Posts Tagged 'French’s French Fried Onions'

Cheddar-Pecan Green Bean Casserole

Green Bean Casserole

Cheddar-Pecan Green Bean Casserole

Green bean casserole is an iconic dish that most Americans expect on their Thanksgiving holiday table. Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender haricots verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese. (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French fried onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights. It’s so good you’ll serve it year round!

Cheddar-Pecan Green Bean Casserole

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 oz. button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoons freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Excepted from “Simply Suppers” by Jennifer Chandler.

 

 

 

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Crunchy Roast Beef Sandwiches

This is one of my favorite ways to make a roast beef sandwich. Since my friends and family enjoyed it so much, I knew I had to put on the menu of our new restaurant Cheffie’s Cafe. Not surprisingly, it is one of the most popular items on our Signature Sandwich menu!

The secret ingredient is French’s French Fried Onions! They add both a delicious crunch and flavor that turns an ordinary sandwich into a tasty treat!

Enjoy!

Crunchy Roast Beef Sandwiches

4 tablespoons horseradish mayonnaise
8 slices Ciabatta Roll or French bread
4 leaves green leaf lettuce
8 slices tomato
8 slices Cheddar cheese
8 oz. deli Roast Beef
1 cup FRENCH’S® French Fried Onions

Spread the horseradish mayonnaise on 4 slices of bread, dividing evenly. Top each slice of bread with 1 leaf lettuce, 2 slices tomato, 2 slices Cheddar cheese, 2 oz. roast beef, and ¼ cup  FRENCH’S® French Fried Onions

Cover each sandwich with a second slice of bread. Cut in half to serve.

Serves 4.

Cooking Tip: Horseradish mayonnaise is really easy to make and can add great flavor to a sandwich. In a small bowl, whisk together 1/3 cup mayonnaise and 2 tablespoons prepared horseradish.

***Photo by Justin Fox Burks. Food styled by Jennifer Chandler.

Crunchy Coconut Shrimp


What’s not to love about Crunchy Coconut Shrimp?!

It’s always been a favorite of mine at restaurants.  But I had never made it at home assuming it was too much work. (I am not a fan of deep frying at home.) Then I found this recipe on French’s website!

I was shocked at how easy … and tasty … this baked version was.  The French’s French Fried Onions not only add flavor but give this coconut shrimp the desired crunchy coating without deep frying.

This is one of those appetizers that you should always have the ingredients on hand, if you don’t already.  (Remember my mantra: Well Stocked Kitchen = Always Being Able to Whip Up Something Delicious!)

I keep frozen shrimp in my freezer for last minute suppers … or, in this case, appetizers. I also keep French’s French Fried Onions in my pantry since they are good in so many dishes.  And if you didn’t know it, coconut stores beautifully in the freezer.  I keep a stash primarily to throw in muffins or Seven Layer Bars, or for dishes like this.

Dipping sauces are an easy fix too.  Just look in your fridge! I always have good quality condiments on hand to dress up my meals. For this appetizer, I’d probably serve a ramekin of  a Sweet & Sour sauce like Frank’s RedHot Chili Sauce or a sweet mustard like French’s Honey Mustard Dipping Sauce.

Enjoy!

Crunchy Coconut Shrimp

From www.Frenchs.com

1 1/3 cups French’s French fried onions
1/3 cup flaked, sweetened coconut
½ cup all-purpose flour
1 lb. large shrimp, shelled and deveined
2 egg whites, beaten

Place the French fried onions and coconut in a plastic bag. Lightly crush the mixture with your hands or a rolling pin. Transfer to a pie plate or waxed paper.

Place the flour in another plastic bag. Add the shrimp and shake to coat.

Dip the shrimp in the egg whites. Coat with the onion mixture, pressing firmly to adhere.

Bake the shrimp at 400 degrees for 10 minutes, or until the shrimp are fully cooked and crispy.

Serve with your favorite dipping sauce.

Serves 4.

Flank Steak Roulade

I love dishes that look so much harder than they are to make!  When I serve them, my guests ooohhh and aaahhh over how impressed they are with my cooking skills.  Little did they know, the dish was so simple, my daughter could have assembled it!

My flank steak roulade is the perfect example of such a dish.  It makes a beautiful presentation at the table, has a delectable combination of flavors, and is a cinch to prepare!

Here’s the trick.  You take a flank steak and place it on a cutting board. Generously season it with salt and pepper to taste, layer your favorite filling ingredients, and then roll it up like a log.  Finally, I tie it up with cooking twine to ensure it holds it shape. That’s it. See, I told you it was simple!

I prefer to brown the roulade on all sides before placing it in the oven.  I think it adds flavor and texture to the meat.

For the filling, I like to use ingredients that add flavor, texture and color.  Vibrant spinach and roasted red peppers make a statement.  French fried onions add both flavor and texture to the mix.  Mozzarella and Parmesan cheese add creaminess.

Feel free to substitute ingredients that you have on hand. Sun-dried tomatoes, artichoke hearts, sautéed mushrooms, goat cheese and fresh herbs are all delicious filling alternatives.  Worried about fat?  Omit the cheese.

This delicious dish that is much easier than it looks will definitely impress your company.

Enjoy!

Flank Steak Roulade

1 flank steak, pounded about 1/3-inch thick
Kosher salt and freshly ground black pepper
1 ½ cups fresh spinach
3/4 cup FRENCH’S® French Fried Onions
1/2 cup drained and diced roasted red peppers
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 tablespoons olive oil

Preheat the oven to 350 degrees.

Place the flank steak on a cutting board.  Generously season with salt and pepper. Place the spinach in an even layer over the steak. Next layer the FRENCH’S® French Fried Onions, roasted red peppers, mozzarella cheese, and parmesan cheese on top of the spinach. Roll the steak tightly into a log.  Tie with kitchen twine every 2 inches along the length of the roll. Generously season the outside of the roulade with salt and pepper.

Place the oil in a large, oven-proof sauté pan and warm over medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the roulade until well-browned on all sides, about 2 to 3 minutes per side. Place the roulade in the oven to finish cooking, about 20 to 25 minutes for medium. (If you like it more well done, leave it in longer.)

Let the roulade rest for 10 minutes. Remove and discard the kitchen twine. Slice into 1-inch thick slices and serve.

Serves 4 to 6.

Cooking Tip: Be sure to let the roulade rest for about 10 minutes before slicing. This ensures a juicy steak.

Variations: For the filling, feel free to substitute ingredients that you have on hand. Sun-dried tomatoes, artichoke hearts, sautéed mushrooms, goat cheese, and fresh herbs are all delicious filling alternatives.

Do Ahead: The roulade can be assembled and refrigerated one day in advance.

 

 

 

 

Cheddar-Pecan Green Bean Casserole

Did you know it’s the 55th anniversary of the Green Bean Casserole?!

It’s an iconic dish that most Americans expect on their holiday table.

Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender Haricots Verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese.  (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French’s French Fried Onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights.  It’s so good you’ll serve it year round!

Enjoy!

Cheddar-Pecan Green Bean Casserole
From Simply Suppers by Jennifer Chandler

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 ounces button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French’s French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Cooking Tip: What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.  American green beans, fresh or frozen, are an acceptable substitute.

 

 

 

Chicken Cordon Bleu

I always tell people …  even though I’m a Cordon Bleu  trained chef, I am a mom first.  I deal with the same challenges of trying to put a delicious, home-cooked dinner on the table after a long day at work or an afternoon of driving the kids around.

I wrote my cookbook Simply Suppers to make dinner time easier. I wanted to show people that preparing a homemade meal doesn’t have to be stressful.

This cheesy stuffed chicken breast sounds and looks fancy, but in reality, it’s a cinch to make at home. And best of all, it is a tasty dish that my whole family enjoys.

This is the basic cooking technique for stuffing a chicken breast.  Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.   Spicy Pepper Jack cheese adds a fun kick to this dish.  For an even crunchier (and more savory) coating, try substituting crushed French’s French Fried Onions for the bread crumbs.

Whether following the recipe as listed below or making your own variation, this simple dish will be sure to make the folks at your dinner table think you are a Cordon Bleu trained chef!

Chicken Cordon Bleu
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil, plus extra to grease the pan
1 cup Italian-style bread crumbs
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
8 thin slices Swiss cheese
4 thin slices baked ham

Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the bread crumbs in a shallow bowl and set aside.

Rinse the chicken and pat dry with paper towels. Place the chicken in between 2 pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham. Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes. To serve, remove the toothpicks and slice crosswise. Serve hot.

Serves 4.

Do Ahead: The chicken can be prepped the night before, tightly wrapped in plastic wrap, and refrigerated. This dish also freezes well; thaw before baking.

Freezes well.


Jennifer Chandler

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