Green Bean Casserole

My Dad and son request this every holiday and even on non-holidays.

Ingredients:

2 cans French style green beans, drained
1 can of cream of mushroom soup
¼ cup whole milk
1 ½ cans French-fried onions

Directions:

Heat oven to 350F.

In a 1 ½ quart baking dish mix the green beans, cream of mushroom soup and milk.

When thoroughly mixed add ½ can of the French-fried onions.

Bake for 20 to 25 minutes or until heated through.

 The last 5 minutes of baking add the rest of the French-friend onions to the top of the casserole and bake until golden brown.

Makes 4 to 6 servings

Banana Nut Bread

Ingredients:

3 ¼ cups all-purpose flour (405g)

1 ½ teaspoons salt (7.5ml)

2 teaspoons baking soda (10ml)

1 teaspoon ground nutmeg (5ml)

1 teaspoon ground cinnamon (5ml)

½ teaspoon ground all-spice (2.5ml)

½ teaspoon ground cloves (2.5ml)

½ teaspoon ground ginger (2.5ml)

1 cup sugar (201g)

1 cup vegetable oil (250ml)

4 eggs, beaten

1/3 cup water (75ml)

2-3 mashed ripe bananas

1 teaspoon lemon juice (5ml)

½ teaspoon lemon zest (2.5ml)

1 cup chopped walnuts or pecans (250ml)

Directions:

1.       Preheat oven to 350 degrees F/ 180 degrees C, gas mark 4. You can also go by your ovens manufacturer’s instructions.

2.       In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon, all-spice, sugar, and lemon zest.

3.       In a separate bowl combine oil, eggs, water, mashed banana, and lemon juice.

4.       Mix the wet ingredients into dry and then fold in the chopped walnuts or pecans.

5.       Pour into two standard loaf pans, sprayed with nonstick spray and parchment paper on the bottom of pan.

6.       Bake for 1 hour or until toothpick comes out clean in the middle of the bread.

Tip:

I used two silicone bread pans for baking my bread. I set the pans on top of a cookie sheet and set them in the oven. I also sprayed my silicone bread pans with cooking spray just in case the bread decided to stick. You will have some of it stick on the sides but overall this is a faster way than having to use the standard loaf pans, spray and parchment paper.

Cajun Quesadilla

Dirty Rice is a favorite dinner for the guys in my life. I was making a bean and cheese quesadilla for myself when they decided they were hungry as well. At the last minute I added the leftover Dirty Rice and they loved it!

2 flour tortillas, 10" size*
1/4 cup refried beans
1/8 cup leftover dirty rice*
1/8 cup sauteed onions & peppers
1/8 cup Mexican cheese blend
Cooking spray
Salsa for serving
Sour Cream for serving


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place one flour tortilla on the baking sheet. Spread the refried beans on the tortilla. You can add more or less it is up to you.
Then top with the dirty rice, onions and peppers.
Sprinkle the top with the Mexican cheese.
Then top with the other flour tortilla and spray lightly with the cooking spray.
Place in the oven for 15 minutes. You just want to melt the cheese and lightly brown the tortillas. Serve with salsa and sour cream if desired.
Makes 1 serving

Notes*
I use Mission Flour Tortillas and Zatarains Dirty Rice Mix.

Old Bay Roasted Potatoes

Old Bay is a very popular seasoning in Maryland. It is one of our favorite seasoning to use in the kitchen. My son even puts it on his fries. He is a Marylander through and through. It is on the list of places to move back to!

                                         
3 pounds of gold potatoes, rough chopped into bite sized pieces
3 tablespoons melted butter
1 tablespoon granulated garlic*
1/2 tablespoon of Old Bay Seasoning




Preheat oven to 425 degrees.
Meanwhile take the chopped potatoes and place in a plastic sealable bag. Pour in the melted butter and seal. Shake or squish the bag to distribute all the butter in the bag. When the potatoes are covered open up the bag and pour in the garlic and the Old Bay Seasoning. Again shake or squish the bag to distribute the seasonings. When coated spread into a 9x13" glass pan and put into preheated oven. Bake for 45 to 60 minute or until crisp and golden. The insides should be tender.

 Makes 4 to 6 Servings

Note*  You can substitute garlic powder for the granulated garlic.

Instant Pot Garlic & Lemon Chicken

I just love my Instant Pot! Makes meal time so much faster and perfect for when I forget that we have appointments that day and can still make a wonderful dinner my Dad and Chase will love. Which is how this recipe came about after a busy day and two hungry men on my hands that needed to be fed.



4 tsp granulated garlic or garlic powder
1 tsp msg (opt)
1 tsp lemon pepper
1/2 tsp Spanish paprika
1/2 tsp pepper
6 chicken thighs with skin removed and bone in
1/3 cup lemon juice
2 cups chicken broth

Mix first 5 ingredients together and dredge the chicken thighs in the seasoning mixture on both sides. Put the Instant Pot steam rack in the Instant Pot and then place the seasoned chicken thighs on the rack. Combine the lemon juice and the chicken broth together and add any unused seasoning from the dredging. Pour over chicken. Make sure you lock the lid into sealing position and the pressure valve is turned upwards.  Use poultry setting on Instant Pot and set  for 15 minutes cooking time and natural release for 20 to 25 minutes.
                               
                                     Makes 2 to 4 servings

I served it with fresh corn and Alfredo pasta.

Always go by your Instant Pot instructions since it may vary by Instant Pots. As with any appliance stay safe and do not let children around the Instant Pot unless accompanied by an adult even then when the pressure is being released please don't let children near the Instant Pot.