Peas and Bacon

So Simple...

1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)

Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Sausage and Peppers

Another Classic Dish...

5-6 Links of Sausage (hot, sweet or mixed)
3 Large Red Bell Peppers (sliced)
1 Large Onion (sliced)
Salt/Pepper
Olive Oil
Parsley
Pepper Jack cheese (cubed)

Preheat oven to 350 degrees
Add peppers and onions to baking dish
Season with salt/pepper
Coat with olive oil
Season with parsley
Prick sausage with a fork on each side
In a large pan add sausage links and enough water to cover sausage
Bring to a boil then lower heat to medium and cook for 30 minutes
or until juices run clear and sausage is no longer pink inside
Put peppers and onions in oven and bake for 30 minutes
Remove peppers and onions from oven - set aside
Allow sausage to cool then cut each link on a bias and add to peppers and onions
Add cubed cheese and place in oven till cheese is melted
Serve Warm

This dish can be ahead of time and reheated in the oven - 350 degrees for 20 minutes

Wine Poached Pears

So Elegant...This dish can be served along side a savory dinner or as a dessert

These perfect pears can also be prepared ahead of time...

10 Bosc Pears
Zest of 1 Orange
Zest of 1 Lemon
2 Whole Cloves
1 Cinnamon Stick
1 Tablespoon Brown Sugar
1 Bottle Cabiernt Savignion

Peel the pears leaving the stem attached
Slice the bottom of each pear so they stand upright easily in the pot
In a large pot add the orange zest and lemon zest and 2 tablespoons of wine
Stir and distribute evenly around the bottom of a pot
Place pears close to each other in pot
Add cloves, cinnamon stick, brown sugar and wine
Bring to a boil then simmer on low for 1 hour
Allow pears to cool and remove gently from pot with a slotted spoon - taking care not remove pears by their stems
Place pears on a dish and drizzle with remaining wine

***If preparing this dish ahead of time allow pears to cool
      Pour all remaining wine evenly over pears
      Place in refrigerator for 2 days
      Turn pears once per day to ensure even coloring

Avocado Dressing

Refreshing and Delicious...

2 Ripe Avocados
1 Small Onion (quartered)
2 Garlic Cloves (peeled)
Salt/Pepper
3 Tablespoons Franks Red Hot (or to taste)
Sour Cream (1 small 8 oz. container)
1/2 Cup Vegetable Oil

Slice the avocado in half and remove the pit
Scoop the avocado inside out into a blender
Add onion and garlic
Season with salt and pepper
Add Franks Red Hot, sour cream and vegetable oil
Blend till smooth

***Serve as a salad dressing or a a dip

Oven Cooked Roast

Very Delicious...

3 lb. Roast
5 Cloves Garlic (peeled)
1 Medium Onion (sliced)
3 Cups Baby Carrots (halved)
4 Stalks of Celery (sliced)
1 Red Bell Pepper (sliced)
12 Small Red Bliss Potatoes (quartered)
Garlic Powder
Pepper
1 Beef Bullion Cube (dissolved in 1 1/2 cups of hot water)
4 Tablespoons of Butter

Preheat oven to 375 degrees
Make 5 small slits in the various places of the roast and place a clove
of garlic in each slit
Season roast with pepper and set aside
In an oven proof baking dish add potatoes and vegetables
Season with garlic powder and pepper
Toss to coat
Pour beef broth over potatoes and vegetables and toss again
Place roast in the center of dish fat side up
Arrange potatoes and vegetables around roast
***Cook in oven till desired doneness
Remove roast from dish and allow to rest for 5-8 minutes
Add butter to vegetables put back in oven cook for additional 10 minutes

***20 minutes per pound
Rare = Internal Temperature 130 degrees
Medium = Internal Temperature 140 degrees
Well Done = Internal Temperature 160 degrees