Canning A Lost Art: Breaded Green Beans and Asparagus

Welcome back to my canning series! This is the second recipe on how to use your newly frozen green beans! This recipe pairs great with breaded chicken and mashed potatoes. And let me tell you like usual this is easy peasy even if it is a bit time consuming. It's also really fun for the kidos to help out, well for them at least. You can leave the asparagus out of this if you want, but I love the flavor combination. This is something I whipped up out of the blew one night and my husband and I loved it, it was great by itself but I later on added the garlic dipping sauce and wow! This is amazingly scrumptious! 

Breaded Green Beans and Asparagus

1 Cup of asparagus
1 Cup of green beans
Flour, 2 T. reserved for bread crumbs mixture
1 Egg
1/4 Cup milk
1/2 Cup Seasoned bread crumbs
1/8 Cup Parmesan cheese
Salt
Pepper

Directions

1. Preheat your oven to 375º F.
2. Snap the ends off of the asparagus and snap into 2 inch lengths, do the same with the green beans, set aside. If using your pre-cut frozen portion of green beans, defrost slightly before use. 
3. Whisk your two eggs with the milk and set aside. Mix your seasoned bread crumbs, Parmesan cheese, salt and pepper with 2 T flour, set aside.
4. Dip your asparagus and green beans in a bowl of water then dip into a bowl of flour evenly coating, next dip them in the egg and milk mixture and then coat evenly with the bread crumb mixture.
5. Lay on a greased baking sheet. Bake for 12 minutes.
6. Dip breaded green beans in the butter garlic dip or drizzle over cooked veggies. 
7. If you have unseasoned bread crumbs like I did I seasoned them with salt, pepper, garlic powder, onion salt and whatever else you feel like adding.

Garlic Dip

1 whole head garlic
1/2 cup extra virgin olive oil
3 T fresh finely grated Parmesan cheese
2 T heavy cream
1/2 tsp kosher salt
Large pinch of turmeric powder if you want that tempting radioactive glow

Directions

1. Preheat oven to 400 F. Peel away the garlic head's papery outer layers, leaving the cloves attached and intact, and then slice off the top half inch.

2. Rub all over with a little olive oil, then loosely wrap in tinfoil. Bake for 40 minutes. Your kitchen will begin to smell wonderful.

3. When the garlic is done, mushy to the touch and slightly golden, remove from oven and let cool. Heat olive oil over low heat in a small pot, and then squeeze the cooled garlic out of its skin right in the pot.

4. Add Parmesan, turmeric and cream and whisk vigorously until smooth. Taste for salt and serve with pizza for dipping. Pepperoni and pineapple work particularly well, according to Papa Jason.

5. It'll keep covered with plastic wrap in the fridge for up to a week. Add the leftovers to pasta or rice or pour over vegetables before roasting. 

Find the original recipe for the garlic dipping sauce here.

Come back next week I'll be sharing how to freeze squash and two recipes of how to use it. Thanks for stopping by!