and pepper. Stir in the  broth. Heat to boiling, stirring constantly until thickened. Stir in the cream and whisk until blended and thickened for 1 minute. 

Stir in the sherry. Add the chicken and mushrooms. Add the spaghetti and stir until well combined.

Pour into a 2-qt casserole. Top with the grated cheese. Can make ahead to this point. Bake for 30 minutes at 350.

Enjoy!

Links: Cuisine Kathleen, Seven-Thirty-Three, Tasty Tuesday

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EASY FRUIT LADDER

I've made this fruit ladder a million times. It is super simple, fast, looks impressive on any dinner table and is delicious. The dough works beautifully, is very forgiving and never fails!! You can make this ladder with any pre-cooked fruit filling (home made or commercial).

I have had people tell me this looks hard to make, but trust me, it is not. There is just one little trick: roll the dough out into a rectangle and then move it to your baking sheet BEFORE you try to make the ladder. You can't move the ladder (and keep it's shape) after it is filled. This dough is the real secret to this recipe.

Preheat oven to 350°

1 cup butter softened
1 cup sour cream
2 cups flour

Mix ingredients with an electric mixer (the dough will be a little sticky before it is chilled). Divide dough in half (this recipe makes TWO ladders). Put each ball of dough in some plastic wrap and rough it into a large disk shape…cover well and refrigerate 1 hour (extremely important).

After an hour, remove from fridge and flour your counter top and rolling pin. Roll one of the disks into a rectangle about 15” x 10”. Pick up the crust rectangle (it will not break) and lay it on a lightly greased baking sheet.

Now I could describe, at length how to do this next step, but a picture will describe it much quicker:

Find the center of your crust rectangle, and spread your fruit filling in a 3” wide strip, long-wise, right down the center of the rectangle (keep the fruit about an inch away from each end of the ladder). Each ladder will take ½ can of commercial fruit filling.

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Cut the dough, on both sides of the fruit, into equal strips, but be sure you stay about an inch away from the fruit filling. Pull the strips back over the fruit (one at a time) in a criss-cross fashion (the strips just lay on top of each other, don't crimp). The only part that is crimped is the very first strip (on each end of the ladder), it should be pinched together.

 

Bake the fruit ladder for 30-40 minutes (in a preheated 350 degree oven) or until lightly golden. Run a spatula under the ladder to make sure it is loose, and then slide it off onto a serving plate. Drizzle it with a simple powdered sugar glaze and decorate with nuts (I like candied nuts), sprinkles, or any decoration you like.

 

I have tried lots of different fruits, cherry, lemon, raspberry, blueberry, apple strawberry, blackberry, etc. Commercial pie filling works as well as home made.

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