Yep, green beans are an absolutely delicious veggie if one would only doctor them up like ones life depended on it... but seriously, if strong measures arent taken against them, they're boring as hell.

It makes me wonder how awesome other veggies would be if only we cooked them up with mushroom cream sauces, and onions, and bacon, and crunchy toppings etc, lol.

But yeah, I dont care... someone has to eat them, and if we have to eat them... might as well make the awesome while were at it.

Totally agree

Like Brussels sprouts

Split, then tossed in olive oil...herbs sprinkled with carmeluzed onions

Then roast until SERIOUSLY literally BLACKENEd....

Served with some type of aioli , maybe pritzed with lime

Like little small tender ones

I love them


Regular old Brussels sprouts boiled.....Barf

Here's 3 for Brussels sprouts:

Brussels sprouts lardons (Ina Garten)

2 tablespoons olive oil
6 ounces panchetta or bacon, 1/4" dice
1 1/2 pounds Brussels sprouts, halved
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock

1. Heat the olive oil in a large (12-inch) saute pan and add the pancetta.

2. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes.

3. Remove the pancetta to a plate lined with a paper towel.

4. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned.

5. Add the raisins and chicken stock.

6. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.

7. If the skillet becomes too dry, add a little chicken stock or water.

8. Return the pancetta to the pan, heat through, season to taste, and serve.

Brussels sprouts with bacon and cheese (Alton Brown)

6 slices bacon, cut into 1/2 inch pieces
1 small onion, julienned
1 teaspoon kosher salt
1 small apple (granny smith), cored and chopped
1 recipe basic brussels sprouts
1/2 cup heavy cream
1 teaspoon whole grain dijon mustard
1 ounce bleu cheese, crumbled
1 piece freshly ground nutmeg

Basic Brussels Sprouts*

1 pound brussels sprout, rinsed
1/2 cup water
1/4 teaspoon kosher salt

1. Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat.

2. Cook bacon until crisp and brown.

3. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon.

4. Decrease the heat to low.

5. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes.Add the onion and cook just until they turn semi-translucent, approximately 3 minutes.

6. Add the salt and apple and continue to cook for another minute.

7. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes.

8. Remove from the heat and stir in the bacon, blue cheese and nutmeg.

9. Serve immediately.


*Directions for basic brussels sprouts:
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

Brussels sprouts with pecans and cranberries (Alton Brown)

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries


1. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

2. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Definitely jealous of the rib roasts and cdcox's duck.

I've the stomach flu for the last couple days. Haven't puked since yesterday, but definitely don't have an appetite. I even missed out on my mom's awesome ass potato soup.

Bummer of Christmas food-wise.

What's an "ass potato"?

No offense, but theres not quite enough natural seasoning on them... raisins, chicken stock and expensive ham dont seem like enough, green beans need a lot of work to be tasty IMO.

Green beans are basically the vehicle that carries other, far better flavors IMO... but you're idea is welcome.

That recipe gets raves. Even people who won't eat Brussels sprouts any other way have enjoyed them prepared like that. You're welcome to season additionally, or ignore the dish entirely, naturally.

**** Brussel sprouts.

Nasty ****ers.

Lick my ball sack after a wet shit! I love me some Brussel Sprouts, and come collard greens!

You should get that checked out.

Welp, I hate Okra (total suckage in that food!), so I know I'm 1000000% normal.

It's awesome ass potato. Mother****er.

I don't know. I think it's like magic beans that mom makes soup out of and it turns out good.

Slow cooker chicken and dumplings

WHY THIS RECIPE WORKS:
Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems—chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat has more flavor and can stand up to long cooking without drying out, we start with… read more

SERVES 6 TO 8

We cut boneless, skinless chicken thighs into chunks before we begin cooking, avoiding the need to shred them at the end.

INGREDIENTS

STEW
3 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped
2 celery ribs, sliced 1/4 inch thick
2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
4 garlic cloves, minced
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth
1 cup frozen peas

DUMPLINGS
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled

INSTRUCTIONS

1. FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.

3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.

4. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.