Skillet Green Beans

I have found a recipe for Green Beans that the entire family loves. In fact, they are asking me when I am going to make this recipe again.  The recipe is very simple and comes together quickly.  The ingredients are few -green beans, vinegar, bacon, onion powder, salt and pepper.  As you can see from the ingredients, the  beans get their flavor from the bacon grease, onion powder, and cider vinegar. They are delicious. 

Skillet Green Beans
From My Recipes adapted by From My Southwest Kitchen

Ingredients:

2 pounds  green  beans, trimmed
4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces
1 teaspoon onion powder
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper

Directions:

1. Cook green beans in boiling salted water to cover  4 to 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

3. Add the green beans to the skillet.  Sprinkle with the onion powder and stir.  Stir in  the vinegar.  Increase heat to medium - high and sauté the green beans for 5 minutes or until hot.  Add salt and pepper to taste.  Toss with reserved bacon and serve.

Serves 6

Chicken Fettuccine Alfredo

Pasta.  One of my favorite dinners to make.   It is delicious, easy, budget friendly,  versatile, and can easily feed a crowd.  This recipe has pasta coated in a creamy cheese sauce with tender bites of chicken.  A meal your family is sure to enjoy.


Chicken Fettuccine Alfredo
From Food Network

Ingredients
Kosher salt
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
2. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
3.Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

4. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Serves 4

Crescent Taco Ring

I  love quick dinners that come together with little effort.  I can take my family's favorite dinners and add a little twist with little effort or cost and create a whole new meal.   The recipe below is one of those meals.  It combines taco ingredients with crescent rolls to make a tasty meal.

 You begin by preparing the taco filling.  Next, you arrange the crescent rolls on a baking sheet lined with parchment paper in a circular manner.  Place the taco filling  on the crescent rolls and  fold  over the filling.  Top with additional cheese and bake until golden brown.  Let cool for a few minutes and serve.


Crescent Taco Ring
From Pillsbury

Ingredients

1 lb ground beef
1 package (1 oz) taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each)  refrigerated crescent dinner rolls
Cheddar  cheese for sprinkling over wreath
Shredded lettuce, avocados, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Directions

1.  Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2.  Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3.  Spoon beef mixture on the half of each triangle closest to center of ring.
4.  Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it.  Repeat around ring until entire filling is enclosed (some filling might show a little).  Sprinkle with additional cheddar cheese.
5.  Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Serves 6

Lara's Tender Gingersnaps

I am going to post one more cookie recipe.  I made these delicious ginger cookies over the holidays but did not have time to post the recipe.   Like many of you, time flew by and I have been trying to catch up ever since.

I ran across this recipe on the Taste of Home website.  I love ginger cookies.  These cookies have a nice soft center.  The recipe is easy and simple to follow - just be sure you give yourself enough time in your baking for the refrigeration of the cookie dough.  The dough needs to be refrigerated for at least 2 hours.  Once the dough is removed from the fridge, scoop the dough, roll into balls and roll in sugar.  Place on a cookie sheet and bake.

When the cookies are done remove from the oven and let them cool.  The result is a delicious soft cookie with a slightly crisp edge.

These cookies are great anytime.

Lara's Tender Gingersnaps
From Taste of Home

Ingredients:

1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Directions

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Makes about 3 dozen cookies