Green Bean Casserole

Green Bean Casserole

The Best Green Bean Casserole

This is definitely my favorite Green Bean Casserole recipe.  Just have a look at the ingredients and I think you’ll agree or at least understand why I feel the way I do.  I mean, Bacon says it all doesn’t it?  I’ve been wanting to throw down some traditional Holiday recipes, this season, that are a little more vibrant than what we’ve been use to in the past.  At the same time though, I wanted to make sure that the change was subtle enough to not take over the recipe and actually ruin the over all flavor.  I believe this recipe is more than successful with that, adding even 3 other ingredients; Portobello Mushrooms, Bread Dressing Stuffing and Cheese!

Green Bean Casserole

YouTube’s Green Bean Casserole

I released this Green Bean Casserole video for Thanksgiving, 2 years ago, and it did really well among my subscribers.  Anyone that tried this recipe, absolutely, raved about it.  If you’re new to this recipe, my videos or my blog for that matter, I encourage you to investigate my food libraries here on my site or on my YouTube Channel.  There are currently more than 300 of my personal video recipes posted now and there are several, revolving around these upcoming holidays, you won’t want to miss.  Be sure to check out some of my classic recipes, like my Garlic Mashed Potatoes, my Southern Style Sweet Potato Casserole and my Croissant Dressing/Stuffing, just to name a few.  My Thanksgiving Playlist can be seen HERE!

Green Bean Casserole Ingredients:

2 1/2 cup Green Beans
3 Cup Chicken Broth
1 lbs Bacon, chopped
1/3 stick Butter
1 Onion, chopped
5 Portobello Mushrooms, chopped
1 Garlic Clove, chopped
1 cup Stuffing, dehydrated
2 cans Cream of Mushroom Soup
1 can French Onions
Salt and Pepper to taste
Adobo to taste (Optional, Garlic Powder with other ingredients)
1/2 cup cheddar cheese, grated

For this Green Bean Casserole, heat 3 Cups of Chicken Broth in a Pot and add the Green Beans.  Heat for 10 minutes if they’re fresh uncooked Beans and 5 minutes if they are canned, then Strain and add the beans only to a separate bowl.  Cut the bacon into 1/2 inch strips and start cooking.  Cut and chop all veggies.  In a hot pan add 1/3 stick of butter and saute the veggies until tender, then salt and pepper to taste and add the Adobo (or Garlic Powder and Oregano).  De-grease the bacon on a paper towel and along with the chopped Onions and Mushrooms, with the exception of the cheese, start to combine all the remaining ingredients with the Green beans.  Stir in the Mushroom Soup and add the French onions, then poor the mixture into an oven sage Casserole Dish and bake at 350 degrees for 20 minutes.  Add the cheese after and bake for 5 more minutes until the cheese is melted, and serve your Green Bean Casserole!

Fried Zucchini

Fried Zucchini

Easy Fried Zucchini

This Fried Zucchini is absolutely delicious.  I really can’t say enough about it because it’s so easy to make and the taste is amazing, with or without dipping sauce.  I got the idea, to make it this way, several years ago.  One of my favorite Italian chains serves an appetizer very similar to this one and I liked it so much I figured I’d put together my own recipe.  So this is what I came up with.

Fried Zucchini

My Fried Zucchini Secret

The trick, to this Fried Zucchini recipe, is to keep the breading on while you’re frying.  So, be gentle flipping each peace over.  You also need to be sure to cook the Zucchini slices all the way through so that they are tender on the inside yet crispy on the outside.  This means you need to fry them at a medium low temperature but no lower than 325 degrees Fahrenheit.  If you do this, you’re Fried Zucchini will turn out great!

FYI: You can use this exact same recipe for Fried Green Tomatoes! 😉

 Fried Zucchini Ingredients:

1 Zucchini, sliced
2 eggs
1/2 cup Flour
1/2 tsp Salt
1/2 cup Seasoned Bread Crumbs

Cut the Zucchini into 1/4 inch slices. Dip each slice into the salted flour, then the egg wash and then the seasoned bread crumbs.  Fry with 1/8 inch of oil in the bottom of a pan, set on Medium Low, for 1 to 2 minutes per side.  Dab on paper towels and serve the Fried Zucchini with Marinara and Ranch Dressing or dip.

Five Onion French Onion Soup

French Onion Soup

The Best French Onion Soup!

This French Onion Soup recipe has Five Different Onions that make the flavor truly unique.  Recipes use different onions for different desired effects.  Specific colors, for example, derive a bitter or sweet taste and some more bold than others.  Generally, the desired onion, represents the flavor you what to be hitting to balance out the other ingredients.  So, by combining all of the above, I’m taking this French Onion Soup to a whole new level.

French Onion Soup

The French Onion Soup Secret

Caramelizing the Onions is where most of the magic happens when you’re making French Onion Soup.  So it’s very Critical that you take this seriously.  Don’t saute only, to save time, because it won’t turn out the same.  Spend a good 20 to 30 minutes to really develop the flavor you would expect from any restaurant that serves a good French Onion Soup.  Also, when it comes to the broth, don’t be to picky with it.  I mean, it should taste good but I’ve made this soup dozens of times just using Beef Bouillon.  I have found that Knorr makes one of the better, cheaper bouillon’s out there because it’s smooth and it isn’t too salty.

Another thing you want to be careful with is the wine.  Adding to much will kill this soup off in seconds.  The wine takes the soup to a whole new level but use it sparingly.    If you follow this advice, you’ll treat your pallet to a little piece of heaven.

French Onion Soup Ingredients:

1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton

Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine.  In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes.  Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons.  Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup.  Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place the French Onion Soup in the oven, under a high broil, for just a few minutes, until the cheese melts and bubbles with a nice golden brown tint, then serve.