Green Beans and Growing Pains

Y’all have probably noticed we here at Chicklets in the Kitchen have been enduring some growing pains. As we all get busier with our writing careers — and just plain living a good life — the blog has fallen by the wayside.

Well, it’s not dead yet. Our blog might be on life support, but I think the Chicklets will live to blog another day.

That said, we’re open to an infusion of fresh blood. If any of you would like to add your voice to the Chicklets’ kitchen, let me know. Zap an email to arlene.hittle.author@gmail.com.

Now, on to today’s recipe.

It’s summertime, and the eatin’ should be easy. At least that’s how I like it. The quicker, the better. When I’m busy writing, I’d rather not be tied to the stovetop.

And when dinner comes packed with produce, it’s an even bigger win.

This Green Bean Stir-Fry is a winner on all counts. It uses fresh green beans (and new potatoes), and takes less time than dialing Domino’s and waiting for delivery.

Green Bean Stir Fry | Chicklets in the Kitchen

The ingredients:

  • 1 teaspoon coconut oil
  • 2 cups fresh green beans, ends trimmed
  • 1 4-ounce red potato, sliced thin
  • 1/4 cup red onion, sliced thin
  • Garlic pepper seasoning
  • 1 chicken sausage (I used Trader Joe’s Spinach Fontina flavor)

Simply heat coconut oil in large skillet over medium heat. (You could use olive oil or another kind of oil if you like, but the coconut oil gives it a lovely flavor.) Add potato and onion and cook for a couple minutes, until they start to brown. Then add in green beans and a liberal sprinkle of garlic pepper seasoning. When beans are almost cooked to desired doneness, add sliced sausage. (The sausage is already fully cooked, so it just needs to be heated through. I prefer mine slightly browned.)

That’s all there is to it.

Enjoy!

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2 thoughts on “Green Beans and Growing Pains

  1. I love this! It looks quick, easy, and delish! Do you think the green beans would cook up as well in a foil packet outside on the grill? I’ll do just about anything to keep from heating up the kitchen these days. 🙂

    • I think it’d work just fine in foil. The potatoes will be less crispy, but if you like them that way, go for it.

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