Green Bean Casserole

Green Bean Casserole

Green bean casserole is the standard side dish to all your holiday meals. For this recipe we ditch the usual Campbells cream of mushroom soup and instead make cream of mushroom from scratch. It’s easier than you may think and the flavor is 100 times better. And if you love mushrooms you can mix around various types like white and baby Bella for additional flavor. This recipe is divided up so that you can prep the green beans and mushroom sauce a day or two ahead of the meal. Simply put it all together, put it in the oven and bake yourself an amazing side dish that everyone will love (except for green bean and mushroom haters).

Ingredients

  • 2 pounds green beans
  • 1 white onion
  • 3 cloves garlic
  • 8 oz white mushrooms
  • 8 oz baby bella mushrooms
  • 3 sprigs fresh thyme
  • 2 cups heavy whipping cream
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 6 oz French’s crispy fried onions

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Directions

First, wash then trim the ends off the green beans. Cut the large beans in half. Bring 4 quarts of water to a boil and boil the beans for 4 to 5 minutes. Drain the water from the beans then transfer the beans to a large bowl filled with ice water to stop the cooking process. The beans should be partially cooked and still crunchy but not stiff. Once cooled, remove the beans from the ice water and place them on a rack with paper towels and let them dry for at least an hour.

Sauce instructions

First, dice the onion into small bits. Mince the garlic cloves. Wash then slice the mushrooms into thin slices. Pull the thyme leaves from the stems and dice the leaves. Next, melt the butter in a large skillet on medium high heat. Add the onion, garlic, mushrooms then stir frequently and cook for about 5 minutes. Add the thyme, black pepper, then the flour and cook for another minute. Add the chicken broth and reduce the heat to medium. Add the cream and cook for another 25 minutes or until the sauce thickens.

Baking instructions

Preheat the oven to 350F. Add the beans to a large baking dish. Pour in the mushroom cream sauce and mix the beans to coat them in sauce. Mix in half the container of crispy onions, then mix everything together. Pour the remaining crispy fried onions on top of the beans. Bake uncovered for around 30 minutes.

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Oven Roasted Brisket

Oven Roasted Brisket

Brisket is growing in popularity thanks to the BBQ movement. But did you know that it is a traditional meal for the high holy days such as Rosh Hashanah and Passover? You can serve it for your Easter Sunday meal or you can make it on any given Sunday. In this recipe the brisket is braised in a covered roasting pan which makes it tender and juicy in about 4 hours. Carrots, celery, mushrooms and onions are combined with the brisket to give it that hearty pot roast deliciousness. Ideally you need to purchase a 5 pound prime brisket flat for this recipe. If you go smaller, just keep the quantity of the remaining ingredients the same.

Ingredients

  • 1 4 – 5 pound brisket flat
  • 2 white onions
  • 3 carrots
  • 3 celery stalks
  • 8 oz white mushrooms
  • 1/2 cup crushed tomatoes
  • 4 cloves garlic
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 32 oz beef broth
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme

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Directions

First dice the carrots and celery. Slice the onions on a fine mandolin blade. Wash and thinly slice the mushrooms. Mince the garlic cloves and set aside.


Next, trim the silverskin and excessive fat from the brisket. Then pat the brisket dry and rub it down with olive oil. Season both sides with a medium amount of salt and pepper.


Heat a large cast iron skillet on medium high heat and add a small drizzle of olive oil. Spread the oil around the skillet with a silicone spatula.


When the skillet reaches temperature, add the brisket to the pan fat side down first. Cook for 5 minutes then flip to the other side and cook for another 5 minutes.


Remove the brisket and place it in the roasting pan, fat side down. The roasting pan is the heat source and the fat will protect the meat while cooking. Preheat your oven at 325 F.


Add the diced vegetables (except garlic) to the skillet and cook for 5 minutes. Add 2 cups of beef broth, then add the tomatoes, brown sugar, cider and minced garlic. Use a wooden spoon to scrape up any crispy burnt beef fond from the pan surface.


Simmer for 4 minutes then pour everything over the brisket in the roasting pan. Add the remaining beef broth to the roasting pan. Toss in the sprigs of fresh thyme on the meat and to the side on the veggies.


Tightly seal the roasting pan with heavy duty aluminum foil. You may need to use 2 sheets for a good seal. Bake for 3 hours on the middle rack at 325 F. After 3 hours, check the brisket for tenderness by using a temperature probe or a toothpick. Push it into the meat and when it slides in with very little resistance, then it’s tender and ready. If it feels tough let it cook for another 30 minutes to 1 hour and check again. A 5 pound brisket flat will take about 4 hours at this temperature. It will register around 210 F in most areas when done.


When the brisket is tender, remove it from the oven and let it rest for at least 10 minutes before slicing. Slice it against the grain to produce the most tender cuts of meat.

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Oven Roasted Turkey

Oven Roasted Turkey

Any time is a great time for turkey and when it comes to the holidays, it’s a big deal. This is nothing to worry about and if you follow this recipe, your turkey will impress all of your guests. This recipe uses a brine which is an optional step but highly recommended. Most store bought turkey is frozen in a solution to make the meat juicy. Because of this pre processing, a brine is not necessary however it will enhance the overall outcome. And if you sourced your turkey from something other than the grocery store (hunting, backyard farm or otherwise) then a brine is an excellent enhancement. If your turkey is frozen, you will need at least 48 hours of thaw time with the turkey in the refrigerator. The brine is easy to prepare and you can do this any number of days ahead and keep it in the refrigerator. The turkey should be brined for 4 to 6 hours max and then washed off and dried with paper towels. Then you should let the turkey dry out in the refrigerator for 24 hours. This will help the skin to become crispy and delicious.

So let’s step through this, assuming this will be a Thanksgiving Thursday turkey and you work 9 – 5 like all of us. Sunday at noon place the turkey in the refrigerator to thaw out. On Monday evening, make the brine and place it in the refrigerator. By Tuesday evening the brine will be cool and the turkey will be thawed and ready to brine for 4 – 6 hours. Tuesday night remove the turkey from the brine, wash off the brine, then dry it with paper towels. Place the turkey on a cooling rack over a foil layer on a cookie sheet. Place the turkey in the refrigerator from Tuesday night to Thursday morning (a little over 24 hours, no biggie). Thursday morning / afternoon season the turkey and roast in the oven. This recipe will cook at 325 F and turkey will require 15 – 17 minutes per pound when cooked at 325 F. So a 12 pound turkey at 16 minutes per pound = 192 minutes total time (12 x 16) which is 3.2 hours (192 minutes / 60 minutes per hour).

Ingredients

  • 10 – 15 pound whole turkey

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Brine

  • 1 gallon water
  • 1 cup kosher salt
  • 1 lemon
  • 3 sprigs rosemary
  • 3 sprigs sage
  • 3 sprigs thyme
  • 1 tablespoon peppercorns
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg

Directions

If your turkey is frozen, allow it to thaw for 48 hours prior to brine or cooking. For this recipe if you target Thanksgiving Thursday, start the turkey thawing on Sunday.


Prepare the brine several days ahead of the cook. For Thanksgiving, this would be Monday evening. Allow the brine solution to cool down, then place it in the refrigerator to cool it further overnight. The next evening (Tuesday) soak the turkey in the brine for 4 to 6 hours. You can use 1 gallon XL zip seal bags to brine the turkey if you don’t have any containers large enough for the task.


After this, wash the turkey and place it on a cookie sheet and cooling rack setup. Dry it inside and out with paper towels and place in the refrigerator.


On Thursday, remove the turkey from the refrigerator and brush it down on all sides with melted butter. If you use salted butter, then apply less salt on the surface in the next step. Salt and pepper the turkey on all sides.


Move the turkey to a roasting rack breast side up. Tuck the wing tips under the body of the turkey. Add fresh thyme to the turkey skin. Do not truss the turkey legs unless your grandma makes you do so. This is an old technique that is debated endlessly at this point.


Preheat the oven to 325 F and cook for 1 and a half hours.


Open the oven, slide out the turkey or remove it and brush it down with melted butter. Take the temperature of the turkey and do the math for the remaining cook time. Turkey will require 15 – 17 minutes per pound when cooked at 325 F. The target temp is 165 F in the breast and 175 F in the thigh.


When the turkey breast reaches 165 F in the thickest part of the breast, it is safe to remove it from the oven. Allow the turkey to rest for 30 minutes and do not cover it with foil. If you cover it with foil, condensation will form and will drip back on the skin making it less crispy.

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Holiday Turkey Ballz

Holiday Turkey Ballz

Holidays always need appetizers and this turkey ball recipe does not disappoint! These turkey balls have all the flavors of the holidays except for mashed potatoes and pumpkin pie. You can prepare these ahead of time and cook them later because it’s that easy. For this recipe we used a pellet smoker to add a smokey flavor dimension. If you don’t have a smoker you could easily cook these indirectly on the grill or bake them in the oven.

Ingredients

  • 1 pound ground turkey
  • 6 oz stove top stuffing (turkey flavor)
  • 1 1/2 cups chicken broth
  • 4 oz chevre (goat cheese)
  • 1/4 cup dried cranberries
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder

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Directions

First, cook the stuffing according to the directions on the box and substitute water with chicken broth. Usually this will require you to boil 1 1/2 cups of broth then add the stuffing mix. Stir around the mixture then cover and remove it from the heat. Let it sit at least 5 to 10 minutes to cool down to room temperature prior to mixing it with the turkey meat.


Mix together the ground turkey and the stuffing. Add the seasonings and continue to mix everything together. You may notice that salt was not on the list of seasonings. You can add salt if you like, but keep in mind the stuffing mix and broth are already salty.


Place some meat and stuffing mixture into the palm of your hand. Flatten it down into a thin round patty until it covers the palm of your hand. Scoop about 1 / 2 teaspoon of cheese and place it in the center of the patty. Add several dried cranberries, then fold the patty closed around the cheese and cranberries. Roll the meat around in your hands forming a round ball. Place the turkey ball on a greased cooling rack.


Smoke the turkey balls with apple or pecan wood at 200 F for roughly 1 hour or until they reach 160F. Transfer them to a grill and cook them over a medium flame until they reach 165F. If you don’t have a smoker you can bake them in the oven at 350 F for around 25 to 35 minutes or until they reach 165 F.

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