Summer Green Beans and the Cook Book Winner Annouced

Honey Lemon Green Beans and Turkey Pot Roast

I mentioned on Wednesday that I already prepared a few recipes from my new cookbook.

Well here is my first review.

I prepared Turkey Pot Roast (minus the carrots and potatoes) from the cookbook Not Your Mother’s Slow Cooker Cookbook that I am giving away today.


Overall it was a great recipe. Next time I will add more salt and definitely serve it with cranberry sauce like she suggests.

PS. The leftovers made an awesome sandwich.

To serve with the turkey I whipped up these simple green beans using 5 ingredients.


Lemon Juice,


Salt and Pepper.


Green Beans

First I blanched the green beans for 3-4 minutes.

And then threw them in cold water to stop the cooking; once cool  I dried the beans with paper towel.

Next I grabbed a non-stick skillet, and added a tablespoon of honey, lemon juice and oil,  half a teaspoon of black pepper, and a good dash of salt.

Then I added the beans to the skillet and “stir fried” them over medium high heat for about 5-7 minutes.


While those finish cooking I should mention that the honey I used is actually made by my parents’ bees.

And my mom and dad process and bottle the honey themselves.

It’s a huge undertaking…so I am told.

I think my dad’s midlife crisis involves bees.

At least, that’s what my mom says.

They sell it so if you are interested in local SC honey let me know.

Moving on.

Tada, the result was crispy green beans with a kick.

Combined with the turkey, fresh peaches, and roasted red potatoes it made a great summer meal.

Lemon Honey Green Beans

Serves 3-4

  • 1/2 lb fresh green beans, ends removed
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1/2 tsp black pepper
  • dash of salt


Fill a small sauce pan about half full of water. Bring to boil. Add trimmed green beans. Boil for 3-4 minutes. Drain beans immediately and place them in a bowl of ice water.

Once the beans are cool, drain well (or pat dry with papertowel). Set aside.

In a non-stick skillet, add the rest of the ingredients. Stir to combine over low heat.

Turn the cooktop up to medium high and add the beans to the skillet. Stir fry for 5-7 minutes.

Serve immediately.


Variation: If you prefer to use frozen green beans, prepare them according to the directions but cut the cooking time in half. Pat dry. And then follow the rest of the instructions above.

Honey Lemon Green Beans and Turkey Pot Roast

Okay, on to the randomly selected winner of the cookbook.

And I am going to throw in some slow cooker liners too.

The winner is: Sheila! Email me at with your address and choice of cookbook.


And thanks everyone for participating.


2 thoughts on “Summer Green Beans and the Cook Book Winner Annouced

  1. Oh my goodness!!! I’m so excited! Can’t wait to try new recipes.
    I’ll email you my address!
    Thanks, Rene’!!

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