Who likes a good old vegetable plate night? I do, I do!!!
And that’s exactly what we had tonight.
Any vegetable done any way as long as there is a slab of cornbread beside it!
I chose not to make it too complicated by adding McKenzies frozen Golden Creamed Corn. I’m telling you folks – unless you have someone who gives you homemade creamed corn – this is the way to go! It’s awesome.
Just plop in a pot on the stove and heat it up.
I also made roasted honey gold potatoes and onions. Also pretty easy, quartered honey gold potatoes, sliced onion, olive oil and seasoning.
Plop that in the oven.
The new recipe I wanted to try tonight is a copycat recipe of The Cracker Barrel’s lima beans. And these are super duper easy too!!!!
You will need:
- 14 oz. frozen Lima beans
- 14 oz can chicken broth, plus ½ can water
- 1 Tablespoon butter
- ½ Tablespoon sugar
- 4 pieces of bacon, cooked and chopped (plus 1 Tbsp bacon grease)
- ½ teaspoon onion powder
- salt and pepper, to taste
Put everything except the bacon in a pot and bring to a boil.
Reduce heat, add bacon and simmer for 20 minutes or until lima beans are cooked through. (I’ll admit, I cooked them a good bit more than that, because here in the south we have a tendency to cook the healthy out of them 🙂 )
I add to cheat a tiny bit – when I went to make dinner I realized that I only had 2 pieces of bacon left – oops. Luckily I had the baking sized bacon bits left over from the Teriyaki-Ranch Chicken to add with it – I don’t think that will make too much difference. Not with the 2 real pieces of bacon and a little bacon grease to boot!
Not a whole lot of pictures on this one because, well, it’s not that complicated. 🙂
But here’s one of the whole meal – nothing real pretty but who cares! It’s delicious down home goodness on a plate!
One more thing – I showed you my cornbread FAIL, so here’s a picture of what it’s supposed to look like!
Hope everyone has a great week!