Classic Green Bean Casserole

Prep: 10 minutes
Bake: 30 minutes


Ingredients:  
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk 
1 teaspoon soy sauce 
Dash ground black pepper 
4 cups cooked cut green beans 
1 1/3 cups French's® French Fried Onions
   
Instructions 
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.


Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Sausage and Bread Stuffing

1 stick unsalted butter (i used olive oil)
2 pounds good quality white bread (i used dark rye)
4 inner celery ribs, finely diced
2 large carrots, finely diced
1 sweet onion, finely diced
1 pound pork or turkey sausage
2 T chopped sage
2T chopped thyme
3 c. turkey stock or chicken broth
salt and pepper

I added chopped walnuts

1. Preheat oven to 350. If you want extra butter, you can melt it in a pan to later pour over the top. I did not opt for this.
2. Meanwhile, in a large, deep skillet, melt the 1 stick of butter (or heat your olive oil). Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
3. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. (add nuts if you choose to use them). Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and pepper. Spread the stuffing in the baking dish and brush with the reserved butter (if you choose).
4. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

Make ahead: The stuffing can be made through step 3 and refrigerate overnight.

Cranberry Sauce

1 pound fresh cranberries (can be made with frozen)
1 1/2 c. apple juice
1 c. sugar

In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.

Can be refrigerated up to 1 month.

Makes 4 cups

From: Food and Wine magazine

Slow-Cooker Creamy Chicken With Biscuits

José Picayo

Serves 6

Hands-on Time: 15m

Total Time: 6hr 30m

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 cup frozen peas
• 1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.

2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).

3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Tip

Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container.

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits-00000000052389/index.html# 

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

For pork chops

• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 2 1/2 tablespoons kosher salt
• 1 1/2 tablespoons black pepper
• 3 tablespoons olive oil
• 4 (2-inch-thick) loin pork chops (each about 1 lb)

For tomatillo and green apple sauce

• 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
• 2 Granny Smith apples
• 1/2 cup loosely packed fresh cilantro sprigs
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup apple juice
• 1 tablespoon fresh lime juice
• 1 tablespoon mild honey
• 1 teaspoon minced canned chipotle chiles in adobo

• Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Marinate chops:
Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Make sauce:
Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill:
Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

To cook pork using a gas grill:
Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

Serve pork:
Cut pork away from bone, then thinly slice and serve with sauce.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Monster-Pork-Chops-with-Tomatillo-and-Green-Apple-Sauce-109529#ixzz1eI8AR5vG

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients
    •    2 big handfuls fresh cilantro leaves, finely chopped
    •    1/2 jalapeno, sliced
    •    1 teaspoon grated fresh ginger
    •    1 garlic clove, grated
    •    2 limes, juiced
    •    2 tablespoons soy sauce
    •    Pinch sugar
    •    Sea salt and freshly ground black pepper
    •    1/4 cup extra-virgin olive oil
    •    1 (6-ounce) block sushi-quality tuna
    •    1 ripe avocado, halved, peeled, pitted, and sliced

Directions
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

French Onion Soup (Simple, Quick)

Bon Appétit
October 2011
by The Bon Appétit Test Kitchen





HG note: I didn't have the ramkins and just poured in a bowl and served with the bread and cheese as cheese toast. I also didn't put the brandy in. The soup is a great simple, quick onion soup.

Yield: Makes 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

2 medium onions, finely chopped
1 tablespoon unsalted butter
1 tablespoon Calvados, Applejack, or other brandy
4 cups low-salt beef stock
Kosher salt and freshly ground black pepper
4–8 1/2"-thick slices baguette, cut to fit ramekins
1 cup grated Gruyère or raclette cheese

Special equipment: Four 10-ounces ramekins

Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.
 Per serving: 382 calories, 13 grams fat, 46 grams carbohydrate
Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/French-Onion-Soup-367757#ixzz1djfaZPPp

Shrimp With Arugula Couscous

Serves 4
Hands-On Time: 15m
Total Time: 15m

Ingredients
    •    1 cup instant couscous
    •    3 tablespoons olive oil
    •    1 clove garlic, thinly sliced
    •    1 5-ounce bag arugula
    •    3/4 teaspoon kosher salt
    •    1/8 teaspoon freshly ground black pepper
    •    20 medium-size shrimp, deveined
    •    1 lemon, quartered
Directions
    1.    Prepare the couscous according to the package directions and fluff with a fork.
    2.    Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute.
    3.    Add the arugula and cook until just wilted, about 1 more minute.
    4.    Transfer the arugula and the couscous to a large bowl, season with half the salt and pepper and toss gently.
    5.    In the same skillet, heat the remaining oil over medium-high heat. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.
    6.    Serve the shrimp over the couscous with a squeeze of lemon.

By Sara Quessenberry,  May 2006

http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-arugula-couscous-10000001046894/index.html

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Serves 6
Hands-On Time: 30m
Total Time: 8hr 30m

Ingredients
    •    3 pounds beef chuck, trimmed and cut into 2-inch pieces
    •    1 large onion, thinly sliced
    •    4 cloves garlic, chopped
    •    1 to 3 tablespoons chopped canned chipotles in adobo sauce
    •    1 teaspoon dried oregano
    •    2 bay leaves
    •    kosher salt
    •    4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
    •    4 radishes, halved and thinly sliced
    •    1/4 cup chopped fresh cilantro
    •    2 tablespoons fresh lime juice, plus lime wedges for serving
    •    12 6-inch corn tortillas
    •    sour cream, pickled jalapeño peppers, and hot sauce, for serving
Directions
    1.    In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
    2.    Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
    3.    Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
    4.    Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
    5.    Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.
By Abigail Chipley,  March 2011

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-chipotle-beef-tacos-with-cabbage-and-radish-slaw-00000000052367/index.html#