Saturday we picked our first mess of green beans of the season.
It wasn’t enough to can so I cooked up most of them the way my mom always does. But we tried something new for a few. I cannot take credit for this idea. It was all Matt. While I get my inspiration by watching food shows, checking Pinterest, and reading blogs, Matt travels regularly and gets to eat out quite a bit. As a result, he comes home talking about new dishes he’s tried — and then we see if we can duplicate them at home. So Saturday night we made blackened green beans.
They were really simple — and delicious. All I did was trim the ends, wash and dry them, toss them with some olive oil and Zatarain’s Blackened Seasoning, and then cook them in an iron skillet for a few minutes on each side.
They, along with pork tenderloin and zucchini gratin, made a nice Saturday night “Put on the dog meal.” Oh, don’t forget about dessert. More on it and putting on the dog shortly.