Bacon And Chive Green Bean Coins Recipes

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

BACON, CHEESE AND CHIVE BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
• To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
• For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.

CHIVE GREEN BEANS

Steps:

• Steam green beans, covered, 5 minutes or until crisp-tender.
• Remove from steamer; toss with remaining ingredients.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain and return to the skillet.
• Add butter and stir until melted, 1 to 2 minutes.
• Add garlic; cook until tender and fragrant, 1 to 2 minutes.
• Season with lemon-pepper seasoning and salt before serving.

GREEN BEANS WITH CHIVES

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl. Toss with oil and chives. Season to taste with salt and pepper.

BABY LIMA BEANS AND CORN IN CHIVE CREAM

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.

PHILLY BACON WRAPPED CHICKEN WITH FRIED GREEN BEANS

Steps:

• Mix cream cheese, chives and lemon juice in a bowl.
• Preheat oven to 350.
• Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
• Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
• Green Beans (start prep when chicken has been cooking about 30min).
• Slice bacon into 1/2 inch strips.
• Pan fry bacon and onions until bacon is crispy.
• Turn frying pan to low and mix in green beans.
• Pan fry beans on low for 10 min or until cooked.