Jesse’s Beer Battered Fried Green Beans!

My son Jesse loves the fried Green Beans at a local restaurant so decided he wanted to make some with dinner tonight! He knew he wanted to use beer (Can you tell he’s our kid?) And Flour, salt and pepper, but I had him add a little Baking Powder to make it raise a bit, and a little garlic salt.

Personally, I would of loved to add some cayenne pepper, or chipotle powder but he doesn’t do a lot of spicy so I refrained. Something to keep in mind when you do yours though!

What you need:

  • Fresh (We used organic) Green Beans
  • 2 cups of a good beer
  • 2 cups of Flour
  • 1/2 tablespoon of Baking Powder
  • Salt and Pepper to Taste
  • 1/2 teaspoon of garlic salt
  • Peanut Oil (can use Canola if you want but I love the flavor Peanut Oil gives!)

What to do:

  1. Mix all the batter ingredients, poor the beer so it doesn’t really foam. Put the Green Beans in the batter and fold until all the beans are coated.
  2. Fill a deep fry pan with Oil about 1/4 inch from the top
  3. Once the oil is hot enough add the Green beans carefully so you don’t splash hot oil on yourself.
  4. Once they are golden brown, remove from oil and place on paper towels
  5. Salt the Beans while they are hot.
  6. Serve

We didn’t even make a dipping sauce, these were so delicious by themselves!! ENJOY!

Beer Battered Fried Green Beans

Beer Battered Fried Green Beans

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Connor’s Stuffed Chicken Parmesan

My son Connor (12) wanted to cook everyone Chicken Parmesan for dinner, I thought it was a bit ambitious, but lets do it! We went to the store to purchase everything needed, and while there he decided he wanted to make the chicken STUFFED. He decided what he wanted to stuff it with and he also picked Green Beans for his side and knew exactly how he wanted to cook them. Needless to say the end result was out of this world! I knew he did well in the kitchen but this dish was a pretty big task to take on for a 12 year old, he even made the sauce from scratch and he rocked it! Here ya go! Hope you enjoy it as much as we did!

Simple Sauce:

Take Approx. 20 vine ripened tomatoes, cut off the tops and cut them in half, lay them out on a baking pan (With sides) drizzle with olive oil, salt and pepper, mix well coating all of the tomatoes, put in the oven at 375 for about 45 min or until all the tomatoes are looking brownies and roasted on the edges. Whiz the tomatoes skin and all in a food processor

While the tomatoes are roasting, get out a pot and warm up 3 table spoons of olive oil, sauté approx. 10 cloves of diced garlic and a half of a diced yellow onion, add a pinch of salt.  Once the garlic & Onion is sautéed add chopped fresh basil (approx 8 leaves) and fresh oregano chopped (approx 2 tsp) Sauté it all together. Add Salt and Pepper to taste.  Once the tomatoes are done, add the tomatoes and simmer the sauce on low while your prepping the rest of dinner

Chicken Stuffing:

What you need:

  • Approx. 6 cups of fresh spinach
  • 2 Large Portobello Mushrooms Diced into medium chunks
  • 4 cloves of fresh garlic chopped fine
  • Salt and Pepper to taste
  • Olive Oil
  • Fresh Parmesan grated (approx. 1 1/2 cups)

What to do:

  1. In a sauté pan warm up your olive oil, enough to coat the pan
  2. Add the garlic and sauté until light golden
  3. Add the Mushrooms and a pinch of salt and pepper, sauté until the mushrooms are darker and have released some of their juices
  4. Add the Spinach and salt and pepper, Stir well (add a little more oil if needed) sauté spinach until just wilted remove from heat and allow mixture to cool
  5. Once mixture has cooled mix in the grated parmesan cheese really well (Connor found this was easier to do with his hands although he said it “felt weird” lol)
    1. NOTE: You may need to drain some juices from the mixture before mixing in the parmesan

Chicken:

What you need:

  • 4 thick Chicken Breasts
  • Mozzarella cheese
  • Flour and seasoned bread crumbs
  • Olive Oil
  • Salt and Pepper to taste

What to do:

  1. Slit the chicken from one end to the other down the side of the breast with a sharp knife without cutting the ends
  2. Stuff with Spinach/mushroom/parmesan mixture (Be sure not to overstuff)
  3. Place the stuffed chicken in a mixture of flour, seasoned bread crumbs, salt and pepper
  4. Fry the breasts in shallow olive oil on both sides till golden brown (Make sure the stuffing is in it good so it doesn’t leak out during the process)
    • NOTE: You don’t have to coat and pan fry the breasts, if you want a healthier version you could just season them and cook them as is, pan frying them seals in the juices however, and helps them stay juicy.
  5. Once the chickens are golden brown place in a pan and coat with a little of your sauce, Cook on 350 for 40 minutes.
  6. After 40 minutes place Mozzarella Cheese on top of chicken (We used real honest to goodness mozzarella but you could use shredded or sliced)
  7. Once the cheese is melted and bubbly remove from the oven and serve over Spaghetti with extra sauce!
Connor prepping his tomatoes for roasting

Connor prepping his tomatoes for roasting

Connor Chopping up his herbs like a pro!

Connor Chopping up his herbs like a pro!

Spinach and Mushroom mixture for stuffing the chicken.

Spinach and Mushroom mixture for stuffing the chicken.

Garlic Onion and Herbs before adding the tomatoes puree

Garlic Onion and Herbs before adding the tomato puree

Connor adding his tomato puree

Connor adding his tomato puree

The Completed Sauce, YUM

The Completed Sauce, YUM

Connor stuffing his chicken breasts

Connor stuffing his chicken breasts

Connor stuffing his chicken breasts

Connor stuffing his chicken breasts

Connor getting the chicken ready for the oven. Sauce on top!

Connor getting the chicken ready for the oven. Sauce on top!

Finished Product! Gorgeous AND Delicious!

Finished Product! Gorgeous AND Delicious!

Finished Product! Gorgeous AND Delicious!

Finished Product! Gorgeous AND Delicious!

The inside

The inside