Green Bean & Red Pepper Toss

The go-to veggie side dish in our house. Easy to prepare, minimal cooking time (and doubles easily as well).

 

 

Photo Credit: Margaret's Corner

INGREDIENTS

• 2 Tbsp butter
•  2 x 8 oz packages green beans (regular or haricot verts)*
• 1 red pepper, sliced into thin strips 
• 3 shallots, sliced 
• 2 garlic cloves, minced 
• 1/2 tsp salt 
• 1/8 tsp red pepper flakes 

 * The original recipe also mentions substituting sugar snap peas as an alternative

DIRECTIONS

1. Melt butter in a large, flat-bottomed saucepan or dutch oven over medium-high heat.
2. Add all the ingredients, tossing to coat, and then add 1/4 cup water.
3. Cover and cook 4-6 minutes.
4. Uncover and cook an additional 1-2 minutes, stirring often.

Recipe via MyRecipes.com

Asian Chicken Salad

I bought some Asian Chicken Salad last week at Busch's. It was so good that I had to have some more so I decided to try a hand at making it myself. Really glad I did because it was delicious and took no time at all to make.

Salad:
1 bag chicken flavored ramen noodles (put the flavor packet aside to put in the dressing)
1/2 cup slivered almonds
1 bag prepared cole slaw
3 green onions sliced
2 or 3 cups chopped cooked chicken

Dressing:
1/2 cup oil
6 Tbsp. rice vinegar
4 Tbsp. white sugar
flavor packet from ramen noodles

Break up the ramen noodles. I used a rubber mallet and pounded the bag lightly before opening it.  I found it both easy and satisfying. Heat oven to 350 degrees and lay out the broken ramen noodles and slivered or sliced almonds on a baking tray. I lined mine with parchment paper. Love that stuff! Bake it for 5 minutes, toss it around a little and bake for 5 more. Only put this on at the point of serving, otherwise they'll get soggy.

Mix up your dressing in a lidded container and shake really well. Toss with vegetables and chicken. The recipe I did suggested letting it sit overnight for better flavor, which I did.