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Nov 182013
 

Fried Italian Flavored Green Beans

Not too long ago I mentioned having fried green beans in a restaurant that we went to and we were dying to try them at home. This was not their way of battering them but husband loved them better than the restaurant’s! One of the problems with doing it sooner was, the Fry Daddy that we had purchased a few months ago decided to stop working properly (something to do with the magnetic cord connection) and as I could not find the  receipt, I couldn’t take it back so, no deep fryer. I could have done it on top of the stove but I really don’t like to deep fry there. We looked all over town for a fryer that didn’t have that kind of cord, but I guess all the newer models have the same design. Okay, no problem maybe, as my mom had a fryer that she gave me before she passed that was stuck down in the bottom of her cabinet and didn’t use because she hardly ever fried. Out to my shed to dig it out and see if it was still in working condition before I cleaned it up. Sure enough, I plugged it in and it had water boiling in no time at all! One of the reasons I was skeptical was that it dates from the 1950’s and it’s an old Nesco Fryryte with the cord that is coated in a brown and white material like cover, my older buddies would know what I’m talking about! It cleaned up beautifully and when Kenny came in, I had it sitting proudly on top of the counter, all shiny and ready to cook. Where the control knob is, it tells you all the different temps you should use for frying different foods and even tells you what setting to use for frog legs, bacon and pop corn? Wish I had the book for that last one!  Husband didn’t even remember my mom giving it to us and then gave me hell, well sorta, for not trying it before we bought a new one; just can’t win with men, I swear! Well, I tried my version of deep-fried beans that night and my recipe basically depends on your own taste preferences and how many you want to cook………..

greenbeans and frier 002greenbeans and frier 001

 

5.0 from 1 reviews
Fried Italian Flavored Green Beans
 
Ingredients
  • Whole fresh green beans, tips removed
  • Bread crumbs
  • Italian seasonings (I used a little basil, oregano and parsley)
  • Parmesan cheese (about a ¼ cup to 2 cups of of bread crumbs)
  • Egg, beaten with a little milk
Instructions
  1. Parboil the green beans for about 2-3 minutes, drain well.
  2. Dip beans into the egg mixture and then coat with the seasoned bread crumbs.
  3. Deep fry in a preheated fryer at 375 degrees until nicely browned which will only take a couple of minutes.
  4. Drain on paper towels and try not to eat them all before you sit down to eat!
  5. IF any are left-over, may be reheated for a few seconds in the microwave or in a very hot oven.

 

I hope you all had a nice weekend as I was going to share this recipe on Saturday but, well I’ll tell you that story tomorrow………..enjoy!

Dec 272012
 

Marinated Antipasto Veggies

Nice dish to make the day before the big bash on New Year’s Eve to serve up with some sliced cheeses, hard salami and some Italian bread. I really like dishes that can be made ahead of the arriving guests so I have more time for visiting. This would also be awesome for football parties and of course the big Super Bowl coming up soon. It’s hard to believe 2012 is coming to an end along with football season!

antipasto salad

Marinated Antipasto Veggies
 
Ingredients
  • 1 lb fresh mushrooms, stem removed
  • 1 can plain artichoke hearts, drained, washed and cut into quarters
  • 2 cups pitted black olives
  • 1 basket cherry tomatoes
  • 1 cup red pepper slices
  • 1-1/2 cups white wine vinegar
  • 1-1/2 cups olive oil
  • ½ cup minced onions
  • 5 garlic cloves, minced
  • 2 teas sugar
  • 1 tbsp of each of the following:
  • dried crushed basil
  • dried crushed oregano
  • fresh ground black pepper
Instructions
  1. Combine all the veggies in a baking dish in a single layer.
  2. Combine the remaining ingredients in a saucepan and bring to a boil; simmer for 5 minutes.
  3. Let cool for 10 minutes and pour over the veggies; toss gently to coat.
  4. Cover and refrigerate overnight, turning veggies a couple of times during the marinading time.
  5. Drain before serving.

 

Kenny and I are going to have our usual New Year’s Eve, nice and quiet, curled up in front of the fireplace, watching the ball drop from Time’s Square (if we can stay awake), and drinking a bottle of bubbly…………..enjoy!

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