Tag: cooking

Garlicky Green Beans

by Pam on October 29, 2012

My thoughts are with everyone dealing with Hurricane Sandy – stay safe!

This is the standard way I make green beans in my home and I can’t believe I have never posted the recipe. I love that it’s super quick and simple to make but tastes fantastic. I love the crisp-tender beans smothered in garlicky goodness. They pair great with most meals from steak & chops to Asian. You can’t beat a healthy side dish ready in under 10 minutes!

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.

Print^[1]

Garlicky Green Beans

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/4 lb green beans, trimmed
1 tsp olive oil
1 tsp butter
1-2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 1 1/2- 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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German Roasted Potato Salad

by Pam on October 7, 2012

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad. I found this recipe on Use Real Butter^[1] that looked simple yet tasty. I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base. It was a snap to make and it was light and delicious. It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Print^[2]

German Roasted Potato Salad

Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

References

^{^} Use Real Butter (userealbutter.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Garlicky Green Beans

Garlicky Green Beans

Ingredients:

Directions:

References

Incoming search terms:

Goodtoknow TV

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Sandwich

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Spider’s web whoopie pies

Incoming search terms:

German Roasted Potato Salad

German Roasted Potato Salad

Ingredients:

Directions:

References

Incoming search terms: