Preparing that Special Meal ~ Part Two: The Savory Sides!

So, dessert is in the fridge getting chilled and ready. The ham is in the Dutch oven. Barry just called and I teased him with the prospect of this yummy meal.

I am planning three sides for this meal.

  1. Roasted red potatoes with a honey mustard topping
  2. Steamed broccoli Steam, salt, serve, no instructions people.
  3. Sauteed green beans with onions ~ oh and a touch of bacon

Roasted Honey Potatoes http://allrecipes.com/recipe/honey-roasted-red-potatoes/

I will cut the potatoes in smaller chunks to maximize the surface crunch. A pound may be a bit much, but on a special occasion more is better. (And there will be planned leftovers for the weekend. ❤ )

Put the potatoes on a baking sheet which is coated with a cooking spray. Sprinkle the diced onions over top.

Combine the melted butter, honey, dry mustard, and S&P in a small bowl. Drizzle over the potatoes. Toss a bit to coat.

Bake at 375 degrees for 35-40 minutes, stirring about halfway.

Southern Green Beans ~ courtesy Rachael Ray http://www.foodnetwork.com/recipes/rachael-ray/southern-green-beans-recipe/index.html

What I like about this simple preparation is that, first and foremost, it has yummy flavors. I also like that the green beans will get cooked and softened a bit before the savoriness is added. See, Barry and I just don’t like crunchy veggies. That bit of cook time will soften them just enough so we will be happy. BTW I will use a cast iron skillet for this… true southern.

Cook the green beans in 1-inch simmering water, covered, for 6 minutes. Drain them and set them aside. In the same skillet, brown the bacon. When the bacon begins to offer it’s fatty goodness, add the onions. When the onions are translucent and the bacon crispy, add the green beans back to the pan and turn to coat in bacon drippings and onions. When the beans are hot, the bacon crisp at edges, and onions translucent, add vinegar to the pan and season with beans with brown sugar ( Sorry RR but I will use brown sugar). Allow the vinegar to evaporate and the sugar to combine with pan drippings ~ this will only take a minute or two. YUM!

Finally, I am going to make a quick pineapple topping for the ham. I know, I am cooking it in orange juice. I always have. It adds some flavor, but the pineapple ‘gravy’ will take it over the top.

Pineapple glaze:

  • 1 can pineapple chunks
  • 1 jar pineapple preserves
  • a pinch of kosher salt

Yup. That’s it folks. Put these ingredients in a sauté pan, low to med-low heat. Melt together until syrupy and warm. A little salt makes everything better, so don’t argue. Do it.

Next installment ~ you thought I was done ~ the finishing touches!!! ❤

So we can…ENJOY!

 

 

 

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