Corn And Pork Kebabs With Rosemary Green Beans And Potatoes Recipes

CORN AND PORK KEBABS WITH ROSEMARY GREEN BEANS AND POTATOES

Steps:

• Prepare grill and if using bamboo skewers soak in water 30 minutes.
• Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
• While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
• Serve kebabs with vegetables.

ROSEMARY PORK WITH POTATOES AND GREEN BEANS

Steps:

• Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot).
• Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
• Cut the potatoes in half lengthwise and then put on top of the meat.
• Put the green beans on top of the potatoes.
• Mix the water and garlic salt together until dissolved and pour over the ingredients.
• Cook on high 2-3 hours or low 4-6.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.