Which “side” are you on?
Side dishes will always make a meal more complete. A simple side can really compliment your entrée. Check out these as well –
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http://ift.tt/2kWFlhV
http://ift.tt/2kWwsVX
Easy Green Beans and Bacon
2 pounds fresh green beans
8 strips bacon, diced
3 tablespoons butter
freshly ground black pepper, to taste
salt, to taste
Wash the green beans in a colander under cold running water. Top and tail them (slice off the stem ends and tail ends) and then cut them into 1- to 1 1/2-inch lengths. Set aside.
Heat a large skillet or sauté pan over medium heat; add the diced bacon. Fry the bacon until crispy; remove to paper towels to drain. Leave 2 to 3 tablespoons (or more) of the bacon drippings in the skillet and save the remaining drippings for another recipe.* Set the skillet aside.
Bring a pot of salted water to a boil over high heat and then add the beans. Boil for about 8 to 12 minutes, or until desired doneness is reached.
Drain the green beans and then add them to the skillet along with the cooked bacon and the butter. Toss well and heat until the green beans are thoroughly coated and hot.
Sprinkle the green beans with freshly ground black pepper and salt, to taste.
*Bacon drippings can solidify and cause clogged drains, so don't pour them down the drain. If you are going to discard the drippings, pour them an empty can and let stand until the grease has solidified and then toss the can in the trash.
Tips and Variations
Use frozen green beans, steamed following the package directions.
Use trimmed fresh wax beans in place of the green beans, or a combination of the two.
Bake the bacon in the oven. Heat the oven to 375° F and line a rimmed baking sheet with foil. Arrange the strips of bacon in the pan and bake in the preheated oven for about 22 to 26 minutes, or until the bacon is crispy. Reserve some of the drippings for the green beans and drain the bacon on paper towels. Proceed with the recipe.
Before you add the cooked green beans to the skillet, saute (medium-low heat) a finely minced or pressed clove of garlic and/or a few tablespoons of finely minced shallots in the butter and bacon drippings for about 2 minutes, or until tender. Add the cooked and drained green beans and bacon; toss, heat, and season with salt and pepper.
Butter, bacon drippings, and crumbled freshly cooked bacon flavor these fresh green beans perfectly. The recipe is a popular one, and it is delicious! To cut back on the fat a bit, discard most of the bacon drippings before you add the butter and cooked green beans to the pan.
Tangy Green Beans With Bacon
This easy recipe uses canned or cooked green beans, along with bacon and seasonings. The tangy sweet-sour sauce is reminiscent of a German-style potato salad.
The sauce is a simple mixture of shallots or green onions with a little vinegar, sugar, and cornstarch for thickening. Crumbled bacon is the topping for these delicious green beans.
You can use frozen French-cut green beans in this recipe. Feel free to stir some of the bacon into the sauce before adding the green beans.
• 2 cans (about 16 ounces each) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained
•
• 5 strips bacon, preferably thick-cut
•
• 1/4 cup chopped green onion or shallots
•
• 1/2 cup cold water or cooled cooking liquid from the beans
•
• 1 tablespoon cider vinegar
•
• 1 tablespoon cornstarch
•
• 1 teaspoon sugar
•
• 1/4 teaspoon salt
•
• dash pepper
•
1. In a large skillet cook the bacon until crisp. Drain the bacon on paper towels, leaving 1 tablespoon of drippings in the skillet. Crumble bacon and set aside.
2. In the drippings in the skillet, over medium heat, cook the green onion or shallots until just tender.
3. In a bowl or measuring cup, combine the water and vinegar; stir in cornstarch. Add liquid to skillet with sugar, salt, and pepper. Cook, stirring, until the sauce is thickened and bubbling.
4. Add drained green beans to the thickened sauce mixture, stirring gently to coat thoroughly.
5. Heat through; transfer the green beans to serving dish and top with crumbled bacon.
• Serves 4 to 6.
•
• Variations
•
o Fresh Green Beans: Cut off the stem ends of 1 pound of green beans and rinse thoroughly. Leave the green beans whole or slice. Put them in a steaming basket and place in a saucepan over 1 inch of water. Cover the pan and bring the water to a boil. Cook for about 4 to 6 minutes, or until done as desired.
o Use 1/4 cup of finely chopped sweet onion or yellow onion instead of shallots or green onions.
o Sprinkle the green beans with some crumbled French-fried onion rings along with the crumbled bacon.
Creamed Potatoes With Green Beans
The combination of new potatoes with fresh or frozen green beans makes a delicious side dish. Even if it isn't the season for new potatoes, the dish is wonderful with baby potatoes or fingerling potatoes.
Small fresh whole green beans are excellent in this dish, but frozen or larger green beans are good as well.
• 1 1/2 pounds small new potatoes
•
• 12 to 16 ounces fresh green beans, washed, ends removed (cut, if large)
•
• 2 tablespoons butter
•
• 2 tablespoons all-purpose flour
•
• 1 1/2 cups light cream or milk
•
• 1 to 2 tablespoons fresh chopped parsley or chives, optional
•
• salt and freshly ground black pepper, to taste
•
• Scrub the potatoes and cut larger ones in half. Peel them if desired. Put the potatoes in a medium saucepan. Cover with water and 1 teaspoon of salt; bring to a boil. Cook for 8 minutes. Add the fresh green beans and continue cooking for 9 to 12 minutes longer, or until the potatoes and green beans are tender.
• If using frozen or the smaller fresh French green beans, add them about 12 minutes after the potatoes begin to boil and cook for about 6 to 8 minutes longer.
• How to Boil Potatoes
• Meanwhile, make the cream sauce.
• Melt the butter in a medium saucepan over medium heat. When the butter begins foaming, add the flour. Cook the roux, stirring, for 2 minutes. Gradually whisk the milk into the roux. Cook, stirring, until thickened. Add chopped chives or parsley, if desired.
• Taste the sauce and add salt and pepper, as needed.
• Drain the potatoes and green beans and transfer to a serving dish.
• Pour the sauce over the green beans and potatoes and stir gently to coat the vegetables.
• Serve hot.
•
• What are new potatoes? New potatoes are freshly dub potatoes. Most potatoes are "cured" for a few weeks or longer, but new potatoes are sold right after they come out of the ground. The skin of new potatoes is very thin and flaky. No peeling is necessary, just rub the loose skin off with your hands or a soft brush and cook.
Side dishes will always make a meal more complete. A simple side can really compliment your entrée. Check out these as well –
http://ift.tt/2kWthxf
http://ift.tt/2kWFlhV
http://ift.tt/2kWwsVX
Easy Green Beans and Bacon
2 pounds fresh green beans
8 strips bacon, diced
3 tablespoons butter
freshly ground black pepper, to taste
salt, to taste
Wash the green beans in a colander under cold running water. Top and tail them (slice off the stem ends and tail ends) and then cut them into 1- to 1 1/2-inch lengths. Set aside.
Heat a large skillet or sauté pan over medium heat; add the diced bacon. Fry the bacon until crispy; remove to paper towels to drain. Leave 2 to 3 tablespoons (or more) of the bacon drippings in the skillet and save the remaining drippings for another recipe.* Set the skillet aside.
Bring a pot of salted water to a boil over high heat and then add the beans. Boil for about 8 to 12 minutes, or until desired doneness is reached.
Drain the green beans and then add them to the skillet along with the cooked bacon and the butter. Toss well and heat until the green beans are thoroughly coated and hot.
Sprinkle the green beans with freshly ground black pepper and salt, to taste.
*Bacon drippings can solidify and cause clogged drains, so don't pour them down the drain. If you are going to discard the drippings, pour them an empty can and let stand until the grease has solidified and then toss the can in the trash.
Tips and Variations
Use frozen green beans, steamed following the package directions.
Use trimmed fresh wax beans in place of the green beans, or a combination of the two.
Bake the bacon in the oven. Heat the oven to 375° F and line a rimmed baking sheet with foil. Arrange the strips of bacon in the pan and bake in the preheated oven for about 22 to 26 minutes, or until the bacon is crispy. Reserve some of the drippings for the green beans and drain the bacon on paper towels. Proceed with the recipe.
Before you add the cooked green beans to the skillet, saute (medium-low heat) a finely minced or pressed clove of garlic and/or a few tablespoons of finely minced shallots in the butter and bacon drippings for about 2 minutes, or until tender. Add the cooked and drained green beans and bacon; toss, heat, and season with salt and pepper.
Butter, bacon drippings, and crumbled freshly cooked bacon flavor these fresh green beans perfectly. The recipe is a popular one, and it is delicious! To cut back on the fat a bit, discard most of the bacon drippings before you add the butter and cooked green beans to the pan.
Tangy Green Beans With Bacon
This easy recipe uses canned or cooked green beans, along with bacon and seasonings. The tangy sweet-sour sauce is reminiscent of a German-style potato salad.
The sauce is a simple mixture of shallots or green onions with a little vinegar, sugar, and cornstarch for thickening. Crumbled bacon is the topping for these delicious green beans.
You can use frozen French-cut green beans in this recipe. Feel free to stir some of the bacon into the sauce before adding the green beans.
• 2 cans (about 16 ounces each) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained
•
• 5 strips bacon, preferably thick-cut
•
• 1/4 cup chopped green onion or shallots
•
• 1/2 cup cold water or cooled cooking liquid from the beans
•
• 1 tablespoon cider vinegar
•
• 1 tablespoon cornstarch
•
• 1 teaspoon sugar
•
• 1/4 teaspoon salt
•
• dash pepper
•
1. In a large skillet cook the bacon until crisp. Drain the bacon on paper towels, leaving 1 tablespoon of drippings in the skillet. Crumble bacon and set aside.
2. In the drippings in the skillet, over medium heat, cook the green onion or shallots until just tender.
3. In a bowl or measuring cup, combine the water and vinegar; stir in cornstarch. Add liquid to skillet with sugar, salt, and pepper. Cook, stirring, until the sauce is thickened and bubbling.
4. Add drained green beans to the thickened sauce mixture, stirring gently to coat thoroughly.
5. Heat through; transfer the green beans to serving dish and top with crumbled bacon.
• Serves 4 to 6.
•
• Variations
•
o Fresh Green Beans: Cut off the stem ends of 1 pound of green beans and rinse thoroughly. Leave the green beans whole or slice. Put them in a steaming basket and place in a saucepan over 1 inch of water. Cover the pan and bring the water to a boil. Cook for about 4 to 6 minutes, or until done as desired.
o Use 1/4 cup of finely chopped sweet onion or yellow onion instead of shallots or green onions.
o Sprinkle the green beans with some crumbled French-fried onion rings along with the crumbled bacon.
Creamed Potatoes With Green Beans
The combination of new potatoes with fresh or frozen green beans makes a delicious side dish. Even if it isn't the season for new potatoes, the dish is wonderful with baby potatoes or fingerling potatoes.
Small fresh whole green beans are excellent in this dish, but frozen or larger green beans are good as well.
• 1 1/2 pounds small new potatoes
•
• 12 to 16 ounces fresh green beans, washed, ends removed (cut, if large)
•
• 2 tablespoons butter
•
• 2 tablespoons all-purpose flour
•
• 1 1/2 cups light cream or milk
•
• 1 to 2 tablespoons fresh chopped parsley or chives, optional
•
• salt and freshly ground black pepper, to taste
•
• Scrub the potatoes and cut larger ones in half. Peel them if desired. Put the potatoes in a medium saucepan. Cover with water and 1 teaspoon of salt; bring to a boil. Cook for 8 minutes. Add the fresh green beans and continue cooking for 9 to 12 minutes longer, or until the potatoes and green beans are tender.
• If using frozen or the smaller fresh French green beans, add them about 12 minutes after the potatoes begin to boil and cook for about 6 to 8 minutes longer.
• How to Boil Potatoes
• Meanwhile, make the cream sauce.
• Melt the butter in a medium saucepan over medium heat. When the butter begins foaming, add the flour. Cook the roux, stirring, for 2 minutes. Gradually whisk the milk into the roux. Cook, stirring, until thickened. Add chopped chives or parsley, if desired.
• Taste the sauce and add salt and pepper, as needed.
• Drain the potatoes and green beans and transfer to a serving dish.
• Pour the sauce over the green beans and potatoes and stir gently to coat the vegetables.
• Serve hot.
•
• What are new potatoes? New potatoes are freshly dub potatoes. Most potatoes are "cured" for a few weeks or longer, but new potatoes are sold right after they come out of the ground. The skin of new potatoes is very thin and flaky. No peeling is necessary, just rub the loose skin off with your hands or a soft brush and cook.
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