Green Beans and Mushrooms

I made this the other night as a side dish with fish and rice, it was really good, I didn't do the bacon this time, so instead of adding the bacon I added a little bit more salt.

Ingredients:

1 lbs of fresh green beans, cleaned and cut into pieces

1 pkg of button mushrooms chopped

2 tbsp butter or EVOO

1-2 cloves garlic, minsed

2 slices of bacon chopped (optional)

salt and pepper to taste

Directions:

In a large skillet brown bacon, remove once crisp. Add butter and garlic. Once garlic is cooked add green beans and let cook until bright green, salt and pepper. Once green beans are done to your likeness, add mushrooms and bacon and cook a couple minutes.

Brussels Sprouts with Cranberries

Simple tasty way to make brussels sprouts, looks nice and pretty on your Thanksgiving table!

For a small variation add about half a cup of toasted pine nuts, it adds a nice crunch to it!

Ingredients:

1 pkg Fresh Brussels Sprouts, roughly chopped

2 tbsp butter

1-1.5 cups dried cranberries

salt, pepper and cayenne pepper to taste

Directions:

In a large skillet saute brussels sprouts in butter, about 2-3 minutes. Salt and pepper to taste, then add a pinch of cayenne pepper (all depending on how spicy you like it). Saute another minute. Stir in cranberries and serve.

Chicken and Dumplings

Ingredients:

4 - boneless skinless chicken breast, cut into strips or cubed

4 cups water

1-2 carrots, peeled and chopped

2- stalks celery, cleaned and chopped

2-3 medium potatoes, cubed

1 can biscuits(8 count), cut into quarters or 1/6th's, depends on thickness preference

1 chicken bouillon cube(optional)

salt and pepper to taste

1tsp flour mixed with water(optional)

Directions:

Bring water to a boil and and salt, add chicken. Cook chicken most of the way threw and add chicken bouillon cube, potatoes, carrots and celery (you can add the carrots and celery in a little later if you like them more aldente). Cook until tend then add biscuit pieces and more salt and pepper to taste. Cook 5-7 minutes, or until dumplings are cooked through, to help them cook faster stir them under the water and chicken. If you want to thicken the liquid add in the flour and water mixture until thickened to your liking.

Stuffed Young Zucchini

I so plan on trying this!!

Ingredients

• 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
• 2 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, chopped
• 1 small to medium yellow onion, chopped
• 3 to 4 cloves garlic, grated or chopped
• Salt and freshly ground black pepper
• 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
• 2 slices white toasting bread
• Softened butter
• A small handful flat-leaf parsley
• A few sprigs fresh tarragon or a small handful basil leaves
• 3/4 cup shredded Parmigiano-Reggiano
• 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.