Fresh Green Beans with Red Bell Peppers and Onions
1 lb. green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:12:562016-08-22 10:12:56Fresh Green Beans with Red Bell Peppers and Onions
Slice the tomatoes into 1/4 – 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste. Heat shortening, bacon drippings, or oil over medium heat. Dip the tomato slices in the cornmeal and fry in the hot grease or oil about 3 minutes or until golden on the bottoms. Gently turn the slices and fry the other side until browned.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:08:252016-08-22 10:08:25Classic Fried Green Tomatoes
For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside.
For the stuffed peppers: Preheat the oven to 350-degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.
Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes.
In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese.
Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:07:422016-08-22 10:07:53Stuffed Red Peppers
Fresh Green Beans with Red Bell Peppers and Onions
Fresh Green Beans with Red Bell Peppers and Onions
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
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Classic Fried Green Tomatoes
Classic Fried Green Tomatoes
Slice the tomatoes into 1/4 – 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste. Heat shortening, bacon drippings, or oil over medium heat. Dip the tomato slices in the cornmeal and fry in the hot grease or oil about 3 minutes or until golden on the bottoms. Gently turn the slices and fry the other side until browned.
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Stuffed Red Peppers
Stuffed Red Peppers
Salsa
STUFFED PEPPERS:
For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside.
For the stuffed peppers: Preheat the oven to 350-degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.
Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes.
In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese.
Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy.
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