Instructions: I know its a little late for this dish, but I made it for dinner last night and it was delicious. It was published in the Chicago Tribune a couple of weeks ago.

Cook bacon and onion in large non-stick skillet until onion begins to soften, 3-4 minutes. Add celery and bell peppers. Cook over medium-high heat, stirring often, until vegetables begin to brown at edges, 5-6 minutes.

Pour in vinegar, cook for several seconds, then add peas; heat briefly. Add cream and reduce heat to low. Simmer gently 2 to 3 minutes to thicken. Add salt and red pepper to taste. Remove from heat, stir in cilantro and serve.

It made 2 big servings.

NOTE: I used 2 Morningstar Farms breakfast strips instead of bacon and sauteed that with the onions in canola oil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.