Tag Archives: green bean

I’m Thankful For Green Bean Casserole

26 Nov

Adapted from Food Network’s version, I contributed this Green Bean Casserole to my family’s Thanksgiving spread.  I’ve made this casserole a few times now and it has been equally tasty each time.  While I am pro making my own cream of mushroom soup for the dish, I am okay with cutting corners with the topping.  I use a container of French’s French Fried Onions instead.  I find them to be absolutely delicious although not the healthier of topping options thus my not designating this as a saint meal option.  I’ll give a homemade topping a try someday (there are several great options I’ve seen out there), but I’ve had no complaints with this method so far from the groups I’ve made it for.  My family actually requested it make another appearance in the menu lineup for this year’s Christmas dinner!  Bryan liked it so much that we’ve discussed cutting the recipe in half and having as a side to every day type meals.  You don’t have to wait for a special occasion either 😉  Have a great week- if you’re like me settling back into the work grind will be tough so I wish you the best of luck.  Eat some delicious things to make it easier maybe?!


  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup half-and-half
  • 1 medium container of French’s French Fried Onions


  1. Preheat the oven to 400 degrees F.
  2. To prepare the beans, bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  3. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
  4. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.    
  5. Remove from the heat and stir in all of the green beans. Top with the onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Pomegranate-Glazed Skirt Steak with Roasted Green Beans

24 Sep

This recipe was one of my blast from the past ones.  I’ve made it once or twice before and had in the recipe box, but didn’t get around to making again till now.  MISTAKE!  It is so so so flavorful in addition to being a great shake it up recipe as it is probably not the sort of recipe you are making for din all the time.  It comes from a Fitness Magazine series called One Recipe, Two Meals where you make one recipe and use part of that recipe for a whole new concoction.  This recipe’s leftovers lend themselves to an Asian Steak Salad.  I made it and it was enjoyable, but I recall that I would have preferred to have leftovers of this recipe even if it meant making more green beans and glaze.  That  would be my recommendation for you all too!  Be forewarned though…it is TOUGH to reserve 1/3 of the steak as the recipe guides you to.  Have a great start to the week!


  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons salt plus additional for seasoning
  • 1 1/4 pounds skirt steak
  • 1/4 cup honey
  • 1/2 cup pomegranate juice ( I used Lite POM)
  • 2 tablespoons balsamic vinegar
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/4 cup slivered almonds
  • 1/2 cup pomegranate seeds (could not find this time around ;()


1. In a small bowl, combine the chili powder, cumin, brown sugar, and salt. Rub the spice mixture into the skirt steak and set aside 25 to 30 minutes.

2. Meanwhile, whisk together the honey, pomegranate juice, and balsamic vinegar in a small saucepan. Bring to a boil over medium heat; simmer until reduced by half and thickened, 3 to 5 minutes. Remove from heat. (The glaze will continue to thicken as it cools.)

3. Preheat the oven to 425 degrees. Spread the green beans in an even layer on a large baking sheet; drizzle with the oil and season with salt and black pepper to taste. Roast until crisp-tender, 8 to 10 minutes. Remove from oven and toss with the almonds and pomegranate seeds.

4. Heat a grill pan or cast-iron skillet over high heat. Cook steak 3 minutes on each side for medium rare. Let rest 5 minutes, then cut against the grain into 1/2-inch slices.  (NOTE: I tried broiling the steak this time for approximately 4 minutes on each side and it turned out well.  This is a feasible alternative to the recipe’s directions.) Drizzle with pomegranate glaze and serve alongside roasted green beans, reserving 1/3 of the steak for the Asian Steak Salad.

Paprika Shrimp and Green Bean Saute

5 Jul

This spanish-inspired dish has been a regular re-do for over 3 years now.  If memory serves, I think I was looking for a unique shrimp recipe.  I stumbled upon this on recipe on the Eating Well website.  The rest is history.  I’m a HUGE shrimp fan and I enjoy plenty of garlic and the flavor of paprika.  Once you make this, you’ll see why a shrimp and garlic fan like me files this as a “tried and true” recipe.  The recipe notes that this is 6 servings.  I divide it up 4 ways so each portion comes to around 370 calories/12 g fat/12 g fiber/35 g protein  WARNING: Your house is going to smell insanely delicious as you prepare this.  As a result, random neighbors could come a knockin. 


  • 12 oz. steamable bag of Green Line Quick and Easy green beans (or 4 cups green beans, trimmed if you cannot find)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic (Told you it’s garlicky!  This is over half of a normal bulb of garlic FYI)
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound- often categorized as Extra Large or Jumbo ), peeled and deveined
  • 2 16-ounce cans large butter beans, rinsed
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley (or a few TBSP dried parsely), divided
  • Freshly ground pepper, to taste


1. Pierce your bag of green beans and place in microwave setting it to high for 5 minutes.  Don’t start it just yet!

2.  Heat oil in a large skillet over medium- high heat.  Once hot, add minced garlic and paprika.  Stir constantly for about 20 seconds until fragrance hits ya.  You don’t want it to begin browning however.  Add shrimp and cook 2 minutes on each side.  Start that microwave after you turn the shrimp for the second side cooking! 

3.  Once shrimp and pink/opaque, add the vinegar, butter beans, and salt stirring frequently until cooked thoroughly.

4.  Add part of your parsely and stir well. 

5.  Remove green beans from microwave carefully minding the steamyness.  Divide the cooked green beans amongst 4 bowl (or 2 bowls and 2 tupperware containers so you have lunch!) and divvy up the shrimp concoction 4 ways.  Add remaining parsely to garnish and pepper to taste if you so choose. 

On a final note, this is what Bryan’s bowl looks like when he is done 🙂