Green beans are boring, right? It’s pretty much a fact. When they come from a can (shudder), they’re often mushy, lackluster in color, and tasteless. I find steamed green beans are often the same way- no texture, no real flavor.
I’m here to tell you that green beans CAN be sexy. Making the best green beans ever requires only a few easy tricks:
First step? Put away the steamer and/or the canned beans. We’re going fresh here.
Second step? Browned butter. Yup.
Third step? One of my favorite flavors: dijon mustard. This brings these beans up about seven notches, flavorwise.
The best thing is these are a total snap to make! In 10 minutes you will have a killer side that even picky eaters and former green-bean-haters will enjoy.
These, my friends, are…. the most interesting green beans in the world.
Brown Butter Dijon Green Beans (The Best Green Beans Ever)
zest of one lemon + 1 tsp juice, for garnish (optional)
In a skillet over medium-high heat, add the butter and allow to melt. Once the bubbling subsides and brown bits appear in the butter, add the green beans right away and a sprinkling of kosher salt. Toss to coat the beans in the butter and allow to cook for 3 minutes, until the beans are bright green and starting to show signs of browning.
Add the garlic to the skillet with the beans and allow to cook for a minute, stirring every so often. Add the dijon mustard and toss again to coat everything.
Remove to a serving dish and garnish with lemon zest and a squeeze of fresh lemon juice.
At first glance, candied pecans may not seem like the world’s most glamorous snack. They look boring, seem kind of bland, and aren’t even really candy.
But add a little cayenne to the mix, and oh boy, do you have a game-changer.
These candied pecans have a nice spicy kick and are the perfect snack- although, warning: they are seriously addictive. Brown sugar, maple syrup, cinnamon, cayenne and a touch of salt all combine to make an irresistible flavor combination that will keep you coming back for more.
If you’re willing to share, you can even make them as a great handmade holiday gift for your friends and family! The best part: these delicious pecans only take 20 minutes to make from start to finish.
Preheat oven to 350°F (you can also use your toaster oven if you don’t feel like using the regular oven!). Arrange the pecans in a single layer on a baking sheet lined with foil or parchment paper. Toast for 10 minutes, stirring once halfway through.
While pecans are toasting, whisk together the melted butter, brown sugar, salt, cinnamon, cayenne pepper and maple syrup in a large bowl. When pecans are done toasting, immediately add to the bowl and stir to coat the pecans with the mixture.
Transfer coated pecans back to the lined baking sheet and bake for another 10 minutes at 350°F. Allow to cool slightly, then serve.
If packaging for later, let cool entirely then place in an airtight container. Can be stored for a week at room temperature.
I’ve got another step-by-step tutorial here to explain how to make these spicy candied pecans- you won’t believe how easy they are to throw together!
Hey guys! I know there are folks who are looking for Thanksgiving menu ideas, so I’m coming at you with a bunch of Thanksgiving recipes this week and next, culminating in a round-up of the best recipes to make with Thanksgiving leftovers. First up: Roasted Garlic Cauliflower Mash. Hope you enjoy!
It really just isn’t Thanksgiving without some mashed potatoes, don’t you think? They’re one of the ultimate comfort foods- and you can dress them up however you like. I’m generally a traditionalist- for example, that photo above is basically crying for some savory turkey gravy.
That’s why I made you this beautiful bowlful of rich, creamy potato goodn-
OK, I can’t keep up this charade any longer. That’s not potato up above- it’s the most under-sung, under-valued, and under-estimated member of the vegetable family: Cauliflower!
If you’re looking for a satisfying way to lighten up the Thanksgiving table next week without sacrificing any taste, then look no further.
Simply steaming up and pureeing the lowly cauliflower transforms this seemingly-unremarkable vegetable into a creamy concoction that pairs perfectly with the main event: Thanksgiving Turkey! Add some gorgeous roasted garlic, salty Parmesan cheese, and fresh herbs into the mix, and we got a real party going on.
Yup, there’s a WHOLE HEAD of garlic in this B. Feel free to use less if this terrifies you, but I honestly think it was the perfect amount. The cauliflower does need a bit of flavor added to it to really shine. Roasting the garlic takes out the bitterness, and really adds a beautiful flavor to the finished dish.
Preheat oven to 375°F. Chop off the top of the head of garlic to expose the tops of the cloves. Rub with olive oil, place in a ramekin or other small baking dish, and season liberally with kosher salt and freshly cracked pepper. Cover the ramekin or dish with aluminum foil, then bake for 45 minutes to an hour, until garlic is very fragrant and caramelized on top. Set aside.
Set up a vegetable steamer over a pan of with an inch of water in it. Boil over high heat. While water is coming to a boil, chop up your cauliflower into florets, and rinse using a colander. Place half the cauliflower (including stems!) into the steamer, season liberally with kosher salt, and then place the remaining cauliflower on top and again season with salt. Cover the steamer and allow to cook for 10 minutes.
Prep a food processor with the steel blade. When cauliflower is done steaming, drain well in a colander. Place in the food processor along with the cheese, thyme, and butter. Carefully squeeze or scoop out the roasted garlic cloves from their skins (almost like squeezing toothpaste out of a tube). Puree until smooth- this may mean occasionally pausing to stir around the stubborn florets that just won’t blend with the others.
Taste and season with salt as desired. Garnish with chives, serve and enjoy!
TIP: If you know you’ll be going crazy on Thanksgiving, you can make this now, and freeze this for later! Just store in an airtight container, then bring out to thaw the morning you’d like to serve and either microwave or heat up in a pan to get it warmed up.
Honestly, I bet you’ll be surprised just how similar this tastes to normal mashed potatoes made from spuds! It’s a new favorite around here, and will be making appearance on our table next Thursday!
How’s your favorite football team doing this season? As you know, my husband and I are big Jets fans, and while it’s a lonely, sometimes pathetic existence, the 2013-14 season isn’t going as poorly as it could. Hey, at least we’re not Giants fans this season, right? Ha. Sorry, neighbors.
One thing all football fans can agree on is that the game day snacks are paramount to enjoyment of any game.
As the temperatures drop, you have got to make room for toasty, cheesy and flavorful loaded potato skins in your game day eats rotation!
These potato skins have a crisp, salty exterior that gives way to a soft, chewy bite once you dig in. Tangy cheddar jack, crispy bacon, and cool guacamole make these the perfect handheld indulgence while you’re enjoying halftime.
Preheat oven to 400°F. Pierce your potatoes all over with a fork, then rub with olive oil and sprinkle with kosher salt. Roast on a baking sheet for 1 hour. Remove from the oven and allow to cool until you are able to handle them without burning your hands.
While potatoes are baking, fry up the bacon in a skillet over medium-low heat until super crispy, about 10-15 minutes. Remove to a plate lined with paper towels, then chop up the bacon once cooled slightly into small bits. Set aside.
Bump up the oven temperature to 450°F. Slice each potato lengthwise, then scoop out the insides (reserve these for another use, like breakfast potatoes or whatever else you might like!). Brush the potato skins with grapeseed oil inside and out, and sprinkle with salt once more. Place on a rack on a glass or other warp-proof baking dish, skin-side down, and bake for 10 minutes. Flip potato skins to skin-side up, and bake for another 10 minutes.
Turn off the oven and turn on the broiler. Remove dish from the oven, flip one more time, and place about 2-3 tbsp of cheese in each potato skin. Top with the crumbled bacon. Broil for a few minutes, until the cheese is bubbly. Remove skins from the oven, and top with any other toppings you might like- I went with guacamole, minced jalapeno, and scallions. Enjoy!
Hi guys! Still out on my honeymoon, but I’m real excited to have one last guest poster for you all. Susan, or the Girl in the Little Red Kitchen, is a friend of mine and she’s been kind enough to share a post with you all for me today. I hope you enjoy!
Hi Total Noms readers! I’m Susan from The Girl In The Little Red Kitchen and I’m so thrilled to be guest posting here today while Mallory is away enjoying her honeymoon. I figured Mallory will be pretty busy when she returns and broccoli pesto will be the perfect quick and easy meal for the newlyweds to enjoy (oh yeah, you too :-)).
I came up with the idea of turning broccoli into pesto after my CSA – that’s community support agriculture in case you aren’t familiar – sent me home with 3 heads of broccoli one afternoon. I love broccoli as much as the next person but not that much and I need to figure something to do with it before it all went bad. That’s when the pesto when was born! In my opinion if you have too much of something, just turn it to pesto! It’s fabulous tossed on top of some pasta for a filling and healthy dinner or used as a spread or dip.
Place a steamer in a medium-sized pot with filled with about 2 inches of water. Bring to a boil and add the broccoli. Cover and steam for 7-9 minutes or until the broccoli is fork tender and bright green. Remove immediately from the heat.
Transfer the broccoli to your food processor and process with the basil, walnuts and garlic until smooth. You may need to add the broccoli in two parts depending on the size of your processor.
With the motor running drizzle the olive oil into the processor stopping at ¾ cup. Scrape down the sides, season with salt and pepper and if it is not smooth continue with the remaining ¼ cup.
To serve, use as a spread with sandwiches or tossed with pasta and watered down with reserved pasta water and topped with fresh ricotta cheese.
Thank you so much to Susan for sharing this delicious broccoli pesto recipe! I can’t wait to try it when I get back! Don’t forget to check out Susan’s blog, The Girl in the Little Red Kitchen, and check out her Facebook ,Twitter, and Pinterest.
Thanks for hanging out with my guest bloggers these past few days! and a HUGE thank you to Betsy, Ruthy and Susan for all their help! I’ll be back later on this week! 😀