Category Archives: Veggies

Green Bean Bundles

Last night we were invited over a family from our church’s house, The Crawfords. Super amazing family! They invited us over and said they would buy the groceries if I used my cooking skills to whip them up a yummy family dinner. I agreed quickly and we had an awesome night getting to know each other better and I was really happy with how the food came out! Lots of clean plate clubs after our meal so I was thrilled!

Last but not least, Jackie Crawfords kitchen would make any avid cook drool! Ya’ll, I was seriously smitten! It was perfect in every way. We are scheduling another “in home chef” get together soon and I’ll just have to take a pic of her her kitchen so you guys can see the utter amazement that it is! Check out this recipe below as I know it will come in handy for the upcoming holidays. My take on the sauce that tops the bundles it was makes it so special! The Crawfords and Harrisons love it and so will you!

Green Bean Bundles

1/2 cup orange juice

2 cloves garlic, minced

1/4 cup Teriyaki or low sodium soy sauce

3 tablespoons brown sugar

1 lb bacon

2 lbs green beans

Directions: Snap off the ends of the fresh green beans and blanch in boiling water for 3-4 minutes. Pull out, drain and let cool.

Cut the bacon up the middle vertically. take 4 green beans and wrap 1/2 slice bacon around each tightly and place seam side down on a baking sheet.

Next mix sauce topping: In a small bowl put in garlic, brown sugar, orange juice and Teriyaki sauce and whisk till sugar is dissolved. Spoon 3 teaspoons of sauce over each green bean bundle on pan and bake at 375* for 20 minutes. Makes about 20 bundles.


Tomato, Cucumber, and Mozzerella Salad

Happy Fourth of July Week! This salad is bright, fresh, healthy, and perfect for your fourth of July menu! It’s so easy you can do it, I promise! I made it as a side dish with some grilled BBQ chicken we had for dinner on Monday night and we loved it!

1 pint cherry tomatoes, washed and chopped in half

2 large cucumbers, skin peeled and cut in halves (moon-shaped)

8 oz Fresh Mozzarella Balls or pearls

2 Tablespoons Extra virgin olive oil

2 Tablespoons fresh basil, chopped like confetti

Sea salt and fresh cracked black pepper

Optional: 1 Tablespoon Balsamic Vinegar

Not your average carrots!

We spend time flavoring our meat and side dishes for dinner but most all the time leave our veggies plain. Why not break the mold with this oh so easy step up next time your cooking some carrots. No matter if you boil, roast, steam, or microwave your carrots, when they are cooked through try this for a great ending and some awesome flavor!

1/4 cup orange juice
3 tablespoons butter
1 tablespoon brown sugar
Sea Salt

Stir into hot cooked carrots and enjoy! Simple…shmimple!

Roasted Zuchini and Squash Skewers

I have been so into roasting my veggies this week! It really brings out such incredible flavors! YUM! How to roast you ask?? Top shelf of the oven on 400* until veggies are tender. It’s easy and the taste is so awesome. Try it!

3 Zucchini, chopped in pieces
3 yellow Squash, chopped in pieces
Drizzle with Olive Oil
Sprinkle Sea Salt
Sprinkle Pepper
Sprinkle Garlic

Bake 40-45 min on 400*

Brown Sugar Glazed Carrots

These are so easy and are good enough to be a side dish for a holiday or just a nice vegetable staple to accompany your weeknight meatloaf!
Brown Sugar Glazed Carrots

1 lb bag of baby carrots
2 tablespoons butter
2 tablespoons orange juice
2 tablespoons brown sugar
cracked sea salt

In a saucepan, boil carrots for about 12 minutes. Drain the water, with carrots back in your saucepan add in butter, orange juice and brown sugar. Cook on low heat stirring constantly until everything melts. Take off the heat place in serving bowl and top with cracked sea salt! This is so good and could not be easier! Enjoy!!