Bacon-Almond Green Beans

Here's another fantastic recipe from Taste of Home. I was looking for some way to dress up my veggies for dinner, so I hopped online and started browsing. One look at the ingredient list for this dish and I knew it would be yummy! It was a big hit - in fact, Chris told me that from now on this is how he wants his green beans to be prepared. We'll see about that...

Ingredients:

1-1/2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
3 tablespoons butter
3 tablespoons brown sugar
2-1/4 teaspoons soy sauce
2-1/4 teaspoons Worcestershire sauce
4 to 5 tablespoons real bacon bits
4 to 5 tablespoons sliced almonds, toasted (I substituted walnuts)

Directions:

Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender

Meanwhile, melt butter in a large skillet over medium heat. Stir in the brown sugar, soy sauce and Worcestershire sauce. Cook for 1 minute or until sugar is dissolved

Drain beans; add to the skillet. Cook and stir for 2 minutes or until heated through. Sprinkle with bacon and almonds; toss to coat. Serve with a slotted spoon.

Yield: 6 servings

*I was positive that I had sliced almonds in the cupboard, but when I pulled out the ingredients for this dish there weren't any to be found! Luckily, I had some walnuts so I used those instead. Awesome! I think either way would be delicious.

Veggie Noodle Side Dish

Ramen noodles. Does the mere mention of it make you shudder? It reminds me of my early days in the kitchen, cooking lunch for my siblings. Back then though, it was just the noodles and broth. I think we've all had enough of that particular dish to last a lifetime.

I thought it was time to step it up a bit, which is why I was willing to try this recipe after finding it in Taste of Home. Have I mentioned that it's a favorite magazine of mine?

Anyway, I could tell my hubby was apprehensive and in the end I enjoyed it more than he did, but I think that was due to the fact that this dish includes zucchini and squash - two things he dislikes. Maybe if I used brussel sprouts instead... I know - I can't believe he likes them either. But to each his own!

Ingredients:

• 1 small sweet red pepper, julienned (I actually used frozen roasted peppers - yummy!)
• 3/4 cup cut fresh green beans
• 3/4 cup thinly sliced fresh carrots
• 1/4 cup chopped red onion (I'll be honest - I left that part out)
• 1 tablespoon canola oil
• 1 package (3 ounces) ramen noodles
• 1 yellow summer squash, sliced
• 1 medium zucchini, sliced
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon fajita seasoning mix

Directions:

In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 minutes. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).

Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and toss to coat.


Serves 4

Herb Pull-Apart Bread

I found this yummy recipe in a Betty Crocker holiday cookbook and finally got around to trying it.

It's quick to put together, but the rising takes some time. I turned my oven on to the lowest setting and once it was heated, turned it off and put the pan in. It helped the dough rise much quicker - but a word of warning: Watch the dough carefully! I put the pan in the oven and forgot all about it until I heard my husband call out, "Um...Amber? What's going on with this bread?" Believe it or not, I took the dough that was spilling over the sides, shoved it right back into the pan and baked it. Say what you will, but I wasn't about to waste all that dough!

I know - this blog should really be called, 'This Chic's Kitchen Adventures', but then I'd have to change my blog header and everything so...it's staying as it is. Despite my lack of bread baking knowledge, this actually turned out quite tasty. I invite you to give it a try :)

Ingredients:

3	tablespoons butter or margarine
1	teaspoon dried basil leaves
1	teaspoon parsley flakes
1/2	teaspoon dried thyme leaves
2	cloves garlic, finely chopped
24	balls frozen white dinner roll dough (from 3-lb package)

Directions:

Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.

Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.

Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.

Cashew Beef Stir-Fry

I've made this a couple of times since finding it in a Taste of Home magazine and my hubby loves it! You should see how excited he is when I tell him I'm serving it for dinner.

Ingredients:

• 2 tablespoons cornstarch
• 2 cups cold water
• 4 tablespoons soy sauce, divided
• 1 bunch broccoli, chopped
• 3 medium carrots, julienned
• 2 tablespoons canola oil, divided
• 1 pound beef top sirloin steak, cut into thin strips
• 3 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 medium green peppers, cut into strips
• 2 medium sweet red peppers, cut into strips
• 2 medium onions, halved and sliced
• 1 yellow summer squash, sliced
• 1-1/2 cups salted cashews
• Hot cooked rice
• 
  
• Directions:
• 
  
• In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
• 
  
• In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan.
• 
  
• Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
• 
  
• Yield: 7 servings.

As a side note, my camera has been anything but cooperative lately and it seems like every picture I take is terrible. Sadly, my cell phone takes only slightly less awful pictures, so until I suck it up and buy a new camera, I'm going to use pics I find on the internet as much as possible. Why share a recipe if the picture makes it look awful, right?