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Green Bean Casserole

November 19, 2014 · by Carrie Trax ·

Green bean casseroleLast year I wanted to make everything for my Thanksgiving dinner from scratch so I was on the hunt for the best Green Bean Casserole.  After looking through many cookbooks and searching the web I was watching TV and saw Good Eat’s and Alton Brown make his version of the Green Bean Casserole.  I decided this was the one I wanted to make and I am glad I did.  This was a delicious made from scratch recipe for the so popular Green Bean Casserole.  I made my onion topping a little different and used the Pioneer Woman’s recipe which is so tasty and crispy!

Homemade Green Bean CasseroleOnions frying in pan
Onion Topping ~ Pioneer Woman
1 whole large onion
2 cups buttermilk
2 cups flour
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 quart canola oil
black pepper to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Lay on a paper towel-lined baking sheet.  Repeat until onions are gone.

Green Beans and Sauce ~ Alton BrownMushrooms & green beansMushrooms in a sauceCreamy mushrooms
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Preheat the oven to 475 degrees F.  Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 Homemade Green Bean Casseroleminutes.  Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

 

Onion Topping ~ Pioneer Woman

Green Beans & Sauce  ~ Alton Brown’s Green Bean Casserole recipe

 

Filed Under: cast iron cooking, Easter, family favorites, Holidays, side dish, Thanksgiving, vegetables · Tagged: cast iron, fried onions, greeb beans, green bean casserole, mushroom sauce, mushrooms, Thanksgiving, thanksgiving side dish

Skillet Apple Pie

January 6, 2013 · by Carrie Trax ·

2013.01.06@12.57.03It is the first week in January and it is time to sort the apples I bought this past fall.  If you get the right type of apple you can keep them stored in your refrigerator for 4 to 6 months.  I am coming up on the 4 month mark and need to use up some apples.  I pulled the rest of my Winesap, Empire, Granny Smith and Pinova apples out and had enough to make two apple pies.  I have been wanting to try the Skillet Apple Pie I added to my Pinterest page last October so I pulled out my 12″ cast iron skillet (10″ is a normal size).  I also made a small 8″ pie for the local fire department to enjoy.  I had just pulled two hot apple pies from the oven as my husband walked by my kitchen, I think he smells them coming out and the only words he said was that is a giant pie!  So clean out the refrigerator of your mixed apples or visit some local farm markets that still have a few apples left and make a skillet apple pie!

4 pounds of mixed baking apple2013.01.06@10.04.05s
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
pie crust for a double crusted pie
1 egg (optional)
2 tablespoons granulated sugar (optional)

Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.2013.01.06@10.40.212013.01.06@10.45.302013.01.06@10.47.342013.01.06@10.54.34

Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Cut 4 or 5 slits in top for steam to escape.

I am not a big fan of egg and sugar on top of my pie it makes it a little hard and sweet but if you like it that way do the following.  Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 tablespoons granulated sugar.

Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.  Cool on a wire rack for 30 minutes before serving.  Serve with ice cream.

Source:  Southern Living – September 2011 – Mrs. James Wright, Chattanooga, Tennessee

Filed Under: apples, baking, cast iron cooking, pies · Tagged: apple pie, apples, baking, cast iron, empire, granny smith, pinova, skillet apple pie, winesap

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