Aunt Squishys Peas N Cheese Recipes

PEAS IN CHEESE SAUCE

Steps:

• In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through.

AUNT SQUISHY'S POUTINE CASSEROLE

Steps:

• About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
• Preheat Oven to 400 F once hashbrowns have thawed.
• In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
• Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
• Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
• Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
• Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.

AUNT SQUISHY'S PEAS-N-CHEESE

Steps:

• Melt butter over medium high heat in a medium to large non-stick sauce pan or Dutch oven.
• Add flour and whisk until smooth.
• Slowly add milk, whisking continuously until smooth.
• Add salt, pepper, garlic powder, and shredded cheese and continue to heat, stirring continuously until sauce is smooth, creamy, and not at all stodgy or gloopy. (See pro-tips)
• Remove the pot from heat and add the frozen peas (do not thaw them in advance - see pro tips). Stir peas quickly to get them coated and evenly distributed.
• Put a lid on the pot and let it sit for 8-10 minutes until peas are warmed through and serve.

AUNT SQUISHY'S GOOEY CHICKEN

Steps:

• 1. Preheat oven to 350 F
• 2. In a large bowl, combine stuffing mix & melted butter. Stir and set aside 1/2 cup for topping.
• 3. Combine chicken, zucchini, yellow squash, soup, sour cream, ranch packet, and mozzarella cheese to remaining stuffing mixture and stir thoroughly.
• 4. Transfer stuffing and chicken mixture into a lightly greased 9x13 baking dish and sprinkle w/reserved stuffing
• 5. Bake uncovered 40-45 minutes until golden and bubbly

AUNT SQUISHY'S AHI PASTRIES W/PESTO CREAM SAUCE

Steps:

• Pre-heat oven following the package directions on the crescent rolls and prepare a large cookie sheet with parchment paper.
• Gently pat the ahi tuna steaks dry with a paper towel to remove excess moisture and cut each steak into 8 equal pieces no larger than 2 inches long and 1 inch squared (for best fit with the crescent rolls)
• Place the pieces of ahi into a small bowl and add salt, cayenne pepper, and garlic powder. Toss gently to coat evenly.
• Open the crescent rolls and separate the dough along the perforations, laying each piece out flat (if you're pinched for space you can do this in batches)
• Gently roll one piece of seasoned raw ahi tuna into each crescent roll dough piece, beginning at the large end of the triangle and rolling toward the narrow end as usual. Tuck the sides of the crescent roll dough around the tuna and pinch the dough gently to completely encase the fish.
• Place all 16 tuna filled crescent rolls on the parchment lined cookie sheet, spacing evenly, and sprinkle each with a pinch of parmesan cheese.
• Bake 12 minutes or according to crescent roll package directions.
• While the crescent rolls are baking, place the pine nuts in a blender or food processor and pulse until a fine paste is created (it will be a dry and crumbly paste at this stage but that's normal)
• Add the jar of basil pesto to the blender and pulse until the pine nuts are fully incorporated (at this stage the consistency is going to be a little bit like wet plaster ... don't worry ... still normal).
• Finally, add the heavy cream in 1 oz increments (think shot glass) and pulse to incorporate until the texture of the sauce becomes smooth and creamy like a nice gravy or hollandaise. Then set aside at room temperature.
• When the crescents are done cooking, check to make sure they're done by pinching one gently between your fingers. The dough should have a very delicate crusty feel and be a lovely golden color. Serve with a small dollop of creamy pesto on each and enjoy.

PEAS 'N' CHEESE SQUASH SPAGHETTI

Steps:

• Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
• Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
• Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.

AUNT SQUISHY'S CASHEW BEEF STIR FRY

Steps:

• Combine ground beef, garlic, seasoned salt, onion powder, and montreal steak seasoning in a very large skillet over high heat and cook until beef is thoroughly browned.
• While beef is browning, drain liquid from the peas, carrots, and corn and finely chop the kale into very small pieces.
• Once beef is cooked, drain off excess fat and return beef to the skillet. Add chicken broth, worcestershire sauce, drained peas/carrots/corn, and diced tomatoes and stir thoroughly.
• Continue cooking mixture over medium heat until warmed through. Add diced kale on top of the mixture and cover with a lid (do not stir in the kale just yet).
• Cook until kale is slightly wilted (about 5-10 minutes) and has turned a vibrant shade of glossy green. Remove lid, add cashews, and stir mixture together thoroughly and serve.