Louise Hall

11/20/2022

GREEN BEANS
Ingredients
4 slices of bacon cut into small pieces
2 pounds of fresh green beans end trimmed and snapped in half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions
Rinse beans in a colander, then wrap up in a clean dish towel to dry.
Cook bacon pieces in a large saucepan until crisp. Add green beans to the pan and continue to cook on medium heat, tossing beans well to coat in bacon dripping, until beans turn bright green about 3 minutes. Slowly add the chicken broth, then the salt and pepper and bring to a simmer.

Simmer on low, covered with the lid cracked just a bit, stirring occasionally, until the beans are tender, about 1 hour. Adjust seasoning. Remove to serving platter with a slotted spoon. Top with a splash or so of the cooking liquid and serve.

11/20/2022

11/19/2022

CROCK-POT LASAGNA
Ingredients
1 tbsp. olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
3 1/2 c. marinara sauce, divided
16 oz. whole-milk ricotta
1/4 c. freshly grated Parmesan, plus more for garnish
1/4 c. chopped parsley, plus more for garnish
1 (16-oz.) box lasagna noodles, unboiled
4 1/2 c. shredded mozzarella

Instructions
For medium heat, heat oil in a large pot. Add ointment and cook until translucent for 3 to 4 minutes. Add garlic and cook until perfumed for 1 minute. Add to Italy beef, salt, and pepper. Cook until there is no remaining rose. Add 3 more cups of marinara and simmer for 2 to 3 minutes.

In a large bowl, put ricotta and parmesan. Add salt and pepper, then mix until completely integrated.

Grease in your slow cooker's bowl with a nonstick kitchen spray. Spread the remaining marinara in a thin layer on the bottom of the hook. Next, add the layer of fill noodles, the layer of the meat blend, a layer of mozzarella, and the blend layer of ricotta. Repeat until all components are used up, and finish with mozzarella. Top and cook at low temperatures for 4 to 5 hours.

11/18/2022

FRIED RICE
3 cups cooked white rice
3 tbsp sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium-high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion, and garlic. Stir fry until tender. Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of the skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.
ADD SHRIMP OR CHICKEN FOR A COMPLETE DISH

11/17/2022

Garlic Steak and Potato Foil Packs
Ingredients
1 ½ pound steak sirloin is my favorite cut here
1 pound of baby potatoes cut into ½-inch pieces (halving or quartering usually does it for me)
1 onion peeled, halved, and then thinly sliced
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic or more to taste
1 tablespoon Italian seasoning
salt and pepper to taste
2 tablespoons butter cubed
Instructions
Par-boil the potatoes (highly recommended):
Place the sliced potatoes in a pot of boiling, salted water and cook for 5 minutes. Drain immediately and place in a large bowl. Allow sitting until cool enough to handle, about 10 minutes.
Make the foil packets:
Prep the steak: Cut the steak into pieces (2.5 - 3 inches for well done, 3 - 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.
Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper in a large bowl and toss well.
Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12x12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.
Cook the foil packets:
On the grill/fire: On a HOT grill, cook the foil packets for 8-10 minutes per side, or until the potatoes are tender (exact grilling time can vary depending on the type of foil used, exact oven temperature, size of the steak, etc.! I recommend an oven thermometer to check on the steak after about 10 minutes to gauge how much longer it will need!)
If you’re cooking the packets on fire without a grilling rack, place them on a 2-inch bed of coal.
In the oven: Bake the steak foil packets at 425°F for around 20 minutes, or until done to your liking (exact baking time can vary depending on the type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 15 minutes to gauge how much longer it will need!). If you want a char on the steaks, open the packets and broil for 1-2 minutes in the end.
Careful when opening the packets - hot steam and juices ahead