On Thanksgiving this year I decided to make a fancier variation of the traditional green bean casserole. The regular tradition is store-bought cream of mushroom soup, green beans, and French onions. Different strokes for different folks, but that is boring for my taste, so jazzed it up a bit. It turned out so yummy.
Here is the recipe if you'd like it.
JAZZED up GREEN BEAN CASSEROLE
HOMEMADE CHCKEN STOCK
INGREDIENTS:
5 stalks of celery
1 medium white or yellow onions
5 chicken drumsticks with the bone in
1/2 tsp black pepper
1 tsp sea salt
water
DIRECTIONS:
Dice 5 stalks of celery. Next cut 1 onion. Put the cut onion and diced celery in a stock pot. Add in the chicken drumsticks into the stock pot along with the black pepper and sea salt. Next, add in water filling the stock pot about 3/4 full. Bring the pot to a boil for 25 minutes over medium high heat before covering the pot and simmering on low for 7 hours. I did mine overnight. Just make sure it is on your stove's lowest setting so it won't burn. After the super long simmer, turn stove off and let stock cool. Once cool, strain the liquid. Voila, healthy homemade chicken stock that you can literally sleep a good nights rest while making. :)
JAZZED up GREEN BEAN CASSEROLE!
HOMEMADE CREAM of MUSHROOM SOUP
HOMEMADE CREAM of MUSHROOM SOUP
INGREDIENTS
32 oz fresh whole green beans
5 medium yellow or white onions
2 tsp oregano
2 tsp olive oil
1 cup cooking red wine
1/2 tsp sea salt
1/2 tsp black pepper
24 oz freshly sliced mushrooms
2 cups chicken broth
6 tbsp. brown rice flour
6 slices of turkey or beef bacon
French fried onions to garnish top
Optional: grated cheddar cheese for topping
DRECTIONS
Dice all 5 onions. Put olive oil in a large skillet to coat the bottom of skillet, then put diced onions in the skillet along with the oregano. Sauté the onions in the oregano until the onions are translucent and then add the mushrooms in. Cook the mushrooms until they are tender. Next add in the red cooking wine, the sea salt, and the pepper, Stir constantly for about 5 minutes. Then, add in the brown rice flour to thicken. Make sure to stir constantly to keep bottom from burning until your soup is thickened. Then add in chicken broth and stir constantly for another 5 minutes or so until desired thickness. Remove from heat. Cook turkey or beef bacon, let cook, and then crumble into bits and set aside. In a baking casserole dish mix together the green beans and soup mixture and distribute it evenly along the bottom, then add the turkey bacon covering the top of the casserole. If desired, next add the shredded cheddar cheese, and then the French fried onions covering the top of the casserole. Put oven on 425 and bake for 20 minutes. Serve!
