I Brought The Green Bean Casserole (OUTSPOKEN_DIVA'S Favorite Recipes)

There is no secret, I am a black woman from a black family that loves Green Bean Casserole. According to "popular" opinion, my family is not "black norm". Guess what? Like me, my family has never been popular. LoL, Our favorite recipe is made by my mother. Muh Diva made it one year in the 90s. We loved it & it is a beloved Thanksgiving star on our table. Her version has a family inside joke of a mistake in it and that's why I won't ever share it. I don't feel like telling the story. I just let greatness be Great. LoL

I will say if you have had the dish at Highland Park Cafeteria(Not A Sponsor) in Dallas, then you came very close to tasting my mother's recipe.

And since she knows I love Green Bean Casserole, the wonderful owner & consultant of Diet Solutions(FB Page) asked me to try a lightened version she saw me talked about on social media before the holidays. As many recipes & pictures that Diet Solutions has let me use, of course, I would review a recipe for them. Will this be a good dish? Will the absent calories be missed? Should this version be served on Thanksgiving?

Skillet Green Bean Casserole

Ingredients

• 1 pound green beans (fresh or frozen)
• 2 (1-oz.) slices whole-wheat bread(We used toasted white wheat)
• 1/4 cup chopped fresh flat-leaf parsley 
• 3 tablespoons olive oil, divided 
• 1/2 teaspoon chopped fresh garlic 
• 1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided 
• 1/2 cup chopped yellow onion 
• 4 ounces white mushrooms, sliced 
• 1 1/2 tablespoons cornstarch 
• 1/2 cup unsalted chicken stock (such as Swanson) 
• 1/2 cup 2% reduced-fat milk 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 1/8 teaspoon ground nutmeg
  
  
  

Directions

1. Preheat broiler to high.
2. Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. 
3. Plunge beans into ice water; drain well.
4. Place bread in a food processor; pulse until coarse crumbs form. 
5. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
6. Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. 
7. Add onion and mushrooms; sauté 8 minutes. 
8. Mix cornstarch, stock, and milk together. Stir in cornstarch mixture.
9. Bring to a simmer; cook 3 minutes.
10. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. 
11. Add beans to pan; toss to coat.
12. Sprinkle evenly with breadcrumb mixture. 
13. Broil 2 minutes.
14. Rest for 5 minutes
15. Serve after resting

Skillet Green Bean Casserole is a delicious dish. It stands well with the beloved recipes we know. Because of green beans, onions, & nutmeg, it's sweeter taste gets to shine a bit. Having 41 calories less than most traditional recipes, your "health conscience" loved one might hug you for making this. It also is lower in sodium because of none of the ingredients from a can. I think if you pair this good & hearty casserole with a simple garden salad, you would have a nice balanced meatless meal. My household & I had it with that salad & some balsamic baked chicken. It was a hit. Because of its ease for us, it has been added to our regular recipes.

Should one make it for Thanksgiving? The politically correct answer is Yes. Whatever the Lord blesses you to have on the table that day belong. LoL But okay in my humblest opinion, unless you are serving less than 7 or 8 people, I say No. I don't recommend mass producing this casserole. Keep it simple & serve it hot.

No matter what you have on your table, remember those who are less fortunate and be grateful for whatever you have. I tell people all the time if material things are how you define the word Blessed, then your dictionary is wrong. It's my whole-hearted belief & I hope it is yours.

Be Thankful! Be Joyful! Be Blessed!

As Always Talking o You In Adult Terms

How the Turkey Survived (Food-Know-It-All)

Ok, I know the title sounds like the beginning of a bad joke but it's the only thing that would come to my mind. So, it stuck. The holidays are coming up and many of us will have turkey as the featured meat during a meal.

Turkey is synonymous with the holidays, Thanksgiving & Christmas. No rule says we must have it. Our history books tell us that was fish, shellfish, venison, & waterfowl along with Turkey on the 1st Thanksgiving. So, why is Turkey the only protein survivor? Who said "Christmas Turkey"? Ok, Let's talk Turkey!

Turkey became the choice because of historical influence & economically pragmatic reasons. By the time Abraham Lincoln declared Thanksgiving in 1863 as a national holiday in the USA, many eminent figures in the country's past gave high praise to the turkey. William Bradford's diary, Of Plymouth Plantation, included turkey in the first Thanksgiving meal.

Before turkey farms, turkeys were caught in the wild. So as Thanksgiving started becoming a celebration, there were more turkeys to catch than the other animals. Turkeys are not serviceable as other animals. They aren't used for a milk or egg source. Turkeys are also uniquely American. It is a native bird to the USA, Canada, & Mexico. Benjamin Franklin wanted the turkey as the country's bird over the bald eagle. So for many years, turkeys were talked about especially. Even Alexander Hamilton is documented saying "No citizen shall refrain from turkey on Thanksgiving Day". So, the turkey "seed" was planted with the founding of the country. So before the November holiday became major, turkey was already center stage.

Winter holidays have been pricey for generations. Turkey is large enough to feed a table full of hungry guests. The bird is thought to be the most cost-effective protein. They are cheaper per pound than chicken. And it is also cheaper & easier to raise than geese, the former traditional yuletide bird. Turkeys (farm raise & wild) are born in the spring and eat a diet of worms, insects, corn, & nuts to make them grow 10+ pounds in 6-7 months.

Those big birds can feed the multitude. Many food chroniclers feel like the iconic status of the turkey yuletide meal was popularized by Charles Dickens in A Christmas Carol, published in 1843 (20 years before American Thanksgiving became a national holiday). It is believed that Scrooge's gift of a turkey was to help Mrs. Cratchit with meals to feed the family. Many sneer their noses at leftovers these days but then they were needed. That leftover turkey could make soup for a few days to warm the kids after playing in the cold while on school break. Bob could have a few sandwiches for lunch. And though the Crachits are fictional, that kind of poverty was(is) not. A lot of real people were (are) making those meals for that reason.

So, that is how the turkey survived. Unlike deer and seafood, that big bird is a beloved native that helps lessen a hit or two to our bank accounts.

Ok here's a question, who makes the best turkey, for you? You? Your Grandmother? Your Mother? A Mom & Pop Diner? A Luxury Department Store? In my opinion, my cousin, blog name Cha-Cha makes the Best turkey.  I think my whole family agrees. It is moist, tender, and very flavorful. And with her permission, I am sharing her recipe. It is her take on Ree Drummond's(The Pioneer Woman) recipe. Her recipe takes out the salt, butter, and cooks it in a bag. We are a roasting bag kind of family. We don't stay up to baste anything. LoL

Cha-Cha's Roasted Turkey
Turkey "Brine"
Ingredients

• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 2-1/2 cups Garlic Powder
• 2 cups Brown Sugar
• 3 Tblsp Peppercorns
• 5 whole Bay Leaves
• Peel Of Three Large Oranges

 Directions

1. Combine all ingredients in a large pot. Stir until garlic powder and sugar dissolve. Bring to a boil, then turn off heat and cover. 
2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in "brine" solution, then refrigerate for 16 to 24 hours. 
3. When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 
4. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Roasted Turkey Method
Ingredients

• 1 whole Turkey, Brined 
• 1 cup Olive Oil
• 1 whole Orange
• 2 whole Fresh Rosemary Sprigs, Leaves Stripped And Minced
• 1 teaspoon Garlic
• 1 teaspoon Black Pepper

• Roasting Bag, Turkey Size
• 1 Tbs Flour

Directions

1. Preheat oven to 350.
2. Remove the turkey from the "brine" Pat the turkey dry and place in a sink. 
3. Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with oil, rosemary, garlic, and pepper. Smear the oil mixture all over the skin, in crevices, etc so that it is fully covered. 
4. Shake flour inside the roasting bag and place in a large roasting pan that is at least 2 inches deep.
5. Carefully slide turkey into the oven bag, breast side up. Close oven bag with the included nylon tie and cut six 1/2 inch slits in the top of the bag.
6. Baking time varies depending on the size of your turkey. (Times are at end of recipe)
7. When your turkey reaches an internal temperature of 180°F in the thickest part of the thigh, not touching the bone, remove it from the oven and let stand in the oven bag for another 15 minutes. Cut open the top of the bag and carefully remove turkey from the bag, and place it onto a cutting board
8. Cover loosely with clean aluminum foil until you're ready to carve!

Turkey Cooking Times

• 1.5-2 hours for 8-12 lb turkeys
• 2-2.5 hours for 12-16 lb turkeys
• 2.5-3 hours for 16-20 lb turkeys
• 3-3.5 hours for 20-24 lb turkey

Pair that with the actual food star on our family's table, my mother's green bean casserole, and my plate is complete. LoL I need to do some sit-ups just thinking about it.

No matter what you have on your table remember those who are less fortunate and be grateful for whatever you have. Not to sound cliche, all of it is truly about the reason for the holiday season. It is about the peace, happiness, joy, & love that we are blessed with. If material things are how you define the word Blessed, then your dictionary is wrong. Be Thankful! Be Joyful! Be Blessed!

As Always Talking To You In Adult Terms

Lighten Up on the Day After Thanksgiving (Healthy Holiday Recipes)

I can't in good conscious suggest healthy recipes for your Thanksgiving meal. I would be a hypocrite. I can and will suggest portion control but not a total healthy meal.

My mother will make her green bean casserole and I plan to have some on my plate.

Now, the day after Thanksgiving is a different story. There is no reason one can not eat healthier on that day. Just because those leftovers are calling your name, it can still be done. The major holidays of Thanksgiving & Christmas are celebrated in my home a*k*a Granny's House. It's where my grandmother is and that's where the family goes. That also means I have to do much of the clean up afterward. The only two items on our table of bounty (feeds 20-25 people) that are leftover is maybe (big maybe) 1/4 of the turkey (well except that one year LoL) & 3/4 of the jellied cranberry sauce. Do you want to see what you can make healthy with these two items? Of course, you do! You would still be reading this if you didn't.

Oh, the smell of hot muffins in the morning. I bet these would taste good sitting outside waiting for the store with hot sales to open.

Leftover Cranberry Sauce Muffins (Found the Recipe HERE)
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups leftover cranberry sauce
• 1/2 cup 2% milk
• 1/3 cup vegetable oil
• 1 egg

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Grease a 12-cup standard-size muffin tin (or add liners).
3. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, and cinnamon.
4. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil, and egg.
5. Pour the wet ingredients into the dry ingredients and stir just until blended.
6. Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
7. Sprinkle with the three tablespoons oats.
8. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
9. Let cool for about five minutes. Serve.

I have actually made some kind of smoothie with the cranberry sauce for many years. The jellied version is bought for the kids and one adult that don't eat the whole berry. We always have this stuff left. This smoothie recipe calls for cranberry sauce ice cubes. To make these, spoon cranberry sauce into an ice cube tray and freeze. Once frozen, pop out the cubes to make this smoothie.

Cranberry Sauce Smoothies (HERE it can be found)
Ingredients:
• 6 cubes of frozen cranberry sauce
• 1 apple, cored
• 1/4 tsp. ground cinnamon
• 1/2 cup Greek yogurt or nonfat plain yogurt
• 1/2 cup non-fat milk

Directions:
1. Put all ingredients into a powerful blender or food processor. Blend until smooth.

There is more to make with leftover turkey than tetrazzini, soup, and pot pie. (I will admit tetrazzini is so delicious this time of the year.)  This tostada is simple and quick, unlike those common ways to use turkey leftovers.

Crispy Turkey Tostadas (More information is HERE)
Ingredients:
• 1 14-ounce can petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Directions:
1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixtures. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Oh, there is something about a turkey sandwich that screams THE DAY AFTER THANKSGIVING. How about jazz up your sandwich and make it Philly-style. Yes, deli slice paper thin turkey makes for the most authentic "cheesesteak" experience. But you can use leftover cooked turkey instead if you like: Freeze up to an hour until firm but not frozen solid, then slice as thinly as you can

Turkey Philly Sandwiches (Find it HERE)
Ingredients:
• 2 teaspoons butter
• 1 cup thinly sliced onion
• 1 cup thinly sliced green bell pepper
• 1/4 teaspoon black pepper
• 3/4 pound turkey breast
• 4 (2-ounce) sandwich rolls
• 4 (1-ounce) slices low-sodium mozzarella or provolone cheese

Preparation
1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
3. Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.
4. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.

Oh, I told you I will suggest a few tips to help you not feel like a Butterball on that blessed day.

• Don't Fast or Skip Meals Before the Thanksgiving Meal On Thanksgiving, people may forgo breakfast or lunch to save room for a feast in the evening. "You're ravenous, and you just eat like crazy. You're completely irrational,", nutritionists say. By eating a regular meal prior to the anticipated meal, you'll likely eat fewer calories overall than you would if you skipped the meals

• Police Your Portions Thanksgiving tables are bountiful & beautiful displays of traditional family favorites. Before you fill your plate, survey the buffet table (we eat buffet style but this works for sit down settings also) and decide what you're going to choose. Then choose reasonable-sized portions of foods you cannot live without (Like my mother's green bean casserole)

• Skip the Seconds Try to resist the temptation to go back for second helpings. "Leftovers are much better the next day, and if you limit yourself to one plate, you are less likely to overeat and have more room for a delectable dessert," experts say

• Be Realistic The holiday season is a time for celebration. With busier schedules and so many more temptations, this is a good time to strive for weight maintenance instead of weight loss.

Now, I only covered what I know to be leftover at my home. If you need ideas on what to do with other dishes that I didn't cover, leave me a message in the comments and I'll help you out

You might be celebrating with family, friends, co-worker or even alone don't forget the reason for the day, To be Grateful for All that you do have. Somebody wish they could have what you have even your problems. Have a Happy Thanksgiving!!!

P.S. Anybody shopping on Black Friday (not Thursday) pick me out something nice and bring it by after 12 pm, Noon,  (Yes, I'm taking that day off). I'll have a Cranberry Sauce Smoothie ready for you. *wink*

As Always, Talking to You in Adult Terms