Tag: Crunch

Green Bean Casserole Rich, Creamy With The Perfect Crunch by Gordon Ramsay

green bean casserole hero


I love this Green Bean Casserole Recipe!  It’s the perfect blend of creamy rich sauce and crispy and crunchy onions to make this dish something you and your family will crave.  

Ingredients you will need for this perfect Green Bean Casserole are:

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Salt and Pepper
  • Butter or   olive oil
  • Medium shallot (minced)
  • 2 cloves garlic (minced)
  • Fnely chopped mushrooms I used button
  • All-purpose flour
  • Vegetable broth
  • Unsweetened almond milk or regular milk
  • Crispy fried onions 

How To Make Green Bean Casserole Step by Step Pictorial

boiling green beans

Making Green Bean Casserole Sauce

green bean casserole shallots butter garlic

add mushroos to green bean casserole

 

 

  • Slowly add in veggie stock, whisking to incorporate.

 

green bean casserole sauce

  • Toss to coat well, and top with remaining fried onions that are left, 1 cup.

baked Green bean casserole

 

green bean casserole hero

Ingredients

  • 1 lb Green beans
  • Salt and Pepper
  • 2 tbsp Butter or   olive oil
  • 1 Medium shallot minced
  • 2 Cloves garlic minced
  • 1 cup Finely chopped mushrooms (I use buttons)
  • 2 tbsp All purpose flour
  • 3/4 cup Vegetable broth
  • 1 cup Unsweetened almond milk or any milk you would like
  • 1 1/2 cups Crispy onions

Instructions

  • Preheat oven to 400 degrees Bring a large pot of water to a boil and salt the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath. Drain and set aside.

  • In a large oven-safe skillet over medium heat, add butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with salt and pepper to taste. Cook for 3-4 minutes more or until lightly browned.

  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking together. Add milk of your choice next and whisk to stir again. Season with salt and pepper to taste and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

  • Remove from heat and add 1/3 (i.e 1/2 cup) of the fried onions. Toss to coat well, and top with remaining fried onions that are left, 1 cup .Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve right away.

You may also like these Casserole Recipes:

Cornbread Casserole Recipe Simple and Savory

Chicken Divan Casserole Recipe

Ham Egg and Cheese Casserole (Insta Pot or Oven!)

Cheesy Chicken and Broccoli Rice Casserole

 

 



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Cinnamon Toast Crunch Banana Bread — The Skinny Fork by Gordon Ramsay

Cinnamon Toast Crunch Banana Bread — The Skinny Fork



I kept this bread lightened up by substituting most of the sugar in it for a natural sweetener (stevia, monk, anything that measures cup-for-cup like sugar.) I also tossed a little whole wheat flour into the mix. I would have used more but… it’s still a little hard to come by at the store. Using greek yogurt in the bread gives it a nice density and plenty of moisture to bake up with.

The end result is a cake-like bread that’s accompanied by a crunchy crumble on top that happens to have cinnamon cereal mixed right in. I was a little nervous at first, unsure of the crumble would crisp, but it turned out beautifully!

Cranberry Crunch – and Ghosts of Thanksgiving Past by Gordon Ramsay

Cranberry Crunch - and Ghosts of Thanksgiving Past


Some recipes just get you talking about the old days, which is why we love them so much. Cranberry Crunch is one of those recipes that gets my mother to talking about her childhood. The school lunch ladies often made this around the holidays and she loved it so much that one of them gave her the recipe for it, which has led us to enjoy it for the past couple of generations. Nothing like an heirloom recipe to bring memories back to life, especially around the holidays. Which brings me to my point…

You know, our kids are going to look back on this Thanksgiving the same way you look back on yours as a child. This time of year, I can’t help but think back to when I was a girl, when my Grandaddy and great grandmother were still with us at all of the Thanksgivings we celebrated at their house on Brookline Drive in Huntsville, Alabama. My cousins and I would stay outside as long as we could because the house was so hot from all of the baking. We’d come in when called, eat a plate full of our favorite foods, and rush right back out into our leaf piles and hide and seek games.

Later on, I’d end up sitting up against my grandaddy, my head resting on his shoulder as he worked on a crossword puzzle or told one of his latest jokes to the family, fully content at feeling the warmth of him through his thin cotton shirt and his strong arm around me. He’d lean over at some point and kiss the top of my head and tell me he loved me. It was such a natural gesture for him that I don’t think he even gave it thought when he did, which made me all the more content.

I can’t help but get caught up in those memories this time of year, but I try to stay ever conscious that these Thanksgivings, today, are the ones my kids will remember.

We’ve shifted to new generations now. I’m one of the ones at the stove, who put them in the sweater that ended up being so warm it forced them outside to seek a cool breeze away from the oven’s heat. Someday folks will gather on a Thanksgiving day and play a video of this year and one of my kids might walk in during the middle of it and see faces that are no longer with them. They may be the ones finding themselves having to walk out of the room, feeling hurt that no one warned them they were about to hear their Grandaddy’s voice calling out for the first time in nearly fifteen years.

Some parts of the holidays will always be bittersweet when you have loved and been loved, but living in the past should always come full circle as a reminder to live in the moment.

Nowadays I understand the hint of sadness in the eyes of people, even though they are with their family at the holidays. Even though children are sitting up in their laps and siblings and spouses are chattering away while they pass dishes around a table filled with blessings.

Oftentimes, as we look around that table it occurs to us…someone is missing.

Yes, some folks may be missing from our tables this year, but that isn’t an excuse for you to be. I miss them, too, but there are so many people here with us now waiting to have an arm wrapped around them. Waiting to be told they are loved. Waiting for that one special moment with you that they will someday tell their kids about when they think back to Thanskgiving. Waiting to taste that special recipe you made just for them.

Next year, 2019 will be a Thanksgiving past and it will be added to your reserve of treasured memories for you and all of those around you.

Don’t set yourself so firmly on remembering Thanksgivings past that you forget to put your heart into this one.

Cranberry Crunch Ingredients

Cranberry Crunch ingredients are pretty simple. You’ll need: Whole Berry Cranberry Sauce, Old Fashioned Oats*, Flour, Brown Sugar, and Butter.

*I use old fashioned but quick will work just as well if that is what you have on hand. You can also use margarine instead of butter and don’t waste a single moment fretting over it! As for brown sugar, I’m using dark because it is my very favorite, but if you have light or prefer light, knock yourself out!

Preparing Cranberry Crunch

Place your flour, oats, and brown sugar in a bowl

Cranberry Crunch crumble stirred up

Stir them up.

Adding butter to Cranberry Crunch mix

Add in your butter or margarine and cut that in with a long tined fork.

Cranberry Crunch Topping

Like this 🙂

Spraying the pan for Cranberry Crunch

Now spray a pie plate or 8×8 dish with cooking spray.

You can see some of these pretty dishes by fellow food blogger, Ree Drummond, here. 

Patting crust in pan for Cranberry Crunch

And press half of your mixture into the bottom of the pie plate to form the crust for Cranberry Crunch.

Adding Cranberry Sauce to Cranberry Crunch

Top that with the entire can of cranberry sauce.

I just glob it by spoonfuls on top of my little crust…

Cranberry Crunch ready for topping!

Then take that same spoon and spread it around a bit.

Cranberry Crunch Ready To Bake

Sprinkle remaining topping over cranberry sauce.

Old Fashioned Cranberry Crunch

Bake Cranberry Crunch at 350, uncovered, for 45 minutes to one hour, or until bubbly and browned.

Enjoying Delicious Cranberry Crunch

Cranberry Crunch is excellent served with whipped cream or ice cream but you can also serve it as a side dish as well. Enjoy! 

Ingredients

  • 1 Cup oats I use old fashioned but quick will work
  • 1/2 Cup all purpose flour
  • 1- 16 ounce can whole berry cranberry sauce
  • 1 Cup brown sugar I use dark but light is fine
  • 1/2 Cup butter or margarine

Instructions

  • Mix the oats, flour, and brown sugar together. Cut in butter.

  • Pack 1/2 in bottom of greased pie plate or 8×8 dish.

  • Spread sauce over crust. Top with remaining crumbs.

  • Bake at 350 for 45 minutes to 1 hour, or until lightly browned. Excellent served with whipped cream or ice cream.

This post was originally published in November 2011. I updated the post in 2019. 

Grandmama’s Crock Pot Cornbread Dressing

Some parts of the holidays will always be bittersweet when you

have loved and been loved, but living in the past should always

come full circle as a reminder to live in the moment.

~Christy Jordan. I apologize for quoting myself, but I think it bears repeating.

 
This post contains affiliate links. You will pay the same but I will get a small commission to go towards my coffee fund so thank you! 


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