Easy. Simple. DELICIOUS! Pan lickin’ good! 😉 Yep, that sums these up. 😉 And they come in super handy for when you’re cooking on the grill, too! They go great with just about anything from my Garlic Balsamic Brown Sugar Steaks and Resaurant-Style Filet Mignon, to cheeseburgers! Also fantastic with anything slathered with barbecue sauce!
I love dishes like this that are easy to throw together yet packed with great flavor so that I can give my full, undivided attention, to whatever main dish I’m making that I need to concentrate on. I’m always afraid I’m going to burn something on the grill, so this is a make it and forget it kind of dish that reheats easily on the stove or in the microwave.
You don’t even have to keep it chilled as it can just sit on the stove, covered, until you need it. Have a fresh fruit side salad or garden salad (with homemade dressing!) already prepared and chilling, and you’re almost there!
Ingredients :
½ stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked turkeybacon, thinly sliced
½ tsp. finely minced garlic
1 ½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
Directions :
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add turkeybacon, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty.
