Posts Tagged ‘green beans’

Roasted Green Bean Salad with Cranberries and Toasted Pecans

Looking to break out of the norm or just arn’t a fan of traditional green bean casserole? Try this on for size! Roasted green beans with toasted pecans, dried cranberries, and balsamic!

Roasted Green Bean Salad with Cranberries and Toasted Pecans 2
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Orange Glazed Green Beans and Butternut Squash

Citrus is a great compliment to ham but instead of glazing your ham, glaze your green beans and butternut squash in this festive side dish.

Orange Glazed Green Beans and Butternut Squash 1

Lesson learned: get a flu shot every year. This year was the first in 8 that I did not get a flu shot, mainly because I couldn’t get it for free anymore (oh how I miss the perks of being a student), and sure enough the flu found me on Christmas Eve of all days. I’ve been slowly recovering since with my biggest achievement coming in the form of a shower. Hooray cleanliness!

Before I realized what my sniffles were leading up to, I did help cook dinner on Christmas Eve for my parents (thankfully they had already passed the illness, likely to me). The menu consisted of smoked country ham from Benton’s, my dad’s homemade applesauce, cheddar biscuits, rosemary mac and cheese, and orange glazed green beans and butternut squash. I often pair ham with a citrus glaze but since we went with a smoked ham this year the citrus element went into the side dish instead. And it was the favorite part of the meal.

Orange Glazed Green Beans and Butternut Squash 2

One year ago: Almond-Pear Panino

Three years ago: Creamy Grape Dessert
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Crispy Parmesan Green Beans

Have you been to Berlin, Germany? If so, you need to tell me where to go when playing hookey we have breaks from the conference my lab will be attending there this June! And since the flight to Europe will be paid for, we are also planning to stay longer for a little extra traveling. Right now we are thinking Prague since it’s only about 400 miles away. I’d love to go to the Greek islands as well, but might need to save that for my post-PhD vacation treat to myself (with what money I have no idea). I’ve already been to London, Paris and all over Italy – not that I wouldn’t love to go to any of those places again but I’d like to explore new ones first.

Somehow I must now transition from talking about traveling around Europe to green beans…

…I am sorry green beans, you were mighty tasty but you are severely overshadowed in my brain at the present moment.

This recipe originally used asparagus, but thought it would work great on green beans as well. I was totally right, but was there really any doubt? All vegetables should be served coated in cheesy crispiness. These were great alongside the pasta with vodka sauce I shared earlier this week (don’t forget to enter the Chobani giveaway featured in that post).

One year ago: Feta & Broccoli Pizza


Serves 2


About 30 fresh green beans, ends trimmed

1 egg white

2 Tbsp all-purpose flour

1/2 cup Panko breadcrumbs

2 Tbsp Parmesan cheese

Salt and pepper


  1. Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
  2. On two separate plates, add the eggs white (lightly beaten) and the Panko, flour, and cheese. Season the Panko mixture with salt and pepper if desired. Coat each green bean in egg, then lay in the Panko mixture and thoroughly cover. If the Panko won’t stick, dip back in the egg whites and roll in Panko once again. Lay each bean on the wire rack.
  3. Bake at 425 for 15 minutes, or until golden brown and crispy.

Source: Adapted slightly from How Sweet It Is.

Roasted Potato Salad

I’m not particularly over-exhausted but am totally dead in the brain today. As usual Extraordinary Comics gets me. I’ve been flipping back and forth between this window and others to see if I have become inspired to write yet. Instead of writing I have bookmarked several items I want to purchase. (Pretty sure that’s not progress.) Talking about my lack of something to say is apparently the extent of my imagination today. I introduce to you, Lame Erin.

Thankfully this potato salad by Jessica from How Sweet It Is is far from lame. I think it alone can save this post, hooray! And it went really well with root beer pulled pork. Make it.


1 medium sweet potato, peeled and chopped

6 small red skin potatoes, quartered

1/2 pound of fresh green beans

1 head of garlic

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

2 Tbsp extra virgin olive oil

1 Tbsp Parmesan cheese

1 tsp dried dill

1 tsp dried parsley


  1. Preheat the oven to 425 degrees.
  2. Chop sweet potato (I peeled mine) and yukon golds (I didn’t peel those) into uniform cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 1 tablespoon olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a non-stick baking sheet. Take the garlic head and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl that didn’t sick to the potatoes). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.
  3. While the potatoes are roasting, in a separate bowl combine 2 tablespoons extra virgin olive oil, Parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.
  4. Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat thoroughly and serve.

Source: Adapted slightly and downsized from How Sweet It Is.


Velveeta Chicken & Veggie Mac

It’s snowing again in Memphis, TN. Which means people are hysterical driving on the roads – always a frustrating experience for me, since I grew up in upstate NY. As a result the grocery stores are also filled with people preparing for the apocalypse. Although I cannot avoid the roads (click for my reason), I can keep my distance from the food hoarders using my kitchen staples (and it saves money!).

This is one of my favorite quick weeknight dinners. And it varies every time I make it depending on the veggies and cheese that I have stocked. Sometimes I even add bacon, YUM! Definitely a great way to incorporate veggies if you have any picky eaters. It’s hard to hate any vegetable when it is covered in cheese!


1 pkg Velveeta Shells & Cheese Dinner

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded fontina cheese

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1-1/2 cups frozen mixed vegetables


  1. Cook shells according to package. Stir in Velveeta sauce, and two cheeses.
  2. Cook chicken in large skillet with olive oil on medium heat 5 min, or until done. Stir in frozen veggies and cook until heated through, 5 min. Remove from heat.
  3. Mix chicken and veggies into the shells and cheese. Serve immediately.

Source: The Spiffy Cookie original

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