And You Thought They Wouldn’t Eat Their Vegetables!

This is  true confession time. I don’t remember ever really eating fresh green beans as a kid. We usually we had several jars of my grandmother’s canned beans in the pantry. I Loved her canned green beans because she always cooked up a big pan of bacon and put  about 1/3 of a strip of crispy bacon in each jar. They were so delicious I could have eaten a whole jar by myself. But then I wouldn’t have room for homemade apricot cobbler with vanilla icecream!

Well, I am not really ready to can beans anytime soon,  but I still love the taste of bacon with the beans since that was how Grandma Miller fixed hers. This recipe hit its out of the park. It is easy, colorful, and tasty. And because each of the little bundles is wrapped in a neat little strip of bacon you have a handle on portion control!

I think my grandma would have approved!

This is what Holly of Spend With Pennies has to say about her fantastic side dish.

“These start with fresh green beans (washed and trimmed) and they’re cooked for just a few of minutes.  A little trick I learned at culinary boot camp is that adding a little pinch of baking soda to the boiling water keeps the beans a nice bright green rather than that drab boiled green color.”

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Quick Tip: You can buy pre-cooked bacon to save time if you are a bit pinched for time. Also feel free to try other flavors of bacon such as peppered or maple bacon.

Image and recipe courtesy of Holly at Spend With Pennies

The post You Had Me At Bacon Wrapped appeared first on Urban Retro Recipes.

Want To Kick Back and Relax This Weekend? Fix a Crock Pot of This And Make It Happen

True Confession. I am TERRIBLE when it comes to mastering crock pot recipes. Until recently!

I have been writing enough recipes to see a trend that has inspired me to actually dust off my crock pot and used it twice this last month! That is huge for me since I am pretty sure I have only used it three times since the Olympics were held in Sydney. Yeah. That long ago. But the trend I have been seeing are the best recipes out on the internet.

Super savory dishes that have a sauce element seem to win hands down. Not just the standard onion soup mix with water, but actual enchilada, mushroom soup, or bbq sauce. I think it helps to break down the meat and infuse it with flavors verses having to dip or dredge them though sauces.

And the meat is so tender you can cut it with a fork.

This Hawaiian Barbeque is perfect for a luau, or just chillin at home with a great book.

Just because you are home doesn’t mean you need to spend all your time in the kitchen, it is time for ho`ohau`oli  which means to have fun in the Hawaiian language.

This is what Nicole of The Salty Marshmallow has to say about this super simple kick back recipe!

“I like putting a new, really easy, slow cooker recipe out on Friday. It makes me feel like I’m helping y’all out with your dinner plans for next week.Taking some of the foot work out of it for you? Hopefully!”

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Quick Tip: If \would like to add some diced bell pepper and onion the last 30 minutes of cooking that would be totally fine.

Recipe and image courtesy of Nicole of The Salty Marshmallow

The post What Happens When You Combine 5 Ingredients in your Crock Pot And Leave It? Magic. appeared first on Urban Retro Recipes.