We had someone bring a dish like this last year to our house for Thanksgiving. It was really good that I searched the internet for a recipe. I made it this year for Thanksgiving at our neighbors and it was a hit. They were so good. This dish will now be on our Thanksgiving menu for each year to follow. I also am not a huge fan of onions, but once they are caramelized and with the green beans, they are delicious. Hope you make them and enjoy them like we do.
8 oz. Bacon, chopped into 1" pieces
12 oz. Green Beans
1/2 Onion, thinly sliced
3 TB. Sugar
1/2 tsp Kosher Salt
1/4 tsp. Black Pepper
3 TB Apple Cider Vinegar
1. Cook bacon until crisp in a skillet. Set aside. Reserve bacon grease.
2. In skillet with bacon grease saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
3. Steam or blanch green beans until tender and toss with onion mixture and reserved bacon pieces (i just cooked my green beans like I normally do which is to boil them for 7-8 min, or until tender). Serve warm or at room temperature.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Saturday, November 26, 2011
Sunday, October 2, 2011
Baked Spaghetti Squash Lasagna Style
A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.
2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.
3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.
5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.
2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.
3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.
5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.
By, Michelle
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