1/2 C cherry (or regular) tomatoes, chopped, for topping
Greek yogurt (or sour cream), for topping (opt.)
Instructions
Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
Serve topped with tomatoes and yogurt or sour cream.
I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.
I love peas.
I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.
But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)
And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?
Why am I coming up with all these meal ideas, I’m not even hungry!
Or I wasn’t…
After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.
1 heaping C (about 40 pods) English peas (shelled)
2 carrots, in long thin ribbons (use a vegetable peeler)
1 bulb green garlic and the green part (just the edible part), minced
3/4 t to 1 t salt
pinch cayenne
pepper, to taste
1/2 to 1 t fresh thyme
1/4 C water
1-2 T lemon juice
3/4 C ham, cooked and thinly sliced
2-3 C chard, roughly chopped
10 oz. ricotta cheese
parmesan cheese (for topping), grated
basil, chopped (for topping)
Instructions
Cook pasta in salted water.
While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
Toss cooked pasta with ricotta and a pinch of salt.
Serve pasta topped with veggies and some parmesan and basil.
Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.
Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.
I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.
a few slices of thinly sliced ham (rosemary ham if you can find it)
Gruyère cheese, as much as you need, sliced
fuji (or your favorite) apple, thinly sliced
Instructions
Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
