Green Bean Goat Cheese Salad
Oh, what to do with a beautiful bunch of green beans………
Green Bean Goat Cheese Salad!
My green beans this year were the most beautiful I have ever grown. I’m pleased, because the weather has been less than perfect for gardening. Beans usually like it warm and it really hasn’t gotten the normal summer warmth.
I usually make green beans in the as Tim would say “Northern” eaten style…..you know, fry up some bacon, add onion, beans, and water, then cook. I love this way, but it’s not very inventive for a food blog. So, I strived for something a little more creative.
Being a huge fan of goat cheese, I remember having it in a green bean dish, but is was a warm dish…………. why wouldn’t it work with a cold one………thank goodness it did. Now, every salad needs a crunchy element, I happen to love walnuts, but you can substitute what every kind of nut you prefer. But please,in the name of all that’s holy…….toast any nuts you are going to use in a salad. It enhances the flavor soooo much!
For a dressing, I used a basic dijon dressing with fresh tarragon ……..from my massive tarragon bush……..the thing is crazy big! Even if I used a cup everyday I would never use it all…….
This dish is super, super, simple. You can make it in advance, and assemble it right before you eat, making the perfect choice for a take-along dish. Serve Green Bean Goat Cheese Salad with grilled_______( fill in the blank) what ever you like for a perfect summer side dish!
- 1 pound of fresh green beans, trimmed
- 2 ounces of goat cheese
- 1/4 cup walnut, toasted
- For Dressing:
- 3 teaspoons Dijon mustard
- 8 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh tarragon, minced
- Salt and Pepper to taste
- Steam or boil them for about 5 minutes until they are tender crisp. Drain and place in ice water to stop the cooking process. Drain beans from ice bath and set aside.
- Mix all dressing ingredients and whisk until totally blended.
- Place green beans in a serving bowl, crumble on goat cheese, and sprinkle with walnut. Dress before serving.
Monterey Seafood Pasta
Seafood and pasta……..a match made in heaven. There is something about seafood, that when combined with pasta and something creamy, turns those ingredients into the yummiest thing ever!
I was going through some of my old recipes……….I have tons of them……. I have been collecting them since I was in High School. Home-Ec classes were my favorite. So, along with Home-ec and influences from my Grandmother, I have always loved to cook ……..it’s my way of showing love to friends, but mostly to family.
Tim’s twin brother Tom is here from the Philippines, and we wanted to stay in and have a nice dinner (we wanted to show Tom a little love) and watch our new TV……….48″ Sony with a new sound bar. So, while going through those old recipes, I found a seafood pasta dish called “Monterey Seafood Pasta”. I have no idea where I got the original recipe. After a bit of rewriting, I made it last night and the result was wonderful………creamy, a little bit spicy, with mushrooms and tomato, and of course the star of the show, the seafood. We added a loaf of crusty whole grain Italian bread and both Tim and Tom said it was a tasty pasta dish. Tim looked at me while eating and said “complements to the Chef”. If I can please my spice loving husband, it is a success!
We never made it to the TV portion of the evening ………well, Tom did, we got him hooked on one of our favorite TV shows “Blacklist”……..but Tim and I were pooped, so off to bed we went! Can’t wait to watch our favorite show on the big screen……..maybe with a bowl of Monterey Seafood Pasta ……….:)
- 5 tablespoons butter, divided
- 2 tablespoons flour
- 2 cups milk
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cut in half if large
- Salt and pepper to taste
- 3 cups sliced mushrooms
- 2 tablespoons minced garlic
- 1 cup white wine
- 1 tablespoon brandy
- 3 cups diced tomatoes
- 1 teaspoon sriracha sauce
- 1/4 cup heavy cream
- 1 pound pasta
- Chopped fresh parsley and grated Parmesan cheese for garnish.
- Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
- Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
- Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.
Oreo Stuffed Crescents
I’m not sure I have ever mentioned this before, but I LOVE Pinterest!!!! I can get lost for hours, and hours!!! Those of you who love Pinterest, you know exactly what I mean!
Now, we all see these fabulous recipes, neat craft ideas, and all that Pinterest has to offer,but how much of it really works the way we see it………well these Oreo Stuffed Crescents did!!!!
Now, I only have two complaints about Pinterest……1. I am never sure if I find a recipe and use it or parts of it, that I am giving credit to the right person for the idea/recipe and 2. I hate when you click on a recipe, and it goes to just a picture or something spammy!
I saw these Oreo Stuffed Crescents on Pinterest the other day and knew I had to try it. I picked it up from the food blog Oh Bite It ! I did put my own spin on it…….as much as you can with such a simple, but tasty idea.
The Oreo Stuffed Crescents took just minutes to prepare, minutes to bake, and were soooooo good!
The next time you are looking for a quick to fix sweet treat, try our Oreo Stuffed Crescents…….ad some vanilla ice cream…..hmmm, heaven!!!
They were husband and brother in law approved!!!!
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 8 Oreo cookies
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup heavy cream
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each crescent. Fold dough up and over cookie and swirl around to completely cover the cookie, making sure all the seams are pinched and sealed. Place on parchment lined cookie sheet.
- Using a pastry brush, brush each crescent with the heavy cream and sprinkle tops with chocolate chips.
- Bake about 12 minutes or until puffy and light golden brown.