Best Cream Cheese Stuffed Pea Pods Recipes

STUFFED SNOW PEAS

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.

TARAMOSALATA-STUFFED SNOW PEA PODS

Steps:

• In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
• Blend briefly.
• Add breadcrumbs and lemon juice and blend briefly again.
• Trickle in oil very slowly while blending.
• When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
• Adjust seasoning, seeing if it needs some salt and add pepper to taste.
• Set aside.
• Steam snow peas about 3 minutes, until they puff up and turn bright green.
• Drain and run under cold water.
• When cool enough to handle, trim off stem end and strings.
• This will open peas.
• Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
• Chill 1 hour.
• Serve cold.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

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.

SMOKED SALMON STUFFED PEA PODS

Steps:

• 1. Split each pea pod down one seam, removing peas.
• 2. Thoroughly mix cream cheese, salmon, garlic salt and pepper.
• 3. Place cream cheese mixture into a pastry bag fitted with a star tip. Alternatively a zip-lock baggie with one corner snipped off can be used.
• 4. Pipe cream cheese into each pea pod, replace a few peas on top of the cream cheese, dust with small amount of dill weed.

STUFFED SUGAR SNAP PEAS

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.

MAUIGIRL'S SMOKED SALMON STUFFED PEA PODS

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.