A Copycat for Dad

 Father's Day is less than a week away. I hope you have the cards in the mail, the ties boxed and the cookout menu planned. 

Years ago I  heard that Father's Day was when the most collect calls happened in the US. Now, I'm sure that's no longer the case in the age of cell phones, but it has always stuck with me that even on the day that is set aside for them, dad's are still getting stuck with the check! The men in our lives deserve so much better, and if a great meal is part of your plan, I've got a terrific copycat side dish to add to your menu!

If you've ever had Texas Roadhouse's green beans, you know they are something special. But guess what? You can make them so easily at home in a matter of minutes! Plus, they are super budget friendly too!

This recipe takes canned green beans to the next level. Can you use frozen ones instead? I'm sure you could. The cooking time will increase, but if you prefer the flash frozen ones, go for it. The canned variety resembled what I've had in the restaurant so I used those. Plus, I always have a few cans on hand. 

What makes these beans so tasty? Let's start with chicken broth, which adds flavor to whatever you cook in it. There is also just a touch of sugar to add some sweetness. But if we being honest, the biggest flavor boost comes from the bacon of course. That will be the part dad can't get enough of! 

If you're having a big meal for the special dad in your life, this simple copycat recipe would definitely score you some extra points! But they can just be a super simple side dish for dinner tonight too!

Copycat Texas Roadhouse Green Beans

3 (14 oz.) cans green beans, drained

3/4 cup chicken broth

6 slices bacon, chopped

1 small white onion, chopped

2 garlic cloves, minced

1 tsp. sugar

2 TBS butter

Salt and Pepper

In a large skillet or dutch oven cook bacon until crisp. Remove with a slotted spoon and drain on a paper towel. Saute the onion and garlic in bacon drippings for 2 minutes until soft. Add chicken broth and scrape the bottom of the pan. Add beans, sugar, butter, salt and pepper. Stir well. Bring to a boil. Add bacon back in.  Reduce heat to low and cover. Simmer for 10 minutes until beans are tender. Serve or remove from heat with lid on to stay warm. 

 Shared at Weekend Potluck

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck

Cravings

Oh the things I want to eat! That's right, the pregnancy cravings have set it, in full force! And while some of them I was expecting because they are the same things I couldn't get enough of when I was expecting Alex (Can you say Coney Dogs and Fresh Fruit?) others are a tad surprising.

Now, you all know I am a pasta lover. Can't get enough of the stuff. But this little guy (Yes, for those who haven't heard, we are having another BOY!!) has me wanting one specific kind....egg noodles! Seriously, can't get enough of them! I find myself planning meals around dishes I already make with them, and searching the net for new ways I can use them. And I have to do all of this while day dreaming about eating an entire container of strawberry frosting. Oh yeah...that's another one....

This recipes came to me because I was thinking about tuna noodle casserole. Yes, there are a ton of differing opinions out there about eating canned tuna while pregnant; and I am not about to get into all of them, but for me, a touch of it here and there is okay. So, when I started to plan my weekly menu and once again I found myself staring at the picture of this family favorite, I figured why not switch it up a bit? I could still have my egg noodles, but since we had just had tuna not too long before, leave that behind.

Imagine the flavors of a classic chicken noodle soup, but in a hearty, stick to your ribs, casserole..then you are on your way to understanding why this was an instant hit! Plus, I can't forget to mention how super simple too!

With another half of pregnancy yet to go, I am sure these cravings will change and probably even become more intense. Stay tuned to see what interesting things I come up with next!

Chicken Noodle Casserole

1 1/2 lbs. boneless chicken tenders

Olive Oil

1 (12 oz.) bag frozen mixed veggies, thawed

2 (10 3/4 oz.) cans cream of mushroom soup

1 c. milk

1 lb. egg noodles

Salt and Pepper to taste

Preheat oven to 350. Drizzle chicken with olive oil and season with salt and pepper. Roast in oven for 30 minutes or until juices run clear. Shred. In a large pot of boiling water, cook noodles to package directions. Drain well. Combine noodles, chicken, veggies, soup, milk, salt and pepper. Transfer to a greased 9 x 13 baking dish. Bake for 25-30 minutes until heated through. 

BIG News

So, we've got some big things going on in the EMM house as of late. If you've noticed, new recipes on the blog have been few and far between since the beginning of the year, and there is a very good reason as to why.

Many of you follow me on Facebook, and already saw the announcement, but for those that don't, here it is...

That's right, I haven't been doing too much cooking lately, but I still have a bun in the oven! We are over the moon excited, and while the first trimester has been kinda rough, it's all worth it. 

But now you can understand why being in the kitchen and creating new recipes hasn't really been at the top of my list. When you've got "morning" sickness that lasts all day long, and most days you are too sick to leave the house, things get put on the back burner. 

However, there have been a few days here and there when I have felt up to cooking, and even trying something new, and I am always sure to take advantage of those when they come. Such was the case when this recipe came to be. It helped that it only took about 15 minutes of effort from me, and the slow cooker took care of the rest! 

This is a great "set it and forget it" meal. It is truly that effortless. I added some bread and fruit on the side and dinner was done. 

We are thrilled to be able to share our exciting news with all of you, and I hope you will be patient with me if things continue to be a little slow around here for a while. 

Crock Pot Ham & Potato Supper

1 lb. ham, cubed

1 lb. frozen green beans

8-10 red potatoes, halved or quartered

1 medium yellow onion, sliced thin

3/4 c. chicken broth

Salt and Pepper to taste

Dried Parsley

Grease Crock Pot with nonstick spray. Layer in potatoes, season with salt and pepper. Top with onions, green beans and ham. Pour chicken broth over. Cook on LOW 6-8 hours. Stir before serving and adjust seasoning. Garnish with a little dried parsley. 

First Official Day Of Fall

In case you missed it, the first official day of autumn has come and gone. Sure, most of us have been in a fall mindset since September 1st, but it was official last Wednesday, the 23rd. Now, as much as I love a good holiday, and decorate for everything from Halloween to Valentine's Day, the Autumnal Equinox isn't one of them. However, this year I decided we would welcome the new season in a most delicious way.

This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.

Is there anything better on a chilly, sometimes rainy, fall day than soup? Nope. The End. While I love soup year round, chilly fall and bitter cold winter days are the absolute perfect time for them, and this one is a classic.

Big bites of tender beef, lots of veggies and a rich broth come together with almost no work on your part and turn into something magical. Serve some hard dinner rolls, or maybe even a grilled cheese on the side, and dinner is done!

It's fall ya'll, that means soups, hoodies, bonfires, corn mazes, pumpkin patches and oh so much more! Be sure to get out there and enjoy them all!

Crock Pot Vegetable Beef Soup

2 lbs. round steak, cubed

2 medium potatoes, peeled and cubes

12 oz. bag frozen mixed veggies

3 celery ribs, diced

2 large carrots, diced

1 medium white onion, diced

1 (14 oz.) can diced tomatoes, with juice

5 1/2 c. beef broth 

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 2 hours and LOW for 4. 

Shared at Weekend Potluck

Winter Woes

So...anyone besides me totally and utterly sick of winter?! Thought so. Between the mounds of snow and the arctic cold temps. I. Am. Done. I'm not one to usually wish time away. I like to enjoy every day. Live each minute. But at this point, winter can leave, we can skip over spring and head right into summer as far as I'm concerned.  And I know those of you up in the Boston/New England area have to be ready to "tap out" at this point, so it's not just me.

One of the few ways I can even attempt to ease my pain during these brutally cold months is to find as many ways to make soup as I can. Old tried and true recipes. Twists on classics. New ones I find. I use them all to warm us up, comfort our souls and feed us a meal that makes us feel better at the end of the a long, cold day.

How about a new one made in your slow cooker? Filled with veggies and more veggies? Yeah, I have your attention now. This would be so easily adaptable with veggies you already have on hand, or find on sale in the produce aisle, or just ones that are your favorites. Plus, even though I used beef bullion and broth for extra flavor, you could easily substitute vegetable stock instead, making it a completely meat free meal, perfect for Lent. I know many of you are always looking for more recipes for Fridays this time of year.

If you are ready to say goodbye to Old Man Winter as much as I am, this new soup is the best way to make yourself feel better about warmer weather still being too many weeks away. Feed your family and thaw them out at the same time!

Slow Cooker Veggie Barley Soup

Adapted from Taste of Home

2 small potatoes, peeled and diced

1 1/2 c. frozen corn

1 1/2 c. frozen green beans

1 c. finely diced carrots

2 stalks celery, finely diced

1/2 c. frozen chopped onion

1 medium zucchini, diced

1 (32 oz.) box beef broth

2 1/2 c. water

2 beef bouillon cubes

1 tsp. garlic powder

1 dried bay leaf

1 (14.5 oz.) can Italian diced tomatoes, undrained

1 c. quick cooking barley, cooked according to box directions

Salt and Pepper to taste

Dried Parsley for garnish

Combine all ingredients except barley in slow cooker. Cook on LOW for 8-10 hours until veggies tender. In the last 30 minutes, cook barley separately on stove top. When done, stir into soup. Garnish with parsley if desired. *NOTE* You can also use medium pearl barley, and cook with rest of soup. If you choose to, only add tomatoes in the last 10 minutes of cooking. The acid in them will not allow the barley to cook correctly. I prefer to cook it separately to avoid any mushy texture.

Soup at Very Good Recipes

Disclaimer: As a Field Editor for Taste of Home, I share my opinions of this recipe as a volunteer, not a paid employee. 

Early Winter

After that nasty polar vortex last winter, I kinda hoped Mother Nature would have pity on us and give us an easy one this year. Well, it's not even officially winter yet, and she has rared her ugly head and made her presence known! Yep, a week before Thanksgiving, and our temps plummeted into the single digits with negative wind chills, making for a cold, blustery week. 

Now, I am trying hard not to complain too much because we all watched while Old Man Winter dumped some seventy, yes that's 7-0, inches of snow on Buffalo, burying them in the white stuff, and stranding people on highways for hours. I can't even imagine!

Oh, and I have to give you the other piece of this freezing puzzle. See, our housing addition is currently under major road construction, giving us all new streets. And while it's going to be really nice when they are done (estimated time, next JULY!!) right now, it's a huge pain. We have no driveway, only half a street in and out, and get the privilege of parking at least a block away, sometimes more. I'm not kidding when I say with the cold weather, and this headache, it got to a point when I was just mad every time I had to leave the house. It was a huge hassle, and I would have much rather sat inside, warm and cozy; but life doesn't work that way, and at some point, I had to put on my big girl pants (and coat, gloves, scarf, boots...) and venture out. 

So, what's a girl to do when winter comes early, her toes are frozen and her car is what seems like half a mile away? Make soup of course!! What better way to warm up, comfort the soul and feed my icicles of a family??!! 

This one is gonna become a favorite, kids. You are going to keep coming back to this simple, delicious recipe over and over during the cold months ahead. Creamy, full of veggies, so yummy...it's what winter was made for!

I'm hoping we get a small break until winter officially arrives in December. But I'm not holding my breath. I'm also hoping to actually be able to park in my driveway soon. But again, I'm not holding my breath. Either way, I'm going to eat soup, and try to look at the bright side...spring is only 116 days until Spring! 

Easy Vegetable Chowder From Taste of Home

1 medium onion, finely chopped

1 (12 oz.) bag frozen broccoli and cauliflower

1 (12 oz.) bag frozen mixed veggies

3/4 c. butter

1/2 c. flour

4 c. chicken broth

2 c. milk

2 c. half and half

1 tsp. dried oregano

1/4 tsp. garlic powder

Salt and Pepper to taste

In a large Dutch oven, saute onion in butter until soft. Add flour; stir to combine. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in milk, cream, oregano, garlic powder, salt and pepper. Add veggies. Cook gently over a low heat until heated through, about 15 minutes. 

 

Disclaimer: As a Field Editor for Taste of Home, I share this recipe for my own use. I am not a paid employee. 

Car Repairs and Recipes

Not two things that normally go together, right? But last week, they did for me, and the result is going to be something yummy for you!

I hate car repairs. Ugh. They are so annoying. And more often than not, so expensive. Luckily, this time was a "planned" visit, not unexpected, so it was a tad less painful. 

So as I sat there in the waiting room, finding ways to pass the 3 hours it was going to take for them to finish my car, and I found myself talking food with a couple other ladies also waiting. We were watching Food Network  and discussing what the chef was making, which turned into things we love to make, which then turned into us swapping ideas and recipes. 

One of the ladies said she had just made a recipe for her boyfriend, who is pretty picky, and he loved it. She works weird shifts, and is always looking for ways to use her slow cooker to make meals easier. She said it was great because she could have it cooking while she worked, he could eat when he got home, and it was still just as delicious when she got home later. With our busy schedules, dishes you can eat out of all night long are a must!  

If you love chicken pot pie, you're going to adore this. It's like the inside of a chicken pot pie your grandma used to make, turned into a comforting bowl of soup. Think pot pie without the crust. Which, for me is quite appropriate since when I was a kid I always left the crust on the plate after I ate the entire middle out.

This makes the perfect "set it and forget it" fall supper. It's full of flavor and will warm your family up in no time. I can't say I'm ever going to enjoy getting the car repaired, but at least this time I came out of it 

Crock Pot Creamy Chicken Stew 

3 boneless chicken breasts, cubed

3 c. frozen mixed veggies 

2 (10 3/4 oz.) cans cream of chicken soup

1 can water

3 medium potatoes, peeled and cubed

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tsp. dried parsley

2 tsp. cornstarch

Salt and Pepper to taste

Combine all ingredients except cornstarch in slow cooker. Mix well. Cook on HIGH for 6 hours. Combine cornstarch with 3 tsp. liquid from stew. Stir well, Pour back into stew. Cook until thick, about 10-15 minutes.

Shared on The Country Cook Sept. 26, 2014

Bitter Cold

Has the deep freeze of winter found it's way to your neck of the woods yet? I can honestly say, it found us in Indiana, and much sooner than what we are normally used to. Sure, we live in the Midwest, and during winter we know it's going to get cold...very cold, but when the wind chill factors are in the negative digits 2 weeks before Christmas, before the first official day of winter, they seem even more harsh to our bodies that are trying to adapt.

We're talking the kind of cold that takes your breath away the second you step out into it. The kind of cold that you feel like you have to squint when you're outside. Not because the sun is too bright...there is no sun...but you're afraid your eyes are going to freeze open! That kind of bone chilling cold is exactly what we were dealing with the day I made this soup.

We love soup, anytime, but no other time more than when we are freezing. When the thermometer can't get above zero, it just makes the soup taste better. It fills you up, thaws you out, and helps your body to feel more human-like again.

Now, if you're like my husband and after reading the recipe ask "Um, where is the protein?", don't worry. You won't miss it! Yep, it's all veggies, of every color you can think of, hanging out to make something so delicious I guarantee you will be making it again and again during these cold winter months. Plus, you can add other veggies, substitute others out, the possibilities are endless!

If you feel like you will never be warm again, think about hot sunny days spend on the warms sands of a beach somewhere. Go to that happy place in your head; and then make this soup!

Slow Cooker Veggie Soup Adapted from Hometown Christmas
3 (14 oz.) cans chicken or vegetable broth
3/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 (14 oz.) can diced tomatoes, with juice
2 medium zucchini, diced
2 medium yellow squash, diced
8 small red potatoes, diced
3 medium carrots, diced
1/2 TBS dill weed
1 TBS dried oregano
1 TBS dried parsley
Salt and Pepper to taste
Green Onions, for garnish

Place all ingredients, except green onions in Crock Pot. Stir to combine. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 6 more hours. Garnish with green onions before serving.

Soup at Very Good Recipes

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

********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.

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

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
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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
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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
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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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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

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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