Antidote

I love sugar and butter and cream and cream cheese....all those delish ingredients that are hard on the arteries. Reading many, many, many Daring Baker blogs over the last few days that were full of the cutest cheesecake pops made me want to make another batch. An antidote to all that sugar had to be found.

So reason prevailed. There is a little BACON in this dish, so it's not super healthy, but it's not full of cream cheese, either.

If you want a great side dish that goes together in a snap, tastes savory and wonderful - hey, it has BACON - and would be good any time of year, look no further.

This recipe came together after I checked the fridge. The mushrooms were starting to get a little brown, the seasonings were easily found, and it has BACON so it must be good :)

Steamed Green Beans with Mushrooms and Bacon

Serves 2-4

2 strips bacon, cut into 1 inch pieces

4 oz. fresh mushrooms, diced or sliced into small pieces

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

16 oz whole frozen green beans

water

In a cast iron skillet or non-stick frying pan, saute' the bacon until crisp, but not burnt. Remove to a piece of paper towel to drain.

In the bacon drippings left in the pan, saute' the mushrooms 2 minutes, stirring often. Cover the pan and cook over medium heat another 2 minutes to release some of the juices.

Uncover the pan and sprinkle the mushrooms with the herbs. Stir to combine. Cover and continue to cook another minute over medium heat.

Uncover and add the frozen beans and about 2 tablespoons of water. If the mushrooms have released a lot of liquid, just use 1 tablespoon. Cover, bring heat up to high, and cook another 4 minutes, stirring half way through. Uncover, add the bacon pieces and stir.

Taste and add salt (if needed...with the bacon you might not) and black pepper to taste.

Serve at once, nice and hot.