The Midnight Baker

Message To My Visitors

Judith Hannemann — Wed, 14 Dec 2022 22:19:39 +0000

In case you’ve been missing my regular recipe posts, here’s what’s been going on–

Back around Memorial Day, I went to turn over in bed and got a sharp pain in my lower back which I first thought was my sciatica acting up. However, I soon developed pain in the upper leg. To make a long story short, an MRI plus a nerve conduction test by a neurologist determined that I had a pinched nerve because of a disc issue,

I also developed some muscle atrophy and caused my left leg to weaken. I’m going to physical therapy and have made small gains, but the disc issue must also be addressed. This has made it impossible for me to work so that’s the reason why I’ve been absent for a bit.

Since I may have to go for some minor neurological surgery, I’m now on the injured/reserve list. I hate this because I’m a pretty active person and it’s a terrible way to spend the upcoming holidays.

I wish you all a very happy holiday season.

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Jelly Bars

Judith Hannemann — Sun, 27 Nov 2022 00:00:25 +0000

Whether you call them jelly bars or Italian butter cookies, they’re delicious by either name.

Jelly Bars Are Easy

Yes, jelly bars are incredibly easy to make despite how they look!

Anyone can get bakery-quality results at home and less expensive too. One thing I was always a sucker for was Italian bakery cookies. I admit that I’m a virtual bottomless pit when it comes to eating them. When I lived in New York City, they were easy to get–I had my fave Italian bakeries–but they are readily available. Where I live now, not so much so I would treat myself a couple of times a year with cookies from a Brooklyn bakery I’d frequent. However, having to pay $30-$40 per pound of cookies plus shipping got too rich for my blood.

This recipe was posted in one of my food groups on Facebook/ I was so glad this member posted it because now I make these in my own kitchen.

Piping Is Easy

Please trust me when I tell you I’m generally a klutz when it comes to using a pastry bag and tips. I won’t decorate a cake since it would be a disaster waiting to happen. However, this simple exercise with the bag and tip was easy. Just lay the tip touching the parchment at a 45-degree angle and squeeze to the desired length. I found about 3-inches to be a pretty good length.

The tip I used was a large star tip. The ones that come in starter decorator sets won’t do since they’re too small. A friend who’s a cake decorator gave me one but this large star tip is the one she gave me. You can also use a large round tip of approximately the same size. The star tip will just make the fancy ridges.

Flavor The Cookies

To keep the flavor neutral to play it safe if you don’t know people’s tastes, then use vanilla.

I’m a freak for anything almond flavored so I use almond extract. Especially if I’m using raspberry jam. The almond-flavored cookie along with the hint of raspberry with a dash of the chocolate is a real taste sensation.

The Recipe

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Jelly Bars

Classic Italian sandwich cookies

Prep Time30

Cook Time16

Course: Dessert, Snack

Cuisine: Italian

Keyword: Italian bakery cookies, Italian butter cookies, jelly bars

Servings: 18

Calories: 324kcal

Author: Judith Hannemann

Ingredients

1 cup butter room temperature
3/4 cup sugar
1/4 cup confectioner's sugar icing sugar in UK
1 egg
1 1/2 tsp vanilla or almond extract
2 1/2 cups flour
1/2 tsp baking powder
pinch salt
2 tbs heavy cream

Filling/Decor

1 cup red jam
1 cup chocolate morsels
1/2 cup sprinkles

US Customary - Metric

Instructions

Preheat oven to 350F/180C.
Using a heavy-duty stand mixer, cream the butter and sugars until light and fluffy.
Add the egg and vanilla, mixing well.
Mix all the dry ingredients in a large bowl. Add gradually to the butter mixture, mixing well.
Add the heavy cream and mix just until incorporated. Add the dough to pastry bag. I used s very large star tip, but a plain round one about 1/2-inch/1.25-cm will do just as well.
Line baking sheets with parchment and pipe dough about 3-inches/7.5-cm long and about 2-inches/5-cm apart.
Bake for 14-16 minutes or until cookies are just beginning to get golden around the edges. Let the cookies cool on the sheet until firm enough to move to cooling racks.
To fill and decorate: Melt chocolate morsels in the microwave for 45 seconds; stir until smooth. They may need 10-15 seconds more if they're not completely melted.
Spread about 1 tablespoon of jam on flat bottom of one cookie. Top with the flat side of a plain cookie.
Dip the tip of each sandwich cookie in the melted chocolate then dip the chocolate part in the sprinkles.
Amount of cookies will vary with how big you want to make them. I got around 1 1/2 dozen sandwiches.

Nutrition

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Air Fryer Sausage Rolls

Judith Hannemann — Sun, 20 Nov 2022 00:00:12 +0000

Sausage rolls are a wonderful snack and also a quick dinner,

Air Fryer Sausage Rolls: Conventional Oven Too

Air fryer sausage rolls have the advantage of being made in the conventional oven as well. They do come out fluffier and crisper in the air fryer.

I was reminded of these recently on an air fryer group I belong to. Most of the people on there are British and sausage rolls are extremely popular in the UK–always have been. And they’re popular in the US as well. This is a food the US has in common with Britain. They can be an appetizer, snack or even a main course so they’re very versatile.

Sausage Flavors

When it comes to the sausage, there’s a lot to choose from as far as flavor.

In Britain, there’s lots of variations now on old-fashioned “bangers.” In fact, some of their trendier sausages are quite gourmet. Any kind would work here although you can’t go wrong with the old standard.

In the US, you have great choices too. To keep the fat down, chicken or turkey sausage is a fine option. We also have fancy flavors as well. Try them all. For mine I used brats and mild Italian sausage. I also removed the casings. You don’t have to do that but I think it makes eating them easier. Plus many people eschew casings anyway.

Big or Small

When I made these, I used the entire sausage. They were pretty big, but I was using them as a main dish.

If you are making them as a snack or appetizer, you might want to cut the sausage in half or even thirds. Then they are great finger food.

Keep in mind this will work if you substitute little smokies as well. And of course, hot dogs work with this too.

The Recipe

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Air Fryer Sausage Rolls

Quick and easy!

Prep Time10

Cook Time20

Course: Appetizer, Main, Main Course, Snack

Cuisine: American

Keyword: air fryer sausage rolls, sausage in puff pastry, sausage rolls

Servings: 6

Calories: 623kcal

Author: Judith Hannemann

Ingredients

1 pkg frozen puff pastry thawed
6 Italian sausage or brats
1 egg beaten

US Customary - Metric

Instructions

Remove casing from sausage, if desired.
Roll out puff pastry and cut into 6 portions that will wrap around each sausage.
Wrap sausage and seal pastry. Cut slits in the top if desired and brush with beaten egg.
Air fry for 15-20 minutes at 400F/200C, Test with a meat thermometer to make sure sausage is fully cooked--it should be 165F/80C internally.
For conventional oven, bake a 425F/220C foe 18-20 minutes. Test foe doneness as above.

Nutrition

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Molasses Raisin Buns

Judith Hannemann — Sun, 13 Nov 2022 00:00:11 +0000

Molasses raisin buns are an old-fashioned treat. Easy to make and totally delicious.

Molasses Raisin Buns–Old-Time Treat

If you’re looking for a real old-fashioned treat for Christmas, these molasses raisin buns are just what you’re looking for.

They have a real old-fashioned flavor from the molasses. That’s a deep rich flavor which we’ve gotten away from lately. Molasses used to be used so much more years ago and I really don’t know why it seemed to fall out of favor as an ingredient. Sure, it’s used in gingerbread and all, but it was a more common ingredient not so long ago.

For my UK readers, black treacle is almost the same as the US standard molasses, so just substitute that.

Forming The Dough

First thing to know is even though this recipe has four cups of flour, its yield isn’t big. The reason is you form them into balls about the size of a golf ball (maybe a tad larger) so you are not overrun with buns.

The one thing to remember here is the dough is pretty sticky so you’ll want to form the balls with damp hands. The good thing is you can just scoop–I use an ice cream scoop–(affiliate link) them into a standard muffin pan. Do make sure to grease the cups of the muffin pan if you choose to use one. I didn’t–I used a large baking sheet lined with parchment that I sprayed with non-stick spray. Nothing stuck.

Raisins Or Not

Originally, these molasses buns contained no raisins. I add them because they give them a very interesting flavor.

Funny given the molasses and all, these are not overly sweet. Of course the raisins add a touch of sweetness, but they are still not sugary. They’re excellent for dunking if you have any left over the next day

The Recipe

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Molasses Raisin Buns

Old-fashioned flavor

Prep Time15

Cook Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: molasses buns, molasses cookies with raisins

Servings: 15 (varies)

Calories: 359kcal

Author: Judith Hannemann

Ingredients

1/2 cup milk
1 egg
1 cup molasses
1 tsp cinnamon
2 tsp baking soda
1/2 cup sugar
1 cup butter
4 cups flour
1 cup raisins

US Customary - Metric

Instructions

Combine milk, egg, molasses, cinnamon and baking soda.
Stir well. Add sugar and butter.
Mix well and warm mixture in microwave for 40 seconds.
Add flour and mix well. Form into balls and place in rows in a greased baking dish.
Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted
into the center comes out clean.
Can also be made in muffins pans

Nutrition

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Honey Mustard Pork Tenderloin

Judith Hannemann — Sun, 06 Nov 2022 00:00:41 +0000

Honey mustard pork tenderloin makes a great Sunday dinner.

Honey Mustard Pork Tenderloin

The thing I love about this honey mustard pork tenderloin or any pork tenderloin for that matter is how quickly it cooks.

As with most tenderloin recipes, this one has to marinate. I usually marinate overnight but this time I was pressed for time and did the minimum of one hour. I was surprised at how well it was flavored even in that short amount of time.

Heading this off at the pass–because I know there will be emails and comments to that effect, but a bit of pink in pork is totally safe since pork is safe to eat at 140F/70C. I like mine a little more “done” so next time I’ll give it an extra few minutes. Truthfully, done like in the photo, it’s very juicy. However, I understand the reaction to pinkish pork as I have it myself.

Garlic? The More The Merrier

That describes me an many friends, but I do realize that a lot of garlic isn’t everyone’s dish of tea.

The recipe calls for four cloves. If you use small cloves that should not overwhelm the flavor. Of course with larger cloves you can alway cut the amount in half. I used four large cloves and found the flavor to be excellent, but bear in mind I love garlic. So if you don’t, then reduce the amount accordingly.

Air Fryer

Make It in the air fryer too! All you have to do is eliminate the step of browning the tenderloin in a skillet before roasting. I find the air fryer browns rather nicely. You might not want to skip that step since the air fryer cooks more quickly than a conventional oven–usually it will take 1/3 less time. But since air fryers only go up to 400F/200C, this tenderloin will need to cook the same amount of time as the conventional cooking method. To play it safe, always use an instant-read meat thermometer and remember letting the meat stand and it will continue to cook. It will raise the internal temp from 5-10 degrees.

The Recipe

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Honey Mustard Pork Tenderloin

Quick and easy

Prep Time10

Cook Time18

Marinate8

Course: Main, Main Course

Cuisine: American

Keyword: honey dijon pork tenderloin, pork tenderloin in the air fryer

Servings: 6

Calories: 280kcal

Author: Judith Hannemann

Ingredients

2 lb pork tenderloins
3 tsp kosher salt divided
2 tsp freshly ground black pepper
1/2 tsp thyme
4 garlic cloves
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey
1 tsp onion powder
pinch red pepper flakes
2 tbs oil

US Customary - Metric

Instructions

Season two 1–1½-lb. pork tenderloins all over with 2 tsp kosher salt and 2 tsp. freshly ground black pepper and transfer to a large bowl or resealable bag. Add the thyme leaves and finely grate or crush 4 garlic cloves over the pork.
Mix 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup honey, 1 tsp. onion powder, and red pepper flakes in a small bowl until just combined. Season with remaining ½ tsp. kosher salt. Pour half of honey-mustard sauce over pork and turn to coat. Reserve remaining honey-mustard sauce for serving. Cover or seal bag and let marinate, refrigerated, for at least 1 hour and up to overnight.
Preheat oven to 425F/220C.
Heat 2 tbs oil in a large cast-iron skillet over medium-high. Remove pork from marinade and let excess drip off. Sear pork, turning occasionally, until browned on all sides, 6–8 minutes.
Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°F/70C 14–18 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing 1/2-inch thick. Serve drizzled with reserved honey-mustard sauce.
For air fryer--browning in the skillet is optional but it does produce a better color. Air fry at 400F/200C for 18-20 minutes. Test with instant read thermometer.

Nutrition

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Pecan Pie

Judith Hannemann — Sat, 29 Oct 2022 23:00:01 +0000

Pecan pie is a traditional fall favorite. This one has no corn syrup/

Pecan Pie–No Corn Syrup

In years past, I never gave corn syrup too much thought since it was something I’d use rarely. Mainly I used it in my candy making so it was definitely used sparingly.

Corn syrup, whether light or dark, always figured heavily in most pecan pie recipes. Frankly, I found those amounts offputting to say the least and that was before all the furor about high-fructose corn syrup. Therefore I was glad to find a recipe for pecan pie that didn’t rely on its use at all.

Pie Crust

Basically, I can cook and make most anything but where I will fail the majority of times is with pie crust. I’m not ashamed to say if I want a pie to come out perfectly that I use the pre-made refrigerated or frozen variety. Trust me, it avoids any disasters.

I discovered a great recipe for a pie crust that doesn’t fail from Mary Berry. The recipe and technique is in my caramel crumb peach pie. There’s also a video that shows you “how to.” The other secret is to use a European “pie plate,” which is only a removable-bottom quiche pan. Actually, you might want to take to using the quiche pan since even the first slice of the pie doesn’t get wrecked.

For this pie, I used the refrigerated crust. If you’re like me, play it safe. If you’re an expert at pie crust then make your own; any recipe will do.

Pecans

You’ll have to splurge and buy the whole pecan halves for this–if you want it to look super. I know they’re not cheap but who eats pecan pie on a regular basis. If you have any leftover, they store beautifully in your freezer. In fact, I freeze all nuts I use in baking. If you have a vacuum sealer, this is a good way to preserve them in the freezer even better.

The Recipe

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Pecan Pie

A classic fall pie made without corn syrup

Prep Time45

Cook Time1 5

Course: Dessert

Cuisine: American

Keyword: classic pecan pie, pecan pie no corn syrup, pies for thanksgiving

Servings: 12

Calories: 1098kcal

Author: Judith Hannemann

Ingredients

1 9- inch unbaked crust
1 egg white

Filling:

1 cup pure maple syrup
1 cup packed dark brown sugar
2 Tbs full-flavored molasses
4 Tbs unsalted butter cubed
2 Tbs bourbon
1 Tbs vanilla
1/2 tsp salt
3 eggs beaten
2 cups pecan halves lightly toasted, divided
1 Tbs each pure maple syrup and bourbon

US Customary - Metric

Instructions

Preheat oven to 400F/200C with rack in lowest position.
Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.
For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
Whisk in 4 Tbsp. butter, 2 Tbs bourbon, vanilla, and ¾ tsp salt. Slowly whisk in eggs until incorporated.
Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbs maple syrup and 1 Tbs bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325F/160C
Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.

Nutrition

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Simple Tomato Salsa

Judith Hannemann — Sat, 22 Oct 2022 23:00:07 +0000

Here’s a simple tomato salsa for folks not into heat.

Simple Tomato Salsa–No Heat

Do you have anyone on your list that either can’t eat anything hot or simply doesn’t like it? Then this simple tomato salsa is for those folks.

Really this is simply a dressed-up tomato salad. It may be basic, but it’s very good. This salsa pairs very well with my royal fish cakes. In fact it was featured in Mary Berry’s original recipe for those fish cakes. Since those fish cakes are full of flavor, the sauce that accompanies them should not overshadow their flavor; it should complement it.

End Of Harvest

This is an excellent recipe if you had a bountiful harvest of home-grown tomatoes. It’s a great way to use some of them up.

But if you don’t have home-grown tomatoes, be sure to choose a supermarket variety that has great taste. I usually choose the ones that come with the vine because they are consistently high quality. Cherry and grape tomatoes work well to as they are very flavorful. Avoid those ones that are cellophane wrapped as they have very little flavor which will spoil this salsa.In a pinch, Roma tomatoes may be used. They have more meat than water.

Other Ingredients

As for the remaining ingredients, this salsa will taste better with top-notch ingredients.

A nice fruity olive oil is perfect. Be sure to use either virgin or extra-virgin oil since those oils have a distinctive flavor that will enhance everything else.

White wine vinegar is recommended. You can either use the generic white wine vinegar or get fancy with champagne vinegar.

The Recipe

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Simple Tomato Salsa

Not to be confused with Mexican-style salsa, this is a very simple side dish that’s good with burgers or fish

Prep Time10

Cook Time0

Course: Salad, Sauce

Cuisine: American

Keyword: mild tomato salsa, no-heat salsa, tomato salad

Servings: 6

Calories: 113kcal

Author: Judith Hannemann

Ingredients

6 firm tomatoes deseeded, diced
1 small red onion finely chopped
1 tbs white wine vinegar
4 tbs olive oil
2 tbs chopped fresh parsley

US Customary - Metric

Instructions

Mix all ingredients in a small bowl. Season with salt, pepper to taste.

Nutrition

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Air Fryer Scotch Eggs

Judith Hannemann — Sat, 15 Oct 2022 23:00:19 +0000

Scotch eggs are a breakfast or dinner treat. They’re easy to make in your air fryer.

Air Fryer Scotch Eggs–A Real Treat

What can be better than a grab-and-go breakfast? That’s exactly what these air fryer Scotch eggs are. They’re so good you can serve them for brunch or even dinner.

Traditionally, they are shallow fried. And they’re delicious that way. Since sausage is pretty fatty, you don’t want to add any more fat than you have to. Air frying is the perfect solution. I’m not saying that because they’re air fried that they automatically become totally healthy, they’re still a treat that should be eaten in moderation.

Air frying does not affect the taste. In fact, I prefer them air fried and I’m not very observant about what I eat. They just have a “cleaner” taste to me.

The Sausage

Here’s where you can make the flavor as interesting as you like.

There are many varieties of sausage ranging from plain to spicy. If your family is into heat, then try these Scotch eggs with a hot-flavored sausage. Like maple? There’s maple flavored sausage too. And of course, the traditional breakfast variety. I choose a mild flavor because I like the taste.

There’s also plenty of store-made specialty sausage so they’re worth a try too. You just need a pound of sausage and bulk is the one to use. However, if there’s a flavor you like that only comes in links, then by all means remove the meat from the casings.

Egg Size

I prefer to use medium eggs for this. That way you are assured you’ll have enough sausage to wrap around them. That’s just a personal preference, but I wouldn’t use anything bigger than USDA large.

Mostly these are made with hard-boiled eggs, but I’ve seen them done with “jammy” eggs too. If you want to have a go with jammy eggs, these will have to be served immediately. With hard-boiled anything left over can be stored in the fridge to be reheated as necessary.

The Recipe

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Air Fryer Scotch Eggs

Great for breakfast, lunch or dinner

Prep Time10

Cook Time12

Course: Breakfast, Brunch, Main, Main Course

Cuisine: American

Keyword: scotch eggs in the air fryer, scotch eggs with jammy eggs

Servings: 6

Calories: 372kcal

Author: Judith Hannemann

Ingredients

6 hard-cooked eggs shells removed and patted dry
1 lb bulk sausage meat
1/4 cup flour
1 egg beaten
1/2 cup breadcrumbs

US Customary - Metric

Instructions

Divide sausage meat into 6 equal portions. Flatten the sausage in a circle about 1/4-inch thick.
Wrap each piece of sausage around each egg, making sure the egg is completely sealed in the sausage meat.
Roll each egg in the flour, then dip in the beaten egg and roll in the breadcrumbs
Place the eggs in the air fryer and air fry at 390F/200C for 12 minutes, turning halfway through the cooking time.

Nutrition

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Chewy Peanut Butter Brownies

Judith Hannemann — Sat, 08 Oct 2022 23:00:06 +0000

Chewy peanut butter brownies will satisfy an peanut butter lover.

Chewy Peanut Butter Brownies–YUM!

Let me start by saying that I am a huge peanut butter fanatic. I love the stuff so much that I eat it straight from the jar with a spoon. So when I saw these chewy peanut butter brownies, I knew I had to make them.

All I can say is they are really very good. Surprisingly, they’re not too sweet either. That was something I appreciated since most of these types of food are a little heavy on the sugar. The amounts in the recipe are just right.

Peanut Butter

Since the flavor depends upon it, use a good-tasting peanut butter. This can be your favorite brand and it doesn’t have to cost a fortune. For my taste, the best one is Walmart’s house label. It has a rich, deep peanutty taste that beats the more expensive brand in my opinion.

A honey roasted variety would work well here too. As far as crunchy peanut butter goes, it would probably be OK to use although I have never tried it. If. you use it and get good results, please let me know so I can list it as an option.

Like Chocolate?

OK I know–who doesn’t. However you can dress up these brownies by drizzling some melted chocolate on top. You could really get bold and top them with chocolate frosting.

Personally, I think the drizzle would work best here. That way there’s no overkill with flavor. Chocolate is strong so it may mask the peanutty taste.

The drizzle I’d use is a simple ganache. That’s about 1/2 cup of chocolate chips and 2 tablespoons of heavy cream where you just nuke and stir. The best part is whatever is left over hardens to a great bark-like texture. I spread the leftover on wax paper and just let it solidify. Delicious!

The Recipe

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Chewy Peanut Butter Brownies

For peanut butter lovers

Prep Time10

Cook Time35

Course: Snack

Cuisine: American

Keyword: brownies that don't have chocolate, peanut butter brownies

Servings: 9

Calories: 315kcal

Author: Judith Hannemann

Ingredients

1/2 cup creamy peanut butter
1/3 cup unsalted butter softened
2/3 cup sugar
1/2 cup brown sugar
2 eggs
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Grease a 9 x 9-inch baking pan. Set aside
In a medium bowl, cream the peanut butter and butter. Gradually add the sugars, beating until light and fluffy.
Add the eggs, beating well after each. Blend in the vanilla.
Mix the flour, baking powder and salt. Stir into the peanut butter mixture, blending well.
Turn into prepared pan, making an even layer.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and cut into 9 portions.

Nutrition

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Cheesy Garlic Green Beans

Judith Hannemann — Sat, 01 Oct 2022 23:00:43 +0000

Cheesy garlic green beans are a great side dish. Easy to make too.

Cheesy Garlic Green Beans–Delicious!

Do you love garlic? Do you love mozzarella? Then you’re going to love these cheesy garlic green beans!

These green beans make a wonderful side dish. I’d even go further and say because of the cheese, they can also be a meal unto themselves. They contain the great flavor of garlic with roasted beans. This recipe is very basic and you can add any herbs or spice you like and think would “go” with the flavor. They are that versatile.

These would even work well as a buffet item–you could leave the mozzarella off for that if you’d like.

The Green Beans

Like most roasted vegetables, this starts with fresh green beans. Frozen wouldn’t work well here due to the water content and canned…well…you know that story.

Rather than start with bulk fresh beans, I prefer to use the fresh ones that are pre-packaged. You’ll find them where the bagged salads are sold in your store’s produce department. You have a choice there too. You can get the regular green beans, where you do have to remove the stems or opt as I do for the “French” green beans. The French style are skinnier and are already trimmed. They’re the same price so why not save yourself the time and effort. I find the French style has more uniformly shaped beans. No curved beans or anything such as that.

Garlic

As I mentioned before, these are pretty garlicky. There’s four cloves used. By all means, add more if you’re a real garlic freak. If you’d like a milder flavor use only one or two. How simple is that?

There’s also grated cheese in this as well besides the mozzarella. I use a combo of Parmesan, Romano and Asiago because it’s so flavorful. However, plain old Parmesan will work as well. In fact, that’s what was originally called for in the recipe.

The Recipe

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Cheesy Garlic Green Beans

Great side dish

Prep Time10

Cook Time25

Course: Appetizer, Main/Side, Side Dish

Cuisine: American

Keyword: garlic green beans, roasted green beans with cheese

Servings: 6

Calories: 183kcal

Author: Judith Hannemann

Ingredients

1 lb whole fresh green beans trimmed
1/4 cup olive oil
4 cloves garlic finely minced
2 tbs grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1 1/4 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 425F/220C. Lightly spray a large baking sheet with non-stick spray.
Place green beans on prepared sheet in a single layer; set aside.
In a small bowl, mix the oil, garlic, grated cheese salt and pepper. Mix well. Drizzle over the beans and toss to coat well.
Roast in the oven for 20 minutes or until beans are bright green and beginning to brown slightly.
Top with the shredded cheese and pop the pan under the broiler until cheese is melted and beginning to brown in spots.
Serve immediately.

Nutrition

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