Posts Tagged ‘green beans’

GARLIC & LEMON PEPPER CHICKEN WITH RED POTATOES & GREEN BEANS

INGREDIENTS
6 tablespoons olive oil
2 tablespoons of Lemon Pepper granuals sprinkled generously
1 small lemon sliced very thinly
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, garlic, salt, and lemon pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through!

Crispy Green Bean Fries

 

Ingredients
1 pound fresh green beans, washed and trimmed
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
½ teaspoon paprika

Directions

Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.

Substitute with Asparagus if you don’t like green beans!

Roasted Sesame Seed Green Bean Salad

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1/2 lb of green beans

1/2 lb of yellow wax beans

2 tablespoons of roasted sesame seeds

1 small sweet onion or red onion sliced

1 teaspoon of minced garlic

4 chopped green onions

Extra Virgin Olive Oil (use just enough to coat the beans)

Salt and Pepper to taste

1 small tomato diced

Directions

Steam beans and onions in a damp  paper towel in the microwave 3 to 4 minutes. Allow to cool. Add the rest of the  ingredients and chill for at least 30 minutes before serving. We recommend adding the diced tomatoes just before serving. For presentation, it’s awesome!

Garnish with your favorite shredded cheese or serve as is! No salad dressing needed unless you prefer it.

 

 

 

Quick n Easy Green Bean Casserole

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

2 cups frozen cut green beans (thawed)

9 oz pack of  frozen pearl onions in butter sauce (thawed) (Birds Eye)

8 oz can of chopped mushrooms (drained)

2 cloves of garlic minced

1/4 cup heavy cream

1/2 stick of butter

3 tablespoons of all purpose flour

1 large onion chopped and caramelized

salt and pepper to taste

Directions:

Mix green beans and pear onions and set aside. Caramelize the onion and set aside. Mix butter and flour to make a roux then slowly mix in the milk to get a creamy texture. Add more if needed. Combine with green beans and pearl onions and bake for 20 minutes in a preheated oven at 325 degrees. Top with caramelized onions and serve hot!  If you allow it to sit to long before serving it will get thicker with time.

Alternate Topping:

Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

Tip: We live to fill individual Ramekins so everyone gets their own personal Green Bean Casserole! Or, just keep it family style it’s up to you but his is a tasty quick and easy dinner! Serves 4 to 6

Garlic & Lemon Chicken with Green Beans & Red Potatoes

A must try recipe we found at https://www.facebook.com/foodgasmsrecipes

A must try recipe we found at https://www.facebook.com/foodgasmsrecipes

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm. — with Brooklyn Castillo and Evelyn Nolan.

Stir Fried Green Beans with Ginger, Sweet Peppers and Onions

StirFryGreenBeansandSweetPeppersSm

Photo By Carolyn Davidson Hicks

Ingredients
2 cups of freshly cut green beans, cut in about 1 to 1 1/2 inch pieces
1/2 cup of hash brown cut potatoes
1 cup of mixed and sliced sweet peppers, red, yellow and orange
1 small onion finely chopped
1 teaspoon of ginger paste
1/2 teaspoon of garlic paste
Splash of Soy Sauce
1 teaspoon of sugar
Olive Oil
salt and pepper

Directions:
In a wok, put a little olive oil and allow to heat up. Saute the onions, peppers, hash brown potatoes until the onions start to turn a little opaque. Add all the spices and stir. Add green beans and cook the rest of the way to get the beans tender. Remove mixture and set aside.  Mix Soy and Sugar together and allow to cook until for a few minutes to deglaze the pan. Add green bean mixture back in and stir a couple of times to mix all the flavors together. Remove and serve!

 

 

 

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