Get ready because today’s story-time features yet another “I can’t believe Alexis use to eat THAT!” blog entry.

CANNED VEGETABLES! Yep! I ate them! Well, I ate them when my mother succeeded with her mind games, because unless it looked like a chicken finger or a pizza bun….I would have needed a Wendy’s frosty promised to me via good ol’ bribery.

So just the other day my sister and I were playing the “do you remember when we use to eat that” game, and somehow canned vegetables came up. Now I don’t want to give you the wrong idea about my mom as a cook, because Mary was the master of the homemade meal and could probably even put June Cleaver to shame, but on occasion the canned veggie did make an appearance at dinner time and I’m not sure why, but creamed corn was always one of her go to selections. But here is my question… Who really likes or enjoys this creamy mush?!? Seriously, just hear me out…what genius out there thought; hey I know… let’s take the indestructible vegetable “corn” only let’s mash it up just a wee bit so it has the consistency of muck and can we make it a little bit more, oh I don’t know….like a milky pulpy goop? I can see Oliver Twist’s face now…

NOBODY likes canned creamed corn. It’s just not good, and the worst part: Creamed Corn is often the first thing I see in the donate bin at food shelters. Nothing says “thoughtful giving” like a tin of corn ka ka to those less fortunate. You may as well toss in some spam while you’re at it. Proud to admit that Spam is one food group I have never experienced, and probably never will.

This side dish on the other hand belongs in the A MA ZING category. Steamed Green Bean Goodness, I even kick these bad boys up a notch with a little garlic honey mustard drizzle.

Steamed Green Beans with Honey Mustard Drizzle

Ingredients

Green Beans as many or as little as your heart desires
2 tbsp avocado oil
1 tbsp apple cider vinegar
1 tbsp mustard
1-2 garlic cloves finely chopped
Drizzle of honey
Salt & Pepper to taste

Trim and clean your green beans then into a large pot they go with one of those fancy steam baskets, but don’t worry if you don’t own a fancy basket this side dish can still be yours basket free.

Fill the bottom of the pot with just a wee bit of water and get that boiling. Once boiling either toss in your beans or toss in your basket and cover the pot for about 8-10 minutes, until your beans are fork tender.

While your beans are steaming away, throw the rest of your ingredients into a small tupperware and shake it up until well combined, this is your honey mustard drizzle.

Once your beans are done, plate em up, drizzle on your sauce and enjoy. This is a great summer staple with corn on the cob and barbecued chicken or grilled fish.