Tag Archives: green beans

lots of spring veggies and a big ol’ ham

14 Apr

photo 2Easter Sunday was one of my favorite holidays this year. I got to spend it with my “family” away from my family. My best friend, her parents, and others all came over for dinner, after church, and I cooked a giant spread. It has been really nice having a family away from my family. I’ve always considered my friends my family and I am super grateful for them, the far and near ones. Holidays that I get to spend with them are even more special. This is the first Easter that really felt like Easter in a long time and it was so awesome. Nothing better than cooking a bunch of yummy veggies and big fat old ham to fill everyone’s tummies and to just sit and laugh and share stories. I couldn’t have asked for a better Easter.

NOW, onto the GOOD stuff. The food. I made a honey and orange glazed ham, roastedphoto 1 asparagus with coconut oil and lemon zest, glazed carrots, cheesy potatoes (which I WON’T post on here because they are NOT totally healthy and people will kill me haha 😉 if you want the recipe, just ask), and fresh green beans with bacon and balsamic. Don’t ask me HOW everything came out on time, but it did. BOO YAH! (and yes, I just said BOO YAH…..screw all that BOOM! stuff!) All of these recipes are REALLY easy. You can make these separately as side dishes as the season goes on and produce becomes fresher and more abundant!

ORANGE AND HONEY GLAZED HAM

  • one large ham, spiral cut, organic if possible, depends on your pricing because they can get expensive
  • 2 large oranges
  • 1/4 cup honey
  • 1/2 cup orange juice, or squeeze your own
  • zest from one orange
  • 1 teaspoon black pepper
  • 1 teaspoon nutmeg
  • 1/4 cup brown sugar

Turn your oven onto 275 degrees, or follow the packaging instructions for your ham. Most spiral hams are fully cooked already, or partially cooked sophoto 2 you are basically reheating it and cooking it some more. In a small bowl, mix all of the ingredients for your glaze, and slice one of your oranges into thin slices, then zest the other and juice it into the glaze mixture. Place the slices of orange in-between the ham slices every few cuts, then pour some of the glaze onto the meat. Place in the oven in a roasting pan and cook for an hour and a half, or per your instructions. Every half hour, reglaze the ham until it is nice and bright pink, cooked through, and ready to eat!

ROASTED ASPARAGUS WITH COCONUT OIL AND LEMON ZEST

  • 2 bunches of fresh asparagus, green, white or purple (I used green)
  • one lemon
  • kosher salt and pepper to taste
  • 1/4 cup coconut oil melted

photo 4Heat your oven to 350 degrees, (this can be done after the ham is cooked since the hame is still hot and the asparagus will cook fast. Or if making this as a side dish for another meal, and this is good with EVERY meal, then rock on and just go for it! Rinse and trim your asparagus. The easiest way to do this is to bend one piece of asparagus and see where it snaps. Then place them all on a cutting board and cut them all across that line so the ends are removed on all of them. I find no need to snap each one separately, they all tend to snap in about the same spot, easy peasy. Put them on a cookie sheet and drizzle the coconut oil over them. sprinkle with kosher salt and pepper and toss around to coat evenly. Roast in the oven for about ten minutes and then watch them. I like mine where they are bright green, the tips are a little roasted and they are nice and snappy still. After they come out of the oven, juice the lemon on top and then zest the lemon on top. SUBLIME.

GLAZED CARROTS

  • 2 lbs of baby carrots, or regular carrots washed and cut
  • 1/2 cup coconut oil
  • 1/2 stick of grassfed butter
  • 4 tablespoons brown sugar
  • 1 teaspoon black pepper

Heat a pot full of salted water and toss your carrots in. Boil until they are al dente. Drain them. Next take the same pot and add your coconut oil andphoto 1 butter, melt it down, then add the brown sugar and pepper. This will make a nice glaze sauce. Toss your carrots in and cook them a couple minutes longer in the glaze to coat them. Growing up, we always made these with just butter, but I decided to twist it and use coconut oil as the main base, they were delicious and coconut oil is SO good for you. There are so many amazing benefits of coconut oil so adding it into your cooking is a really great idea and adds lots of flavor.

NOTE: There are a lot of articles going on about baby carrots and how they are washed in chlorine before they are packaged. Sometimes, when trying to save money and time, baby carrots are the way to go, but most of the time, I try to use real carrots. Give real carrots a try. You know what I mean….those long orange ones you have to cut and peel yourself….go for it. AND you don’t even need to peel them. Keep that peel on them. It’s good for you! Just scrub them down well!

GREEN BEANS WITH BALSAMIC AND BACON

  • 1 lb fresh french cut green beans
  • 1 lb bacon, you know what I use, that dang good stuff from Whole Foods, but use what you like
  • splash of balsamic
  • black pepper

photo 3Heat up a large skillet. Cut your bacon into cubes and toss in the skillet. Cook the bacon until nice and cooked through and crisp, leaving all of that amazing bacon fat behind. Toss in your green beans and give it all a nice stir. Tongs are amazing for this as you can grab and toss things together. Add the pepper, to your eye ball, about a pinch, but do not ADD salt because you will be adding the vinegar, and the bacon is salty. This will be way too much salt if you add extra salt to this recipe. Cook the beans until BRIGHT green and still crisp. Serve.

simple flavors jamming together

3 Sep

This week has been all about discovering what I do and do not love, so naturally, I decided to work with some simple flavors and a big fat grill today. It’s been an interesting week looking for a new job. I went on random interviews and loved all of them, but the choice right now is, what do I want to do. Right now, I’m not sure, so experimenting in the kitchen gave my mind some time to relax from graduate school and job hunting.

I had a massive batch of super ripe strawberries that needed to be used, so I decided to hop over to Whole Foods and get some pectin and jar up some yummy jam, but make sure that it was simple and wholesome. I never realized how easy it is to make jam! Can you believe from masher to jar it took about a half hour!? So simple. For some reason I always thought jam was a lengthy process. Super jazzed that it was so quick and easy.

For dinner, I decided to go with some simple flavors. I had chicken drummies (which also is what we call Dexter Doodle Puppy) in the freezer from U.S. Wellness Meats. I don’t know if you’ve heard of U.S. Wellness meats, but they are grass fed yumminess that you order online and the prices are unbelievable!

I picked up some sweet potatoes, for a healthy super food starch and hericot vert. I love hericot vert (for those that need the translation, hericot vert are green beans, and yummy ones at that). So here is my homage to simple flavors on the grill. By the way, sweet potato is a GREAT superfood for puppies and they gobble it up!

JAMMY JAM JAM

Ingredients:

  • two large pints of strawberries
  • 2 tablespoons of honey
  • 3/4 cup sugar in the raw
  • 1.5 tablespoons pectic (I got the all natural, no preservative, no sugars pectin from Whole Foods)
  • 1 orange
  • 1 lemon

Easy Peasy:

Wash and hull your strawberries. Take your orange and slice out the sections. Pour the strawberries and oranges in a large dutch oven. Turn the heat on medium to warm up the berries/oranges and start mashing away! Mash to your heart’s desire. Some like chunky jam and some like smoother jam. Once they are all mashed, turn the heat up to high and mix in the honey and sugar and mix until well incorporated and dissolved. Add pectic and bring to a boil. Boil all together for 2 minutes on high, stirring occasionally. Turn the heat off, ladle into your jars, cap the jars, let them sit until at room temperature and you’re done! You’ll hear  a pop after about a half hour meaning that the jars sealed. This makes about 1.5 jars of jam, or 2 small jars. You can put it in the fridge and use it over the next few weeks. YUM!

CHICKEN DRUMMIES HERICOT VERT AND SWEET POTATO MASH

Ingredients for sweet potato mash:

  • 3 large sweet potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon honey
  • 1 tablespoon grass fed butter (Kerrygold or regular butter if you aren’t into grass fed)

HEAT UP THAT GRILL! Turn the grill and place it on high. Take the three sweet potatoes, prick them with a fork and wrap them in foil. Place on high heating grill for 1 hour. These are what take the most time. The drummies and sweet potatoes will cook together at one point, so the rest of the steps are below.

Ingredients for chicken drummies:

  • 6 chicken drummies
  • 1 cup olive oil
  • 1/4 cup balsamic
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried onion
  • 1 tablespoon oregano

Ingredients for hericot vert:

  • hericot vert, about 50 beans, or a small bag
  • 1 tablespoon stone ground mustard
  • 1 tablespoon olive oil
  • splash of balsamic vinegar
  • salt and pepper to taste

Take a gallon sized large plastic bag and pour in the chicken drummies. Pour in all of the ingredients listed above; olive oil, salt, pepper, dried onion, oregano, parsley, balsamic and work for a couple minutes so it is all mixed well and coating the chicken. Place in a glass bowl in your fridge, or if cooking soon, place on your counter for the meat to marinate at room temperature for at least an hour. If placing in fridge, it can marinate for up to 24 hours.

After the sweet potatoes have cooked for about 45 minutes, place the chicken drummies on the grill. They take about 8 minutes on each side, but you can determine based on your grill temp since this is a dark meat. Your grill should be placed at medium heat now. Therefore, the sweet potatoes can still cook and the drummies can cook evenly. Pour the leftover marinade on the drummies and save a bit for when you turn the drummies over.

After about 8 minutes, turn the drummies and pour on the rest of the marinade. Take off your sweet potatoes and set them to cool. Once the sweet potatoes are cool, peel off the skin and cut off the nubby ends. Mash the sweet potatoes with a fork and add the butter, salt, pepper and honey. Cover with foil to stay warm while the hericot very cook.

Take the drummies off of the grill and place under a foil tent to finish steaming and stay warm. To prep hericot vert, wash and cut off the ends. place on foil, drizzle with olive oil, salt and pepper, balsamic and a nice lump of stone ground mustard. Pack them all up in the foil and place on grill. These take only about 6 minutes. Carefully open up the packet and mix the green beans so that the warm mustard coats them all. I like my hericot very al dente, where they are bright green and hot, yet not fully cooked so they have a nice snap!

PLATE YOUR FOOD AND EAT!

Cinderle's Blog

Just another WordPress.com weblog

chicagoplayproject

Just another WordPress.com site

oliveyounannyblog

Just another WordPress.com site

In Pitch

Words from a working girl

ProKine Performance

Move like a PRO.

Fit For Real Life

Body. Mind. Movement.

%d bloggers like this: