Ok, so maybe take off isn't exactly the correct way to phrase it. But, I am happy for any progress!
While feeling a little bit proud of myself I paid a visit to Rob's parents house. To put it lightly, I was put to shame.
They were very generous with their fruitful garden so today I decided to prepare a little something special for them. I usually prepare my green beans like this, but have never really used a recipe. I tried to measure things out so that I could put it on here because they were oh so yummy!!
Garden Green Beans
Ingredients
- Roughly 1 lb green beans
- 1 T olive oil
- 2 t onion powder/flakes
- 2 t minced garlic
- 1 T Dales Seasoning
- 2 t McCormick Montreal Steak Seasoning
- Chicken or beef broth
1. Wash and trim green beans. Chop into 1 inch pieces
2. Place in pan and cover with chicken broth. Boil about 20 minutes or until green beans are tender.
3. In a large pan heat 1 tablespoon of olive oil. Add onion and garlic and stir about 1 minute. Place green beans in pan and stir. Add Dales and Montreal seasoning and stir several minutes.
4. Enjoy!
I do not have a food scale and got these green beans straight from the garden so I really guessed on the weight. You may have to adjust the ingredients based on how many green beans you have on hand. Hope you enjoy these as much as I did!
Now onto something sweet! Blueberry Lemon bread is one of my all time favorite things to bake in the summertime! My parents have a blueberry patch at their house, so in the past I have scoured the internet for blueberry recipes. Of course blueberry muffins are always delish, but they do get a little old. Seeing as how my parents recently gave me some fresh blueberries AND they are darn cheap right now- I have made this recipes several times already in the past two weeks! Here is the recipes
Blueberry Lemon Bread
Ingredients
- 1/3 cup butter- melted
- 1 cup sugar
- 3 T fresh lemon juice
- 2 eggs
- 1/2 t salt
- 1/2 cup milk
- 2 T grated lemon zest
- 1 cup fresh blueberries
Glaze
- 2 T fresh lemon juice
- 1/4 cup powdered sugar (may have to add some to obtain desired consistency)
1. Cream butter and sugar until light and fluffy. Beat in eggs and lemon juice.
2. Combine flour, salt, and baking powder.
3. Stir into egg mixture alternately with milk. Beat well after each addition.
4. Fold in lemon zest and bluberries.
5. Pour into greased 8 x 4 loaf pan. Bake at 350 for 60-70 minutes.
3. Stir into egg mixture alternately with milk. Beat well after each addition.
4. Fold in lemon zest and bluberries.
5. Pour into greased 8 x 4 loaf pan. Bake at 350 for 60-70 minutes.
Glaze
1. Combine lemon juice and powdered sugar. Add powdered sugar to obtain desired consistency. Drizzle over warm bread. Lick bowl.
