Today I took my last final ever as an undergrad student. I have so many feelings rushing though and graduation is in 6 days. This is going to be a fun week.
Of course, I will share all the festivities once things settle down.
Today, Miriam from Over Time Cook is bringing over roasted green beans. I love, love this girl! 1) She put tomatoes in this dish, and everyone in the entire world knows how much I love tomatoes and 2) Not only is she a professional and fabulous food photographer (how gorgeous are these pics?), Miriam is a fab baker and is my confident in times of need. You can follow all her tasty treats on Facebook and Twitter too! Tell her Sam said hi 🙂
Hi everyone! My name is Miriam aka The Overtime Cook, and I am super excited to be guest blogging
here for Sam while she gets herself graduated and fun stuff like that!
I have to admit, the gorgeous, mouthwatering, and totally exciting recipes on The Little Ferraro Kitchen make me drool, but they also make me wonder how I could possibly top them with a recipe of my own. Confession time: I don’t have time to spend in the kitchen (as you might have realized from my name!) and I totally don’t have a super sophisticated palate. Want to know what I am known for? (Aside from my desserts. Some people call me The Cookie Lady and they would totally not be wrong.) So aside from that, I am known for simple, quick dishes.
It’s only natural, really. My day starts at 6:30, I leave for work at 7:30 am, and factor in the commuting time, I get home after 7:30 pm. So when do I cook? In the very few minutes between getting everything else done. My favorite dishes to cook lately are the ones where I dump a few ingredients on a tray, stick it in the oven, and come back some time later to something delicious. I have become quite the master of this, starting with my Spicy Zucchini Sticks, one of my all time most popular recipes, and ending with a new favorite of mine, which I am going to share with you today. It’s super simple, both in preparation and taste. But try it, and you’ll see that simple is sometimes best.
- 2-3 large shallots finely diced
- ½ pint cherry tomatoes sliced in half
- 1 ½ pounds green beans or cheat and use frozen. I won’t tell anyone., cut up
- 2 Tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
Preheat oven to 425. Line a cookie sheet with parchment paper.
Combine all ingredients and toss to combine.
Bake at 425 for 40-45 minutes, stirring occasionally.
Serve hot. Enjoy!
Thanks for having me here! And thanks everyone for reading. Don’t forget to connect with me on Facebook, or tweet me @overtimecook! -Miriam