Pea Salad

Pea Salad

Prep Time:

 15 Minutes

 

Cook Time:

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1/3 cup Sour Cream
• 1 Tablespoon Mayonnaise
•  Salt And Pepper
• 1 Tablespoon White Vinegar
• 4 cups Frozen Green Peas, Almost Totally Thawed
• 8 slices Bacon, Cooked Until Crisp And Chopped
• 1/2 whole Small Red Onion, Halved And Sliced Very Thin
• 6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
• 3 Tablespoons Minced Fresh Parsley

Preparation Instructions

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)

Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

Erin's Drumstick Cake

Ingredients:

2 c. crushed vanilla or chocolate wafers ( or cookie crumbs)

1/2 finely chopped peanuts

1/2 c. melted butter

2 tbs. crunchy peanut butter

1 pkg. cream cheese

1/2 c. sugar

1/2 c. crunchy peanut butter

4 eggs

2 tsp. vanilla

1 tub Cool Whip

Dark chocolate for drizzling.

Method:

Combine first 3 ingredients, 2 tbsp. peanut butter and press into the bottom of a springform pan to make a crust. Reserve 1/c. cup for a topping.

Cream together the next 5 ingredients, fold in the Cool Whip and pour over base.

Drizzle melted chocolate over the top, top with crumbs and freeze overnight.

Oven Roasted Corn

Most Amazing Oven Roasted Corn

 

Ingredients

• Ingredients:
• corn on the cob
• salt/pepper
• butter

Instructions

1. Preheat oven to 400!
2. Very generously season your corn on the cobs with kosher salt and pepper.
3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
4. While it's cooking, turn the corn occasionally.
5. Simple and completely amazing!!!
6. Top off with a drop more butter fresh out of the oven!

EASY Spring Salad

Tastiest, easiest spring salad ever!
Here's the basic recipe...though I didn't really measure or follow a recipe...just sorta whipped it together:

1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 a large English cucumber, peeled and diced
1 small container grape tomatoes, halved or quartered
1/4 cup minced red onions
1 avocado, diced (not pictured since I added it after OR about 1/4 cup crumbled feta cheese)
Toss all together in large bowl, then whisk together...

Juice of one large lemon
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp minced fresh dill

Pour dressing over salad and mix well. Then add sea salt and freshly ground black pepper to taste. Try it this weekend? Enjoy

Chicken Cabbage Stir-Fry

CHICKEN CABBAGE STIR-FRY

Ingredients

~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions

1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Notes

• Add bell peppers or carrots for color.
• Try with broccoli.

Jamie Oliver's Chicken in Milk

Google Jamie Oliver 'Chicken in Milk Recipe!

Here!!

Dijon Honey Chicken

Ingredients

Nutrition Info

• 6 to 8 chicken drumsticks or thighs
• 3 tbsp (45 mL) regular Dijon or grainy mustard
• 3 tbsp (45 mL) honey
• 2 tbsp (30 mL) melted butter or vegetable oil
• 1 1/2 tsp (7.5 mL) curry powder
• 1 1/2 tsp (7.5 mL) paprika (optional)

1. Preheat oven to 375°F (190°C). Pull skin from chicken only if you wish. Place on an oiled or foil-lined baking sheet.
2. Stir remaining ingredients together. Brush all over each piece of chicken.
3. Bake in 375°F (190°C) oven for 15 minutes. Baste again and continue roasting until chicken feels springy when pressed, from 15 to 25 more minutes.