GREEN BEANS ALMONDINE -1 pound green beans, fresh or frozen -1/2 cup slivered almonds -2 tablespoons butter -1 teaspoon lemon juice
If using fresh beans, slice "French Style". Then boil, covered, in small amount of salted water until crisp. If using frozen beans, cook according to package directions. Drain beans and set aside.
Melt butter in small pot over low heat. Add almonds and cook until golden. Remove from heat. Add lemon juice to almonds, drizzle mixture over beans and serve! Perfect with our Ham & Swiss Stuffed Chicken Breasts or Bacon & Cheddar Stuffed Pork Chop.
Boil wild rice in chicken broth, about 50 minutes, until tender. Heat olive oil in fry pan. Add chopped onion, sliced celery and sliced mushrooms. Cook for about 5 minutes. Add chopped parsley and chopped sage to vegetables, along with desired amounts of salt, pepper and fresh garlic. Continue cooking until veggies are soft. Mix rice with vegetables and serve. Perfect with our Ham & Swiss Stuffed Chicken or Chicken Cordon Bleu.
SANTA FE BLACK BEANS -1 can (15oz) black beans, drained and rinsed -1 can (15oz) golden kernel corn, drained -1 cup salsa -1 can (2oz) sliced black olives, drained -shredded Mexican cheese blend
Preheat oven to 350 degrees. Combine beans, corn and salsa. Season with appropriate amount of salt and pepper. Pour mixture into a baking dish and top with olives. Then sprinkle desired amount of cheese on top. Bake for 5-10 minutes, until cheese is melted. Serve with our Green Chile Stuffed Chicken Breasts.