Tag Archives: dinner recipes

“Legendary” Green Bean Casserole?

In my last post, found here, I concluded by saying I was making my church family green bean casserole for the church Thanksgiving dinner. Have mercy. I hate that stuff, but I signed up for it because other people like it, and frankly, it’s easy. I was going for easy, so don’t peg me for being selfless. In my post I said:

I’m off to make a not so legendary Green Bean Casserole for the church family for tonight, too. I got it off the interwebs and the Google. <insert a 20 something’s eye roll here> There may be a piece out of that as well, because a girl’s gotta eat you know.

But no worries, I am not a canned cream of mushroom soup kind of girl, either, and I know some don’t like mushrooms. So at least it’s void of ‘shrooms and made from scratch. Well, except the canned green beans I used this time. I usually don’t use those. I was looking for easy–again. It does have flour in it if my gluten free family need to know. Signing off as the Whole Foods kind of girl.” 

I baked my two 9×13 pans and took my daughter over to church, smelling that stuff the whole way. Man, by the time I got home, I was starving. I had, in fact, saved myself some of my Mom’s Fresh Apple Cake, and a generous serving of green bean casserole. Maybe it was because I was starving, but gosh it was GOOD!

Here is the original recipe, because I believe in giving credit where credit is due.

Here was my version of the recipe with what I had on hand. I doubled this since I was taking two pans.

  • 1/2 large chopped sweet onion
  • Minced garlic to personal taste.
  • 4 tablespoons butterSauté all together, and once onions are softened add:
  • 4 tablespoons unbleached all-purpose flourMix into butter/onion mixture until a paste is formed, and a little brown and nutty smelling.
  • 1 cup chicken broth (I used Kirkland/Costco brand, but I’d prefer homemade next time)
  • salt and pepper to tasteStir until thickened and bubbly.
    Add:
  • 1 cup of 2% milk
  • 1/2 cup shredded cheddar cheese
  • Bacon Crumbles, about 1 large handful. I used Kirkland/Costco brand.
    Pour over ~2 pounds of green beans  in a 9×13 pan. Mine were canned, but next time I would use thawed frozen ones. 
    Top with crispy onions. I used Fresh Gourmet from Costco.
    Bake at 350 for 30-40 minutes.

 I didn’t get any fancy pictures, and who knows what the leftovers will look like. Alas, I feel a little like a genius tonight because I was going for easy. Not only was it easy, but it was delicious too! 

Enjoy!

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Egg Casserole: Duck Eggs and Riced Cauliflower

There are a lot of opinions about how to have a healthy hair and scalp. Not all of the advice given is based on science or research. Testing for cosmetics and hair products is done by manufacturers selling the product. The FDA gets involved only when there is a problem with a product.

This blog and post contain affiliate links. An affiliate link means that, at no extra cost to you, when you click through a link and make a purchase, I may receive a small commission which allows this blog to remain active and for LoveLeavingLegacy to give back. 

In my newly published, free downloadable e-book, I list Twenty-Three Tips For seeking a Healthier Scalp and Hair. The tips involve use of hair tools, how to keep the tools, towels, and pillowcases clean, best hair care practices, hair hygiene, and best health care practices in diet.

You can access the free ebook here. It subscribes you to my LoveLeavingLegacy with Lilla Rose newsletter also.

A while back, I posted my recipe for Duck Egg Casserole, which we love and make often. The casserole is super filling, and we love it for dinner. Our duck does lays about one egg/day, so we have this casserole every 12-18 eggs. *chuckle* At least that way, we don’t eat it too often. It’s definitely a high protein meal! It is yummy with a side of fruit salad and homemade bread.

It’s also really forgiving. When we made this the other night, we used 18 eggs instead. Note how they are slightly larger than a chicken egg. And this makes a 15×11 pan of casserole!

This variation substitutes 20 oz of riced cauliflower, chopped onion and minced garlic, sautéd in butter or oil instead of using hashbrowns.

Here is the original recipe with the substitution made:

Ingredients: 

12 Duck Eggs, whisked
24 oz small curd cottage cheese
20 oz riced cauliflower, sautéd with garlic and onion
1 lb turkey bacon crumbled/cooked with one diced onion
16 oz frozen broccoli
3-4 c shredded cheddar cheese
2+ tsp garlic powder (to taste, really. We use a lot more than 2 tsp)
Black pepper to taste
Enough liquid/milk to combine all ingredients together, approx 1-2 cups

Directions:

Stir all ingredients together, adding milk if needed. Pour into 15×11 greased Pyrex casserole dish. Bake at 350 degrees until golden brown around edges and throughout the top, about an hour. Serve with whole wheat bread or rolls.

Serves 8-10.

You might have heard the buzz over in the Lilla Rose Stylists Facebook group. Ok. Probably not unless you are in the group, and I’d for you to be! Enrollment information is here!

But, in all seriousness, Lilla Rose just rolled out a new selling style feature for Stylists called Social Street Fairs. I’m not able to sell outside of Michigan or to sell only to sales tax free states for the time being, but if you join my customer group, you will see what items I have available that you will not find on my website! It is exciting!

 

Here is a preview of what could be there! No guarantees anything is available, and these are only available to my group, but come on over and see anyway! 

Blessings,

Deb

Black Bean & Brown Rice Burgers with Spinach, Mushrooms, Bacon, and Cheese

We’re a pretty adventurous family when it comes to trying new recipes and new foods. We don’t mind spicy, we love vegetables, and we’re even okay with meatless options. We don’t subscribe to any one diet other than portion control, focus on protein and vegetables. We try keto, grain, dairy, and egg free recipes, Whole 30, Paleo diet, meatless recipes just because they sound good to us, believing any extreme diet is likely unhealthy, but they each have their good points. We’re up for most anything.

A little while back we went to a restaurant with my parents. Our youngest daughter, nine at the time, shared that she was tired of kids’ menu options that are boring and not particularly filling. She politely asked if she could try the adult menu. We said she could, but imagine our surprise when our nine year old opted to try spicy black bean burgers! That is definitely not something I would have tried with all the other options on a restaurant menu, nor would I have expected from a child! She tried them, though, and not only did she eat the entire burger and sides, but she loved spicy black bean burgers!

I’ve been traveling. My aunt just celebrated her 80th birthday, and my cousin was throwing her a surprise birthday brunch back in New England. One only turns 80 once, and I miss many celebrations because of the distance. I didn’t want to miss this milestone celebration!

My 80 year old aunt, cousins, brothers, and my son and his wife.

Plus, my niece is in Girl Scouts and she’s selling cookies. What better travel staple than Girl Scout cookies from my young niece! And my Lilla Rose bobby pins and hair band!

 

But, I’m chasing squirrels here…because I had been traveling, and because I’d left sick children who weren’t eating much, there isn’t much in the way of food in the house. While I was away the children and husband survived on a 16 quart pot of chicken noodle soup I’d prepared for the sickies before leaving, and there were lots of eggs from our chickens for the non sickies. Imagine four days in a row of chicken noodle soup and eggs. The family is quite bored with their food options! Yet, yesterday I had appointments, errands, and did I mention not much food in the house? I didn’t have time to prepare a fantastic meal last night.

I had a stash of cooked and frozen black beans, left over frozen rice….and staples in the freezer or pantry. I knew I had to be creative around the time limitations, but not make the family feel deprived.

I decided to make black bean burgers. I consulted with a few recipes before coming up with my own.  I topped them with a spinach, mushroom, bacon, cheese sauce because we had those ingredients too. The family thought they were great.

Black Bean & Brown Rice Burgers, LoveLeavingLegacy Style

  • 4 cups of soaked and cooked black beans
  • 4 cups of cooked brown rice
  • 2 green peppers diced
  • 1 large onion diced
  • 2 shredded carrots
  • 7 oz can diced chili peppers
  • minced garlic to taste
  • 2 beaten eggs
  • 2 heaping tablespoons chili powder
  • 2 heaping tablespoons cumin
  • 2 teaspoons of tabasco sauce
  • salt and pepper to taste
  • bread crumbs as needed

In the food processor blend the beans and rice. Mix in remaining ingredients except bread crumbs. Then, add bread crumbs a little at a time until the mixture holds a burger form. Form 8-12 burger patties on a broiling pan, and broil til crispy and brown on low broiling temperature.

While burgers are broiling, prepare the spinach, mushroom, bacon, and cheese sauce.

Spinach, Mushroom, Bacon, and Cheese Sauce

  • 1 large poly bag spinach (one that serves 10)
  • 1 large onion
  • minced garlic to taste
  • 4 8 oz packages of sliced portabella mushrooms (My family thinks I should have chopped these more finely.)
  • 12 oz package of turkey bacon
  • 8 oz non fat cream cheese
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 cup of grated parmesan cheese
  • 2 cups of shredded mozzarella cheese
  • pepper to taste

In a large pan, saute bacon, onions, and garlic. When bacon is nearly crispy, add mushrooms and saute until almost softened. Add spinach and saute until wilted and incorporates easily into the rest of the bacon/vegetable mixture. In the food processor, blend together remaining ingredients. Add to vegetable bacon mixture, and stir over low heat until melted and creamy.

Serve over Black Bean and Rice Burgers. Serves 8-10. Option: Serve with whole or halved cherry tomatoes on the side.

I love that spring fruits and vegetables are on sale again, and we loaded up on cantaloupe and berries at the grocery store. We served a cantaloupe cubed as a sweet side to our dinner last night.

As I said, my family raved, and they’ve asked me to make them again. Score one for Mom!

Maybe they were just grateful it wasn’t another chicken noodle soup night?

If you try our concoction, tell us what you think in the comments!

Blessings, 

Deb