Pea Salad – A delicious and easy ‘make-ahead’ salad ! UPDATE – An even tastier and easier version!!

Pocono House - View from Lodge at Arrowhead Lake -
View from the Lodge at Arrow Head Lake – PA

I just returned from spending two weeks at our home in the Pocono Mountains where we don’t have an internet or TV connection, which actually makes it very relaxing.  I also spent a few days outside of Philadelphia with one of my sons and his family & they ‘gifted me’ by bringing me to see The Lion King – what a colorful, lively and just plain fabulous play it is!!

While at the Pocono house I did some spring projects, such as giving the deck a BIG SCRUB with some pretty powerful cleaning products.  When the directions tell you not to get any of it on your skin etc., you know it’s strong. But it works!!   (DO NOT invite me to your home to scrub your deck, thank you!  LOL!)

I didn’t have time to scrub the deck last spring… and look how bad it got in just 1 year! 

spring 2015 - deck
I used ‘Clorox – Pro-Results’ – it worked great!

small red heart

Pea Salad – Ingredients and Method

I LOVE Pea Salad!!  This version is guaranteed to turn Pea Haters in Pea Lovers – even people who aren’t overly fond of peas end up going back for seconds and even thirds. 


  • 1 (14.4 oz.) package of frozen peas  ++ Allow to thaw and drain in a colander.  No need to cook!   ++  2015 – New version.   Microwave peas with 1/4 cup water for a minute – stir. Microwave another minute – stir, then microwave for about 30 more seconds and drain in a colander. (Shaking the colander helps to remove all the water. You don’t want a watery salad!)
  • 1/3 cup celery, diced
  • 1/2 cup red onion, sliced thin 
  • 6 oz. Cheddar (or American) cheese, cut into small cubes   ++  ALTERNATIVE – substitute 1 cup purchased shredded Cheddar cheese … or … shred the cheese yourself for the BEST flavor!  
  • 2 – 3 hard-cooked eggs, sliced thin   
  • 1/4 cup mayonnaise
  • 1/4 tsp. dried basil
  • 1/4 cup chopped sweet pimentos  
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Mix all ingredients in a medium-sized bowl – it’s as easy as that!  Cover with plastic wrap and refrigerate for a few hours – or overnight. How’s that for quick and easy?   Enjoy!

Here’s my friend Joanne’s presentation of ‘Pea Salad’ – great job my friend!!

pea salad - Joanne's version

Pea Salad -

Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce

When my sons were still living at home, my family enjoyed this chicken dish immensely. And now my sons prepare it for their families. Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce is pretty easy to make – yet it’s delicious enough for company.

In the last 20 years I honestly believe the size of chicken breasts has doubled. With that in mind, I cut each boneless chicken breast in half to make chicken cutlets. I also made another slight tweak in the recipe which makes the sauce creamier.

++ Recently, I saw that someone had posted the original recipe for this, called Chicken with Basil Cream Sauce, on Pinterest, and included the 1/2 cup fresh basil.  I, myself, have never bothered with the basil but, by all means, add it if you wish.

Ingredients & Method                 Serves 4

  • 2 boneless, skinless chicken breasts – cut in half and pounded between plastic wrap ’till about 1/2″ thick
  • 1/4 cup milk or cream (I use cream.)
  • 1/2 cup Italian-flavored bread crumbs
  • 1 Tbs. butter  &  2 Tbs. olive oil – for frying
  • Knorr bouillon cube – or – 2 regular bouillon cubes
  • 1/2 cup hot water
  • 1 cup heavy cream
  • 1 (4 oz.) jar diced pimentos – drained
  • 1/2 cup thinly sliced basil – optional !
  • 1/4 tsp. salt – or ‘to taste’   
  • 1/2 tsp. pepper
  • 1/4 cup grated Parmesan (I highly suggest using fresh Parmesan.)
  • 2 tsp. cornstarch mixed with 2 Tbs water   ++ OPTIONAL 


Cut each boneless chicken breast in half and pound each piece between plastic wrap ’till about 1/2″ thick. I used a rolling pin because I couldn’t find my meat mallet… You can also use a cast iron skillet. Or, as one chef put it, his “hard-cover copy of Les Miserables“!!

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

Pour 1/4 cup cream (or milk) into a shallow bowl. Place 1/2 cup breadcrumbs on a plate. Dip each chicken piece first in the milk (dip both sides), then in the bread crumbs – set aside. If you have an extra moment, press the breadcrumbs into the chicken a bit – it helps the breadcrumbs to adhere. You can also sprinkle the chicken with a bit of paprika if you like, but it’s not necessary.

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

In a large skillet, add 1 Tbs. butter  &  2 Tbs. olive oil. Using medium heat, cook each piece of chicken for 3 – 3 1/2 minutes a side, turning once. (Feel free to add a bit more butter or oil…) 

Breaded Chicken Cutlets with Parmesan-Pimento Cream Sauce

Set cooked chicken aside and keep it warm.

Breaded Chicken Breast with Pimento-Parmesan Sauce

To the same skillet, add 1/2 hot water and the bouillon cube(s)

Bring to a boil, mixing in the browned bits at the bottom of the skillet. Lower heat – add 1 cup heavy cream. Cook, stirring, for 1 minute.


  • 1 (4 oz.) jar diced pimentos – drained 
  • 1/2 cup thinly sliced basil – optional !
  • 1/4 tsp. salt – or ‘to taste   
  • 1/2 tsp. pepper
  • 1/4 cup grated Parmesan (I highly suggest using freshly grated Parmesan)

Simmer. stirring, for another minute or two – until mixture thickens slightly.

++ OPTIONAL  For a thicker sauce, mix 2 tsp. cornstarch with 2 Tbs water, add to skillet and continue to simmer, stirring, for another minute – or until thickened. (I like my sauce nice ‘n creamy!)

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

Pour some sauce over the chicken, and pour the rest into a gravy boat to be passed at the table.  Enjoy !!

Chicken with Creamy Parmesan and Pimento Sauce - My Yellow