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Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

by Pam on July 25, 2013

I found this recipe on Our Best Bites[1] that looked perfect to pair with the Hawaiian Chicken Thighs[2] and Garlic Rice[3] I was serving for dinner. These green beans took only minutes to make and tasted fantastic.  My kids gobbled up their portions and my husband and I each had seconds. Simple side dishes are the best! I will be making these green beans again and again.

Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste.  Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



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Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

1 tbsp soy sauce
2 tsp sugar
2 slices of lean bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste

Directions:

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Our Best Bites

 

References

  1. ^ Our Best Bites (www.ourbestbites.com)
  2. ^ Hawaiian Chicken Thighs (www.gordon-ramsay-recipe.com)
  3. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mini chocolate Swiss rolls

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

by Pam on May 9, 2013

I wanted to make a quick and simple dinner using ingredients that I had on hand. I looked through the fridge and found chicken breasts, broccoli, onion, Parmesan cheese, and fresh basil. I grabbed some grape tomatoes and garlic along with some whole grain fusilli and chicken broth. It was healthy, flavorful, and delicious. My kids thought it was a bit spicy because of the crushed red pepper flakes but ate it anyway. My husband and I both thought it was tasty.

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly  for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.



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Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil




Yield: 4

Total Time: 25 min.



Ingredients:

1 tbsp olive oil, (divided)
2 boneless skinless chicken breasts, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
7 oz whole grain rotini pasta, cooked per instructions
1/2 sweet yellow onion, chopped
Dash of crushed red pepper flakes (more if desired)
4-5 small cloves of garlic, minced
1 cup of grape tomatoes
1 1/2 cups of chicken broth
1 1/2 cups of broccoli florets
1/4 cup of Parmesan cheese, finely grated (more if desired)
2 tbsp fresh basil, chopped

Directions:

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)