This is one of the sides I made the other night to go with the steak. This uses one of the seasoning blends from Tastefully Simple*. Sometimes people ask why I buy seasoning blends like that when I like cooking from scratch so much. Well, there are times when I just don’t want to have to think about the proportions of oregano to rosemary and would rather only think about how much seasoning I need in general. Plus, it’s delicious, so why not?
You can do these on a sheet pan or in a saute pan on the stove. I made them on the stovetop because all of my oven space was occupied with other things.
Disclosure: This post contains affiliate links (marked wth *), which means I receive compensation for purchases made using the links.
1 pound fresh green beans
2 tbsp Tastefully Simple* Rustic Herb seasoning
½ tsp salt
Preheat saute pan over medium heat. Meanwhile, trim green beans (another shortcut – buy ones that are already trimmed).
Place green beans in a large mixing bowl and drizzle with olive oil to coat. Use enough olive oil so that they are just coated, not overly oiled. Add the salt and herb seasoning, and stir/toss to combine.
Add the green beans to the pan. Cook covered for about 10 minutes, stirring occasionally.
Variation: Preheat oven to 400. Spread green beans on a foil-lined sheet pan and roast in the oven for 10-15 minutes.
Freezer Prep: Combine all ingredients, place in a freezer bag. Move to fridge the morning of (if cooking for dinner), or place the bag in a large bowl of water to thaw. It’s not the end of the world if you put them in the saute pan frozen, just watch out because the ice/oil combo can pop and burn you.
Someone gave me a recipe for a twice baked potato casserole. I liked the concept of a twice baked potato casserole because you don’t have to fool with re-stuffing the potato skins. I was planning to make that, but I didn’t have the right potatoes. Plus, that recipe didn’t have cream cheese, and I decided that was necessary! We had this on Easter, and not much was left over.
5 lbs of potatoes, peeled
1 – 8oz. package cream cheese, softened
7 slices of bacon, cooked & crumbled
¾ cup shredded cheddar cheese, divided into ¼ and ½ cups
¼ cup heavy cream
1 stick butter
Boil the potatoes until fully cooked. Drain and transfer to the casserole dish. Add the stick of butter to the potatoes. Use beaters from a hand mixer to mash the potatoes.
Add cream cheese and heavy cream. Use the hand mixer on a low setting to blend everything together.
Add the bacon and ½ cup of the cheddar cheese. Blend again. You can add more cheese if you don’t think it’s cheesy enough. Taste and see if you think some salt needs to be added. The bacon is already salty, but I think I added maybe a pinch of salt.
Sprinkle the remaining cheese on top of the casserole and bake at 350° until it’s warm, the cheese is melted, and the sides look a little bubbly.
This is a super simple cucumber salad. It’s quick to make, and a good opportunity to practice knife skills.
2 pints grape tomatoes
Half of a medium red onion
2 packets Good Seasons Italian salad dressing & recipe mix
Red wine vinegar
Cut cucumbers in half vertically and remove seeds. Scoop out the seeds with a teaspoon or melon baller and cut into slices (half moon shaped).
Thinly slice onion (almost like a julienne size).
Halve the grape tomatoes.
Combine the veggies. Add seasoning packets, stir. Add red wine vinegar to taste (start with a few shakes, and increase a few shakes at a time).