We all know vegetables taste better with cheese. In fact, I’m pretty sure it is some kind of culinary law. This dish is incredibly simple to make but looks like you put a lot of effort into it and tastes delicious. Ahhh, the power of feta!!! Seriously though, it is the perfect combination for entertaining. When having guests over for dinner, the last thing you want to do is spend all evening in the kitchen while everyone else is socializing. Keep the dinner simple by including this as your side dish. I have even paired these beans with a pre-roasted chicken from the store on a busy weeknight.
- I happen to like my beans with a slight crunch to them. If you prefer softer beans, just add 5 extra minutes to the initial roasting time.
- To reduce prep time on this recipe, buy bagged beans that are already stemmed and washed.
Garlic Feta Green Beans
1lb fresh green beans
2 Tablespoons olive oil
1 Tablespoon garlic, minced
½ teaspoon salt
1/3 cup crumbled feta cheese
¼ cup sliced almonds
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Rinse and snap stems off of green beans. Place beans in a large bowl. Add olive oil, garlic and salt. Toss until beans are evenly coated. Spread beans out on the baking sheet and roast for 10 minutes.
Remove baking sheet of beans from oven and sprinkle feta and almonds over beans. Stir for even distribution of ingredients. Return to oven and roast an additional 5 minutes.
I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.
Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.
- This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
- If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.
Double Chocolate Macadamia Nut Cookies
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup granulated sugar
5 tablespoons butter (room temperature)
3 large eggs
1 teaspoon vanilla extract
1 cup macadamia nut pieces
1 cup white chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine flour, cocoa powder, cinnamon, salt and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.
Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.