Roasted Potato & Green Bean Salad!

Roasted Potato & Green Bean Salad!

Hey, sweet friends. All right, we are making up a little spread tonight. But the main thing that I want to show you is this little side dish that I’m wanting to make. I’ve never made this on here before and I can’t believe it. I just kind of tucked the recipe away and got and forgot about it. Anyway, this is called roasted potatoes and green bean salad, and it is so so good, y’all. So, let me show you here our potatoes. I I had already done all went through all this and I thought I had hit the record button and I hadn’t. So that’s why I’m trying to go back over it now. But anyway, drizzled these with some good olive oil, seasoned them up, and then I got my oven on 400. I’m going to go ahead and get these back in there cuz I had already popped them in. And um and that was whenever I realized that I didn’t hit the button like I thought I did. Anyway, olive oil. season them up. I used black pepper, some of my Kinderers, the blend. I finally remember to get me another container. And um I used a little bit of this Italian season. Y’all know I love this so much. I think it’s really good on these potatoes. But you can do you do salt, pepper, garlic, just whatever you want to do. Okay, so what like I said, what we’re doing is roasted potatoes, green bean salad, and I’ve got my green beans over here. I got a bag of just the fresh green beans. Trimmed them up. Um I’ve washed them. I have them in my strainer. We’re going to make up a delicious little um salad dressing to go over it. And um y’all, they are so good. In the meantime, I’m going to cook me a few pork chops. And I’m not going to go over all that with you. I know I’ve showed y’all tons of pork chops. I’m just basically going to sear them up and just cook them in the skillet. I’m not going to batter them or do anything like that. just kind of going to make it like a little piece of tenderloin. You know what I mean? So anyway, I’m going to get those going and I’m going to come back and we’re going to go ahead and get our little dressing mixture mixed up and that way it can kind of be marinating while our potatoes are cooking and then we’ll get our green beans going. Okay y’all, let’s make up our little dressing mixture that we are going to pour over our roasted potatoes and green beans. So we’re going to start with some olive oil. Now, I’m doing half of my recipe, okay? Cuz I’m not making that much. Um, so if you want to make a bigger batch, just double this recipe. Or if you make a smaller amount like me, then you can just do this amount. So anyway, get you a little jar or bowl, whatever you need. And I’m going to start with um 1 and 1/2 tablespoon of olive oil. Let’s see where am I at here. Okay, trying to see here. So, one and a half. It don’t tell me a half size on here. So, I’m gonna have to be real careful. Okay. Ain’t this the cutest little measuring cup you ever did see though? All right. So, little bit on that. May have been a little over one and a half, but it’ll work. And then, um, we’re going to do Let’s see. Where’s my Dijon? Okay. We’re going to do about one tablespoon of Dijon mustard. Okay. And I’m just going to kind of try to eyeball this. Whoops, I was. Let’s see. There we go. And then uh let’s see. We’re going to do some lemon juice. I didn’t have any fresh lemon, y’all. So, we’re going to just do some of this. But we’re going to do one tablespoon of lemon juice. Let’s see. This little thing, I can’t figure it out. I’m g to get a little more practice with this little deal. All right. I like it because I feel like I can just keep reusing it for so many things. All right. One tablespoon of lemon juice. Okay. Get that aside so I know that I’ve used that. And then we’re going to do about a four of a teaspoon of our thyme. Just some. Now, if you have fresh, that’s way better. I’m just using the little container because that’s all I have. But just about a fourth of a teaspoon, not very much, y’all. Just a little bit. You can always go back and add. So, be gentle in the beginning. And then, uh, same with our rosemary. Crushed rosemary. 1/4. Okay. Again, fresh would be better with this also. All right. A little salt and pepper. I’m going to do some good fresh black pepper. L pepper. Trying to keep it all in here. And then I’m spilling it everywhere. And a smidge of salt. Okay. And some fresh garlic. I’m going to do one garlic clove. I’m going to put it in my little press here and try to kind of squeeze it out. I don’t use this little thing much, but I do like it for stuff like this. Now, of course, if you don’t have fresh garlic, you go right on ahead and use your other Let’s see. I just slice some butter with this. It’ll be fine. Go ahead and get that in there. I feel like I am just all over the place tonight. Y’all ever had those days where you just feel like you’re all out of whack? That’s how I feel today. Anyway, all right. I believe that’s everything. And then sometimes I will add in some of my um Italian seasoning mix like that I showed y’all that I added on the potatoes, you know, and like I add to a lot of things. And so we may end up uh putting some of that in here. I don’t know yet. We’re going to mix this up and take. Now, of course, you always always remember before you pour any kind of dressing like this over your dish, you always taste it. Cuz you would rather have a yucky dressing than a whole messed up dish. You know what I’m saying? All right. It’s It’s good. It’s a little little tart for me. So, I tell you what I’m gonna do. Let’s see. I’m gonna add a little pinch of sugar. It’s good. It just needs a little bit of adjusting. So, I’m going to do a pinch. I mean, I’m just I call it a pinch, y’all, because, you know, you just kind of have to add and taste. All right, we’re going to do that. And then I am going to add in a little bit of my Italian seasoning mix. Let’s see. That’s about a four of a teaspoon or maybe even an eighth. Okay, let’s go with that. Y’all kind of make this dressing to what you like. This is just kind of the little experiment that I put together one time and I love it, but I feel like I always have to work at it and adjust it each time I make it. You know, it’s just it’s cuz it’s like it’s never the same each time. And I’m the only one eating this. So I I’ll just dip in this. Now that’s pretty good. I’m going to leave it at that for right now. I’m going to let it just sit here, hang out. Of course, the flavors going to change a little bit as it sits, but look at this. And so what we’re going to do here in a second, I’m going to get our green beans. We’re gonna sear those up, fry those up a little bit in our skillet. Not we’re not going to cook them. We still want those to be crunchy. And then um we’re gonna mix all that together with our roasted potatoes and drizzle this dressing over it. Y’all, so good. All right, I’ll be back. All right, y’all. Let’s get our green beans going. We’re just going I put a little bit of olive oil here in our skillet, and we’re just going to sauté these up. This is one of those little bags of just fresh green beans. trimmed and washed and all the good stuff. And we’re just going to let these sauté around in this skillet. We want these to still be crunchy. We don’t want these to get soft. Okay. So, I’m going to go ahead and just do a little salt, a little pepper, and that’s all we’re going to do for now. We may add some more stuff, but that’s going to be it for now. All right, we’re just going to let these sauté up. It’s just now starting to get a little hot. and um I’ll come back. And now listen now, if you can’t get the fresh like this, you can also use the little bags of frozen. They work really well, too. I’ve used those before. Either one works. I just would not uh recommend canned. Okay, y’all. You see our green beans are cooking here. They’re starting to get good and hot, cooking up. I’m going to toss in one tablespoon of butter. Okay. and turn it down. Just let them cook. As I said, we don’t want these to get soft. We want them to be good and crunchy. So, we’re just going to cook them down, get a little color on them. And um I’m fixing I’m going to go ahead and turn our potatoes off. I’ll just leave those in the oven for the time being, but they’re done. And I’ll be back, y’all. Hey y’all, just real quick, I’m going to toss in a little bit of this, the tenders, the blend on the green beans. Just a little bit. If you don’t have this, uh, you could just do a little bit of garlic powder or just another kind of allpurpose seasoning or like a steak seasoning is really good. Just any little thing to give them a little bit of extra flavor. Okay, you can see they’re starting now to brown up some. in just a few more minutes and these will be ready to go and we’ll get our potatoes out. Look at all this mixed up, y’all. All right. Okay. One last thing that I’m going to do. Now, I don’t always do this, but I’ve done it before, and it is good. I have some diced up onion here that I already had diced up in the fridge. I’m going to put in a little bit of this. Now, this is optional. Um, if you had some red onion, that would be great. Um, but the the white onion yellow onion works just fine also. Okay, so at the end you can toss a little bit of that in just as long as you have enough time to let it get just a little bit softened up. Not much. We want all of this stuff to be a little have a little crunch to it. Okay, look at those green beans. Those would be delicious by their stuff, wouldn’t they? All right, few more minutes, y’all, and we’ll be ready to put all this together. Okay, I just want to come back and show you each little step whenever I do different stuff. Okay, let’s look at our green beans here. Y’all look at them. Don’t these look good? I turned them off. They’re all ready to go. I have our potatoes out of the oven. Let me grab my oven mitt here and I’m going to show you how we’re going to do this. You see our potatoes? They’re all good and roasted up. I’m going to mix it all up in this little skillet here. Like I said, I have this the heat turned off. Um I don’t always do it this way, but I kind of like doing this. That way, um when we put it in our serving bowl, it’s it makes it look prettier instead of it all being messed up where we’ve been mixing around. So, we have that. And now, let’s get our dressing, y’all. We are just going to give it one last little shake here. And we may not use all this. We will just see cuz I am making a smaller amount. Get my hand wiped off here. Get down here now. All right. Let’s drizzle some of this over Okay, too much. We’re going to toss it around. M. Oh, man. That smells so so good. All right, let me get our bow here and bag this up. Make sure y’all can see. We’re just going to take this See it? Put it in our serving bowl. And there it is. That look good. This is just a very different little side dish that I think is so pretty. I love the looks of it as much as anything else. But uh you see there it is. So, we got roasted potatoes and green bean salad. All right, I’m going let this cool for a second. I’m going to get everything wiped down. That is the worst part about doing all this searing and sautéing and all of that is it makes such a mess, does it not, y’all? But it’s worth it sometimes cuz you got delicious dishes like this. Don’t that look so good? Okay, y’all. I um I’ll be back in a second. We’re going to plate this up and give it a taste test. All right, y’all. Let’s fix up our plate. I think I’ve got everything cooled down here. I’ve already got me a little pork chop that I’ve put out here to let it be cooling off. And I have some uh left this is some leftover um uh broccoli cheese casserole style stuff that I made. And I’ve just heated that up. And I’m going to have some of that. I’m calling it a casserole, but it’s mainly just broccoli and cheese and then I just did a Ritz cracker on top and popped it in the oven. So, you know, we can make anything into a casserole around here in the south or we call it a casserole anyway. But anyway, there it is. It was it was very very good. And then here is our um our green beans and our roasted potatoes, our salad. I want y’all to try this. I think you’ll really really like it. This is a perfect little dish for um like a summer cookout because it’s light. You don’t have to worry about mayo or anything like that. And it’s good just room temperature. You don’t have to worry about trying to keep it hot or cold. It’s just it’s good just as is. You know what I mean? So, it’s just I know we’re going into the winter months, but and it’s a perfect little holiday dish, too. Throw this on your Thanksgiving table as a new little spin, and I think everybody would love it. So, let’s see here. Look at it. It’s pretty, too. That’s one thing I love about it. Let’s give it a taste test. Let’s go straight for that. That’s the star of the show tonight, anyway. Still a little warm. Look at there. Ain’t that the most precious thing you ever seen? That is so good, y’all. I got distracted. I heard her back here behind me. Let me put the camera down so y’all can see her while I do my little taste test. If she knows we’re looking at her, she’s able to get up and run. Y’all, this is good. Seriously, so so good. That dressing end up being perfect. So, just play around with it. taste it. Wait before you add the sugar. Like, so for me, it’s like it’s a little tangy, but it has that little bit of sweetness where we add that little bit of sugar, but you may not want the sugar. So, you taste it and then you go from there and see what you want to do with it. And if you notice, you wouldn’t even know we put a dressing on that because it just it has soaked every single bit of it up. You may want more and that’s okay, too. Make it your own. But I’m telling you, you can turn this into your favorite little dish. I promise you those roasted potatoes so good. What you doing, B? Somebody wanting a bite. What you want? You want green bean? You want green bean? don’t want green back. She won’t take it. Little stinker. She want a bite of pork chop. All right, y’all. I’m going to get off of here. I’m going to let y’all go. Anyway, y’all try this. This is a super good little side dish. It’s different. I think everybody will love it. It’s beautiful. It goes great with a good steak. I used to love to make this whenever we’d be grilling steaks or pork chops or chicken. Um because it’s so low maintenance and get it together, toss it together, and then your your part’s done. You got your two vegetables in there all together. Perfect. All right, y’all. I’ll see y’all next time. Bye bye.