Please Pass the … Peas?

prosecco peas

It’s so close to Thanksgiving and we have so much to be thankful for here at The Blind Pig Blog.  First and foremost we are incredibly thankful for all of the blessings we have received this past year. Of course, Blind Piglets #1, 2 and 3 top off the list!  We were reflecting on some of our blessings the other night.  It is such a shame that we live in such a fast paced world, that we are often focused on the next big thing instead of taking time to reflect and have gratitude.  Another thing that we are very grateful for, as corny as it may sound, is all of our wonderful subscribers.  We are so happy that you take time out of your lives each week to read our silly little blog and try out some of our flights of fancy.  With that said, we are always welcome to more and more subscribers!  Please use one of the subscriber buttons on our website and encourage friends and family to join us each week.  We have many more fun recipes and concoctions to share with you through the holidays.

When you saw the title of today’s blog post, you may have thought, “Peas? Yuck!” (That’s what Craig thought.  More on that in a bit.)  We want you to hear us out.  We discovered this recipe on the The Food Network website.  It is a recipe originally created by Giada De Laurentiis, which is why it caught Rhonda’s eye (and of course the fact that it has bubbly prosecco as an ingredient).

Craig unfortunately was not raised with good peas.  What we mean by that is that his mother made only canned, soggy peas for dinner.  He hated peas so much that they were often the last thing on his plate.  His mother would not let him leave the dinner table until his peas were eaten.  Luckily, his mother had a huge fern next to the kitchen table.  Craig, being the opportunist that he is, would scrape his peas into the potted plant when no one was looking. That is some serious pea issues to bring into adulthood.  Fast forward a few decades and Rhonda is trying to convinced Craig that Prosecco Peas are not his mother’s peas.

Why now?  Why peas?  When we discovered this recipe, we decided that it would make an easy, tasty and fresh side dish for Thanksgiving.  Keep on reading to the end for more tasty Thanksgiving suggestions.

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To make Procecco Peas, you will need a few simple ingredients.  This is where our recipe diverges from Giada’s.  We are sure her peas are quite delicious, but if the ingredients are not easy to find at our local Kroger, it is not going to make it on our table very often at mealtime.  Are we right?  You will need 4 ounces of bacon, sweet onion, a bag of frozen peas, fresh mint leaves, freshly grated parmesan, salt and prosecco.  Stay with us. We are aware that the ingredients sound like an unusual combo, but the final product is delish!

First you cook the bacon in a large skillet.  Drain off most of the fat.  Next add the onions to the pan and cook until soft.  Stir in the peas and cook until heated through.  Raise the heat to high and add the mint, salt and parmesan.  Toss to combine.  Add the prosecco and remove the pan from heat.  Stir until everything is evenly combined.  That’s it!

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The bacon, prosecco and touch of cheese give these peas a delicious flavor.  The bacon provides a nice complement to a turkey or ham dinner.  If you make this for your Thanksgiving meal, you will be hearing lots of, “Please pass the peas.”

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If you are viewing this post in your email and would like a printable recipe.  Please visit us at http://www.theblindpig.blog.

As promised, we have some other great recipes that you might like to use during the Thanksgiving holiday.

Beverage Ideas:

3 Hot Chocolates with a Twist    

Gold Medal Coffee

Golden Pumpkin Spiced Martini

Midnight Spice

Breakfast Ideas:

Angry Orchard Bread

Easy Pumpkin Beer Bread

Zaya Banana Bread

Kerrygold Cinnamon Rolls

Kerrygold French Toast

Sides:

Prosecco Peas

Autumn Salad

Snacks:

Salted Whiskey Caramel Corn

Desserts:

Templeton Pecan Pie

Wishing you a wonderful, safe Thanksgiving holiday!

    

 

 

One thought on “Please Pass the … Peas?

  1. Pingback: Holiday Treats Worth Their Weight in Gold | The Blind Pig

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