Green Beans

Green beans are a staple at our house.  Simply because they are green and my family won't complain when I put them on the table.  Both pluses in my book. They are also cheap and easy to keep in the freezer for quick meals.  You can use them in a salad, plain with dip or as a traditional side dish.  Don't forget Green Bean Casserole.  Ok you can forget that one because it is SOOOOO gross in my book.  I refuse to even have it at Thanksgiving.  I typically serve my green beans as a side dish similar to how this recipe is prepared.  

  

This dish takes literally minutes so have everything ready before you start your pan. 

Butter into a cold pan.

When "foaming" add the pecan nuts. Then do not move from the stove!  Toss until they darken SLIGHTLY.  They burn so fast. Not good eats as AB would say.

Then removed the nuts and add the beautiful blanched green beans. Ok so I am lazy and did not blanch them.  I stuck them in the microwave for 25 seconds with a little bit of water and plastic wrap on the top just to soften them a little.

After around 2 minutes or when the beans start to brown at the ends I added the garlic and tossed until I could smell the garlic.

After cooked I place everything in a bowl.  Beans, nuts and garlic.  I tossed with 1 tsp of red wine vinegar.  I never have done this step before but it made the beans have an amazing flavor that I loved.  Probably one of the best "beans" I have taste.  Served with mash potatoes and BBQ chicken.

LOVE, LOVE, LOVE this simple recipe and it made plain green beans take on a whole new flavor.  Play around with different vinegars and nut types.  I will most definitely be keeping this one as a staple in our house.

Miller Trout

I grew up (as stated before) eating fish.  I distinctly remember fish being brought home and all I wanted was for them to fry the.... tail.  OH MY GOSH.  The crunchy fish tail was my favorite.  Needless to say, I have not had it in a while.  I am not a fisherman and to be honest, isn't trout something you are suppose to catch yourself?  Well, I could not so I got this yummy fish at Sprouts.  

I started off by grinding some thyme and then adding it to some flour. 

Here it is ready for my fish.  Here... fishy fishy!

My beautiful, non stinky trout butterflied and ready.  BTW, if the fish stinks, it's not good.  It should smell like the ocean.  Speaking from experience of course.

Here is my saute pan with the butter "foaming".

Flesh side down into the pan.  Sizzle... Sizzle....

Look at the golden color!  It smells like the ocean mixed with butter.  Is your mouth watering yet?

After I removed the fish I added mustard and a little cream to the pan to make a quick sauce.  DON'T skip the sauce.  It makes the dish!!!

Here it is.  Served with rice and roasted broccoli. (my husbands favorite)

I am going to be honest,  this is ridiculously easy.  The problem is that we usually don't have trout laying around our fridge or freezer unless you are a fisherman.  Don't be afraid.  My favorite part of this meal.... For 8 ounces of fish or one filet is only 200 calories and a ton of protein.  Eat up my friends.  It's good and good for you.

For some of you wondering if my kids ate it.  The both tried it.  Even Reagan!  Ryan said he would eat it again.  I guess I better learn how to fish.

PS: I guess I should explain the title "Miller" Trout.  There is a method in French cooking called "meuniere"  The word means "miller's wife".  This style of cooking is the food dusted with flour, sauteed in butter and then with a pan sauce created with the left over butter.  and... Now you know.  :)