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Wednesday, April 29, 2015

Minted Peas

Minted Peas to me sound like such a fancy dish served at elegant Southern gatherings where ladies sit around wearing fancy hats and gloves while pressing their cloth napkins smooth on their laps!  I don't know why I have this vision when I think of this dish, but I'm glad to know it's such a simple dish that I can make during the week and my kids love it!

I made this dish for the first time last Summer when my mint plant had gone out of control and I needed to find some recipes for using it up.  It really does kind of grow like a weed, which I wasn't aware of when I bought the plant, but it completely took over my entire herb garden!  Lesson learned!  But hey, extra mint isn't really a problem.  Especially when you like mojitos as much as I do...ok, maybe that's the real problem! 

It's so nice to be able to get outside to take my pictures now!  The weather is finally starting to warm-up and I try to spend a good majority of my afternoons with my hands in the dirt.

The mint adds a fresh, clean flavor to the peas while the splash of cream makes the dish feel fancy...almost makes me want to powder my nose and daintily dab the corners of my mouth.

Minted Peas

1 small (8 oz.) bag of peas
2 Tbsp. butter
1/4 cup heavy cream (or half-and-half)
mint, small bunch, chopped
salt and pepper, to taste

In a medium sauté pan, melt the butter over medium heat. 
Add peas and cook until heated through. 
Slowly add and stir in cream. 
Bring to a simmer and let simmer for 1-2 minutes until heated through. 
Remove from heat and stir in mint. 
Add salt and pepper, to taste. 
Serve warm.

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