Green Beans are a favorite of mine in the summer. Fresh green beans from the garden are the absolute best. While other vegetables haven’t fared well in my garden, the green beans did very well.
I crave green beans cooked the way my Mother taught me, sans the Cast Iron Dutch Oven. Great memories…great flavor.
Slow Cooked Green Beans with Bacon
Fresh green beans, cleaned and snapped
chopped onion (optional)
4 to 6 slices bacon, chopped
2 cups water
- Sauté bacon and onion in heavy pan/skillet and cook until most of the bacon drippings have cooked out of the bacon. Drain most of the bacon drippings off.
- Add green beans and about 2 cups water. Cover and cook on very low heat for a couple of hours and season generously with garlic salt.
- Watch closely and add more water as needed.
Pinterest is a wonderful invention, giving us instant access to so many wonderful ideas. One of those ideas that daughter, Sarah, and I chose for one of the wedding appetizers was cucumber cups. What the heck is a cucumber cup, you say? Read on….
Wash the cucumber. Using a potato peeler, peel stripes around the cucumber. Cut off the round end of the cucumber. Cut the cucumber into 1″ slices. Taking a grapefruit spoon or teaspoon, hollow out about 2/3 of the center of the cucumber.
Fill each cucumber cup with the filling of your choice. Some of the ideas I’ve used include:
- hummus with a chopped piece of red pepper on top
- goat cheese with a drizzle of honey and a pecan or walnut on top
- cream cheese with salmon/lox and a sprig of fresh dill
- dip…any dip you please
It’s cucumber season, so cut some cups for an easy appetizer that will chill you down after a hot day.
What says summer better than a cool, refreshing salad. I LOVE quinoa and experimenting with different combinations. Today, I decided to combine my affection for chicken salad with fruit and nuts along with the quinoa. Love it!
QUINOA SALAD WITH STRAWBERRIES AND CHICKEN
1 cup quinoa cooked in two cups boiling water for 12 minutes.
chopped yellow pepper
2-3 chopped green onions
2 cups chopped, cooked chicken
1 cup chopped pecans
balsamic salad dressing
SUMMER = BBQ and it’s time to get this summer started! Several years ago a co-worker shared this recipe, from Creme de Colorado Cookbook, and it has become a summer staple. The chicken is so moist and flavorful. I liked to marinade for 24 hours, but a minimum of 4-5 hours will do.
Typically I grill several extra chicken breasts to have the next day(s) in salads. So delicious! Get ready for some yummy chicken for your 4th of July BBQ!
BBQ CHICKEN MARINADE
2 whole frying chickens, cut into pieces (or skinless/boneless breasts)
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
juice of 1 lemon
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons minced fresh parsley
1 clove garlic, crushed
- Mix all marinade ingredients. Pour into large plastic ziplock bag. Add chicken and assure chicken is coated. Marinate 2-4 hours. Can also freeze in marinade to enjoy later.
Recipe from Creme de Colorado Cookbook