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While most people think of Campbell’s soup, and fried onions when Green Bean Casserole is mentioned, my family thinks of green beans with bacon and tomatoes. 

Every Thanksgiving my mom pulled out her crock pot and made this family favorite.  And it was made for pot lucks too.  And now, because it is a great dish I am carrying on those traditions.     

And one day, I will share with you the amazing crock pot dish that it is.  But today, you get to hear about my adapted version.  Because, I made the quick version the other night. 

The ingredients are pretty straight forward, green beans, bacon, and tomato.  And a little butter

First, cook bacon.  Yes, we eat a lot of bacon.  Baker Man loves bacon.  I think he requires it to live.  It is like breathing for him.  And it makes vegetables more appealing to him.  It is crazy, I know.  But when he asks for seconds of vegetables, I just go with it. 

Tomato Green Bean Cass3

Second, heat frozen green beans in a sauce pan.  I would have preferred the taste of fresh but I detest snapping ends off of green beans so I used frozen.  Melt in a little butter for a little added taste. 

Third, dump a can of diced tomatoes in with the green beans (drain them first).  Again, could have used fresh, but this was easier.  And the tomatoes were “fire roasted” – aka, pre-seasoned. 

Tomato Green Bean Cass2

And for the finish, crumble in the cooked bacon and stir it together.  Yum. 

Tomato Green Bean Cass1

Green Beans with Bacon and Tomatoes

INGREDIENTS
6 slices of bacon
1 bag frozen green beans
2 Tbs butter
1 can diced tomatoes, drained – I use pre-seasoned

PREPARATION
Cook bacon.  Cook green beans.  Melt in butter with green beans.  Add tomatoes to green beans.  Crumble bacon in green beans.  Stir and Serve.  

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zucchini parmesan
I got home the other night and all I could think about was food. Don’t get me wrong, food pretty much dominates my thoughts anyhow. But this particular night I was hungry too. I had about 15 bazillion things to do in an hour before Baker Man and I had to lead. And one of those things was cook dinner. So I set out on the food but I decided that while dinner cooked, I would cook a little pre-diner snack too, just in case dinner wasn’t ready in time. Cuz you know….since I already had 15 bazillion things to do, what is one more thing?

I tried to mix healthy with less than healthy. I ended up with Zucchini Parmesan. Imagine Chicken Parmesan. Now imagine the chicken is Zucchini. And that is about it.

I started by slicing half of the biggest zucchini I have ever seen in my life. I’m not kidding, I think the thing was the size of a baseball bat. OK, that is an exaggeration but not much. It was Huge! So anyhow. Slice as much zucchini that you want. About ½ to 1 inch thick. Just try to be consistent in your slices. And don’t slice them too thin.
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Next prepare your “assembly line”. You are going to want 3 eggs mixed together in one bowl. Panko bread crumbs mixed with parmesan cheese in bowl two. Your pan heated with a good layer of oil in it. And a plate at the end lined with paper towel to drain the zucchini when it comes out of the pan.
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Make sure your pan is hot. When ready to cook, lower heat to medium high. Adjust as necessary while cooking.
Take a slice of zucchini, coat it in egg. Coat it in bread crumb mixture. Put it into hot skillet. Repeat until skillet is full, but not too full. Try not to let the zucchinis touch each other. After about a minute, flip to cook on other slide. The bread crumbs should be browned and sticking to the zucchini. Let the other sides cook them remove to plate to drain.
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I would suggest a little more oil than what is show in that picture but this worked ok too. Also, try not to move them around too much while cooking. This can cause the bread crumb coating to come off.
Repeat this process until you have cooked your zucchini. You can serve plain or with a dipping sauce. These were great with a marinara sauce.
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My tip, When you make chicken parm, you are supposed to coat the chicken in flour then egg, then bread crumbs. If I had done that with the zucchini the bread crumbs may have stuck a little better.
Even without that step though, I loved the result.

Zucchini Parmesan

INGREDIENTS:
1 regular sized zucchini sliced
3 eggs
½ box panko bread crumbs
½ cup shredded parmesan cheese

PREPARATION:
Heat oil in the bottom of a frying pan. While oil is heating, set up the following assembly line: sliced zucchini; 3 eggs whisked in a bowl; bread crumbs mixed with cheese in another bowl. Once everything is prepared, lower heat to medium high.

Coat slice of zucchini in egg then dip into bread crumbs. Make sure succhini is fully coated in bread crumbs then place in pan. Repeat until pan is filled but not crowded. Flip zucchini slices to other side after 1 or 2 minutes. The bread crumbs should be nicely browned. Adjust heat as necessary. After slices have cooked on second side for a minute or two, remove to a plate covered with paper towel. Repeat process until all of your zucchini is cooked. Serve plain or with marinara sauce.

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Remember the Chicken with Garlic Cream Sauce I wrote about last week? Well I wasn’t done there. We needed a side dish and I had the garlic out already so, we got garlic vegetables!

This is a ridiculously easy dish to make. I make variations of it all the time because it is quick, and I can add some extra flavor to appease the large child living in my home who doesn’t like to eat his veggies. That would be my husband for any of you wondering.

First, cut any veggies you have in the house. That night we had onion, green peppers and zucchini. I went for the “chunk” size. Don’t dice or mince. You could use carrots, any variety of bell pepper, potatoes, squash, or whatever else you think sounds good. Spread your cut vegetables onto a pan.

In an incredibly small pot, I melted a stick of butter. You could use more or less if you like. I added 2 cloves of minced garlic and seasoned with salt and pepper.
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Once it is all mixed together, pour the mixture over the vegetables. I tossed everything just to make sure the butter sauce was distributed evenly. If you don’t want to melt the butter on the stove, you can get the same effect in the microwave.

prepped garlic veggies

You can see I used quite a bit of pepper.

Bake at 350 degrees for a few minutes. Watch the vegetables and pull out when they are done to your liking. You have options here. You can leave them in just long enough for them to warm, all the way to the point where your onions are starting to crisp.

Remove pan from oven, and serve. Our breath stunk for days after that meal but it was so worth it!

garlic veggies complete

Some variations. Sometimes I just drizzle with oil and season with salt and pepper instead of melting butter. Sometimes, I spray the pan with Pam and just sprinkle seasonings over the veggies and don’t even bother drizzling oil. Sometimes I use red pepper or Italian seasoning instead of garlic. I think you get the point. This is easy and can really be altered to your liking.

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Potato Packets

We have moved!  Continue reading Potato Packets on Saucy & Sweet!

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