Tag Archives: green beans

Parmesan Garlic Green Beans and Cauliflower

7 Aug


This was a different combination for me, but in a good way.  When I was deciding what to make for dinner one night, Cyndi at Daily Cynema had posted what she was making, Pan Seared Cod and Garlic Green Beans, which inspired me to make this with our dinner that night (I wish I could recall what main dish I made to go with this, but it was a couple weeks ago and my memory is failing me!).  Anyway, I threw in the cauliflower with the green beans because it needed to be eaten soon, and it turned out to be a nice combination.     You could do this with just one of either vegetable too.


Parmesan Garlic Green Beans and Cauliflower

What you need:

2 tablespoons olive oil
1 lb fresh green beans
1 cup cauliflower florets
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon minced garlic
2 tablespoons Parmesan cheese

How to make it:

Heat the olive oil in a large skillet on medium heat.  Add the garlic, green beans and cauliflower, cooking and stirring in the oil until they are browned.  Stir in lemon juice, sugar, salt, and black pepper.  Cook another 3-4 minutes.  Remove from heat.  Sprinkle with the Parmesan cheese and serve warm.

Old Fashioned Beef Stew

14 May

This is a recipe out of one of the very first cook books I received, the Better Homes and Gardens Cook Book, 11th edition.  I haven’t made a whole lot from this book, but I like that it has a lot of cooking tips and pointers throughout the book.  This is a very tasty stew, and even though it’s a little warm out for stew now, I still wanted to make it.  I did it on the stove top, which is very time-consuming, but you can do it in the slow cooker as well.  I just forgot to get it in the slow cooker this morning!

Old Fashioned Beef Stew
Original recipe here

What you need:

2 tablespoons all-purpose flour
1 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons olive oil
3 cups beef broth
1 cup water
1 medium onion, cut into thin wedges
1 teaspoon Worcestershire sauce
1 beef bouillon cube
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
3 cups cubed potato (about 3 medium)
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot (2 medium)

How to make it:

Place flour in a plastic bag. Add meat cubes, shaking to coat. In a large saucepan or Dutch oven, heat oil.  Add meat and brown; drain fat. Stir in beef broth, water, onion, Worcestershire sauce, bouillon cube, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until meat is nearly tender.

Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

Makes 5 servings (about 7 cups).

Slow Cooker directions:

Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker, layer meat, onion, potatoes, green beans, corn, and carrot. Decrease beef broth to 2 cups. Combine beef broth, water, Worcestershire sauce, bouillon cube, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

Ultimate Chicken Fingers and Green Beans with Cherry Tomatoes

28 Mar

I had a bag of Zaycon Foods chicken I had kept in the refrigerator instead of the freezer, and I was having trouble deciding how to cook it.  On Sunday, my girls wanted pancakes, so while I was making them using Bisquick, a recipe on the box for Ultimate Chicken Fingers caught my attention, and I decided that would be how I would cook the chicken.  Then, this week I received green beans and cherry tomatoes from Bountiful Baskets, and I thought they would make a nice side for the chicken fingers.  So, here are the recipes for both!


Ultimate Chicken Fingers
Based on recipe here

What you need:

2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I used garlic salt)
1/2 teaspoon paprika (I didn’t use paprika)
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
Olive oil
How to make it:
Preheat oven to 450 F.  Line a baking sheet with foil, and spray with cooking spray.
Mix Bisquick mix, Parmesan cheese, salt and paprika in 1-gallon plastic zipper bag. Dip half the chicken strips into the beaten egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on baking sheet. Repeat with remaining chicken. Spray or brush with olive oil.  
Bake 12 to 14 minutes, turning halfway through cooking, until no longer pink in center.
Green Beans with Cherry Tomatoes
Based on recipe here
What you need:
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1/4 cup olive oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
How to make it:
Place green beans in a large saucepan, and add enough water to just cover the green beans.  Cover pan, and bring to a boil.  Turn heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Heat olive oil in a skillet over medium heat. Stir in garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Add green beans, and toss gently to blend.  Cook just another minute or so, then remove from heat.

Green Bean Casserole

24 Nov

Green Bean Casserole is one of our favorites.  You can find the recipe on a can of cream of mushroom soup, sometimes on a can of green beans, or on a container of fried onions.  This time, I used fresh green beans, and I don’t think I had quite enough, it was more soup than green beans.  But, it was still really good!

Green Bean Casserole

What you need:

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/8 teaspoon ground black pepper
4 cups cooked cut green beans (or 2 14.5oz cans of green beans, drained, or 2 9oz pkgs frozen green beans, thawed)
1-1/3 cups fried onions

How to make it:

Stir soup, milk, soy sauce, pepper, beans and 2/3 cups onions in an 8×8 casserole dish.

Bake at 350 F for 25 minutes or until hot. Stir.

Top with remaining onions. Bake for 5 minutes more.


Tip:  If you forgot to thaw your green beans, like I did, put them in a medium sauce pan on the stove.  Let them heat up for a few minutes, then add them milk, soup, soy sauce and pepper.  Let that heat on the stove a few minutes, mix in the onions, and transfer to the casserole dish to bake it.

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