10 Cozy Things to Make in November

’Tis the time for turkey, mashed potatoes, beloved cranberry sauce and of course, piieeeee. I love me some pie. You all know this well! This month is like The Super Bowl for food bloggers. I have SO many recipes planned and I cannot wait. I’m going to be posting on Insta Stories like a mad woman, making all the things, showing step-by-step how to a variety of my favorite T-day dishes. Here are tasty items to put on your to-make lists. Cheddar Apple Rye Hand Pies – These hand pies are SO delicious. This crust is rye and cheddar—a magical combination. I highly recommend it. Cacio e Pepe Macaroni and Cheese – Cheesy macaroni and cheese that is made SO much better by toasting black peppercorns and grinding them up. It breaks up the richness in this super delicious way. Rose Apple Pistachio Tart – I will admit that this is a true labor of love. It’s the type of thing you make when you have friends and family in town. Or you’re really bored and don’t mind rolling apple rose after apple rose while you watch a movie on Netflix. I think of it like a meditation. Black Bottomed […]

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Original source: https://www.acozykitchen.com/10-cozy-things-to-make-in-november/

Genius Kale Salad

There is a special kale salad in the in the new Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight in the book. Which is saying something. There is no shortage of kale salad inspiration out there, and I knew this one must be pretty special to make the cut.
Genius Kale Salad
The whole premise related to the genius recipe series is highlighting recipes that aren’t just great – they need to be more than that. They need to change, or surprise, or shift the way you think about a recipe – or cooking in general. Kristen Miglore selected 100 recipes for the book, and this was the kale salad – special it is! The details! It is from Northern Spy Food Co. Shredded kale is tossed with olive oil and freshly squeezed lemon juice, and accented with rough-cut almonds, roasted squash (or, this time of year, asparagus), strong chunks of good cheddar cheese, and whispy shavings of Pecorino. I made it with the last delicata squash in my arsenal, and a second time with roasted asparagus. It’s kale salad well punctuated. Meaning, there you are enjoying a fork full of lacinato kale, and along comes an exclamation of cheddar, or all-caps CRUNCH of almond. It’s really nice, and to my palette it’s the well-accented simplicity that makes this version stand out.

Genius Kale Salad


If you give it a go, I’ll encourage deliberate chopping and slicing. Thoughtful, intentional prep is one of the things that takes this salad from good to great. You want the kale stemmed, and sliced into ribbons not too thick, not too thin. Good cheddar is assertive, so you want crumbles that function as good accents on the fork – too big is overwhelming, but you also don’t want to go too small. The book has beautiful photography accompanying each recipe by James Ransom, and they are illustrative as well as enticing. Meaning, you’re able to see the intended result, and can take cues from not only the recipes, but the visuals as well.

Genius Kale Salad

You can prep this a day or two ahead of time. I might wait until you’re relatively close to eating to toss it with the lemon juice and olive oil, but aside from that it’s incredibly simple. And I recommend doing a double recipe while you’re at it. The leftovers were brilliant, wilted for a flash in a hot pan, and then tossed with fresh pasta for a quick one-pan dinner.

Continue reading Genius Kale Salad on 101 Cookbooks

Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/ftX_4xS4DzA/

Whole Wheat Chocolate Chip Skillet Cookie

I’m going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce’s celebrated chocolate chip cookies. It’s also a fantastic recipe to make with kids. We had a house guest this weekend, and this was the recipe he wanted to make. Instead of shaping individual cookies, you spread cookie dough across an oven-proof pan or skillet, and bake it. You can cut the finished cookies into wedges or squares, or whatever shape you like.
Whole Wheat Chocolate Chip Skillet Cookie


You can also bake individual versions in tiny skillets or these tiny cast-iron Staubs. Served warm with a little dollop of vanilla ice cream – you get the idea. They’re fun, fast, and couldn’t be simpler. You can see how it all comes together, and meet my favorite kitchen helper, in the video below ? Enjoy!


Whole Wheat Chocolate Chip Skillet Cookie


Continue reading Whole Wheat Chocolate Chip Skillet Cookie on 101 Cookbooks

Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/cZ7-eg3XF4M/

Pork Schnitzel For A Fall Dinner

Pork Schnitzel

2 servings


2 boneless pork chops about 1 lb total
1 egg
1 teaspoon heavy cream
2 tablespoons vegetable oil
1/4 cup flour
3 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
¼ teaspoon garlic powder
1/2 teaspoon poultry seasoning
2 tablespoons butter
1/2 cup unsweetened applesauce
1 teaspoon honey or sugar substitute
1 teaspoon Dijon mustard
2 tablespoons sour cream
1 tablespoon fresh parsley, chopped


Cut the pork chops in half horizontally to make 4 cutlets. Place the pork between sheets of plastic and pound until thin.

In a shallow dish, beat the egg and cream together.
Combine the flour, Parmesan, salt, pepper, garlic powder and poultry seasoning in another shallow dish.

Heat the vegetable oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side. Remove to a paper towel-lined serving plate and keep warm.

For the sauce:

Heat the butter, sweetener, and applesauce in a small saucepan and cook over medium heat for 2 minutes. Remove the pan from the heat and whisk in the sour cream and mustard until combined and creamy. Stir in the parsley. Drizzle some of the sauce over the cutlets and serve the remaining sauce on the side.

Oven Roasted Butternut Squash Spirals


1-12 oz package frozen butternut squash veggie spirals, defrosted
2 tablespoons olive oil
1/4 teaspoon kosher salt
Black pepper, to taste


Early in the day, place the frozen squash noodles in a colander.
Preheat the oven to 450 degrees F. Lightly coat a large baking sheet with olive oil cooking spray and place the baking sheet in the oven while it preheats.

Place the squash spirals on a kitchen towel and squeeze dry. Transfer the squash to the hot prepared baking sheet and drizzle with the olive oil and toss to coat with tongs. Sprinkle with salt and black pepper and toss again. Spread out on the baking sheet.

Roast until crispy about 20 minutes. Toss the spirals after 10 minutes.

Slow Cooked Green Beans


1 lb green beans, ends trimmed and cut in half
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs


In a large, deep skillet with a cover, melt the butter and add the garlic and Italian herbs. Stir in the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.

Original source: https://jovinacooksitalian.com/2018/10/31/pork-schnitzel-for-a-fall-dinner/

Amaretti Cookies

These amaretti cookies are an Italian cookie perfect for the holidays. The outside of this almond cookie is slightly crisp and the inside is soft and chewy. Amaretti cookies have an undoubtedly unique texture. This chewy almond cookie not only tastes amazing but is gluten-free as well. Amaretti cookies are often made with amaretto (almond…

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The post Amaretti Cookies appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/amaretti-cookies/

Simple Scone Recipe

A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don’t forget to drizzle with brown butter glaze!

Simple Scone Recipe

We’re talking scones today! Not the fried scones, but the baked, British version of scones. Man, do I love a good scone. And by scone I mean the baked, mostly triangular ones…not the fried kind.

So, I’m just going to come right out and say it. These are not healthy. Like in the least. (Hiiii 1 cup of heavy cream) But ohhhh my heavens are they crumbly, buttery, slightly sweet and so so delicious!

Just like you would make a biscuit, this is quite similar, except has the addition of eggs. Biscuits typically only call for flour, leavening, salt, butter and milk. But these scones have the addition of 4 eggs and uses heavy cream in place of the milk. I also made a browned butter icing for the tops because I just love the way it looks and tastes. This is totally optional and you are welcome to just sprinkle the tops with a little extra sugar. Easy fix ?

The general recipe directions include cutting the butter into the dry ingredients, adding in the wet until just combined, rolling out and cutting into triangles, brushing the tops with milk and baking. Again, the glaze in the printable recipe is optional, but highly recommended.

With the holidays coming up, I thought this recipe would make a fabulous indulgent breakfast or afternoon snack to go with some coffee or tea. Keep in mind this recipe makes about 16, so feel free to cut the recipe in half if you don’t have a crowd to feed. A few more photos of these tasty treats plus the printable recipe card can be found below. Have a great day, friends!

Simple Scone Recipe

Simple Scone Recipe

Simple Scone Recipe

A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don’t forget to drizzle with brown butter glaze!

For the scones:

  • 4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 pound cold, salted butter
  • 4 eggs (beaten)
  • 1 cup cold heavy cream
  • 2 tablespoons milk or cream

For the glaze:

  • 1/4 cup salted butter
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 3 cups powdered sugar
  1. Preheat oven to 400 degrees. Line 2 light colored baking sheets with parchment paper and set aside.

  2. Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 

  3. Combine the eggs and heavy cream in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.

  4. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a knife or cookie cutter, cut into 4-inch squares and then in half diagonally to create triangles.

  5. Place on prepared baking sheets. Brush tops of scones with 2 tablespoons milk or cream. Bake 20 to 25 minutes or until the tops are golden and crisp.

  6. While scones are cooling, make the glaze: melt butter in a small pot over medium heat. Swirl the melted butter for a few minutes until it starts to foam, smell nutty and you can see little brown speckles. Remove from heat.

  7. Pour in vanilla, milk and powdered sugar. Whisk until thick and combined. You may need to add more milk or powdered sugar depending on the desired consistency you prefer. You want it to be the same thickness as white school glue. Drizzle over each scone.

  8. Enjoy scones at room temperature. Store in airtight containers for up to three days.

Other Recipes you might like:

Butter Drop Biscuits

Light & Fluffy Angel Biscuits

Whole Wheat Soda Biscuits

Hasselback Garlic Cheesy Bread

© Lauren for Lauren's Latest, 2018. |
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Original source: https://laurenslatest.com/simple-scone-recipe/

Zuppa Toscana

Zuppa Toscana! A delicious combination of potatoes, sausage and bacon in a light and creamy broth. While this is a soup I frequently order from my favorite Italian restaurant, the great news is that Zuppa Toscana is really easy to make at home!

Serve this classic Italian soup recipe with homemade dinner rolls or easy garlic crescents for a delicious meal!

Creamy Zuppa Toscana in a bowl

Zuppa Toscana

What is Zuppa Toscana Zuppa Toscana simply put is a Tuscan style soup. This hearty Italian soup recipe has potatoes, sausage and bacon in a light, creamy broth. It is delicious and if you’ve ever been to Olive Garden, there’s a good chance you’ve enjoyed their Zuppa Toscana!

I love to add in bacon (because everything is better with bacon) and sometimes add a can of cannellini beans as well (along with the potatoes).

How to Make Zuppa Toscana

Zuppa Toscana often uses kale but I personally prefer the light flavor of spinach so this recipe contains spinach.  If you would rather use kale, add it in along with the chicken broth so it has time to soften.

To cut the potatoes into cubes I used my favorite kitchen chopper and was able to do 4 potatoes in about 30 seconds.  (I used it for the onions too.  It’s one thing I can’t live without in my kitchen, mine is the Vidalia Chop Wizard brand).

Stove Top Zuppa Toscana

  1. Brown sausage and onions. Fry bacon.
  2. Combine remaining ingredients and simmer until potatoes are soft.
  3. Stir in cream and spinach just before serving.

It’s really easy to make and perfect to serve with some homemade bread or Homemade Buttermilk Biscuits.

two bowls of Zuppa Toscana ready to eat

How to Make Crockpot Zuppa Toscana

This easy soup doesn’t take long to prep on the stove however sometimes it’s nice to come home to a meal ready to go after a long day of work! I love to use my slow cooker for soups and stews because it allows the flavors to blend and it’s so easy!

To make Zuppa Toscana in the Slow Cooker

  1. Brown sausage and onion as directed.  Cook bacon.
  2. Add all ingredients except cream and spinach/kale to the slow cooker.
  3. Cook on high about 3-4 hours (or on low 6-7 hours) or until potatoes are tender.
  4. Heat cream and stir in cream and spinach. Cook an additional 20-30 minutes.

Homemade Zuppa Toscana served in a terra cotta bowl

If you’d like to lighten this soup up a little bit, you can use turkey sausage in place of the pork sausage and reduce the amount of bacon (be sure to drain it very well) or use turkey bacon.

While I love the buttery flavor the heavy cream adds, evaporated milk can be used in place of cream in this recipe.

More Creamy Soups You’ll Love

  • New England Clam Chowder
  • Creamy Sausage & Cabbage Soup
  • Easy Crock Pot Ham and Potato Soup
  • 20 Minute Broccoli Cheese Soup
  • Slow Cooker Chicken Pot Pie Soup
  • Baked Potato Soup

Zuppa Toscana

Zuppa Toscana is an easy Italian soup with a rich creamy broth filled with sausage, potatoes and greens.

Follow Spend With Pennies on Pinterestfor more great recipes!

  • 1 large onion (, diced)
  • 1 lb Italian sausage ((mild))
  • 6 slices bacon (, diced)
  • 4 cups diced potatoes
  • 3 cloves garlic
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon crushed red peppers ((optional))
  • 1 cup heavy cream
  • 2 cups torn & gently packed fresh spinach
  • pepper to taste
  1. In a large pot cook sausage and onion until no pink remains. Drain and set aside.

  2. Cook bacon over medium heat until most of the fat has been rendered out and drain. 

  3. Add in potatoes, garlic, chicken broth, crushed peppers (if using) and sausage. Bring to a boil.

  4. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
  5. Stir in heavy cream and let boil 1 minute. Remove from heat, stir in spinach.

  6. Garnish with additional bacon if desired.

If using kale in place of spinach, add along with the chicken broth as it takes longer to cook.

REPIN this Scrumptious Soup Recipe

Zuppa Toscana served in a bowl and garnished with bacon bits

Zuppa Toscana is quick and easy to make at home and delicious! Loaded with sausage, potatoes and bacon, this is definitely a crowd pleaser! #spendwithpennies #zuppatoscana #easyrecipe #easysoup #creamysoup #withbacon #withspinach

Original source: https://www.spendwithpennies.com/zuppa-toscana/

Delicious 15 Min Lemon Pepper Chicken

Lemon Pepper Chicken is the perfect combination of juicy chicken, tender veggies and a tangy flavorful lemon pepper sauce that everyone loves! This easy recipe starts with high quality spices and a quick homemade lemon pepper seasoning!

Serve this dish over easy Garlic Butter Rice or mashed potatoes for the perfect meal!

Lemon Pepper Chicken served in a bowl with lemon slices and parsley for garnish - the perfect dinner dish!

This Lemon Pepper Chicken recipe is sponsored by McCormick and inspired by my behind-the-scenes experience with the flavor experts at McCormick.

How to Make Lemon Pepper Chicken

I love chicken – it always makes for an easy meal and everyone loves it! Here’s the thing about chicken: it can be delicious, juicy and flavorful, or just ho-hum.

The great thing is that you don’t need a lot of fancy or weird, unusual ingredients to make a great dish! This recipe uses a simple blend of lemon, McCormick Ground Black Pepper, salt, and a few spices to create an easy meal so flavorful, it’s restaurant-worthy!

In early October, I was fortunate enough to spend time with the McCormick flavor experts (and their most amazing chef Kevan) and learn a ton about the spices I know and love.

McCormick spices are what I grew up with and what is in my cupboard now, so I was excited to get great tips and learn even more to really become a flavor expert.

McCormick spices are truly top notch (spoiler: the care and details put into everything they produce is second to none). The best part is that I can take what I’ve learned and pass it on to you, so you can easily create crazy good food in your own kitchen!

The ingredients laid out to make homemade lemon pepper, which is a key ingredient for this lemon pepper chicken recipe

I’m obsessed with good flavor just as much as McCormick is! We learned so much but my favorite (of course) was the tasting we got to do! The first thing we learned was the physiology of flavors … and how our bodies process flavor (plug your nose and eat a jelly bean, there will be no flavor)!!

My fave was learning why McCormick’s spices have so much flavor (it’s the commitment to where and how they’re sourced plus the care of the spices until they’re bottled).  While we did taste a lot of comparison/competitor products, the black pepper (and taco seasoning) truly was the most amazing difference to me!

Lemon Pepper Chicken is made with high quality ingredients similar to those found on this spice comparison board

Use High Quality Spices

Black pepper is black pepper right? Sorry, wrong! Dollar store pepper is the same ol’ thing anyhow right? Wrong again!

This was shocking to me! The two piles of pepper on our spice cutting paper (above) look so similar to me but the flavor wasn’t even close. The McCormick Black Pepper had such a huge difference in the depth of flavor and spice that it wasn’t even comparable.

When cooking, we’re adding pennies worth of spices to each meal so making sure those spices really have all of the flavor we’re looking for is essential. On average, a bottle of spices lasts me anywhere from 6 months to 2 years… so spending the extra dollar or so for a quality product is one place I splurge.

For a dollar or so extra, you’re adding HUGE flavor to countless meals.

Spooning the lemony sauce over the lemon pepper chicken in a skillet

How to Make Lemon Pepper Seasoning

I have to admit this is my favorite part of this recipe! I love the flavor of lemon pepper but usually find it quite salty. Making it homemade with high-quality ingredients means that I get the most delicious seasoning while being able to control the sodium!

Homemade Lemon Pepper Seasoning

  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons McCormick Black Pepper
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon McCormick Onion Powder
  • 1/4 teaspoon McCormick Garlic Powder

Combine all ingredients for use in this lemon pepper chicken recipe. Leftover lemon pepper seasoning can be left on a plate to dry at room temperature for about 24 hours, stirring occasionally. Once dried, store in a cool airtight container.

DIY Lemon Pepper Seasoning is great for chicken, fish, shrimp or pasta. The possibilities are endless!

Lemon Pepper Chicken in a skillet garnished with parsley and lemon slices

How to Cook Lemon Pepper Chicken

Recipes like this Lemon Pepper Chicken start with the simplest of ingredients but create the most amazing meal! Adding high-quality spices and a fragrant ground black pepper means that, for only pennies per meal, you’re getting the best flavors with everyday ingredients.  This lemon pepper chicken recipe is crazy easy to make at home.

  1. Mix homemade lemon pepper seasoning.
  2. Dredge chicken and brown on each side.
  3. Place over sliced zucchini (or mushrooms) in a casserole dish.
  4. Create a quick lemon sauce to spoon over top.
  5. Bake until tender.

Lemon Pepper Chicken in a blue serving bowl

What Goes with Lemon Pepper Chicken

Lemon Pepper Chicken is a great meal on its own. I add veggies under the chicken and it all cooks in one dish! When serving, spoon the lemon sauce over top of the chicken for a deliciously zingy flavor!

This lemon pepper chicken can be served with:

  • Mashed Potatoes
  • Pasta or Egg Noodles
  • Homemade Biscuits or bread
  • Easy Oven Roasted Potatoes
  • Mashed Cauliflower Potatoes
  • Caesar Salad

Lemon Pepper Chicken

Tender juicy chicken in a tangy lemon sauce baked to perfection.

  • 2 1/2 teaspoons lemon pepper seasoning (divided, recipe below)
  • 3 tablespoons olive oil (divided)
  • 6 green onions (sliced)
  • 1 medium zucchini (sliced (or 8 oz mushrooms))
  • 1/3 cup flour
  • 4 chicken breasts


  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1 small lemon (juiced)
  • 1 tablespoon flour (I use flour from the dredge mixture)
  • 1/2 teaspoon McCormick Ground Black Pepper
  • 1/2 teaspoon McCormick Garlic Powder
  • parsley (for garnish)
  1. Preheat oven to 350˚F  

  2. Heat 1 tablespoon olive oil in a skillet. Fry zucchini, 1 teaspoon lemon pepper seasoning and  green onion about 2-3 minutes.  Place in bottom of a 2 qt casserole dish or dutch oven.

  3. Mix together flour and 1 1/2 teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture (reserve remaining mixture for sauce).

  4. Add olive oil to a skillet and brown chicken over medium high heat until golden, about 3 minutes per side. Place on top of zucchini

  5. Place wine, broth, lemon juice and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine. 

  6. Pour into warm skillet while whisking and bring to a boil. Simmer 1 minute. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

  7. Cover and bake for 20 minutes. Remove cover and bake for 10-15 minutes longer or until internal temperature reaches 165°F.

Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).

Homemade Lemon Pepper Seasoning

  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons McCormick Ground Black Pepper
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon McCormick Onion Powder
  • 1/4 teaspoon McCormick Garlic Powder


REPIN this Delicious Recipe

Lemon Pepper Chicken served in a blue bowl

Original source: https://www.spendwithpennies.com/lemon-pepper-chicken/

Classic Green Bean Casserole

Green Bean Casserole is the classic holiday side dish you can’t miss out on. Tender green beans are tossed in a delicious creamy sauce, cheese, crispy onions, and baked with even more crispy onions until hot and bubbly.

This is the perfect side dish to serve along with your turkey, mashed potatoes and gravy!

A white casserole dish of colorful green bean casserole fresh from the oven, topped with crunchy crispy fried onions.

I love green bean casserole, and I make it all the time, Easter, Christmas, Thanksgiving, Wednesday dinner, you name it.  I feel like that during potlucks or holiday feasts, classic green bean casserole is as important to have on the table as Classic Deviled Eggs or Ambrosia Salad. It is a staple around here!

The great thing about green bean casserole is that it can be made ahead of time and reheated or prepared ahead of time and cooked before serving! This recipe takes almost no prep making it the easiest side dish ever!

A clear bowl of delicious green bean casserole ingredients.

How To Make Green Bean Casserole

Green Beans: Green Bean Casserole starts with green beans (of course) and for this recipe you can use fresh, frozen or canned. Canned will provide a softer casserole while fresh or frozen add have a bit more texture (and need more salt added to the recipe). If using fresh or frozen, cook your beans until tender crisp, about 5 minutes for frozen and 8 minutes for fresh.

Mushroom SoupCampbell’s Green Bean Casserole has been a staple on every holiday table for as long as I can remember. The addition of the mushroom soup is what makes this recipe so easy (and is the base of the delicious sauce). If you can’t have mushrooms, any “cream of” soup will work just fine in this recipe!

Crispy Onions: Crispy Fried Onions are essential to this dish (so much that it’s even sometimes known as French’s Green Bean Casserole)! If you’ve never had them, these onions are delish and great on all kinds of casseroles,burgers and more! They’re added both in and on this casserole! 

Cheddar Cheese: This is optional but adds so much to this dish and we love adding cheese in! Sharp cheddar has the most flavor!

A scoop of green bean casserole full of crispy fried onions and creamy sauce.

If you’re heading to someone else’s house for dinner, do everything except the last 10 minutes of baking and bring it along with you covered in tin foil! Top with crispy onions and bake until hot and bubbly!

How Long To Cook Green Bean Casserole

Green bean casserole only takes about 40 minutes and only 5 of that is prep! You can make green bean casserole up to a day in advance and keep it in the fridge until you bake it, saving you precious time during the rest of dinner prep. Keep in mind if your green bean casserole has been in the fridge, you will likely need to add some extra time! 

A white plate full creamy green bean casserole with fresh cracked pepper and crispy onions.

While I do sometimes take the time to make a Fresh Green Bean Casserole from scratch, I have to admit, this recipe takes me back to childhood.  I love the flavors and the simplicity!

More Turkey Dinner Side Dishes You’ll Love

  • Sweet Potato Casserole – Classic casserole recipe!
  • Easy Stuffing Recipe
  • Corn Casserole – Easy favorite!
  • Roasted Brussel Sprouts with Bacon
  • Glazed Carrots
  • The Best Mashed Potatoes – Turkey Day Staple!

Classic Green Bean Casserole

Tender green beans are tossed in a delicious creamy sauce, cheese, crispy onions, and baked with even more crispy onions until hot and bubbly. 

  • 10.5 oz Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1/2 teaspoon black pepper
  • 4 cups frozen cut green bean (defrosted)
  • 1/4 teaspoon seasoning salt (or to taste)
  • 1 1/2 cups Crispy Fried Onions
  • 1 cup sharp cheddar cheese (optional)
  1. Preheat oven to 350°F.
  2. Combine soup, milk, soy sauce, pepper, green beans, 1 cup onions and cheese (if using) in a casserole dish.
  3. Bake uncovered for 30-35 minutes or bubbly.
  4. Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.

Canned, fresh or frozen beans work in this recipe. In place of frozen beans, you can used either of the following:

  • drain 2 (14.5 oz) cans green beans
  • 1.5 lbs pounds fresh green beans, trimmed and cooked
  • Original Recipe by Crispy Fried Onions

    REPIN this Delicious Casserole

    Green Bean Casserole in a white baking dish

    This creamy and crispy green bean casserole is my favorite dish to bring to potlucks and turkey dinners! #spendwithpennies #greenbeancasserole #casserole #greenbeans #casseroles #turkeydinner

    Original source: https://www.spendwithpennies.com/classic-green-bean-casserole/

    Spicy Italian Pesto Noodle Soup.

    Spicy Italian Pesto Noodle Soup | halfbakedharvest.com #soup #easyrecipes #Italian #fall #autumn #winter #healthy

    This Spicy Italian Pesto Noodle Soup is my go-to dinner on nights when I am craving Italian, but also want something warming. Spicy Italian chicken sausage simmered in a basil pesto broth with carrots, kale, a little lemon, and plenty of noodles. Finish each bowl off with a sprinkle of cheese and serve with crusty bread. […]

    The post Spicy Italian Pesto Noodle Soup. appeared first on Half Baked Harvest.

    Original source: https://www.halfbakedharvest.com/spicy-italian-pesto-noodle-soup/

    The Perfect Healthy Granola (Low Oil & Naturally Sweetened)

    There are a few different granola camps. This one falls squarely in the great, everyday, healthy granola category. Instead of the cookies masquerading as granola camp. It is my new favorite thing, and I’ve had it on my counter for weeks now. Give it a go!

    Midnight black and deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats and seeds. Naturally sweetened, clumpy, and crunchy, the recipe calls for just a small splash of olive oil, and leverages a secret ingredient to bring it all together.

    The Perfect Healthy Granola Recipe

    Is Homemade Granola Bad for You?

    This is a question I get asked a lot. The short answer is, many granolas have a lot of sugar in them. And, many granolas have a lot of unnecessary added fat or oils. We’re essentially talking about cookies in clumpy form, which, I think we can all agree is delicious. As the foundation for your daily breakfast? Laugh / cry. My hope is today’s recipe will be a nice alternative.

    My Healthy Granola Inspiration

    In Los Angeles last month, I finally made it to beautiful Botanica. After dinner, Emily Fiffer, one of the inspiring owners, sent us home with a tote of treats for our long drive back to San Francisco. Included was a jar of Botanica’s Cacao Coconut Granola. In short, it was a (serious) granola revelation – crunchy, clumpy, deeply chocolate flavored, short ingredient list. The Botanica granola was the jumping off point for this recipe, and if you want to take that recipe for a spin as well, you can find it here.

    The main tweaks? I used whipped aquafaba (the liquid in a can of chickpeas) as the binder, allowing me to scale back the added oil by a good chunk. Black cacao gives you that midnight chocolate flavor reminiscent of Oreo cookies, but regular cocoa powder is also great! And, I dial back the sweetness a shade.

    The Perfect Healthy Granola Recipe

    The Magic of Aquafaba

    Have a look below. What you’re seeing is aquafaba. If you have a can of chickpeas, you have enough aquafaba for this recipe (the liquid in the can). It is whipped into peaks, and the other granola ingredients are folded in. It’s a fantastic medium for granola acting as a binder, helping to deliver that clumpy magic everyone loves. Aquafaba behaves much like whipped egg whites, but by making granola with aquafaba you can do a version that can be enjoyed by a wider range of people, including vegans and people trying to work more whole food plant-based meals into their diet. And now I’m itching to remake this rose petal granola using this technique!

    The Perfect Healthy Granola Recipe

    The Perfect Healthy Granola Recipe

    Serving Ideas

    If you’re going for healthy granola, you’re going to want to opt for healthful toppings. I like this granola served over yogurt, with a side of whatever seasonal fruit looks good. You can see it pictured here alongside sliced bananas and strawberries. There is a sprinkling of goji berries and rose petals as well. It’s also good in a simple bowl of mylk or milk – I like almond or oat.

    The Perfect Healthy Granola Recipe

    The Perfect Healthy Granola Recipe

    Continue reading The Perfect Healthy Granola (Low Oil & Naturally Sweetened) on 101 Cookbooks

    Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/G_DRag-KBfM/

    Perfect Chocolate Chunk Cookies

    Perfect Chocolate Chunk Cookies

    Perfect Chocolate Chunk Cookies are for the true chocolate lover! I load my cookie recipe with as much chocolate as I can pack into each chocolate chunk cookie!

    The Perfect Chocolate Chunk Cookie is thick and PACKED with CHOCOLATE!

    My recipe for chocolate chunk cookies is the BEST! It’s everything that a good chocolate chunk cookie needs to be…it’s thick, buttery and LOADED with chocolate.

    It seems like there are two types of people…the chocolate CHIP cookie person and the chocolate CHUNK cookie person.

    Continue reading Perfect Chocolate Chunk Cookies at Cookies and Cups.

    Original source: https://cookiesandcups.com/perfect-chocolate-chunk-cookies/

    This Week at the Brennans’

    I love the milder October days we still are getting. Soon we won’t be able to scooter to church!

    It was a busy one!

    Here’s what happened this past week:

    The week started out with a bang! I got invited to the Facebook offices in NYC to learn more about their best practices and what bloggers can do to increase their presence and engagement on that platform. I also ran into a few of my blogging buddies which was so nice! I love being able to see familiar faces in this busy and oftentimes lonely city.

    The whole meeting was supposed to be until 4, but I got a call from the school nurse at the elementary school saying Blake got hurt on the playground and needed to get picked up. Totally cryptic because they didn’t tell me how bad the injury was, but I assumed it wasn’t terrible since they didn’t call an ambulance. So, I went to school and got there about 45 minutes before they were going to be let out for the day anyways, so I just took him home. Poor kid got bonked on the head by another kid jumping off of the higher part of the play structure and got some scrapes and a big ‘ol shiner. It was right on the edge of his forehead and into his scalp, so it didn’t seem TERRIBLE but it definitely looked like it hurt. And when Blake gets hurt and starts crying EVERYONE knows. When I was signing his out, the principle even commented from her office about it! Oh Blake!

    Ed continues to get progressively worse and more clingy at preschool drop-off. I feel like a horrible person every time as I hand his screaming body to the teacher and leave. Maybe it’s helping build both our characters? Regardless, I still feel horrible. (…)
    Read the rest of This Week at the Brennans’ (571 words)

    © Lauren for Lauren's Latest, 2018. |
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    The post This Week at the Brennans’ appeared first on Lauren's Latest.

    Original source: https://laurenslatest.com/this-week-at-the-brennans-89/

    How NOT to Season Foods

    How NOT to Season Foods – Common Seasoning Mistakes & How to Avoid Them Spices and seasonings are our passport to a whole world of flavor possibilities.  We are very lucky that we live in a time when a host of spices are readily available for our use and experimentation. In the past, wars have […]

    The post How NOT to Season Foods appeared first on The Reluctant Gourmet.

    Original source: https://www.reluctantgourmet.com/how-not-to-season-foods/

    A Sous Vide Turkey Tryout With Cookbook Author Nik Sharma

    Between contributing to TASTE, blogging at A Brown Table, and writing his cooking column at the San Francisco Chronicle, Nik Sharma—who also just released his first cookbook, Season—always has something on his plate. We gave him a Joule from ChefSteps and a mission: Sous vide a Thanksgiving turkey, have fun, and write down everything in […]

    The post A Sous Vide Turkey Tryout With Cookbook Author Nik Sharma appeared first on TASTE.

    Original source: https://www.tastecooking.com/sous-vide-turkey-tryout-cookbook-author-nik-sharma/

    TASTE Podcast 25: Jeremiah Stone & Fabian Von Hauske

    Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short […]

    The post TASTE Podcast 25: Jeremiah Stone & Fabian Von Hauske appeared first on TASTE.

    Original source: https://www.tastecooking.com/taste-podcast-25-jeremiah-stone-fabian-von-hauske/