It's St. Patrick's Blog Crawl Time! (with an update)

...And once again, I'm late. Late getting the word out and getting this year's dishes prepared. The days and weeks sure have been sneaking up on me. I can't believe that Spring is only a week away! (I couldn't be any happier about it, mind you) The snow has finally melted and I'm hoping with every fiber of my being that the last fluffy flake has fallen. At least until December rolls around again. (although I know from experience that in my neck of the woods, we could still get a surprise attack before the season is officially over)

As the day is progressing, the fatigue is grabbing hold of me, but I'll try to get an entry up at the crawl. If I fall behind too much, the good news is that I can always save things for next year's party! :~/ The really good news, is that you all can pop over tonight and check out all of the yummy recipes, the beautiful tablescapes and the festive St. Patrick's Day ideas! Just click on the leprechaun in my side bar and you'll be on your way to Kat'leen's party! With a little (Irish) luck, I might just see you there!

A New York State of Mind - (and Bagels) STMUSS

Good Saturday Morning All!

Yep. You guessed it.  It's time for one of my favorite parties - Songs That Make Us Sing Saturday!

Since we're all about food here at GATAB, I thought I'd start with a little food video that has ties to the music videos I'm posting today. This place is considered by many New Yorkers to have the best bagels in in the city. (I don't know what the little "offside" thing with the 2 guys is about, but this was the most informative clip I could find on Youtube about Ess-a-bagel)

The Prayer

For my December 12th  Meet Me On Monday post, please see my other blog. (link is also in the right side bar)

Yay!!! Time for another Songs That Make Us Sing Saturday! (Christmas Edition)

OK... So this isn't technically a Christmas song.  Well, maybe not everyone thinks of it as the typical "holly jolly" tune (and they're great too), but it has a very special meaning for me and that's all that matters, right?



I'd usually post quite a bit more here about the song and why I chose it, etc. but I have somewhere that I absolutely have to be this morning and I'm all like, way behind as far as Christmas is concerned and....  Well, I'll do my best to make up for it next week. Plus, since it's becoming more and more apparent to me that I can't seem to stay away from the interwebs for too long, I'll be back later this weekend to check in.

So, since you don't have to hang out here reading one of my usually long-winded posts, why not hop on over and pay a visit to Ginger and Becca and join in on the holiday fun!


Here's the link to the party:

click here

All Better Now... Phew!

Well, it looks like my computer problems stemmed from a sneaky little App that I'd downloaded from the Chrome App Store a couple of days ago.  It was a popular one that claimed to have almost 200,000 users and five stars across the board in it's reviews, but for some unknown reason my computer wasn't feeling very hospitible toward it.  So, the app is gone and I'm able to post again. Just one more example of the fact that you never know what can happen with these very necessary, yet often frustrating wonders of technology...

Now, on to the good stuff.  I was relieved to find that I had my computer back up and running in time to link up with my favorite new blog hop, "Songs That Make Us Sing Saturday".  It's a relatively new hop and lots of fun for those of us who are passionate about music. (I'd love to see more people link up each week. *wink*wink)

This great little hop has little to no rules or requirements, but this week there's a bit of a theme in place. (and I assume it will continue until the week of Santa's arrival)  What is it, you ask?  Why, Christmas songs, of course!  So, without any further jibber-jabber,  here's my all-time most favorite rendition of a Christmas song for your listening and viewing pleasure...  I have a separate music themed post on my other blog this week too, so feel free to pop over and check it out! (right sidebar) Well, I did say that I was passionate about music!





Hope you enjoyed it!

Here's the STMUSS Hop link:
(see you there??)

click here or here to link up

Pasta With Prosciutto and Vodka Sauce

I created this recipe several years ago out of sheer desperation. It's adapted from a dish that I loved and ordered frequently at a fantastic family owned Italian restaurant in Saratoga Springs, NY called The Elms. I was crushed when they closed and I had no other choice but to try to replicate it at home. Their dish was simply called Fusilli with Vodka Sauce, and that was well before Vodka Sauce started appearing on every menu in America.  It also wasn't anything like the versions I've been served anywhere else.  It wasn't a "pink" sauce.

Songs That Make Us Sing Saturday

photo courtesy of google images

Today, I'm linking up with a new hop (to me anyway) called "Songs That Make Us Sing Saturday" hosted by Because I'm The Mommy and (Not) Just Another Mom of Twins.

If you've ever checked out my "Music" page I'm sure you've figured out that I have pretty eclectic taste in music.  I love it all.  Well, practically all of it.  So, naturally when I logged in tomy dashboard tonight and saw that Beth over at Far From Camelot had linked up,  my curiosity got the better of me and I had to check it out.

The idea seems pretty simple.  Make a post stating what song or songs make you want to sing along and include a video if you want to.  Well, that's simple enough for even a middle aged old broad like me to follow, so here ya go...

Cat Stevens - Father and Son  (Then)





Yusuf Islam - Father and Son  (Now)




Here's the link to "Songs That Make Us Sing Saturday".  Give it a click and join in!  C'mon, ya know ya want to...

click here

:~)  Mrs B

It's a Busy, Hoppy Tuesday!

Happy Tuesday morning! No... That isn't a typo in the blog title. I've recently learned of two new blog hops/memes that are being hosted by an older (not chronologically older!) friend and a brand new one.

The first is "Pay It Forward" hosted by the very lovely Holly at "A Life-Size Catholic Blog"  and the second is "My Week At A Glance" hosted by my new blog friend, Cindy at "For One Another".  The two hops/memes aren't exactly the same, but they both have a little something that makes them seem like they'll work well together.  So...... I'm linking up with both of these good ladies today! (You can read about the rules of each by clicking on the blog names above)

Now, about my post......

This post took a lot of time and thought. (and a whole lotta reading) Not because I don't have a plethora of amazing blogs and bloggers to choose from right at my fingertips. Conversely, it's because I do have a plethora of amazing blogs and bloggers at my fingertips that I had such a hard time. I did make a decision and it was a bit easier to make when I remembered that this is a weekly opportunity for me to spread the love.

So, on to my first week with these two hops/memes:




I've chosen a blog/post written by my very dear friend, Robin  at "Your Daily Dose" for this week. I really debated whether I should or shouldn't put any new focus on her blog this week because she's been through a terrible tragedy recently.  The loss of her beloved father.  On the one hand, I didn't want to make it seem like I was exploiting my friend during this very difficult time, but at the same time her posts over the last couple of months (especially this last week) have made a difference in my life.

Robin is a true example of someone who believes that it's possible to forgive others, even when they might not deserve it. She's shown me through her strength (even though she doesn't see herself a strong right now) that we need to (and we can) persevere through very painful periods in our lives, by recognizing and leaning on our faith our family and our friends. It's not the first time I've been in awe of Robin's spirit. She has inspired me and taught me, cried with me and made me laugh right out loud more times than I could ever recount here. I sincerely hope she doesn't feel that I'm intruding on her grief by choosing her for this post. But knowing Robin, she'll understand...

Seasonal Food Friday - Week Six

Welcome to the sixth installment of Seasonal Food Friday!  This weeks featured recipe is for Asian Chicken and Noodle Salad. There are probably a thousand variations out there for this salad, but that's the beauty of a dish like this. It's so versatile that you can make it 50 times and never have it exactly the same way twice!

Aside from the fact that it's delicious, it's THE best way to get loads of nutritious veggies into your kids without their knowledge.  Shhh.... They'll have no idea that all those super delish noodles and that moist, tender chicken are just part of this vegetable packed  meal in a bowl.  You can also add juicy mandarin oranges or plump green grapes and they'll think you've lost your mind and given them a forbidden treat, instead of a hearty and healthy meal.  After all, June is National Fruit and Vegetable Month!

The traditional/original recipe calls for the packaged ramen style noodles and I made it this way for many years, but as time went by and the daughter-child eventually flew away from the nest, I no longer had them in the house on a regular basis. That's when I realized (took me long enough!) that I could use any old pasta that I wanted to!  Pasta is one staple that I always have plenty of on hand.  Different styles of Asian noodles happen to be part of that selection. 

I generally use Soba Noodles for this salad.  They're made from buckwheat flour and are high in fiber and jam packed with essential amino acids and antioxidants.  More importantly... They're delicious! I just break them in half or in thirds before cooking them to keep things bite-sized. If you don't have ramen or soba noodles on hand, linguine, fettuccine or any long or even "cut" pasta you have on hand will be just fine.


Now, what would you say was the most versatile component of this salad?  Yep... you guessed it. The Veggies! I change up the vegetables that I use based on availability, either here in my kitchen or from the Farmer's Market or grocery store.  In the original recipe the ingredients for the dressing call for the contents of two of the seasoning packets from the noodle packages. Since I don't really use the ramen packs anymore, I've come up with my own blend of seasonings that come close to the "Oriental" flavor packets. I'll post that for you below the salad recipe. You can also substitute almost any meat or seafood for the chicken, or go completely "meatless" if you're a vegetarian or vegan.

Asian Chicken and Noodle Salad
(aka Chinese Chicken Salad)

• 4 Pkgs Oriental Flavor Ramen Noodles, cooked and drained
• 4 Stalks Celery, chopped
• 8 Scallions, chopped
• 2 Cups Mixed Sweet Bell Peppers, chopped
• 2 Cups Chicken, cooked and cubed or shredded
• 1/2 Cup Real Mayonnaise (no Miracle Whip, please)
• 4 Tsp Light Soy Sauce
• 4 Tsp Lemon Juice
• 2 Packets Oriental Flavor Seasoning (or 1/2 recipe of the homemade mix**)
• 1 Tsp Cayenne Pepper or Crushed Red Pepper Flakes (optional)

Cook noodles in boiling, salted water. (only 3-4 minutes for the ramen style) Drain and set aside to cool. In a small mixing bowl, combine Mayo, Soy Sauce, Lemon Juice and the seasoning packets from 2 of the Noodle packages (or recommended amount of the homemade**). In a large mixing bowl, gently toss Bell Peppers, Chicken, Scallions and Celery with the cooled Noodles. Add the dressing to the bowl and carefully mix it into the salad so that the Noodles, Chicken and Vegetables are well coated. (be gentle when mixing because the ramen noodles tend to break apart easily)  Place the salad in a serving bowl, cover and refrigerate for at least 30 minutes.  (Serves 4 - 6)


**Homemade "Oriental" Seasoning
    (equals 4 Seasoning Packets)

• 1 Tsp Onion Powder
• 1/2 Tsp Salt
• 1 Tsp Five Spice Powder (available in the majority of grocery chains)
• 1 Pkt Chicken Bouillon Granules (or 1 Tsp)
• 1/2 Tsp Sugar

Some of the additions and changes that I make are:
In place of the 2 cups called for in the basic recipe, I add a total of 3 cups of fresh, coarsely chopped vegetables, including: some of the originally called for bell pepper, plus one or more of the following: carrots, green or red cabbage, broccoli or cauliflower florets, seeded cucumber, fresh green beans, fresh asparagus, sugar snap peas, fresh corn from the cob, water chestnuts, fresh bean or pea sprouts. AND, fruits such as mandarin oranges, sliced green grapes, chopped fresh pears, lychee fruit.

I've substituted many protein options for the chicken, including: cooked shrimp, lump crab meat, shredded pork, thinly sliced steak, toasted almonds, avocado, hard boiled eggs, steamed and cooled edamame.

I really hope that you give this delicious salad a try and that you use the ingredients that best suit the needs and appetites of the people you're cooking for!  I'd love to hear your version of it!

I'm linking up with:

hosted by Designs by Gollum (here)

Great Grandma B's Lemon Bread

Good morning! Happy June!

After the long, cold, never ending Winter we had, this last week full of sun and blue skies and warm breezes has been like Heaven..... It's got me thinking about lemons.  I use fresh lemons in so many recipes, both sweet and savory, but my favorite thing to make with them is hubby's Great Grandma's Lemon Bread. It's moist and it's sweet, with just the right amount of lemony tang.  I love it just as it is, but I also make other dishes with it, like Stuffed French Toast made with the lemon bread in place of regular bread and filled with a mixture of fluffy cream cheese and fresh plump blueberries or strawberries.  Mmmmm!

OK... Now that my mouth is watering, I'd better just post the recipe.  Enjoy!

Great Grandma B's Lemon Bread

• 6 (scant) Tbls Shortening
• 1 Cup Granulated Sugar
• 2 Lg Eggs, beaten
• Rind of 1 Lemon, grated
• 1 & 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• Pinch Salt
• 1/2 Cup Whole Milk
• Juice of One Lg Lemon ~ use two if they're small
• 1/3 Cup Granulated Sugar

Pre-heat oven to 350 degrees. Sift flour, baking powder and salt onto waxed or parchment paper. Sift again into a large mixing bowl.  In a separate bowl, cream together the Shortening and 1 cup of sugar. Slowly beat in the eggs, lemon zest and milk.  Add the wet ingredients to the dry and mix just until combined.  Pour into a standard size loaf pan and bake for 1 hour. (test at 50 minutes)

When loaf is removed from the oven, mix the lemon juice and 3/4 cup of sugar until the sugar is dissolved completely.  Pour this over the still hot bread a little bit at a time, allowing the mixture to fully soak into the bread.  Cool in the pan for about 15 minutes and then turn the loaf out onto a plate, making sure to run a knife around the edges of the pan first to loosen it.  Slice and Enjoy!

***I never double this recipe. I don't know if it has something to do with the lemon juice throwing it off or not, but I tried it once a long time ago and it did not turn out well. It's really no big deal to make a fresh batch for each loaf and besides, it is soooo worth it.  Trust me!

I'm linking up today with:

Seasonal Food Friday - Week Five

Hello friends!  Welcome to the fifth installment of Seasonal Food Friday! Got a bit of a late start today. I've been a bit under the weather the past few days, but I'm doing a little better today. This week I'm featuring Grilled Veggies! Grilling veggies is a great way to work with the bountiful offerings of this summer's Farmer's Markets. They can be fantastic side or even main dishes for those hot nights of summer when you don't want to be bogged down by a heavy meal.
One of my good blog friends mentioned last week that she wasn't much of a meat eater and asked if I had any recipes along those lines. Well, it got me thinking about the fact that I do tend to be a bit heavy on the carnivorous side when it comes to the recipes I post, and frankly, it's not like the hubbers and I eat meat dishes 7 days a week. So, after this brief video from Kraft Foods, I'll give you some basic ideas for a couple of delicious and satisfying meat free Summer meals.

I'm giving an extra special shout out this week to Holly, from A Life-Size Catholic Blog who was my inspiration for this weeks Seasonal Food Friday recipes! I hope Holly (and of course everyone else) enjoys them!

So.... On to the recipes!

Grilled Vegetable Flatbread Pizza

You can make your own flatbread dough or purchase your favorite flatbread from your local bakery or grocery store.  If you've never done it before, making your own Flatbread is not as difficult as you might think. Once these are made these or you've purchased your favorite store brand, it's a snap to put these pizzas together.

If you've ever made those old college stand-bys, "English Muffin Pizzas", then you've already got a bit of experience! LOL Plus, it's a great activity to share with the kiddies! To start out, I'll give you the "finished" pizza recipe and then I'll give you the recipe for the flatbread itself.  These pizzas can be baked in your oven, or cooked on your grill!

• 1 Naan Recipe or 2 Lg Store bought Flatbreads
• 3-4 Cups **Assorted Grilled Vegetables
• 12-16 oz of Crumbled Goat Cheese, Crumbled Feta or Shredded Mozzarella or Jack Cheese
• Extra Virgin Olive Oil
• Small bunches of Basil. Thyme, Oregano or a favorite herb, chopped or torn into small pieces

** Assorted Grilled Vegetables:  My favorites for grilling are Red and Green Bell Peppers, Zucchini, Yellow Summer Squash, Portabello Mushrooms, Red Onion, Eggplant, (the smaller Japanese style is fantastic!) and I even grill up my tomatoes.  I use the Roma or Plum Style Tomatoes because they are firm, have fewer seeds and less water content. Just slice them lengthwise and lay them on some paper towels to drain for about 30 minutes before brushing them with your marinade. They are soooo delicious!

Make/Grill your flatbreads ahead of time and set them aside, or purchase them at the store. After grilling your Vegetables, drizzle them with a little olive oil and set aside. You can grill up your veggies up to 2 days ahead. Just cover and refrigerate until you're ready to use them.

Using any or all of the ingredients above, layer your toppings on the pre-baked flatbreads (I recommend finishing with the cheese on top) and either pop them onto your grill and cook over a medium heat with the lid on OR, in a pre-heated 350 degree oven for about 10-12 minutes, or until the cheese is melted and bubbly and the Vegetables and Flatbread are heated through.
Let them rest for about 4 or 5 minutes before cutting them into squares and serving.  You can add so many different vegetables or fresh herbs that the possible combinations are endless! Be creative!  Let the kids pick their favorite toppings and add them to the Flatbreads themselves before cooking.
*** Flatbread recipe follows at the end of this post.

Next......

Grilled Vegetable Pasta (served either hot or chilled as a salad - You can't go wrong!)

• 1 Lb of your favorite Pasta (Radiatori, Gamelli, Fusilli, and Farfalle work great)
• 2 Cups Assorted Grilled Vegetables, chopped coarsely
• 1/4 Cup Red or White Wine Vinegar
• 1/2 Cup Extra Virgin Olive Oil
• 2 Tbls Chopped Fresh Herbs or 2-3 Tsp Dried Italian Seasoning
• 8 oz Cubed Cheese, such as Monterey Jack, Mozzarella, Fontina, or Crumbled Feta
• 1/2 Cup Black Olives, pitted & sliced OR any other Olives like Kalamata, Nicoise or Jumbo Green
• 2 Tbls Capers, rinsed and drained

Cook and drain your pasta. (see package instructions) Drizzle the hot pasta with a couple of teaspoons of Light Olive Oil or Vegetable Oil to keep it from sticking together as it cools. Put it in a large mixing bowl and set it aside. In a small bowl or jar with a tight lid, mix your Olive Oil, Vinegar and Herbs and add a few pinches of Kosher Salt and Fresh Ground Black Pepper to taste. (for a really fresh summery taste, you can replace 1/2 of the vinegar with fresh squeezed lemon juice)

Toss your Grilled Vegetables in with your Pasta, along with the Olives and Capers. (these are optional - if you or the kiddos don't care for either one or both, just leave them out) If you're making this several hours ahead of time to serve as a cold Pasta Salad, cover and refrigerate without your Dressing or your Cheese until about 15 minutes before serving. If you're serving it right away (either hot or at room temperature

Naan (Flatbread)
(courtesy of allrecipes.com)

•  1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/8 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
               
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
               
During the second rising, preheat grill to high heat.
               
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Enjoy!

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I'm linking up this week with:

hosted by Designs By Gollum (here)

AND, 

AND,

Seasonal Food Friday - Week Four Lamb

Welcome to the fourth installment of Seasonal Food Friday!

Technically, I'm covering two seasonal foods this week. Spring Peas and Lamb. If you've been hanging around here for a while and know me pretty well, you're already aware that I have a bit of a problem doing short posts. ;~) I guess it's partly because not only do I love to cook; I love to help people learn about food and about how to cook it. Plain and simple.  OK... Let's be honest here. It's mainly because I just don't know how to keep my big mouth shut for very long! Hard to believe I was a very shy quiet child, isn't it? Totally true. I really was. (Mmm Hmm.... I can see you all shaking your heads in disbelief and hear you murmuring Tsk, Tsk as you read that)

Oh well. Let's get on with the good stuff, shall we? This weeks recipes are: Grilled Boneless Leg of Lamb with Mediterranean Plum Sauce, and as a super "Spring-y" side dish to go along with it, Fresh Spring Peas with Shallot Butter. Hmmm... I don't even really like peas, and my mouth is watering a little. I guess it's just a Pavlovian response to the Shallot Butter!

First things first...

The Marinade and The Lamb

• 1 Cup Plain Yogurt
• 1/4 Cup Fresh Lemon Juice
• 5-6 Cloves Garlic, chopped coarsley
• 2 Tbls Fresh Oregano Leaves or 1Tbls Dried Oregano
• 1 Tbls Fresh or Dried Rosemary, chopped a bit
• 2 Tsp Kosher Salt
• 1 Tsp Fresh Ground Black Pepper
• 1 5-6 Lb Leg of Lamb, boned, butterflied and tied

Have your butcher remove the bone, butterfly and tie the Lamb. (if they don't already have it that way in the case) And for Heaven's sake, don't let him/her trim off all of the fat. You really need about 3/4 to 1 inch of fat to keep the meat flavorful and tender.

Mix the first 7 ingredients by hand in a bowl or you can throw them in a food processor or chopper whole. Place the lamb in a large zip-top bag and pour/spoon the marinade into the bag, smooshing (technical cooking term there) the meat around in order to coat it completely with the marinade. Refrigerate for at least 3 hours, or up to overnight. (Take it out of the fridge about 30 minutes before grilling to bring it to room temperature)

Remove the meat from the bag and wipe off as much of the marinade as possible with some paper towels.  Season it liberally with salt and pepper.  Prepare your grill so that you have a space to place the Lamb over indirect heat. (if you have questions about how to do this, click here.) Oil the grill grates to prevent sticking.  Cook the Lamb for 45 to 50 minutes for medium, turning occasionally.  For a perfect "medium" an instant read meat thermometer poked into the thickest part of the meat should read 130 - 135 degrees Fahrenheit.  Remove the Lamb to a platter and cover it with foil to allow it to rest for 10-15 minutes before carving. The internal temp will rise anywhere from 5 to 10 degrees while resting.

Mary's (Famous) Mediterranean Plum Sauce

• 3 14-15oz Cans of Whole Plums in Syrup
• 1 Tbls Soy Sauce
• 1 Tbls Worcestershire Sauce
• 4 Large Garlic Cloves, minced or pressed
• 1 Tsp (heaping) Dried Oregano
• 1 Tsp (heaping) Dried Basil
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

Open the cans of plums and drain the syrup into a medium saucepan. Over a mixing bowl, take 1 Plum at a time and squish (that's another one of those technical cooking terms) it gently, but firmly in your hand. This will release the pulp/meat of the Plum into the bowl, leaving the skin and pit behind in your hand. Discard these.  It's a bit messy, but you will not regret the effort.  This sauce is amazing on Lamb, but is also awesome on other grilled or roasted meats like Chicken and Pork. (and it's fat free!!)

Add the pulp from all 3 cans of Plums to the syrup in the saucepan and then add the rest of the ingredients, stirring well to combine them. Cook the mixture over medium to medium high heat for 25 to 30 minutes, or until reduced by about half and thickened. (if it gets so thick that it's becoming like a paste, add a little chicken broth or water to thin it out)  Just make sure to stir it frequently during cooking and reheating so that it doesn't stick to the bottom or burn. This incredible Plum Sauce can be made ahead of time and reheated just before serving.

And now (drum roll please!) the Peas!

Fresh Peas are probably the only peas that I'll eat. Growing up, Mama loved them and because she was a very impatient woman, they were always from a can. (shiver) They were usually whatever brand was on sale at the time, so the quality and taste differed from one time to the next. No matter how you sliced it, they were just not my cup of tea.  I was that kid who dropped them on the floor for the dog, spit them out clandestinely into my napkin or shoved them under the bits of potatoes or meat that I deliberately left on my plate to cover them up.

Trust me.... "Pea night" was the only time that I willingly and without provocation, scraped the plates into the garbage after dinner, so that my secret wouldn't be discovered. But, once again, I digress. This part is as simple as it gets and it can be done ahead of time. The peas can be covered and refrigerated until ready to saute. (OK... I know you're going to ask, Sooooo yes, if you really must, you can substitute frozen peas in this recipe BUT, never canned!!)

Spring Peas With Shallot Butter

• 4 Cups Fresh Peas, shelled (or frozen)
• 4 Tbls Unsalted Butter
• 1 Large or 2 Medium Shallots, minced
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

First, bring 5 or 6 quarts of liberally salted water to a boil in a saucepan. Add the raw peas and cook for no more than 3 minutes.  While the water is coming to the boil, prepare an ice bath in a large bowl. (Ice cubes, water and salt) When the peas are done, drain and immediately put them in the ice water to stop the cooking process and help retain their bright green color. Remove them from the ice bath and begin the next step. If you're not going to use them right away, cover them and refrigerate until ready to saute.

In a medium skillet, melt the 4 Tbls of unsalted butter until it's just starting to get foamy. Add the Shallots and cook for 2 or 3 minutes, until just beginning to soften. Add in the blanched Peas and saute for another 2 to 3 minutes.  Pour into a serving dish and enjoy with your Lamb!

 

I usually serve Couscous with this meal.  The Couscous is just as quick to prepare as the Peas and can be served hot or at room temperature. I use boiling Chicken Stock to reconstitute mine and often add fresh chopped Herbs and sometimes roasted veggies like Asparagus, Onions, Bell Pepper, Zucchini or Summer Squash. Just toss it all with a bit of Extra Virgin Olive Oil, Salt and Pepper and a splash of a good aged Balsamic Vinegar or fresh Lemon Juice. The leftovers make an excellent cold salad for lunch the next day!

Today I'm linking up with:

hosted by Java @ Never Growing Old

AND



                hosted by
Mama To 3 Blessings and
Home Grown Families


AND


       hosted by
The Adventures of J-Man and
MillerBug and My Saving Game


AND

hosted by Designs By Gollum (click here to go to this blog)

I'm linking up with Java today!



Photo courtesy of Google Images

Howdy folks! It's a busy Friday for me, but I wanted to link up with Java's Friday Follow this week. It's been a while and I plan to do some long overdue visiting with my current blog buddies and hopefully meet some new friends too this weekend!  If you haven't participated in her 40 and Over Blog Hop and you fit the criteria (40 plus and just downright fabulous! - both boys and girls!) you should "hop" on board and give it a try! It's lots of fun and better still, it's how I've met some of the nicest bloggers around! Hope to see you around the blogosphere!






It's easy.... Just click on the link above and Java has all the steps right there for you to "follow"!  Have fun!

I Really Need Some Spring!

This is what my back yard looked like yesterday morning:

It still looks pretty much the same, except the snow is now rain. (sigh)

Soooo, I thought I'd dig up some pictures that I took last summer and post them today. Hopefully they'll remind me that Spring and Summer are not really that far away.  It's going to take some serious convincing for me to believe it, (as I sit here listening to the plow scraping along my neighbor's driveway) but maybe if I just sit and stare at this post long enough, the water lapping at the shore, the graceful beauty of the flowers and the sunny blue skies and green grass will be imprinted in my subconscious and I'll think it's true.  If you're living in an area that looks anything like that first picture and feeling the late winter blues too, feel free to try it along with me!

Well, on with the experiment.....

For some added inspiration, I'm linking up with Java's 40 & Over Friday Blog Hop. I look forward to meeting some new friends!