Green Bean Casserole with Fresh Green Beans

 Green Bean Casserole with Fresh Green Beans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I love the Thanksgiving traditions when it comes to food. On my table, you'll always find the traditional sides like candied sweet potatoes, stuffing, cranberry and yes that green bean casserole. But I have to admit I have always skipped the green bean casserole when I go to someone’s home for Thanksgiving.  Why?  Honestly, because I don’t like the gloopy mushy limp green beans or the taste of Campbell's Cream of Mushroom soup.  If you really want to taste a great green bean casserole, take the extra time and make it homemade.  I mean really homemade with fresh green beans and a homemade sauce to die for. The only thing that’s not homemade about this one is the crunchy fried onions on top… those are much easier to buy at the store. You’ve never really had this wonderful traditional dish til you make it homemade.

Green Bean Casserole with Fresh Green Beans

2 pounds fresh green beans rinsed, trimmed, chopped in half

2 Tablespoons salted butter

1 medium onion chopped

2 garlic cloves minced

1 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half or heavy cream

1/2 cup grated Monterey Jack or sharp white cheddar 

1/2 cup Panko bread crumbs

6 ounces French fried onions

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small skillet add the butter and the Panko and stir over medium heat until lightly browned.  Set aside.

 

 

 

 

 

 

 

 

 

 

The beans need to be partially cooked before adding them to the sauce or they won’t soften enough in the oven, but you also don’t want to overcook them. So, you blanch them. Bring a large pot of salted water to a boil to blanch the beans.  I use about 2 tablespoons of salt for a gallon of water. 

Once the water is boiling, dump in the beans and let them cook no longer than 5 minutes. Then drain and immediately rinse in very cold water to stop the cooking process. They will finish cooking in the oven.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauté’ onions and garlic in a little melted butter until they soften. Then sprinkle with flour and cook for about two minutes or until flour has cooked.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next whisk in the chicken broth followed by the cream. Add the cheese and stir to melt. Turn the heat to simmer and allow sauce to thicken for about 5-7 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Add the fully drained green beans to the sauce and stir to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer to a baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the panko and the French-fried onions over the top, then bake for 20 minutes in a 375° F oven until hot and bubbly.

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

·       Use fresh green beans if you want that real homemade taste.

·       I like to use yellow onions are best with their stronger flavor, but sweet onions can also be used in this dish.

·       You can make this casserole up to one day ahead of time:  follow all of the steps up to topping with the breadcrumbs and fried onions, since those will get soggy in the fridge overnight. Cover tightly with foil or plastic wrap before refrigerating.

·       You can FREEZE this casserole:  make and assemble your green bean casserole, but hold off on topping it with the French-fried onions. Cover and freeze until you are ready to bake. You can bake straight from frozen without adding the onions until the casserole has already baked for about 20 minutes. 

 

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Poached Salmon Over Rice

 Poached Salmon Over Rice

 

 

 

 

 

 

 

 

 

 

 

 

 Poached Salmon is the quickest, easiest, and sneakily swankiest way to cook salmon. It’s simply simmered until it reaches tender perfection—and it’s done in just 15 minutes!  That’s right!  From start to finish, it takes only 15 minutes and there is no fishy smell after you cook it.  And it’s a lighter way to Enjoy Salmon. Poaching is healthy! Unlike pan seared or baked salmon, you don’t need any oil, and your salmon comes out nice and moist.

 

Poached Salmon Over Rice

 

4 (6-ounce) salmon fillets, wild caught if possible

¾ teaspoon kosher salt

Fresh ground black pepper

½ cup dry white wine or chicken broth

¼ cup water

1 lemon, sliced, plus more for serving

1 handful dill sprigs, plus more for serving

 

 

 

 

 

 

 

 

 

 

 

 

Pat the salmon dry and season generously with the salt and black pepper.

In a large skillet, place the white wine or chicken broth, water, lemon slices, and dill sprigs. Place salmon pieces on top, skin side down. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a simmer and cover. Cook 5 minutes for thin salmon and 7 minutes for thick salmon, until the fish is tender and cooked through and the internal temperature is between 125 to 130 degrees when probed in the center.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the pan and place on a platter. I cut mine into chunks but you can leave your fillets whole if desired.  Serve over a fresh bed of rice.

 

 

 

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Orange Teriyaki Salmon

 

 This is such a delicious and easy way to make salmon. It’s definitely one of my favorite salmon recipes. I usually serve it over a bed of steamed white rice and it’s absolutely delicious!

 Orange Teriyaki Salmon

 4 Nice 6 oz. Salmon Filets

Orange Teriyaki Sauce:

2 teaspoon Cornstarch

4 teaspoons water

⅔ cup Orange Juice

1 teaspoon Orange Zest

⅓ cup Soy Sauce

¼ cup Brown Sugar

1 teaspoon Ginger minced

2 cloves Garlic minced

½ teaspoon Sesame Oil

 

In a small bowl, mix cornstarch and water. Add all sauce ingredients to a small saucepan including cornstarch mixture. Bring sauce to a low simmer and cook for about 3-5 minutes. When sauce lightly thickens, remove from heat and transfer to a bowl to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While your sauce is cooling, preheat oven to 400 degrees.

Line a baking sheet with a lightly oiled sheet of foil. Place salmon filets on the sheet and baste generously with sauce, reserving about half of the sauce for later use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Place salmon in the oven and bake for 14 minutes. When salmon is nice and flaky, it's ready.

Remove salmon from the oven and baste with sauce again. Place salmon under the broiler for about a minute or until you get a golden lightly charred top. 

Serve salmon over a bed of steamed rice with a sprinkle of red pepper flakes, chopped green onion and sesame seeds. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Store leftover salmon in an airtight container in the fridge for up to 2 days.

 If you don't have fresh garlic you can use 1 teaspoon garlic powder

If you don't have fresh ginger use ½ teaspoon ground ginger.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home. 

Easy Bake Salmon

 

Easy Baked Salmon

 

I love Salmon. It’s probably my favorite protein.  Oh that doesn’t mean I don’t like chicken and I can put away a Ribeye steak in no time at all.  But there is something about the flavor of salmon and knowing that it is so healthy for me that makes me want to make it often.  Not much I can say about this particular salmon recipe other than it’s easy. Healthy. Baked. Delicious. It’s the most perfect, lemony, garlicky salmon every single time I make it.  This time I served it with steamed broccoli topped with a little mozzarella cheese.  Now that’s healthy!

Easy Baked Salmon

4 salmon fillets - about 6 ounces each

2 tablespoons olive oil

½ teaspoon salt - or to taste

¼ teaspoon cracked black pepper - just a pinch if using finely ground black pepper

2 teaspoons minced garlic

1 teaspoon Italian herb seasoning blend 

1 medium lemon

 

Preheat the oven to 400 degrees and grease a large baking pan. Arrange the salmon fillets on the baking sheet and season generously with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir together the olive oil, garlic, herbs, and juice of 1/2 of the lemon. Spoon this sauce over salmon fillets, being sure to rub all over the tops and sides of the salmon so it has no dry spots. 

 

Thinly slice the remaining 1/2 of the lemon and top each piece of salmon with a slice of lemon.

Bake the salmon in the oven for 12-15 minutes or until the salmon is opaque and flaky when pulled apart with a fork. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with fresh parsley and serve.

What kind of salmon to use? 

Some kinds of salmon live in freshwater, some live in saltwater, and some live in both, depending on the season. The 6 main kinds of salmon are all of the Pacific variety. 

Wild caught Atlantic Salmon is what I use for most of my  recipes.  But I for baking I like to use King or Chinook because of its very high fat content that keeps it moist.  I typically avoid farm raised salmon.

 

 

 

 

 

 

 

 

 

 

 

 

Sockeye salmon is a red-colored fish and also happens to be lower in fat than other varieties. It’s a popular variety and quite tasty. 

King or Chinook salmon is very high in fat and super expensive. You’ll probably only find this fish in high-end fish markets or fancy restaurants. It has a delightful texture. 

Pink salmon is a very small, pale variety of the fish. This kind of salmon is most often used in cans and what you’ll find in most salmon cake recipes. 

 

 

 

 

 

 

 

 

 

 

 

Chum salmon is a type that’s most popular for its roe, or eggs. They are the kind of eggs that you see in sushi rolls. 

 Coho salmon is another popular type of fish and is milder in taste than other types of salmon.  

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.