Saturday
Kneaders Lemon Truffle Pie
Thursday
Award Winning Carrot Cake
Wednesday
Peterson's Favorite Green Bean Casserole
Before you turn your nose to green bean casserole, you need to make this one! This isn't the easiest recipe, but you will never stop making it once you start. Not only do my kiddos request it, but this time of year it becomes the request when we attend dinner with family.
Peterson's Favorite Green Bean Casserole
2 tablespoons kosher salt
1 pound fresh green beans
4 tablespoons unsalted butter
24 oz mushrooms, cut into 1/2 inch pieces
1 teaspoon black pepper
4 cloves garlic, minced
1/2 teaspoon freshly ground nutmeg
4 tablespoons flour
2 cups chicken stock
2 cups half-and-half
4 pieces of bacon, cooked and crumbled
16 oz french fried onions
Preheat oven to 400 degrees.
Bring a gallon of water and 2 tables spoons of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into the large bowl of ice water to stop the cooking. Drain and set aside.
Melt butter in a skillet over medium- high heat. Add the mushrooms, pepper and cook, stirring occasionally, until the mushrooms begins to give up some liquid. Add garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle with flour and stir to combine. Cook for 1 minute. Add stock and simmer for 1 minute. Decrease heat to medium-low and add half-and-half. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste.
Remove from heat. Place blanched green beans in a 9x13 pan, or your favorite oven safe dish. Sprinkle with french fried onions, and bacon (reserve a little of each to top the casserole) stir to combine. Pour mushroom mixture over the green beans. Top with reserved french fried onions and bacon crumbles.
Bake uncovered for 10-15 minutes until the mixture is bubbly.
Happy Baking!!
Tuesday
Tangy Thanksgiving Honey Glazed Ham
Monday
Amy's Thanksgiving French Country Stuffing
There isn't a better feeling than when the house is full of laughter and voices. I don't know why, but one of my favorite sights is a big pile of shoes by the front door! Maybe that is why I love the Holidays so much! This is my go to stuffing recipe, no holiday meal is complete without it.
Sunday
Coconut Curry Noodle Bowl
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 6
Ingredients:
Coconut Curry Sauce
1 tablespoon olive oil
2 shallots
3 tablespoons fresh ginger, minced or grated
4 tablespoons red curry paste
2 14 oz can coconut milk, Chaokoh
1 tablespoon hot chili paste
2 tablespoons fish sauce
2 tablespoons soy sauce
1/4 cup chicken stock
Bowl
12oz brown rice noodles, Thai Kitchen
2 tablespoons vegetable oil
1 onion, chopped
2 1/2 cups chopped broccoli florets
2 cups shredded carrots
2 cups asparagus, chopped
1 cup purple cabbage, shredded
a handful of fresh basil
Directions:
Noodles: Bring large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 8 minutes or until noodles are tender but firm. Drain well. Set aside.
Sauce: Heat olive oil in a large saucepan. Add mined ginger, and shallots; allow to soften and cook for 5 minutes. Stir in curry paste, and cook for 1 minute. Slowly add coconut milk, chili paste, fish sauce, and soy sauce. Allow sauce to simmer at least 15 minutes, stirring occasionally, and scraping down the sides of the pan. The sauce will thicken, add chicken stock to help thin the sauce.
Veggies: In a large pan heat vegetable oil. Add onion and broccoli, allow to cook for about 5 minutes. Add carrots, and asparagus and cook another 5 minutes until asparagus and broccoli are still bright in color.
Assembly: Place noodles in the bottom of your bowl, top with cooked veggies and coconut curry sauce. Finish with shredded purple cabbage and basil.
Tuesday
Easy Hand Rolled Sugar Cookies
Ingredients:
1 cup unsalted butter, softened
1 1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
white sugar for rolling
Directions:
Preheat oven to 350 degrees F (190 degrees C).
In a large bowl cream together butter and 1 1/2 cup white sugar until fluffy and smooth. Beat in egg and vanilla just until incorporated.
In a separate bowl whisk together flour, baking soda, and baking powder. Gradually blend dry ingredients into the creamed mixture.
Roll dough into golf ball sized balls, and cover in white sugar. Place on a cookie sheet with a Silicone baking pad.
Bake 8 to 10 minutes in preheated oven, or until golden brown. Let stand on cookie sheet at least 5 minutes before removing to cool.
Tips:
Unsalted Butter: I always bake with unsalted butter. Unsalted butter is made from a higher quality of cream, so there is no need to cover the taste with salt. The only exception is rice crispy treats, I always make them with salted butter.
Creaming: creaming butter and sugar together is the most important step in making delicious, soft, fluffy cookies. I don't ever make cookies and not cream the butter and sugars together.
Silicone Baking Sheets: I think they are miracles sent from heaven! Invest in a good one, you will never go back.