Rosemary & Thyme Green Beans

The first steps to getting past boring green beans or the dreaded green bean casserole (if you don't like it) is using herbs for flavor such as the Rosemary and Thyme in this dish, as well as flavorful glaze over the beans that will make them irresistible.
Green Bean Recipe

This dish could not be more simple to make It literally only takes minutes to throw together, yet as my husband will testify, the flavor is so good, you'll smack peoples hands as they keep sneaking green beans outta the bowl before the meal!  To quote my husband: "I was surprised at how great the flavor was. for ordinary looking green beans, they were really full of surprises!"
alternative to green bean casserole

Of course I had to serve mine up in my grandmothers china bowl. It wouldn't be a family meal if you didn't cherish and bring back the memories of the ones we hold we dear through stories, dishes, recipes, and photos! Today it's her pretty pink china!
Glazed Green Beans with Hebs

Jan's Tip: If you want to use fresh herbs (like I did) substitute 1 1/2 teaspoons of fresh herbs for every 1/2 teaspoon of dried herbs in the recipe

Let's get cooking!

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Rosemary & Thyme Green Beans
The herbs dress up the taste of fresh Green beans, along with a nice flavor glaze that makes the taste just dance off your tongue
  • 1 lb. fresh green beans ends trimmed
  • 1 Tablespoon balsamic or apple cider vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary, leaves finely crushed
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon sea salt, coarse
  • 1/8 teaspoon ground black pepper
Place beans in a medium saucepan and cover with water.Bring to a boil, then reduce heat to low and simmer for 4-6 minutes or until tender-crisp. Drain. Return to pan.Toss with Vinegar, Oil, Rosemary, Thyme, Sea Salt, and Pepper.Cook and stir over medium heat 1 to 2 minutes or till heated through.

Yield: 4 servings


Sides & Pies: Thanksgivng Recipe Ideas: Celebrate365 Blog Party

                                                                                                                                                                                                     Thanksgiving time is that wonderful time of year that family and friends gather together to give thanks for all the blessings and good things in their lives, share love, and make memories.

We often make sure to invite in friends who can't make it home to their own families, or otherwise need a place to call 'home" for the day. I know ybou do as well. With that, often comes the balance of blending the annual food traditions we have grown accustomed to along with the new one that our guests might bring as well.

Now that my husband and I are empty nesters, and the kids live across the country, and the fact that we deliver those HUGE Thankgiving day newspapers with all the Black Friday ads to our newspaper customers, we are finding that we no longer feel the need to carry on with such a huge meal, for just the 2 of us. so we are starting to create new traditions, with new foods and dishes also!

We all need new ideas for side dishes and desserts once in awhile, or a good recipe for the old standbys too! (When it's our turn to bring a dish, but don't have grandma's recipe to get us through!)
so please come share your "Sides  and Pies" posts with us!

Your Hosts:
Join, Carlee, from Cooking with Carlee
Val from Corn Beans, Pigs & Kids
Nicole from A Kansas Farm Mom
and Myself, Jan here at Tip Garden, as we host this Thanksgiving Feast!

Link up as many posts as you like that fit our theme:
Please invite any blogger friends to join in!
If you run into each other's links on social media, please like and comment on each other,

Side dishes and dessert ideas for Thanksgiving


Mama T's Garlic-Parmesan Seasoning Mix #FoodGifts

Hands down this simple Garlic-Parmesan Seasoning is my most popular gift from the kitchen! It's so much more than a Garlic Bread Seasoning! It is a versatile all purpose seasoning you will find yourself going to for chicken, seafood, to top on sub sandwiches, and well...everything!

It's food gift season, and I am joining in with more than 15 other bloggers to share some great gifts you can make right from your kitchen! So at the end of this post, is a great list of more gifts ideas to tantalize your taste buds!

Garlic Bread Seasoning

Refills keep them coming back! Ok, this may seem like  just a simple little recipe, but hands down it is my biggest held secret recipe! I have many people tell me I should sell it!  I make this as a "gift from the kitchen" for my friends and on the label, it says to bring their empty jar back and I'll refill it. AND THEY DO!  all the time!

I have family members request for me to ship it to them every year for Christmas.
This is not just for garlic bread folks! It is delish on everything. My son uses it on every sandwich he makes (ok maybe not peanut butter)  My little nephew uses it more than ketchup! He sprinkles this on all his food, I can not keep him stocked enough, so I had to give the recipe away to my sister in law.

The Secret I'd been keeping!: This blend was my own personal secret project for years, In fact I use it so much I've had a hard time writing up some recipes on this very blog and still keep it a secret recipe! in 2015, I finally decided to publish it here, as Garlic Bread Seasoning. But it's so much more than that! Since it's so versatile I wanted to republish it under a new name as well as use a recipe card format also to give it a nice polished look!

all purpose garlic and parmesan seasoning mix

Gifting a Jar: I urge you to make it, and then give little jars of it as gifts. Just tuck in an a loaf of bread with it if you like, or just the jar by itself, and keep it simple! Just multiple the recipe by each jar you need, and gift away! It's inexpensive yet so tasty!
Garlic Bread Seasoning Mix

Mama T's Tips (That's me!) :
  •  The cheese: It's the kind in the container with the green lid you shake on your pizza's.
  • No I don't recommend substituting garlic salt.... too salty. Use garlic powder/granulated garlic
  •  It's easier just to buy the preblended Italian Seasoning, but yes, you can play around with the oregano, basil, etc. individually if you'd like. I have no idea how much of each though.
  • No, you do not need to refrigerate it. It may last longer if you do, but it never sticks around my house enough to have this issue!

On to the secret recipe:  (Don't come back and tell me I didn't warn you how amazing this stuff is!):
It's up to you if you make this your own secret recipe too or share it like I did!

print recipe

Mama T's Garlic-Parmesan Seasoning Mix #FoodGifts
An all purpose seasoning mix for Garlic Bread, Chicken, Seafood, Sandwiches and more. A great gift from the Kitchen!
  • 1/2 cup Powdered/grated Parmesan or Parmesan/Regianno blended cheese
  • 1 teaspoon Salt
  • 1 Tablespoon Garlic Powder
  • 4-5 Tablespoons Italian Seasoning
Mix all together and store in an airtight container.
Use to season on sub sandwiches, or a coating on chicken, or seafood.

To Use for Garlic Bread:
Bread Sticks: sprinkle on top of bread stick dough prior to baking.

Garlic Bread: Cut a loaf of french bread in half length wise.In a small bowl mix 1 1/2 Tablespoons of seasoning with 1/2 cup softened butter. Spread evenly onto both halves of the sliced bread

Two baking methods:

soft, buttery style: place both halves back together, wrap loaf in foil and heat in 375° oven 10 minutes or so till butter is melted. Remove from heat, open foil and slice before serving.

toasty version:
Turn oven to broil. place both halves of seasoned bread onto a cookie sheet and bake open face style under a broiler for approx. 2 minutes until golden brown and toasty.
Prep time:  Yield: approx. 1/2 cup\

Here are more great Food Gift Ideas for you to take a look at! 


Cranberry-Apple-Citrus Relish

Homemade Cranberry Relish can sound intimidating or scary to make, but this refreshing side dish is not only easy, it it so fresh and sweet, your whole family will be fighting over it! You can serve it as a side dish like a fruit salad (the kids will love it!) or even a light dessert!

Homemade Cranberry Sauce

with Fresh Sweet Apples, Oranges, Cranberries and a touch of sugar, that's all you need to pull this simple yet classic dish together! No store bought can of Jellied Stuff can replicate!
Cranberry Sauce

I never have left overs, but on the rare occasions I do, I love it in smoothies, or on a grilled turkey panini! Scrumptious!

Jan's Tip: You can blend in some chopped walnuts if you like. I choose not to if guests are coming to dinner, as you never know who has nut allergies, or just plain doesn't like them. (besides, putting up with our family is all the nuts they can usually handle! ) 
Cranberry Apple Salad

Let's get cooking!

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Cranberry-Apple-Citrus Relish
This sweet, fresh dish can be served as side dish or dessert! Even your children will love it!
  • 1 Orange
  • 1 Apple, a sweet variety such as Honey Crisp, Tango, Gala or Fuji
  • 3 cups Fresh Cranberries
  • 3/4 cup Sugar (or equal measure Sugar Substitute)
  • 1/2 cup Walnuts: Optional
Grate the zest (the orange part of the peel) from the whole Orange and set aside., Peel or cut away remaining part of the peel orange and then cut orange into chunks.Peel and core apple. Cut apple into large pieces.In food processor combine Orange zest, oranges, apples, Cranberries and Sugar. Process until finely chopped, being careful not to over process, so it doesn't become too "Mushy" or "saucy". You want it to retain it's shredded bits.Add Walnuts if you are using them, and process lightly to finely chop.With a spoon, stir in the sugar. Pour into an airtight container and refrigerate at least 2 hours prior to serving to let the flavors all marry together! (and overnight is even better !)
Prep time:  Total time: Yield: 3 cups


Ham and Bean Soup : How to Cook 16 Bean Soup Mix

Ham and Bean Soup, is a hearty and filling soup that will not leave you feeling hungry later on. It warms you up and is so comforting.  You can make it from from a variety of beans from small white beans, such as navy, or  pinto or today I made a batch from a 16 bean mix. It will taste amazing no matter what you choose!

16 Bean Soup

Week #3 of our #SouperOctober brings you one of my childhood favorites! When I was growing up my favorite "from a can " soup was Bean with Bacon. I still love it! So I learned to make my own early on. This recipe can be easily tweaked to be made with ham, bacon, kielbasa, a ham hock, whatever you have on hand!

I often will make this on a chilly Saturday or Sunday, and it just fills the house with such an amazing smell, you'll be ready to dive in and eat as soon as it's ready!

Cooking up Bean Soup from dried beans such as 16 bean soup or navy bean and ham soup is much easier, and less intimidating then you think! I make it in big batches several times a year and then pressure can it, so we can just grab a jar and heat up a meal of from scratch goodness year round. It also freezes really well too.
How to cook Dried Beans

Jan's Tip: I save my ham bones with Ham scraps on them from Easter, Christmas, Thanksgiving dinners and freeze them. And then when I have 2 or 3 I cook up a giant batch of ham broth while 2 bags of beans are soaking. Once the beans are done soaking. I remove the bones and cook the beans in the ham broth with the scraps of ham tossed back in.  I then freeze or pressure can all the quarts of soup. I get anywhere from 6-8 quarts of soup usually when I cook up a double batch this way.  

Before we get to the soup recipe let me answer a few questions you may have on cooking up beans from scratch/dried. From those bags from the store.

Question: Is it cheaper to cook them from up from dried? 
Answer; YES! you save tons of money over canned beans.

Question: Do they freeze well after you cook them?
Answer: YES! You don't need to eat them all up once you cook them. I cook a bag of beans up, and then freeze in smaller portions. Especially for black beans! I use these in lots of my Mexican dishes now and but don't want to buy a whole can every time I want some. I cook up a bag for less than a dollar! and freeze tons of smaller portions in the freezer to thaw and toss into burritos, bowls, tacos, salads, and more!

Question: Do you have to pre-soak them before cooking? 
Answer; Yes. Beans do need 8 hours or overnight to soak in water before cooking. There is a quick cooking method I"ll share at the end, but I don't prefer it.  I just don't think my beans turn out quite as good as when I do the traditional long soak.

Question: Is there a way to reduce the "Gas" that they cause?
Answer: Yes.
You can help reduce the gas the beans cause by NOT cooking them in the soaking water! drain the water, rinse the beans not once, but at least 2 times thoroughly with fresh water and then cook them in fresh water or broth. When beans are soaking and softening the release a chemical that causes a lot of the gas that they cause, so you do NOT want to cook them in this same water that has the chemical in it. Rinse, rinse, rinse! then cook in fresh water.  I've heard of tricks such as a teaspoon of baking soda in the soaking water to help with this process, but I do not have proof of this working. (another reason I don't like the quick cook method mentioned above!.. you don't soak or rinse the beans. they cook straight up in the original liquid so are a bit more "gassy").

Question: Can I cook tomatoes with my beans?
Answer: Not till the very end of the recipe.
Tomatoes will react with the uncooked beans and prevent them from softening, so do not add any tomatoes or tomato sauces to your soup till the beans are completely cooked at the end of the recipe.
How to cook dried bean soup

Ham and Bean Soup:

1 lb ham, ham hock, Bacon, or smoked sausage/ kielbasa
1 15 oz bag of beans (any kind: navy, pinto or 16 bean mix)
2 qts water
2 qts ham broth, (or chicken broth or water)
1 or 2 teaspoons Seasoning: (use to taste )  ham or beef bouillon or use salt (or use seasoning packet if comes in the bean mix)
Optional: 1 cup onion chopped, 1 (15 oz) can diced tomatoes -drained


  • Soaking: Place beans in a large pot, cover with 2 quarts of waer. Soak beans over night or 8 hours.
  • After soaking; drain water, rinse beans well.
  • In large cooking pot, place beans, 2 quarts broth or water, and meat. Bring to a boil over med -high heat.
  • Reduce heat and simmer uncovered for 2 1/2 hours.
  • Add in optional ingredients: onions, tomatoes
  • Stir in seasonings : Either the bouillon the seasoning packet or salt to taste.
  • Makes 3 quarts.

Quick Cooking Method:

  • Rinse off beans from bag and lace in pot with 3 quarts of water.
  • Bring to a rapid boil. Reduce heat, cover adn continue to boil 60-70 minutes, stirring occasionally.
  • After 60 minutes, add ingredients except seasoning. Simmer at lower temperature for 30-45 minutes.
  • Add seasoning and serve.

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