The garden is starting to overflow with ready-to-pick goodies. Here are some new flavors to try with fresh green beans. Below are stovetop and instant pot instructions.
Photo: Betty Crocker
Green Beans w/Red Peppers:
- 1 lb green beans, trimmed
- 1 red pepper, seeded and sliced in strips
- 1 tbsp olive oil
- 2 oz sliced black olives
- 2 tsp lemon juice
- ¼ tsp red pepper flakes
Stovetop: Continue reading
This is a quick and easy dinner and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.
I’ve been wanting to make bread for a few weeks, but the temperatures in the upper nineties and even breaking one hundred a couple days in a row meant the last thing I wanted to do was turn on the oven.
Today will stay in the low seventies for much of the morning, so I felt like I could risk a nice round of baking. I turned this recipe into one loaf and four sub rolls.
Beef & Pepper Subs Continue reading
Made these tonight, always a great way to grill a burger.
I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo. Grill some peaches, pears or plums and dinner is done. Enjoy.
On the board tonight:
- Jalapeno-Cheddar Stuffed Burgers
- Kaiser Rolls
- Cajun Sweet Potato Fries
- Grilled Sweet Corn (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
A perfect one-pot meal that cooks up in 35 minutes.
I wanted to make sure I could prepare it with just the accessories that came with my Multi-Pot. Continue reading
I decided I wanted to make English Muffin Bread and my first stop was King Arthur Flour’s recipe site. Their recipes have never let me down. Including awesome Bagels and Jeffrey’s Perfect Buns.
These have been on sale the last couple of weeks, so I stocked up with a few. I really like them. The difference between this and a bottom round roast seems to be the fat layer on the top. These are easy to cook up on the wood pellet grill or in the oven. And the fat layer keeps them tender and juicy.
This was about 4 lbs, so I cooked it on the rare side and cut it into three servings. Froze the rare center sections to be used in other recipes. Keeping it rare made sure it was not overcooked and dry when reheated.
The medium-rare ends were served for dinner immediately.
The recipe is pretty simple: I sliced up a whole onion and spread it on the bottom of the roasting pan. I added two springs of fresh rosemary and about a cup of water. Continue reading
We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry. The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.
In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.
The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try.
Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits. Continue reading