Wednesday, August 24, 2005

Side Dishes

It's getting close to dinnertime here, which may be why posting a couple more recipes seems like a good idea today. Remember the Oven-Fried Mustard Chicken? Well, today I thought I'd give you a couple of recipes that go well with it.

Sauteed Green Beans w/Bacon & Onion

Serves 4

1 pound green beans -- snapped or 1 package frozen green beans, thawed and drained
2 slices bacon -- cut in 1/4" pieces
1/2 medium red onion -- sliced
1 ounce sliced almonds

1. Toast almonds in a dry nonstick skillet.

2. Heat a large skillet. Saute bacon and onion until onion is soft. Add beans and saute until done. Serve. Sprinkle 1/4 of the almonds over each serving.

You don't want the onion slices to be too unwieldy to eat, so if the onion is large, cut the slices into smaller pieces.

Broiled Oregano Tomatoes

Serving Size : 4

2 large tomatoes or 4 medium tomatoes
1/2 teaspoon dried oregano
1 clove garlic -- minced
2 tablespoons scallions -- sliced thin
2 tablespoons Italian parsley -- minced
4 tablespoons fresh bread crumbs
2 teaspoons olive oil
1 pinch salt and pepper -- to taste
2 tablespoons Feta cheese -- crumbled
4 whole, pitted Kalamata olives -- sliced


1. Preheat the over to 350ยบ.

2. Put the bread, garlic, Italian parsley, oregano, salt and pepper in the blender and grind it up.

3. Cut large tomatoes in half or cut the top off of small ones. If necessary, cut a tiny slice from the bottom to make it stand up. Scoop out most of the pulp and place in a bowl. Add the bread mixture and mix well.

4. Divide up the tomato mixture among the tomatoes. Pile it up by pressing it together. Bake until the tomatoes are cooked, about 10 minutes.

5. Sprinkle the cheese over the top. Press the slices from one olive into each tomato. Broil until the cheese melts.

1. You can prep the tomatoes in advance, except for the cheese and olives. Cover them with plastic wrap and put them in the refrigerator until you're ready to bake them.

2. You can use fresh oregano, if you want. Use 1-1/2 tablespoons of fresh oregano leaves.

3. If you don't want to fuss with making it "look pretty', dice the olives and mix them into the tomato pulp along with the bread crumb mixture.