Dijon Green Beans

Jessie and I made these green beans the other day for dinner. I thought they sounded really good, and my mom (who hates green beans) thought they were delicious. When she cleared the table she at the extra green beans, so she must have liked them.

1-1/2 pounds fresh green beans, trimmed

2 tablespoons red wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes, halved

2 tablespoons grated parmesan cheese

place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender.

Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt, and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

I suggest letting the sauce sit on the beans for a bit so they can absorb some of the flavor. I noticed when I made it the onions tasted a lot like the sauce because they had sat in it for longer.

Bread Bowls

I learned this nifty little trick from my mom.  Buy one of the bags of Rhodes frozen bread loaves.  Once the loaf has thawed, cut it into thirds and then roll each piece into a ball.  Place each ball on a greased jelly roll pan, I usually do 3 to a pan cause they get pretty big.  Let the balls raise until they are about the size of a bread bowl.  Once they are big enough, carefully brush the tops with an egg wash and then bake according to time and length on the back of the bag.  I HOPE THAT MAKES SENSE!  I like do do a whole bag at a time so I can have bread bowls on hand.