Yesterday was the first day of Spring and it was a beautiful day, sunny, warm-ish……….let’s face it after a long winter, the first day its over 40, the flip flops come out and the coat goes back to the closet, or in my case the back seat of the car…..it’s a coat closet right??
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!
Sometimes, when you are either lazy, time is of the essence, or it’s just to hot to cook, a girl needs to bring out the crockpot. This recipe is quick to throw together, and you can have dinner ready when you need it.
Tender chicken breast with baby red potatoes, sweet peas, and leeks for that mellow onion taste. Low fat sour cream, a few smashed potatoes, and a touch of fresh tarragon make a creamy sauce for this “all in one” dish……meat, potatoes, and a veggie.
I really am not usually a fan of chicken in the crockpot, its kinda sickly white, so I sautéed the chicken just to give it color. I cut the potatoes in half….mine were small, so if you have larger potatoes cut them in quarters.
A word about leeks……wash them very well, or you will have a mouth full of grit. I cut mine in the way they need to be for a recipe, them plunk them in a bowl of cold water, swish them around and let them set a minute. Use a slotted spoon to get them out of their…….bath. Then use as indicated in the recipe. The first time I used leeks in a recipe I made the mistake of just rinsing the whole leek and the result was…….grit…..yuck!
If you do not have fresh tarragon like me……my tarragon was so out of control I had to move it from the garden to its own area. It’s a huge bush……I swear it was four feet tall and about that big around. You can use dried, but I would cut the amount in half……it’s a strong flavor, and add it when you put the chicken in the crockpot.
So, how did it taste………well let me put it this way……..Tim does not like peas and he thought is was really good. I love peas and I thought the same.
So, if you are looking for quick, ready when you are meat and potatoes dinner, try the Crockpot Tarragon Leek Chicken.