Cook. Eat. Sleep. Dream. Repeat.


I admit with all of the cooking that I have been doing within the past several months my mind is always trying to be creative and coming up with new recipes of my own, and once the idea is approved, I immediately dash into the kitchen and start cooking up a storm.

So, last week I threw together this Garlic Parmesan Green Beans Recipe with the remaining green beans I had leftover from the dish Green Bean Bundles that I prepared that same week. However, my first time of making this recipe didn’t turn out the way I wanted it too because I had less green beans than anticipated. I also went a little too crazy with the olive oil. Lol, oops. Have you ever done this before? Anyways, I waited until I bought some more green beans and made it again to go along with last night’s main course A Texans Favorite (Chili). I know that it’s an odd combination, but I really wanted to give it another try. I’m thankful that I did because this time the outcome of it was a huge success. 

This method is very similar to the Garlic Parmesan Edamame, and it’s just as delicious and super duper easy. This dish would make an excellent side dish for your family’s Christmas parties and or just an all year around dish for supper. 

Garlic Parmesan Green Beans

 1 lb green beans fresh or frozen  
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Progresso Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp salt to taste

Directions 
 
1. Steam green beans in your microwave until slightly warm and not frozen. In a small food processor or small bowl, combine olive oil and garlic. Stir/process until well-combined.

2. Heat a wok or a deep skillet over medium-high heat. Combine fresh or frozen green beans and toss for a few seconds. Combine garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

 *Court’s cooking notes: If you’re using fresh green beans be sure to wash/rinse them real good with cool water before use.*

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 Inspired by: 28 Cooks

Coming next week on cooking with Court 

(Since next week is the week of Christmas I will be only writing two posts) 

Dec 19th Maple Balsamic Glazed Pork Chops 
                Side Dish Broccoli Can Taste Delicious 

Dec 21th Crockpot Sausage, Green Beans, and Potatoes 

Dec 22nd Easy Crockpot Taco Soup 

Here are my recipes that I have created this year: 

Garlic Butter Honey Roasted Butternut Squash 

Pringles Tangy Buffalo Ranch Chicken Tenders

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