I'll share my recipe, if you'll share yours, May 27, 2012

11 years ago

Pea Salad with Bacon and Fresh Dill

Life's Ambrosia

Serves 4:

You will need:

5 slices thick cut bacon, diced into bite size pieces

16 ounce bag frozen peas

1/4 cup onion, finely diced

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked pepper

1/2 teaspoon granulated garlic

2 teaspoons chopped fresh dill

1/4 cup plain yogurt

2 tablespoons mayonnaise

In a frying pan over medium heat, cook bacon until browned and crispy. About 5 minutes. Transfer to paper towel lined plate. Allow to cool completely.

Place frozen peas in a colander and run cold water over them to thaw. Drain completely. Set aside.

In a bowl whisk together remaining ingredients.

Add bacon and cold peas to the mixture. Toss to coat.

Chill for 20 minutes. Serve.

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Comments (7)

Jasdip
11 years ago
Some people think chipotle is over-used but I`m still infatuated with it. This looks good to me!

Chipotle Chicken with Rice and Beans (Canadian Living)

If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium? Replace sodium-reduced chicken broth with water and look for no-salt-added canned beans.

1 lb (454 g) boneless skinless chicken thighs, cubed
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
2 tbsp vegetable oi1
1 onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
1 chipotle chili in adobo sauce, seeded and chopped
3/4 cup sodium-reduced chicken broth1 can (19 oz/540 mL) black beans, drained and rinsed
1/4 cup chopped fresh cilantro

Toss chicken with half each of the chili powder, salt and pepper. In large Dutch oven, heat half of the oil over medium-high heat; brown chicken. Transfer to bowl.

Heat remaining oil in pan over medium heat; cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes.

Stir in rice and chipotle; cook, stirring, for 2 minutes. Stir in broth and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken and black beans; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 10 minutes. Stir in cilantro.

Source : Canadian Living Magazine: November 2011
patti43
11 years ago
Another day in the 90's temperature-wise. I hope that subtropical storm (Beryl) will bless us with a lot of rain. We sure need it and with any luck at all, it'll cool us down.

I thought this was an interesting method of spicy nuts. I will use pecans.

SLOW COOKER SWEET & SPICY NUTS (Baked Bree)

1 pound walnuts (or any kind that you like)
1/3 cup brown sugar
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
2 Tablespoons honey
2 Tablespoons pure maple syrup
2 Tablespoons butter
1 teaspoon sea salt

Put all of the ingredients into the slow cooker. Mix it together. Cook on Low for 1.5 hours. Stir every once and awhile. After an hour and a half, the sugar will have melted, and the nuts will be coated. Spread the nuts out onto a parchment or wax paper lined baking sheet. Taste them and see if they need more salt. Let the nuts cool. You can store the nuts in an air tight container for two weeks.
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I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky! I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers. Maple-Mustard Glazed Fresh Ham (Back to her roots blog) (Serves 16) 6-8 pound fresh ham 1/4 cup paprika 1/4 cup cumin 1/4 cup garlic powder 1/4 cup ground coriander 2 tablespoons kosher salt 1 tablespoon black pepper Glaze 1/3 cup maple syrup 1 stick unsalted butter, melted 1/3 cup water 1/4 cup dijon mustard Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan. Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight. When ready to prepare ham, remove from fridge and let rest at room temperature for an hour. Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting. After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham. Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking. Remove from oven and let rest for 15-20 minutes before slicing.
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This was in my email Tues.I get the Pilsbury e-newsletter. I made it on Wed. half of it is gone! YUM! Lemon-Blueberry Pretzel Cheesecake Squares The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat. Prep Time: 20 Min Total Time: 3 Hr 30 Min Makes: 24 servings User Rating (20) Recipe Tips (0) Reviews (3) INGREDIENTS 1 roll (16.5 oz) PillsburyÃ¯Â¿Â½ refrigerated sugar cookies 1 1/2 cups coarsely crushed pretzels 1 pint (2 cups) blueberries 3 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 teaspoons vanilla 2 tablespoons grated lemon peel 3 eggs Additional 2 cups blueberries for garnish, if desired . DIRECTIONS 1 Heat oven to 350Ã¯Â¿Â½F. Spray 13x9-inch pan with cooking spray. 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust. 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries. 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows. 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.. Line pan with foil to make cutting bars easier and cleanup a snap. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on Medium (50%) 30 seconds; let stand 1 to 2 minutes. . High Altitude (3500-6500 ft) High Altitude Directions . Nutritional Information 1 Serving (1 Serving)Calories 230 (Calories from Fat 120), Total Fat 14g (Saturated Fat 7g, Trans Fat 1 1/2g), Cholesterol 55mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 14g), Protein 3g; Percent Daily Value*:Vitamin A 8.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%; Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
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Shared this before, but if you enjoy grits, you will this. It's a recipe I've taken to potluck twice and came home with a clean dish. Grits and greens 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Used GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need cause the greens were already seasoned several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes. Servings: 8 Time: 20 Minutes Preparation Time 22-27 Minutes Cooking Time
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glenda_al
11 years ago
Made these for Easter and really tasty. Today, I'm gonna try lime ones.

Strawberry Bites

3 containers (6 oz. each) strawberry low-fat yogurt
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
8 fresh strawberries, halved

1Mix yogurt and dry gelatin mix in microwaveable bowl. Microwave on HIGH 5 min. or until gelatin is completely dissolved, stirring every 2 min.
2Spoon into 16 paper-lined mini muffin cups. Refrigerate 1 hour or until firm.
3Remove from liners; top with strawberries
ravencajun Zone 8b TX
11 years ago
oh Patti I am going to try those nuts, I have a big bag of raw nuts of various kinds that I bought and have been parching in the oven when I want them but this is a great idea to try out.
patti43
11 years ago
Oh good, Raven. Please let us know how they turn out.

I made potato salad today from the recipe I posted yesterday. Man, is it ever good. Definitely a keeper!
Jasdip
11 years ago
Thanks for the follow-up on the potato salad Patti.
I'm probably going to make the one I posted, tomorrow. Supposed to hit 32. Aaaarrrgghhhhh!!! I'm moving outta here!

You made a new recipe earlier this week from one of the ones you posted for dinner, but I don't remember what it was. Do you remember, and if you liked it?

I've got a new recipe in the slow-cooker for today. I don't like hot meat and cold potato salad, so that's why I'm not making the salad today.
kathleenca
11 years ago
Speaking of strawberries, I fixed this for dessert last night, then combined the leftover berries with cut-up pineapple for breakfast this morning. Wonderful both meals!

Balsamic Strawberries
4 servings

1 pint fresh strawberries, rinsed, hulled,and halved
1 Tbsp sugar
1 Tbsp balsamic vinegar
fresh-ground black pepper, to taste
4 scoops vanilla bean ice cream

Combine the berries, vinegar and pepper in a non-reactive bowl and let sit 30 minutes. Serve over ice cream.

I'll share my recipe, if you'll share yours, May 27, 2012

Comments (7)

Jasdip

patti43

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ravencajun Zone 8b TX

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