TNDeerGuy
Well-Known Member
I've found both of these work well with any red meat or pork, but I've done the potatoes with just about everything. These two recipes just add a different spin to the same old, normal dishes and are very quick and easy to make.
*Mint Boiled Potatoes*
Take 4-5 potatoes cut into 1" cubes < I use gold potatoes
Boil until they just start to get soft (usually 10 minutes)
Drain in colander
melt 4 TBSP of butter, 4 TBSP of sour creme and 2 tsp of crushed dry mint leaves in pan and mix well (you can change amounts to your likings, this is how my family likes them)
return potatoes to pan and with lid on toss them around coating evenly and serve. This recipe adds a fresh, clean taste to the potatoes.
*Honey Balsamic Green Beans *
Take two handfuls of fresh(not canned) topped green beans
Boil them for 4-5 minutes (where they are still slightly crunchy)
Drain in colander
melt 3 TBSP of butter, 1 1/2 TBSP of honey, 1 tsp of balsamic vinegar and add a dash of salt and pepper to pan and mix well
return beans to pan and with lid on toss them around coating evenly and serve (these will have a slight sweet taste to them, with a little *pop* from the balsamic vinegar- I suggest taste before you add the beans. You can adjust the vinegar for more or less *pop*. Remember...its easier to add more vinegar than to cover too much up)
*Mint Boiled Potatoes*
Take 4-5 potatoes cut into 1" cubes < I use gold potatoes
Boil until they just start to get soft (usually 10 minutes)
Drain in colander
melt 4 TBSP of butter, 4 TBSP of sour creme and 2 tsp of crushed dry mint leaves in pan and mix well (you can change amounts to your likings, this is how my family likes them)
return potatoes to pan and with lid on toss them around coating evenly and serve. This recipe adds a fresh, clean taste to the potatoes.
*Honey Balsamic Green Beans *
Take two handfuls of fresh(not canned) topped green beans
Boil them for 4-5 minutes (where they are still slightly crunchy)
Drain in colander
melt 3 TBSP of butter, 1 1/2 TBSP of honey, 1 tsp of balsamic vinegar and add a dash of salt and pepper to pan and mix well
return beans to pan and with lid on toss them around coating evenly and serve (these will have a slight sweet taste to them, with a little *pop* from the balsamic vinegar- I suggest taste before you add the beans. You can adjust the vinegar for more or less *pop*. Remember...its easier to add more vinegar than to cover too much up)
