SHE2016
I LOVE the part of the Life As She Does It quadrant that allows me to cook for people. It truly is a joy for me. This catering job was for my home church and was a lot of fun to set up for, too. The May menus to choose from included Kentucky Derby (of course!) and that is what they chose! The menu was made up of Kentucky Bourbon Chicken, Muddy Mash, Southern Greens, a Mint Julep Pea Salad, Honey Biscuits, and Pecan Pie for dessert. WOW! Well, believe it or not, everyone went WILD for the pea salad (said no one ever!!). They really loved it and asked me about it for days afterwards. And even if you don't typically care for peas, trust me when I say you should VERY MUCH still try this at home! It's also perfect for the Spring-time warmer weather!
MINT JULEP PEA SALAD
1 bag frozen peas, thawed and drained
1 small pkg Spring mix greens, chopped fine
3 hard boiled eggs, diced
1 cup sharp white cheddar, shredded
4 slices of bacon, cooked and chopped roughly
1/2 cup mint, diced fine
1 cup sour cream
2 tbs milk
1 tbs sea salt
1 tbs pepper
The ease of these peas is CRAZY!! Watch this: Mix all ingredients. Serve. BOOM
NOTES: I use organic ingredients, but I think as far as flavor for this recipe it is not absolutely necessary. I do notice the texture of organic sour cream is different from that of the regular. I also notice an empty bowl every single time I make this!!