Spring Fling: Herbed Lemon Butter Beans

Tender Butter Beans are laced with bright lemon juice, springtime herbs of parsley and mint, a little shallot and some fruity olive oil to create one delectable side dish!

Herbed Lemon Butter Beans

It's time to get back in to my Spring Fling Cooking Series where I bring you light and fresh recipes that focus on in season produce to make the most wonderful dishes for Spring!  First up is an easy side dish that brings a pop of fresh bright flavor to any choice of protein.  Using canned or frozen (or even fresh) butter beans to mix with some lemon juice, herbs, shallots and doused in olive oil will make one of the easiest but tastiest side dishes around!

Butter beans (or lima beans) are a tender beans that when cooked become soft and buttery in texture and just give you that "oomph" of comfort in your mouth.  These are the perfect beans to toss with a wonderful vinaigrette and mix with some fresh spring herbs; mint and parsley.  The combination is outstanding! Great for picnics, BBQs, Spring brunches, Mother's Day lunch, or any weeknight meals.  I love how light and fresh this dish is!  It's one of my new favorites.

What Ingredients do I need?

• frozen Lima or butter beans
• Better Than Bullion - Chicken flavor
• water
• mint
• parsley
• shallot
• lemon
• olive oil

Substitutions and Variations

• Try using different herbs such as basil, thyme, or tarragon
• Use orange zest and juice instead of lemon

Kitchen Tips and Notes

• Make sure to cook the beans until they are tender, but don't overcook or they will become mushy.

• Cook the beans a day ahead if you like, just bring to room temperature before adding in the rest of the ingredients.

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Herbed Lemon Butter Beans

serves 6

1½ thawed frozen butter beans
1 tablespoon kosher salt
1 teaspoon Better Than Bouillon - Chicken paste

water
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 shallot, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh mint


In a large stockpot, bring beans, salt, bouillon granules, and water to cover to a boil over medium-high heat. Reduce heat, and cook until tender, about 20 minutes. Drain, and let cool to room temperature.

In a medium bowl, stir together beans, lemon zest and juice, oil, shallot, parsley, and mint.

source:  Entertain & Celebrate Easter Magazine 2018

Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.  

Skillet Dish: Southwestern Chicken and Veggie Skillet Meal

This one dish meal is filled with spicy chicken pieces and loaded with crisp tender veggies all doused with Latin spices.  This dish will have you saying "more please!"

Southwestern Chicken and Veggie Skillet Meal

You gotta love one pot meals.  They are convenient, easy to prepare, and the clean-up is a breeze!  Perfect for weeknights or lazy Sunday afternoons.  My Southwestern Chicken and Veggie Skillet Meal captures the flavors of the southwest, and is prepared like a stir fry.  That means it's full of flavor but it cooks quick, which is what we always love!

Chicken breasts are cut in to bite size cubes and seasoned with your favorite taco seasoning.  Veggies like zucchini, corn, and bell pepper give this the southwestern flair and are cooked with the same taco seasoning.  To finish the dish a dousing of lime juice and a sprinkle of cilantro tops it off.  Great when served with rice and tortillas.  Everyone is going to love this recipe so make sure to keep this one on hand for quick meals!

What Ingredients do I need?

• boneless skinless chicken breasts
• canola oil
• taco seasoning - I use my homemade version
• garlic
• red bell pepper
• zucchini
• corn
• limes
• cilantro

Substitutions and Variations

• Use chicken thighs instead of breasts
• Would be great with top sirloin steak or pork tenderloin
• Use any color bell pepper
• Substitute a yellow summer squash, Mexican zucchini 
• Add a poblano or anaheim chili sliced
• Use different seasoning such as chili lime 
• Change up the flavor profile by going Cajun, or Caribbean with jerk seasoning and appropriate vegetables.

Kitchen Tips and Notes

• This is a stir fry techniques.  Once you have that down you can change the flavors and vegetables to create new dishes.

• Cooking times are approximate and will change depending on how hot your skillet it and how tender you like your vegetables.

• Prep all your ingredients first as this goes fast once you start cooking.

• You can prep the ingredients the day ahead if you want.

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Southwestern Chicken and Veggie Skillet Meal

serves 4

Chicken:
1- 1 1/2 lb boneless, skinless chicken breasts cut into 1 1/2 bite sized cubes
2 tsp canola oil
2 tbsp taco seasoning

Vegetables:
1 1/2 lb zucchini, sliced thinly
1 red bell pepper sliced into thin strips
1 1/2 cups canned or frozen corn, drained if canned
2 garlic cloves, minced
1 1/2 tsp taco seasoning
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped

Sprinkle chicken pieces with taco seasoning and toss to cover.  

 

Heat a large skillet over medium-high heat. Add canola oil to the skillet and allow to heat.  Add the chicken and cook for 4-5 minutes, constantly stirring, until browned and cooked through. Remove the chicken to a plate and set aside

 
Add the zucchini, bell pepper strips, corn, and garlic to the skillet. Season with salt and pepper and sprinkle 1 1/2 teaspoons of taco seasoning over the vegetables.  Stir to combine.  Cook, stirring frequently, until the zucchini and the bell peppers are tender crisp, 4-5 minutes.  

Return the chicken and any accumulated juices back to the skillet.   Add the lime juice and toss to cover the mixture.  Remove from heat and add the chopped cilantro.  Serve.   

adapted from:  Barefeet In the Kitchen