FROZEN PEA SALAD

This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.

Frozen Pea Salad is made with frozen peas, celery, cheese, bacon, red bell pepper and onions then tossed in a sweet and tangy sauce.

 

 

It is made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce. Served cold, it sets right along with the OLD FASHIONED POTATO SALAD,
DEVILED EGGS, and PROTEIN PACKED PASTA SALAD.

HOW TO MAKE FROZEN PEA SALAD:

INGREDIENTS:

*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point.
*Bacon- Cook crispy and crumble. Everything is better with bacon.
*Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces.
*Celery- Chop into small pieces. This gives the salad some extra crunch.
*Red Bell Pepper- Adds flavor and color.
*Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe.
*DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.

INSTRUCTIONS:

Assemble ingredients. 

Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.

While the peas are thawing, cook the bacon until crispy. Crumble bacon.

Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.

Frozen Pea Salad is made with frozen peas, celery, cheese, bacon, red bell pepper and onions then tossed in a sweet and tangy sauce.

Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl.  (Sorry, my picture of the bacon is missing)

In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.

Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.

Frozen Pea Salad is made with frozen peas, celery, cheese, bacon, red bell pepper and onions then tossed in a sweet and tangy sauce.Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.

Gently stir the salad again right before serving.

WHY EVERYONE LOVES FROZEN PEA SALAD:

This is a quick and easy recipe that uses common ingredients.

It can be made up to 2 days ahead of time.

This salad is a unique dish to bring to a cookout.

FREQUENTLY ASKED QUESTIONS:

Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.

What kind of cheese should be used?
Sharp cheddar is the best.

This post was shared on Sweet Little Bluebird Weekend Potluck.

FROZEN PEA SALAD

An old-fashioned southern recipe made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce.
Course Salad, Side Dishes
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 258kcal
Author pamelashank2015

Ingredients

  • 1 12oz package frozen peas
  • 4 slices bacon, cooked crisp and crumbled
  • 1/2 cup sharp cheddar cheese, cut into small cubes
  • 1/4 cup celery, chopped small
  • 1/4 cup red bell pepper, chopped small
  • 1 Tablespoon onion, diced (may use red or sweet white onion)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse black pepper

Instructions

  • Assemble the ingredients. Open a (12oz) bag of frozen peas and place in a colander to drain. Allow to thaw until almost completely thawed.
  • While the peas are thawing, cook the 4 slices of bacon until crisp, then crumble.
  • Cut the cheese into small cubes, just a little larger than the peas.
  • Prep the other ingredients. Chop the celery and red bell pepper into small pieces. Dice the onion.
  • Save 1 Tablespoon of the bacon back for later use. Place the peas, remaining bacon, cheese, celery, red bell pepper and onion in a large mixing bowl.
  • In a measuring cup, or small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper. Whisk together until mixture is smooth and well combined.
  • Pour the mayonnaise mixture over the pea and vegetable ingredients. Gently toss to coat all of the ingredients. Taste to add more salt and pepper if desired.
  • Transfer to a serving dish. Sprinkle reserved bacon on the top. Cover tightly and refrigerate at least 2 hours before serving.

Notes

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
**Gently toss the ingredients again right before serving to allow the dressing to distribute evenly.
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
Any leftovers should be stored in the refrigerator in an airtight container for up to 2 days.

Frozen Pea Salad is made with frozen peas, celery, cheese, bacon, red bell pepper and onions then tossed in a sweet and tangy sauce

RASPBERRY LEMON CREAM CHEESE CAKE BARS

These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.

These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.Raspberry Lemon Cream Cheese Cake Bars…a lemon cream cheese filling, with a swirl of homemade raspberry sauce, and baked between layers of a yellow cake mix, gives you this easy dessert.  Top the pieces with a fresh raspberry to make it beautiful. Continue reading RASPBERRY LEMON CREAM CHEESE CAKE BARS

WEST VIRGINIA REUNION BEANS

West Virginia Reunion Beans is the perfect side dish for your next BBQ or cookout.
This recipe for West Virginia Reunion Beans is the perfect side dish for your next BBQ or cookout. 

West Virginia Reunion Beans are made with spicy sausage, a mixture of beans, and veggies and are slow simmered for hours in a crockpot to create this delicious side dish.

Add a piece of cornbread and it can actually be served as main dish. Continue reading WEST VIRGINIA REUNION BEANS

BREAKFAST IDEAS FOR ST PATRICK’S DAY

These St Patrick’s Day breakfast ideas are like diving into a little pot of gold at the end of the rainbow.

The children and grandchildren will be celebrating this fun holiday with a lot of sweet treats today, so I have some ideas to start their St Patrick’s Day breakfast on a healthier note.

I love to serve foods in individual  dishes.  They look more appealing and it is a good way to practice portion control.   I  use my ramekins or mini cast iron skillets for individual servings.St Patrick's Day breakfast ideas.

These Loaded  Crustless Mini Breakfast Souffles look like  a pot of gold.  I have posted this recipe previously.  HERE  Continue reading BREAKFAST IDEAS FOR ST PATRICK’S DAY

BBQ CHICKEN GARLIC BREAD PIZZA

BBQ Chicken Garlic Bread Pizza ...frozen loaves of garlic bread, topped with  BBQ chicken, cheese, red onions, and banana peppers,  baked and ready to serve in minutes.  BBQ Chicken Garlic Bread Pizza ...frozen loaves of garlic bread, topped with  BBQ chicken, cheese, red onions, and banana peppers,  baked and ready to serve in minutes. 

 

BBQ Chicken Garlic Bread Pizza …frozen loaves of garlic bread, topped with  BBQ chicken, cheese, red onions, and banana peppers,  baked, and ready to serve in minutes.

I am happy to share this quick and easy treat today. A perfect lunch, appetizer, or dinner. Kids (of all ages) love it. Continue reading BBQ CHICKEN GARLIC BREAD PIZZA

SOUTHWEST BREAKFAST TART

This Southwest Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion.

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.  

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.

I love to make tarts, quiche, and frittatas.  The varieties are endless, and they are so convenient.  They can be made ahead of time, then just warmed up when you need them.

I have made breakfast tarts that we have taken on trips in our RV, and my husband takes them to his hunting cabin. Last year I made 8 of them for a bridal shower, using different ingredients.

Some other tarts, savory and sweet,  I have made are
GARDEN FRESH BRUNCH TART,
DESSERT TARTS AND TARTLETS,
BERRY LEMON MASCARPONE COOKIE TART. 

HOW TO MAKE SOUTHWEST BREAKFAST TART:

(Full ingredient list and instructions in printable recipe card in this post)

INGREDIENTS:

* Sausage – I use spicy ground sausage, but regular will be fine.
*Green Chilies- Cans are found in the mexican section of grocery stores. They are milder than jalapenos and offer a more subtle flavor.
*Refrigerated Pie Crust- Tarts are so quick and easy to make using a ready made pie crust. They are also the perfect thickness.
*Shredded Cheese- I use sharp cheddar, but you may also use a monterey jack.
* Peppers – Use red and green bell peppers, also jalapeno. The jalapeno will add extra heat. Make sure to chop all of the peppers in small pieces.  WEAR GLOVES when working with jalapenos.
*Red Onions- They add a vibrant color and crispness to the tart.
*Eggs- They provide the custard filling for the tart.
*Half-and-Half- I always use this in my breakfast tarts and quiches. Half-and-half is simply a mixture of half whole milk and half cream. It’s what you use when you need something richer than milk.
*Salt and Pepper- Season to taste for your preference.

TOPPINGS:

*Salsa
*Sour Cream
*Green Onions
*Roma Tomatoes
*Extra Cheese

INSTRUCTIONS:

Assemble the ingredients. Clean and chop the vegetables.
Set the pie crust out of refrigerator for about 15-20 minutes.

Brown the sausage, drain grease.  Stir in the can of green chiles.

Preheat oven to 350 degrees F.

Press the pie crust onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom.  Prick crust on bottom and on sides in about 8-10 places, with a fork.

Sprinkle 1/2 cup cheese in the bottom of crust.

Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions.  Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.

In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.  

Bake for 25-30 minutes, or until eggs are set when pan is lightly shaken.  Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.  

Transfer to a serving platter. Arrange toppings with the tart.

WHY YOU WILL LOVE THIS SOUTHWEST BREAKFAST TART:

*It is so quick and easy to make.
*You can use any variety of veggies or cheese in it that you prefer.
*This tart can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
*Tarts are easy to transport when taking it to a covered dish event.

FREQUENTLY ASKED QUESTIONS:

  1. Can this be made ahead of time?
    YES! I have made them up to 3 days ahead of time. They held up great on an RV trip and at my husband’s deer camp.  Wrap well in saran wrap and refrigerate.
  2. What can I serve with this tart?
    If served at breakfast or brunch, I serve fresh fruit on the side. For a lunch or dinner, a salad is perfect.
  3. Where can I buy the tart pan with removable bottom?
    They can be purchased at any kitchen store. I purchased mine on AMAZON.  TART PAN. They cost around $10.

This post was shared on Sweet Little Bluebird Weekend Potluck.

SOUTHWEST BREAKFAST TART

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.
Course Breakfast/Brunch
Cuisine American
Keyword Breakfast Tart, Southwest Breakfast Tart
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 550kcal
Author pamelashank2015

Ingredients

  • 1/2 pound ground sausage (spicy or regular)
  • 1 4oz can diced green chiles
  • 1 9-inch refrigerated pie crust
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 2 teaspoons jalapeno, diced
  • 1 Tablespoon red onion, diced
  • 6 large eggs
  • 1/3 cup half-and-half
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 cup sour cream (optional topping)
  • 1 cup salsa (optional topping)
  • 1 roma tomato, seeded and chopped (optional topping)
  • 3 green onions, chopped (optional topping)
  • 1/4 cup shredded cheddar cheese (optional topping)

Instructions

  • Assemble the ingredients. Clean and chop the vegetables. (1/4 cup red bell pepper, 1/4 cup green bell pepper, 2 teaspoons jalapeno, 1 Tablespoon red onion). Set the pie crust out of refrigerator for about 15-20 minutes.
  • Brown 1/2 lb sausage, drain grease. Stir in the 4 oz can of diced chiles. Set pan aside to cool slightly.
  • Preheat oven to 350 degrees F.
  • Unroll the pie crust and press onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom.  Prick crust on bottom and on sides in about 8-10 places, with a fork.
  • Sprinkle 1/2 cup of cheese in the bottom of crust.
  • Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions.  Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.
  • In a medium size mixing bowl, using an electric mixer, combine the 6 eggs, 1/3 cup half-and-half, and salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
  • Bake for 28-30 minutes, until eggs are set. Lightly shake the pan to check this.
  • Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.
  • Transfer to a serving platter. Arrange toppings with the tart.

Notes

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Use a 9-inch tart pan with removable bottom. These can be purchased at any kitchen store or online. I buy mine on Amazon.  
WEAR GLOVES when working with jalapenos.
This tart is so quick and easy to make.
You can use any variety of veggies or cheese in it that you prefer.
It can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
Tarts are easy to transport when taking it to a covered dish event.
 
 

Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.  

 

VEGETABLE PIZZA DIP WITH BACON

Vegetable Pizza Dip with bacon is a creamy dip made with cream cheese, sour cream, mayo, a Ranch dressing packet, a mixture of veggies, cheese and bacon.  It is served cold with a variety  of breads, crackers, chips, and celery sticksVegetable Pizza Dip is a great appetizer idea that I have been seeing all over the internet.  I decided to try it during the Super Bowl, and it was a big hit at our house.

A creamy dip made with cream cheese, sour cream, mayo, a Ranch dressing packet, a mixture of veggies, cheese and bacon.  It is served cold with a variety  of breads, crackers, chips, and celery sticks. Continue reading VEGETABLE PIZZA DIP WITH BACON

HOT CHICKEN JALAPENO DIP

Rotisserie chicken, bacon, 2 kinds of cheese, fresh jalapenos, then baked, makes this Hot Chicken Jalapeno Dip the hit of any party.Rotisserie chicken, bacon, 2 kinds of cheese, fresh jalapenos, then baked, makes this Hot Chicken Jalapeno Dip the hit of any party.

Rotisserie chicken, bacon, 2 kinds of cheese, fresh jalapenos, then baked, makes this Hot Chicken Jalapeno Dip the hit of any party

My husband loves jalapeno poppers and I love hot chicken dip, so this appetizer was the perfect compromise. We enjoyed it while watching football last weekend, but I can see it being served at more times than this. Continue reading HOT CHICKEN JALAPENO DIP

VALENTINE’S DAY TREATS FOR THE GRANDKIDS

I love Valentine’s Day and all of the sweet, mushy things that go with it.  The Valentine’s Day treats are one of the best things.

Valentine's Day's treats for the grandkids., including cookies and sweet treat bags.

No matter how old my grandchildren get, I will always love to make Valentine’s Day treats for them.  Sharing my decorated sugar cookies and sweet treat bags today.

Continue reading VALENTINE’S DAY TREATS FOR THE GRANDKIDS

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