NUTTY GREENS WITH BACON AND BLUE CHEESE
Provided by Claire Robinson
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
- In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
CHEESY GREEN BEANS WITH BACON
Cheese and bacon liven up plain green beans. This dish can be served immediately after preparing, but I often refrigerate it overnight to let the flavors blend together, then reheat it in a 350 degrees F (175 degrees C) oven until heated through.
Provided by CRFTYREE
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve 1/4 cup of bacon drippings in the skillet.
- Place green beans and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
- Place mushrooms and onion into the skillet with the reserved bacon drippings. Cook and stir over medium-high heat for 10 minutes; drain. Reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. Stir in the green beans. Season with pepper, and transfer to a 2 quart baking dish.
- Melt the cheese sauce in the microwave, and pour over the green bean mixture. Sprinkle with reserved bacon, and serve.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 13.4 g, Cholesterol 43.7 mg, Fat 13.5 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 948.3 mg, Sugar 6.9 g
GREEN BEANS WITH BACON AND BLUE CHEESE
Make and share this Green Beans with Bacon and Blue Cheese recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 23m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large casserole, place green beans and margarine.
- Microwave greenbeans to desired doneness.
- Just before serving, top with bacon and blue cheese.
- Toss to mix.
- Do not add blue cheese too far ahead of time.
- If you have to reheat, it melts and turns into an un-appetizing mess!
Nutrition Facts : Calories 198.7, Fat 18.1, SaturatedFat 6.3, Cholesterol 23.9, Sodium 403.2, Carbohydrate 3.7, Fiber 1.6, Sugar 0.7, Protein 5.9
PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE
I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
- Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
- Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
- Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
- Add the parsley, spoon the gravy on top of the mushrooms and serve.
Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5
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