Easy Family Recipes Cookbook

a sweet pea chef
easy family recipes
a cookbook by Lacey Baier, a sweet pea chef
easy family recipes
a sweet pea chef
easy family recipes
easy family recipes

a cookbook by a sweet pea chef
No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form, without the prior written consent of the author. The only
exception is by a reviewer, who may quote short excerpts in a review. All trademarks and registered trademarks appearing in this guide are the property of
their respective owners.
Copyright 2011 by Lacey Baier of Sweet Pea Chef.
Cover design by Lacey Baier
Book design by Lacey Baier
All images and recipes, unless otherwise noted, by Lacey Baier
All Rights Reserved.

For questions regarding this cookbook, please visit www.asweetpeachef.com.
a sweet pea chef
easy family recipes
Thanks and
Acknowledgements
THANK YOU
First and foremost, this cookbook
is dedicated to my little girl,
Jordan Lily, and my amazing
husband, Dustin. Without either
of you, this would never have
been possible.
Thank you for your interest in my
Cookbook! I wanted to put
together a collection of some of
my favorite recipes from my
blog, a sweet pea chef. Even if
you've already seen some of these
recipes on my site, I hope this
cookbook provides for better
access and storage of my recipes.
a sweet pea chef
Introduction
Though I know I was in the kitchen long before ever

having heard of Ina Garten, I still feel like she is at
the root of everything I do in the kitchen (though
there were certainly others). I love the simplicity of
her meals and the best-of-the-best ingredients she
uses. I learned from her that you must use high
quality ingredients to produce high quality food.
I believe too many people avoid the kitchen because
they think it will be too difficult to make something
delicious. I find this so sad because it really isn't
that hard to make tasty food. All you need is some
good basic ingredients, good intentions and a
willingness to follow directions, if applicable.
easy family recipes
a sweet pea chef
easy family recipes
Some Blog Love
I would like to send my

sincere gratitude to Deb at
Smitten Kitchen, Kellyn at K
Bakes, Jeff at Culinary
Philosopher and Pam at For
the Love of Cooking.
Your recipes are all amazing
and I truly appreciate your
willingness to share as well
as your support of my blog
and cookbook.
Thanks so much!
a sweet pea chef
easy family recipes
TABLE OF CONTENTS
appetizers
tomato bruschetta
best crab cakes
chicken lettuce wraps
beef
7
8
9
salads
spinach and strawberry salad
with poppy seed vinaigrette
caprese salad with garlic
balsamic vinaigrette
chicken caesar salad
homemade croutons
17
18
19
chicken alfredo pizza with

spinach and red onions
italian sausage and
pepperoni pizza
pesto and goat cheese pizza
26
27
28
blueberry crumble pie

watermelon sorbet
homemade vanilla ice cream
mint chocolate chip ice cream
36
37
38
39
pork
appendix
10
11
12
13
sweet and tangy barbecue ribs 20

apple cider pulled pork
sandwiches
21
italian sausage and mushroom
stuffed manicotti
22
sides
mashed sweet potatoes
garlic parmesan green beans
potato salad
thyme-roasted carrots
29
30
31
32
seafood
chicken
chicken parmesan
easy orange chicken
shredded chicken enchiladas
spinach and feta burgers

chili cheese dogs
philly cheesesteaks
pizza
lemon-dill aioli
garlic aioli
pico de gallo
creamy dill sauce
homemade pizza dough
alfredo sauce
pesto
40
40
40
41
41
42
42
closings
43
sweets
14
15
16
halibut picatta with asparagus 23

baja fish tacos
24
pan-seared scallops with linguine
and roasted pine nuts
25
banana nut muffins

soft ginger cookies
sweet cherry pie
33
34
35
a sweet pea chef
easy family recipes
tomato bruschetta
I love bruschetta. Bruschetta

is one of those foods you can
eat as an appetizer, snack or
meal. It also presents as super
impressive even though its not
that difficult to make, which is
totally my kinda dish! In fact, I
cant see fresh tomatoes
without thinking how great
they would be in bruschetta.
One suggestion: if you plan to
serve this to a number of
guests, toast the bread with
the mozzarella and serve the
tomato mixture separately
with a spoon so that your
guests can control how much
they want and so the bread
doesnt get soggy.
6 oz. fresh grape tomatoes, chopped into quarters

3 cloves minced garlic
1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, roughly chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 French baguette
8 oz. fresh mozzarella cheese, thinly sliced
Preheat the oven on the broiler setting.
In a large bowl, combine the tomatoes, garlic, olive oil,
vinegar, basil, salt, and pepper. Allow the mixture to sit for
10-15 minutes. Cut the baguette into 3/4-inch slices. On a
baking sheet, arrange the baguette slices in a single layer.
Broil for 1 to 2 minutes, until slightly brown. Divide the
tomato mixture evenly over the baguette slices. Top the slices
with the mozzarella. Broil for 5 minutes or until the cheese is
melted.
a sweet pea chef
easy family recipes
best crab cakes with lemon dill aioli

These crab cakes have just the right amount of heat while letting the
crab be the star. They are complimented very well by the tart and
creamy Lemon-Dill Aioli.
3 tbsp. unsalted butter, divided

1 green onion, finely chopped
1 garlic clove, minced
1/2 tbsp. parsley, minced
1 tsp. dry mustard
1 tsp. freshly squeezed lemon juice
1 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
1 lb. crab meat, de-shelled
3/4 cup unseasoned breadcrumbs,
divided
1/4 cup panko breadcrumbs
1/4 cup parmesan, grated
Heat 1 tbsp. butter in large skillet
on medium-high heat. Cook green
onion and garlic until tender,
approximately 2 minutes. Add
parsley, lemon juice, 1/2 cup of the
unseasoned breadcrumbs and
spices to the mixture and stir
together. Remove from heat. Fold
in crab meat until evenly

distributed.
Combine parmesan, 1/4 cup
unseasoned breadcrumbs and
panko in a shallow dish.
Form the crab cake patties to about
1/2-inch thickness. Wet your hands
with water if the mixture starts to
stick. You should make about 8
medium-sized patties.
Cover the patties with parchment
paper or saran wrap and refrigerate
for at least 2 hours. This will make
it so the cakes dont fall apart and
crumble while cooking.
Heat 1 tbsp. butter in a large skillet
on medium-high heat until butter
is almost burning. Cook patties, 4
at a time, until golden on each
side, approximately 3 minutes per
side. Use the remaining 1 tbsp.
butter for the final 4 patties.
*Serve with a lemon wedge and
Lemon-Dill Aioli for dipping (see
appendix).
a sweet pea chef
easy family recipes
chicken lettuce wraps
10-12 bibb, iceberg or romaine lettuce

leaves
1 tbsp. sesame oil
1 pound ground chicken breast
1 large white onion, chopped
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. hoisin sauce
2 tsp. fresh ginger, minced
2 tsp. rice wine vinegar
1/2 tsp. red pepper flakes
8 oz. (1 can) water chestnuts, chopped
3 green onions, chopped
Wash lettuce leaves, drain and set aside.
Leave whole. You may cut out the spine
if you prefer, though this is not necessary.
If you share my love for water chestnuts, youll probably really enjoy these chicken lettuce wraps.
I combined ground chicken, chopped water chestnuts (yum!), garlic (of course!) and some other
goodies, like hoisin sauce, fresh ginger and sesame oil.
These wraps not only have a delicious flavor from the browned chicken and Asian seasonings,
but the double crunch from the water chestnuts and lettuce is what really makes these special.
Try them out for a tasty lunch or appetizer!
Heat olive oil over medium-high heat in a

large skillet. Add the chicken and cook
for 5 minutes, breaking up the meat into
small pieces. Add the onion, garlic, soy
sauce, hoisin sauce, ginger, vinegar and
chili flakes. Cook until the meat is well
browned and the onions are translucent.
Add water chestnuts and green onions
and cook for 1 minute until well mixed.
Spoon meat mixture onto lettuce leaves.
a sweet pea chef
easy family recipes 10
spinach and strawberry salad with poppy

seed vinaigrette
In my family, meals
usually revolve around
a meat of some sort.
Even our salads have
chicken, shrimp or
steak. This salad is an
exception to that rule.
It's THAT good.
Dustin doesn't even
miss the meat! Adding
some chopped walnuts,
candied pecans or
sliced almonds adds a
nice touch to the
texture. This salad is
good enough by itself
but it can be served as
a side salad quite nicely
as well.
2 bunches spinach, rinsed and torn into bitesize pieces (or 1 large bag of baby spinach)
4 cups sliced fresh strawberries
1/3 cup glazed walnuts (or sliced almonds)
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup granulated sugar
1 tablespoon poppy seeds
In a large bowl, toss together the spinach,
strawberries and walnuts. In a medium bowl,
whisk together the oil, vinegar, sugar and
poppy seeds. Pour over the spinach and
strawberries. Toss to coat.
a sweet pea chef
caprese salad with garlic balsamic

vinaigrette
Caprese salad, or insalata caprese, is the easiest
of all easy salads to make. Plus, it requires so
few ingredients and looks really beautiful when
plated. Winner! I am in love with the flavor
combination of garlic, balsamic vinegar and
tomatoes. So, naturally, I made a garlic balsamic
vinaigrette to drizzle over this caprese salad.
Yum!
2 large heirloom tomatoes, sliced into thick (1/4inch) slices
4-6 oz. fresh mozzarella, sliced into thick (1/4-inch)
slices
6-8 large basil leaves, whole
1/4 cup balsamic vinegar
2 tbsp. olive oil
Combine garlic, salt, pepper and balsamic vinegar in
a small bowl. Whisk in olive oil. Set aside for 15-30
minutes.
On a platter or plate, alternate and overlap a tomato
slice, followed by a mozzarella slice and then a basil
leaf. Continue until all ingredients are used.
Drizzle with vinaigrette.
a sweet pea chef
chicken caesar salad

This caesar salad is nice and light, but can make a filling meal with some
grilled chicken.
1 large garlic clove, minced
3/4 tsp. anchovy paste
1 1/2 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
6 tbsp. olive oil
1/4 cup freshly grated parmesan
cheese plus extra for garnish
1 head (5-6 leaves) romaine lettuce
kosher salt
1 boneless, skinless chicken breast
croutons, if desired
Combine garlic, anchovy paste, salt
and pepper in a medium bowl and
mash together until a paste forms.
Add lemon juice and Worcestershire
sauce and combine. Whisking the
mixture vigorously, slowly add the
olive oil in a thin stream. Once all
the olive oil is emulsified, add

parmesan and stir to combine.
Refrigerate for at least 20 minutes to
allow the flavors to combine.
Cut the lettuce into large bite-size
pieces. Dry with a spin dryer or in an
absorbent dish towel. Place lettuce in
a large mixing bowl.
In a small nonstick frying pan, heat 1
Tbsp of olive oil. Liberally coat the
chicken with kosher salt and pepper.
Saut (or grill) the chicken until
thoroughly cooked, approximately
8-10 minutes. Remove the chicken
from pan and set aside.
Add the chilled dressing to the lettuce
and toss well to combine. Transfer to
a serving bowl or platter. Top with
the chicken and croutons. Garnish
with Parmesan slices or grated
Parmesan, if you like.
a sweet pea chef
homemade croutons
Not only does making homemade croutons allow you to

utilize the ends of the loaves of bread you werent going
to eat anyway, but it also allows you to make delicious,
fresh croutons to add to your salads and soups.
day-old French bread (approximately 1/2 loaf)

olive oil (approximately 1/4 cup oil per 1/2 loaf)
kosher salt, to taste
freshly ground black pepper, to taste
Optional: Parmesan cheese, dried herbs (basil,
oregano, thyme, rosemary), garlic powder
Preheat oven to 350 degrees.

Using a bread knife, cut the bread into 1/2 inch by 1/2
inch cubes. If you prefer larger or smaller croutons,
make your cuts accordinglyjust be sure to make your
cuts as similarly as possible to help them bake evenly.
In a large bowl, toss bread cubes with enough olive
oil to lightly coat. Add kosher salt, freshly ground
black pepper to taste and any seasonings you prefer.
Once cubes are evenly and lightly coated, pour bread
onto a baking pan lined with aluminum foil (for easy
clean-up).
Bake bread in oven for 20-30 minutes until bread is
golden and very crunchy. Toss cubes several times
during baking.
Homemade croutons, stored in a plastic container or a
plastic bag, last up to two weeks unrefrigerated.
a sweet pea chef
chicken parmesan
This recipe is deceptively healthywell, for chicken parmesan, that is.
The chicken is lightly breaded, browned in a skillet for some flavor and
color and then baked. Its so delicious, especially with some simple
linguine or spaghetti noodles.
2 chicken breast halves, boneless and skinless

1/2 cup breadcrumbs
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried thyme
2 tsp kosher salt
1 tsp ground black pepper
2 tbsp olive oil
2 cups tomato/marinara sauce
4 oz fresh mozzarella, thinly sliced
2 tbsp grated Parmesan
Preheat the oven to 500 degrees F.
Combine the herbs, salt, pepper and bread crumbs in a
shallow dish to blend. Cover chicken breasts with mixture
and shake off any excess.
Heat olive oil in large oven-proof skillet over medium-high
heat. Add the chicken and cook just until brown, about 3
minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the chicken.
Sprinkle parmesan over each chicken breast. Cover each
chicken breast with mozzarella slices.
Bake, covered with foil, for 10 minutes and then uncovered
for 5 minutes, until the cheese melts and the chicken is
cooked through.
a sweet pea chef
easy orange chicken
Not only is this quite a simple meal to make, but you probably have
most, if not all, the ingredients in your pantry or refrigerator. Plus, its
a healthy Chinese recipe that is very fresh, light and vibrant.
1 tbsp. olive oil

2 chicken breasts, boneless and
skinless
kosher salt, to coat
freshly ground black pepper, to coat
1 broccoli crown, cut into florets
2 green onions, thinly sliced
1 1/2 cups water plus 2 tbsp, divided
2 tbsp. orange juice
1/4 cup fresh lemon juice
1/3 cup rice vinegar
2 1/2 tbsp. soy sauce
1 tbsp. grated orange zest
3/4 cup brown sugar, packed
1/2 tsp. grated fresh ginger
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 tsp. freshly ground black pepper
3 tbsp. cornstarch
In a saucepan over medium-high
heat, combine all the ingredients for
the sauce except for the cornstarch
and 2 tbsp. water. Bring to a boil,
stirring frequently. Once the sauce
has started boiling, reduce heat to
low and simmer, stirring
occasionally, while chicken and
broccoli are being prepared.
Steam (or boil, if you prefer)
broccoli florets until almost no
longer crisp, approximately 5-8
minutes. Test with a fork: if the fork
easily pierces the florets, they are

done. Careful not to overcook, as the
broccoli will fall apart when mixed
with the sauce and chicken.
Heat olive oil in a large skillet on
medium-high heat. Generously
sprinkle kosher salt and pepper over
both sides of the chicken breasts.
Lay chicken in pan and cook until
browned on each side and cooked
through, approximately 8-12
minutes. Once cooked through,
allow to cool enough to handle,
approximately 5 minutes. Slice into
bite-size pieces and set aside.
Turn the heat on the sauce to
medium. In a small mixing bowl,
mix the cornstarch with 2 tbsp.
water in order to combine and avoid
lumps. Add the cornstarch mixture
to the rest of the sauce and stir to
combine. You will notice the sauce
begin to thicken quickly. Stir for a
minute or two until well thickened.
Remove from heat.
In a large bowl, gently toss together
the broccoli, chicken and sauce.
Garnish with thinly sliced green
onions, if desired. Serve with (or
over) white rice (I use and love
jasmine rice).
a sweet pea chef
shredded chicken enchiladas

Heres a deliciously simple enchilada recipe thats full of spiced, shredded chicken, cheeses and fresh cilantro. Mmm.
1/2 cup plus 1 tbsp. fresh cilantro, roughly
chopped, divided
12 6-inch corn tortillas
cooking spray
inch baking dish. Spoon about 1/3 cup of the

chicken mixture along the center of the
tortilla. Gently, but firmly, roll the tortilla
around the filling and place into the baking
dish, seam-side down. Repeat with remaining
tortillas.
Lightly spray the tortillas with cooking spray

(or brush lightly with olive oil). This will help
the tortillas turn golden in the oven and will
also help keep them from cracking. Place
baking dish in the oven, uncovered, for 8-10
minutes or until the tortillas begin to turn
golden.
Add the minced garlic to the enchilada sauce

in a deep skillet and heat to boiling.
Generously sprinkle kosher salt and ground
black pepper over the chicken breasts and then
nestle the chicken breasts into the sauce.
Reduce the heat to low, cover and cook until
the chicken is cooked through, about 15-20
minutes. Remove the chicken from the sauce,
set aside and let both the chicken and the
sauce cool.

1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese,
divided
Using two forks, shred the chicken breasts by

holding one fork steady and slowly scraping
the other fork, prongs faced backwards, away
from the other fork. Transfer the shredded
chicken to a large bowl. Add half the
enchilada sauce, 1/2 cup each of the
Monterrey jack and cheddar cheeses and the
1/2 cup of cilantro to the shredded chicken.
Stir to combine.
Wrap the corn tortillas in a damp cloth or
paper towel and microwave on high for 20-30
seconds until pliable and warm. Using
cooking spray (if desired), oil a 9-inch x 13-
Reduce the oven temperature to 400 degrees.

Remove the baking dish from the oven. Pour
the remaining sauce over the enchiladas and
sprinkle remaining cheese over the sauce.
Sprinkle with 1 tbsp. fresh cilantro. Lightly
cover baking dish with aluminum foil and
place into the oven for 20 minutes. Carefully
remove foil after 20 minutes and bake,
uncovered, for an additional 5-10 minutes or
until the cheese is golden.
Remove form the oven and let stand 5-10
minutes prior to serving.
Feel free to add a dollop (or two!) of sour
cream and some more chopped cilantro for a
garnish if youd like.
a sweet pea chef
spinach and feta burgers
Tired of the same ol burger? I have the solution: spinach and

feta burgers with garlic aioli. A delicious flavor combination sure
to change things up.
makes 6 patties
1 lb. ground 90/10 sirloin
1 egg, beaten
4 oz. crumbled feta (I used garlic and herb)
2 cups chopped fresh baby spinach
1 tsp. kosher salt
Optional toppings: sliced tomato, crumbled
feta, baby spinach leaves
Either pre-heat a non-stick skillet over
medium-high heat or set an outdoor grill to
medium heat. Mix together the ground sirloin,
egg, garlic, feta, spinach and seasonings in a
large bowl until well combined. Form mixture
into 6 patties. Cook on grill (or skillet) until
no longer pink in the center, 10-15 minutes.
*Serve with garlic aioli if desired (see
appendix).
a sweet pea chef
chili cheese dogs
This chili recipe is quite flavorful. Its sweet, tangy and bold with a little
kick to it. Plain and simple. Not pretty. Not fancy. Just chili.
2 cups water
1 lb. lean ground beef (I use 80/20)
2 cups onion, chopped (about 3/4 medium onion)
6 oz. tomato paste
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tsp. apple cider vinegar
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. ground ginger
hot dog buns
hot dog franks, preferably grilled
shredded cheddar cheese
Heat water and ground beef in a large pot or Dutch oven over
high heat. Once boiling, add onion and reduce to medium heat.
Use a wooden spoon or spatula to break up the meat into small
pieces.
Add tomato paste, ketchup, Worcestershire sauce, vinegar, and
the spices and stir together, making sure all the meat is broken
into pieces.
Stirring occasionally, simmer over low heat until chili is very
thick, about 15-20
Serve over grilled hot dogs and garnish with shredded cheese.
a sweet pea chef
philly cheesesteaks
I highly recommend these sandwiches. Highly. Recommend.

That is all.
makes 6 sandwiches
1 tbsp. olive oil
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
8 large cremini mushrooms, thinly sliced
1 tsp. Worcestershire sauce
3/4 pound rib-eye steak, thinly shaved or sliced between 1/8-inch 1/16-inch
6 slices (approximately 1/3 pound) provolone cheese, each cut in half
6 sandwich rolls or Kaiser buns, split mostly in half
Add oil to a large skillet over medium-high heat. When hot, add onions,
mushrooms and bell peppers. Cook, stirring frequently, until caramelized
(about 8 minutes). Add the garlic, salt, pepper and Worcestershire sauce and
cook for another minute until garlic becomes fragrant and evenly distributed.
Push mixture to one side of the skillet.
Add the rib-eye to the empty side of the skillet, breaking up into small pieces
with your spatula. Cook until well browned, about 2-3 minutes. Combine
meat with vegetable mixture and remove from heat.
Divide steak mixture evenly on the buns. Top with sliced provolone.
a sweet pea chef
sweet and tangy barbecue ribs
It may sound weird, but this recipe means a lot to me. Every time I make these ribs, it brings me back to making ribs with my mom. I learned
from her a technique for how to make tender, fall-of-the-bone ribs. I also really like that Dustin brags to people about how good my ribs
are. It makes me feel nice.
1 rack of pork baby back ribs
1/2 cup ketchup
2 tbsp. soy sauce
1 tbsp. sweet BBQ sauce (preferably with honey
or brown sugar)
1 tbsp. brown sugar
1/2 tbsp. apple cider vinegar
1 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. dry mustard
Combine all ingredients for the sauce and set
aside.
Bring a large pot of salted water to a boil and
add ribs. Simmer ribs, covered, for 40 minutes.
Remove ribs from water and place on baking
sheet lined with aluminum foil. Coat the ribs
with barbecue sauce. Place ribs under oven
broiler for 8-10 minutes, until sauce starts to
bubble and caramelize. Feel free to grill these
ribs if youd like, but the sauce doesnt stay on
them as well as in the broiler.
a sweet pea chef
apple cider pulled pork sandwiches
This recipe isnt too barbecue-y. It is more mild with a

sweet hint of apples and a late kick of heat.
2 cups apple cider (or juice)

1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties
removed (I used a pork shoulder butt
roast)
optional: 4 tbsp. of your favorite
barbecue sauce
4-6 sandwich buns
Heat the oven to 350 degrees.
In a large bowl, combine the apple
cider, ketchup, brown sugar, optional
barbecue sauce and spices and set
aside.
Place 1/2 of the sliced onions into the
bottom of a 4-6-quart dutch oven.
Place the pork shoulder on top the
onions. Top the pork shoulder with

the remaining onions and then pour
sauce over everything. The pork
shoulder need not be completely
submerged to reach perfect pulled
perfection, but you can add a little
more apple cider if youd like at this
point.
Cover and place in the oven for 2 1/2
to 3 hours, depending on the size of
your pork shoulder. Begin checking
for doneness after about 2 hours.
When done, the pork will easily pull
apart from itself with a fork. Remove
the meat and place onto a flat surface.
Place the dutch oven on the stove (or
move contents to a large pan) and
heat to boiling to thicken. While the
sauce boils, pull the pork into shreds
using two forks. Take care to remove
the pieces of fat. Return the shredded
pork to the sauce and cook for an
additional 15 minutes.
Serve pulled pork piled high on a
sandwich bun or just by itself. Top
with some coleslaw if youd like. Its
really yummy.
a sweet pea chef
italian sausage and mushroom stuffed

manicotti
Really, can you go wrong with ricotta cheese, fresh basil, homemade tomato sauce and some noodles? Pretty much, thats a no. Plus,
I love the addition of freshly grated nutmeg and parsley because it adds a great depth of flavor to the stuffed manicotti.
Recipe adapted from For the Love of Cooking
1 tsp olive oil
2 links Italian sausage, casings removed
1/2 sweet yellow onion, diced
8 oz cremini mushrooms, chopped
4-5 cloves of garlic, minced
1/2 tsp dried oregano
kosher salt and freshly cracked pepper, to taste
15 oz Ricotta cheese
Dash of fresh nutmeg, grated
2 tbsp fresh parsley, chopped
5-6 fresh basil leaves, julienned, divided
4 tbsp Parmesan cheese (divided)
Manicotti shells, cooked al dente
3 cups of tomato/marinara sauce
1 1/2 cup mozzarella cheese (divided)
Preheat the oven to 350 degrees. Coat a large
glass baking dish with olive oil and pour 1 cup of
marinara to coat entire baking dish.
Heat the olive oil in a skillet over medium heat.
Once hot, add the sausage. Cook for 4-5 minutes,
crumbling the sausage with a spatula. Add the
onions and mushrooms then continue to cook for
5-6 minutes. Season with salt and pepper. Once
the meat is cooked through, crumbled and well-
browned and the onions are tender, add the

minced garlic and cook, stirring constantly for 1
minute. Remove from heat and let cool.
Cook the manicotti noodles per instructions and
set aside to cool. Make sure to leave noodles al
dente as they will cook more in the oven and will
be easier to stuff if more firm.
In a large bowl, add the cooled meat mixture,
ricotta cheese, grated nutmeg, parsley, basil, 1/4
cup mozzarella cheese, 2 tablespoons of
Parmesan cheese and mix thoroughly. Place the
mixture into a large Ziploc bag and cut a hole in
the corner of the bag. Pipe the filling into each
manicotti shell (I pipe a bit into each side) then
place into the baking dish. Continue process until
you are out of filling and shells. Pour the
remaining marinara sauce on top of the manicotti
then top with the remaining mozzarella cheese
and Parmesan cheese. Cover the baking dish with
a piece of tin foil and place in the oven to bake for
30 minutes. Remove tin foil and cook for an
additional 5-10 minutes. Remove from oven and
let cool for 7-10 minutes.
Top with julienned basil and serve.
a sweet pea chef
halibut picatta with asparagus
This meal requires so few ingredients and preparation that its

almost unfairalmost. When using such bold flavors as fresh
lemons and capers, I find it better to leave things simple. Plus, the
delicate, mild flavor of the halibut pairs so nicely with the lemonbutter-caper goodness.
2 6-ounce (fresh) halibut fillets
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 tablespoon
unsalted butter, divided
3 cloves garlic, chopped
1/2 cup dry white wine
2 tablespoons capers
Add the halibut to the hot skillet and

cook until lightly golden brown on
both sides, about 3-5 minutes per
side. Set the halibut aside and turn
the heat to medium low. Add the
garlic and saute until fragrant, about
1 minute (careful not to burn).
1 tablespoon fresh italian parsley,

chopped
1/2 fresh lemon (zest and juice)
Kosher salt and freshly ground black
pepper to taste
Add the white wine and deglaze the

pan. Simmer to reduce the sauce a
bit, about 5-10 minutes. Turn off the
heat and add the capers, butter,
lemon and parsley until butter
completely melts. Season with salt
and pepper. Check the taste at this
point. If you like more of a lemon
flavor, add another squeeze of lemon
and re-taste. If too lemony, add a
little more butter.
3/4 pound fresh asparagus

Steam asparagus until almost soft
and set aside.
Heat the oil and 1 tbsp. butter in a
nonstick skillet on medium high heat
until bubbling (careful not to burn
the butter). Season the halibut with
salt and pepper.
Place the halibut fillets on top of a

handful of the asparagus and then
drizzle with the sauce.
a sweet pea chef
baja fish tacos

I really recommend you try these tacos with the fresh pico de gallo and creamy white dill sauce (see appendix for recipes). The combination is
so, so very yummy. I prefer a cornmeal and flour mixture spiced with some cayenne pepper, garlic powder and black pepper for coating the fish,
as opposed to a beer batter, because I find the fish gets lost in a beer batter. But, thats just me.
1 lb. fresh rock cod or sea bass fillet,

cut into strips of 2-3 oz. portions
1/4 cup al-purpose flour
1/4 cup cornmeal
1/4 tsp. garlic powder
1/8 tsp. fresh ground black pepper
1 egg, beaten
2 tbsp. water
Canola or vegetable oil
1/2 head medium cabbage, thinly
sliced
8-10 good quality corn tortillas
In a flat dish, combine flour,
cornmeal, salt, pepper, cayenne
pepper and garlic powder. In a
separate dish, combine egg with 2
tbsp. water.
Pour enough oil into a large (12inch) skillet to a depth of 1/4 inch.
Heat oil on high heat until hot and

then turn to medium high heat.
Dip fish into egg and then dust
lightly with flour-cornmeal mixture.
Fry until golden brown on all sides,
approximately 4-6 minutes. Remove
promptly and drain on a plate
covered with paper towels.
Wrap tortillas in a damp cloth or
paper towel and microwave on high
for 10-15 seconds.
*To serve, place a few pieces of
fried fish on corn tortilla (you can
use single or doubled tortillas,
depending on your preference).
Drizzle fish with desired about of
Creamy White Dill Sauce and Fresh
Pico de Gallo (see appendix).
Top with sliced cabbage.
a sweet pea chef
pan-seared scallops with linguine and

roasted pine nuts
Since I really love scallops with pasta, I decided to make a simple garlic and olive oil sauce and toss it with some linguine and roasted pine nuts.
The pine nuts were actually Dustins idea they were great as they added a nice crunch to an otherwise soft-textured pasta and scallops.
Total points for Dustin!
1 tbsp. olive oil
and pine nuts. Let rest while you sear the
1/3 cup raw pine nuts
scallops.
In a separate large skillet, heat 1 tbsp.
2 tbsp. unsalted butter, divided
unsalted butter over high heat. Lightly
8 jumbo scallops, patted dry
season each side of the scallops with
1/2 tsp. kosher salt, plus to taste
kosher salt and ground black pepper. Just
1/4 tsp. ground black pepper, plus to taste
before the butter begins to turn golden,
1/2 box linguine
add the scallops to the pan. Take care not
Cook the linguine in a large pot of boiling
to overcrowd the scallops and place the
salted water for 7 to 10 minutes, or
scallops in the pan with at least 1-2 inches
according to the directions on the
between them (so they dont crowd and
package.
steam one another). Allow the scallops to
cook for two minutes without touching
Meanwhile, in a large (12-inch) pan, heat
them. After two minutes, the bottom
the olive oil over medium heat. Add the
should be browned nicely. Flip the
pine nuts and cook until golden, stirring
scallops and cook for another minute or
frequently. Once golden, add the garlic
until well-browned. Remove from heat
and cook for 2 minutes. Be careful to not
and set aside.
let the garlic burn. Remove from the heat
and add 1 tbsp. butter, 1/2 tsp. kosher salt
With the heat off, quickly add the noodles
and 1/4 tsp. ground black pepper. Add the
to the pan you used for the scallops and
drained noodles to the pan and mix to
toss. Quickly remove from the pan and
evenly dress the noodles with the sauce
serve.
a sweet pea chef
chicken alfredo pizza with spinach and red

onions
Just like with pesto, using alfredo sauce is a nice way to change up
your normal tomato sauce-based pizza. Were pizza eaters for sure,
so a change is good every once in a while if its not too big
*1 pizza crust (see appendix)
*alfredo sauce (see appendix)
1 tbsp. olive oil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried basil
1 tsp. kosher salt plus extra to season
chicken
tsp. ground black pepper plus
extra to season chicken
1 cup baby spinach leaves, whole
1 small red onion, thinly sliced
1 chicken breast, boneless and
skinless
6 oz. fresh mozzarella cheese, thinly
sliced
fresh basil leaves, julienned, for
garnish
with kosher salt and pepper. Cook

chicken breast in skillet until no
longer pink in the middle, about 8-10
minutes. Once cooked, allow to cool
and then slice into bite-size pieces.
Set aside for later.
Preheat your oven to 400 degrees.
Place the pizza into the oven and

bake for 8 to 10 minutes or until the
crust edges are golden and the
cheese is melted. After taking the
Heat 1 tbsp. olive oil in a non-stick

skillet to medium-high heat.
Sprinkle chicken breast generously
Spread the alfredo sauce over the

pizza dough, leaving about 1/2 inch
around the outside edge for the crust.
Sprinkle sauce with oregano, basil,
thyme, salt and pepper.
Spread the baby spinach leaves
evenly across the pizza. Arrange the
onion slices and sliced chicken over
the spinach. Top with mozzarella
slices.
pizza out of the oven, allow it to cool for a few minutes so that the
cheese has time to set. Garnish with fresh, julienned basil leaves if
desired. Slice pizza and serve.
a sweet pea chef
italian sausage and pepperoni pizza
The pizza is fantastic. I use fresh mozzarella, good quality sausage and pepperoni and homemade tomato sauce. I have to say
this pizza now contends for the position of my favorite homemade pizza. It was that good. Ive already made it again. Twice.
1/2 cup tomato/marinara sauce
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/2 Boars Head Natural Casing
Pepperoni, sliced
1 link sweet Italian sausage,
casing removed
6 oz. fresh mozzarella cheese,
thinly sliced
size pieces. Once browned, allow

to cool. Set aside for later.
Preheat your oven to 400

degrees.
Place the pizza into the oven and

bake for 8 to 10 minutes or until
the crust edges are golden and the
cheese is melted. After taking the
pizza out of the oven, allow it to
cool for a few minutes so that the
cheese has time to set. Slice pizza
and serve.
Heat a non-stick skillet to

medium-high heat. Cook Italian
sausage until well-browned,
making sure to break into bite-
Spread the tomato sauce over the

pizza dough, leaving about 1/2
inch around the outside edge for
the crust. Sprinkle sauce with
oregano, basil, thyme, salt and
pepper.
Spread the mozzarella slices
evenly across the pizza. Arrange
the crumbled sweet Italian
sausage and pepperoni slices over
the mozzarella.
a sweet pea chef
pesto and goat cheese pizza

This pizza is a great way to change up your average
tomato sauce-based pizza. Because, lets face it,
tomato sauceno matter how can get old on pizza
after a while. Thats why I like to add alfredo or
pesto sauces into my pizza sauce arsenal.
With this pizza, the tangy, creamy goat cheese is
complemented by the juicy, sweet fresh tomatoes
and the crisp, delicate spinach. The flavors are
reminiscent of a Greek or Mediterranean style pizza
and could easily be adapted by changing out the
goat cheese for feta and adding some Kalamata
olives.
*6 tablespoons pesto (see appendix)
3 Roma tomatoes, thinly sliced
6-7 ounces goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh baby spinach
Preheat your oven to 400 degrees.
Spread the pesto on the pizza dough, leaving about an inch around the outside edge for the crust.
Spread or crumble the goat cheese across the pizza. Arrange the tomato slices over the goat cheese. Sprinkle as evenly as possible with the garlic.
Place the pizza into the oven and bake for 5 to 10 minutes or until the crust edges are golden. After taking the pizza out of the oven, allow it to cool for a
few minutes so that the cheese has time to set. After a couple minutes, cover the pizza with a few handfuls of spinach or arugula.
a sweet pea chef
mashed sweet potatoes
This recipe is quite easy. I started making these about 5 years

ago and I get requests for them all the time. This dish is equally
welcome at our table on Thanksgiving or any other day. It makes
a great side to pork, lamb or turkey.
Makes 4 servings
2 medium-sized sweet potatoes, skin on, diced into 2-inch
pieces
2 tbsp. brown sugar
2 tbsp. unsalted butter
Steam the sweet potatoes until very tender, approximately
15-20 minutes. Once tender, transfer to food processor and
puree. Once pureed, add butter and brown sugar and mix
well.
If youd like, you could also roast the sweet potatoes in the
oven. For this, preheat oven to 450F. Arrange potato cubes
in a single layer on a baking sheet lined with parchment
paper or aluminum foil. Place in oven and roast until tender
and slightly browned and tender, about 35-40 minutes.
Once tender, transfer to food processor and puree. Once
pureed, add butter and brown sugar and mix well.
a sweet pea chef
garlic parmesan green beans
This is probably my favorite side. I love green beans, for

starters. Then, I add butter, garlic and parmesan. Really? Its
like not even fair, I know.
1 lb. fresh green beans, stems removed
2 tbsp. unsalted butter
1 tbsp. freshly grated parmesan cheese
Steam green beans until slightly tender, about 6-8
minutes.
Melt butter over medium heat in a large skillet. Add
garlic and cook 1-2 minutes. Transfer steamed green
beans to the melted butter and garlic. Toss to coat
green beans evenly and continue to sautee for
approximately 5 minutes over medium heat. Season
with salt and pepper to taste. Remove from heat and
sprinkle grated parmesan. Toss once again until
parmesan is melted, approximately 1 minute.
a sweet pea chef
potato salad
It seems to me that most potato salad recipes tend to differ on one major ingredient: mustard. I like to invite mustard to the party with my
potato salad. I also like to leave the skin on the potatoes. Not only does this add a pop of color to the salad, but it is less work to prepare
and actually adds nutrients which totally means you can have extra servings.
3 lbs. red potatoes, unpeeled and

cut into 1-inch cubes
1/3 cup sour cream
2/3 cup mayonnaise
2 tbsp. yellow mustard
1/4 cup chopped parsley, basil
and thyme
1 green onion, chopped
2 tsp. dill pickle juice
1 tsp. kosher salt
1/2 tsp. freshly ground black
pepper
Optional add-ins
2 ribs celery, diced

1/2 small onion, chopped
1/3 cup pickles, chopped
2 hard-boiled eggs, sliced
1/2 cup black olives

3 strips crumbled bacon
Steam (or boil) cubed potatoes

in a large pot for approximately
8 to 10 minutes. If a fork slides
into the potato cubes easily and
without breaking apart the
potato, they are done.
Immediately remove from heat
and let cool for 10 minutes.
Combine the rest of the
ingredients and add to cooled
potatoes in a large mixing bowl.
Gently toss the potatoes with
mixture, adding salt and pepper
to taste.
a sweet pea chef
thyme-roasted carrots
This is a super easy side to make that goes well with a lot of different types of meats. The sweet and salty flavors and soft texture of the
carrots are delish. Roasting carrots brings out their natural sweetness, so not many additional seasonings are needed. If you feel like it,
however, you could add a splash of balsamic vinegar, honey (or both!) or some sprigs of fresh rosemary to the carrots.Personally, I like them
nice and simple.
10-12 whole unpeeled carrots, split lengthwise
2 tbsp. fresh whole thyme leaves (no stems)
2-3 tbsp. olive oil
1 tsp. kosher salt
optional: balsamic vinegar, honey, fresh rosemary sprigs
Cover a sheet pan with aluminum foil or parchment paper.
Drizzle olive oil over carrots on the sheet pan. Season
with kosher salt and ground black pepper. Toss carrots
until evenly coated with oil and seasonings. Arrange
carrots on sheet pan. Toss fresh thyme leaves over carrots.
Roast in oven for 30-35 minutes, until golden and tender.
a sweet pea chef
banana nut muffins
These muffins come out perfect: soft and dense, filled with banana
flavor and nutty goodness. I sprinkle some crushed walnut bits on
top just before baking for a nice little crunchy touch. This recipe is
quite easy to makeyou dont need a mixer or to dirty many dishes
either. Score!
Makes 18 regular muffins
4 ripe bananas, smashed

1/3 cup melted butter
cup sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
1 cups flour
1 cup chopped walnuts
In a large mixing bowl, mix the

butter into the mashed bananas with
a wooden spoon. Mix in the sugar,
egg and vanilla. Add the baking
soda and salt. Add the flour and
mix until just incorporated. Fold in
the chopped walnuts.
Pour mixture into prepared muffin
pan lined with cupcake liners. Bake
25-30 minutes until golden brown
or once a toothpick inserted into the
center of the muffin comes out
clean. Allow to cool on a rack.
a sweet pea chef
soft ginger cookies

makes 18-22 cookies
The candied ginger helps keep the cookies moist and a bit
chewy while the cloves, nutmeg and cinnamon just wrap you
up with comforting Fall flavors. Never heard of candied
ginger? Oh, youre in for a treat! These are quite possibly my
favorite homemade cookies. Ever.
2 1/4 cups bread flour

1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 cup light brown sugar, lightly packed
1/4 cup plus 1-2 tsp. vegetable or canola
oil, divided
1/3 cup molasses
1 egg, at room temperature
1-2 tbsp. water, divided
4 oz. crystallized ginger, chopped into
very small pieces
granulated ginger, for rolling cookies
Preheat oven to 350 degrees. Line two

baking sheets with parchment paper.
In a large bowl, sift together the flour,
baking soda, cinnamon, ground cloves,
nutmeg, ground ginger and kosher salt.
In another large bowl (or in the bowl of
a stand mixer), beat together the brown
sugar, oil and molasses on medium
speed until smooth in texture, about 3-5
minutes. Turn the speed to low and add
the egg, beat for an additional minute

until well combined. With the mixer still
on low, slowly add the flour mixture.
Once all the dry ingredients are
incorporated, mix on medium speed for
an additional minute. At this time, if you
find the mixture is too crumbly and
needs moisture, add 1 tsp. oil and 1 tbsp.
water and mix well. Add an additional
tsp. oil and tbsp. water if necessary. Add
the crystallized ginger and mix until
well combined.
Using a spoon, scoop a small amount of
the dough for each cookie. Using your
hands, gently roll each cookie into
approximately a 1 3/4-inch ball and then
slightly flatten with your palm or fingers.
You may need to wet your hands with a
tiny amount of water to prevent sticking.
Once flattened, press each side of the
cookie into a small layer of granulated
sugar in a shallow dish and then place
cookie onto baking sheet.
Bake 9-13 minutes. The cookies will be
cracked on top and soft inside. Dont
wait for the cookies to turn golden, as
that will overcook them. Remove the
cookies from the oven and let stand on
baking sheets for 2-3 minutes. Transfer
to wire rack to cool completely.
a sweet pea chef
sweet cherry pie
As excited as I was to make this pie, I was even more excited to eat it!
Dustin suggested I make my Homemade Vanilla Ice Cream (page 37) to
go with it. LOVE him! After having them together, I really cant imagine
having the pie without the ice cream, nor would I ever want to!
Through a mouth full of pie and ice cream, Dustin muttered, I think
this is the best thing Ive ever eaten. Talk about a statement, right?
adapted from Smitten Kitchen

dough for double-crust pie
4 cups pitted fresh cherries (about 2
pounds un-pitted)
4 tablespoons cornstarch
2/3 to 3/4 cup sugar (adjust this
according to the sweetness of your
cherries)
1/8 teaspoon salt
Juice of half a lemon
1/4 teaspoon vanilla extract
1 egg, beaten with 2 tablespoons
water
Gently stir together the cherries,
cornstarch, sugar, salt, lemon and
vanilla extract in a large bowl.
Roll out half of chilled dough on a
floured work surface to 13-inch
round. Gently place it in 9-inch pie
pan, either by rolling it around the
rolling pin and unrolling it over the
pan or by folding it into quarters
and unfolding it in the pan. Trim

edges to a half-inch overhang.
Spoon filling into pie crust.
Roll out the remaining dough into a
12-inch round on a lightly floured
surface, drape it over the filling,
and trim it, leaving a 1-inch
overhang. Fold the overhang under
the bottom crust, pressing the edge
to seal it, and crimp the edge
decoratively. Brush the egg wash
over over pie crust.
Cut slits in the crust with a sharp
knife, forming steam vents, and
bake the pie in the middle of the
oven for 25 minutes. Reduce the
temperature to 350 degrees. and
bake the pie for 25 to 30 minutes
more, or until the crust is golden.
Let the pie cool on a rack.
*Serve with Homemade Vanilla Ice
Cream if desired (see appendix).
a sweet pea chef
blueberry crumble pie
Ive always thought I wasnt a real big fan of crumble toppings, but that
was before trying this crumble topping recipe. The easy crumble mixture,
along with the fresh blueberries, is almost like eating a blueberry
cobblerbut better (if thats even possible). The fresh blueberry filling is
dense with plump blueberries.
Recipe adapted from K Bakes

For the Pie Crust
half double pie crust for bottom

For the Crumble
1 1/2 cup all-purpose flour

1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
3/4 cup (1 1/2) sticks unsalted
butter cut into cubes
For the Filling
6 cups blueberries about 3 pints

1 cup sugar
4 tbsp. cornstarch
1/2 tsp. lemon zest
pinch of pepper
extra flour and butter for coating

the pie dish
Crumble: Combine flour and

sugars in a food processor and
mix until combined. Add
chopped cold butter and pulse
until the mixture forms a
crumble, being sure not to over
mix. Refrigerate until ready to
use.
Filling: In a large bowl, combine
all of the filling ingredients.
Using the back of your spoon,
crush about 20 percent of the
blueberries so the juice mixes
with the cornstarch and thickens
the filling.
To make the pie: Preheat the
oven to 350 degrees. Butter and
flour a 10-inch pie tin; set aside.

On a lightly floured surface, roll
out the dough. Place the dough in
the pie dish and trim off excess.
Crimp edges (the crust will
shrink some in the oven once
baked so dont cut off too much).
Use a fork to poke holes around
the sides and bottom of the crust
and chill until firm, about 20 min.
Cover with a piece of parchment
paper and fill it with dried beans
or baking beans. Bake until the
crimped edges are firm, about
10-15 min. Remove the

parchment paper and beans and
bake until the bottom is firm,
about another 10-15 min. Fill the
crust with the berry mixture,
spreading evenly, and top with
the crumble.
Place on a parchment paper-lined
baking sheet and bake until the
filling starts to bubble, one hour
to one hour and twenty minutes,
depending on your oven.
Remove and cool on a wire rack.
a sweet pea chef
watermelon sorbet
This watermelon sorbet is just lovely. Vibrant flavor. Beautiful

color. Easy to make. Simple and delicious. Perfect for summer!
recipe adapted from Culinary
Philosopher
1 cup sugar
1 water
6-7 cups fresh seedless
watermelon chunks (about half of
the melon)
3 tbsp. fresh lime juice
(approximately 3 1/2 mediumsized limes)
1/3 cup vodka, optional
In a medium saucepan, bring the
sugar and water to a boil. Reduce
the heat and simmer until the
sugar is completely dissolved (do
not stir). Place in a bowl to
completely cool.
Put the watermelon chunks and
the lime into a blender or food
processor. Pulse about 20 times to
chop the melon and then process

until the watermelon is completely
pureed. Press the watermelon
through a fine mesh strainer to
remove the seeds and any extra
pulp. Combine with the cooled
sugar syrup. Chill in the
refrigerator for 1 hour.
Pour the watermelon mixture into
the freezer bowl of your ice cream
maker. Mix until the sorbet has
thickened, approximately 25-35
minutes. The sorbet will have soft
serve texture. You can enjoy right
away or put the sorbet into an
airtight container and place in the
freezer until firm for about 2
hours.
Add about 1/3 cup vodka to keep
from fully freezing, if desired.
a sweet pea chef
homemade vanilla ice cream
After making homemade ice cream, I am always astounded at just

how quick and easy it really is to make. This sweet treat calls for
just a few ingredients and is quite rich and creamy. The great thing
about this ice cream is that you probably already have most, if not
all, the ingredients you need.
2 large pasteurized eggs
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
2 tsp. pure vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2
minutes. Whisk in sugar, just a little at a time, until all the sugar is added.
Once all sugar is added, whisk for about 1 minute longer. Add the cream,
milk and vanilla and stir to blend. Careful not to whisk at this time, as that
will create bubbles and the resulting ice cream will not be as rich and
dense.
Transfer mixture to ice cream maker. Follow according to your ice cream
makers instructions. Freeze for at least 3-4 hours prior to serving.
a sweet pea chef
mint chocolate chip ice cream
This is not your ordinary mint chip ice cream, folks. You wont find mild
mint flavors or unnecessary green food coloring to trick you into
thinking your ice cream tastes minty. No itty-bitty slices of thinly
shaved chocolate here. What youll get is a refreshing, creamy,
homemade mint ice cream with chunks of heaven wrapped with mint and
chocolate. So. Very. Good.
2 large eggs, pasteurized

3/4 cup sugar
2 cups whipping cream
1 cup whole milk
2-2 1/2 tsp. pure mint extract
4-5 oz. (1 small package)
Andes mints (or your favorite
bittersweet or semi-sweet
chocolate), chopped into
uneven pieces
Add the cream, milk and mint

extract and stir to blend.
Careful not to whisk at this
time, as that will create
bubbles and the resulting ice
cream will not be as rich or
dense.
Whisk the eggs in a mixing

bowl until light and fluffy,
approximately 1-2 minutes.
Whisk in sugar, just a little at
a time, until all the sugar is
added. Once all sugar is
added, whisk for about 1
minute longer.
Add chopped pieces of

chocolate during last five
minutes of mixing. Freeze for
at least 4-5 hours prior to
serving. In my freezer, it
usually takes up to 6 hours to
get the way I like it.
Transfer mixture to ice cream

maker. Follow according to
your ice cream makers
instructions.
a sweet pea chef
APPENDIX
lemon-dill aioli
will thicken and become a

creamy, white-ish color).
2 large egg yolks (pasteurized,

to be safe)
1/4 cup fresh lemon juice
1 1/2 tsp. fresh parsley, minced
1 tsp. kosher salt
3/4 tsp. dried dill
1/2 tsp. lemon zest
1/4 tsp. Worcestershire sauce
3/4 cup olive oil
Refrigerate for 1 hour prior to

serving to allow flavors to meld.
Place all ingredients, except for

olive oil, in a blender. Pulse to
combine. With the blender
running, very slowly drizzle in
olive oil, little by little, until an
emulsion forms (the mixture
garlic aioli
1 1/2tbsp garlic, minced
1 egg, at room temperature
1 1/2cups olive oil
1-1 1/2tbsp. fresh lemon juice,
to taste
1/2tsp. kosher salt
pepper
In a blender or a food processor,
puree garlic with egg. With the
food processor or blender
running, add the olive oil at a
pico de gallo
very slow, steady and thin
stream. You should see the
mixture start to emulsify. Add
lemon juice to loosen mixture.
Once the mixture has
emulsified, add kosher salt and
pepper and combine for another
10 seconds. Taste for
seasoning. Transfer to a bowl,
cover and refrigerate.
*If youd like an easier method,
just add 1 clove minced garlic,
1/4 teaspoon lemon juice and
some freshly ground black
pepper to 2 tablespoons
mayonnaise.
2 medium vine-ripe tomatoes,

diced
1/2 small red onion, chopped
1/2 tsp. jalapeno pepper, seeded
and finely chopped
4 sprigs cilantro, roughly
chopped
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp. fresh lime juice
pepper
1/8 tsp. cumin
Combine all ingredients in a
medium bowl. Season with
additional salt, lime, pepper
and/or cumin to taste. Let sit for
at least 30 minutes.
a sweet pea chef
APPENDIX
creamy dill sauce
homemade pizza dough
1/2 cup mayonnaise

1/2 cup plain yogurt
juice from 1/2 a lime (approx 2 tbsp)
1 tsp. jalapeno pepper, minced
1 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. dried dill weed
1/8 tsp. garlic powder
1 cup water
3 cups bread flour
1 tbsp. sugar
1 tsp. kosher salt
2 tbsp. olive oil plus extra for
brushing dough
2 tsp. yeast
Combine all ingredients in a small

bowl. Season with additional salt,
lime, pepper and/or cumin to taste.
Refrigerate for 30 minutes.
Place all ingredients in your bread

machine and follow the instructions
for your bread machine. instructions.
I pre-bake pizza dough a little before

I put any toppings on it. I find this
makes the dough nice and crunchy
with a good chewiness to it. Very
tasty.
Once the dough is ready, split it into

two equal pieces and roll each out
Just place each dough, separately, on

the stone in a preheated oven at 450
makes 2 medium pizza doughs
separately on a lightly-floured
surface until the right size to fit on
the pizza stone.
degrees. Put the stone in while the

oven is heating so its hot when the
dough gets placed on it.
Sprinkle some cornmeal, about 1

teaspoon, over the stone once its hot
to keep the pizza from sticking. I
also put some cornmeal on the pizza
peel so the dough doesnt stick when
I transfer it to the oven.
Once it is spread evenly over the

stone, make several puncture holes
with a fork to help keep the bubbling
down. Also, brush the entire surface
of the dough with a light layer of
olive oil. This will help keep the
dough chewy and not brittle. As it
bakes, check dough to make sure its
not bubbling. If it is, just press
down any large bubbles with a
spatula. Once the dough starts to
become lightly golden, take it out of
the oven and place your favorite
toppings on it. Follow pizza recipe
as directed.
a sweet pea chef
APPENDIX
alfredo sauce
1/4 cup unsalted butter
1/2 package (4 oz) cream cheese
1 tsp. garlic powder
1 cup milk
3 oz. grated parmesan cheese
Melt butter in a medium, nonstick saucepan over medium
heat. Add cream cheese and
garlic powder, stirring with wire
whisk until smooth. Add milk, a
little at a time, whisking to

smooth out lumps. Stir in
Parmesan and pepper. Remove
from heat when sauce reaches
desired consistency.
2-4 cloves garlic (depending on

how strong of a garlic taste you
like)
Kosher salt and freshly ground
black pepper to taste
pesto
Combine all the ingredients in a

food processor and pulse to your
desired consistency. You can
also pulse the garlic and pine
nuts together before the other
ingredients to break them down
a little bit more.
2 1/2 oz fresh basil

1/2 cup pine nuts (or walnuts)
1/2 cup olive oil
1/3 cup grated Parmesan cheese
a sweet pea chef
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http://www.asweetpeachef.com/easy-family-recipes-cookbook/ to get
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You might also be interested in my newest cookbook, Cooking Can Be Easy, which is
loaded with over 100 original recipes, each with simple, easy-to-follow directions and
colorful photos on every page. Plus, it contains several exclusive recipes not found
anywhere else. Click here to learn more.
Enjoy!

Easy Family Recipes Cookbook

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a sweet pea chef