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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Brie and Beans

A simple and glorious way to enjoy your garden green beans this year. The use of evaporated skim milk adds one element of sweetness while the crunchy, dried apples round it off perfectly.


For 4 Serving(s)


  • 2 tablespoon(s) butter or margarine
  • 1 lb(s) fresh grean beans, snipped
  • 6 ounce(s) mushrooms, wiped and sliced
  • 1/3 cup(s) evaporated skim milk, or use light cream
  • Salt and black pepper to taste
  • 6 ounce(s) Brie cheese, rind removed and cheese diced
  • 3 tablespoon(s) chopped, dried apples

Brie and Beans Directions

  1. Melt butter in a large skillet over medium high heat. Add beans and cook until crisp tender, stirring often, about 4-5 minutes covered. Add mushrooms and continue cooking for about 5 additional minutes, or until the mushrooms are softened.
  2. With a slotted spoon, divide bean mixture among 4 serving plates and keep warm. Add milk, cheese, salt and pepper to same skillet. Stir well and cook 2-3 minutes, or until the cheese has copmpletely melted. Remove from heat, equally divide on top of plated beans and sprinkle dried apple on top. Serve immediately.