Buffalo Wing Bananza

When I announced to my cooking class of pre schoolers that we were making Buffalo wings they all started giggling.BUFFALO’S DON’T HAVE WINGS MRS. GOLTZ!!!! Was the universal consensus of these 4 and 5 year olds. It was at this point that I realized explaining we’re talking chicken wings here and that we just call them Buffalo wings because the original hot and spicy dish was invented in a small bar onMain St.in downtownBuffaloNew Yorkwouldn’t get me very far. I mustered up my best I’m not kidding voice and said that these wings were from very teeny tiny special Buffalo and that they tasted a lot like chicken. Needless to say they didn’t believe me

It’s hard to believe that balabustas used to consider chicken wings as scraps. Not worth much except to enhance the flavor of stock or soup. Then, on October 30, 1964 inBuffalo, Anchor Bar owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. She happened to have a lot of extra chicken wings on hand so she fried up the wings, dipped them in a spicy chili sauce, and served them with celery and creamy dressing. The wings were an instant hit and have since become a menu staple everywhere.

TraditionallyBuffalostyle sauce is cayenne pepper based sauce and usually has some spices added to enhance the basic flavor. These combinations of spices are what distinguish one Buffalo Wing sauce from another Today there are a gazillion different recipes for chicken wings, ranging from jerked wings to Oriental or even pizza. So, even if you can’t, like my family, handle the original hot stuff recipes you can experiment with what ever flavors and taste combinations you like and still enjoy the fun of eating wings.

Of course you can use other parts of the chicken with the following recipes if you want to make a main course instead of an appetizer. The parts of the wing used for wings recipes will vary from recipe to recipe. Some recipes want you to cut off the wing tip and use just the drummette and double-bone pieces without separating them. Some separate the drummette from the double-bone. You can use any or all the parts you like best, there is no one right way.

Plan on about five to six wings per pound, depending on size. Four to six wings per person makes an adequate serving. Raw wings can be frozen up to nine months and the cooked wings can be prepared and frozen up to one month in advance of when you’ll need them.


3   pounds chicken wings, about 18

1 jar pizza sauce (14 oz)

2 tablespoons balsamic vinegar

2 tablespoons dry pizza seasoning

2 tablespoons fresh parsley — chopped

2 teaspoons salt

1 teaspoon coarse-grind pepper

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheet with foil.  Arrange the chicken wings, skin side up, on the foil.  In a bowl combine the pizza sauce, vinegar, pizza seasoning, parsley salt and pepper. Mix to combine and set 1/2 cup of the mixture aside.  Brush the wings with the sauce mixture making sure to coat both sides.  Bake the wings for 20 to 30 minutes  Remove them from the oven when they are crispy.  Brush the cooked wings with the remaining sauce and serve. Serves 6 to 8.


1/4 cup margarine, melted

2 to 3   tablespoonsTabascosauce

1   tablespoon apple cider vinegar

1 teaspoon cayenne pepper

1    teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

3    pounds chicken wings, about 18, tips removed

Preheat oven to 425. Using knife or scissors cut each wing at joint into 2 pieces. Rinse the pieces and dry them very well.  Line 2 jellyroll pans or cookie sheets with foil.  In a glass or ceramic bowl combine the margarine,Tabasco, vinegar, cayenne, salt, and paprika and garlic powder.  Mix well. Add the chicken to the mixture and toss to coat.  Arrange the coated wings on the prepared pan.  Bake 25 to 30 minutes or until golden brown and meat is no longer pink near bone. Serves 6 to 8.


A beautifully different way to serve a simple appetizer

3   pounds chicken wings, about 18, tips removed

1 tablespoon canola oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper

2   cups iceberg lettuce, shredded


2 tablespoons fresh cilantro, chopped lime wedges, pareve sour cream and guacamole,

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheets with foil.  Arrange wings skin side up on pans.  In a bowl combine the oil, chili powder, cumin, onion powder and salt and pepper. Mix to form a paste.  Rub the paste all over wings.  Bake until crispy and golden, 25 to 30 mins.  Spread the lettuce over serving plate and place the wings on top.  Sprinkle the chopped cilantro over the top of the warm wings.  Serve with lime wedges, pareve sour cream and guacamole, if desired.  Serves 6 to 8.


2 pounds chicken wings, cut into 2 pieces at joint, tips removed

1/2 cup tequila

1/4 cup frozen orange juice concentrate

Grated zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon freshly ground coarse black pepper

1 teaspoon salt

2 tablespoons minced cilantro

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the tequila, orange juice concentrate, lemon juice and zest, garlic, cumin, pepper, salt and cilantro. Mix well and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot grill. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. You can broil these wings if grilling is not an option. Serves 4 to 5.


This is a very quick appetizer recipe and a good way to    use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken… Great serves with hot pepper sauce,

2 lb. chicken drumettes

2 (1.25 ounce) package taco seasoning mix

4 cups crushed tortilla chip crumbs

Preheat oven to 350. Rinse chicken pieces and pat dry. In a shallow dish or bowl combine the taco seasoning mix and tortilla chip crumbs. Mix to combine. Roll the chicken pieces in the chip mixture and place the coated drumettes on a lightly greased cookie sheet or jelly roll pan. Bake for 20 minutes. Turn the drumettes and bake for another 15 to 20 minutes. Serves 4. This recipe can be doubled or tripled.


The trick to these is roasting them in a very hot oven.

1 cup soy sauce

1 tablespoon brown sugar

1/2 cup rice wine vinegar

1 cup peanut or vegetable oil

1/2 cup green onions, finely chopped

1 1/2-inch piece fresh ginger, finely minced

1 tablespoon fresh garlic, finely minced

4 pounds chicken wings cut into 2 pieces at joint, tips removed

Combine the soy sauce, brown sugar, vinegar, oil, green onions, ginger, and garlic in a saucepan. Mix to combine and heat the sauce just to the boiling point. Set the mixture aside and cool to room temperature.  Rinse the chicken wings and pat it dry (make sure it’s very dry). Place all the pieces in a large glass or ceramic (not aluminum) bowl*. Pour the marinade over wings and stir to coat. Cover the chicken and allow it to marinate for several hours, or overnight in the refrigerator. When you’re ready to cook the wings preheat oven to 500. Line 2 jelly roll pans or cookie sheets with aluminum foil and arrange the wings on them. Brush the wings with the left over additional marinade. Cook for 35 to 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot or cold as an appetizer or as an entree. Serves 5 to 6.

*Or use large lock-style plastic bag.


Wrap Up Your Old Recipes. Try Lettuce Wraps


One of the toughest tasks during the entertaining  is to come up with recipes for appi- teasers  that aren’t the same old same old  fish, soup or salad. While tradition has its place sometimes you just need to think outside the preverbal recipe box and re imagine what you might like to serve to start out a special meal.

            This year, for a first course let’s try lettuce wraps. Delicious, simple, easy to make ahead of time, really beautiful to see and most importantly, they’re different. The following recipes have all been taste tested and have passed my personal “yes I’d serve these to my mother” 5 point check list. Some of the ingredients are a little more difficult to find  but I can suggest that you try the specialty sections or your grocery store or if you keep kosher, the internet and sites like www.kosher.com and www.mykoshermarket.com.

NOTE: If you can’t find kosher certified fish sauce or the rice wine I suggest you use the SoyVey products (ie  Teriyaki sauce) instead. You can always use a kosher certified Thai peanut sauce in a pinch.


2 medium carrots, peeled, cut into matchsticks

1/2 cucumber peeled, cut into matchsticks

1/4 cup thinly sliced green onions

1/4 cup thinly sliced red peppers, (you can use 1 jalapeno and the rest red bell)  

2 tablespoons lime juice or rice vinegar

1 tablespoon sugar

1 tablespoon fish sauce (such as nam pla or nuoc nam)

2 cups skinless smoked trout fillets, broken into bite-size pieces

1 cup diced tomatoes

1/2 cup whole mint leaves

1/2 cup small whole fresh basil leaves

16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)

1/3 cup (about) sweet chili sauce

1/4 cup finely chopped lightly salted dry-roasted peanuts

Place the carrot and cucumber pieces in large bowl. Add green onions, peppers, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.

Add trout pieces and tomatoes to the vegetables and mix to combine. Drain the mixture and then return the mixture to the bowl; add in the mint and basil and toss to combine. Arrange lettuce leaves on large platter. Divide trout salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.

2 tablespoons unseasoned rice vinegar
1 Tablespoon mirin (sweet Japanese rice wine) or white wine
2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons kosher salt
1 teaspoon wasabi paste (see note)
2 cups coarsely chopped fresh parsley
4 green onions, thinly sliced on diagonal
1/2 cup 1/4-inch-cubes peeled jicama
2 large avocados, halved, pitted, peeled and cut into 1/2 inch chunks
3 cups shredded chicken
12 to 16 butter lettuce leaves
1 tablespoon sesame seeds, toasted
In a large bowl, whisk together the rice vinegar, mirin, soy sauce, sesame oil, kosher salt and wasabi paste. Add the parsley, green onions and jicama;
toss to coat. Gently stir in avocados. Divide the avocado salsa and shredded chicken among the lettuce leaves. Top each with toasted sesame seeds and serve 3 to 4 wraps per person. Serves 4.
Note: Find Wasabi paste in most supermarkets in the Asian foods aisle or with other sushi ingredients, or at an Asian market.


This recipe is from Todd Wilbur and Top Secret Recipes

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you’re ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce” cups”. top with” Special Sauce”. Makes 4 appetizer servings. This recipe can be doubled or tripled.


2 limes, juiced (about 1⁄4 cup)

2 teaspoons sugar

2 teaspoons chili paste

2 teaspoons fish sauce

2 cups roasted peanuts or cashews, roughly chopped.

2/3 cup coarsely chopped fresh cilantro (leaves and stems)

12 Bibb lettuce leaves (about 1 head)

3 cups fresh pineapple, peeled, cored, and cut into bite-size chunks

Kosher salt
Whisk the lime juice, sugar, chili paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until combined. When ready to serve, arrange the lettuce leaves on a large platter. Put about 1⁄4 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serves 4.

1 head Iceberg lettuce
1 tablespoon minced garlic
1 tablespoon grated ginger
1 red chili – 1 de-seeded and finely chopped
1 tablespoon chopped onion or 2 small shallots diced
1/2 cup extra firm tofu cut into thin slices
1/2 cup grated carrot
1/2 cup shredded cabbage
4 green onions sliced thin
2 cups bean sprouts
2 tablespoon lime juice
2 tablespoons soy sauce
1/2 cup chopped dry roasted peanuts, optional
2 tablespoons olive oil
1/2 cup fresh basil, chopped

Cut off stem of iceberg lettuce and separate the leaves and place in a bowl of ice cubes so that they become cold and crisp. Heat oil in a wok or a large frying pan.

Add garlic, ginger, red chilies and shallots and sauté until translucent. Add the tofu, carrot, cabbage and spring onion and stir fry for a couple of minutes.

Add the lime juice and soy sauce. Add the bean sprout and stir fry for a minute and remove from heat. Take a whole lettuce leaf and place 2 or 3 tablespoons of filling in the center. Top with fresh basil. Add roasted peanuts (optional) Make into a wrap and enjoy.


1/2 pound ground beef
2 garlic cloves, minced
2 tablespoons Teriyaki sauce
1 teaspoon soy sauce
1 teaspoon chili paste
1/4 teaspoon hot chili oil
1/4 teaspoon sesame oil
Iceberg lettuce leaves, crisped in ice water, drained
2  cups shredded cabbage (store bought is fine)

2 cups cooked rice
1/2 cup green onions, sliced

In a skillet over medium high heat sauté ground beef and garlic; remove from heat, add Teriyaki sauce, soy sauce, chili paste, hot chili oil and sesame oil; taste for seasoning.  Can be made ahead, cooled, covered and refrigerated.  

When ready to serve reheat the mixture; put drained lettuce leaves on a serving platter; cabbage in a bowl with serving tongs; rice in a bowl and onions in another small bowl.  Allow each person to make their own wrap and adding more hot seasoning according to their taste. Serve with sliced fresh tomatoes and cucumbers. Serves 2. This recipe can be doubled or tripled.


Partially freeze the beef to make slicing thinly easier (to make it really simple, get your butcher to slice for you!) make certain to squeeze out any moisture in the beef before starting this recipe. These are delicious and simple to make

1/2 cup soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

1 tablespoon Asian chili sauce (optional or to taste, add in for extra heat, or use dried chili peppers)

7 green onions, finely chopped

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

6 tablespoons toasted sesame seeds

2 lbs steaks (cut across the grain into very thin slices, no more than 1/8-inch thick)

2 tablespoons oil

chopped green onion, for sprinkling

1 large lettuce leaf (or use any soft lettuce leaves such as butter lettuce)

cooked white rice

In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and 4 tablespoons sesame seeds; mix until the sugar is dissolved. Add in the steak and toss to coat; marinade 20 minutes at room temperature. Heat oil in a large skillet over high heat until JUST smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through (this should take about 4 to 5 minutes, you will most likely have to cook the beef in batches, depending on how large your skillet is). Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds. Serve the lettuce leaves on the side and roll the beef in the leaves. Serve with cooked rice. Makes 6 to 8 appetizer servings


8 ounces mock crab meat

1 ripe mango, peeled, pit removed, and diced into bite-size pieces

1/2 cup diced jicama (peel, then dice)

1/3 cup fresh cilantro leaves, finely chopped

3 green onions, white and part of the green, finely chopped

10 leaves Boston lettuce, washed and dried well (other lettuce can be substituted, but Boston lettuce works particularly well)

Orange Sesame Sauce:

2 tablespoons lime juice

1/3 cup orange-flavored yogurt

2 tablespoons soy sauce

1 1/2 teaspoons toasted sesame oil

1/8 teaspoon freshly ground pepper

In a large bowl combine the mock crab, mango, jicama, cilantro, and green onions and toss to blend well. Fill each lettuce leaf with about 1/3 cup (or slightly heaping 1/4 cup) of the mixture. In small bowl, whisk together lime juice, orange yogurt, soy sauce, sesame oil, and pepper until smooth. Drizzle a tablespoon of the citrus sauce over the mixture inside each lettuce leaf and serve. 5 appetizer servings (about 2 wraps each)

Keeping The Planet Green One Bean At A Time

Green is the color of the day. Green planet, green energy and most of all green vegetables. We all know you gotta have green vegetables in your diet every day, it’s the law (mom’s law). Most green vegetables are great as stand alone side dishes. The green bean, however, seems to stand head and shoulders (as if they had them) above the rest. In fact, with green beans you can add just one or two ingredients and have a fantastic side or main dish.

Commonly referred to as the string beans, these bright green and crunchy veggies are available at your local market throughout the year; they are in season from late summer through fall when they are at their best and the least expensive. Green beans vary in size they average about four inches in length. Green beans are low in calories (just 43 calories in a whole cup) and green beans are also a great source of vitamin C, A and K, foliate, iron and manganese. (Yum, just can’t get enough of that magnesium)

Look for beans that have smooth feel and have a vibrant emerald green color, and that are free from brown spots or bruises. They should have a firm texture and ‘snap’ when broken. You should store your unwashed fresh beans in a plastic bag in the refrigerator. Stored this way they should keep for about a week.

Lots of recipes call for blanching beans before using them. Easy to do. Heat a pot of water to a boil, adding a teaspoon of salt per quart of water (salt will help preserve the green color of the beans in addition to seasoning them). For a crisper texture, figure a cooking time of about 2 minutes from the time the boil resumes after you add the green beans. Drain them immediately and then submerge them in cold water to stop the cooking.

Fresh green beans are always best but frozen green beans will work just fine for the following recipes if you can’t get the fresh. In my opinion, however, you should never, ever use canned green beans except as a last resort, unless the world is coming to an end and there is no other alternative, but, even then, I’d think about it.

2 to 3 Japanese eggplants
1 1/2 lb fresh green beans, blanched
1/3 cup balsamic vinegar
2 large red bell peppers, julienned
2 to 3 cups mixed salad greens
3 tablespoons minced red onion
2 tablespoon olive oil
3 tablespoon lemon juice
3 tablespoons balsamic vinegar
salt and pepper

Slice eggplants into rounds 1/4″ thick. In a large bowl toss with green beans with the 1/3 cup balsamic vinegar. Grill the eggplant slices (on a grill or grill pan) 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, olive oil, lemon juice 2 tablespoons balsamic vinegar. Add salt and pepper to taste. Drain the green beans and then arrange grilled eggplant and green beans on top of the salad. Serve immediately. Serves 6 to 8
1 lb fresh green beans, blanched
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
2 1/2 tablespoons oil
1/2 teaspoon salt

Heat sesame seeds in a dry frying pan over moderate heat. Remove when seeds begin to pop. In a bowl combine the sugar, rice wine vinegar, white pepper, soy sauce, sesame oil and whisk to combine.

Put a wok on very high heat. When very hot, add oil, salt and then the beans and stir-fry for 1 minute. Add the oil mixture and stir-fry for another minute. Add sesame seeds and blend well. Transfer to serving platter and serve immediately. Serves 4 to 6.


1/3 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper


5 oz (2 cups) rotini or bow tie pasta
1 cup sliced carrots
1 cup cut 1″ fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
1 tomato, diced
1/2 cup sliced cucumber
4 to 6 oz cubed or shredded mozzarella cheese (1/2 to 2/3 cup)

In a jar, combine the vinegar, olive oil, dill, salt mustard and pepper and shake well. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2 to 4 minutes or pasta cooking time. Drain. Rinse thoroughly with cold water to cool rapidly. In a large serving bowl, combine cooled pasta mixture and the peppers, onions, tomatoes, cucumber and mozzarella. Mix to combine. Pour dressing over salad; toss gently, cover and refrigerate for at least 1/2 hour for the flavors to combine. Serves 4 to 6.

1 tablespoon olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 teaspoon salt
1 cup fresh green beans, cut into 2-inch pieces
1 cup yellow crookneck squash, cubed
1 cup broccoli florets
1 cup fresh corn kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tablespoon sesame seeds, toasted
2 teaspoon soy sauce

Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat. Serve immediately. Serves 8.

4 tablespoon olive oil
1 lb fresh green beans, cleaned, cut and dried
1 small onion, cut into rings
6 cloves garlic, peeled and halved
1/2 teaspoon salt
2 tablespoon balsamic vinegar
4 to 5 stalks hearts of palm, cut into 1/2″ rings
1/3 cup diced sun-dried tomatoes, packed in oil
2 tablespoons toasted pine nuts
freshly ground black pepper

Preheat oven to 400. Brush a large baking dish with 2 tablespoons of the olive oil. Put green beans, onion, and garlic in dish, drizzle with remaining oil and sprinkle with salt. Bake for 25 minutes, stirring beans at least 3 times. When tender, remove beans from oven and transfer to bowl. Immediately drizzle with vinegar. Add the hearts of palm, tomatoes, pine nits and pepper to taste and toss. Serves 4.

1 lb small new potatoes, quartered
1 lb fresh green beans, trimmed, broken into 2″ pieces
1/2 cup sour cream
4 tablespoons chopped fresh dill weed
1/4 teaspoon salt
dash pepper
1 teaspoon olive oil
1 teaspoon minced garlic

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine the sour cream, dill, salt, pepper olive oil and garlic and blend well. Drain vegetables; rinse with cold water to cool slightly. Place the veggiesf in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time. Makes 8 (1/2 cup) servings.


1 lb green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small onion, halved and sliced thin
2 to 3 teaspoons minced garlic
2 tablespoons butter or olive oil

zest of 1 orange
salt and pepper

Melt butter or olive oil in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add orange rind, salt and pepper to taste. Serves 6 to 8.


1 pound green beans, trimmed and cut into 2-inch lengths, blanched
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 teaspoon dried oregano
3/4 cup peeled, seeded, and diced tomato
1 tablespoon tomato puree (optional)
salt and pepper
Lemon wedges, for garnish

Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes.  Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges. Serves 6 to 8


1 tablespoon olive oil
2 red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 teaspoons minced garlic
1 1/2 pounds green beans, trimmed, blanched
Salt and freshly ground pepper to taste
1/2 cup white wine
1/4 cup balsamic vinegar
grated Parmesan cheese
In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, white wine, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately. Serves 6 to 8


2 to 4 slices bacon

1 small onion, chopped

1 teaspoon minced garlic

4 to 5 cups fresh green beans

1 to 2 teaspoon seasoned salt

1/2 to 1 teaspoon black pepper

3/4 cup prepared hickory barbeque sauce
Preheat oven to 325. Cook bacon until crisp in a heavy skillet. Remove the bacon but don’t drain the pan. Cool the bacon on paper towels then crumble and set aside. Sauté onion and garlic in the bacon drippings for about 3 minutes (they still should be crispy but starting to wilt). Lightly grease a 3 quart casserole dish. In the dish combine the green beans, bacon, onions, garlic, season salt and barbeque sauce. Bake for 35 to 45 minutes. Serves 4 to 6. This recipe can be doubled or tripled