Black Sesame Sauteed Green Beans

BLACK SESAME SAUTEED GREEN BEANS

PRINTER HAPPY VERSION > > > > > > > > >

Is there anything better than fresh produce in the summer? Confession... when its over 100 degrees outside I get a little overwhelmed around dinner time, but I can ALWAYS talk myself into firing up the stove for a bit of fresh produce. Today I got a great deal on some freshly picked green beans, and couldn't wait to cook them up. This recipe is fast, simple and adds tons of flavor without overwhelming the crispy earthy goodness of the green beans.

INGREDIENTS

1 lb. fresh green beans, washed, stem-ends removed

2 Tablespoons HOMESTEAD SEASONINGS VEGGIE BLEND

2 Tablespoons extra virgin olive oil

drizzle of dark sesame oil

2 teaspoons of garlic powder

2 Tablespoons toasted black or white sesame seeds

HIMALAYAN Pink SEA SALT and fresh ground pepper to taste

pinch of cayenne (optional)

INSTRUCTIONS

1. Cook the prepared green beans in a pot of boiling water for two minutes. 

Immediately remove from water and plunge into a big bowl of ice water to stop cooking. Drain. Blot dry.

2. In a saute' pan heat oil over medium heat and then add Green Beans, HS Veggie Rub and garlic powder. Cook for 2-3 minutes or until the bean begin to brown a little. Remove pan from heat, add the remaining ingredients- tossing gently to coat. Serve immediately.

 FAST, delicious and healthy .... three of my favorite things in the kitchen! Enjoy~

Crockpot Sticky BBQ Meatballs

CROCKPOT STICKY BBQ MEATBALLS
PRINTER HAPPY VERSION < < < < < < < < < << 

This weekend we have a bunch of friends coming into town. Some will be staying with us which is awesome, but the kicker is that we never really know when they will be pulling into town. The drive from Salt Lake takes about 4 hours and they usually leave right after work, (without stopping for dinner,) so I always try to have something delicious and filling for them to nosh on when they get here. My crockpot is my weapon of choice in this situation. I can tackle dinner for my family AND our late night visitors in one fell swoop!

Now PAY attention cause I am going to throw a little curve-ball at you... For this particular recipe I actually use the HOMESTEAD SEASONINGS PORK RUB, and not the BEEF RUB. It has all those tasti-fied browns sugars & homestyle bbq flavors that I was looking for in this dish, and its a super simple SET & FORGET recipe, which I love!

INGREDIENTS
1 bag (48 ounces) frozen meatballs
1 bottle (28 ounces) your favorite BBQ sauce
3 tablespoons HOMESTEAD SEASONINGS PORK RUB
1/8 cup Apricot jelly or preserves (optional)
1/8 cup Honey

INSTRUCTIONS
Combine meatballs, BBQ sauce, HS PORK RUB, Honey and apricot preserves in a crockpot.  Heat on High until warmed through, then set to Keep Warm until your guests are ready to enjoy them.

Hearty Homestead Chicken Pot Pie

HEARTY CHICKEN POT PIE
PRINTER HAPPY VERSION < < < < < < < < < < < < < <

INGREDIENTS:
3 cups cooked chicken diced*
2 tablespoons Homestead Seasonings Chicken Rub
1 cup frozen peas and carrots
1/2 cup frozen corn sweet/white
2 cans cream of chicken soup
1/4 cup sour cream
3 cups biscuit mix
1 1/2 cups milk
2 eggs
1/2 cup shredded cheese (optional garnish) 

Servings 10+
Prep Time:15 (plus time to cook/dice chicken)
Cook Time: 35



Note* Good Quality canned chicken or turkey is a great substitute for this recipe. If you are in a time crunch, opening a can could end up saving you an over an hour of prep time*


INSTRUCTIONS:
Preheat Oven to 400 degrees
Grease the bottom and sides of a 9x13 glass dish really well.
In a medium bowl add:
Cooked/diced chicken, HOMESTEAD SEASONINGS CHICKEN RUB, sour cream, and frozen veggies together and mix well, then spread mixture into the bottom of the 9x13 baking dish.
In a separate bowl:
mix Biscuit baking mix, milk and eggs (should be the consistency of a thin cake mix) Spread mixture evenly over chicken pot pie-- make sure you go all the way to the edges!
Bake at 400 degrees for 30-35 minutes or until golden brown. Now the mixture will rise and spread so its always a good idea to protect the bottom of your oven with a second pan covered in foil. ( I have unfortunately learned the hard way..many, many, many times.) Once the Pot pie is all golden brown and delicious, let it sit for at least 5-8 minutes. This will give the mixture a chance to thicken and set. Slice and serve.... dinner in a dish-- It doesn't get much better than that!