Peas in Mushroom Sauce

When you need a quick side dish try this one. It can be prepared in about twenty minutes from start to finish.

1 bag of frozen peas
1 can cream of mushroom soup
1 can of sliced mushrooms
1/3 cup of chicken broth
1/2 onion
1/2 teaspoon Cajun Season
1/8 teaspoon celery salt
Black pepper to season
Olive oil to saute onion

The key I have found to make this in a rush is first prepare the peas for the microwave and get it started. While peas are in microwave begin to work on sauce.

Place frozen peas in microwave dish with about 1/2 cup of water cook on defrost for about 5 minutes. Begin working on sauce.

For sauce: Chop onion and saute in olive oil and Cajun season until onion is clear. I use a very small amount of olive oil, drain any remaining oil from onions. Place cream of mushroom soup, sliced mushrooms, chicken broth, and sauteed onions on low heat allow ingredients to combine into sauce. Do not boil. Add celery salt to sauce.

Check to see how peas are progressing, if they are defrosted. Continue to cook in microwave on high for three to five minutes until warm. You want to be able to eat them. Drain water.

Pour sauce over peas, stir gently until peas are coated. Add black pepper to taste. I like to use restaurant style which is makes a nice presentation.

Note: You can use fresh mushrooms and saute them with the onion. It take a little longer to cook than with the canned mushrooms.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Sweet and Spicy Crescent Appetizers

Sweet and Spicy Crescents Appetizers

1 8 oz package refrigerated crescent rolls
1 8 oz Cream cheese - soften
1 cup pepper jelly

Preheat oven to 375 degrees. Place foil on cookie sheet. Unroll crescent rolls. Do not separate all triangle shape pieces of dough. Leave two sections of dough together. Spread soften cream cheese onto top of dough, leave about 1/4" around outer edge. Place jelly onto of cream cheese. Bake in oven until dough on edge is brown about 15 to 20 minutes. Allow to cool and cut into triangle pieces with a pizza cutter. The jelly will be very hot when removed so be careful when serving.

Note: I do not know the origin of this recipe. A friend shared this recipe with me after having it at a holiday party. I have prepared it several times and it is always a hit whenever served. You can change the type of jelly used. Fig preserves is a nice selection as well as simple strawberry jam. By using the different fruit jelly and preserves you can also serve at a bunch or as a dessert.

Quiche Recipe

I do not claim to be a great cook, wizard in the kitchen or diva hostess. I do enjoy preparing a meal, desserts and entertaining. My mother loves to cook especially desserts. She more importantly shared with me and taught me that cooking is really about sharing with your family and friends. My mother always prepared three meals a day and did it with a smile and with joy. She also enjoyed cooking for those in need and entertaining at home. As a wife I know it seems very old fashion but I too get a since of satisfaction and joy in having a nice home cooked or at least semi home perpared meal to share with my husband at the end of a busy work day. I am also thankful that my husband has allowed me to develop my own style of cooking. Since I love dishes (plates, bowls, platters etc) it only seemed fitting that at some point in time I would learn who to create "dishes" to serve. I enjoy reading cook books and then making the recipes my own. I hope you enjoy my posting and perhaps they can give inspiration to create your own "dishes".
Eggs and Cheese happen to be two of my favorite ingredients. So here is a quiche recipe I use that is easy and fun.
Quiche
1 refrigerated pie crust
5 eggs
3/4 cup of milk
1 small onion sliced and chopped
1/2 cup of mushrooms slices
1/2 bag 10 oz. frozen spinach, thawed and squeezed dry
1 cup mozzarella cheese shredded
Cajun seasoning (Konriko is what I use)to taste about 1/2 to 1 teaspoon
olive oil

Heat oven to 375 degrees.
Fit pie crust to pie plate, 9". I like a deep dish pie plate.
Saute onion and mushrooms with Cajun seasoning until onions turn clear. Saute on low or medium heat. Drain oil from vegetables.
In a medium size mixing bowl combine with a wire whisk - eggs, and milk. Add sauteed vegetables, spinach and cheese. Blend all ingredients together. Transfer to pie plate.
Place in oven. Bake for 10 minutes at 375 degrees. Reduce heat to 325 degrees and continue to bake for about 25 additional minutes. Cover with foil, if quiche begins to brown to quickly. Let stand about five to seven minutes for slicing and serving.

Note: I use mozzarella cheese because I usually keep this type of cheese on hand. I find it really easy to purchase cheese in a large quantity and freeze it. I know to a purest in the kitchen this must be terrible, but to a working person it makes it easy to have basic ingredients on hand. This way I can not only save on the per unit cost but save time by not having to stop by the grocery store for ingredients each day. I would rather have time to share with family, friends and my pets. You can use the more traditional Swiss cheese for quiche if you perfer.

Enjoy and do not be afraid to try something different to make this your dish!Marilynn