Turkey for you... Turkey for me....

Sometimes I feel like with all of the options of turkey products out there on the market it's like the scene from Forest Gump where Bubba is listing off all of the different things you can do with shrimp....

Turkey Legs
Turkey Breasts
Whole Turkey
Fried Turkey
Turkey Sausage
Turkey Meatballs
Ground Turkey
Turkey Ham
Turkey Bacon

The list is endless.

Last night I made a Jenny-O turkey ham I had in the freezer.

Place turkey ham flat side down in a small pyrex pan, place about 1/3 cup OJ in the pan. Mix 1/2 cup brown sugar with 2T water in a mixing cup and pour over the ham. Cover and bake at 350 for about an hour. I also put some sweet potatoes in the oven with it and it was just a tasty easy meal! All done while I was on the treadmill.

What more can a girl ask for.

Red Chile-Cheese Enchiladas

I made this for me for lunches this week - from Dec. 07 Cooking Light.

I made two changes: one was instead of making my own red chile sauce, I just used canned red enchilada sauce. The other was I added a small can of green chiles in with the cheese mixture.

I took a little taste last night - very good. Can't wait for my lunch box today!

Ingredients
3/4 cup fat-free cottage cheese
2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
PreparationPreheat oven to 400°.

Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.

Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.

Yield
8 servings (serving size: 1 square)

The calories on this are very low - only 162 for 1/8th - so I just cut in four instead of 8 pieces.

A Very Belated Birthday Picture

So for my birthday earlier this month, I insisted I didn't want a piece of cake from our favorite little bakery. So when we got home from dinner, and before presents, I heard Adam lighting candles and then he came in with my "birthday cake"

Our Favorite Banana Bread

Inevitably, Adam and I end up with extra bananas each week - but this week we ate 1 out of the bunch of 6. So today Adam made our favorite banana bread for us. We've tried a ton of different recipes, full fat, weight watcher, and everything else you can imagine. But we always come back to this recipe we've been making since we got married over 4 years ago.

This recipe is from The All New Good Housekeeping Cookbook. This book has everything you can imagine... it is our go to book for basics and new things.

This book has a lowfat and full fat version, and surprisingly the low fat one is considerably better than the full fat one. The full fat one is greasy, heavy, and rich. The low fat one is light, delicious and flavourful.

Lowfat Banana Bread

1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe banana
1/3 cup fruit based substitute for fat or unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup chopped nuts , optional

Preheat oven to 350. Grease loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a medium bowl, with fork, mix bananas, fat substitute, egg whites and egg until well blended. Stir banana mixture into flour mixture just until flour mixture is moistened.

Pour batter into loaf pan, sprinkled with chopped nuts. bake until toothpick inserted in center comes out clean. 40-50 minutes. Cool in pan on wire rack for 10 minutes then remove from pan and let cool completely on wire rack. makes 1 loaf with 16 slices.

I make it without nuts, but then I love cream cheese on the slices with a tsp. of chopped walnuts on each slice.

Wonderful Light Mac&Cheese

I love Mac & Cheese - not from the box, but good Mac & Cheese.

However, I'm always watching what I eat and don't like all of the fat and cholesterol that is abundent in the common recipes.

I found this one on the WW site and it was out of this world. I'm having the last bits for lunch today.

I made a few modifications - instead of just bread crumbs and parmesan on top, I also used 2 T of Panko and 2 T of Wheat Germ for added crunch. I also used Rotini instead of elbows because it's what i had on hand.


1 pound uncooked macaroni, elbow-variety, regular or whole wheat
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
2 cup low-fat shredded cheddar cheese, sharp-variety
1 Tbsp Dijon mustard
1/2 tsp black pepper, freshly ground
1/4 tsp table salt
1/8 tsp ground nutmeg
2 Tbsp seasoned bread crumbs
2 Tbsp grated Parmesan cheese


Preheat oven to 350ºF.
Cook pasta according to package directions (without added salt or fat). Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Scald evaporated milk by heating it in a small saucepan over medium heat until tiny bubbles just appear around the edges, about 3 minutes. Remove milk from heat and add cheddar cheese, mustard, pepper, salt and nutmeg to pan; stir until cheese melts.
Fold cheese mixture into pasta and transfer mixture to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese and sprinkle bread crumb mixture over pasta mixture.
Bake until top is golden brown, about 20 minutes. Yields about 1 1/4 cups per serving and is 7 points per serving. Worth every bite!

Asian Pasta Salad

I derived this recipe from the Asian Pasta Salad recipe in my Southern Living Easy Weeknight Favorites. The major difference is I added different veggies and tofu and served it hot - as adam and I do NOT like cold veggies.

It was surprisingly good and easy to make.

Hot Asian Pasta Salad

8 oz. whole wheat linguine cooked, drained
2 carrots, peeled and sliced
4 green onions diced
1 can water chestnuts
2 cups broccoli heads chopped
garlic, 2 cloves crushed
sesame or canola oil.

Sautee all veggies until tender crisp. Near the end, add 1 package of diced tofu (you could keep it veggie or add other meat).

Drain pasta. Place veggies with pasta.

Dressing:
1/4 cup low sodium soy sauce
2 T sesame oil
1 T lemon juice
2 T toasted Sesame Seeds
dash of hot sauce
2 T brown sugar

Shake in a jar to combine

Pour dressing over pasta mixture and serve.

Savory Bread Pudding

For Christmas I got the Rebar cookbook and I love it.

I made this this weekend for dinner - so good - Adam didn't love it but it had too much cheese for him to like it.

Ingredients
3 tbsp butter (omitted for Pam)
3 medium leeks, mostly whites
½ tsp salt
8 garlic cloves, minced
1½ lb assorted mushrooms (button, shiitake, oyster, portabello), sliced
Cracked pepper
½ cup Madeira (I used Sherry)
(I also added 3/4 pound of italian sausage for some meat and some spinach)

Custard
5 eggs
1 cup whipping cream
1 cup milk
½ tsp salt
½ tsp pepper
1 x 1 lb multigrain or sourdough loaf, cut into ¾” cubes
2 tbsp thyme leaves
2 tbsp minced sage
4 cups grated Gruyère cheese (I used regular swiss because I wasn't paying $10.99 a pound for cheese!!!)
Minced chives for garnish

Preparation
Heat 1 Tbsp butter in a large skillet and sauté the leeks and garlic with a pinch of salt until the leeks are soft. Set aside, then melt the remaining butter in the pan. Add all of the mushrooms, season with salt and pepper, cover and cook until the mushrooms have released their juices. Remove the lid and continue to cook until the mushrooms begin to sear. Deglaze with Madeira and let the liquid evaporate. Stir the mushrooms with leeks and set aside while you prepare the custard.Beat the eggs in a large bowl. (I just did the sausage and all veggies at the same time then added the Sherry)

Whisk in the cream, milk, salt and pepper. Stir in the bread cubes, cover and let stand for 1 hour. (Do this before you start the stove top stuff and then it will all be done at the same time!)
Stir occasionally to ensure that all the bread soaks evenly. Stir in the herbs, mushroom-leek mixture and half of the grated cheese.

Heat the oven to 350° F. Butter a 9” x 13” baking dish and spoon the bread pudding mixture into the pan. Sprinkle with reserved cheese and bake until crusty and golden brown and set in the middle (about 45 minutes). Sprinkle with minced chives. Let stand for several minutes, cut into square and serve hot.

**This is not a figure friendly meal with all of the cheese, eggs and cream!***

Hoppin' John Chowder

I have been wanting to make this recipe for a while now from the Southern Living Slow Cooker Favorites book.

WOW what a delicious meal. Even Adam said 2 thumbs up!

Hoppin' John Chowder
In a slow cooker combine the following:

1 diced onion
1 diced pepper (we omitted)
2 14 oz. cans diced tomatoes with chiles
1 sliced smoked sausage or kilebasa (I used turkey)
4 cans black eyed peas, undrained (I drained mine to eliminate some salt)
Garlic Powder
Salt (omitted)
Pepper (omitted and replaced with Penzy's Cajun Seasoning)
1 can beef broth

Let cook on low for 6 hours.
After 6 hours (or a little sooner - i did this with about an hour left) add 1 1/2 cups of minute rice to the mixture (i also had to add some extra water here). Let the rice cook and then serve.

I served this with the ChiChi's corn cake stuff that you can get the bagged mix for in the mexican aisle at the market.

Chicken Milano

For Adam's birthday I got him the cook book 101 things to do with Ramen Noodles - Along with an Everybody Loves Ramen Tee Shirt from Cafe Press.

We tried the Chicken Milano recipe the other night- and you know what it was delicious.

I asked Adam what he thought of the meal...

"What do you think honey, how many stars?"

"Well it's made with Ramen, so it already starts at 4 stars. And nothing detrimental was added to the dish, so it stays at 4 stars."

I died of laughter....

Here's the recipe....

Chicken Milano

1 pound of chicken, diced

2 cloves of garlic minced

1 T olive oil

1/2 cup sun dried tomatoes, chopped

1 T basil

1/2 cup chicken broth

2 packages chiecken ramen noodles, with seasoning packet of one ( it calls for two, I used one to reduce the sodium)

In frying pan brown chicken and garlic in oil until done. (I started with leftover cooked chicken inh the house and only used a half pound cooked). Add tomatoes, basil, and chicken broth. Simmer over low heat for 5 minutes.

Cook noodles in water according to package directions nad drain. Add 1 seasoning packet. Serve chicken mixture over warm noodles. Season with salt and pepper if necessary - feeds 2-4.

Root Beer Float Cupcakes

Happy Birthday to my Christmas Day Birthday Boy - Adam.

Adam had requested Cherry Pie for his special dessert, but since I know he hates pie crust and wouldn't eat it, why was I going to make a pie??? I'll just buy him a can of cherry pie filling to eat!

I came across this recipe on Yum Sugar and fell in love with it, knowing adam would too.

It was a challenge though - who would have thought Root Beer Schanpps would be such a feat to find?! Finally found it at an odd shop I stopped in the day before Christmas Eve.

These were AWESOME. Totally have a kick to them too - so if you're making them with kids in mind- omit the liquor.

Root Beer Float Cup Cakes

1 Cup Root Beer Schnapps
1½ Cups Root Beer
2 tsp. Vanilla Extract
2 Cups Dark Brown Sugar
1 Cup Butter
2 Eggs
3 Cups Flour
2 tsp. Baking Soda
1 Tbs. Baking Powder
1 tsp. Salt

Root Beer Glaze Ingredients
4 Cups Powder Sugar
⅓ cup Root Beer
3 T Schnapps
3 T Vegetable Oil

1. Preheat oven to 350 degrees

2. In a bowl, mix root beer schnapps, root beer and vanilla extract, set aside.

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Add eggs, mix until smooth

5. Sift in flour, baking soda, baking powder and salt.

6. Mix with hand mixer on low and pour in root beer mixture.

7. Mix until smooth and lump free.

8. Pour in lined cupcake pans and fill to the top. Fill 24 pans.

9. Bake for 15-20 minutes or until toothpick entered comes out clean.

10. While cupackes are baking, make the glaze and set aside.

11. While slightly warm, place glaze on unwrapped cupcakes that are placed on a wire rack to drip.

12. serve with Butter Cream frosting or cool whip.

yields: 24 Cupcakes

Dripped glazed and let dry on baking racks.

I served with cool whip on top - but you could easily top with ice cream or a buttercream frosting - which is what the recipe actually called for.

Hoisin Pork and Zucchini

This is one of our favorite meals we make because:
1. it's easy as all heck
2. it requires very few ingredients
3. it cooks fast
4. it tastes like real chinese food you'd get from the take out

1 lb sliced or diced pork, lean
3 small green zucchini sliced thin
1/3 cup hoisin sauce
1/4 cup corn starch
1/4 cup water
2 T toasted sesame seeds
steamed white rice
Vegetable or Canola Oil

Heat a large skillet with 2 T of oil in it. In a small bowl combine water and corn starch. Add pork and toss to coat. Place pork pieces into the hot oil and stir fry until just done. Remove pork. Add 1 T of oil to the skillet and add the zucchini and cook until tender and browned. Add pork back to pan and heat. Add sesame seeds and hoisin sauce and toss to coat. Serve with white rice.

This is from Southern Living Easy Weeknight Favorites.

Our Favorite Recipe Ever!

So Adam and I pretty much figure this is our favorite meal we make.... Delicious! From Smitten Kitchen. We've made it a few times now and it's better each time!


Cellophane Noodle Salad With Roast Pork

Gina Marie Miraglia Eriquez, Gourmet, June 2006
Makes 10 first-course servings.

For pork1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain*

¼ cup hoisin sauce

¼ cup soy sauce

¼ cup Chinese rice wine or sake

1 tablespoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic½ teaspoon salt

For dressing

¾ cup seasoned rice vinegar

½ cup peanut or vegetable oil**

3 tablespoons fresh lime juice

3 tablespoons finely grated peeled fresh ginger

1 large fresh jalapeño chile, seeded and minced

For salad

8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)

¾ lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces

1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally

1/8 inch thick

1 bunch scallions, cut into matchsticks

1 firm-ripe mango, peeled, pitted, and thinly sliced

2 thin carrots, cut into 1/8-inch-thick matchsticks

½ cup loosely packed fresh cilantro leaves

½ cup loosely packed fresh mint leaves

½ cup loosely packed fresh small basil leaves

Make pork:

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips.

Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook noodles and beans for salad while pork finishes roasting:Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

Assemble salad:
Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.***
Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.

Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Notes* You can substitute pork tenderloin for the pork butt. In fact, the butcher we asked at Whole Foods adamantly suggested that we not use pork butt, because it is so fatty and the cooking time is less than an hour, thus it really won’t render off. I was very happy with the tenderloin results.

** I know this sounds like total madness, but next time I make this, I’m omitting the oil. Non-emulsified salad dressings are a huge pet peeve of mine. No matter what you do, the oil stays on top, and when you try to pour or ladle any onto your dish, you only get the slick, and no flavor. Totally disappointing. If the oil is hanging out on top, and is a neutral oil to boot, I fail to see what it adds to the overall flavor.

*** The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.

**** I suspect that the leftovers of this salad would make for excellent summer rolls, wrapped in 8-inch rice paper rounds

Weekly Menu

Sunday: Roast Chicken with German Potato Salad and green beans

Monday: Hunan Pork and Zucchini Stir Fry

Tuesday: Bow Ties with Mushroom Cream Sauce (and sliced chicken)

Wednesday: Hoppin' John Chowder in the Crock Pot

Thursday: Cheese and Pork Enchilada Casserole (using leftover pork from pork roast this weekend)

Friday: Chicken Milano from Ramen Cookbook

Saturday: If our friends comeover it will be an early dinner of homemade chicken strips and mac and cheese or perhaps meatloaf and mashed potatoes.

The Anti-Cooking

Last night was the opposite of cooking in my house - and we didn't eat out, take out, none of that. I was so ashamed by my dinner last night but we ate it and it tasted descent and it was quick, more importantly.

We had lloyds BBQ Chicken Sandwhiches and Kraft Mac&Cheese with leftover veggies from the fridge. What a horrible dinner!!!

But it tasted very comforting and good!

Aunt Dorothy's Pate

Every holiday I ever remember includes homemade chicken liver Pate that my great aunt Dorothy used to make. My mom taught me how to make it and it has become my husband's favorite dish to put out for parties.

It's so easy to make and so good!

1 container chicken livers, drained and rinsed
1 onion quartered
2 T butter
2 cloves garlic sliced
1 hard boiled egg, peeled
salt and pepper to taste

Heat a skillet over medium high heat and place all ingredients into the skillet. Piece the chicken livers with a fork several times to speed the cooking and make for more tender livers.

Once the livers are done - no more juices coming out - remove from skillet and let cool slightly.

Place all ingredients (cooked) and the egg ina food processor and blend until smooth.

Refrigerate overnight to chill.

Serve with crackers, veggies or rye bread slices

Greek Style Turkey Burgers

This recipe is from the Better Homes and Garden Breast Cancer Cook book.

We've made this a few times, and it always ends up being one of our favorites. I made it for a light dinner when my mom was in over the holidays - so easy too - comes together in like 3o minutes.

Anytime I serve this dish I serve it with either roasted, grilled, or sauteed eggplant and zucchini with greek seasonings.

Ingredients
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
1 tablespoon milk
1/2 packet dried Italian Dressing Mix
1 pound lean uncooked ground turkey or chicken
4 pita bread rounds, or 4 whole-wheat hamburger buns, split and toasted
1 recipe Greek Salsa
1/4 cup crumbled feta cheese

Directions
1. In a medium bowl stir together bread crumbs, egg, milk, seasoning. Add turkey; mix well. Shape turkey mixture into four 6-inch-long by 1/2-inch-thick oval patties or four 1/2-inch-thick round patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time. (I cook mine on a non-stick griddle pan instead)
3. Serve the burgers in pita bread rounds. Top with Greek Salsa and sprinkle with feta cheese. Makes 4 servings.

Greek Salsa: In a small bowl stir together 2 tablespoons white wine vinegar, 2 teaspoons olive oil, 1/2 packet of the seasoning. Stir in 1 cup finely chopped tomato, 1/4 cup finely chopped cucumber, and 1/4 cup finely chopped, pitted kalamata or ripe olives. Makes about 1-1/3 cups.

Pizza Bianca with Arugula, Bacon, and Mushrooms

I adapted this recipe from Cooking Light for Pizza while my mom was in town.

First, I used store bought dough. Then I used proscuitto and spinach instead of the bacon and arugula - and i added sauteed onions.

Ingredients
Crust:
1 package active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1/4 teaspoon kosher salt
Cooking spray
2 teaspoons yellow cornmeal

Topping:
2 slices center-cut bacon
1/2 cup thinly sliced white onion
1 (8-ounce) package whole button mushrooms, quartered
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon extravirgin olive oil
cup part-skim ricotta
2 cups baby arugula
1/3 cup (1 1/2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

Preparation
To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Preheat oven to 450°.

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pan on lowest oven rack; bake at 450° for 10 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella, and Parmesan. Bake an additional 10 minutes or until crust is lightly browned. Let stand 5 minutes before serving. Cut into wedges.

Yield
12 servings (serving size: 1 slice)

DELICIOUS

Green Peas with Mushrooms

Adam requested this for the veggie side dish with Christmas Dinner. It was OUT of this world - this is our new favorite way to eat peas. So quick and easy too. And really - it serves 4 exactly or 3 if you each want a little more.

Ingredients
2 tablespoons butter or margarine
2 tablespoons grated onion (I used one shallot diced)
2 garlic cloves, pressed
1 (8-ounce) package sliced fresh mushrooms
1 (10-ounce) package frozen sweet green peas
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Melt butter in a large skillet over medium heat; add onion, garlic, and mushrooms, and sauté 3 to 4 minutes or until liquid evaporates. Stir in peas and remaining ingredients; cover and cook 4 minutes. Stir and cook, uncovered, 4 minutes or until thoroughly heated.

Yield
4 servings