Sunday, July 22, 2007

Creamy Potatoes and Peas

I first made this a year ago, and I did it in a 12”. I found the basic recipe for potatoes and peas, and then thought it might taste good with the bacon added. It really did add a zip to the whole dish. I found that it turned the milk more tan, but if you’re OK with that, it still looks and tastes great.

Today, we didn’t have any of the fresh baby potatoes, so I just cut up some regular ones. It still tasted great, but I love it with the fresh ones.

Creamy Baby Potatoes and Peas

10” Dutch Oven
7 briquettes below
12-13 briquettes above

  • 1/2 package of bacon, sliced into 1” slices
  • 1 dozen baby potatoes or 5-6 med potatoes
  • 1 ½ cups milk (I used vitamin D whole milk)
  • 1 cup water
  • 4 tablespoons butter
  • 1/2 package frozen peas
  • Pepper
  • Ms Dash or other dried veggie seasoning mix
  • Seasoning salt
  • About 3 Tbsp Flour

Start by lighting up some coals. When they get hot (good bits of white around the edges), cook the bacon until it’s crispy. Then drain off the grease.

Add the potatoes, the milk, the butter, the water, and the peas. I was a little nervous about adding the cold peas and the cold milk to the hot oven, but it seemed to come out OK.

Add the Pepper and Ms Dash to taste, I prefer it pretty liberal. Apply the heat and slow cook the mixture, stirring frequently. In the last 15 to 20 minutes, add the flour, a tablespoon at a time until it’s thick enough

Today, I also grilled up some burger patties, because my family wanted to have some “meat” with the side dish. I also pulled out my shallow 12”, boiled some water and cooked some corn on the cob. It all added up to a full meal.

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