How to Make a Green Bean Casserole - Yes, The Classic One

Green Bean Casserole 

It just wouldn’t be a holiday without a Campbell Soup green bean casserole. There’s just something about this rich holiday side dish topped off with dried onion rings that works well for special dinners.

My aunt always made green bean casserole for family gatherings. This was mainly because she couldn’t cook much of anything else. She’s was also very slow at getting things done, and this side dish only takes a few minutes to stir together and then thirty minutes in the oven. There were a few times my aunt acutally made it on time, so we didn’t have green casserole for dessert or with the leftovers later in the day.

Now I generally whip up a green bean onion casserole for our holiday meals, because the kids and the men especially seem to like this side dish.

Classic Green Bean Casserole Recipe

2 (14.5 oz.) cans of green beans (French cut preferred but whole green beans are fine too)
3/4 cup of whole milk (regular verus reduced fat or skim)
1 (10 3/4 oz.) can Campbell's Cream of Mushroom soup
1/4 tsp. pepper
1 1/3 cup French’s Fried Onions (from the can)

Directions:

First drain the water from the green beans. If you dump the beans in with the water, the casserole is runny.

In a mixing bowl, combine the drained green beans, milk, soup, pepper, and all but 2/3 cup of the dried onion rings (which are used later as the topping). You can mix this in the baking dish, but the soup and milk will splash a little up the sides of the dish, and then casserole looks kind of messy with darker splashes coming up the side when it’s baked.

Lightly grease an 8 x 8 (or close) casserole dish. Use a pretty one, because you’ll serve right from the dish.

Pour the bean mixture into the casserole dish and use a spoon to make the top even and smooth. Don’t mash. Just lightly run the spoon over the top.

Bake at 350 degrees F for 30 minutes. Remove from oven and sprinkle the reserved 2/3 cup of French’s onions on top.

Pop back in the oven for 5 minutes until the onions are lightly browned.

That’s it. Quick and easy. And, most folks do love this one (even if they don’t admit it).

How to Bake a Turkey for the Holidays

Here is How To Bake a Thanksgiving or Christmas Turkey

It’s hard to document whether the original Thanksgiving feast included turkeys, but the turkey has certainly come to symbolize the American holiday of thanks. The USDA estimates that around 45 million turkeys are sold and eaten during the Thanksgiving holiday. Yes. We gobble up a lot of turkey on Thanksgiving, and most of those are baked in the oven though Fried Turkey is quickly gaining in popularity.


Fresh or Frozen?


The first decision to make is whether to get a frozen or fresh turkey.


A frozen turkey is generally less expensive. The sale prices close Thanksgiving can be amazing, and for folks with big freezers, stocking up on turkeys is a great deal. Turkeys do take up a lot of room both in the freezer and in the refrigerator, so do keep that in mind.


It takes a long time to thaw out a frozen turkey. The rule of thumb is that the turkey needs to be in the refrigerator thawing one day for every five pounds of weight. I generally add a day or two extra for good measure.


A turkey can also be thawed in a cold water bath. Fill the sink or a big pan with cold water and let the submerged bird sit and thaw. This method takes, on average, seven to eight hours. It’s important to change the water as it warms up. You don’t want to taint the turkey and make all the guests sick.


With a fresh turkey, you’re ready to cook immediately. You’ve got to place an order with the butcher though. Don’t expect to walk in the day before Thanksgiving and find a fresh turkey waiting.


Size of Turkey


A monster-sized turkey may look appealing when you’re out shopping. You’re thinking that you’ll make quite a splash with a huge bird. In fact, a gigantic turkey does make a statement. It may also make you curse as well.


Remember that the turkey will be in the freezer and the refrigerator taking up space when you’ve got lots of other items that will also need to be stored. If the turkey takes up half a shelf, then you may be stacking other foods. Trust me. Nothing stacks well on top of a turkey.


The other issue with a really big turkey is that it’s heavy. Seriously, it’s not much fun to wrestle a 25 pound turkey in and out of the oven. My mom (who does have ample storage space) got a huge turkey one year. I won’t quote what she said when trying to get the turkey out to baste. It was not the Thanksgiving grace though.


The bigger the turkey, the longer it takes to thaw and to cook. This may not be an issue at your home, but I’d rather do two smaller turkeys than a huge one. Actually, I’m more likely to do a baked bird and then a Crock Pot Breast. We like the white meat sliced on sandwiches, so the breast in the crock pot ensures that we have extra sandwich meat.


My pick for a whole turkey would be the 12-15 pound range. I’d especially recommend this size for beginners.


First Things First


As I mentioned, you need to make sure the turkey is thawed out. If it’s still a bit frozen, then give it a water bath. It’s really hard to cook a partially frozen turkey through. And, it’s not great to cut into the main dish and see that it’s still bloody.


Take the bag of spare parts out of the cavity. It’s a really bad surprise to find those after the turkey is baked. Also, you can use the neck to make the gravy, and some turkeys come with a gravy pack there in the cavity. In any case, pull everything out of the bird.


Wash the turkey inside and out with water. Pat it dry.


If you plan to stuff the turkey, you’ll want to do that at this point. You can make pan dressing if you’d rather not stuff the turkey. I especially like Southern Corn Bread Dressing. Or, you can plan to have both turkey stuffing and pan dressing.


Many turkeys now come with the legs hooked together with wire. Some also come with a thermometer installed. If you have a plainer bird, then you probably want to tie the legs together. Just pull them together and tie there at the bones. Otherwise, the turkey looks a bit wild as it cooks and the legs splay out.


Lathering up the Turkey


The first step to ensure a good moist turkey is to pull back the skin over the breasts and stick some butter or margarine under the skin. About 4 TBS of butter per side work well. Once you get the margarine or butter in, press the skin back in place.


Rub a little butter all over the turkey and then sprinkle on seasonings. I generally use salt, pepper, and lemon pepper.


Place the bird in a big pan if you’ve not already done that.


If you’re not using stuffing, then you can put some fresh cut orange slices in the cavity. That adds a nice little zing. I sometimes put onion slices inside and also a bay leaf. These are just for some extra flavoring and are not meant to be eaten later. In fact, take the extra flavoring items out before serving.


Get 3 or 4 cups of broth (chicken or turkey) and pour over the bird. This may wash off some of the seasonings on top. That’s fine. Sprinkle a little more on the bird.


Loosely wrap tin foil over the turkey and put it in the oven.


Baking the Turkey


The USDA previously recommended cooking a turkey to a temperature of 180 degrees F but now has lowered that to 165 degrees F. This is the first year with the new temperature recommendation. Stuffing in the bird (which is not recommended by the USDA) is also set at 165 degrees F. So, it’s easier to remember the target temperatures.


With the oven set at 325 degrees F to 350 degrees F, it takes around 3 to 4 hours to cook a 12 to 15 pound turkey. It’s a good idea to check with a thermometer stuck in the thick part of the inner thigh. It’s really hard to tell if a turkey is done just by looking at the outside. It may look nice and crisp and beautiful, but it may not be cooked through.


During the baking, baste the bird with the broth that is in the bottom of the pan. This helps keep the turkey moist.


Remove the tin foil during the last 45 minutes to an hour so that the turkey will brown and look pretty. If it’s getting too crispy or dark before reaching the desired temperature, then stick the tin foil back over the bird.


Now You’re Done and Ready for Your Turkey Dinner


Remove the turkey when it’s at 165 degrees F. The temperature will run a little higher as the bird rests. Letting the turkey rest a bit helps set the flavors, so don’t worry about rushing the turkey right to the table. Take your time on the other dishes. The turkey will be fine.


That’s it for making a basic baked turkey. It sounds more complicated than it really is. Once you’ve made one, you’re set. You can add all types of stuffings and seasonings to suit your tastes. But, this recipe turns out a moist and tasty turkey that looks great on the table.

Crock Pot Turkey - Easy and Full of Flavor

Turkey Breast in the Crock Pot

If you really don’t need a whole turkey for the holidays, or don’t like dark meat, or just want to streamline the holiday meal, then try a turkey breast in the crock pot. It’s much easier to slow cook the turkey, and the meat comes out moist and juicy. The first time I tried the crock pot method was an act of desperation, but it was such a hit that I often buy a turkey breast and cook one in the crock pot for everyday dining.

A couple of years back, the newspaper schedule at the college was a mess with the paper going to the printer the day after Thanksgiving. Live and learn on that one. In any case, I ended up spending Thanksgiving day doing lay out which definitely limited the cooking. That’s when I decided to go with a turkey breast in the crock pot.

Use a Big Crock Pot

The first thing I’d tell you is that the standard size crock pot probably isn’t big enough to hold a turkey breast (to start with anyway). As it cooks and softens up, you can mash the lid down (maybe with your foot) and get the top level to hold in the heat as intended. This is very frustrating, so check your size beforehand.

I now have one of the large, oval crock pots which work great for turkey breasts. The one I bought is a divided dish crock pot. If I’m not making the turkey in the big crock pot, then I can do two sides at once using the dividers. The dividers come out for bigger items like a turkey breast. I really like my big crock pot.

Talking Turkey (breast)

Small and medium turkey breasts fit well in crock pots. Some of the bigger ones don’t work. It’s not so much the volume as the shape. Think long and thin. Keep that in mind when picking out the breast.

If you’re buying a frozen turkey breast, then it takes 4 days or so (in the refrigerator) for the bird breast to fully thaw. The full bird takes even longer. I think many a cook has discovered this from experience. In any case, do not buy your frozen turkey the day before cooking, or you will be dealing with a super cold hunk of meat.

Another thing to remember about turkeys is that they put the special parts inside the bird. These are pieces like necks and livers. Yum. Some also include a pack of gravy in a plastic bag. You may think that you’ll not have to deal with extra packages with a breast, but my experience is that the companies bless you with spare parts no matter what part of the bird you buy (well – not the legs). Stick your hand in the big hole (which is the neck and not what you may think) and get the extras out before cooking.

Cooking the Crock Pot Turkey Breast

At the most basic, you really only need to stick the turkey breast in the crock pot with a cup or so of water and turn to low for 6 to 7 hours.

To make a holiday crock pot turkey breast, do the following:

• Put the breast in the crock pot.
• Add a can of broth. Chicken broth is fine if you don’t have turkey broth.
• Add salt and pepper. A bay leaf is also good.
• Other seasonings can be added. Lemon pepper is one of our favorites.
• Chunks of celery add a little flavor.
• Potatoes and carrots can also be added. Put those in under the breast if you want a full meal in one pot.
• Cook on low for 6 to 7 hours.
• Take breast out of crock pot when done. Heat oven to broil. Stick bird under heat for a few minutes to crisp up and brown the skin. Some people (southerners) like crisped skin and fat, but the browning is mostly for appearances.

See. That Was Easy!

Crock Pot Turkey Breast is really easy. It also means that the oven is not full of bird when you’re trying to make other items for the holiday meal. If you’re set on having a traditional turkey for the holidays, then consider making a breast in the crock pot for a family meal or to slice for sandwiches during the week. I think you'll be sold.

Leftover Turkey Slices are Great for Later in the Day or Week

Tex Mex Chicken Cornbread Pie

 How to Make Cornbread Chicken Pie

Enjoy a quick and easy Chicken Salsa Pie with a cornbread crust. The recipe combines flavors of the deep South and Mexico for a hearty meal that can be mild or spicy to taste.

We doctor up cornbread in the South to come up with all kinds of interesting flavor treats, and one of my favorites is Chicken Salsa Pie. It has a basic cornbread base but then gets some extra zip with chicken, cheese, and salsa.

I love hot foods, so I make Chicken Salsa Pie with hot salsa pretty often, but one of my boys prefers milder foods, so I can tone it down by buying a milder salsa. In either case, this recipe hits the spot.

Cornbread with Chicken and Salsa Pie

Ingredients:

• 1 cup of plain cornmeal 
• ½ cup plain flour  
• 1 teaspoon of baking powder
• 1 cup water
• 1 egg
• 2 cups shredded cheddar cheese (divided)   
• 1 whole chicken or 4 breasts cooked and cut in bite sized pieces
• 1 jar of salsa    
• 1 can of sliced black olives (4 oz) - optional

Directions:

1. In a medium bowl, combine the cornmeal, flour, and baking powder and stir well. You can alternatively sift these items if you own a sifter.
2. In a small bowl, combine the water and egg and beat lightly and then add 1 cup of cheddar cheese (saving the rest of the cheese).
3. Combine the dry and wet ingredients. Stir until mixed but don't over-mix.
4. Grease a 9 inch pie pan and pour ¾ of the cornbread mixture into the pan.
5. Combine the chicken, salsa, and ½ cup of the cheddar cheese (saving the last ½ cup for the top).
6. Pour the chicken mixture into the pie plate on top of the cornbread mixture but leave 1 to 1.5 inches around the edge so the cornbread rises up and makes a side crust.
7. Put the remaining ¼ cornbread mixture on top in the center and gently spread around until you have a neat circle with a gap where the chicken mixture shows. The top of the pie will look kind of like a doughnut but with a ring of cornbread at the sides, then a ring of chicken showing, and then the center ring of cornbread on top.
8. Bake for 35 to 40 minutes at 350 degrees F or until the cornbread is nicely browned.
9. Top with last ½ cup cheese and the olives sprinkled around on top and put back in oven for 5 minutes or until the cheese is melted.

This dish is great served with a salad or cut fresh vegetables.

Leftovers freeze well and can be warmed up in the microwave for a hot lunch at work or for dinner.

How to Make the Best Crab Cakes Ever - Granny's Recipe

North Carolina Crab Cakes from Granny of Maryland

My Granny grew up on the eastern shore of Maryland and made the best crab cakes ever. She gave me the recipe, but it did not taste the same, so I volunteered to help here make them, so I could figure out exactly how to get them right.

First I'd say to get good crab meat - easier in season. I get either local blue crab from our coast or Phillips in the can. They had a black can with red label, but Harris Teeter scaled down to 1/2 lb sizes which are plastic. In any case, they are a local east coast product.

Some of these special or discount crab at lower prices have a strange smell and flavor. Don't save a buck in this case.

How to Make Crab Cakes

Get 2 slices of bread and take off the crusts. Then tear the two crustless pieces of bread into small pieces like the size of your pinkie or ring finger.

Add milk for moisture. It depends on the bread, but I use around 1 tablespoon for the two broken up slices in a medium bowl.

Lightly toss the bread and milk.

Get a small bowl and beat up an egg. It does not need to be beaten to death - just mixed up even.

Add the beaten egg, 2 tablespoons of mayonnaise, 2 teaspoons of mustard (we use spicy but yellow hot dog mustard is fine), 2 teaspoons of Old Bay seasoning, and 1 teaspoon of baking powder. For some reason the baking powder makes a big difference.

Toss the above mixture. Do not stir. Just lift and turn until fairly even.

Add 1 pound of crab - any type of Phillips or local canned. Again toss but do not stir. Remember this is a fragile mixture. You do no want to pulverize the crab chunks.

Sprinkle around a teaspoon of hot sauce like Texas Pete or Chalula and toss again. If you like the crab cakes spicier, add another teaspoon of Old Bay but go easy on it.

Refrigerate the crab cake mixture for 20 minutes of so. It holds together much better than at room temperature.

The tricky part is the balls or cakes. I make mine about the size of a checker or little larger. I get a hand full and lightly press out extra moisture and place each one in oil at around 325 degrees F. They should sizzle. If they splatter, turn the heat down a tad.

Don't play with the crab cakes, or they will fall apart. You need the bottom to set up and be browned before you turn. You can take a knife and gently lift an edge to double check. Once set they turn great and then it's just a couple of minutes until the under side is then browned and ready too.

I put paper towels on a plate to drain the crab cakes. I have a larger electric skillet that will hold one pound, but I've used a 12 inch cast iron pan and done them in two batches. Either way is fine.

Crab Cakes Draining on Paper Towels

On the oil, go about 1/4 inch up to 1/2 inch and 325 F (up to 350 F). This is not deep fry (though you can do that). Mine are a pan fry and flipped and then drained.

The time I would estimate at maybe 6 to 8 minutes on the first side and then around 2 to 3 minutes on the flipped side. It does depend on the pan and heat though. 

We serve our crab cakes straight up on the plate with Texas Pete cocktail sauce which is the best ever. I've tried a ton over the years and don't even bother now. Texas Pete nailed cocktail sauce.

You can also make the crab cakes larger and serve them on a bun like a hamburger if you like. Then you dress them with tomatoes, lettuce etc.

Crab cakes really are easy to make. You just have to handle them with care and don't get over anxious in turning them.

This is one of our all time favorite meals here.

Eli & College Friends Over for Crab Cakes

  

How to Make a Panini Sandwich on a George Foreman Grill

Ham and Cheese Panini on a George Foreman Indoor Grill

The Half Fast Cook is having grilled Panini sandwiches made on the standard little George Foreman grill tonight. Yes. You can make paninis on the GF instead going out and buying a panini press which is expensive and just one more kitchen appliance that probably won't fit in the cabinets.

I had my first panini in New York City. Yum. But, those paninis are expensive and even the cheap frozen ones at the grocery store kind of make you step back and say, "Ouch." We're talking a sandwich. Buy some bread, meat, and cheese, and you can eat all week for the price of a pre-made panini. Lord, I think I'm channeling my mother again. She washes out the zip lock bags.

Since I thought that restaurant panini was so rocking good, I decided I needed some way to make paninis at home. The George Foreman was sitting there on the cabinet, and I figured it was a press grill so was a similar concept. You're really just looking at a grilled sandwich but cooked from the top and bottom at the same time instead of putting the sandwich in a skillet and flipping it.

How to Make a Panini in a George Foreman Grill

1. Get some sturdy bread - not the soft Bunny bread that tears easily. You want something with substance, since the bread bears the weight. We don't have loads of choices on bread here, so I usually buy a loaf of crusty French bread and just slice it thick myself.

2. Butter two slices of bread - just the sides that will come in contact with the George Foreman grill. You would think that would go without saying, but trust me when I say it needs to be said. People email me their kitchen mistakes. Bless them. It helps me help you.

3. Put a slice of bread buttered side down on the George Foreman indoor grill and add meat/cheese (or whatever you want) and top with the other buttered slice of bread butter up toward the top plate press.

4. Close the lid on the George Foreman and let the sandwich grill for a few minutes. The time can vary depending on the specific model (and some adjust on the temps), but my standard little George Foreman runs about 3 to 4 minutes for a fairly crispy toast on the bread. I like my really dark to be honest, but I held myself back for the photo.

That's the Half Fast way to have yummy panini sandwiches at home without having to buy a panini press and without paying through the nose.

My favorite panini is egg salad. Yes. I kid you not. It sounds kind of gross, but I had one years ago done in a skillet, and it's like the breakfast sandwich from heaven. Just mix up some egg salad. Then, don't spread it on too thick. A little goes a long way and mashes out the sides if you overdo it. That's my kitchen secret of the day. Make yourself a panini and think about trying out the egg salad panini.

How to Make Pumpkin Puree

Now, I know it's easier to go grab a can of Libby's pumpkin off the shelf, but if you have a pumpkin or if you're feeling your cooking mojo, then it's not hard to make your own pumpkin puree.

In the south, jack-o-lantern pumpkins are called cow pumpkins and generally fed to the livestock. Cooking pumpkins are the smaller, darker colored pumpkins that don’t look as pretty. Of course, I guess it's all in what you consider pretty though.

If you use your jack-o-lantern pumpkin, then increase the spices called for in the recipe. Otherwise, your dish will taste kind of bland.

There are three basic ways to prepare fresh pumpkin to be used in recipes:

1. Baked Fresh Pumpkin – Preheat the oven to 350 degrees F. Cut the pumpkin in half and clean out the seeds and stringy stuff. Cover a baking sheet with tin foil. Brush a little melted butter on the cut edges of the pumpkin. Place the sides cut side down on the cookie sheet. Cook for around an hour or until the pumpkin is soft. Cool. Remove the pumpkin skin. Cut into pieces and blend or put through a food processor until the mixture is smooth like canned pumpkin.

2. Boiled Fresh Pumpkin – Remove the seeds and strings. Peel and cut the pumpkin into chunks. Put pumpkin chunks in a large pan. Cover with water. Bring to a light boil. Cook until tender. Cool. As with the baked method, blend or food process the pumpkin until smooth.

3. Microwaved Fresh Pumpkin – Clean seeds and strings out of pumpkin. Cube with rind on. Place chunks in a microwave safe bowl and cover loosely with plastic wrap. Cook on medium until soft. Check every 5 minutes as microwave times vary. Once chunks are cool, peel off the rind. Blend or food process until smooth just as in the other methods.

If the pumpkin puree looks runny, there are two ways to thicken it up.

How To Thicken Up Fresh Pumpkin Puree

1. Put the pumpkin puree in a saucepan and cook over medium heat. Cook until it reaches the consistency desired. This just takes some of the water out of the fresh pumpkin.

2. Line a strainer with cheesecloth or coffee filters. Place the strainer in a big bowl. Pour the fresh pumpkin in the strainer. Leave this in the refrigerator over night. The excess liquid will drain off and can be rinsed away the next morning leaving you with thicker pumpkin.

You will probably have more pumpkin than you need for your recipe, unless you buy a really small pumpkin. You can freeze the leftovers. Most recipes seem to call for 2 cups, so just measure out two cup portions and seal in zip lock bags.