Tag: Terri Dowd

Crispy Garlic Parmesan Green Beans!

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!


My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!


Garlic Parmesan Green Beans
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
1/4 cup fresh grated parmesan cheese


Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.





The Best Ever Mexican Lasagna!

Truth. I have tried many different “Mexican Lasagnas” throughout the years. Mostly using leftovers. They ended up being a delicious undressed taco with layers, but honestly never blew my socks off!



So this time I had an idea. Why not add some yummy Brown Sugar Sriracha Glazed Bacon and see what happens. What happened was like the best thing ever! So instead of a very good cumin, chili powder seasoned garlic onion ground beef layer-kind of boring- we have crunchy bites of sweet and spicy glazed bacon throughout the meat later! Yikes! So good!



Like most lasagnas, the leftovers the next night were even better!

Here is the recipe…


Mexican Lasagna
Makes one 9X13 lasagna

2 tbsp. olive oil for meat and 2 tbsp. for casserole dish
1 lb. ground beef
1/2 lb. Brown Sugar Sriracha Glazed Bacon (see recipe below)
3 cloves garlic, chopped
1 small onion, chopped
1 tbsp. cumin
2 tbsp. chili powder
red pepper flakes- for added heat
salt/pepper to taste
1 15 oz. can refried beans
1 cup corn kernels, frozen and steamed, canned, or fresh cut off the cob
1 cup Salsa Mojo Verde /your favorite taco sauce
1 14 oz. can stewed tomatoes
10 flour tortillas
2 cups shredded chihuahua cheese
1 cup shredded mozzarella cheese
cilantro, garnish

For the Brown Sugar Sriracha Glazed Bacon
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
2 tbsp. sriracha sauce

Heat olive oil in a medium pan.

Toss onions and garlic with oil and cook for 3 minutes.

Add ground beef and cook until no longer pink, drain any excess fat.

Place meat in a mixing bowl.


Meanwhile, to cook the Brown Sugar Sriracha Glazed Bacon…
Preheat oven 350 degrees.

Place bacon strips in a single layer on an aluminum foil covered cookie sheet.

Sprinkle dark brown sugar.

In a top to bottom motion, squeeze a small stream of Sriracha sauce in zig zags.

Bake 13-18 mins. until glazed and crispy. (Remember, the sugars on the bacon will “crisp up” as they cool. Don’t think it will be crunchy when you remove it from the oven. I know it’s hard to wait, but don’t burn your mouth it will be very hot!!)




When cool, chop bacon into 1/4 inch pieces and mix into ground beef bowl.

Combine refried beans and corn in a separate bowl.

Combine stewed tomatoes, salt/pepper, and red pepper flakes in a bowl.

Combine cheese in a bowl.

Cut tortilla shells, 2 cuts into triangles.



Layer lasgna-starting by coating casserole dish with olive oil, then covering by overlapping tortillas until covered.

Next, add a cheese layer, meat, tomatoes, beans and corn, salsa mojo verde or taco sauce, followed by another layer of tortilla shells.


End with tortillas and cheese on top.

Bake 15-25 minutes until cheese is melted and bubbly.

Sprinkle with chopped cilantro.


New Adventure: Between The Eats!

So we totally have something to celebrate…drumroll, please… I am co-hosting a new cooking show called Between The Eats!! My quiet, recipe sharing, Pittsburgh food website “hobby” has turned into a crazy fun roller coaster and I never want it to stop!


I am co-hosting Between The Eats with the very talented Chef David Carmine, Executive Chef at Andora Restaurant in Sewickley. After his award-winning journalism career, Chef David decided to switch gears and enter the growing Pittsburgh food scene. With a flair for the unique, his foodie website foodnique.com was born. Great name, right??


After our paths crossed over Pittsburgh foodie social media, David decided I would be a great co-host. Laughable…I know. He was serious. So in true princess fashion I held my head high, studied my lines, impressed when possible, and tried to maintain a cool, calm , and collective nature. BECAUSE ON THE INSIDE I WAS A CRAZY PERSON!! Thus, a star was born. Lol!


About the show…
Between The Eats was created to fill a void in food video content. Creator of Pittsburgh’s food channel www.sgoeet.com and Between The Eats Producer, Bob Steranko saw a need to push more video across Pittsburgh’s growing food scene. His company Reel Mill currently produces online video marketing in Pittsburgh.

Putting a fun, creative twist on everyday recipes, Between The Eats showcases new recipe trends and everything “in between.” Light, fast-paced, and entertaining, the shows co-hosted charm shines through with the the pro chef/home chef dynamic. We are ecstatic about our new partnership with Whole Foods Markets!


The show is available right now on Between The Eats You Tube channel or visit the website for more info and to get the recipes!
Click the Link below to WATCH EPISODE 1: Rethinking Mexican ! Don’t forget to Subscribe!

Episode 1: Rethinking Mexican

Celebrate with us Friday June 26th 12pm in Downtown Pittsburgh’s Market Square!! Live Launch Open to the Public! Hope to see you there!

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Instagram- BetweenTheEatsTV