A New Way for Kids to Eat Their Vegetables

This one is specifically aimed at the parents out there who have a difficult time convincing their littles to consume anything green. A friend of mine made this recipe for me last night and I scolded her for not making more. It's ridiculously easy and I can almost guarantee it will get your kids (and my BFF) to eat their green beans.

It's also a great dish to make when you're busy in the kitchen, maybe preparing chicken fried steak and mashed potatoes. Let's face it, you can only tend to so many pans at once. This one doesn't need tending. In fact, the less attention it gets, the better. If you stir it too often, your beans will fall apart completely and you'll end up with very tasty mush. The only reason you stir it is to get it to caramelize somewhat evenly.

This concoction is very much a southern dish. It's fried in a skillet and utilizes bacon grease, so it may not be an every week staple as is. My brain is already hacking at this recipe to make it more healthy and keeping it kid friendly, so I bet I'll have an alternative that you can serve guilt-free on a regular basis.

Meanwhile, however much you think you need when you make it . . . double that. We had five cans of beans collecting dust in the pantry, but didn't want to use them all up at once. Normally, three cans should be enough for six people, but we all wanted seconds and there was none to be had.

For now, however, I will stick to the recipe as it was given to me. Sorry, y'all! The beans didn't last long enough to take pictures.

Skillet Green Beans

4 slices (about 1/4 lb.) bacon, cut into 1/2 inch pieces

1/4 to 1/2 medium-sized onion, chopped
3 (14.5 oz) cans cut green beans, drained

4 T butter

up to 1/4 c sugar

salt and pepper to taste

Brown bacon and onions in a large, nonstick skillet over medium heat then remove

Remove all but 1 Tbsp of the grease if you find it excessive (or leave it in, it's up to you)

Add beans

Drop butter on top and allow it to melt on its own

Stir occasionally, and gently, with a wooden spoon, while you tend to other things

When you're almost ready to take it off the stove, return bacon and onions to the pan, then add sugar, salt, and pepper, and stir to combine

Give it another few minutes to let the sugar caramelize

Do not panic if the edges of your beans or onions get dark; they should. However, if at any time, you fear they're getting away from you, or cooking too fast, reduce the heat. It's ready when everything else is. Just remove it from the stove, and serve.

This recipe is also budget friendly because canned green beans are often on sale. My local mom and pop grocery store has at least one brand on sale every week. That's probably why they ended up in my pantry. (I've never been a big fan of canned veggies.)

If onions are a deal breaker for your kids, then leave them out or use onion powder instead. That will give you that sweet, oniony flavor and the kids won't see it.

Rest assured, I will be playing with this in the near future and figuring out a way to make it a bit more healthy without skimping on the flavor. We could probably start by switching out the sugar for honey or agave nectar. In fact, I bet honey would taste even better than the yumminess I tasted last night.

Happy Cooking!

Not Quite Top Chef

My BFF will be the first to tell you she's not the best cook in the world, but it's not because she's incapable. She's just not one of those people who can open the door to the pantry, grab a few items, and throw together a whole new creation.

What she IS good at, however, is finding quick and easy recipes that taste amazing. So I thought I'd share with you the latest. My personal goal (one of these days) is to remake this one from scratch so I have complete control over ingredients. Meanwhile, I'll make it once in a while with the gluten-free pre-breaded goodies from Perdue.

I could gladly eat chicken tenders for every meal.
Give me a side of onion rings and I'm a happy camper.

*Mom's Breaded Barbecue Chicken

1 package pre-breaded chicken of your choice

bottled barbecue sauce of your choice

Lay chicken pieces out on ungreased baking sheet.

Sparingly drop barbecue sauce on chicken. (The goal here is not to douse the chicken in the sauce but to add some flavor by getting the breading to absorb the sauce.)

Flip.

Repeat on other side.

Bake according to package directions.

I'm not kidding. It's really that simple. And how does it taste? Would I share a recipe with you I didn't love? This is definitely one of those dishes to throw together when there's literally zero time to cook.

Happy Cooking!

*I call my BFF "Mom" online to protect her anonymity.

Happy Healthy New Year (recipe)

Happy New Year everyone!

I must apologize for my tardiness. The blog schedule got a bit wonky and this was supposed to be the New Year's Day post (the whole healthy eating thing... blah blah blah). Anyhow, it's here now and that's all that really matters, so grab a saucepan and cozy up to the stove.

There are few things I like better on a snowy New England morning than a bowl of oatmeal and a mug of hot cocoa. That's what I call comfort food. But I'm not crazy about plain oatmeal and I'm not a fan of the instant stuff.

Regardless of how it's prepared, I try to have oatmeal at least one morning each week because I figure it offsets my love of eggs for breakfast, which I try to limit to one morning each week. Makes sense, right? So I experiment.

A couple of months ago, I threw this together and my first reaction was, "I need to write this one down!"

Auntie's Oatmeal for Two

1 cup milk

3/4 cup water

1 Tbsp dark brown sugar

1/8 tsp nutmeg

1/4 tsp cinnamon

dash of salt

1 cup rolled oats (quick cooking, not instant)

1 Tbsp maple syrup

1/4 cup raisins (optional)

Bring milk and water to a boil in a 1 quart saucepan

Lower heat and add brown sugar, nutmeg, cinnamon, and salt

Stir until sugar is dissolved

Add oats and cook over low heat for about 1 minute

Add maple syrup and raisins, stir

Remove from heat and let stand for a minute or two to thicken

Yield 2 servings

The Usual Notes:

To double or triple the recipe, no additional instructions are necessary.

If you only have light brown sugar, then use it. I just prefer the dark.

When it comes to cinnamon, less is more. I once accidentally added a bit too much and POW! That'll wake you up for sure.

Don't skip the salt. Trust me on this one. It's just a tiny amount, but it makes a huge difference in the flavor.

If you buy your raisins in the single-serve boxes for the kids, one box is the perfect size for this.

Don't go crazy looking for top quality maple syrup. That cheap imitation pancake syrup works just fine. In fact, given the choice between the two, I'd save to good stuff for waffles and pancakes.

Yes! You can reheat this if you find you have leftovers. Simply reheat in the microwave but stir in about a tablespoon of milk per serving first.

it will thicken if you let it rest for a minute before serving

Variations:

When I don't have raisins on hand, I like to slice banana over the top instead.

For apple cinnamon oatmeal, omit the maple syrup and cut down or omit the raisins. Replace them with about 1/2 cup of applesauce. (I love to do this in the fall when we have tons of homemade applesauce, but the stuff in the jar works just as well.)

By the way, I won't tolerate whining that you don't have time to make this in the morning. It takes less time than brewing a pot of coffee. Set your ingredients (except for your milk) on the counter the night before so you're ready to go.

Rise and shine!