Category Archives: Beans

It’s been a while… & Green Bean Salad

I was totally shocked when I realized that it has been 6 months since I have last posted anything on my blog¬†ūüė¶

I have been completely wrapped up in my crazy, busy life of raising four children (1 teen, 1 tween & 2 babies),¬†being¬†an efficient secretary to my¬†husband and his business ventures¬†and his¬†wife. Even though being busy should not be an excuse for making time to do what I love, which is cooking and blogging, there just aren’t enough hours in the day to get everything done. I am currently attempting to make some minor adjustments in my life so that I can have a bit of me time, which is time I like to spend on here. This makes me smile!

Just to catch everyone up to speed

~ Bailey will be making some major adjustments this upcoming school year. She is moving from a private Christian school to a public school and entering into the IB program. I am praying that the culture shock isn’t too rough on her. Bailey has been working for her Aunt and Uncle at their business throughout¬†this summer, and is planning on staying there¬†through high school.¬†¬†She is active in¬†2 rodeo circuits¬†as well as the¬†NBHA, and¬†loves every minute of it. Bailey has been blessed with a horse who is as perfectly matched to her as she is to him. His name is Blaze.

~Emily will be homeschooled full-time this year. I am both excited and nervous about this. I know that everything happens for a reason and this is what we are supposed to be doing at this time. She is also active in 2 rodeo circuits and well as the NBHA (National Barrel Horse Assoc.) Emily is a cowgirl at heart and I just adore her spirit. She loves to work cattle and in her spare time she loves to design hair and nails.

~ Gracie will be three years old the end of this month. It is so hard to believe that three years have gone by so quickly. She has definitely made the transition from baby to toddler to little girl. She is most excited about her 3rd birthday party. For the past two months she has talked to me everyday about her, “Horse party, with purple balloons and cupcakes!” I hope we are able to live up to her dream party (pictures and details to come). We are hopeful that Gracie will ride in her first rodeo before the end of this year. I am anxious to let you know how that goes.

~ Richard a.k.a. Bubba is not only our baby but also our only boy. Therefore he is spoiled rotten, down to the core. He has each and every one of us wrapped around his little finger(s) like all of them. He will be turning two in November and I cannot fathom where the time has gone. It is like the days are long and the years are short. Any how he is healthy and happy and surrounded by girls…

So, now that we are all caught up on life I would like to share with you one of Bailey’s favorite salad’s. Let me know what you think about it, or what changes you make to it. I love hearing from you.


Green Bean Salad

1 lb. fresh green beans (washed & trimmed)

1 small red onion slice thin

8 oz. cooked and crumbled bacon (or use bacon pieces already cooked)

8 oz. crumbled Feta Cheese

1/4 cup Extra Virgin Olive Oil

2-3 Tablesoons white wine vinegar (or white balsamic vinegar)

1 Tablespoon dried parsley

1 teaspoons minced garlic

1/2 teaspoon dried dill (optional, depending on taste)

1-2 teaspoon sea salt

1 teaspoon black pepper


Blanche green beans (place in pot of boiling water for 1-2 minutes, drain and transfer to a bowl of iced water) you want the beans to be crisp and keep their vibrant color.

Wisk together the oil, vinegar, herbs and seasonings

In a large bowl toss the beans, dressing, Feta, and bacon.

This salad is served as made or chilled.


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Spinach, Artichoke & Bean Dip

Personally, I think it is almost impossible to pass on the spinach dip. Regardless if it is served hot or cold, with raw veggies or chips of some sort, I just can’t say no! My only issue with spinach dip it is commonly made with an abundant¬†combination of¬†cream, cheese, butter, sour cream, and more cheese. I am pretty sure the benefits of the spinach are zeroed out when you add in excessive amounts of¬†the fatty creams & cheeses.¬†This super simple recipe is¬†loaded with calcium, folic acid, vitamin K, iron, vitamin C, fiber, and carotenoids, thanks to the spinach and artichokes.¬†When you add in the protein,¬†brought¬†to this dish by the beans,¬†you are left with a dip that is hard to resist and not feel guilty about over-indulging in, because it is¬†packed full of goodness!

As promised, this the first of my Favorite Football Foods!¬†I surely¬†will enjoy this¬†dish on¬†many Sunday’s this Fall.

Spinach, Artichoke & Bean Dip


1/4 cup grated pecorino Romano cheese

1/4 cup canola mayonnaise

1 teaspoon fresh lemon juice

1/4 teaspoon each sea salt & black pepper

1/8 teaspoon ground red pepper

2 garlic cloves minced

1 (15 oz.) can of white beans (I use cannolini), drained and rinsed

1 (14 oz.) can of marinated baby artichoke hearts, drained and quartered

1 (9 oz.) box frozen spinach, thawed, drained, and squeezed dry

1 medium sweet onion, diced

cooking spray

1/2 cup shredded part-skim mozzarella

3-4 tomatoes diced or approx. 2 cups of fresh salsa


Preheat over to 350

Heat skillet over medium-high heat. Cook onions until they start to brown, about 8 minutes

Place first seven ingredients (thru the beans) into food processor or blender and process until smooth, transfer to a bowl.

Add spinach, artichokes and onion to bean mixture. Spread into a 1 quart baking dish that has been coated with cooking spray. Spread the shredded mozzarella on the top.

Bake for 20 minutes, or until the cheese begins to bubble and brown.

Serve warm, topped with tomatoes or salsa. Enjoy!

This recipe has been adapted from Cooking Light

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Posted by on September 7, 2011 in Appetizers, Beans, Veggies


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