White Trash Cooking: Green Beans & New Red Potatoes Recipe

Snap Beans, String Beans or just plain old Green beans… they’re all the same when it come to White Trash Cooking. My grandma called them Snap Beans. I guess ’cause the green beans make a little snap when you take off the ends or break the green bean in half.

I don’t know why I feel I need to apologize for saying White Trash Cooking… but I sometimes get a little stuck in the “politically correct” mumbo jumbo. White Trash Cooking simply means the ability to make simple, cheap food taste great! All veggies have a little salt pork or bacon… Corn meal is a main staple… and Molasses… is used for the sweet tooth. Oh… and don’t forget the buttermilk and pot liquor.

My kin come from the South… Georgia as a matter of fact… where Soul Food and White Trash Cooking abound… and fresh green beans are a main staple in the family garden.

All ya need for this White Trash Green Bean recipe is: about 3 to 4 lbs of green beans…about 7 new red potatoes…a little bacon… about 5 stripes (cut) and salt. Simple recipe.

If you are cookin’ for a crowd… you can cook as many beans as you want too… just add enough potatoes to feed the gang… add more bacon and salt… and there ya go.

Simply wash the beans well. Snap off the ends and snap the string bean in half. That’s if the green bean is too long. Clean up the new potatoes and cut them into good bite size pieces.

Put it all in the pot together. And yes… the bacon is placed on top raw.. don’t precook. Fill your pot until it just about covers the green beans. Add your salt to taste.

Bring it all to a good boil and turn down the heat. Simmer for about 15 to 20 min… test a bean to see if it’s done. Ya may need to cook them a bit longer… but ya don’t want to over-cook these puppies so watch the timing. I find the potatoes cook at the same rate as the beans… so test one of them also. The beans will change color from a bright green to a sage green.

Now… here’s a little secret. I like to cook my beans a few hours ahead of the crowd and let them sit a bit. The snap beans and new potatoes drink up that wonderful bacon flavor… Mmmmm good!

My grandma called the liquid or juice, “Pot Liquor” and she would drink it. Good way to get the vitamins!


Till Later

Kathy Griffiths

Insightful Nana

P.S. I will be sharing more white trash recipes with ya’ll. If you’re a White Trash cook… let me know!

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Fresh Mex Salsa Recipe

A fresh mex salsa recipe is just what you need now that the tomatoes are reaching their peak. My homemade salsa recipe, “Fresh Mex Fiesta Salsa” will be a home run hit with your family. A sure thing for pot-luck-suppers, as well . It’s so good and hardy that we often make it a lite meal…along with a little fruit.

Since this fresh salsa keeps in the fridge for a couple of days, it’s great to snack on… especially if you have hungry kids or hubby that just want a bite to eat before dinner is ready. Of course… I think salsa is the best anytime of day… a bite or two for breakfast… a mid morning snack… and just before bed…. no I don’t get heart burn! Not from salsa anyway.

Even the salsa ingredients look good on their own… bright and cheerful. No need to write down the recipe. If you sign in below… I’ll send you a fancy printable copy for your files.

1 16 oz package of frozen corn… thawed and at room temp.

1 small green pepper, diced. 1 small red pepper, diced and 1 red onion, diced.

1 bunch of cilantro, chopped fine. 1 Jalapeno pepper, chopped fine (optional)
(Growing cilantro in your own container herb garden is easy)

1 can black beans, drained and washed and drained again
4 or 5 large tomatoes. (as as as desired for taste)
1/4 C white vinegar
1/2 C veg. oil or lite olive oil
2 tes. chili powder
2 tes. cumin powder
1 tes. salt

4 limes… (Hint: warm limes in microwave for abt. 30 sec. Roll limes on hard surface with palm of hand. Breaks juice buds inside. Get more juice from your limes.)

Combine all ingred. except tomatoes and lime juice. Add tomatoes last so you don’t mush them. Add lime juice to taste. I like lots of lime.

Chill for about 1 1/2 hrs. Serve with scoop tortilla chips.

Sit back and watch the video… it will make your mouth water!


Till Later,

Kathy Griffiths
Insightful Nana

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New Potato Recipe: Fresh Parsley Potatoes

This parsley potato recipe, using new potatoes, is easy and delicious. Using fresh parsley from your garden is so much better than the dried parsley we’re forced to use in the winter time.

The ingredients are simple: new potatoes, seasoning salt, butter, and parsley. Easy does it!

Harvest your parsley. Wash.. and place the parsley in a narrow bottom cup and snip away with your scissors. I like regular scissors over kitchen shears because the narrow blades fit nicely into the cup. Yes… I washed my scissors. Now snip, snip, snip until the parsley is cut fine. You’ll need a good 1/8 cup.

Wash and slice from 12 to 15 new potatoes…. (potatoes are about 2 1/2 inches in diameter)

Slip the sliced potatoes in a plastic bag… add about 1/8 Cup of water… and tie up the bag. Cook in the microwave for about 6 minutes. Don’t over cook… the potatoes need to be a little firm.

Melt about 1/2 cube of butter (or more…I love butter) in a large pan. You can use a large fry pan… but I use a flat bottom wok that fits nicely on my stove.

Add the potatoes in the pan with the butter. (not for calorie counters for sure) Toss the potatoes… coating them with the butter. Sprinkle on the season salt to your taste. I like lots of it…. don’t be afraid to over do. Toss them again.

Now if your potatoes are a little too firm for you… place a lid on the pan. Check frequently, toss until they’re cooked to your liking.

Near the end of the cooking cycle… add your chopped parsley. Now I have to tell you a secret here. I added a few cut chives. I just couldn’t help it. I looked at my container herb garden and the garlic chives were just begging to be cut… so I obeyed. I used about 1 Tablespoon.

Cook for a bit longer, tossing the potatoes so they’re cooked evenly.

Then serve… Great with BQ chicken. A nice alternative to summer potato salad.

Fill in the little box below and get your printed recipe for Fresh Parsley Potatoes. The recipe fits into a 5X7 Photo Album. Pioneer Mini Ledger Le’ Memo Bound Photo Album, Random Solid Color Covers with Gold Accents, Holds 50 5″ x 7″ Photos, 1 Per Page.Start your Insightful Nana recipe book now… Once your on the list… I’ll send you all future recipes automatically.


Till later

Kathy Griffiths

Insightful Nana

P.S. New potatoes are nice because they hold their firm texture when cooked. Russet potatoes have a soft texture which is best for mashed potatoes.

P.SS. Want to know more about growing and cooking with parsley? Check out my post on the matter.


Cooking With Herbs – Dill Dip

Cooking with herbs adds a wonderful subtle flavor to foods. This dill dip uses the airy fern like leaves of the dill weed plant and is absolutely delicious. This dill dip recipe also requires fresh parsley leaves which give it added flavor. The herbs are coming on strong right now and it’s time to begin to enjoy the veggie harvest.

What makes this dip unique is the use of the fresh herbs along with a seasoning salt called Bon Appetit (a mild blend of celery and onion salt.) It is quiet salty… so don’t over do.

Prepare your parsley bunch by washing it and placing into a small container. I just use a small plastic disposable cup which is a bit narrow at the bottom. I use my scissors rather than kitchen sheers because the tips fit nicely in the bottom of the plastic cup. And yes… I do wash my scissors before I begin my cutting. Then… I cut, cut, cut, clip, clip, clip, until the parsley is cut to my liking…small and fine. You’ll need about 1 TB.

Cutting the fern like leaves of the dill weed plant is next. I rinse off the leaves, lay them on a cutting board, hold on to the ends, and using my trusty scissors, I cut, cut, cut the leaves very fine. You’ll need 1 TB of cut dill.

Place 1 cup of sour cream in a bowl along with 1 cup of mayo. Add 1 scant TB of Bon Appetit Seasoning Salt, 2 TB of dried onion flakes, 1 TB of your fresh dill, and 1 TB of fresh parsley. Mix well and let the flavors blend for couple of hours.

Serve this scrumptious dip with fresh veggies. I love fresh cucumbers. Great on tomatoes… corn on the cob… new carrots from the garden… on and on.

Mmmmm good!


P.S. To learn more about dill, take a look at my post on growing and cooking with dill.
P.P.S If you want to be on my, recipe list and receive a hard copy of Fresh Dill Dip for your recipe files… just fill in the form below and you will get a copy immediately. Your printed recipe will fit into a 5X7 photo binder. Once your on my newsletter and recipe list… you won’t have to sign up again. After you sign up… I will automatically send you all future recipes. You’ll get lots of other free goodies too.


Best Strawberry Daiquiri Slush

I was introduced to the best strawberry daiquiri (virgin of course) by Gene Latta, a Chef at Brigham Young University. This is an quick easy recipe you can use to win your family’s favor… on hot summer evenings.

This daiquiri recipe is so easy, your kids can prepare it and treat you… while you relax on the back patio… in your lounge chair… nibbling on bon bons. (Fat Chance!)

Chef Latta has graciously agreed to share his recipe for Strawberry Daiquiri Slush. So… here we go.

1 32 Oz.bag of Frozen Strawberries
1 16 Oz. bottle of Sprite or 7Up

Blend in a blender until of the berries are slush. You make have to push the berries into the blades now and again.

There you go… Serve the Strawberry Daiquiri Slush in fancy goblets… or those cute plastic goblets you can get at wedding supply houses. The kids just love it when you’re fancy!

Keep Cool!

Till Later,

Kathy Griffiths

Insightful Nana

P.S. If you want a recipe to print for your files. There is one waiting for you free…but only if your on my mailing list. Once you sign up… you’ll be on my list for future recipes and you won’t have to sign up again. I’ll be sending you all kinds of recipes so you can make a Insightful Nana Cookbook! The recipe print out will fit in a 5X7 photo album.