spicy green beans
i discovered spicy green beans at a catered lunch recently, and i am smitten. the secret: cayenne pepper seasoning. capital D capital LISH. there were so yummy, i wanted to try some versions of them at home.
start with fresh green beans, wash them, and cut off the tips.
a few ways to prep these babies:
- add cooking oil or water to a skillet. add some cayenne powder, add the green beans, cover with a lid for a couple of minutes. enjoy.
- paula deen has an interesting recipe for these, if you feel the need to add bacon and other elements.
- teriyaki sauce, a clove of garlic (or more to taste), a few shavings of ginger (also to taste), cayenne powder. add all this stuff, including green beans, to a skillet, and enjoy.
in the photo above, i prepped them using method one above. they turned out really spicy, which i liked, but perhaps they were too spicy.
other notes from the photo above:
sweet potatos/yams: wash, peel, cut into discs, spray with oil, add seasoned salt and pepper, bake at 400* for 20-25 mins. yum.
angel hair pasta, swirled into nest-looking clumps. season or sauce however you like.
in the photo below, i prepped mostly using method three from above.
first, i marinated chicken breasts in teriyaki sauce and added them to a skillet. once the chicken was cooked, i removed them, set them aside, and added a clove of garlic and some ginger to the sauce in the skillet (i should have prolly used more of each flavor), and then added the cayenne powder. i added the green beans, moved them around, then covered them to cook.
the chicken, beans, and sweet orange bell pepper offered some yummy flavors together. i’m going to continue to experiment, because these beans were not as spicy as i would have liked.