Tag Archives: 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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Recipe: Slow Cooker Chicken, Pineapple, Peach, And Mango Over Rice

We got two huge fifty pound boxes of peaches from The Peach Truck at our local family owned nursery, Wedel’s Nursery, Florist, and Garden Center. They are ripening on our dining room table as we eat them, use them in smoothies, crisps, or in recipes like tonight’s dinner.

I’ve recently started using Shipt for grocery shopping. My groceries are delivered from our local Meijer. It’s been a huge help to not use all my energy solely on grocery shopping. I can focus on other aspects of running my household and doing my therapies. I’m still learning this, but managing my household doesn’t mean “I do it all.” It means I manage what needs to be done.  In leadership business circles, managing often means delegating. I’m choosing to delegate my grocery shopping to Shipt as part of my household leadership and management.

As I recently wrote, in my e-book 9 Nutrients for Healthy Hair, I’ve focused on foods that contain the nine main nutrients. I’ve actually craved protein, so thankfully we have chickens who lay lots of eggs! I love chicken. I’ve craved foods high in lots of vitamin C, like red peppers and berries. I’ve wanted avocado, watermelon, peaches, and grapes. I can’t wait for those tomatoes and squash to finish growing in our garden!

I placed my order first thing this morning, and had my groceries in my kitchen in time to make this slow cooker dinner. I had plenty of peaches to add to this meal. I love having a well stocked, well organized pantry to shop from as well!

This recipe is enough for our family to have for two meals. I also love time saving by preparing one meal for two nights. The strategy is part of my household management philosophy: work once for time savings.

This could also be served in burritos, tacos, or with chips instead of over rice.


This has become a family favorite, and it’s quick and easy on a busy night. I hope your family enjoys it as much as ours has.

Blessings,

Deb

Side Dish: Mashed Cauliflower With Cheddar & Chives

A lot of people are talking all kinds of diets, fads, “health drinks” and other such things. It’s no secret that my husband and I have been on a health quest, walking, getting more fit, and the like. We’ve been trying tons of new recipes, some within those “diet” preference kinds. We try some, just because they sound good!

We love lots of vegetables, and trying vegetable recipes.

We were once “accused” of believing that salad was dessert because we eat so much of it.

We do love our salad.

For Easter, I intended to use a Mock Mashed Potato recipe we’ve used for Thanksgiving before, but discovered at the last minute that I lacked many of the ingredients, except the cauliflower. Sometimes we like roasted cauliflower, and one of those favorite recipes was in the running for a last minute change of plans, but I decided to go rogue and create my own recipe instead.

In the interest of keeping it real and not so Pinterest worthy, because real life is messy and I can be a hot mess, I forgot to take a before photo.

You are stuck with our leftovers photos!

I’m not that sorry, honestly.

Sometimes the phone camera just needs to stay put away.

As you can see, it was heartily eaten.

Mashed Cauliflower With Cheddar and Chives~Serves about 12-16

  • 4 heads of cauliflower cut into bite sized chunks and steamed
  • 1 stick of butter
  • 1/2 cup non fat Greek yogurt
  • 1.5 cups of shredded Cheddar
  • 2 tsp garlic powder (I added more than this once I tasted it though.)
  • 2 tsp dried chives
  • 3/4 tsp chicken broth powder, low salt, no msg
  • 1/2 tsp pepper (add more or less to taste but that is where I started)

Steam cauliflower and blend in a food processor with a stick of butter. Add yogurt and seasonings and process until blended. Pour into a baking dish and stir in shredded cheese. Bake at 350° until warmed through, cheese begins to melt, and slightly brown on top. Serve hot.

We served our Mashed Cauliflower with a spiral ham, glazed, from Hickory Farms. We also had the freshest deviled eggs after our own homegrown eggs were laid by our very own chickens a day or two ahead of Easter. My youngest daughter and I did a fun activity making Resurrection Rolls.

My mother in law contributed roasted asparagus, salad, and a potato casserole. She also made an iced lemon cake for dessert.

We had a lovely Easter!

What is your favorite Easter food?

Blessings,

Deb

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