You’ve had the traditional “Green Bean Casserole“, right? It’s the one on the back of the Campbell’s soup can…. the one that has been around forever… the one that everyone makes for holiday meals. What would you think if I told you that we make this same casserole with PEAS instead of green beans? THIS is a game-changer, people. It’s absolutely amazing and is a staple on almost every holiday menu (or at least Thanksgiving, Christmas, and Easter) in our family.
Frozen Peas (1- 1 1/2 16oz bags)
1 can sliced water chestnuts, chopped
1 can French’s Onion Rings (reserve 1/2-3/4 cup for topping)
1 can Cream of Mushroom soup
1/4 cup white wine (I like a dry or semi-dry wine)
1 packet G. Washington Brown boullion *Trust me, this stuff is worth finding. LOVE it and use it in so many ways!
Mix everything together, topping with the reserved Onion Rings.
Bake in greased casserole dish at 375 degrees for 30-45 minutes, until bubbly.
This is our family’s “must have” recipe on any holiday table. It also works well when mixing with turkey, stuffing, and gravy (and topped with mashed potatoes) to make a leftover turkey shepherd’s pie.
Give it a try sometime… you may find that you like this even better than the standard recipe!
I have a confession to make… I’m usually lousy at cooking salmon. Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy. I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy! This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing. If you’re looking for an easy and impressive dinner, this is it. Yum!
Ingredients for Salmon:
Coconut oil (or your favorite fat/oil)
2T jam (I used Loganberry jam)
2t balsamic vinegar
2t white wine (I used a lightly oaked chardonnay)
Season the salmon fillets with salt and pepper. In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.
As the salmon sears in the hot oil, blend the glaze. You’ll need to warm the jam for 10 seconds in the microwave. You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine. You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
NOTE: I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.
Ingredients for Scalloped Potatoes (This recipe serves two/three. You can add/subtract as needed to serve more people)
Three medium potatoes (I like to use Gold potatoes)
Half an onion
Flour (1/4-1/3 cup)
Shredded cheese (I used 1/2 bag of sharp cheddar)
Milk (I only have skim in the house, so that’s what I used)
Directions for Scalloped Potatoes
Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
Layer your dish:
Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
Season lightly with salt and pepper
Thumb wine lightly over mixture
Top with a light layer of cheese
Repeat layer, ending with cheese
Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.
This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations. This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!
BONUS RECIPE: I’d like to share my absolute favorite salad dressing recipe with you. This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.
Blend the following ingredients:
Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
Mustard (I tend to use horseradish mustard or dijon mustard)
1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
1T of a prepared dressing (I typically use a creamy dressing of some sort)
Mix ingredients together and toss with thinly sliced romaine. This is full of flavor and better than you’d expect!
It’s that time of the year again… summer is finally here and I have a fabulous salad to share with you! I first had this dish in California, when we went to visit some dear friends in San Diego. I watched our hostess whip up this delicious side dish and couldn’t help but be impressed with the clean taste, gorgeous colors, and wonderful blend of flavors. While it’s not a dish that my husband would like (he doesn’t like the texture of couscous), I immediately knew it would become a personal favorite. I hope you’ll consider trying it sometime soon and let me know how you like it!
1 box Couscous
Garlic (I used about 1T crushed garlic)
Olive Oil (I think the directions call for a specific amount – I used about 2T)
2 cups liquid (I like to use 1 cup bouillon and 1 cup dry white wine)
1 small block feta, diced (or one small package of crumbled feta)
1 package grape tomatoes, quartered
2T fresh basil, sliced thin (more if desired)
2T balsamic vinegar
salt/pepper to taste
In a microwave-safe bowl (I use a glass pyrex bowl), heat the garlic in olive oil for 30 seconds. Add the 2 cups of liquid and heat for 4-5 minutes or until boiling. (see top right photo)
Add entire box of couscous, cover with plastic wrap, and allow to sit until liquid is absorbed, about 5 minutes. (see top left photo)
While the couscous is finishing, you can prep the grape tomatoes, feta, and basil (See lower left photo). When all liquid is absorbed, fluff the warm couscous with a fork. Toss in the tomatoes, feta, and basil. Season with balsamic vinegar, salt, and pepper.
Note: I like to serve this salad chilled, but it’s just as delicious as soon as it’s made. You can add bits of avocado and/or grilled chicken to make this into a filling lunch. The original recipe called for whole tomatoes, diced, but I really like the texture and sweetness of cherry or grape tomatoes. Feel free to use your own preference to create something uniquely your own!
If you’d been given the task of bringing the Cranberry Sauce to the family Thanksgiving table, this is definitely a recipe to try. The flavors of the red wine and cranberry, combined with a citrus-y touch of orange make this cranberry sauce recipe a simple and delicious addition to any style of holiday spread.
The recipe is incredibly simple. Into a medium sauce pan, mix 1 cup of dark red wine (I used a deep, dark Zinfandel but you’re welcome to use whatever wine you like.), 1 cup of sugar, and most of a bag of fresh cranberries (saving 1/2 cup of berries to add at the end of the cooking process), the zest and juice of one navel orange, and 1/4 teaspoon salt. Cook this mixture on medium until it starts to boil, then reduce and cook at a low simmer until the sauce becomes thick and all the berries have popped.
While the sauce is cooking, chop the saved 1/2 cup of berries to a fine dice. Once the sauce is thoroughly cooked, stir in the diced berry pieces and remove from heat. Move the completed sauce into a resealable container and store in the fridge until you need it.
If you only have a white wine on hand, feel free to use that in place of the Zinfandel in this recipe, or check out the other cranberry sauce recipes on this blog. While I don’t remember ever enjoying cranberry sauce when I was younger, it has become one of my favorite sides for holiday meals.