1 pound fresh green beans, trimmed and snapped in half (if the green beans looked too long then we cut them into thirds rather than just cutting them in half)
1 ½ tablespoons unsalted butter (we used 2 tablespoons)
½ teaspoon lemon pepper (we used Mrs. Dash lemon pepper)
¼ teaspoon salt (we used kosher salt)
Place the green beans in a large skillet, adding enough salted water (we used table salt to salt the water) to cover the green beans afterwards (when the green beans started to float we figured that was enough water). Turn the heat up high enough for boiling to occur. Turn the heat down to medium-low* and let the beans simmer long enough for them to start to soften, roughly 5 minutes*. Drain the water out of the skillet and return the skillet (with the green beans still in the skillet) to the stovetop. Toss the butter into the skillet and cook, stirring constantly, long enough for the butter to get melted (they suggest this make take 2 to 3 minutes to achieve).
Throw the garlic into the skillet, stirring constantly just long enough for the garlic to get tender and fragrant (the original recipe suggests this will take 3 to 4 minutes to achieve). Take the skillet off the heat and stir in the lemon pepper and salt, making sure that all the green beans get tossed in the seasoning.
*We turned the heat down to low while the green beans were simmering for 5 minutes and then turned it back up to medium-low afterwards.
We got this recipe from Allrecipes.
We weren’t paid in any form to promote Mrs. Dash or Allrecipes.
1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).
2 to 3 tablespoons cider vinegar (we used 3 tablespoons)
1/3 cup EVOO (extra-virgin olive oil)
Pepper (we used freshly ground black pepper)
6 radishes, quartered (we had to halve a few quarters that seemed too big for us to eat in one bite)
½ medium red onion, chopped
3 to 4 ribs celery, chopped
1 cup chopped watercress or flat-leaf parsley (we used flat-leaf parsley)
Quarter the potatoes, immediately putting them in a pot with enough water to cover them all afterwards. Turn the heat up high enough for a boil to occur and salt the water once it’s boiling. Let the potatoes cook for 12 to 15 minutes or until the potatoes feel tender. Drain the potatoes and spread them out on a baking sheet (we chose to line our baking sheet with aluminum foil before spreading the potatoes out on it). Leave the potatoes on the sheet for at least 5 minutes so they can cool down and dry off.
In a large mixing bowl, whisk together the honey, mustard, and vinegar first. Now whisk in the EVOO until it’s fully mixed into the dressing. Season with your own desired amount of salt and pepper. Finally add in all the other ingredients, tossing the ingredients around so everything’s fully coated in the dressing and the ingredients are equally distributed. Try a little bit and see if it needs any more salt and pepper and if it doesn’t, serve immediately.
This was a really tasty potato salad that has nice contrasting textures and was slightly addictive to us because of the flavor.
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Take a large mixing bowl out and add to it the first 4 ingredients, tossing them together so all the ingredients are evenly distributed.
Take a small mixing bowl out and mix together in it the remaining ingredients to create the dressing. Pour the dressing over the cabbage mixture in the large bowl, stirring everything together so that all the components are equally coated in the dressing. Place the slaw in the refrigerator until you’re ready to eat it.
1 teaspoon prepared mustard (we used yellow mustard)
½ teaspoon garlic powder
¼ teaspoon pepper (we used freshly ground black pepper)
11 bacon strips, cooked and crumbled (we used Wright’s Thick-Cut Hickory Smoked Bacon)
½ cup chopped celery
¼ cup chopped green onions (we just sliced our green onions)
¼ cup Italian salad dressing (we used Wish-Bone’s brand)
Cut all the potatoes into ½-inch cubes, placing them in a large pot afterwards, adding enough water to cover them. Turn the heat up high enough for a boil to occur. Once boiling, put a lid on the pot and turn the heat down so the water’s just at a simmer now. Cook for 10 to 15 minutes or until the potatoes feel tender. Drain the water out and let the potatoes cool down until they reach room temperature.
Slice the eggs in half, removing the yolks and placing them in a small mixing bowl. Chop up the egg whites and leave them off to the side for now. Mash up the egg yolks before adding in the sour cream, mayonnaise, salt, mustard, garlic powder, and pepper, mixing everything together afterwards. Leave this mayonnaise mixture off to the side just for now.
Take a large mixing bowl out and add to it the potatoes, bacon, egg whites, celery, green onions, and the Italian dressing, tossing everything so it gets coated in the dressing. Add the mayo mixture to the large bowl, folding it in so it’s equally distributed throughout and coats everything. Put a lid on the large bowl and stick the potato salad in the fridge where it needs to sit for a minimum of 2 hours before you start eating it.
We got this recipe from Taste Of Home.
We weren’t paid in any way to promote Wright, Wish-Bone, or Taste of Home.
1 pound medium fresh mushroom caps, stems removed afterwards
¼ cup butter, cubed
2 teaspoons dried basil
½ teaspoon dried oregano
½ teaspoon seasoned salt
¼ teaspoon garlic powder
Take a large skillet out and add in the butter. Once the butter’s melted, add in the mushrooms and cook them until they’re tender, stirring occasionally. Add in all the seasonings, stirring to coat the mushrooms in all those seasonings. Turn the heat down to low, put a lid on the skillet and let the mushrooms cook for an additional 3-5 minutes so flavors get a chance to blend, stirring occasionally.
– ¼ cup snipped fresh cilantro
– 2 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– ¼ teaspoon salt (we used kosher salt)
– 1/8 to ¼ teaspoon crushed red pepper (we used ¼ teaspoon)
– ½ of a medium jicama, peeled and cut into thin matchstick- size pieces (about 3 cups worth)
– ¾ cup radishes, trimmed and thinly sliced
– ½ cup julienne or packaged coarsely shredded fresh carrots (we used packaged matchstick carrots)
– 2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
– Lime wedges (optional)
1.) Get a large mixing bowl out and mix together the cilantro, vinegar, oil, salt, and crushed red pepper. Add remaining ingredients to the bowl and toss everything together. Garnish with lime wedges if you’re using them.