1 Pound of Fresh Green Beans, ends trimmed
2 Tablespoons of Butter
1 - 2 teaspoons Balsamic Vinegar
2 sweet Walla Walls Onions
2 Tablespoons Brown Sugar
Bring enough salted water to a boil to cover the green beans in a saucepan. Add the green beans and cook for 10 minutes. Drain and rinse with cold water to stop them from cooking. You can chill them in the refrigerator for up to a day at this point and then finish the salad the next day.
Cut Onions in thin slices and cut each slice in half. Melt the butter in a large non-stick pan over medium-high heat. Add the onions and cook for 10-15 minutes until the onions are golden brown, stirring frequently. Reduce heat to medium and stir in the brown sugar. Add Vinegar and mix well. Add the green beans and cook until beans are heated through.
Supper Club: follow all the steps, but after cooking the onions and vinegar do not add beans. Allow onion mixture to cool, then place in microwavable or oven safe serving dish with the green beans. When you get to the host house you can microwave until heated through or place in a low temp oven for 10-15 minutes.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Orzo and Wild Rice Salad
4 ounces of Wild Rice (about 3/4 cup)
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste
Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.
Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.
Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like. Set aside to cool.
Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl.
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.
This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste
Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.
Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.
Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like. Set aside to cool.
Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl.
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.
This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.
Fried Rice
3 Cup cold cooked rice (leftover Jasmine rice is great for this)
5 Tbsp. sesame oil
1 Cup Chopped onion
1 Cup chopped carrots
2/3 Cup Chopped scallions
3 Tbsp. Sesame seeds (optional)
3 Eggs
5 Tbsp. Soy sauce (low sodium)
1 Cup bean sprouts
Cook rice according to package directions and allow time to cool completely in fridge . In a large wok heat sesame oil. Add onions, carrots and scallions. Sauté until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease wok and re-heat. Crack and beat eggs in a large bowl. Pour into hot wok. Scrambled eggs hard. To eggs add rice, vegetables, sesame seeds, bean sprouts, and soy sauce. Stir until heated through.
This recipe is really good and so simple. I love to save leftover chicken and add to this.
5 Tbsp. sesame oil
1 Cup Chopped onion
1 Cup chopped carrots
2/3 Cup Chopped scallions
3 Tbsp. Sesame seeds (optional)
3 Eggs
5 Tbsp. Soy sauce (low sodium)
1 Cup bean sprouts
Cook rice according to package directions and allow time to cool completely in fridge . In a large wok heat sesame oil. Add onions, carrots and scallions. Sauté until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease wok and re-heat. Crack and beat eggs in a large bowl. Pour into hot wok. Scrambled eggs hard. To eggs add rice, vegetables, sesame seeds, bean sprouts, and soy sauce. Stir until heated through.
This recipe is really good and so simple. I love to save leftover chicken and add to this.
Oven Roasted Red Potatoes
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
Asparagus with Sesame Citrus Sauce
bunch asparagus
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
Baked Cauliflower with Sliced Garlic, Lemon and Olive Oil
4 tablespoons olive oil
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
Baby Glazed Carrots
1 (1-pound) bag baby carrots
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
Baked Sweet Potatos with Apples and Pecan Butter
1/3 cup Butter
1/3 cup chopped pecans
2 tablespoons orange juice
1 tablespoon stone-ground mustard
1 tablespoon honey
1 teaspoon freshly grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 medium (1 1/2 pounds) orange sweet potatoes, peeled, sliced 1/2-inch
3 small tart cooking apples, sliced horizontally 1/2-inch, seeds removed
Heat oven to 375°F. Melt butter in 13x9-inch baking dish in oven (4 to 6 minutes). Stir in all remaining ingredients except sweet potatoes and apples. Place sweet potatoes in butter mixture; toss to coat.
Cover; bake for 25 minutes. Add apples; spoon butter mixture over apples. Cover; continue baking for 15 to 20 minutes or until sweet potatoes and apples are tender
1/3 cup chopped pecans
2 tablespoons orange juice
1 tablespoon stone-ground mustard
1 tablespoon honey
1 teaspoon freshly grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 medium (1 1/2 pounds) orange sweet potatoes, peeled, sliced 1/2-inch
3 small tart cooking apples, sliced horizontally 1/2-inch, seeds removed
Heat oven to 375°F. Melt butter in 13x9-inch baking dish in oven (4 to 6 minutes). Stir in all remaining ingredients except sweet potatoes and apples. Place sweet potatoes in butter mixture; toss to coat.
Cover; bake for 25 minutes. Add apples; spoon butter mixture over apples. Cover; continue baking for 15 to 20 minutes or until sweet potatoes and apples are tender
Au Gratin Potatoes
2 pounds potatoes, peeled and sliced thin
1 meduim onion, chopped
1/4 cup butter
1 teaspoon all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cheddar cheese, shredded
paprika
Pre-heat oven to 375 degrees. Layer potatoes in a lightly greased baking dish. In a medium saucepan, cook butter and onion until onion is tender. Stir in salt and pepper. Add flour, and reduce heat to low. Cook and stir constantly until mixture is bubbly. Remove from heat. Stir in milk, and 2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir for one minute. Pour cheese sauce over potatoes in pan. Bake uncovered for 1 hour or until potatoes are tender. Sprinkle with remaining cheese and paprika to taste. Allow to sit for a few minutes before serving.
** I like to add some smoked ham to this and make it the main course. I use Cure 81 ham and usually get a 1/4 portion. These potatoes are an Easter tradition at our house!**
1 meduim onion, chopped
1/4 cup butter
1 teaspoon all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cheddar cheese, shredded
paprika
Pre-heat oven to 375 degrees. Layer potatoes in a lightly greased baking dish. In a medium saucepan, cook butter and onion until onion is tender. Stir in salt and pepper. Add flour, and reduce heat to low. Cook and stir constantly until mixture is bubbly. Remove from heat. Stir in milk, and 2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir for one minute. Pour cheese sauce over potatoes in pan. Bake uncovered for 1 hour or until potatoes are tender. Sprinkle with remaining cheese and paprika to taste. Allow to sit for a few minutes before serving.
** I like to add some smoked ham to this and make it the main course. I use Cure 81 ham and usually get a 1/4 portion. These potatoes are an Easter tradition at our house!**
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