PF Changs Crispy Fried Green Beans

 Do you like PF Changs like I do....?
well these are pretty phenomenal and super easy to make at home.

Crispy Green Beans

oil for frying

1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour


Directions

1.Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2.Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3.In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4.Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.
 

cold corn & black bean salad

I admit. I made this begrudgingly. I needed to take something to fish taco night at the neighbors and this is what I had all the ingredients for. So I made it. I swore I wouldn't like it...

but embarrassingly enough I declared at there table over and over again, my love for it.
Its amazing. I will make it a lot.
I dare you too, and its not spicy at all... I am a heat pansy.... its fine... its yummy cool refreshing and sweet, you'll love it.

Black Bean-and-Corn Salad


1/4 cup balsamic vinegar
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1-1/2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 cup fresh or frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
3/4 cup chopped onion
1/3 cup minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Bring first 7 ingredients to a boil in a small saucepan.
Reduce heat, and simmer 2 minutes or until sugar dissolves.
Combine vinegar mixture, corn, and the remaining ingredients in a large bowl; cover and chill.
Beginning to end is about 10 minutes, then with an hour to chill.

rosemary garlic parmesan mashed red potatoes

I made a new cranberry stuffed porkchop... and so to go with it I wanted mashed potatoes.. and then I went.. ohhh rosemary... ohhh garlic.. ohhh parmesan.. and then I only had red potatoes..... so I made these up...

and they were pretty much perfection. Am I allowed to say this. I am not a huge fan of ultra creamy potoates, I like some texture and a flavor. Thats what we got.

I have no measurements cause these just kind of came togethor... as I saw what they needed.. but the general idea is here.

12 red potatoes
1/4 cup (approx) diced white onion
1/2 cup or more who knows heavy cream
1/4 cup butter
1/2 cup fresh grated parmesan
 fresh rosemary
fresh garlic
pepper
salt

chop potatoes with skins on, bring to a boil, and wait until softened (about 25 minutes) drain in colander.

in pan bring 1 Tbs of butter melted in pan. soften onions in pan, add garlic (as desired), bring back potatoes, mash. Then add remainder of butter, whipping cream, and seasoning. Melt in parmesan cheese at the end.

enjoy.

p.s. the porkchops were a flop. Im still on a hunt for one with good filling, that leaves the meat tender, that doesn't have a syrupy sauce poured over top. Know of any?

roasted carrots & sauted swiss chard with feta

we harvested lots from the garden today and wanted to use it someway new...

so we tried these two tonight.. and lets just say.. we WILL do them again.

delicious, few ingredients, and low cal, fresh ways to cook up some veggies.

Roasted Carrots
12 carrots
3 tablespoons olive oil
1 1/4 teaspoon of kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons of minced fresh dill or parsley

1. preheat to 400 degrees
2. If the carrots are thick, cut them in half lengthwise; if not leave whole.
3. Slice the carrots diagnolly in 1 1/2 inch slices.The carrots will shrink while cooking so make big slices.
4. Toss them in a bowl with oil, salt pepper
5. Transer to sheet pan in 1 layer and roast for 20 minutes until brown and tender.
6. Toss with seasoning and serve.


Swiss Chard Stir Fried with Feta

2 tablespoons pine nuts, toasted to light brown
2 tablespoons peanut oil
2 meium shallots
2 bunches red swiss chard or 2 bunches white chard, rinsed and torn into 2" peices
1/4 cup fet or goat, etc
salt and pepper

1. Heat oil on medium heat
2. Add shallots; stir fry 1 minute until beginning to brown.
3. Add swiss chard, toss and cover.
4. Cook 2 minutes.
5. Remove cover and cook another minute.
6. If there is liquid drain it off.
7. Stir in feta, cook 30 seconds or until it starts to melt.
8. Add pine nuts and season.
9 Serve immediately.


**  sorry for the bad image.. but we dined via candlelight... and it will just have to do.. :)

macaroni & cheese (the good way) & garlic mashed potatoes .. a double whammy

Im not going to lie I like mac & cheese even the gross kind... but this, this is a yummy treat in our house
and it gets gobbled up quick....

in fact we threw our girl a little Rylan Regatta way back when... made two heaping huge pans of it, and I never got a bite in time.... I guess it was a hit.. Try it for yourself...

in fact I tried to snap a pic of it when it popped out of the oven... but it was already dispersed....

so here it is in its shinning glory with ribs, & garlic parmesan mashed potatoes..

Mac & Cheese

Ingredients :

16 ounces elbow macaroni ( cooked)
 1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes ( I use Velveeta for creamier mac and cheese)
breadcrumbs

Directions

Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

oh I see how you are... you want the garlic mashed potatoes too.. fine fine.... :)
 
Parmesan Baby Red Garlic Mashed Potatoes
 
Ingredients :

2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese
Directions

Put potatoes and garlic in lg pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash withwith the butter, milk, and salt.

Stir in the parmesan cheese.

oven baked zuchhini and tomatoes

Because I don't want to forget this delicious little thing we wiped up tonight.

Our garden is in full bloom and so we pulled some things out of it and got to cooking.

1 HUGE zuchhinni or 2 small ones
15-20 grape tomatoes
chopped onion

pressed garlic 3-4 cloves

marinated sweet peppers
olive oil
pepper
several leaves of basil
parmesan

half moon the zukes.. add a half cup of chopped onions, with grape tomatoes, garlic, and diced marinated sweet peppers,  and mix in a casserole pan, greased.

Drizzle with olive oil, add pepper.

Bake at 450 degrees for 18 minutes

sprinkle with parmesan, bake for 3-4 more.

top with chopped basil.

Yum. So summery.

Mexican Layer Dip

this is a recipe Im sure you all have one of
but I tend to be picky when it comes to Mexican
I don't do olives, or totally love salsa and I don't like the taste of plain old sour cream with nothing else..

but this I liked... and I have made a couple times.... thanks to a sweet lady at a moms club..
so here it is

Mexican Layer Dip
1 can refried beans
1 pkg. sour cream
1 pkg Lawrys taco seasoning
2 tomatos chopped
1/2 cup chopped cilantro
1 cup shredded cheese
2 avocados Or pre-made guacamole
1/8 cup finely chopped onions

Spread the refried beans in a 9x11 pan, mix the sour cream with the taco seasoning and layer that over the beans, then mix the avocado with the onion and add some garlic salt and a squeeze of lemon then layer over the sour cream. Top with shredded cheese, tomatoes and cilantro. Serve with tortilla chips.

Strawberry Spinach Salad

this is my Aunts recipe, I like it. I change it. Its a staple. The dressings lasts awhile... make it, it just feels like spring & summer...

dressing

1/3 cup red wine vinegar
1/3 cup olive oil
chopped green onions
1/4 cup sugar
1 Tablespoon Dijon mustard
1/2 teaspoon pepper
1 teaspoon salt

mix togethor refrigerate overnight (the flavors blend better, sometimes in a pinch I don't though)

toss with Spinach leaves, sliced strawberries & pecans
sometimes we change this up, and add feta or walnuts instead, or almonds, or whatever is on hand. :)

Fried Apples

6 large red apples, unpared, cored
3 tablespoons butter
1/2 cup cooking wine
1/2 cup water
1 cup sugar
1 tablespoon lemon juice
1 cinnamon stick (6 inches long)


Sauté apples in butter for 6-8 minutes in non-stick skillet.
Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes.
Pour over apples.
Cook, uncovered, until apples are tender.
Pour into serving dish.
Serve warm or cold.


* These are awesome with the apple brown sugar pork posted above. And were wonderfull as another sweet side on Thanksgiving. :) My hubby adores these..

Orzo Primavera

2 tablespoons olive oil
2 cloves minced garlic
1 minced shallot
1 small zucchini, chopped small
1 cup shredded carrots
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 cup frozen peas
salt and pepper

Heat a medium skillet over medium high heat and add oil.
Add garlic, shallots, zucchini and carrots and saute for five minutes.
Add chicken broth and bring to a boil.
Add orzo and bring to a boil, cover and reduce heat to medium.
Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
Uncover and stir in cheese, parsley and peas.
Season with salt and pepper to taste.

* I do not use the shallots. But this is a wonderfully yummy side dish. That I have made a handfull of times. Its easy, and warm and delicious, fantastic with pork. Wish I had a better photo of it. This is adaptation to Rachel Ray's. My only suggestion is to double if your having more than 4 people for dinner, it goes fast.

Parmesan Potatoe Wedges

Parmesan Potatoe Wedges

4 large potatoes, washed and drained
1/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp pepper
4 tsp garlic powder
2 tsp dried thyme crushed

Preheat oven to 375
Cut each peice lengthwise into 6 wedges
Combine all ingredients in Ziplic bag then add potatoes. Make sure all potatoes are well coated.
Spreak potatoes on baking sheet and bake for 35-40 minutes, or until tender and golden brown. Turn potatoes once while baking.

* This is from the easy cooking Costco book. We love them... always get lots of compliments when we grill and make these potatoes.