Search

Sass!

The Sweet and Savory Sisters!

Open Search
Tag

spring dish

English Peas with Mushrooms and Roma Tomatoes

wpid-food-pics-112.jpg

This is what you need-
4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it–
Get you a large skillet out, turn your heat to medium and fry  bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

0

BLT Potato Salad

20140421-061344.jpg

This is not your “plain Jane” family reunion potato salad. This is the “sho nuff” potato salad. If you take this fantastic potato salad to your next family reunion, all your kinfolk will know you were raised right!

BLT Potato Salad

Get It-

2 1/2 pounds red potatoes, cut into bite size pieces
2 tablespoons olive oil or vegetable oil
Salt and pepper to taste
3/4 cup sour cream
3/4 cup mayonnaise
½ packet Knorr vegetable dip mix
8 ounces fresh or canned diced tomatoes, drained(preferably fresh)
2 spring onions with tops, diced
1/2 pound bacon, fried and crumbled
Salt and pepper to taste
Celery salt to taste
Lettuce leaves

Make it-
Go ahead and preheat that oven to 375 degrees. You are going to toss those potatoes with the oil and salt and pepper, coat them good now! Bake them for about 45 minutes to an hour or until they are tender. Or you can boil until tender. In a big bowl mix sour cream, mayonnaise, vegetable dip mix, tomatoes, onions and bacon; this is the best part of the potato salad. So go ahead and take a bite or grab a chip and dip it, we won’t tell anybody cause we do it too. After you have tasted the mixture you are going to put it in the refrigerator for at least 1 hour, so you might want to take one more bite. When the 1 hour is up you will need to toss the potatoes in the creamy mixture, to your likings, we like a lot of the mayo mixture. Season with salt and pepper. Serve it warm over some lettuce leaves.

0

English Peas with Mushrooms, Bacon and Roma Tomatoes

food pics 112
English Peas with Mushrooms, Bacon and Roma Tomatoes

This is what you need-

4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it-Get you a large skillet out, turn your heat to medium and fry up the bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

0

Warm Goat Cheese Salad with Cranberries and Almonds

Amy: My sister in law, Virginia told me about a recipe for a salad with goat cheese that she had tried and loved. It sounded so delicious and I knew from how she described it that I was going to like this salad. I couldn’t wait to tell Sister about it and get in the kitchen and make our own. As far as salads go, we would have to rate this as the Mercedes Benz of salads. This salad has everything in it to please all of your taste buds. You get the bitter taste from the salad greens, the sweet from the cranberries, the sour from the vinegar, salt from the almond slivers, and our favorite the umami (savory) from the goat cheese. It just doesn’t get any better than this. All of these ingredients come together and get an E for excellence in the works well together section.

20130108-045247.jpg
What you will need-

1 tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Pinch Salt
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers, lightly salted
¼ cup cranberries

Make it-
We use to give our mother such a hard time because she always saved jars and containers from the food she bought. When we left home and started cooking we started doing the same thing. They come in handy for all sorts of things. Like for this recipe, you will need a jar with a lid. So get it out and combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Get that oven going and heat it to 425 degrees. Put your bread crumbs, basil, salt and pepper in a recycled pie pan and toss. You can always use a shallow bowl but you see what we mean. You can really use those things. Place the bread crumbs in the center of the pie pan. Get you a pastry brush and brush the cheese rounds lightly with olive oil on both sides. If you don’t have a pastry brush you can use paper towels or your fingers. Next put the cheese rounds in the bread crumbs and coat with the bread crumbs. Place the cheese rounds on a greased baking sheet and bake for 5 minutes. While the cheese rounds are in the oven toss the greens with the nuts and cranberries. Then you are going to lightly toss with the dressing. Don’t overload the greens with the dressing; you want to be able to enjoy all of the flavors. Pack the greens in a pint size container. See, again we get to use a leftover food container. Mother always knows best! Invert the container on the plate and gently lift the container off. Ta da, that looks like a pro made that salad. Gently place a cheese round on top of the salad greens. Don’t be dumb, go on and get you some. You want to serve it while the cheese is warm and the greens are crisp.

0

Savory Tomato Pie

20140330-062319.jpg
This recipe is one of our favorites. Tomato Pie is definitely a “GET IN MY BELLY GOOD” recipe. It is always a crowd pleaser! If you take this to a function, go on and do yourself and your friends a favor and double the recipe and print out the recipe.

Savory Tomato Pie

Gather-

1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste

Let’s get it on-
While your oven is preheating to 350 degrees, peel tomatoes (optional), cut tomatoes in half and then slice. Drain tomatoes on paper towels. When your oven is hot lightly brown you pie crust, this will take about 10 minutes. Meanwhile mix the next six ingredients together, taste and season more if needed. I could just eat the cheese mixture on a piece of lite bread, it is so scrumptious. Layer tomatoes and mayo mixture in baked pie crust and bake for about 30 minutes. Let pie cool before slicing.

0

Blog at WordPress.com.

Up ↑

%d bloggers like this: