Yesterday I didn’t really have anything planned out for dinner. My mom had brought over a bag of fresh green been earlier this week and I didn’t really know what I wanted to do with them. So I found an easy recipe that I had all the ingredients for.   I didn’t really know what to make to go with the green beans either. So I looked around the fridge and found the leftover dipping sauce from the Thai quesadillas that I made the other night. So I decided to marinate some chicken in that for a few hours and grill it.  Everything turned out really well. The beans were good, but could have used a little more flavor. But all in all, it was  a successful last minute thrown together dinner.

The Recipe:

Parmesan Green Beans

• 1 pound fresh green beans, trimmed and snapped ( I may have had more than a pound, I’m not sure)

• 1 tablespoon butter

• 1/4 cup heavy cream

• 2 tablespoons grated Parmesan cheese

• ground nutmeg

• salt, to taste

• ground black pepper, to taste

• 2 tablespoons grated Parmesan cheese

Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 5 minutes. Drain and set aside.

Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, and sprinkle with 2 tablespoons of Parmesan cheese to serve.