Green Beans with Pearl Onions & Bacon
1 lb. fresh green beans, trimmed
2 cups frozen pearl onions
5 slices bacon, chopped
1 Tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
>In 3-quart saucepan, heat 4 cups water to boiling. Add beans. Reduce heat to medium. Cover; cook 4 minutes. Add onions. Cover; cook 6-8 minutes longer or until beans and onions are desired tenderness.
>Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove from heat; stir in mustard, salt and pepper. Drain beans and onions; add to bacon mixture in skillet. Cook and stir until coated and hot. Serve immediately.
Smokin' Lime & Honey Yams
4 medium yams (about 2 lbs.) peeled & diced
2 medium yukon gold potatoes, peeled & diced
1/4 cup butter or margarine
2 Tablespoons honey
1 Tablespoon finely chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked Spanish paprika
2 Tablespoons lime juice
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
>In 4-quart saucepan, place yams, potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; simmer 10-15 minutes or until soft.
>Meanwhile, in 1-quart saucepan, heat butter, honey, chiles, cumin, coriander and paprika to simmering. Remove from heat; keep warm.
>Drain yams and potatoes; place in large bowl. Add butter mixture, lime juice, cream, salt and red pepper; mash. Sprinkle with cilantro.
