I know I have mentioned, on more than a few occasions, that my mother didn’t do a lot of cooking. We had mostly boxed or canned food for dinners. But there were a few things that she made to take to parties, picnics, or pot lucks, that people requested over and over again. Her pea salad being one of the most requested. Every time we went to these functions more and more people fell in love with this salad, to the point that she would quadruple the recipe just to make sure everyone was able to get their share
I never made this salad once I was married and had kids because neither of my kids liked peas, I know, crazy kids! But just recently my son Seth has decided they aren’t so bad. The rest of us here love them so as soon as the weather warmed up I knew exactly what I wanted to make…..Mom’s Pea Salad!
This is such a simple recipe you will love it! I didn’t change it up a bit (of course) but it is still her basic recipe. It was really a great feeling to be in the kitchen making something that reminded me of my Mother. She has been gone now for 7 years, and you know as the years go on you miss them but everyday life takes over and you think about them less and less. As soon as I decided to make this recipe so many thoughts of my Mother flooded my head. It was like she was with me all day. It really was a wonderful feeling. I even caught myself saying to her “Mom I hope you don’t mind I changed your recipe, but you know me” I know she would have laughed and shook her head.
As I said this is a simple recipe with a lot of love. I hope maybe it can become one of your family’s summer favorites! You may want to make a double batch though because a single batch went so fast people were actually licking the bowl!!
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Gazpacho ~ The Hand That Rocks the Ladle
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Orzo Salad ~ Mama.Mommy.Mom
- Carribbean Salad with Grilled Shrimp ~ Mama’s Blissful Bites
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Asian Veggie Lettuce Wraps ~ The Lemon Bowl
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Gluten-Free Cookie Dough Ice Cream ~ No One Likes Crumbley Cookies
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
- Shirley Temple ~ Cravings of a Lunatic
- Coco-Limeade ~ What Smells So Good?
- Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
- Classic Daquiri ~ Katherine Martinelli
- Salty Lassi ~ Soni’s Food for Thought
- Blueberry Mint Lemonade ~ Pescetarian Journal
- Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes
Wine Pairings Provided By: ENOFYLZ
Last night I did not have an idea what I was going to make for dinner. It was again another day that I had no idea how many people were going to be here and what I had planned only fed 4. With a possibility of there being 5 people eating I had to quickly switch gears and come up with something on the fly. I found a chicken recipe for the slow cooker that only took 4 hours to cook frozen (yes FROZEN) chicken thighs and I will post that next week. But now I am stumped. I have my main dish but what do I serve it with. I can’t just throw the chicken on the platter and say TADAAA dinner is served.
So into my pantry I go, thanking the Lord I chose last weekend to clean it out and organize it. Do you have any idea how messy 4 20 year olds can get a pantry? But I digress. Yes, pantry, side dish, on the fly. Oh I am back now.
I knew I had some frozen peas and I was thinking about a pea side dish my mother used to make with them but that would take a while because you had to let the peas slowly defrost in the salad. Hhmmm, OK peas, pasta, bacon, green onions, yessss I am on to something. The result was a great pasta salad that everyone loved. This is on my must make again list!
Would be great for a Memorial Day Weekend side dish!!
I have been so excited to see the fresh summer produce coming into the market. My little mind has been working overtime trying to come up with new and creative ways to use it all. When I saw the bin of sugar snap peas I knew that was what I wanted to work with. I had a recipe from the Food Network magazine for a Southern Supper menu and creamed peas were on it. I knew I wanted to start out with that and work my own twist into it. I really didn’t change it much, the addition of bacon was my thing. I mean everything goes better with bacon right? Heck ya!!
Seth was off work last night and earlier in the day he had asked me what I was making for dinner. I told him about the roast pork loin and the buttermilk pie and then mentioned the creamed peas followed by “I know you don’t like peas but…”. His response, God love him, was “Mom I like anything you make” aawwwww melt a Mom’s heart. So with that said I was very excited about the entire meal.
Kevin’s son Dylan’s girlfriend was here and, bless her heart, she helped me shuck peas for about 2 hours! That was the hardest thing about this dish. I was determined to use fresh peas instead of frozen because I knew there would be so much more flavor in the dish if I did. The only problem I found was that this early in the season there were a lot, and I mean a lot, of the pea pods that had teeny tiny little peas that weren’t even worth the effort of the shucking process. That was a bit annoying. But in the end we all agreed that the dish was well worth the effort! I hope you agree.
This casserole has seriously become one of my favorite casseroles of all time. It is inexpensive (hello, canned tuna) and sooooo very tasty!
It came from my desire to revamp some of the recipes from my childhood. Everyone’s Mom used Cream of Mushroom soup for just about every casserole they made right? You know I have an issue with that just because you lose control of the sodium and fat content of your dish. No I am not a control freak, OK well maybe just a little, but mostly I don’t like hidden anything in my meals. By using fresh mushrooms and making a bechamel sauce you have a “cream of mushroom” feel but it is so much healthier.
The other thing I love about this recipe is you can pretty much throw any veggies at it you like. Have some leftover broccoli or red bell pepper? Go for it! Artichoke hearts would be awesome in this as well. You can also change up the cheese you use. Also, I used panko bread crumbs for the topping of mine but I know many people use crushed up potato chips. I read a little blurb in one of my food magazines about using salt and vinegar chips on top. I didn’t do it but it sure sounds good!
Other great things about this recipe, you can make this ahead and keep it in the fridge until the night you want to make it. Take it out to warm up at room temp while you are preheating your oven, pop it in and away you go. The only thing I would change if you make it ahead is do your bread crumbs the night you bake the casserole so they stay nice and crunchy. Also this reheats wonderfully and tastes just as good the next day!
Preheat oven to 375 degrees F. Spray a casserole dish with non stick spray.
Bring a large pot of water to a boil, add salt and the noodles. Cook as package directs for al dente. Drain and return the noodles to the pot.
Heat olive oil in a large skillet over medium heat, add butter. Once the butter is melted, add your onions, celery, and garlic, cook until soft, about 5 mins. Raise the heat to medium-high and add your mushrooms. Cook until the mushrooms begin to brown and release their liquid, about 5 minutes. Salt and pepper to taste. Add mixture to the pot with the noodles
Melt 4 tablespoons of butter in a sauce pan over medium heat. Add the flour and whisk for a couple of minutes to cook out the raw flour taste. Gradually whisk in the milk and continue to cook about 5 minutes, until sauce is smooth. Add some freshly ground nutmeg (just a bit) and salt and pepper to taste. Stir in the tuna and peas. Pour into pot with the noodles and mushroom mixture. Stir to combine and pour into the prepared baking dish. Top with the shredded cheese
In a small sauce pan or skillet, melt 2 tablespoons of butter. Add the bread crumbs and cook just till they begin to brown. Remove from heat. Sprinkle the buttered bread crumbs over the top of the casserole.
Bake for 25 minutes, until lightly browned and bubbly.
Wow, where did this week go? I can’t believe it is Friday already. They say time goes by faster as you get older but it seems to me that if it starts going any faster I am going to need a 5 point harness and a helmet!! Anyway, aside from that (and the fact that Christmas is only 52 days away ACK!!) Friday means that it is another Food Star Friday here at Bobbi’s Kozy Kitchen. Today’s recipe is Tyler Florence’s Ultimate Beef Stew.
By now you all know I have been pretty obsessed with making soups, stews, and chowders. I just can’t help it. The temperature dropped so quickly here in Western Washington. We had about 6 wonderful weeks of summertime with temps in the 80’s a lot of the time. Then it was like someone just flipped a switch and the temps dropped into the 50’s and now 40’s! To me, when it is that cold outside, there is nothing better than a nice warm bowl of soup that warms you to your toes. So when I was deciding what to make for Food Star Friday I knew it was going to have to be something soupy or stewy.
Tyler is one of my favorite Food Network Stars. He is the chef guest for the FoodBuzz Festival in San Francisco today thru the 6th. I wanted to go sooooo bad. But I am working toward going to the BlogHer Food Blog ’12 Conference in Seattle June 6th through the 8th, so no go for this girl. I knew this would be the perfect time for me to make this stew, it is one of my favorites.
This is the recipe I modified for my Pork Stew so if you haven’t yet, check that one out too. It is guaranteed to fill you up and keep you warm!
- 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 tablespoons butter
- 2 cups all-purpose flour
- 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- Sea salt and freshly ground black pepper
- 1 bottle good quality dry red wine
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 orange, zest removed in 3 (1-inch) strips
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 1/2 cups beef stock
- 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 pound carrots, peeled and sliced
- 2 cups frozen pearl onions, a large handful
- 1 pound white mushrooms, cut in 1/2 (I sliced them)
- 1/2 pound garden peas frozen or fresh
- Fresh flat-leaf parsley, chopped, for garnish
- Crusty bread to sop up the broth
Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice
Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?
So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no.
Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!!
This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well.
I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there.
I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.
Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too.
End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!
- 1 1/2 cups chicken stock
- 1 13 1/2 ounce can coconut milk
- 1 cup jasmine rice
- 3 tablespoons vegetable or canola oil
- 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
- black pepper
- 1 green bell pepper, cored, seeded, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeño, cut in half and seeded
- 3 inch piece of fresh ginger, peeled and finely grated
- 2 cups broccoli florets
- zest and juice of one lime
- 1/4 cup cilantro leaves (a handful), chopped
- 3 scallions, thinly sliced
- 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
- 1 cup frozen peas
- hot sauce, such as (I say Franks Red Hot) Tobasco, to taste
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.
Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn’t sharing my curiosity though. Their faces said it all….”ummmm you are making what?”….”What is in that?”……”Oh, OK” I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!
I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs….well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.
When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren’t good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his girlfriend’s house to share with her for dinner and I got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe.
I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!