Cream Cheese Stuffed Pea Pods Recipes

Steps:

• Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
• Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

Steps:

• In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
• Cool in cold water, drain, and set aside.
• Blend the rest of the ingredients until smooth.
• With a sharp pairing knife, split the snow peas along the curved side.
• Fill each snow pea with filling, using a small spatula or pastry bag with tip.
• I have used a ziplock bag with a hole cut in the corner.
• Can be made the day before, refrigerate, and serve chilled.

Steps:

• Split each snow pea down one seam.
• Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

Steps:

• Put peas in a steamer basket. Place peas in boiling water and remove immediately. Place in ice water and refrigerate. Combine cream cheese, horseradish, pepper,and onion in a small bowl. Stir until smooth. Chill for 1 hour. Using a sharp knife, slit the snap pea along it's inside length. Spoon mixture into a pastry bag with a decorative tip. Pipe approximately 1&1/2 tsps of mixture into each pod. Sprinkle with chopped bacon. cover and refrigerate until ready to serve.

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.