easter recipes

This delicious cream of asparagus soup from Delish.com couldn't be easier. 

Cream of Asparagus Soup

butter

garlic,

lb. asparagus, ends trimmed, cut into 1" pieces

Kosher salt

black pepper

chicken broth

c. heavy cream,

chives,

dill,

I have made this recipe and its good. But the next time I tweaked it. I actually prefer more texture to the soup. I suggest leaving some of the pieces of asparagus (2 cups) apposed to pureeing all of it. My modifications are in a separate pot; 1/2 cup baby carrots cut to 1/2". 1/4 cup celery chopped. 1/4 cup diced yellow onion. Saute'd in butter with the chopped garlic clove. While veggies are still firm add (2 c) chopped asparagus and a 1/2 cup of broth. (simmer w/ lid 8 mins). 1 can of Cream of Mushroom added to the puree as well as a cup of broth. Add veggies back to creamed mixture. Serve topped with shredded cheese and dust with dill. I LOVE asparagus!

This was delicious. Easy recipe. Turned out perfect!

Probably three 3rd recipe I've made from this site.  Beautiful color and texture.   I'd made a corned beef a couple of days ago and  added that to the garlic butter. Didn't have fresh herbs so added some thyme and dill.  Cooked as recipe said,  but had to run an errand so I turned it off, reheated and totally loved this.

Super easy and really tasty! I was roasting some asparagus for dinner and decided to use the tougher ends for this recipe rather than throwing them away. I had enough to make a half-batch of this soup, and was really pleased with the outcome.

Really good tasting  and easy. Do you think it can be frozen?

The simple step of sauteing the asparagus prior to adding the broth to simmer gave such a depth of flavor. Quick to make and delish! I will make this again.

I love this recipe. I do however add tips in after emerson & I top with cheddar cheese

First time making asparagus soup.  This recipe is terrific.  So quick and easy. I only Used a lb. of veggie but turned out great.  Not sure if I will use 2 lbs.  Everything else the same.  Just right amount for two people..

This turned our really good. I didnt have any dill and it still tasted great. I used better than bullion roasted garlic giving the soup added flavor. I also reduced the portion for two people.

I had never tasted asparagus soup before and I was looking for a quick and easy recipe to make on the fly. This was super simple and delicious. I would make it again❤️

This is the first recipe I have made on this site.  I thought it was yummy.  Three out of three family members who tried it loved it.  That includes me and two children age 11 and 9.  Other children would not touch it.  Their loss... more for us.  The only set back for me was that it did not end up being "the prettiest color"... I may have simmered it for too long.  I would reccomend sticking with 10mins and not more.  Asparagus is one of my favorite spring vegetables, so I will probably be making this again.

Good but too healthy,We did 3 Lb. Try, using kitchen sheers, cut up 1 piece of bacon and saute with the butter. Continue as directed... Then when you add the cream put in 1/4 to 1/2 C cheese.  Add some dried dill during cook. A little extra kosher salt and coarse pepper.. -
Awsome!!!  Dont worry your Dr needs some reason why you died, 50 years from now !!! Im 68, had heart cath.  No blockage and i eat meat, the fat, lots of salads and vegies.  Kinda like a cave man.  Dr says its unusual.  Haaaa. My wife will attest.

https://streaming.hearstdigitalstudios.com/43127c3a-5d09-42c1-9645-42aaeebf5879/video_rover_16x9_1080p_hd_1553203816_13940.mp4

Not only does it looks pretty, cream of asparagus soup packs a nutritious punch as well: it's easy to make, and easy to eat.

Cream Of Asparagus Soup Is The Prettiest Shade Of Green

Golden potatoes roasted with garlic and rosemary are your perfect side dish.

Crispy Roasted Garlic and Rosemary Potatoes

½ pounds Yukon gold potatoes (cut into 1 and 1/2 inch chunks)

garlic

rosemary (chopped)

olive oil

salt

pepper

Preheat oven to 425°F with baking sheet in the oven so that it gets hot.

In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.

When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).

Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.

The only killer thing about these potatoes is the possibility that you might die of happiness.

Cheesy "Funeral" Potatoes

c. Onion, finely chopped

flour

c. milk

chicken stock

lb. frozen hash browns, defrosted

sour cream

c. Cheddar

Monterey Jack

c. Cornflakes, crushed

Salt and pepper,

tbsp. butter, melted

Where do the scallions come into play? Listed as an ingredient but then not listed in the recipe. I assumed a topping after casserole cooked, but in looking at the picture included with recipe, there are no scallions shown.

The Best One Bowl Chocolate Sheet Cake - A deliciously fudgy chocolate sheet cake that is so easy to make. Top it with a creamy chocolate buttercream frosting. EASY - This recipe is very easy for beginners and will give fool proof results! It&#039;s also a quick cake to make and a great snacking cake too. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric measurements by using the toggle button under the ingredients list.

Fudgy One Bowl Chocolate Cake

oz AP flour

10.6 oz white sugar (1 ½ cups)

2.7 oz Dutch cocoa powder (sifted (please see notes about cup measurements))

tsp baking powder

tsp baking soda

unsalted butter (melted (½ cup butter))

oz cream cheese

½ tbsp apple cider vinegar

eggs

tsp vanilla extract

coffee

recipe Chocolate Buttercream Frosting

Preheat oven to 325°F. Butter and line a 9 x 13 inch pan.

Combine all the dry ingredients in a bowl. With a hand whisk, mix the dry ingredients to make sure there are no lumps. (see notes on how to make this a one bowl cake - by using a weighing scale)

Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.

Add the apple cider vinegar, vanilla and eggs and whisk well.

Stream in the hot coffee in a slow stream, into the wet ingredients while whisking.

Use a whisk to combine the wet ingredients with the dry ingredients, until all the dry ingredients are moistened and there are no lumps. Be gently with the batter as you don&#039;t want to overwork the batter either

Pour the batter into the prepared pan, and bake for 25 - 30 minutes (it&#x27;s usually about 27 minutes for me), until the cake is springy to the touch in the middle. Try not to open the oven door until the first 20 minutes have passed.

Remove the cake from the oven, and let it cool down. Carefully flip the cake out of the pan and then remove the parchment paper. Then carefully turn the cake out onto the serving plate, so that the shiny side is facing up.

Make the chocolate frosting according to the recipe here.

Apply the buttercream frosting on the surface of the cake, using a knife or offset spatula. You can create swirls or a smooth surface.

Optional - cut about 1 - 1 ½ cm off the edges to create clean, sharp edges. This will give the cake nice clean edges.

Top the cake with funfetti, chocolate sprinkles and / or chocolate shavings.

Chocolate Buttercream Frosting

These Honey Roasted Carrots with thyme are cooked in the oven, giving them a beautiful glaze.  This is one of the best carrot recipes I have ever eaten! Make these simple oven roasted carrots for an easy but impressive side dish for Easter or any other dinner.

Honey Roasted Carrots

carrots

honey

thyme

kosher salt (plus more to taste)

black pepper (to taste)

Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.

Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional.&nbsp; Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.&nbsp;&nbsp;

In a small saucepan, melt the butter with the honey and thyme.&nbsp; When butter is melted, whisk to combine.&nbsp;&nbsp;

Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later.&nbsp; Season the carrots with salt and pepper.&nbsp; Arrange the carrots so that they are flat side down if possible - this will help them with browning.

Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning.  Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.

Remove from oven, season with more salt and pepper if desired.  Garnish with more thyme. Serve immediately. 

We make these sourdough hot cross buns all year round. They're delightfully fluffy, not too sweet, and enjoyed by all- especially the kids! If I'm pressed for time, I'll do the glaze only and skip the cross.
A quick note about the flour: I use King Arthur bread flour for this recipe. It has a high protein content of about 12.7%. This is what gives the sourdough buns a lofty, high rise. If you're using a different brand of flour, with a lesser protein content (i.e. Gold Medal) consider reducing the milk by 25 g for similar results.

Sourdough Hot Cross Buns

240 g (1 cup) milk, whole or 2%

sugar

g fine sea salt

g (1/2 cup) bubbly, active starter

egg (50 g)

tsp pure vanilla extract

cinnamon

tsp pumpkin pie spice

apricot jam (I like Bonne Maman)

water

tbsp cream cheese, softened

tbsp unsalted butter, softened

sugar,

tsp half-n-half or milk

Warm the milk in a small saucepan or microwave and set aside. Note: if you use cold milk straight from the fridge, the dough will take longer to rise.

In the bowl of a stand mixer, combine the flour, sugar, and salt with the paddle attachment. Add the softened butter, cube by cube, with the machine running. The goal is to evenly disperse the butter throughout the flour; rub any large pieces together with your fingertips. 

Add the warm milk, starter, and egg to the bowl. Mix for 1 minute to combine. With your hands, work the dough into a rough ball incorporating any dry bits of flour at the bottom. Cover the bowl with plastic wrap and rest for 30 minutes.

Meanwhile, soak the chopped raisins in the vanilla extract. 

After the dough has rested, add the raisins (and any liquid), cinnamon, and pumpkin pie spice to the bowl.

Using the dough hook, mix on medium-low speed, about 3 on a KitchenAid for 8 minutes. If the dough starts to climb up the side of the bowl, stop the machine and push it back down. The dough will be smooth and supple when finished. It should not stick to your hands. If it does, add a sprinkle of flour.

Cover the bowl with plastic wrap and let rise overnight at room temperature (about 68 F) for 12-18 hours. The dough is ready when it has tripled in size. Optional Step: about 1 hour into the bulk rise, I like to do 1 set of stretch and folds. I&#8217;ll do another set about 1 hour later. This technique will speed up the bulk rise time and the overall volume of the baked buns. **See note below. 

The following day, generously coat the bottom and sides of a 9&#215;13-inch pan with butter.

Remove the dough onto your work surface- no need to flour the surface first. Gently shape the dough into a log. Cut into 12 equal pieces, about 92 g ea.

To shape into balls: working with one piece of dough at a time, fold the sides over towards the center. Flip it over, keep it on the counter, and roll it into a ball with the palm of your hand. Place the balls into the pan, evenly spaced, 3 across and 4 down.

Cover the pan with plastic wrap or a damp kitchen towel, and let rise at room temperature until the dough has doubled in size. This can take up to 2-3 hours at 68 F. Personally, I like to use the proofing box or oven trick at this point (again, see me note below). The rise will only take about 1 1/2- 2 hours @ 75-80 F. The dough should look very puffy and plump when ready. Do not rush this step; the buns will be dense.

While the dough is resting, make the icing for the cross. In a small bowl, whisk the softened cream cheese, butter, powdered sugar, and half-n-half. Add additional liquid as needed; the texture should be thick enough to pipe. Put the icing into a ziptop bag with the tip snipped off, or in a squeeze bottle and refrigerate to firm up before using. You will not use all of the icing. Save the rest for another use.

Preheat your oven to 400 F.  Place the dough inside, center rack. Reduce the heat to 350. Bake for 28-30 minutes.

Meanwhile, combine the apricot jam and a splash of water in a saucepan.

Remove the buns from the oven. Brush the tops with some of the glaze while they&#8217;re still hot.

When the buns are COMPLETELY COOL, pipe the cream cheese icing on top going in one direction first, and then the other. Do not make an individual cross on top of each as you go- it will drive you crazy.

Serve the buns fresh at room temperature.

Before you begin: This is an overnight dough which takes approximately 12-18 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. See my note below on how to speed up the rise time in chilly weather. Enjoy!

Tried it today. The buns came out beautifully. My critic (wife) loves them. Great recipe.

Thanks so much for letting me know. I made them this morning, after a 12 hour room temp rise using a high protein All purpose flour  (from my local farmer) with great results. Thanks so much for the recipe.

Sharon

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Roast lamb studded with rosemary & garlic

leg of lamb

rosemary

vegetable oil

carrots,

onion,

glass red wine (about 150 milliliters)

1.2l beef or lamb stock

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

Ricardo's Recipe : Crispy Pork Rinds (Oreilles de crisse)

Crispy Pork Rinds (Oreilles de crisse)

lb (454 g) very fat salt pork

Blanch the sliced salt pork in boiling water for about 1 minute. Drain and pat dry with paper towels. 

In a cast iron skillet over medium-low heat, fry the slices until the fat is rendered and the rinds are golden brown, about 20 minutes. Drain on paper towels, leaving the fat in the pan. Use the rendered fat for the Country-Style Omelet.

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Skinny Hummingbird Cupcakes

all-purpose flour

whole wheat flour

sugar (I used raw)

tsp nutmeg

tsp ground ginger

tbsp oil

vanilla

bananas

pineapple

pecans

oz 1/3-less fat Philadelphia Cream Cheese

22 pecan halves

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Cool cake completely on a wire rack.

Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.

Delicious chocolate filled chocolate cupcakes. Gluten &amp; dairy free.

Triple Chocolate Easter Egg Cupcakes

coconut palm/caster sugar

GF self raising flour

Jim Jams Chocolate Spread

cocoa/cacao powder

Jim Jams Chocolate Psread

tbsp non-dairy butter (stick butter works best)

icing sugar

cocoa powder

Preheat your oven to 175c and line a cupcake tray with paper cases. In a mixing bowl, cream together your olive oil, Jim Jams spread and sugar.

Beat in both of the eggs, then fold through your dry ingredients.

Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.

Allow these to cool thouroughly on a wire wrack. Use an apple corer to remove the middle of the cupcakes and add a spoonfull of spread into the centre of each.

For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.

Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Roasted Boneless Leg of Lamb

garlic (crushed)

lemon juice (freshly squeezed)

Dijon mustard

tsp kosher salt (more

lamb

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.

Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

This Roasted Boneless Leg of Lamb is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!


https://www.skinnytaste.com/roasted-boneless-leg-of-lamb/

The ultimate Easter side, this asparagus, snap pea, and radish salad, is packed with healthy greens and cheese. 

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