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Fun with Veggies

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My niece, that’s the young pretty woman in this picture, has a wonderful kitchen with plenty of light, counter space, and a large island that holds her cook top. It’s the perfect location for testing new ideas and fine tuning family favorites.

She decided to create a delicious Brussels sprout dish while I worked magic on a pot of fresh green beans. Give our recipes a try. I think you’ll enjoy them both.

Truly Yummy Brussels Sprouts

  • 1 lb.  fresh Brussels sprouts
  • ½ lb. bacon, chopped
  • ½ medium onion, diced
  • 1 stick butter or margarine
  • Freshly ground pepper to taste

Trim the stem off the sprouts and remove any tough outer leaves. Slice them in half lengthwise if the sprouts are large.

Set a large skillet over medium heat. Fry the bacon until lightly browned. Add butter, onions, and sprouts. Cook until veggies are tender. Stir frequently.

Sprinkle with pepper and serve.


Easy Fresh Green Beans

  • 1 lb. fresh green beans trimmed, but left whole
  • Water
  • 3 tbsp. butter
  • Freshly ground black pepper to taste

Place the beans in a colander and then rinse them under cold water. Set aside.

Bring a large pot of water to a hard boil on high heat.

Drop the beans in by the handful. Boil 10 to 14 minutes or until the beans are just tender but still crisp.

Drain beans in a colander. Add butter to the hot pot and melt. Return beans to the pot. Toss with butter and coat well. Season with pepper and serve.

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