Green Beans Almondine

I love fresh green beans and this almondine recipe

makes them extra delicious for everyday

and special enough for holiday dinners.

Rinse 1 pound fresh green beans.

Trim ends.

Place in a  microwave-safe dish with a sprinkle

 of water. Cover and cook 5 minutes drain well.

 You can also stem cook them with a little water in
covered saute pan for 5 minutes.

 Drain well!

 Add the butter, seasoned salt, and almonds.
Saute 2 minutes until the almonds are toasted.
Toss it all together and continue cooking,
stirring frequently, for another 3-5
 minutes just until the beans are tender.
Sprinkle with lemon juice.

Green Beans Almondine

 1-16oz bag fresh green beans, ends trimmed
 2 T butter
 1/2 t seasoned salt
 1/4 C sliced almonds
 1 t lemon juice

Micro green beans with a little water for 5 minutes and drain.
Add  butter and seasoned salt, to a hot saute pan.
Add the almonds and saute until toasted about 2-3 minutes.
Add beans and cook an additional 5 minutes, stirring frequently.
Toss in lemon juice.

*You can also make it all in the saute pan: steam the beans, covered, for 5 minutes with just enough water to cover the bottom of the pan. Drain well. Push to the side and add the butter, seasoned salt, and almonds. Continue as above.

Enjoy!

Links: Designs By Gollum,
My Romantic Home, Home Sweet Home,
Between Naps On The Porch

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Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 

the technique to turn a few leftovers into

 a new and tasty dish.  

This is a great way to up-cycle leftover rice.

 We brought home the white rice and the 

 stir fry entree leftover from dinner out. 

With a little of this and a little of that

I can have fried rice in 10 minutes.

You can also use your own planned leftovers:

 rice, beef, chicken, pork or shrimp. 

Chop an onion, carrot, and celery. Saute in hot oil

 and butter in a large skillet. Add the peas. Push

the cooked vegetables to one side of the skillet

 and on the empty side scramble the eggs. 

Break them up into small pieces

 and then combine with the vegetables. 

Season with salt or garlic salt and pepper.

Add the cooked rice and saute, stirring often.

Add the leftover entre' or whatever you have 

leftover: cooked chicken, shrimp or pork along with 

any vegetables that came with it. 

Give it a good douse of soy sauce. 

Continue sauteing until steamy hot.

This is more of a guide to a very flexible

use-what-you-have-on-hand recipe. 

Try it once and you'll have great take-in! 

Easy Fried Rice

3C leftover cooked rice

2T oil + 2T butter

1 onion, chopped
(2t minced garlic, optional)

1-2 celery stalks, chopped

1-2 carrots, peeled and chopped

1/2C-1C frozen peas or
peas and carrots

(1/2C-1C any other vegetables 

you want to use up like: mushrooms, 

broccoli, zucchini, asparagus, etc)

2 eggs, lightly beaten

salt/garlic salt & pepper

1/4C-1/2C soy sauce + more to taste

In a large 12" skillet heat the oil and butter.

Saute the chopped vegetables until tender,

about 5 minutes. Add the peas; stir and saute 

another minute. Push the vegetables to one side

 of the pan and add the beaten eggs to the empty

 side and scramble breaking up into small pieces.

Combine everything and season with the s&p.

Add the rice and stir to combine well. Douse with

soy sauce to taste. Start with about 1/4 C. 

Saute until steaming hot.

 Mix in any leftover cooked entree 

you have on hand (chicken or pork or shrimp).

Stir until heated through. Taste for seasoning.

Add more soy sauce to taste. Serves 4

Enjoy!

Links: Stone Gable,
My Romantic Home,
Rattlebridge Farm

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The Easiest Most Amazing Way To Cook Corn-On-The-Cob!

If you love corn on the cob, but hate shucking 

and cleaning it, today is your lucky day!

No shucking! No pots! No boiling water!

No mess! No pesky silks!

Ready?

 This will change your life it's so easy!

(The corn on the cob part of your life anyway.)

 Put the corn into the microwave. 

Don't do anything to it.  

 Cook about 3-4 minutes per ear, 

depending how crunchy you like it..

 Use a pot holder to remove from the microwave.

 Cut off the bottom. About 1-2 inches.

 Now, grab the top silky end and give it a 

few shakes, maybe a little squeeze and 

VIOLA!

 It will slide right out!!!! 

It comes out clean with no silks attached.

 A-MAZE-ING!

Sweet crunchy corn on the cob!

Ready to slather with butter, and salt and pepper.

It's great if I want to make only one ear of corn

with no fuss.  So easy and so good!

Hope you try this and let me know!

Enjoy!

Links: A Stroll Thru Life,
Coastal Charm, Jam Hands,
Between Naps On The Porch,
Stone Gable, Tip Junkie,
Savvy Southern Style

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Corn Souffle Casserole

This sweet corn casserole is a cross between
 a souffle and a corn pudding.

It's a favorite side to serve with BBQ
ribs or chicken, baked ham or meatloaf.

 Ingredients; cans of corn, butter, eggs, sugar,

sour cream and a box of Jiffy Corn Muffin Mix.

Use the butter wrapper to butter a 2 qt.
(round or rectangular) casserole. 

 Melt the butter in the microwave for 1 minute.

 Whisk in all the ingredients adding the

  muffin mix last.

Pour into the  casserole.

 Bake in a 350 oven for 1 hour until golden and puffed.

 Serve.

This casserole will serve 8-10. 

When I make this I freeze dinner-sized

portions for us to have with another dinner.
Oh! leftovers are  also good warmed in the
morning with heated maple syrup.

Corn Souffle Casserole

1 can (15oz) creamed corn

1 can (15oz) whole corn kernels-do not drain

1 stick butter, melted

1 C (8oz) sour cream

2 eggs, slightly beaten

1/4 C sugar

1 box (8oz) Jiffy Corn Muffin Mix

-------------------------

In a large bowl melt the butter in the microwave

 for 1 minute. Whisk in the remaining ingredients 

adding the muffin mix last. Pour into a greased 

2 qt. casserole. Bake @350 for 1 hour
until puffed and golden.
optional: Top with 1 C shredded cheese
Swiss or Cheddar the last 15 minutes.
Fiesta Corn Casserole: add 1 can (4.5-oz)
chopped green chilies, 1 t cumin, 1/4 t cayenne.

Enjoy!

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Easy Scalloped Potatoes

I like to make this easy scalloped potatoes

side dish when I have something else roasting

 in the oven for dinner

like chicken, ribs, meatloaf, roast beef, etc.

This is extra easy to whip-up because you 

don't have to prepare a cream sauce separately.  

You can make a small or large casserole 

using this method.

In a buttered casserole layer:

sliced potatoes

sliced onions

sprinkle on a little flour

sprinkle on a little salt and pepper

dot with butter

repeat.

Pour on milk to about halfway up. 

Sprinkle with a little paprika. cover with foil. 

 Bake for45 min.-1 hour at 350. 

Then uncover and bake another 15-30 minutes until

the potatoes are fork tender and browned.

I always make the whole recipe because this

 makes great leftovers for another meal. 

Good with my Glazed Meatloaf.

Easy Scalloped Potatoes

....serves 6

4 potatoes, sliced thin (peeled or un-peeled)

1 onion, sliced thin (about 2/3C)

1/4 pepper

1 t salt

2 T flour 

3 T butter

1-1/2 to 2 C whole milk

paprika

Butter a shallow casserole and layer with half

 of the potatoes, half the onions, 

half the salt pepper. Sprinkle on half the flour. 

Dot with half the butter. 

Now repeat with the remaining 

potatoes, onion, salt, pepper, flour and butter. 

Now pour the milk over all and sprinkle

 with a little paprika. 

Cover and bake for 45 minutes @350 or 375. 

Uncover and bake another 15 minutes 

until the potatoes are fork tender and browned.

Enjoy!

Links: My Romantic Home,
Stone Gable

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Joe's Grilled Tomatoes

I hope you saved 1/2 C of the garlic creamed spinach from the previous post.

This is a fast easy side that goes great
with grilled steak. It's also a good lunch
or a great afternoon snack.  

 Combine the leftover 1/2 C creamed spinach with
2 T melted butter and 2 T bread crumbs.

 Divide the mixture on top of four 1/2" thick slices of beefsteak tomatoes.

 Cover the top with 3 slices of American cheese.

 Real cheese works best (not cheese product)

Broil for 2-3 minutes until cheese is bubbly

 and slightly browned.

Grilled Tomatoes

1 beefsteak tomato

1/2 C garlic creamed spinach

2 T melted butter

2 T seasoned breadcrumbs

3 thick slices American cheese

Slice the tomato into 1/2" slices.

Combine spinach, butter, and breadcrumbs.

Divide on top of the tomato.

Dice the cheese and add to top.

Broil 2-3  minutes

(watch carefully)

Links: Designs By Gollum

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