Danny and I take turns making dinner for each other and it was my turn to make dinner for him. I made fried green beans a while ago and Danny has been wanting to try them, so I included fried green beans as an appetizer in the meal I would prepare for him. I also made a nice house salad, rosemary roasted potatoes, and pan seared steak.
Fried Green Beans
1/2 cup cornstarch
1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/3 cup water
1 egg, beaten
1 lb green beans (frozen or fresh)
1. If you’re using fresh green beans, you have to boil the green beans and then shock them (keeps them green and crunchy). If you’re using frozen green beans, don’t defrost them.
2. Combine cornstarch, flour, baking powder, salt and pepper. Stir in the egg and water until smooth.
3. Heat up 1 inch tall of oil in a frying pan. Dip green beans and fry. Turn every 2-3 minutes until brown.
4. Drain on paper towels.
I made these dipping sauces: equal parts mayonnaise and horseradish and mix. The other sauce I made was the same exact as the 1st one but I added a couple squirts of ketchup.
*The fried green beans came out super crispy and tasted yummy with the spicy sauces!*
1 head of lettuce (we like Buttercrunch)
4 plum tomatoes
1 cucumber sliced
1 avocado, cut up into 1 inch pieces
1. Cut up lettuce, wash, and dry.
2. Toss in tomatoes, cucumber, and avocado.
3. Add croutons and drizzle with dressing.
*Such a nice, light, and healthy salad! We used raspberry dressing, giving the salad a slight sweet and tart taste!*
Rosemary Roasted Potatoes and Pan Seared Steak
Rosemary Roasted Potatoes (Ina Garten’s recipe)
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves (I used dry rosemary)
1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
4. Remove the potatoes from the oven, season to taste, and serve.
Pan Seared Steak(Alton Brown’s recipe)
2 boneless rib eye steaks, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
1. Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steaks to room temperature.
2. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
3. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
4. Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
*Steak and potatoes…how can you go wrong? The potatoes were moist on the inside and crunchy on the outside. The steak was cooked well and just so juicy!*