Bacon Parmesan Green Beans

We are a green bean loving family, and this is our new favorite way to make them.

Bacon Parmesan Green Beans

I made these green beans as a possible option for the upcoming holidays, and my family gobbled them up. I can’t remember the last time we didn’t have leftovers of our veggie dish!

There’s a lot to love here – bacon, cheese, garlic, and the onions pretty much caramelize as you cook them. Fancy enough for company, but easy enough for a weeknight, these green beans are a real winner.

Bacon Parmesan Green Beans 2

Bacon Parmesan Green Beans
(adapted from Six Sisters Stuff)
Serves 6

1 lb. fresh green beans
1 Tbsp. olive oil
1/3 cup chopped red onion
2 cloves garlic, minced
6 bacon strips, diced
1/2 tsp. onion salt
1/2 tsp. garlic salt
Pepper, to taste
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add green beans and boil for 3-4 minutes, then drain.

Meanwhile, heat the oil in a large skillet. Add onion, garlic, and bacon to the pan and cook for 5 minutes.

Add in onion salt, garlic salt, pepper, and green beans. Cook until green beans are softened and everything is cooked. Stir in the Parmesan and serve.

Fresh Corn Salsa (11)

Advertisements

Brown Sugar Butternut Squash

Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?

Brown Sugar Butternut Squash 1

Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.

Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.

Brown Sugar Butternut Squash 2

Brown Sugar Butternut Squash
(from Chew Out Loud
Serves 6

1 large butternut squash, peeled/seeded and cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper

Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside.

In a bowl, toss the squash with the oil until evenly coated. Add remaining ingredients and toss to coat. Spread out on the baking sheet evenly.

Roast for 40 minutes until the squash is fork-tender and the edges are browned.

Fresh Corn Salsa (10)

Balsamic Grilled Vegetables

In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.

Hurray, summer!

I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts.  Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.

This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!

It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.

BalsamicGrilledVeggies

Balsamic Grilled Vegetables
(adapted from Stop & Shop)
Serves 6-8 as a side

1 eggplant
2 zucchini
1 red pepper
1/2 red onion
1 pint cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh basil, julienned
2 Tbsp. balsamic glaze

Preheat the grill to medium-high.

Chop the vegetables into bite-sized pieces. Toss with olive oil and season with slat and pepper.

Add to a grill basket. Grill for 20-25 minutes, stirring every few minutes.

When done, transfer to a serving bowl. Top with fresh basil and drizzle with balsamic glaze.

Fresh Corn Salsa (4)

Slow Cooker Vegetable Stew

This vegetable stew is what we made for Family Dinner Book Club last month, and it’s such a great option for Lenten Fridays. It’s a dump and go slow cooker meal – perfect for the end of the week.

I honestly wasn’t sure how this would be received by the kids since it really is just a big bowl of vegetables – but I was pleasantly surprised that they were happy with it. You could easily switch up the veggies to fit your family’s tastes – or add chicken or pasta.

Vegetable Stew

Slow Cooker Vegetable Stew
(adapted from Chef Sarah Elizabeth)
Serves 6-8

3 red potatoes, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 small yellow onion, diced
1 cup cut green beans
1 tsp. oregano
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
8 cups low sodium vegetable broth
2 cups water
1 lemon, for the juice

 

Add everything, except lemon, to the slow cooker and cook on low for 4-6 hours, until potatoes are easily cut with a fork. Stir in juice of the lemon and serve.

Vegetable Stew

Chinese Restaurant Green Beans

Are you sick of green beans yet? I’m not. Green beans are my favorite and I’m regretting not getting my act together and doing a fall planting. I’m savoring the last of our summer crop.

I cooked these up as a side dish to go with some pork potstickers. It was a great combo and two of my favorite Chinese food dishes. It mmade me feel like we had gotten takeout – such a nice fake out!

ChineseGreenBeans

Chinese Restaurant Green Beans
(from Sweet Makes Three)
Serves 2 – 3

1Tbsp.  reduced-sodium soy sauce
1Tbsp. honey
1Tbsp. water
1Tbsp. unsalted butter
2Tbsp. olive oil
12 oz. fresh green beans, trimmed
½ tsp. salt, to taste
1Tbsp. minced garlic

In a small bowl, whisk together the soy sauce, honey and water. Set aside.

In a pan, heat the olive oil and butter over medium-high heat. When the butter is melted, add the green beans and salt and toss to coat. Cook 7-8 minutes, until beans are slightly browned and shrunken. Stir in garlic and cook for an additional 30 seconds.

Add in the soy sauce mixture and toss to coat. Cook for about 30 seconds, until the sauce becomes glaze-like. Transfer to a serving dish and serve immediately.

Green Beans in Peanut Sauce

This was sort of a thrown-together dish – something to go with the Thai-spiced chicken skewers and something that would use up some more green beans. It ended up being one of my favorite things of the week.

I’m always a fan of quick sides and this fits the bill. It was the perfect accompaniment to our dinner and a dish I know I’ll be making again soon!

GreenBeansInPeanutSauce

Green Beans in Peanut Sauce
(adapted from The Taste Place)
Serves 2

1 tsp. olive oil
1/2 lb. green beans
1 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. creamy peanut butter
1/2 tsp. onion powder
1/4 tsp. ginger

Over medium heat, heat the oil until shimmering. Add the beans and cook for about 3 minutes, until crisp-tender.

In a small bowl, whisk together remaining ingredients. Pour over green beans, toss and cook until heated through.

Baked Green Bean Fries

Green beans are the new tomatoes. And by that I mean we have about a metric ton in the garden. Our go-to is to saute them with garlic, salt and pepper but with so many I’ve been trying to prepare them other ways so we don’t have green bean burnout.

When I told Mark I was making these, he was like, I don’t know about those. They were, thankfully, well received. I like that they were baked, not actually fried, and that it was a great way to sneak in some veggies where we would have normally done potato fries.

GreenBeanFries

Baked Green Bean Fries
(slightly adapted from Smarty had a Party!)
Serves 2

2 cups panko breadcrumbs
1 tsp. backyard brick oven seasoning
1/2 lb. green beans
1/2 cup flour
2 eggs, beaten
Sriracha mayo, for dipping

Preheat the oven to 375F degrees. Wash and trim the green beans.

In one bowl, whisk together the panko and seasoning. In another bowl, whisk together the flour and eggs.

Dip the green beans into the egg mixture, roll in the panko and place on a lined baking sheet. Bake for 15 minutes or until golden brown.

Serve with sriracha mayo for dipping.

Cheesy Zucchini Bake

We have zucchini in the garden this year. I feel like shouting it from the rooftops because our zucchini never seems to work out. Having an abundance now is a huge novelty and I’m happily working through some of the recipes I’d saved from previous years.

This side is pretty simple, but it’s a great one to have in your repertoire – easy, fast and delicious.

CheesyZucchiniBake

Cheesy Zucchini Bake
(slightly adapted from Kalyn’s Kitchen)
Serves 2-3 as a side

1 large zucchini, cut into half moon slices
1 Tbsp. chopped fresh basil
1 green onion, thinly sliced
1/4 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/3 cup shredded mixture of provolone and mozzarella, divided
2 Tbsp. grated parmesan
Salt and pepper, to taste

Preheat the oven to 350F degrees. Spray a small baking dish with non-stick spray.

Toss the cut zucchini with the basil, green onion, herbs, parmesan and half of the shredded cheese until evenly distributed. Season with salt and pepper and transfer to baking dish. Bake for 2-25 minutes.

Sprinkle remaining shredded cheese over the top and bake for 10-15 minutes more, until the cheese is nicely melted.

Grilled Sriracha Broccoli

We’ve been making good use of the grill this summer – remaking lots of our favorite recipes from years past and trying lots of new things too. This falls into the “new” category.

Side dishes, in general, tend to get easily forgotten around here. After prepping a main dish, I usually just go for sides that are quick and easy – salads, fresh-cut veggies, dinner rolls, etc. This broccoli was just as easy, but definitely not forgettable. I’m sure this will be a staple for grilled dinners going forward!

GrilledSrirachaBroccoli

Grilled Sriracha Broccoli
(from A Taste of Home Cooking)
Serves 3-4

1 large head of broccoli, cut into three sections
4 Tbsp. olive oil
2 Tbsp. hoisin sauce
1 Tbsp. Sriracha sauce
2 garlic cloves, minced
1 tsp. sesame oil

Place the broccoli in a bowl or baking dish. In a small bowl, whisk together all other ingredients to make the glaze. Pour the glaze over the broccoli and spread around with a pastry brush.

On a hot grill, place the glazed broccoli flat-side down and grill for 4 minutes. Flip and grill for an additional 2-3 minutes, until slightly tender. Serve immediately.

Eggplant Parm Burgers

Today’s the last Friday of Lent and the Lenten dinner blog series was admittedly sort of a bust this year. We ended up revisiting a lot of old favorites – and getting a fair amount of pizza. Still, I couldn’t let Lent end without sharing these.

As soon as I saw these on Josie’s blog, I knew I had to make them ASAP – a mashup of burgers and eggplant parm? I’m so in. These were just as good as I was hoping they’d be. They also froze well – I stuck too in the freezer for a busy night and they came out just as good as the first time.

I think these officially displaced the black bean burgers for my favorite meatless burger.

EggplantParmBurgers

Eggplant Parm Burgers
(from Pink Parsley)
Makes 4 Burgers

1 large eggplant (about 1 1/2 – 2 lbs.)
3 Tbsp. olive oil, divided
Salt and pepper
1 cup panko breadcrumbs
1/4 cup parmesan cheese
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh basil, plus more for serving
2 cloves of garlic, minced
Pinch of red pepper flakes
1 egg, lightly beaten
1/4 cup marinara sauce
Sliced mozzarella cheese
Hamburger buns
1 Tbsp. butter, softened
Garlic powder

Preheat your broiler. Lightly spray a foil-lined baking sheet. Peel the eggplant and slice into coins about 1/2 inch thick. Arrange on the sprayed baking sheet in a single layer. Using 1 Tbsp. of the olive oil, brush both sides of the eggplant rounds. Season with salt and pepper. Broil for about 7-10 minutes, until golden brown. Watch them closely to make sure you don’t burn them! Remove from oven and cool until able to handle.

Roughly chop the eggplant and place in a food processor. Add the panko, parmesan, parsley, basil, garlic, red pepper flakes and egg to the food processor too. Pulse until evenly mixed. Form into four patties and then refrigerate for at least 30 minutes.

Preheat the oven to 350F degrees and heat a nonstick, oven-safe skillet with the remaining oil over medium heat. Transfer the eggplant patties to the skillet and cook until browned, about 2 minutes per side. Top each burger with 1 Tbsp. of the marinara sauce and a slice of cheese and move the skillet to the oven. Bake about five minutes, until cheese is  melted and sauce is heated through.

While the patties bake, spread the butter on the cut side of the buns and sprinkle generously with garlic powder. Arrange, cut-side up on a baking sheet. Place in the oven when you take out the eggplant patties and toast lightly. Serve eggplant patties on garlic bread buns.