Tuesday, September 24, 2013

Baby Potatoes & Green Beans with Lemon Thyme Sauce

Well, here we go again - 2 weeks have gone by since I lasted posted a recipe.  Things have been very busy, and stressful, around my home.  The kids have had volleyball and football practices, as well as games, almost every day of the week.  Plus, we are dealing with a family health crisis:  Chris' uncle has been battling liver cancer for a year now, and recently has had spots pop up on his spine and in his brain.  A week and a half ago, he was hospitalized with pneumonia that quickly turned into Acute Respiratory Distress Syndrome (ARDS).  Last Monday and Tuesday were scary days for our whole family when it seemed he wasn't going to pull through.  Thanks to the prayers and positive thoughts of a huge circle of family and friends, he is slowly improving.  He's not out of the woods, but things are definitely looking up. 

So, with all of this going on and the fact that I am trying to finish my book, I don't know if I can commit to posting recipes twice a week.  I am going to do my best to get a recipe up once a week, but I don't want to have a set day.  It will be very spontaneous so just keep checking back.

As for tonight's recipe, I was going for something colorful.  Yes, I wanted it to taste good, but I really wanted something that was going to look pretty on the plate.  That's a great reason, isn't it?  Yeah, I thought so, too.

Here's your Cast of Characters.

(2) 28 Oz. bags of baby potatoes, any variety (I love Honey Gold with Purple Passion)
10 - 12 Sprigs of fresh thyme, divided
2 Cups chicken broth, divided
(1) 12 Oz. bag fresh green beans
Zest and juice of 1 large lemon
2 Tsps. minced garlic
6 Tbsps. unsalted butter
1 Tbsp. Lawry's seasoning salt
1/2 Tsp. black pepper

In a large skillet or Dutch oven, add 1 1/2 cups water, 1/2 cup chicken broth, 1 sprig thyme and both bags of potatoes.  Bring to a boil, cover and cook for 10 minutes on medium high. 

Uncover, stir potatoes around and add green beans to the top.

Cover and continue cooking for another 10 minutes, or until potatoes are fork tender.  With a slotted spoon, remove potatoes and green beans to a large serving bowl. 

Cover to keep warm.  Meanwhile, add remaining ingredients to the skillet, pulling thyme leaves off the sprigs.  Turn to high heat, boiling for 5 - 10 minutes, until the sauce has reduced by half and thickened slightly.

Pour over potatoes and green beans, stirring gently.

Serve immediately while piping hot.


Tuesday, September 10, 2013

Sweet and Hot Pineapple Jalapeno Slaw

Well, the last 4 weeks have been crazy.  What with oral surgery, school starting, volleyball and football practice for the kids and my computer crashing, sharing recipes has been spotty, at best.  Now, the games have started so there is even more running, which leads me to my next sentence.  Sometimes it's easier when you don't have to reinvent the wheel.

What do I mean by that?  By now, you guys know that I prefer to make most things from scratch.  It's how I grew up and how I learned to cook, so now it's ingrained in me.  However, there are some shortcuts I am perfectly happy taking.  This recipe highlights one of those.  I could easily make a slaw dressing myself but if I am lucky enough to find a store-bought dressing that I like, why not take the easy way now and then?

Here's your Cast of Characters.

1 Package shredded red cabbage
1 Package broccoli slaw
1 Bunch cilantro, chopped
2 - 3 jalapenos, chopped*
1 - 15 Oz. jar pineapple slaw dressing**
1/2 Tsp. McCormick Perfect Pinch Southwest Sweet & Smoky blend
1/4 Tsp. cayenne pepper ***

In a large bowl, add both packages of slaw, cilantro and jalapenos *(depending on how much heat you want, leave in some or all of the seeds and membranes).

Pour dressing over top and add seasonings.

**(If you can't find pineapple slaw dressing, buy a jar of your favorite brand and add a small can of crushed pineapple with juice.)

Mix well until thoroughly combined.  ***(Again, if you want it a little spicier, add more cayenne pepper gradually.)

Cover and refrigerate for a couple of hours before serving either, by itself, or topping your favorite barbecue sandwich.


Thursday, September 5, 2013

Technical Difficulties

Please excuse my absence from the blog - my daughter installed something on my computer, which has caused it to crash.  I am posting via my smartphone, but I can't do a whole recipe that way.  I am doing a full system restore and hope to be back in full force on Tuesday.  The recipe will be Butternut Squash and Mushroom Cream Sauce.

Thanks for your patience and understanding!