Posts Tagged ‘Casserole’

I’m sure I’ve said this before, but the crockpot is the single greatest invention for lazy cooks – hands down, case closed. If you have the capability to purchase ingredients, unwrap them and dump them into a circular heating vessel, you sound like you’d be a whiz at crockpot cooking.

I’ve used my own crockpot for hundreds of lazy meals, but the one thing I’ve really not used it for is baked goods. Well, this might all have to change, because this recipe looks super easy and delicious. It takes pre-made tubes of cinnamon rolls, which are obviously a base of deliciousness.

Crockpot Cinnamon Roll Casserole


Crockpot Cinnamon Roll Casserole


  • 2 12 oz tubes of cinnamon rolls cut into quarters- divided
  • 4 eggs
  • ½ cup whipping cream
  • 3 Tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

For the rest of the instructions and full recipe, please visit Recipes that Crock (amazing blog name). 

Images courtesy of Recipes that Crock


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Nothing says “I’m having a super fun time at a New Year’s party” than taking a break to blog. But, seriously, I was the odd man out for Catchphrase, and I needed to get some more recipes in. Looks like I’ll have to finish up the rest of the recipes tomorrow, but this has been a solid effort…enough to make me not feel guilty.

Let’s examine the first recipes that come to mind in my semi-drunken stupor:

Fresh Green Bean Casserole

Fresh Green Bean Casserole

Oh, look. A green bean casserole that’s fresh. I haven’t actually read the recipe yet, so right now it’s a surprise to everyone! Just like I haven’t checked my lottery tickets for the Mega Millions, but completely assume that I am a winner. This looks like a winning recipe. Hailing from the blog, Brown Eyed Baker, this little beaut will be sure to please the crowd at your next family Thanksgiving.

Yield: 10 to 12 servings

Prep Time: 40 minutes | Bake Time: 15 minutes

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.

*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

Oh, hey, that actually looks pretty good. I still haven’t read the recipe completely yet, but plan on doing so next year… :)

White Chicken Chili

White chicken chili

Actually not from Rick Bayless, although I’m sure he would approve. This one comes from “Leftovers for Lunch,” a situation I rarely identify with. It’s more like “Lean Cuisine for Lunch” for me, speaking of which, look forward to more Chew and Reviews in 2011!

  • 1 onion, chopped
  • 1 Tbls garlic, minced
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (4 ounce) can chopped green chile peppers (HOT if you dare!)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 heavy dashes of ground cayenne pepper
  • 4 cups chicken broth (I actually used a mix of chicken and veggie to use opened cartons!)
  • 2 chicken breasts
  • 4 (15 ounce) cans white beans, rinsed and drained (I like a good mix of varieties!)
  • 1/2 cup cilantro, chopped
  • 1/2 an avocado, sliced
  1. Throw all the ingredients, except cilantro and avocado, in the crockpot, simmer on low for 7-9 hours.
  2. Shred chicken, add the cilantro and stir well.
  3. Serve.Garnish with avocado slices.

Spanish Tortilla

Spanish Tortilla

Yet another NOT from Rick Bayless. This one looks like some sort of eggy, breakfasty thing that Wylie Dufresne and Rick Bayless would both approve of. From See…Read…Cook, this can be made for breakfast or whenever your heart desires.


2 medium russet potatoes

2 medium onions

Extra-virgin olive oil, for frying

Kosher salt and pepper to taste

10 large eggs


Note:  If you have a mandolin, it will come in handy for the slicing process.

Peel and thinly slice the potatoes, then soak in cold water.  Peel and thinly slice the onions and set aside.  After the potatoes soak 10 or 15 minutes, dry thoroughly.  If you have a salad spinner, this would be a perfect time to use it.

In a large pan, heat enough olive oil to cover the potatoes.  Once up to temperature, (check by placing 1 slice of potato in the oil.  If it sizzles, it’s ready) cook the potatoes until tender.  Your goal is not to fry them to the potato chip stage.  They should have next to no color to them.  If your skillet is large enough, add the onions about halfway through the cooking of the potatoes.  If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan.  The onions should be translucent, not fried.  Remove the onions to the same paper towel as the potatoes and let drain.

In a large bowl, mix the eggs together just until incorporated.  Once the potatoes and onions are well drained, add to the eggs.  Season with salt and pepper.

Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick.  (even with non stick, you should have a bit of oil in the pan)  And make sure your skillet is hot.  The egg sets faster and that helps with the no stick issue.

Pour the mixture into the hot pan and stir with a spatula to create some texture.  After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set.

Take a large plate or platter and place over the tortilla.  Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter.  Slide the tortilla back into the skillet so the other side can cook and brown.  Cover and cook for an additional 3-5 minutes.

Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes.  Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.

And that’s a wrap for 2010. See you all tomorrow for the last of the recipe roundup!

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