Hail Caesar Green Bean Recipe

Inspired by a classic Caesar salad, these green beans will conquer your hunger for a quick and delicious side.

Hail Caesar Green Beans

If you’re tired of the same old green beans, have I got a recipe for you! Hail Caesar Green Beans are packed with bold flavors and are ready in almost no time, perfect for busy weeknights. Pair these with simple grilled chicken or a small steak and you’ve got dinner on the table in 30 minutes.

My daughter loves a classic Caesar salad, and if you find a restaurant that does it right, savor every bite. Like most food origination stories, the one for Caesar salad varies, but the most common version points to an Italian immigrant and restauranteur, Caesar Cardini, who invented the recipe in 1924 at his restaurant in Tijuana, Mexico. Using what he had in the kitchen, he tossed lettuce stalks, raw egg, olive oil, croutons, Worcestershire sauce and Parmesan cheese together at a customer’s table. Soon, news of this delightful salad spread, and folks were coming to Tijuana just for Caesar’s restaurant. In 1948, he patented his recipe.

Over the years, cooks have tweaked the recipe for the dressing (let’s face it—the croutons and dressing make this dish), and I’m no different. The dressing for Hail Caesar Green Beans is a vinaigrette rather than the creamy salad dressing we know and love. But it works in this application (and would also be delicious in a lettuce salad). The key factors to this recipe are 1) quality olive oil; 2) fresh green beans; and 3) homemade croutons.

To make Hail Caesar Green Beans, which yields six servings, you’ll need these ingredients:

• 1 to 1½ pounds fresh green beans, trimmed

• 3 ounces cubed bread

• 5 tablespoons extra virgin olive oil

• 1½ plus ¼ teaspoon salt

• ¾ teaspoon black pepper

• 1 teaspoon anchovy paste

• 1½ tablespoons fresh lemon juice

• 1 tablespoon French-style mustard

• 1 tablespoon Worcestershire

• 3 cloves garlic

• 2 ounces Parmesan cheese

Directions for Hail Caesar Green Beans

I remember Mom and Grandma cleaning mounds of fresh green beans on our back porch. The cleaned and trimmed beans went into a large stock pot, and that’s where we’ll start.

Buy the bulk green beans or, if you can’t find those at your grocer’s (like me), get the pre-washed and trimmed beans in bag made to microwave. I don’t recommend frozen beans for this recipe because you won’t get the right texture. Add 1½ teaspoons of salt to 4 quarts of cold water. Bring to a boil and add green beans. Cook for 5 minutes; you want the beans to just start to bend but retain crunch.

There's no substitute for homemade croutons.

While the beans are cooking, start on the croutons. I’ve made extra-large (pictured above) and “normal” (about ½-inch) sized croutons and like both, so it’s your preference. You’ll toss the cubed bread in 2 teaspoons of olive oil and ¼ teaspoon black pepper. Toast in a large skillet for 5 to 7 minutes until bread turns golden. Set aside.

Drain the green beans.

To make the dressing, to a small mixing bowl, add anchovy paste, lemon juice, mustard, Worcestershire, garlic, 3 tablespoons olive oil, ½ teaspoon pepper and ¼ teaspoon salt. Whisk together until combined.

Move green beans to a large serving bowl. Pour dressing over beans and toss. Add Parmesan cheese (grated or shaved) and croutons. Toss and serve.

Storing Hail Caesar Green Beans

I don’t recommend freezing any leftovers because the beans will lose their snap. Instead, keep them in an air-tight container for up to four days. The croutons will go soft, however, so when you serve the leftover beans, simply set out to bring to room temperature, remove the softened croutons and toast in an air fryer for a few minutes. You can also easily toast new croutons, too, which is honestly the better choice.

My daughter loved Hail Caesar Green Beans. With perfectly toasted croutons, salty Parmesan, and the savory anchovy-based dressing that coats crisp fresh green beans, this dish rules as our new favorite side. Give them a try and comment below how yours turned out.

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Want a vegetable side that goes beyond the basics? Try my Zucchini Fritters and St. Louis-Style Street Corn. Two easy recipes that will boost a simple weeknight dinner. Try the corn as a side with grilled burgers or brats instead of fries.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Pesto Tortellini and Shrimp Salad Recipe

Add this quick and delicious pasta salad to your summer meal line up.

Easy Pesto Tortellini and Shrimp Salad

Are you trying to squeeze in all the summer activities you can this month? I know there are six weeks of summer remaining, and goodness knows the hot and humid weather in St. Louis isn’t going anywhere soon, but psychologically I feel the season is winding down. The final outdoor theater and concert performances are here. In two weeks, my neighborhood and public pools close on weekdays because the kids are back in school. Baseball is marching toward the playoffs (fingers crossed for the Cardinals). All of this plus several projects I’m juggling make for a surprisingly busy life! Who has time to cook?

This recipe for easy Pesto Tortellini and Shrimp Salad is perfect for now. Ready to eat in about 20 minutes (you’d be in line at the drive-through lane longer), this salad has tender shrimp, herbaceous goodness from basil and fresh spinach, sweet tomato, cheesy pillows of tortellini, and that perfectly salty bite from Parmesan cheese curls. It’s summertime on a fork!

To make Pesto Tortellini and Shrimp Salad, which makes six servings, you’ll need these ingredients:

• 1 pound frozen (large 31-40 count) shrimp, peeled and deveined

• 2 cups fresh baby spinach

• ½ cup fresh basil

• 2 tablespoons almonds

• 2 cloves garlic

• ½ cup extra-virgin olive oil

• ½ cup freshly grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 cup sliced grape tomatoes

• 1 (1-pound) bag frozen cheese tortellini

• Salt and pepper

Savory pesto can be used thicker to toss with warm pasta or thinned out with water to use as a dressing.

Here's how you can make Pesto Tortellini and Shrimp Salad.

Frozen shrimp is a must-have ingredient for busy cooks. Whether making a scampi, salad or quick appetizer, they are ready to use in no time. Plan ahead and lay the bag of frozen shrimp on a paper towel-lined plate and place in your refrigerator overnight. But if you’re pressed for time, empty the shrimp into a large bowl of cold water. Stir occasionally to separate any frozen clumps, and in 10 to 15 minutes, the shrimp will be ready to remove and strain. Place them on a paper towel-lined baking sheet to absorb extra water.

While the shrimp dries, make the pesto. A food processor works best here, but you could use a blender. Coarsely chop the washed spinach and basil. I used the lemon basil I’m growing this summer which helped add brightness to this sauce and balanced the garlic.

Crush the garlic and chop almonds. You could substitute walnuts or the traditional pine nuts but I’m too cheap to buy the latter and I didn’t have the former. Drizzle a few tablespoons of oil to get it going and give the mixture an initial blitz.

Turn off the machine, scrape down the sides. Then, as the processor is turned on again, slowly stream in the remaining oil. When it’s at the consistency you want (add a touch of water if it’s too thick), empty the pesto into a bowl. I like to mix in the grated cheese by hand. Stir in the lemon and you’re ready to go.

Fill a large pot with salted water and bring to a boil. Cook the tortellini as directed. Drain the pasta.

Slice the grape tomatoes.

Because I like the shrimp to be a little warm to serve this salad, I sauté them just before finishing the salad. Pat the shrimp dry, sprinkle with salt and pepper, and heat the olive oil in a large skillet. Cook the shrimp until they just start to turn pink (about 3 minutes). Remove from heat.

You’ll need a large serving bowl into which you’ll add the pasta, tomatoes, and shrimp. Toss with the pesto and serve immediately.

I can’t eat shellfish. What other protein can I use?

Chicken would work beautifully in this recipe. Marinate about eight chicken tenders in Italian-style dressing for at least two hours. If you have a grill pan, this is a plus; otherwise just cook the chicken in a skillet and allow the tenders to cool before cutting into 1-inch pieces.

Make this a vegetarian dish by using jarred or canned cannellini beans instead of shrimp or chicken. Versatility is one of the great things about this recipe. I hope you'll try it soon!

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Other hearty salads perfect for a quick summer meal include my mom's Deli Rotelle Pasta Salad and Doritos Taco Salad. Grab these recipes to power you through a busy August.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Bourbon Marinated Round Steak Recipe

A flavor-packed marinade elevates a less-expensive cut of beef that's perfect for summer grilling.

Bourbon Marinated Round Steak

Today, everyone feels the pinch at the grocery store, but summer numbers from the Bureau of Labor Statistics really paint the picture: Groceries have gone up nearly 12 percent in the last twelve months (June 2021-2022), with eggs (32 percent), butter (20 percent), and chicken (17 percent) leading the way. Ground beef prices are up 13 percent.

Home cooks can be challenged devising weekly menus in the best conditions, let alone while riding this roller coaster inflation. Being a savvy shopper at the market is crucial (some grocery-saving tips are below) and having a few recipes on hand that work well with budget cuts of meat should be part of your savings strategy.

Slapping a T-bone or rib eye steak on the grill is an indulgence many of us can't afford, but we can learn how to make economical steaks, like a bottom round, delicious. The keys are marinating the meat and cooking it correctly. You'll enjoy satisfying beef flavor at a cost of about $7 per pound (Walmart online price check, week of July 18).

To make Bourbon Marinated Bottom Round Steak, which makes eight (four-ounce) servings, you’ll need these ingredients:

• 1 (2-pound) bottom round steak

• 1 cup bourbon

• ¾ cup Worcestershire sauce

• 1 shallot, minced

• 2 cloves garlic, minced

• 2 teaspoons salt

• 2 teaspoons pepper

Directions for Bourbon Marinated Bottom Round Steak:

Place the steak in a zipper-top plastic bag. In a separate bowl, mix the bourbon, Worcestershire, shallot, garlic, salt, and pepper. Pour over steak, seal bag and place in the refrigerator for at least 4 hours, but overnight (8-10 hours) is recommended.

Now, let’s prepare your grill. Whether using charcoal or gas, allow the grill to reach a medium-high heat. Using a wire brush, clean the grates of the pre-heated grill. Dip thickly folded paper towels in vegetable oil, grasp with tongs, and oil the grate.

Remove the steak from the bag (discard marinade) and place the steak over indirect heat. Don’t grill the meat right over flame. Close the lid and allow the steak to cook for 4 minutes. Flip the steak and cook another 4 minutes. For a medium-rare steak, the target temperature is 145 degrees F.

A bottom round steak usually is about 1-inch thick, so you must be careful not to overcook the meat or it will be tough. And remember that when the meat rests after removing it from the grill, it will continue to cook slightly, so it’s fine if you take the steak off around 140-143 degrees.

After the steak has rested 3 to 5 minutes, slice and serve. The bourbon really comes through in this recipe. I served the steak with potatoes and vegetables the first night and in a lentil salad later in the week.

Beef and Lentil Salad makes great use of Bourbon Marinated Round Steak leftovers.

Which brings me to talk about grocery-saving ideas, and the biggest tip I can offer is cutting down on food waste. Use up those leftovers! In the past, I’d often wrap leftover food, place it in my refrigerator, but then forget about it until I smelled it in the back weeks later. I don’t do that today and will incorporate leftovers into my weekly food plan.

Consider eating less meat. Americans, according to Agricultural Economic Insights, consumed almost 225 pounds of meat (beef, pork, chicken) per capita last year! Think of ways to stretch meat in your diet (add to stir fry, for example, rather than eating an entire chicken breast). Commit to one or two meatless meals per week.

And think about portion sizes. Look at the size of chicken breasts in your grocer's case. One breast can easily feed two adults; just slice the breast horizontally and prepare according to your recipe. In fact, the USDA Dietary Guidelines note women need 46 grams of protein per day, men, 55 grams. A 3-ounce chicken breast is a standard portion, according to the USDA, and contains 26 grams of protein.

Speaking of chicken, chicken thighs often are less expensive and more flavorful than white meat. Trying swapping boneless, skinless thighs in your recipes.

Other grocery-saving ideas include:

• Regular meal planning

• Shopping the weekly ads for deals

• Going to more than one store for groceries. If you have multiple grocery stores in your area (say, a five-mile radius), this can make sense.

I created FREE Prep Like a Pro lists to help you shop smarter and plan your weekly menu. Download the free kit and use it to take inventory of your pantry and freezer, as well as create a shopping list and weekly meal plan. Need help organizing your pantry so you can take quick stock of what you have and what needs to be replenished? These pantry organizing tips will help you.

The strain of inflation is real and may require changing some of our habits. But we will get through it, and we still can make nutritious food for ourselves and families.

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Looking for more economical dinner ideas? Vegetarian Enchiladas are made with pantry staples and, despite having no meat, are satisfying and so tasty. Casseroles are a good way to stretch a pound of ground beef, and our Ground Beef Casserole with Elbow Macaroni is classic comfort food. Sometimes throwback recipes provide the answer to budget-friendly menus. Creamed Chipped Beef first appeared in Army cookbooks from the early 1900s. Contemporary home cooks can do well with either the packaged beef in the deli case or might use ground beef. The creamy white sauce is what lends the comforting hug to this classic.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.