Making Tuesday Tasty-Peas With Shallots and Pancetta

Easter and Passover are coming. It's always nice to have an added flair to a traditional side dish or veggie dish. Here is a pea recipe with a twist. Enjoy

Ingredients

• 2 tablespoons olive oil
• 1/2 pound pancetta, cut into small dice
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes
• 1 pound frozen peas, thawed

Directions

Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

*recipe is courtesy of foodnetwork.com*

Making Tuesday Tasty-Roasted Potato Wedges With Lime Cilantro Mayo

I love how creative people are about the grill. I currently have grill envy as I'm without a grill at my place and have actually gone over to my Sister's to grill my food ha ha. Here is a gourmet take on a side of fries and oh so yummy! I read somewhere recently that you can shave as much as 500 calories off your regular meals just by grilling and many people do it to lose weight. Basically the same idea as a popular indoor grill that's sold. ;) Lots of great Summer treats out there folks, have fun.

For potatoes:
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds baking potatoes (about 4 medium), each cut into 8 wedges

For cilantro-lime mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime 1 tablespoon fresh lime juice
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preparation

Roast potatoes:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Meanwhile, make mayonnaise:
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.

*recipe courtesy of epicurious.com*

Gonna Make Tuesday Tasty!

My husband had a real gratin a month or so ago when we went to a restaurant downtown. I've had it before in different ways and I love potatoes of almost every variety so, I of course love them. Hubby fell in love and he's really picky. I found this recipe courtesy of Tyler Florence and it looks delicious. I will probably adjust mine to remove the nutmeg since I'm not a fan. I know it's only supposed to be an essence and to accentuate the cream but, meh.

Easter is coming up, may be a nice side dish to add to your table!

Ingredients
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes