fancy

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StouffersHoliday #CollectiveBias

Does anyone else feel it coming? The avalanche of planning, working, after school projects and activities, the preparation, the shopping? The Holidays. Don’t get me wrong, I love the holiday season, and I really enjoy snuggling by the tree to read a good book with a cup of hot chocolate in my hands, but I also know that we still have a long way to go before I am watching a holiday classic on TV in my jammies. There is just so much going on. So, in an effort to keep things simple, and to focus on what is really important: time together, this is the time of year that I work on planning my simplest of dinners.

Like a Lasagna with Meat Sauce served with Green Beans with Lemon and Garlic.

I know that doesn’t sound simple, but…

I did something I haven’t done in forever. I bought a STOUFFER’S® Family Size Entree. When I saw they had a Family Sized Lasagna with Meat Sauce at Walmart on Rollback, I thought it would be a time saver and a money saver. I could just pop it in the oven while I help the kids with homework or work on some holiday cards. So, with STOUFFER’S® in the freezer section at my local Walmart, I decided to grab one and make a simple plan for a quick but fancy weeknight dinner.

You heard me correctly, even a weeknight dinner can be fancy. While in the store I grabbed all the ingredients to make one of my favorite side dishes to Lasagna with Meat Sauce. Green Beans (Haricoverts: that French for thin green beans) with Garlic and Lemon. They are a cinch to make and dress up any meal.

You can light a few candles too, and trick anyone into thinking that it’s the weekend.

Green Beans (Haricoverts) with Lemon and Garlic

1 pound green beans trimmed and cleaned

2 small lemons

2-4 cloves of garlic (peel the garlic cloves but keep whole)

4 tablespoons butter

salt and pepper to taste

Steam the green beans in the microwave or in simmering water for 3-4 minutes. Cold shock them in ice water and set aside.

Zest and juice the two lemons.

In a large saute pan over medium low heat, add the butter. When the butter has melted add the garlic cloves and let them cook a few minutes until fragrant.

Next, add the green beans and lemon zest, tossing until well coated with butter and zest.

Finally, finish with the lemon juice, salt, and pepper. Remove garlic cloves. Toss again.

Serve immediately with lemon wedges as a garnish.

What fancy pairing will you whip up with a STOUFFER’S® Family Size Entree? If you want more inspiration for a great pairing, visit the Flavorful Moments Pinterest Board. You will be able to find this great recipe and so many more to dress up this busy holiday season for your family!

Remember that part in Wayne’s World when Rob Lowe is explaining that Champagne is only from the Champagne region of France? That movie is funny and informative! Well, today recipe is called Sparkling Wine Risotto as I didn’t use real champagne but sparkling wine. I wouldn’t want to make Rob Lowe upset.

Thank you, Rob Lowe.

With the holidays fast approaching, it is time to start thinking menu. There are many recipes for champagne risotto. Two of my favorites are Rachael Ray’s recipe from her Big Orange Cook Book, and Giada DiLaurentis’s recipe with prosciutto. Both are fancy enough for a holiday dinner or fun for a weeknight dinner. Also, the fact that you have to stay nearby the stove is the perfect reason to pour a little bubbly for yourself relax a little.

In my version I add frozen peas at the end, but all risotto is made very similarly in order to get the creamy consistency. So here is my version of champagne sparkling wine risotto.

Sparkling Wine Risotto

2 tsp extra virgin olive oil

1 medium onion diced

1 clove of garlic minced

1 cup white arborio rice

1 cup sparkling wine (save the rest for toasting at dinner)

32 oz low sodium chicken or vegetable stock

1/4 cup parmesan cheese

1 tsp fresh thyme

3/4 cup frozen peas

Salt and Pepper to taste

In a small sauce pan over medium low heat pour the chicken stock and leave it to simmer.

In a large deep skillet over medium heat add olive oil. When oil is hot add onions and cook, stirring occasionally, until soften about 3 minutes. Next, add garlic and arborio rice. Stir constantly until the rice starts to toast up a little bit. This should take about one minute.

Add sparkling wine to the mixture, stirring occasionally until evaporated.

Next, add one or two ladles of chicken stock, and stir the mixture occasionally until the stock has been absorbed. Then, add one or two more ladles of stock stirring occasionally. Keep doing this until you have used all the stock.

Turn off heat and stir in thyme, parmesan, peas, salt and pepper.

Serve immediately.

Keep reading this week and next for the Home Everyday Holiday MiniSeries for more ideas on holiday decor, holiday recipes, and last minute gift ideas.

For more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook, Twitter, or Pinterest.

Tag

Any Night Can Be Fancy: Green Beans (Haricoverts) with Lemon and Garlic

Fancy Side Dish: Sparkling Wine Risotto