Creole Green Beans

smothered creole green beans served on a plate with green border
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
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Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Here's What You Need
Here's What You Do
  1. Slice bacon into 1" pieces; rough chop the onions, smash, peel and rough chop the garlic. Measure out the stock, seasoning and cane syrup.
  2. Fry bacon over medium high heat until crispy and the fat has rendered.
  3. Add the onions and saute until starting to brown, about 10 minutes.
  4. Add the garlic and stir well until aromatic, about 2 minutes.
  5. Still over a medium high heat, add the green beans.
  6. Sauté, stirring frequently until the green beans are starting to have a slight char.
  7. Add the creole seasoning and salt and pepper, mix well.
  8. Mix in the tomatoes and mix well with the green beans.
  9. Add the chicken stock and the cane syrup and stir well to combine all the ingredients.
  10. Bring to a boil then lower heat to a simmer and cover.
  11. Simmer on low, covered for 1 hour, stirring occasionally.
  12. After an hour, remove the cover, increase the heat to medium high and high simmer for 10 to 15 minutes until the sauce is slightly thickened.
Recipe Notes

This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

If you don't have Louisiana Cane Syrup you can substitute molasses. But try the real deal...get it here from Amazon!

 

 

 

 

I like fresh green beans for this, but frozen works really well also. I recommend keeping them whole!

Many commercial creole seasoning blends contain salt, as does commercial chicken stock. Make sure to give the green beans a taste before adding more salt.

Nutrition Facts
Creole Green Beans
Amount Per Serving
Calories 123 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 327mg 14%
Potassium 254mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 15%
Vitamin C 45%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Sauteed Shrimp with Asparagus

Shrimp with Asparagus with Quinoa and French Bread
Sauteed Shrimp with Asparagus
Votes: 1
Rating: 5
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Fresh shrimp and asparagus sauteed quickly in a lemon and butter wine sauce. Marinating the shrimp in a lemon-pepper spice blend will accentuates the lemony theme and brings a nice peppery flavor to this dish. Shrimp, lemon, butter, garlic, herbs and wine-throw in some fresh asparagus and you have a wonderful, no-angst and quick meal. Goes great with rice, pasta, potatoes, quinoa or just about anything you can think of.
Servings Prep Time Cook Time Calories Per Serving
4Servings 20Minutes 25Minutes 372
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel, de-vein and rinse the shrimp. Pat dry with paper towel and place in a bowl. Add lemon-pepper seasoning to coat well, set aside.
  2. In a 12" saute pan (or similar), heat 4 tablespoons of the butter over high heat.
  3. When the butter is frothy, add the shallots and saute for about 3 minutes until starting to clear.
  4. Add the aromatics (garlic, lemon zest, lemon slices and the Herb and Spice Blend) and saute until aromatic-about 2 minutes.
  5. Add the white wine, mix to blend.
  6. Continue to simmer, shaking the pan often until the wine is nearly evaporated.
  7. Still over high heat, add the asparagus and shake the pan back and forth and saute over high heat for about 2 minutes.
  8. Add the remaining tablespoon of butter. When it is almost melted add the shrimp. Shake the pan back and forth and toss to saute over high heat for five minutes.
  9. Serve immediately.
Recipe Notes

Commercial Lemon-Pepper Seasoning Mix will have varying amounts of salt, depending on the brand. Check the ingredient label and if Salt is listed first or second, be careful about adding any extra salt. Same concern with pepper. Be mindful how much additional pepper you add.

Adding the aromatics before the liquid will allow them to slightly roast in the pan, which will intensify their flavor.

Its important not to overcook the asparagus and the shrimp. The asparagus will get mushy and the shrimp will get hard. Make sure to add them at the end and have the heat high so they cook fast. If you're not going to eat it immediately, cut back on the cooking time by a minute or two.  The shrimp will be cooked thoroughly by carry-over heat.

Roasted Brussels Sprouts with Pancetta

Roasted Brussels Sprouts with Pancetta in a cast iron skillet

Brussels Sprouts is the ultimate side dish…it makes the whole meal special. Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.

Roasted Brussels Sprouts with Pancetta
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Roasted Brussels Sprouts with Pancetta
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Here's What You Need
Here's What You Do
  1. Trim the end off the Brussels sprouts, remove outer leaves and slice in half length-wise.
  2. Rinse Brussels in a colander and set aside.
  3. Preheat oven to 425 degrees.
  4. Add the diced pancetta to a cold cast iron pan (or other heavy bottom-oven safe pan).
  5. Turn the heat to medium high under the pan and sauté the pancetta to render out the fat.
  6. Once the pancetta has rendered, remove it (but leave the fat) from the pan and set aside to drain on a paper towel, reserve for to use later.
  7. Add the chopped garlic and stir in the pancetta fat for about a minute.
  8. Add the Brussels sprouts to the pancetta fat and sauté over medium high heat until starting to brown on the edges, about five minutes.
  9. Add the thyme, salt and pepper and chicken stock and mix well.
  10. Continue to sauté for about 5 minutes over medium high heat while the stock reduces slightly.
  11. Place the cast iron pan in the 425 degree oven and roast for about 10 minutes or until Brussels sprouts are tender but firm when probed with a toothpick. You do not want them soft, just barely tender.
  12. Remove from the oven and add back the fried pancetta and squeeze some lemon juice over the brussels sprouts. Taste and add more salt and pepper if needed. Mix well and serve.
Recipe Notes

Pancetta can be fairly salty, so you should only salt it slightly at first. Taste at the end and add more salt if desired.

Make sure to get the diced pancetta. The thinly sliced pancetta may scorch in a hot oven.

Pancetta is similar to bacon in that it is made from cured pork belly, but it is not smoked as bacon is. Bacon is a good substitute for pancetta in this dish, but the flavor profile may be altered slightly depending on how the bacon was smoked.  Other substitutes-prosciutto and Canadian bacon! I’m betting that it will still be delicious.

It is best to prepare this in a cast iron skillet because it can go from the stove top to the oven.  If you don't have a cast iron skillet, use a heavy bottom, oven safe skillet. If you have neither, after sauteing the brussels sprouts in the herbs and stock, place them in a prepared, heavy backing sheet for the oven.

Nutrition Facts
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Amount Per Serving
Calories 137 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 20mg 7%
Sodium 502mg 21%
Potassium 318mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 11%
Vitamin C 110%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.