We celebrated Easter dinner at my Parent's house today. Easter, as kids meant a fun-filled morning scurrying about the house searching for hidden eggs, candy and presents. My Brother and I would each have a designated room in which we were allowed to search. If either of us drifted into the other's egg territory all hell would break loose. That Easter Bunny sure was smart! Actually in all fairness, we were good kids and there were so many treasures to find in each of our rooms that we kept busy for hours, only occasionally wandering over to check out each others Easter Basket stash. There was only one instance that I can remember in which one egg was not discovered until days later. Our noses helped lead us to that one, lol!!! Over the years, the Easter Bunny decided we were too old for egg hunting (although sometimes I beg to differ on this) however often we would still have a little treat awaiting us, sitting in some pastel Easter grass, waiting for our discovery. Today was no different.
The Easter Bunny left me a handpainted wooden egg next to my plate! :^)
Pecan Crusted Chicken Cordon Bleu
Ingredients:
4 skinless boneless chicken breast, pounded flat
8 slices of deli ham
8 slices of swiss cheese
1/2 cup of ranch dressing
1 cup finely crused pecans
8 toothpicks
Directions:
1. Place two slices of ham and two slices of cheese on top of flattened chicken breasts and roll up tightly.
2. Roll each chicken breast first in ranch then in pecans and secure with two toothpicks.
3. Place chicken breasts in greased baking dish in 350 degree oven for 35-40 minutes.
Rosemary Buttered Rolls (adapted from the Pioneer Woman)
Ingredients:
Frozen unbaked dinner rolls
2 Tablespoons melted butter
1 sprig of rosemary chopped
Directions:
1. Coat iron skillet with olive oil
2. Place frozen rolls in skillet, leave tons of room because they will double in size.
3. Place a kitchen towel over the skillet and allow the rolls to rise for 3-4 hours.
4. Place rolls in 400 degree oven for 15 minutes or until nice and golden brown.
Oven Roasted Asparagus
Ingredients:
1 bunch Asparagus, trimmed and washed
Olive oil to coat
Sea Salt, to taste
Directions:
1. Spread asparagus on baking pan, toss with olive oil and liberally add sea salt
2. Cook in 400 degree oven for 15 minutes
Cauliflower-Goat Cheese Gratin (recipe adapted from Bobby Flay)
Ingredients:
1 head of cauliflower, chopped
2 cups of heavy cream
2 cups grated Monterey Jack cheese
1 cup grated Asiago Cheese
1-5 oz log Goat Cheese, crumbled
Salt and Pepper, to taste
Directions:
1. Layer the ingredients in a medium sized baking dish.
2. Cook in a 400 degree oven for 25-30 minutes, until nice and bubbly
Every dish we made was simply wonderful!!
As a final note, in our family, it isn't Easter without a butter lamb!!!
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