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

14 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
14 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
14 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 made the strawberry soup numerous times, but mine is a little different. Have it cruising on Carnival everytime I go. PATTI, check this out. rosemary braised white beans We first had these in a Greek restaurant called "ZoeÃ¯Â¿Â½s Kitchen." My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer. Ingredients: 4 cans white beans (great northern) drained but not rinsed 4 cloves garlic 1 onion fresh rosemary, 1-2 sprig 1/4 c. olive oil plus 2 T salt and pepper chicken broth, about 1 cup Instructions: I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you donÃ¯Â¿Â½t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it Ã¯Â¿Â½ you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so
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Linquine with Roasted Red Peppers and Toasted Breadcrumbs (Fine Cooking) Toasted breadcrumbs are quick to make and add a nice crunchy element to the sweet roasted peppers and tomatoes topping this pasta. 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved, or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Bring a large pot of well-salted water to a boil over high heat. Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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glenda_al
14 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
14 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
14 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
14 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
14 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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Jasdip

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