When we made the mustard-roasted chicken a few weeks back, I made way too much of the crispy breadcrumb mixture. So, for Super Bowl Sunday, I used the rest to make a healthier replacement for fried chicken to enjoy during the game.
I asked Lance what sides he wanted, and he said Trader Joe’s Mac & Cheese and something green with bacon in it. I’m not usually a fan of most frozen foods, but that Mac & Cheese tastes like a side you’d get at a restaurant. It has four cheeses – Cheddar, Swiss, Havarti, and Gouda.
I had already bought some snap peas, so I prepared those as our 2nd side. They turned out so delicious that I had to share the recipe!
Bacon Parmesan Snap Peas (adapted from The Pig & Quill)
- 1 lbs sugar snap peas
- Juice and zest of 2 lemons
- 1/3 cup extra virgin olive oil
- ½ T Dijon mustard (I used Trader Joe’s whole grain Dijon)
- ¼ cup grated parmesan
- 3 slices thick bacon
1. Cook your bacon and crumble into pieces.
2. Bring a large pot of water to a boil. Prepare another bowl with ice water.
3. When water boils, add your snap peas, cooking until tender and bright green, only 30 – 60 seconds. Immediately remove with a slotted spoon and add to the ice water so they stop cooking.
4. In a large bowl, whisk together lemon juice, zest, and mustard. Whisk in the olive oil and season with salt and pepper.
5. Drain the cooled peas and add to the dressing bowl. Toss with parmesan cheese and crumbled bacon.