Sauteed Green Beans

Growing up in my house green beans were served one of three ways.  Holidays meant green bean casserole, and the rest of the year meant canned green beans or fresh green beans boiled to a greyish color and served lifeless along side dinner.  Needless to say, I wasn't a big fan.

A couple years ago, I decided to try something new.  Rather than boiling the beans, I opted to saute them in a little olive oil and season them with lemon juice and herbs.  Everyone loved them and they have been a regular on our table since then.  You can use fresh green beans if they are in season, or you can use frozen the rest of the year.  Just remember, if you use fresh, they will cook a lot quicker than the frozen variety.


Sauteed Green Beans

1 lb frozen green beans
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp dried basil
Kosher salt

Heat a large skillet over medium high heat until drops of water dance on surface of pan.  Add olive oil, then green beans.  Saute over medium high heat for 7-10 minutes, or until bright green and crisp-tender.  Reduce heat to medium and add lemon juice and basil.  Season with salt to taste.  Saute 2 minutes longer.  Serve immediately.  If desired, garnish with shredded lemon zest.

Ham w/Apples and Sweet Potatoes

I enjoy cooking with seasonal foods, and with fall setting in here in Nebraska, apples are in abundant supply.  This recipe uses the flavors of apples and another fall favorite, the sweet potato, to pair with glazed ham slices. The apples and sweet potatoes are placed in the bottom of the pan, then the ham is placed over the produce, and everything is topped off with an orange based glaze that goes well with everything.


Ham w/Apples and Sweet Potatoes

2 large sweet potatoes (about 1-1/4 lbs each)
2 apples
1-1/2 lbs ham, cut in thick slices
3/4 cup orange juice
2 Tbsp cornstarch
1 Tbsp soy sauce
2 Tbsp orange marmalade or apricot preserves
1 tsp grates fresh ginger
1 clove garlic, minced

Preheat oven to 375 degrees F.  Peel and cut sweet potato into 1-inch chunks.  Place sweet potato in saucepan and add enough water to cover.  Bring to a boil and cook, uncovered for 15 minutes.  Drain well.

Meanwhile, make sauce by mixing together orange juice, cornstarch, soy sauce, marmalade or preserves, ginger, and garlic.  Bring to a boil, stirring often.  Reduce heat and cook 3 minutes, or until thickened.

Cut apples into eight wedges.  Remove core from each wedge and arrange apples and sweet potatoes in single layer in the bottom of a 9x13-inch baking pan.  Arrange ham slices over top of apples and sweet potatoes.  Pour sauce evenly over top of ham.  Cover with aluminum foil and bake at 375 degrees F for 20 minutes.  Remove foil and bake 10 minutes more.  Serve immediately.

Pesto Crescent Rolls

Sometimes, I just need a quick side dish.  When I want some type of bread for that side dish, I usually reach for a package of refrigerated biscuits or rolls.  That's where this recipe started.  I decided to have crescent rolls with dinner, so I opened the package up, and laid them all out.  Suddenly, I remembered I needed to add something to the main dish I was making.  I opened the refrigerator and there was a jar of leftover pesto sauce just staring at me, begging to be used.  I decided to spread a little over the top of the crescent rolls before rolling them up.  I then baked them according to the package directions.  They came out delicious.  Hope you enjoy.


Pesto Crescent Rolls

1 tube crescent rolls
3 Tbsp pesto sauce

Unroll and separate crescent rolls.  Using pastry brush, spread pesto sauce over top of unrolled crescent rolls.  Roll and bake according to package directions.  Serve hot.

Roasted Butternut Squash

In the fall, butternut squash is plentiful and cheap.  So every fall, I look forward to cooking this vegetable in as many ways as I can.  This is one of the simplest ways I can think of.  Simply toss the squash with some oil and a few seasonings, then roast in a hot oven for about 45 minutes.  The squash comes out soft and sweet, and the seasonings give it a savory flavor that compliments the squash beautifully.


Roasted Butternut Squash

2 medium butternut squash (about 2 lbs each)
3 Tbsp olive oil
1/2 Tbsp kosher salt
1 tsp dried sage

Preheat oven to 400 degrees F.  Cut butternut squash in half.  Using a spoon, scoop out and discard the seeds.  Using a large knife, trim away peel from squash.  Cut squash into 1-inch cubes and place in large bowl.  Pour oil over top and toss to coat.  Sprinkle sage and salt over squash and toss again.

Pour into baking dish and roast in 400 degree F oven for 40-50 minutes, stirring every 15 minutes.  Remove from oven and cool slightly.