Easter Sunday Dinner

On the menu:

• Deviled Eggs with Horseradish
• Glazed Baked Ham
• Scalloped Potatoes with Muenster and Shallots
• Steamed Asparagus with Lemon Dijon Butter
• Cheesecake with Toasted Coconut and Pecan Topping

Deviled Eggs
6 Eggs. hardboiled, peeled
2 Tbsp. Dijon Mustard
1 Tbsp. Horseradish
2 Tbsp. Milk
Salt
Pepper
Smoke Paprika

Cut the eggs in half- place the yolks in a bowl. Mix in the rest of the ingredient and stir. Spoon the filling into the egg halves and sprinkle with paprika.



Glazed Ham
1 Smoked, Uncooked Bone-In Ham (ours was 7lbs.)
3 Tbsp. Honey
3 Tbsp. Mustard
Pepper
1Tsp. Chili Powder

Preheat oven to 350. Salt and Pepper the ham. Mix the honey, mustard, pepper and chili powder and drizzle over ham.
Bake for 2 hours and 20 minutes, covered with foil. Remove foil, drizzle more glaze, and baste. Put back in oven, uncovered and broil for 20 minutes on high.

Scalloped Potatoes with Muenster and Shallots
6 Large Russet Potatoes, washed, peeled and thinly sliced
1 Large Shallot, thinly sliced
3 Slices Muenster
1/2 C. Milk
2 Tbsp. Butter
2 Tsp. Smoked Paprika
Salt
Pepper
Olive Oil

Preheat the oven to 375.
Boil a large pot of heavily salted water. Add the potato slices and boil for about 3 minutes-- just to make them soft. Drain and set aside.
In a small pan, heat a small amount of olive oil and add the shallots. Cook over medium,  for about 2 minutes until brown and slightly crispy.
In a large casserole dish, layer potatoes and shallots.
In a small sauce pan, melt the butter and stir in the flour. Add the milk and stir in the cheese slices. Add the paprika, and a couple shakes of salt and pepper. Stir until the cheese has melted. Add more milk if needed. Pour over the potatoes, sprinkle with more paprika and put in the oven on the center rack. Bake for 25 minutes.


Asparagus with Lemon Dijon Butter
1 lb. Asparagus
2 Tbsp. Butter
1/2 Lemon
1 Tbsp. Dijon

Steam the asparagus. Arrange on serving plate.
In a small sauce pan, melt the butter and add the lemon and dijon. Add a little salt and pepper. Pour over the asparagus.





Cheesecake with Toasted Coconut and Pecan Topping

Crust

1 1/2 cups graham cracker crumbs

1/4 cup confectioners' sugar

1/3 cup melted butter

1/8 teaspoon salt

Filling

 

2 cups (2 large packages) cream cheese, at room temperature

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

Topping

1/4 C. Coconut

1/2 C. Pecans, chopped

2 Tbsp. Unsalted Butter

1/4 C. Sugar

 

Preheat the oven to 350°F.

Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

Press the crumbs into the bottom of the pie pan.

 

Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. Pour the filling into the crust.

Place the cheesecake in the oven and bake it for 30 minutes. Broil for 1 minute to brown the top.

Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, till you're ready to serve it

 

To make the topping, melt the butter over medium heat in a sauce pan. Add the sugar and mix until dissolved. Add the coconut and pecans. Cook about 3 minutes until the coconut is crispy. Spread onto the cheesecake. Serve immediately or let cool....either way it's delicious.

 

Italian Chicken with Spinach Quinoa

I really was feeling like a fried chicken kinda night... or even chicken parm...but I resisted and instead made this Italian-seasoned chicken. NOT quite the same, but a juicy, flavorful substitute!

Chicken
Extra Virgin Olive Oil
3 Chicken Breasts, cut in half
1/2 C. Sherry or White Wine
Salt
Pepper
2 Tbsp. Italian Seasoning
1/2 C. Shredded Parmesan
1/4 C. Breadcrumbs

Quinoa
1 C. Quinoa
2 C. Water
1 C. Spinach
Crushed Red Pepper
1 Tbsp. Italian Seasoning
1/2 Tsp. Garlic Powder
Extra Virgin Olive Oil
Salt
Pepper

Green Beans
1/2 lb. Green Beans

Preheat oven to 375.
Start the quinoa. Boil 2 cups or water and 1 cup of quinoa. Season with salt, pepper, crushed red pepper, garlic powder and Italian Seasoning. Cover with lid and lower the temperature to medium. Boil for 15 minutes, stir and add spinach and cover. Remove from heat.

On a plate, season the chicken with salt, pepper, Italian seasoning and parmesan. In a large frying pan, bring about 2 tsps. of olive oil to medium high heat. Add the chicken and brown for about 2 minutes on each side. Add the sherry and cover. Let cook for another 3 minutes.
Remove chicken from pan and place on a foiled roasting pan. Set the pan with sauce aside. Sprinkle each chicken breast with a fingerful of breadcrumbs and a sprinkle of parmesan. Place in oven and broil on high for 4 minutes, or until brown and crispy.

Boil the green beans in salted water until tender, about 6 minutes. Drain. Put the green beans into the pan with the sauce.

Serve the chicken on top of the quinoa, with the green beans and pour sauce over it all!

Crispy + Juicy
-e

PS.
The best part: Lunch for tomorrow

 

Quinoa Cobb Salad
Fresh Spinach + Quinoa + Sliced Chicken + Hardboiled Egg

Salami and Muenster Grilled Cheese with Tomato Soup

Grilled Cheese and Tomato Soup-- the perfect combo. A such an easy weekend lunch (or dinner!) that can be as creative as you want or as simple as you need.

 

 

 

Soup

1 Can of Progresso Tomato Basil Soup

3 Tbsp. Sherry Cooking Wine

Salt

Pepper

Crushed Red Pepper

Garlic Powder



Sandwich
2 Slices Multi-grain Bread
Unsalted Butter
2 Slices Muenster Cheese
6 Slices Salami
Teaspoon of Dijon

Heat the soup over medium heat. Pour in the sherry, a couple dashes of salt, pepper, crushed red pepper and garlic powder.  Practically homemade!

Heat a large pan over medium heat. Heavily butter one side of a bread slice. Put butter side-down on the pan and add the cheese slices and the salami. On the other slice- butter one side, and mustard the other. Put the mustard side on top of the salami. With a large spatula, keep moving the sandwich around to prevent from sticking. Turn the heat down just a little and after about 3 minutes, turn. The bottom should be a golden brown. Let the other side brown for about 3 minutes and remove from heat.

Grilled Cheese sandwich's are awesome-- because you can basically put any kind of filling in them you want. A fun side note: Sometimes I sprinkle parmesan cheese on the buttered side of the bread before cooking--it gets extra crispy and adds new dimension of flavor!

-E

Chilaquiles with Poached Eggs and Sausage: Desayuno Para Dos!

I became introduced to this breakfast dish about 3 years ago when I stayed in Cancun for a week. The hotel I was staying at, had this as an option for breakfast every day...so every day I ate them!Tortillas-- typically corn, fried with onions until crispy and drenched in enchilada verde sauce....topped with whatever you want...yes please!



 

 

 

 

2 Whole Wheat tortillas, cut into slices

1/4 Onion, thinly sliced

1/2 Cup Enchilada Verde sauce (I used leftovers from the enchilada bake I made this week)

2 Sausage Patties, (I use the frozen kind, cause they are easy)

2 Eggs, Separated into 2 cups

2 Tsps. White Vinegar

1/2 Cup Shredded Cheese (I used Mexican 4-Cheese Blend)

Salt

Pepper

Salsa

Extra Virgin Olive Oil

 

First, start the sausage patties--- just cook them (unthawed) over medium heat in frying pan. They typically take about 10 minutes.

 

Second, start the chilaquiles: Add oil to a large frying pan and bring to medium heat. Add the tortilla strips and stir them around until they start to get crispy. The oil cooks off fast, so you may need to add more, here and there. Throw in the onions and sauté until everything is golden!

 

While the tortilla strips and onions are cooking- start the poached eggs. In a medium frying pan, fill halfway with water (about 2 inches) and add vinegar (it helps the yolks set) and a few dashes of salt. Bring the water to a boil and slowly pour the eggs in from their individual cups. Immediately cover with lid and remove from heat. Let sit for 4-5 minutes. Use a slotted spoon to remove the eggs and set aside. If you want to see this through pictures- see an easy how-to-poach-an-egg.

 

At this point, add the enchilada sauce to the tortilla and onions and stir until warm.  Put on plate.

The sausage should be done at this point- so dab off excess oil with a paper towel and put on top of chilaquiles. The eggs should be set, add on top and sprinkle with cheese. Serve with salsa-- and sliced avocado if you like!

 

Super delicious- filling breakfast. Especially awesome when enjoyed outside on a beautiful day!

-E

 

 



4-Tortilla Chicken Spinach Enchilada Verde Bake

Mexican food is my weakness. I love it - everything about it. Enchildas top the chart for one of my favorite dishes ever...but they do not come without a ton of calories. This is my healthier, lower carb, veggie-filled version of the classic Enchiladas Verdes.

 

4 Whole Wheat Tortillas (2 whole, 2 sliced into strips)
3 Chicken Breasts (approx. 1.5 lbs)
1 Red Pepper, Diced
1/2 Onion, Diced
1 Tomato, Chopped
1 Jalapeno, Finely Chopped
1 Tbsp. Cumin
1 Tbsp. Chili Powder
1 Tsp. Garlic Powder
2 Cups Spinach
2 Tbsp. Cilantro, Finely Chopped
2 Cups Verde Enchilada Sauce
1 C. Shredded Cheese (I use Mexican Blend)
Salt
Pepper

Preheat oven to 375.
In a large pot, boil the chicken breasts in salted water. Once cooked, drain the chicken and let it cool enough to handle by hand. Shred the chicken with two forks, and add back to the pot. Salt and pepper it!

Add the red peppers, onions, tomatoes and jalapenos to the chicken. Season with cumin, chili powder, salt and pepper. Simmer over medium heat for about 10 minutes. Add spinach and cilantro, and stir until wilted.

Pour 1 Cup of the enchilada sauce on the bottom of a 13x9 pan.  Put two tortillas on the bottom of the pan and top with the chicken mixture. Layer the tortilla strips over the chicken, pour the remainder of the sauce over the top and cover with cheese.

Bake for 15 minutes. Then Broil on HIGH for 3 minutes.
SO. SUPER. DELICIOUS.

enjoy with guacamole and refried beans!
-e

SIDE NOTE: This would be awesome with corn tortillas...but since they are smaller, you may need to use 6....3 on bottom, 3 on top.

Sugar Crusted Mascarpone Cheesecake with Blueberries

I do love a cheesecake. I have never made one and was a little intimidated by the notion. BUT, I had mascarpone in my fridge (impulse purchase) and wanted to do something fun! This recipe is based on Cat Cora's Cheesecake recipe from the Food Network.

 

 

 

 

Unsalted Butter for the pan

8 oz. Mascarpone Cheese, softened

1- 8 oz. Package Cream Cheese, softened

3/4 cup + 2 Tbsp. Sugar, plus more for the pan

2 Tsp. Lemon Zest

3 Tsp. Fresh Lemon Juice

1 Tsp. Vanilla Extract

3 Eggs

3 Tbsp. All-Purpose Flour

1 Pint Fresh Blueberries

 

Preheat the oven to 350 and move the rack to the middle.

Butter the 8" round pan (or springform if you have one), heavily sprinkle sugar to cover all the butter and shake off excess.

 

In a mixer, add mascarpone, cream cheese, 3/4 cup sugar, 1 Tsp. lemon zest, 2 Tsp. lemon juice and vanilla extract. Mix on medium for 2 minutes. Add one egg at a time, mixing each completely in.

Turn mixer to low and add flour. Mix thoroughly, making sure to scrape the sides of the bow.

 

Pour the mixture into the pan and place in oven. Cook until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes (when you take it out of the oven it looks like a soufflé- the center will drop). Run a knife around the sides of the cheesecake. Put a serving plate over the pan and flip the cheesecake onto the plate (or set on plate and  remove sides of springform). Let cool completely. If in a hurry, place in the refrigerator.

 

In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest and 1 teaspoon of lemon juice. Crush a few berries with the back of a spoon to encourage juices to form.

 

Cut and serve cheesecake with the blueberry sauce.

 

This recipe was just as good as it sounds! I didn't have a round pan on hand, so I used a pie dish (thus the flattened version). It was extremely creamy and I can imagine serving it with numerous other toppings...perhaps fresh strawberries and dark chocolate, or with a crushed oreo crust? A really great staple cheesecake recipe.

 

-e