Baked Green Bean Fries

 

 

 

I found an interesting and new appetizer to take to my Bunco group this past Friday and everyone loved it. When deciding on an appetizer for a Friday during lent, you have to keep in mind that people don't eat meat, so a vegetable was the perfect choice. These Baked Green Bean Fries may also be the perfect healthy snack - crispy, even though they are baked and not fried and just the slightest kick from the cayenne pepper.

We had a great time at Bunco, even though a little distracted by the two Michigan teams playing in the NCAA tournament that night. Unfortunately, even though both teams won on Friday, Sunday did not go as well. We were sad to see MSU lose to UConn and my daughter Megan was sad to see U of M lose to Kentucky. No final four trip this year, for either team.

But, today is opening day for the Detroit Tigers, an unofficial holiday in Detroit. The sun is shining, temperatures will reach the 50's and spring has finally arrived. And, a summer of baseball awaits.

Happy Monday!

 

Recipe for Baked Green Bean Fries

18 fresh green beans, rinsed

1/4 cup flour

1 egg, beaten

1/2 cup bread crumbs ( I used panko, but you could use regular)

cayanne pepper to taste ( I used 3 shakes)

2 tsp. chili powder

1/8 tsp seasoned salt

1/8 tsp. cracked black pepper

Preheat oven to 400 degrees. Place flour in shallow bowl, egg in another shallow bowl and bread crumbs in another shallow bowl. Add spices to bread crumbs and mix well. Prepare green beans by dipping each in flour, then egg, and finally bread crumb mixture. Place on a cookie sheet, sprayed with cooking spray. Bake for 15 minutes, until crispy. Serve with ranch dressing for dipping. Enjoy!

 

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