Other items to add around your home are vintage bowls full of pastel candy Easter eggs, tarnished silver bowls brimming with chocolate Easter candy, and once again I love vintage collectible Easter collections.
Almost everyone I know purchases Easter Lilies to decorate around the house. My sister, Sandy loves them and her thought is the more the better. The Easter lily has beautiful white trumpet shaped flowers that are very fragrant. Usually sold as potted plants they also make a lovely hostess gift if you are invited to Easter dinner at family or friends home. Once Easter has passed you can plant in your garden in a sunny well drained spot. My family and friends in WA state (Skagit Valley area) are all enjoying the beauty of an explosion of color with all of the fresh daffodils and tulips that are growing in the fields there. Vases filled with both of these flowers look beautiful on your dining table or buffet.
The celebration of Easter is the resurrection of Jesus Christ. The resurrection established Jesus as the powerful Son of God and is proof that God will judge the world in righteousness. God has given Christians "a new birth into a living hope through the resurrection of Jesus Christ from the dead." Christians, including me through faith in the workings of God are spiritually resurrected with Jesus so that we may walk in a new way of life. And what a blessing that is!
"The naked earth is warm with Spring, and with green grass and bursting
trees leans to the sun's kiss glorying, and quivers in the sunny breeze." - Julian Grenfell
I hope you enjoy the delicious recipes listed below and have a glorious Easter brunch/lunch/outdoor picnic and/or dinner Remember the reason we celebrate Easter and give thanks to God for all your blessings.
Festive Easter Beverage - I used to make this for catering picnics
1 (12. oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 qt. chilled club soda
Fresh raspberries, garnish
Fresh mint leaves, garnish
Into a large pitcher stir lemonade concentrate and cranberry juice cocktail. Cover and chill for 2 hours. Stir in club soda just before serving. Pour into glasses and add a couple of raspberries and garnish with mint leaf. For a champagne version; substitute 1 (750 milliliter) bottle and 1/4 cup Cointreau liqueur for the club soda.
Delicious Strawberry Lemonade
10 cups cold water
2 cups sugar
6 - 7 large lemons, juiced
1 lb. ripe strawberries, rinsed and drained
Extra berries or lemons sliced for garnish
With a vegetable peeler, peel zest from each lemon and don't get the white part. Place the zest into a bowl with 1 cup of sugar and allow to set for about 45 minutes. Juice all the lemons and be sure to get every delicious drop of juice. Bring the water to a boil and remove from heat. Add remaining sugar, lemon juice and berries mashing with potato masher. Allow the fruit to steep until the water is just lukewarm about 30 minutes. Add lemon peels and sugar to the fruit and water, mixing to combine. Stir to dissolve the sugar and release the lemon oil in the zest. Place a fine mesh strainer into a large bowl and pour in the lemon strawberry mixture, pressing lightly to remove all the juice. Allow mixture to cool completely and pour into a pitcher and place in fridge. To serve; add ice to glasses, pour in some lemonade and garnish with either lemon slices or strawberry slices.
Delightfully Refreshing Sangria - one of my very favorites
1 bottle of good white wine
1 cup frozen raspberry lemonade (defrosted)
1 cup club soda, chilled
1/2 cup raspberry liqueur (Chambord is my choice)
2 oz. brandy
8 large luscious red fresh strawberries
1/2 cup fresh raspberries
Rinse berries in cold water, pat dry and slice strawberries. Place sliced berries and raspberries into a beautiful glass or crystal pitcher. Pour raspberry liqueur over fruit and let steep in the fridge for about 1 hour. Add defrosted raspberry lemonade and wine and pitcher mixing to combine, add club soda and place in refrigerator covered for a couple of hours. To serve; add ice cubes to glasses and pour in sangria being sure go get some of the fruit into glasses too.
Savory Marinated Shrimp
1 1 2/ lbs. medium to large cleaned, peeled and steamed shrimp
2/3 cup olive oil
1/2 cup white balsamic vinegar
2 Tbl. fresh cilantro, chopped
2 Tbl. fresh lemon zest
salt and freshly ground black pepper
Tabasco
Boston lettuce leaves
Into a bowl whisk olive oil, balsamic, cilantro, zest, salt, pepper and good splash of Tabasco, pour mixture into a large zip lock baggie and add cleaned and steamed shrimp. I like to also place the baggie into a bowl or baking dish so no chance of leaking. Chill up to 24 hours and turn occasionally. Arrange lettuce leaves into serving glasses or onto a large serving platter. Spoon shrimp into glasses or onto platter and drizzle with vinaigrette.
"Springtime is the land awakening. The March winds are the morning yawn." - unknown
Chive and Smoked Salmon Deviled Eggs
1 dozen large or extra large eggs, hard boiled, rinsed under cold water and peeled
1/2 cup mayonnaise
1 tsp. Dijon
1 Tbl. fresh lemon juice
1/4 cup smoked salmon, finely minced
2 Tbl. shallots, very finely minced
Tabasco, to taste
2 Tbl. fresh chives, minced
1 Tbl. fresh dill, minced (extra sprigs for garnish)
2 Tbl. fresh parsley, minced
salt and freshly ground black pepper
Cut eggs in half lengthwise and gently remove yolks to a bowl. Mash egg yolks well and stir in mayonnaise, lemon juice, Tabasco, salmon, chives, dill, parsley and season with salt and pepper. Place egg yolk mixture into a piping bag with a large tip of your choice. Place sliced whites onto an egg platter or onto a serving platter lined with Boston leaf lettuce and pipe yolk mixture into whites. Cover and chill for about 1 hour. Garnish with small sprigs of fresh dill.
Appetizer Easter Tea Sandwiches
1 (8 oz.) package cream cheese, soft and room temperature
3 Tbl. fresh lemon juice
1 scallion, finely minced including green part
pinch of salt
dash of Tabasco
20 thin white bread slices, crusts removed, using a cookie cutter or biscuit cutter cut into desired shapes
1 English cucumber, sliced into paper thin rounds
8 oz. thin slices of lox
1 ripe Haas avocado, peeled seeded and very thinly sliced
Fresh dill sprigs
Into a mixing bowl beat cream cheese to creamy texture, add lemon juice, Tabasco, scallions and salt and beat to combine. Gently spread a little onto each slice of bread and layer on some avocado, salmon and cucumbers. Sprinkle with fresh dill, cover with plastic wrap and refrigerate for about 1 hour.
Brunch Blueberry French Toast Bake
13 slices of thick good quality bread, cut into 1-inch cubes (you can remove crusts if you like)
2 (8 oz.) packages cream cheese
1 1/2 cups fresh blueberries
1 Tbl. fresh lemon zest
12 eggs
1 1/2 cups milk
1/2 cup heavy whipping cream
1/3 cup honey (I heat honey in microwave for just a few seconds to get more liquid)
Sauce
1 cup sugar
2 Tbl. cornstarch
2 Tbl. fresh lemon juice
1 cup water
1 1/2 cups fresh blueberries
1 Tbl. butter
Place half of the bread cubes into a greased 13 x 9 -inch baking pan. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs, add lemon zest, milk, cream and honey; mixing well to combine. Pour over bread mixture, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Cover with foil and bake for 30 minutes. Uncover and bake for another 25 minutes or until lightly golden brown and center is set. For sauce; make while french toast is baking; in a saucepan add sugar, water, lemon juice and cornstarch whisking until smooth. Bring to a boil and cook stirring for about 3 minutes. Stir in blueberries; reduce heat to simmer and cook for about 10 minutes. Stir in butter until melted. Pour sauce into pretty serving container. To serve; cut slices of french toast and drizzle over sauce.
Cranberry Coffee Cake - I happen to love coffee cakes, maybe because my mom always made delicious ones
2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
3/4 cup fresh orange juice
1/4 cup butter, melted
1 tsp. pure vanilla extract
2 cups frozen cranberries, rough chopped
2 Tbl. fresh orange zest
Cream Cheese Layer
1 (8 oz.) package cream cheese, soft
1/3 cup sugar
1 egg
1 tsp. pure vanilla extract
Topping
3/4 cup all purpose flour
1/2 cup sugar
1/2 cup cold butter, cubed
1/4 cup pecans, lightly toasted and chopped
2 tsp. fresh orange zest
Preheat oven to 350 degrees. In a large bowl add flour, sugar, baking powder and baking soda. In another bowl combine the egg, orange juice, butter and vanilla; stir into dry ingredients until combined. Fold in the cranberries and orange zest and pour into a greased 9-inch springform pan. Cream cheese layer; in another bowl of electric mixer beat cream cheese and sugar until smooth. Beat in eggs and vanilla and spread batter over batter. For topping; in a bowl combine flour, sugar, zest, and pecans and cut in the butter so topping resembles coarse crumbs. Sprinkle over top. Place onto a baking sheet and bake for about 1 hour and 15 minutes or until golden brown. Remove to wire cooling rack and cool 15 minutes before removing springform.
"Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night." - Rainer Maria Rilke, Letters of Rainer Maria Rilke - December 1875 - December 1926
Leek, Salmon and Bacon Quiche
1 (9-inch) unbaked pie crust
1 leek, sliced in half lengthwise, rinsed well in cold water, use only white and light green part
3 slices thick cut apple smoked bacon, sliced
1 cup smoked salmon, large flakes
1 1/2 cups Gruyere cheese, grated
7 eggs
1 cup half and half
salt and freshly ground black pepper
Tabasco, to taste
1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees. Place pie crust into oven and bake for 5 minutes. Remove and prick sides and bottom of crust and place back into oven for 5 minutes. Remove and place on cooling rack. Turn oven temperature down to 350 degrees. Into a saute pan, add bacon and cook until browned and crisp, remove to paper towels to drain. Remove most of bacon fat and add leeks and cook for about 3 minutes. Into a bowl, add eggs, half and half, salt, pepper, parsley and Tabasco whisking until combined. Place the cooked leeks, salmon and bacon into bottom of prepared pie shell and top with half of cheese, pour on egg mixture and top with remaining cheese. Bake in 350 oven for about 45 to 50 minutes or until center is set. Remove to cooling rack and let rest for about 10 minutes for cutting into.
My Mom Dorothy's Heavenly Dinner Rolls - always great for later with a nice sliver of ham added - yummy
1 cup shortening
1 cup sugar
2 tsp. salt
1 cup boiling water
2 eggs, lightly beaten
2 (1/4 oz.) envelopes active dry yeast
1 cups water water (115 degrees)
6 cups all purpose flour
1/4 cup butter, melted
1 Tbl. fresh chives, snipped
1 Tbl. fresh chopped parsley
1 Tbl. fresh rosemary, minced
Into a large bowl add shortening, sugar and salt, and stir in 1 cup boiling water. Cool and then stir in eggs. Into a bowl combine yeast and 1 cup warm water; let stand 5 minutes and stir into egg mixture. Gradually add flour and herbs stirring until blend. Cover and chill 4 hours. Roll dough into 1/4 inch thickness on a floured working surface. Cut with 2-inch round cutter. Place 2-inches apart onto lightly greased baking sheets. Brush with melted butter and let rise at room temperature for 1 hour or until doubled in bulk. Bake in 375 degree preheated oven for about 12 minutes or until nicely golden brown. Note: these dinner rolls also taste great with small bits of prosciutto added to them.
Potato Salad - great to serve with a baked ham
4 lbs. Yukon Gold potatoes, peeled and left whole
7 hard boiled eggs, (grate 5 of them and slice 2 of them)
1 cup mayonnaise
1/2 cup sour cream
5 celery stalks, thinly sliced including green leaf part
6 scallions, thinly sliced on diagonal including green part
3 Tbl. pickle relish
1 tsp. fresh lemon zest
1 Tbl. Dijon or yellow mustard (my husband likes lots of mustard)
salt and freshly ground black pepper
1/2 lb. bacon, sliced
2/3 cup sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped
3 Tbl. fresh chives, minced
splash of white wine vinegar
1 tsp. sugar
Into a small saute pan add bacon, cook until browned and crisp then remove to paper towels and set aside. Into a pot of boiling salted water, add potatoes and cook about 30 minutes or until tender. Drain well and cool, cut into 1-inch chunks, place into a large bowl and drizzle with a small amount of white wine vinegar, gently stir. Add grated eggs, celery, scallions, zest, salt, pepper, cheese, cooked bacon, parsley, and chives. Into another bowl whisk together mayonnaise, sour cream, relish, sugar and mustard. Taste and adjust seasonings and gently stir into potatoes to combine. Pour into a clean pretty serving bowl or place onto a platter and garnish with extra sliced eggs and chopped parsley. The great thing about potato salads you can basically add any ingredients you enjoy and they always seem to turn out delicious.
"It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache,
you want it so!" - Mark Twain
1/4 cup butter
3 lbs. Yukon Gold potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
3 cups heavy whipping cream
3 garlic cloves, finely minced
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1/2 cup Parmesan cheese, grated
1/2 cup white cheddar cheese, shredded
Into a large Dutch oven, melt butter and stir in potatoes and all ingredients except parsley, Parmesan and white cheddar cheese; bring to a boil and reduce heat to medium low cooking and stirring for about 15 to 20 minutes. Lightly grease a large baking casserole spoon in potato mixture. Bake in 400 degree oven for about 30 minutes or until bubbly and golden brown. Just before they are done, sprinkle with cheeses and continue baking. When potatoes are done, place baking dish under broiler for just a minute and watch so they don't burn. Remove to cooling rack and sprinkle with fresh parsley.
Sauteed Mixed Vegetables
2 yellow squash sliced into 1/2-inch slices
2 zucchini, sliced into 1/2-inch slices
2 cups fresh mixed variety of mushrooms, sliced
1 cup teardrop tomatoes, sliced in half
1 red bell pepper, seeded and sliced into 1/2-inch slices
1 yellow bell pepper, seeded and sliced into 1/2-inch slices
1 red onion, sliced into julienne slices
3 scallions, sliced on diagonal including green part
salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tsp. fresh rosemary, minced
1 1/2 tsp. fresh thyme leaves, chopped
1 1/2 tsp. fresh basil, sliced (extra for garnish)
1/4 cup fresh parsley, rough chopped
olive oil
butter
4 Tbl. fresh Parmesan cheese, shredded
In a saute pan, drizzle with olive oil and add some butter. Add red onion and bell peppers, sauteing for a couple of minutes; remove from pan and add mushrooms sauteing until mushroom are nicely browned, remove from pan, add more oil and butter and add squash, scallions, garlic and tomatoes, sauteing for a few minutes, then add back all vegetables, season with salt and pepper. Add herbs and saute briefly. Remove to serving platter and top with Parmesan. Sprinkle with fresh basil.
Berry and Spinach Salad with Strawberry Dressing
Vinaigrette
1/4 cup strawberry jam (good quality)
2 Tbl. fresh lemon juice
1 tsp. fresh lime zest, finely minced
1/4 cup canola oil
3 Tbl. apple cider vinegar
2 Tbl. water
1 tsp. sugar
1 small garlic clove, finely, finely minced
salt and freshly ground black pepper
2 Tbl. poppy seeds
Salad
1 large bag baby spinach, rinsed in cold water and spun dry
1 small red onion, thinly shaved or sliced
2 or 3 Persian cucumbers, sliced thinly on diagonal (I really like these little cucumbers)
1 cup macadamia nuts, lightly toasted
1/2 cup goat cheese, crumbled
2 cups beautiful red fresh strawberries, sliced
3 kiwi, peeled and sliced
Homemade croutons
In a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. In a large bowl, add spinach, onion, cucumbers, nuts, berries, kiwi and poppy seeds, toss to combine and pour over dressing, tossing to combine. Place salad onto serving platter and top with goat cheese and croutons.
Jello Salads - I personally happen to be a huge fan of jello salads so here are a couple of my favorites from my mom and my recipe box
Pineapple and Apricot Jello Salad
1 (8 oz.) can unsweetened crushed pineapple
2 (3 oz.) packages apricot jello
1 (8 oz.) package cream cheese, soft
3/4 cup carrots, grated
1 (8 oz.) carton frozen Cool Whip, thawed
Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Pour juice mixture into a small saucepan and bring to a boil; remove from heat. Dissolve jello into juice mixture and cool 10 minutes. Into a large bowl beat cream cheese until creamy. Gradually add jello mixture, beating until smooth. Refrigerate 30 minutes or until slightly thickened. Fold in pineapple and carrots, then Cool Whip. Transfer to a 8-cup mold coated with cooking spray. Refrigerate until set then unmold onto a serving platter or plate lined with Boston lettuce. Garnish with apricot slices and mint leaves.
Peachy Jello Salad
1 (15.25 oz.) can peach halves in natural juice, undrained (don't use those awful super sweet ones
1 cup boiling water
1 (3 oz.) package peach jello
1 Tbl. fresh lemon juice
1 (8 oz.) package cream cheese, soft
1 cup heavy whipping cream (garnish)
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
Fresh peaches, sliced (garnish)
Drain peaches, reserving 3/4 cup of juice. Chop peaches. Into a bowl, add boiling water to peach jello and stir about 2 minutes to completely dissolve. Stir in reserve peach juice and lemon juice. Pour 1 1/4 cups into a 8 x 4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until jello has set, but is not firm. Into a bowl, add cream cheese and beat with an electric mixer, add remaining jello mixture to cream cheese and beat to combine. Stir in peaches and spoon over jello in loaf pan. Refrigerate 4 hours or until firm. Unmold onto serving platter and garnish with fresh peaches and freshly whipped cream. Whipping cream; into a bowl add whipping cream and start beating with electric mixer, add powdered sugar and mix, add vanilla extract and beat to almost stiff peaks.
Chicken and Vegetable Pasta Salad
1 lb. penne pasta
4 chicken breasts, poached, cooled and shredded
2 cups fresh sugar snap peas, sliced on diagonal
1 cup carrots, matchstick cut
5 scallions, thinly sliced on diagonal including green part
1 bunch fresh asparagus, steamed to crisp tender and sliced on diagonal about 2-inches (tough ends removed) place into ice water to stop cooking and drain well again
1 English cucumber, sliced in half lengthwise, sliced on diagonal
6 radishes, thinly sliced
1 Tbl. fresh dill, chopped
1/4 cup fresh parsley, rough chopped
salt and freshly ground black pepper
Creamy Lemon Dressing
1/3 cup fresh lemon juice
4 tsp. fresh lemon zest, minced
3 garlic cloves, finely minced
2 tsp. Dijon
salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup sour cream
Into pot of boiling salted water add pasta and cook until tender, drain well and refresh in cold water, drain well again. Pour into a large bowl and add all other ingredients except dressing. For dressing; into a bowl whisk lemon juice, zest, garlic, Dijon, salt, pepper and olive oil, whisk well to combine and then whisk in sour cream. Pour dressing over pasta salad and gently mix to combine, taste and adjust seasonings. Cover and refrigerate for at least 2 hours. To serve; line a serving platter with green leaf lettuce and pile on pasta salad. Garnish with thin slices of fresh lemon and fresh parsley sprigs.
"Awake, thou wintry earth - fling off thy sadness! Fair vernal flowers, laugh forth your ancient gladness!" - Thomas Blackburn, "An Easter Hymn"
1 large spiral cut fully cooked ham (good quality) or a fully cooked boneless ham
1/2 cup brown sugar, packed
1/4 cup Dijon
1/2 cup orange marmalade
5 Tbl. fresh orange juice
Preheat oven to 350 degrees. If using a boneless ham score ham into a diamond pattern with a sharp paring knife. If using the spiral cut cooked ham, please throw away that awful seasoning packet that usually comes with them. Place ham into a foil lined roasting pan (easy cleanup). In to a bowl, stir together brown sugar, Dijon, marmalade and orange juice and pour part of it over ham and using a pastry brush, brush into diamond cuts or spirals. Place into oven and roast about 2 hours, basting occasionally with extra glaze. Remove cooked ham from oven and place onto cooling rack, let rest for about 15 minutes before slicing. Place sliced pieces on ham onto serving platter and garnish with orange slices and sprigs of fresh parsley. Note: obviously you can use a fresh ham, and follow package cooking instructions, then add glaze towards end of cooking time.
Beautiful Stuffed Pork Loin - love this, great for parties and used many times for catering
Kitchen twine will be needed for this dish
1 (4 to 5 lb.) boneless pork loin
1 cup mixed dried fruits, chopped
2 Tbl. brown sugar
1 Tbl. fresh sage, chopped
pinch of red pepper flakes
1 cup water
salt and freshly ground black pepper
olive oil
6 ripe Bosc pears
2 Tbl. butter, melted
2 tsp. fresh lemon juice
2 tsp. honey, heat in microwave to melt slightly
1/2 tsp. fresh rosemary, chopped
2 (10 oz.) packages cipollini onions, peeled (if you can't find them which is a possibility, use pearl onions, frozen ones are fine)
Glaze
1/2 cup pear preserves - the brand I always use is St. Dalfour this brand is my favorite
In a saucepan, add 1 cup of cold water with mixed fruit, brown sugar, sage and red pepper flakes, bring to a boil cooking for 2 minutes. Remove from heat and cool. For Pork; butterfly the pork by making a lengthwise cut down center of 1 flat side, cutting within 1/2-inch of other side and do not cut all the way through. Open pork, forming a rectangle and place between 2 sheets of plastic wrap. Flatten pork using a meat mallet to 1/2-inch thickness. Sprinkle well with salt and pepper. Spoon cooled fruit mixture over pork leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion starting a one long side. Tie with kitchen twine and 1 1/2-inch intervals. Once pork is rolled and tied with twine sprinkle with more salt and pepper. Preheat oven to 375 degrees. Add some oil to roasting pan over burners on your stove and place pork in pan and brown on all sides. Once browned, make sure pork is seam side down.
Next; cut pears in half lengthwise and remove cores and slice thickly again. Stir together melted butter, lemon juice, honey, rosemary, salt and pepper. Stir in onions and then stir pears in. Spoon this mixture around pork roast in roasting pan. Bake for about 1 hour or until meat thermometer inserted into thickest part of stuffing registers 140 degrees. Stir the pear/onion mixture half way through cooking time. Remove pan from oven to cooling rack and cover with foil. For Glaze; place pear preserves in small saucepan and heat through. Place pork onto cutting board and remove kitchen twine. Carefully slice pork into pieces and place onto serving platter surrounded by roasted pears and onions. Drizzle over pan juices and then pour warm pear preserves over sliced pork. Garnish with large sprigs of fresh parsley.
Chicken Cordon Bleu - I absolutely love this and used to make it all the time when I first started cooking and entertaining - I called it my fancy dinner for guests and I still make it
8 boneless skinless chicken breasts
8 slices Swiss or Gruyere cheese, sliced on about 1 (deli dept.) use a good quality cheese
8 slices black forest ham, sliced on about 1 (deli dept.) use a good quality ham
1 cup all purpose flour
2 eggs, whisked with a couple Tbl. of cold water
2 cups Panko breadcrumbs or regular breadcrumbs
2 tsp. paprika
salt and freshly ground black pepper
olive oil
butter
1 cup dry white wine
2 tsp. chicken base
1/2 tsp. prepared horseradish (I like it, but you don't have to use)
1 Tbl. cornstarch
1 cup heavy whipping cream
Fresh parsley, chopped
Onto a work surface add plastic wrap and place a chicken breast between add another piece of plastic wrap. With a meat mallet pound chicken to 1/2-inch thickness. Place a piece of cheese and ham on half of chicken breast within 1/2-inch of edges. Fold the edges of chicken over filling and secure with toothpicks. On a plate, mix flour with paprika, salt and pepper. Place Panko breadcrumbs onto another plate and in a large bowl add whisked eggs. First coat the pieces of filled chicken breasts with flour mixture, then place in egg mixture, then roll in Pakno breadcrumbs. Into a large saute pan, add good drizzle of olive oil and few pats of butter over medium high heat. Add chicken breasts and cook until browned on both sides. Depending on size of your pan you might have to brown chicken in batches. In a bowl add wine and chicken base (and horseradish if desired), whisking to combine. Pour this into pan with chicken, reduce heat to low and simmer about 30 minutes. Remove chicken from pan and take out toothpicks, place onto a serving platter and tent chicken with foil to keep warm. In a bowl, blend cornstarch with cream and slowly whisk into saute pan with wine and chicken base mixture, cook and stir until thickened. Pour over chicken and garnish with fresh parsley.
Minted Lima Beans - my husband loves lima beans
6 cups fresh shelled butter beans or frozen baby lima beans
3 Tbl. butter
1 small shallot, thinly sliced
2 large limes, juiced
1 tsp. fresh lime zest (garnish)
2 Tbl. mint leaves, chopped
salt and freshly ground black pepper
In a saucepan, add 6 cups of cold water and salt and bring to a boil. Add shelled butter beans and cook until tender about 12 minutes OR if using frozen baby lima beans add less water and just cook until heated through. When cooked drain well and pat dry with paper towels. Meanwhile, into a saute pan, add drizzle of olive oil and touch of butter, add shallots and cook until soft and lightly browned. Drain shallots on paper towels. Place butter into a beautiful serving bowl and pour in warm beans and toss with butter until melted. Add cooked shallots and lime juice and toss to combine. Fold in mint, season with salt and pepper and scatter lime zest on top.
Springtime Peas
1 lb. sugar snap peas in pod
1/2 lb. English peas, shelled
2 Tbl. butter (divided)
1 shallot, minced
1/4 cup water
2 Tbl. fresh dill, chopped
2 Tbl. fresh mint, chopped
1 Tbl. fresh lemon juice
1/2 tsp. sugar
salt and freshly ground black pepper
Into a large saute pan, add butter and melt over medium low. Stir in shallots and cook about 1 minute. Stir in peas and water. Bring to a boil, turn down to simmer and cook about 5 minutes. Remove from heat, drain peas and add back to pan and stir in dill, mint, lemon juice, 1 Tbl. butter, sugar, salt and pepper, gently mix to combine. Pour peas into a pretty serving bowl.
Pineapple Wild Rice - so good
1/2 cup uncooked wild rice
1 cup long grain white rice
1/4 cup butter
1 white onion, chopped
2 cups fresh mushrooms, sliced
3 scallions, thinly sliced on diagonal including green part
1 Tbl. fresh thyme, chopped
1 1/2 cups fresh pineapple, diced
1 cup dried soft apricots, diced
1/2 cup pecans, lightly toasted and rough chopped
1/4 cup fresh parsley, chopped
Cook the wild rice and white rice according to their package directions, but don't add any oil or butter to cooking. Into a large saute pan, melt butter and add onions and mushrooms cooking about 10 minutes or until onions are soft. Stir in thyme, scallions, pineapple, apricots and nuts. Stir in the cooked wild rice and white rice. Heat through and add parsley. Serve in a pretty bowl or small serving platter.
Fresh Strawberry Cake - my husband and daughter love this cake
3 cups self-rising flour
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 cups strawberries, pureed and strained (plus extra whole berries for garnish with stems on)
1 tsp. pure vanilla extract
2 tsp. fresh lemon zest
4 eggs, beaten
Red food coloring (you want a pretty pink color)
Frosting
3 (8 oz.) packages cream cheese, soft
2 sticks butter, soft
2 tsp. pure vanilla extract
2 tsp. lemon extract
1 box powdered sugar, sifted (you might require a little extra, I usually do)
2 Tbl. milk or more
Note: you can add food coloring to frosting if desired and I usually do
Preheat oven to 325 degrees. Spray and flour three 8-inch round cake pans, tapping out excess flour. In a large bowl of electric mixer add sugar oil, pureed berries, food coloring, vanilla, lemon zest and eggs, stirring well to combine. Slowly add in flour and mix to combine. Divide your batter among the pans and bake about 26 minutes or until pick inserted in center comes out clean. Transfer to wire racks to cool about 10 minutes. With a thin bladed sharp knife run it around edges of cake pans to loosen. Invert cakes onto cooling racks and the turn them right side up to cool completely. Frosting; In a bowl of electric mixer add cream cheese and butter beating until smooth. Add vanilla and lemon extract, beat to combine, taste and adjust lemon flavoring, adding more if you like. Slowly beat in powdered sugar to desired consistency, adding milk if needed. When cake is cooled, frost and top with fresh whole berries. Be generous with the frosting on top of cake so it looks luscious and fluffy.
My Dad Bob's Favorite Peanut Butter Pie
3 eggs, separated
3/4 cup powdered sugar, sifted
1/4 cup cornstarch
1/2 tsp. salt
2 1/2 cups whole milk
1/2 cup creamy peanut butter
1 1/2 tsp. pure vanilla extract
1/4 tsp. cream of tarter
6 Tbl. sugar
1 (9-inch) pie crust baked
Place whites of eggs in large mixing bowl and let stand 30 minutes. Place yolks into small mixing bowl; set aside. For filling; In a large saucepan, add powdered sugar, cornstarch and salt. Gradually whisk in milk and peanut butter. Cook over medium until thick and bubbly. Cool and stir 2 minutes more and remove from heat. Slightly beat egg yolks with a fork and stir about 1 cup of hot mixture into egg yolks. Pour egg yolk mixture back into saucepan and bring to simmer. Cook and stir another 2 minutes. Remove from heat and stir in 1 tsp. vanilla. Meringue; To the egg whites add 1/2 tsp. vanilla and cream of tarter. Beat on electric mixer until soft peaks form. Add granulated sugar 1 Tbl. at a time beating on high for about 4 minutes or until stiff peaks form and sugar dissolves. Pour filling into pie crust and spread meringue over the top sealing edges and adding little peaks to the meringue. Bake in 350 degree oven for about 15 minutes. Coo on wire rack and chill a few hours before serving. My dad liked his slices drizzled with chocolate sauce. Note: if you don't care for meringue don't add it. Chill pie shell with filling and add freshly whipped cream when ready to serve. You can also chop up bits of peanut butter cups and sprinkle on top.
Lemon Coconut Bars - I don't think there is anyone who doesn't love lemon bars
2 cups all purpose flour
1 cup powdered sugar, divided and sifted
1 cup butter, soft
1/2 cup slivered almonds, chopped and lightly toasted
Filling
1 cup sweetened flaked coconut
2 cups sugar
4 eggs
1/4 cup butter, melted
1/4 cup milk
1 Tbl. lemon zest
1/4 cup fresh lemon juice
1 Tbl. all purpose flour
1 Tbl. cornmeal
1/4 tsp. salt
Preheat oven to 350 degrees. For bars; Into a bowl combine flour and 1/2 cup powdered sugar. Cut butter into flour with your fingers until crumbly then stir in almonds. Firmly press mixture into a lightly greased 13 x 9-inch pan. Bake for 20 minutes or until lightly golden brown. Remove from oven and add filling, place back into oven for another 30 minutes or until set. Remove from oven and let cool. Sprinkle with remaining powdered sugar and cut into bars. For filling; Place butter, sugar and eggs into a bowl and whisk well to combine. Add milk, lemon juice, zest, flour, cornmeal, salt and coconut and stir to combine. Pour filling mixture into baked crust and follow above instructions.
Citrus Coconut Truffles - these make a lovely parting gift for your guests - you might want to make a few batches of these yummy little treats
1/3 cup heavy whipping cream
1 large lime, zested
1 Tbl. fresh lime juice
9 oz. white chocolate chips or if using a white chocolate bar, chop (good quality)
pinch of salt
4 Tbl. butter, cut into small pieces
1 cup shredded sweetened coconut, chopped
Into a saucepan, add cream and lime zest and cook until mixture simmers. Remove from heat and cover for 20 minutes. Combine white chocolate, salt and butter over a double boiler to melt. Return the lime and cream mixture to heat and simmer, remove from heat and stir in fresh lime juice. Place a wire mesh strainer over the bowl of chocolate and butter and pour the hot cream mixture through the strainer over the chocolate. Press down on zest to extract all remaining juice. Whisk the cream and white chocolate mixture until smooth. Cover the surface of chocolate with plastic wrap and refrigerate until firm enough to roll about 4 hours. Roll the chocolate mixture with a teaspoon into balls and roll into chopped coconut. Store into airtight container in refrigerator. For gifts; purchase at your local craft store such as Hobby Lobby pretty little Chinese style boxes or other spring type containers, line with parchment paper and add a few truffles. Depending on how many guests you have you could also purchase some beautiful vintage glasses or jars and add the truffles to them. Place some of the truffles into pretty bowls and place around your home.
Bon Appetit and Happy Easter
"Why are your hearts filled with doubt? Look at my hands. Look at my feet. You can see that it's really me. Touch me and make sure that I am not a ghost, because ghosts don't have bodies, as you see that I do." As he spoke, he showed them his hands and feet."
- Luke 24:38-40
"The Spirit of God, who raised Jesus from the dead, lives in you." - Romans 8:11
"If our hope in Christ is only for this life, we are more to be pitied than anyone in the world. But in fact, Christ has been raised from the dead. He is the first of a great harvest of all who have died." - 1 Corinthians 15:19-20
"Since we have been made right in God's sight by the blood of Christ, he will certainly save us from God's condemnation. For since our friendship with God was restored by the death of his Son while we were still his enemies, we will certainly be saved through the life of his Son." - Romans 5:9-10
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