SWEET PEA SALAD

Sweet Pea Salad

Ingredients

• 1/2 cup mayo
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon honey
• Salt & pepper to taste
• 1 lb frozen baby peas partially thawed
• 4 slices crispy cooked bacon chopped
• 2 stalks celery chopped
• 1/2 cup salted cashews
• 1/3 cup red onion sliced very thin
• 4 ounces finely cubed cheddar (cut very petite)

Instructions

1. In small bowl combine mayo, mustard, vinegar, parsley, onion powder, garlic powder, honey and salt & pepper to taste.
2. In large bowl combine peas, bacon, celery, cashews, red onion and cheddar. Gently fold in mayo mixture, Cover and refrigerate for 2 hours up to overnight.

Notes

Don't forget to partially thaw the peas either in the refrigerator overnight or on the counter for 2-3 hours.

CHICKEN PICCATA

Here is my sister's recipe for chicken piccata. I admire how she can just taste something, figure out what is in it, and go home and make it. Not me. I call that a real talent.

CHICKEN PICCATA
3 tblsp. Dijon-style mustard
2 eggs
1 cup seasoned dry bread crumbs
5 chicken cutlets (about 1 1/2 lbs.)
2 tblsp. olive oil
1/4 cup chicken broth
2 tblsp. lemon juice
1/4 tsp. salt
6 very thin lemon slices
 1 tblsp. chopped parsley

1.  Whisk together the mustard and eggs in a pie plate or shallow dish until blended.  Place bread crumbs on waxed paper.  Dip chicken into the mustard mixture and then into the bread crumbs, coating both sides evenly.

2.  Heat the oil in a large skillet over medium heat.  Add the chicken; cook until browned on both sides and no longer pink in center, about 3 minutes per side.  Transfer the chicken to serving platter.

3.  To make the lemon sauce, pour off the excess oil from the skillet.  Add the chicken broth, lemon juice, and salt to the skillet.  Bring to boiling, scraping up any browned bits from the bottom of the skillet.  Stir in the lemon slices and the chopped parsley.  Remove the skillet from the heat.

4.  Spoon the lemon sauce over the chicken.  Serve immediately.

HUMMINGBIRD CAKE

After having that great cake in Tennessee, I knew I would have to look up a recipe for it.  This one is from cooks.com.

HUMMINGBIRD CAKE
2 cups flour 2 cups sugar 2 bananas, mashed ¼ cup chopped nuts ¾ cup vegetable oil 8 oz. crushed pineapple, drained 3 eggs, beaten 1 tsp vanilla ½ tsp cinnamon 1 tsp baking soda 1 tsp salt Mix together all ingredients using a whisk or hand beater. Transfer batter into a greased ring or bundt pan.Bake for 50 minutes at 350°F. Sprinkle with confectioners sugar drizzle with icing or serve plain.