The post Best Way To Cook Green Beans appeared first on A Mouse In My Kitchen.
]]>Welcome to week 10 of the 100 mile summer! Only two weeks left after this one! Are you going to make it? 100 miles is a LONG distance! Good job if you’ve made it this far. If you’re a little behind, or starting late, keep going! You can do it!
Remember that when you talk about the 100 mile summer on social media, use the hash tag #100milesummer so we can all cheer each other along!
Each week Traci or I have been sharing weight loss tips or healthy recipes with you. I’m really excited to share this one with you today.
My husband does NOT like to eat vegetables. I have had to try lots of different things to find ways to cook them where he will actually eat them. This one was a HUGE hit. Bonus – it was really easy.
These green beans aren’t even fried in bacon grease (although my husband said he would like it better if they were…)
The Best Green Beans
2013-07-28 17:59:16
Delicious and easy way to prepare green beans.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- Green beans
- 2 tablespoons olive oil
- garlic salt
- Parmesan cheese with red peppers
Instructions
- Heat your oven to 350.
- Wash your green beans and cutting off the ends.
- Lay the green beans on top of a piece of tin foil on a baking sheet.
- Spread just a little bit of olive oil over the top of the green beans
- Sprinkle the green beans with garlic salt
- Wrap the tin foil around them
- Bake for 20 minutes
- Open tin foil (it will be hot!) and sprinkle Parmesan cheese over them.
- Enjoy!
Notes
- If you just have regular Parmesan cheese, use a red pepper seasoning in addition to the cheese. If you don't have that, omit it. It still tastes good. The peppers just add a little kick.
A Mouse In My Kitchen http://www.amouseinmykitchen.com/
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I am so stoked to share this with you! This recipe is the first recipe I remember I made and became my own. I have always been interested in cooking, and my Mother, and Grandmother are incredible cooks, and I always hoped some of that came through. They taught me in highschool and my Mom and I came up with this recipe, and it was the first one that only I could make perfectly, have you ever had one of those? One where you just HAD to make it, or they didn’t turn out quite right? Well, this is my first one of those 
I perfected it and served it and gobbled it down. These biscuits come together SO quickly, literally ten minutes or so, and another 15 minutes to cook. They are super simple and really the only thing you need to remember is to not over-mix, and to not over cook. I hope you love them as much as I do!
Cream Drop Biscuits
2013-07-16 13:13:20
Yields 15
A light and creamy biscuit, that takes no time at all!
Ingredients
- 2 1/2 Cups Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1 TBSP Sugar
- 2 Cups Chilled Heavy Cream
Instructions
- 1.Preheat your oven to 400 degrees.
- 2.Combine dry ingredients and mix well.
- 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
- 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
- 5. Bake until tops are pale and golden. {15-20 minutes}
Notes
- Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?
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Let me know if you have any questions!
Traci
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Here is what you need
- 1 cups of rice
- Olive Oil
- 3 cups of water
- 1 teaspoon of Caldo de Tomate
- 2 chopped tomatoes
- garlic salt
- cayenne pepper
Here is what you do
Heat up a little bit of oil and cook the rice on a medium high heat. Keep stirring it so it doesn’t burn. Let it fry until it browns.
Once the rice is browned well (5-10ish minutes), add the water. Be careful when you add the water, since the oil is hot. Just add a little at a time. Turn the stove down to a simmer.
Add the tomatoes and seasoning. I just sprinkled each over the pan one time, but if you like stronger flavor, use more.
Put a lid on the pan and let the rice simmer about 20 minutes. Check it every so often to make sure there is enough water in it, but not too often. The lid needs to be on so the rice can steam.
You can also make this with a little tomato sauce if you don’t have fresh tomatoes. I didn’t have any tomato sauce, so I improvised.
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My mother in law always gets compliments on her delicious potato salad. People say that they hate potato salad, but that they love her recipe. I figured that I better post that one up here, since I am focusing on family recipes.
She made it for my kid’s birthday party. It was a huge hit. Great for parties, potlucks, or at home dinners. It’s pretty easy to make, and doesn’t take many ingredients.
Here is what you need
- russet potatoes
- eggs
- mayonnaise
- pickles (optional)
- olives (optional)
- mustard
- lemon pepper
- garlic salt
- oregano
Here is what you do
- Peel and dice potatoes. I used about 5 medium sized russet potatoes and it made enough salad for six people. Put them in a pot with water to boil
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| This is how small I cut them. I should have cut them smaller. |
- Hard boil eggs. I used six.
- Once the eggs are boiled, peel them and cut them and put them in a bowl.
- When the potatoes have boiled for about 15-20 minutes, get them out of the water and into the bowl with the hard boiled eggs
- put three big tablespoons full of mayonnaise in the bowl. Sorry this isn’t exact, you kind of just have to put it in until it looks good. I did four spoonfuls and it was too much.
- Squirt on a little bit of mustard. I don’t like to put on a lot of mustard, but some people like a lot of it.
- sprinkle the salad with lemon pepper, garlic salt, and oregano. Don’t go overboard, especially with the lemon pepper. But don’t skip any of these, either. They are all important.
- Mix everything up. I had to use a pastry cutter to cut the potatoes a little smaller.
Put the salad in the fridge to cool down. I don’t like it at all when it’s warm, so I like to leave it in the fridge for a few hours at the least.
Enjoy your salad!
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Bountiful Baskets is SUPER popular where I live. It’s an awesome co-op where you pay $15 and get a whole bunch of fruit & veggies. It is all non profit, but the participants are expected to help out once in awhile with the basket delivery. It’s great. Each week you get 5 different kinds of fruits and 5 different kinds of veggies, with various quantities of each type of fruit/veggies. You never know what you’re going to get. It’s really fun (I think). One thing that I get all the time though is summer squash. I never knew how to cook it, and it usually went to waste. Not anymore. Since I discovered this recipe, the summer squash is usually the first thing I eat out of my basket. Serious, it’s that good.
Here is what you need:
A summer squash
Half of an onion
brown sugar
oil (I use coconut oil or olive oil)
So here is what you do:
Cut up your squash. The smaller the pieces, the quicker it will cook. I usually slice it into round pieces and then quarter each piece.
Cut up the onion into rings.
Heat up some oil on the stove using a medium heat. I use about 3 tablespoons of coconut oil. Just enough oil to cover the pan with about a quarter inch of oil.
Place the squash and the onions in the oil. Put a lid on it for about five minutes.
After five minutes, stir the squash. Put the lid back on for another five minutes.
Sprinkle three tablespoons of brown sugar over your squash/onion mixture. Cook for another 10 minutes, stirring half way through.
That’s it! Enjoy your squash!
Delicious Summer Squash
2013-05-22 23:17:53
Serves 2
A yummy way to cook squash so that your whole family will love it.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
- 2 Tablespoons oil (coconut, olive, or canola)
- 1 Onion
- 1 Squash
- 2 Teaspoons Brown Sugar
Instructions
- Cut your onion and squash into small pieces
- Heat the oil in a frying pan on medium heat
- Put your squash and onions in the pan and cook, covered for five minutes.
- After five minutes, stir and put the lid back on for another five minutes.
- Add the brown sugar
- Cook with the lid on for another 10 minutes, stirring occasionally.
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