If you're serving a smaller group, halve the pea recipe, but prepare all of the steak because leftovers make good sandwiches. (Serves 8)
","edit_created":true,"id":10722,"legacy_id":"10000001969892","name":"Blue-Plate Classic Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"blueplate classic menu","total_ratings_score":0,"updated_at":"2011-04-26T17:39:19-04:00","average_rating":0,"permalink":"blue-plate-classic-menu-10000001969892","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Cook 2 chopped bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Add 1/2 cup minced shallots to drippings in pan; cook 3 minutes or until tender, stirring occasionally. Add 6 cups thawed frozen green peas and 1/2 cup fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 3 minutes or until peas are tender. Remove from heat; stir in 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sprinkle with bacon.
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