Well, our weekend didn’t quite go as planned. It started snowing early Friday afternoon and this is what we woke up to Saturday morning. We decided the trip to Fort Worth was not really worth the risk and stayed home. I’m pretty bummed because I was really looking forward to the run and some away time, but better safe than sorry I suppose. To keep myself occupied I’ve been cleaning the house, doing laundry, playing with the babies, writing, and cooking. I made two different recipes that incorporated the honey from Friday’s post so I thought I’d share them with you.
The first recipe is Honey-Balsamic Green Beans. These green beans have the perfect combination of crunch and flavor. There are a few steps to this recipe, but nothing hard and they are worth the extra effort.
You will need:
- 1 package of fresh green beans – approximately 16 oz., ends trimmed
- 1 tbsp. olive oil
- 1 tbsp. minced garlic
- Salt & Pepper
- 1 tsp. honey
- 1 tbsp. balsamic vinegar
Bring water to boil, add green beans, and blanch for 2 minutes. Remove green beans from pot, add to a bowl of ice and water. This helps stop the cooking process. Give them a minute to set and then drain.
Heat a large saucepan and olive oil over medium heat. Add green beans and garlic. Cover and cook to desired texture, approximately 10 minutes, stirring occasionally. Uncover and stir in honey and balsamic vinegar. Salt and Pepper to taste. Tomorrow, easy two-ingredient pancakes. Enjoy!
This recipe was adapted from Paula Deen’s Honey Balsamic Green Beans recipe. You can find the original recipe here.