Green Pea and Mint Pasta Salad with Feta Cheese

There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on.  I have to sneak them into my meals like a little kid.  Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column.  There are a few others veggies in the Icky! column such as Okra

I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting. 

Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.

Here's what I used to make this salad

1lb Baby Spinach chiffonade

1 Pint package Sweet Grape Tomatoes halved lengthwise

1 small red onion chopped

4T Mint minced chiffonade

16oz. bag frozen Sweet Green Peas

1/2 C Feta Crumbles

14.5oz box Barilla Plus Rotini cooked as directed on box

Vinaigrette Dressing:

1/3 C Fresh Lime Juice

2/3 C Extra Virgin Olive Oil

Salt & Pepper to taste

 

Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green.  It  is a pretty fancy name for a simple process.  

Stack your leaves on top one another all stems heading in the same direction.

Roll the leaves like a cigar

 

Slice the roll into ribbon strips according to what your recipe calls for.  For this salad we'll be using thick ribbons.

Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.

Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies.  Toss to wilt the spinach.  

Drizzle with the viniagerette and toss the salad to coat.  Gently mix the feta cheese.  Enjoy!!!

 Is there a veggie that turns you off?  What is it?

Watermelon Blue Cheese Arugula Salad w/ Reduced Balsamic Dressing

This is the perfect warm weather salad.  The sweet watermelon mingles with the bitterness of the arugula and balsamic.  Add to that the pungent creaminess of the blue cheese.  Your taste buds just might slap you!!

I saw a watermelon just sitting there on the counter and my original plan for a (Fig & Blue Cheese Tart) went right out the window.  Quickly I grabbed a chef's knife and sliced it open and it was perfectly ripened, very sweet and oh so juicy. 

 Here's how to make it! You'll need:

1 C Watermelon cut into 1 inch chunks
1/2 C Fresh Arugula leaves
2 T Blue Cheese
1/4 C balsamic Vinegar
1T honey or Agave syrup
Edible flowers (optional)

Place balsamic vinegar in a small sauce pan, bring to a boil then lower heat to low and allow to simmer for 3-4 minutes, should reduce by half.  Stir in honey or agave and remove from the heat and set aside.

Arrange greens and melon on a plate and garnish with cheese and flowers.  Drizzle with the balsamic syrup.

 The balsamic reduces down into a thick sauce that is sweet and tart which is an excellent counterbalance to the sweetness of the watermelon.  

I had stopped in Wegmans the other day to pickup some blue cheese and being unsure which one to choose I stood at the counter and had a private tasting.  I tried them all including the English Stilton which was very yummy and equally expensive.  I finally settled on the Buttermilk Blue because it crumbles perfectly and has that sharp blue flavor.

 

 

I used edible flowers to add even more vibrant color to the Water Melon & Arugula Salad.  They don't have a competing flavor so they blended well with the arugula.  Give them a try!  You can procure them from a grocery store or other trusted grower.  Please don't eat the ones that the landscapers planted as they are covered with fertilizer and pesticides. 

French Bread Breakfast Tart

I usually like to eat the standard American breakfast of eggs, bacon and toast in some form or another.  With that said I also like a mobile breakfast that can be eaten on the go.  So, check out this open face egg and cheese French Bread Breakfast Tart.  Easy, very tasty and can be picked up and eaten in one hand.  The French Bread is just about as awnry as I am first thing in the morning.  Granted, on the weekends 'first thing in the morning' is not until about 10am so this holds me until lunch quite well.

Ingredients I used:

1- Pillsbury French Bread refrigerated roll

4-large egg

1 1/2 C shredded Gouda cheese

1 C slices of Ham-rolled then sliced into ribbons

4 T chopped chives

Dash of dried Basil, Rosemary, salt and pepper

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray then line with parchment paper.

Chop, shred and slice your ingredients.  I used Gouda because I really like the mild aged flavor and the creamy texture when it's melted.

Carefully unroll the french bread roll, look for the seam and pry the roll apart.  Then divide it into four rectangles.  I use a pizza cutter.  Spread the dough with your fingers until it is about 1/4 inch thick and as large a rectangle as you can get it.  

Okay now! Build a nest for your egg.  Sprinkle the dough with a pinch of dried basil, rosemary salt and pepper.  Divide the pile of cheese into for and mound and spread it on top of the dough.  Follow that with the ham and then the chive.  You want to make sure there is a well in the center.  That's where your egg will nest.

Crack an egg and drop it into the center of all your ingredients. Oh pardon the interruption, you may have noticed the orange juice in the background? That was made by the hands of my niece Kayleigh.  She is learning to cook and decided to add to the menu.  Thank you very much Kayleigh for your valued input.  <3

Now,  fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly..  Work quickly otherwise the egg white will try to make a run for it. 

Bake in the oven at 350 for about 20-25 minutes until the bread is golden and the egg white is set. 

This is better than anything you can get at McGolden King.