Saturday, April 10, 2010

Peas and Thank You

Dinner tonight? More leftover pork tenderloin.
And I can have that sucker on the table in 5 minutes.
So what do I do as a vegetable to round out the meal?
Well if I can have the meat reheated and plated in under five minutes, there is no way I'm going to chop up, season, and roast vegetables. So, frozen peas again.
But this time, I show a little extra love for the hubby.

I diced up a slice of prosciutto and put it in a non-stick pan with the tiniest amount of oil. Once that has sizzled for about a minute, I throw the frozen peas directly in the skillet. I then drop about 3 tablespoons of water into the pan as well, to help the peas along. In 3 minutes, the peas are heated through, and have absorbed some of the salt and flavor from the prosciutto.
Plate that up with the leftover pork, and dinner is done. But with a little extra love.

*Note: I wrote this blog post WEEKS ago. I just did not get around to posting it. So when you see an immediate repeat of this recipe, it is because last time I made pork tenderloin, I roasted vegetables. This time when I made the tenderloin, the hubs requested peas, so I decided to make the tasty tasty peas instead of just nuking them.
That is all.


Melissa's Espresso Shot said...

How do you make even frozen peas sound like a deliciously made dish? I'm jealous. I am the world's most boring cook.

RocknRollGourmet said...

Well hopefully that is why you read my blog, and can get less boring ideas!

The full post on this dinner, including the peas, will be forthcoming soon.-ish.