Millie Peartree's Roasted Mushroom and Green Bean Casserole, by Diane

 

This year the family decided to try something new for green bean casserole, a much loved staple in our home that we use from the back of the French's fried onion box. The OG. I saw a video on instagram where a chef from NYT Cooking tried 13 of the best green bean casserole recipes and ranked them, and his reaction plus the comments section made me pick this one.

This was such an enormous hit we are all still talking about it!! This is one of the best things I've ever made, and for as complex as it tastes it really wasn't that much harder to cook than regular green bean casserole. It was also amazing leftover. We had a ham at our thanksgiving and it was great diced up in here too! All of us forgot mushrooms were in here or cajun seasoning, it somehow all blends together into an umami-rich dish!

The only change I would make which was in a lot of the comments is there is an abundance of sauce- so next time I would halve the sauce or double the veggies (the sauce could make a shoe taste delicious so I'd pick the latter!).

Ingredients:

Nonstick cooking spray

2.5 lbs haricots verts or French green beans, trimmed into 1 inch pieces

1 lb hen of the woods mushrooms (we got a wild mushroom mix with cremini, oyster, etc) cut into bite size pieces

2 large shallots, halved lengthwise and thinly sliced into half moons

4 garlic cloves, minced

2 tbsp EVOO

Salt and Pepper

2 tbsp unsalted butter

2 tbsp AP Flour

1 quart heavy cream or half and half (we did half heavy cream and half whole milk and were super glad with this combo)

1 tsp cajun seasoning

1/2 tsp each onion powder, garlic powder, chicken bouilion base

1/4 tsp ground nutmeg

1 3/4 cups shredded or grated parmesan

1 cup panko breadcrumbs

2 cups fried onions

Directions:

1. Heat oven to 400. Coat a 9x13 pan with nonstick cooking spray.

2. On a baking sheet combine green beans, mushrooms, shallots, garlic, EVOO, salt, pepper, and 3 tbsp of water. Roast for 45 minutes or until beans are soft.

3. Meanwhile, in a large saucepan over medium low heat, melt the butter then add the flour. Cook for 1-2 minutes until golden in color, whisking constantly.

4. Add heavy cream and whisk until it starts to thicken, about 6-8 minutes (ours took longer). Add seasonings and 1 1/2 cups parmesan, continuing to whisk constantly. Taste and adjust seasonings.

5. Add the roasted veggies to the mix and combine. Pour into the baking dish.

6. In a medium bowl, combine remaining 1/4 cup parmesan, bread crumbs and fried onions. Spread evenly over the top of the casserole.

7. Set the broiler to high, broil until brown and bubbly (don't walk away!), about 1-2 minutes. Serve hot.

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Sliced Apple Cake, by Diane

We made this as a dessert for thanksgiving instead of messing around with a crust. We found this recipe from Chef Stuart Okeefe. Overall this got mixed reviews, some found it really comforting and others just missed the crust.

Ingredients:

3 eggs, beaten

2/3 cup milk

4 tbsp melted butter

1 tsp vanilla extract

3/4 cup AP Flour

2/3 cup powdered sugar

1 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

4 apples peeled, cored and thinly sliced (we used a mandolin)

Directions:

1. Preheat the oven to 350 and prep a loaf pan with parchment paper.

2. Mix eggs through vanilla in a bowl.

3. Mix flour through salt in another bowl. 

4. Combine both bowls and add in apples folding in gently.

5. Pour the batter into the pan and spread evenly.

6. Bake 40-50 minutes or until a toothpick comes out clean. Allow to cool before serving

Turkey Wraps, by Diane

 

I got hooked on these for lunches this summer as a quick, healthy option! They were a really cool combo of flavors and I craved them for weeks!

Ingredients:

3 slices smoked turkey

1 large flour tortilla

2 tbsp tzatziki sauce with cucumber pieces (if you can't find this add your own!)

2 slices smoked gouda

1/4 cup shredded carrots

2 tbsp pickled red onions

4 large red butter lettuce leaves (my ultimate trick here is to put each leaf into a bowl of ice water in the fridge- they will last and be cool and crispy all week long!)

Directions:

Start by layering the sauce on, then the turkey, cheese and toppings. Roll into a burrito and enjoy!

Challah Stuffing, by Diane

I have made this stuffing for every major holiday for years, and only now thought to post it! It's famous in our family gatherings, and it couldn't be easier. 

Ingredients:

2 loaves challah

1 lb italian sausage (we have made it without sausage too, it just really amps up the savoriness!)

1 cup diced celery

1 cup diced onion

2 tbsp butter

2 tsp poultry seasoning

2 large boxes (32 oz each) chicken broth

Salt and pepper

Directions:

1. Slice the challah thinly and leave overnight to dry without the slices touching. If in a pinch, you can place them under the broiler to dry out just watch them carefully!

2. Rip the challah into small chunks and set aside.

3. In a large pot, cook the sausage until browned and set aside, reserving some of the liquid in the pan.

4. Add the celery and onion to the sausage drippings, along with the butter. Cook until the veggies are softened.

5. Add in poultry seasoning, salt, and pepper. For the seasoning, you want it to be extra salty as it bakes out a bit in the oven so oversalt here.

6. Remove from heat and add in the sausage, challah, and one box of broth to start. Mix well and adjust for seasonings and wetness. For the moisture, you want it to be pretty wet so it cooks out in the oven, but no extra liquid in the bottom of the pot. This may require another 1/2 of the second box- we have never used both boxes entirely. This is also a good time to do a final salt check.

7. Bake at 350 for 30 minutes uncovered until the stuffing is set and the liquid is cooked in. Serve warm- but it's also amazing cold or reheated the next few days if it makes it that long!