Saturday, November 26, 2016

Green Bean Casserole

This is a little late for Thanksgiving, but trust me it will come in handy for next year. A few years back, I was trying to avoid eating canned items and realized I really didn't like the traditional green bean casserole that would appear each year at Thanksgiving. Don't get me wrong, I like green bean casserole, I was just looking to improve upon a good thing. So I looked up a few recipes and set out to create my own homemade green bean casserole.

What You'll Need:
Green Bean Casserole
Green Bean Casserole

  • 4 Tablespoons Butter
  • 2 Shallots - Diced
  • 6 Garlic Cloves - Minced
  • 1/2 Pound Portabello Mushrooms - Chopped
  • 1/4 Pound Shitake Mushrooms - Chopped
  • 1/4 Pound Oyster Mushrooms - Chopped
  • 1 Cup Heavy Cream
  • 1 Cup Chicken Broth
  • 1 Cup Dry White Wine
  • 1 Pound Green Beans
  • Salt and Pepper
  • Flour
  • French Fried Onions
Boil water in a large pot. Wash the green beans and cut the ends off. I usually cut the green beans in half to make it easier to serve later. Cook green beans in the boiling water for 4 minutes. Drain the water out and set the green beans aside. 

In a large skillet, sauté the garlic and shallots in the butter over medium-high heat. Add the mushrooms and stir. Add salt and pepper to taste. Once the mushrooms begin to cook down and release their juices, add the heavy cream, chicken broth, and dry white wine. Reduce heat to medium so the cream doesn't scald. Let the mixture cook together and reduce. Sprinkle in enough flower to thicken the sauce. This will keep it from settling on the bottom. Combine the mushroom sauce with the green beans in a baking dish. Coat the top with French fried onions. Bake for 30 minutes at 350 degrees. 

If you are feeling adventurous, try making your own fried onions. The recipe can be found here.  

Happy eating.

Thursday, November 17, 2016

Tin Roof BBQ

Tin Roof Barbecue
Tin Roof Barbecue

I went in to the archives for this article. Literally. About seven years ago I was the the Houston Barbecue Examiner for Examiner.com. Saddly, my page on Examiner.com has gone inactive. Fortunately I saved all of my articles! One of my favorite articles is this one written about local barbecue restaurant Tin Roof Barbecue in Atascocita, TX. 

Locally Owned Barbecue
Locally Owned Barbecue


Tin Roof Barbecue Hours
Tin Roof Barbecue Hours
They are now open on Sundays from 11 AM to 3 P
Owned by a retired Houston Police Officer and his wife, Tin Roof Barbeque in Atascocita, is a great place to spend a lunch break or to treat the entire family for dinner. When the weather is nice, the deck is a great place to sit and smell the smoke from grills.
Run in a house built in 1927, complete with tin roof, the barbeque is accompanied by great Texas charm, making adults and children alike feel like they are home. Ron Webber arrives at the restaurant around 4:00am every morning to get all of his grills going. His wife Nancy makes all of the sides and desserts to pair with the various meat dishes.
The menu includes old barbeque favorites, accompanied by creative names. The Lone Star is a one meat, two-side combo, and the Wild Cat is a chopped beef sandwich. Something few have ever ventured to try is the Badwich, a sandwich that offers a little bit of everything between two pieces of bread. All the menu items are excellent and none of them will steer you wrong, but a house favorite, averaging at over five pounds, is the stuffed spud. Happy eating.


 

Wednesday, November 2, 2016

Greek Pasta Salad with Chicken

Greek Pasta Salad with Chicken
Greek Pasta Salad with Chicken




Some nights we just don't feel like cooking. Every week, we try to add at least one meal that requires almost no prep. We can just come home and put it together, so we can relax and enjoy the rest of our evening together. This week, we made Greek Pasta Salad.





Here's what you'll need:



Grilling Chicken
We grilled some boneless chicken breasts this time,
but it will make this even easier if you use a grocery
store rotisserie chicken.

To make this recipe even easier, there is no measuring involved. A box of pasta, however much chicken we have in the fridge, it doesn't matter how much or how little of each ingredient goes in. I'm a bit of an olive junkie, so I do go heavy on the olives. We like to use the olive mix from the store that comes with feta cheese so we don't have to buy an extra ingredient. Mix everything together in a bowl. Add salad dressing to taste. This week we added some avocado to mix it up a little.