My kids always count on fries with their burgers. I mean it’s like a burger staple for them. Serve them a burger without a side of fries and they’d probably look at me like I had just sprouted a second head, or antennae. They’re actually really good sports because burger night, which only falls once a month (maybe twice a month on a leap year) is the only night they get fries with dinner. Despite knowing that it was in fact burger night, I forgot to check to make sure I had potatoes. I also had a gaggle of kids at our house that day and no way to get to the store. What I did have? Several pounds of fresh green beans! Green bean fries came to my rescue. These were so good that it actually took me several minutes to convince my husband that I hadn’t gotten them carry-out from a restaurant or from the frozen food section of the grocery store. Every son raved about them. I mean a vegetable turned french fry? It was awe-inspiring. I’ve got to admit the way their jaws dropped and the awe-struck looks on their faces…it was pretty magical. Next time though I think I will try baking them instead of frying.
Heat a few cups of vegetable oil in a deep pot or fryer over medium-high heat.
Meanwhile, pour chicken broth into a saucepan and bring to a boil over medium-high heat. Add the green beans and let boil for 5 minutes. Remove beans from broth with a slotted spoon and set in a bowl of cold water.
After beans are cooled down, pat dry with a paper towel.
Whisk the egg and milk together in a shallow bowl.
In another shallow bowl, combine flour, breadcrumbs, onion powder, garlic powder, salt and pepper.
Dip the beans into the egg mixture, followed by the flour mixture and place in hot oil, a few beans at a time. Cook for 2-3 minutes or until golden brown.
Serve with ranch dressing or other dipping sauces. Add a few drops of wasabi to ranch dressing and mix thoroughly for a wasabi-ranch dipping sauce
Whether you’re looking for the ultimate appetizer, or a delicious easy dinner these crockpot Hawaiian meatballs are there for you. They’re quick, easy, and they taste amazing with a simple ingredient list. Soaked in a sweet yet savory sauce, these meatballs make a kickin’ appetizer or a delicious dinner- just depending on how you serve ’em!
Dips are my favorite appetizer because they’re so convenient to whip up even at the last minute, and appropriate for just about any occasion. This creamy dill dip recipe is a refreshing sour cream based dip flavored with herbs & simple seasonings. Paired with simple dipping options it makes an outstanding option for parties & get togethers, or even a simple snack.
This delicious dessert berry recipe is perfect for almost any occasion. Cheesecake stuffed strawberries are your favorite dessert in petite, finger food form. Get a little bit of dessert on the dessert table without much extra effort. It’s just the thing to serve when you don’t want to hire a planner- but want the same catered quality.
Being that we have all these boys and seeing as how I am cheap, I try to buy in bulk whenever possible. Notice I said cheap. I’m not even going to try and dress it up and label myself as frugal, thrifty, etc. I’m just cheap. As part of my cost-cutting, we have a membership to Costco and that’s where the majority of our groceries come from. That being said, almost every trip to Costco my kids manage to convince me to buy them lunch, a snack, an ‘I’m going to die right this very minute if I don’t eat’ something from the food court. Their favorite thing to order is the Chicken Bake. So when I came across this recipe for Buffalo Chicken Garbage Bread, I knew they would love it.
I altered the recipe to the satisfaction of my tastes and those of my cheese-aholics. Notice I also changed the name. I could just imagine if I answered their ‘what’s for dinner’ question with something that included ‘garbage’ in its name. So I didn’t.
Buffalo Chicken Bake
2 cups cooked chicken, shredded or diced 1 tsp. olive oil 1 pizza dough (we used homemade and let it defrost in the refrigerator overnight) 8 oz. of shredded mozzarella cheese 8 oz. of shredded cheddar cheese 1/2 cup of buffalo wing sauce, divided 1/4 cup of ranch
1. Pre-heat oven to 425°F. Toss chicken with 1/4 cup of your wing sauce. You can add more or less depending on your desired spiciness. Stir to combine, the ranch dressing and remaining 1/4 cup wing sauce. 2. On a floured surface, or counter top, roll out dough into a long rectangular shape. Spread buffalo ranch sauce evenly across the dough. Add chicken and then top with both cheeses. 3. Pick a side and roll the dough up to form a log. Seal both ends (prevents ‘oozing’ while baking) and place seam side down on a non-stick or greased baking sheet. 4. Bake for 30 minutes. Let sit and ‘rest’ for 5-10 minutes before cutting into slices, then serve!