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ARCHIVE PAGES

OUR FAVORITE EASTER RECIPES!

Intimate Easter Dinner for 4

• Passionate Pepper Cocktail
• « Crudités with Wasabi Dip
• Saffron Oysters with Leeks
• Veal Scaloppine with Wilted Parsley, Lemon and Sesame
• Young Green Bean, Anchovy and Potato Salad
• Roasted Beet Salad with Orange Dressing
• Lemon Pudding Cakes

THESE ARE GREAT!

Just add juice of a few Key Limes…

or Persian…and a bit of Lime Zest to make them AMAZING!

↓

Easter Dinner Menu for 8

• « Limoncello Collins
• Roast Beef Grissini
• Bruschetta of Spring Vegetables
• Creamy Cucumber Velouté
• Spiced Smoked Ham with Mango-Cranberry Chutney
• Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino
• Roasted Asparagus with Olive Oil and Lemon

• Angel Food Cake with Three-Berry Compote

Easter Dinner with Chile’s Wine Visionaries

• King Crab and Avocado Shooters
• Sweet and Savory Pork Empanadas
• Herb-Crusted Leg of Lamb
• Crispy Creamy Potato Puffs
• « Cannellini and Green Bean Salad
• Chilean Tomato and Onion Salad
• Dulce de Leche Napoleons

Plus: More from The Huneeus Family’s Easter with a Latin Accent

Cal and Mike’s Excellent Easter Dinner Menu

• Cauliflower and Roasted Beet Salad with Rich Herb Dressing
• Grilled Leg of Lamb with Garlic and Rosemary
• Oven-Braised Lamb with Gremolata
• Creamy Fennel Mashed Potatoes
• « Lemon Upside Down Cake

 More from Easter with a Chef and Musician

 

Easy Italian Easter

Casa Tua, Miami Beach’s tiniest boutique hotel, is all about casual luxury and light Italian cuisine—just like this Easter lunch at the owners’ Biscayne Bay home.

It takes confidence to open a quiet five-room hotel in Miami’s scene-crazed South Beach. But Italian-born real estate investor Miky Grendene has never lacked that. Driving his Vespa through the Milan streets one day in 1989, the Padua native thought he spotted his friend, actress Talisa Soto, but when the woman turned out to be a look-alike model named Leticia, Grendene set up a fake casting call and urged Leticia’s agency to send her. The ruse worked. Now living in Miami with their two children, Miky and Leticia have spent the past three years creating Casa Tua, South Beach’s tiniest, calmest and most unusual new boutique hotel.

The Mediterranean Revival property, an anomaly in South Beach’s Art Deco district, was built as a private home in 1925 by architect Robert A. Taylor and is listed on Miami Beach’s roster of historic places. By the time Miky bought it, in 1999, the building was a dilapidated apartment house. With the help of architect Michele Bonan, the Grendenes gutted it and planted gardens and tall hedges to shield it from the street.

Inside, Casa Tua feels like an intimate private estate. The rooms are stocked with Loro Piana cashmere throws, Tréca mattresses from Paris and Santa Maria Novella toiletries. One suite is furnished with saddle-stitched leather night tables and 200-year-old Chinese chests, and another, inspired by designer Givenchy’s bedroom in Cap Ferrat, France, is done in understated navy-and-cream. The dining room, dominated by a 15-foot-long chestnut table custom-designed and built in Italy, is adjacent to an open kitchen with an enormous cobalt-blue Molteni stove, one of only two in the United States, Miky claims. (French superchef Alain Ducasse owns one, too.)

“Casa Tua is more than a restaurant, less than a hotel—basically, it’s a home,” Miky says. “But we try to give you the possibility to experience things. You can touch the linen and buy it, taste our food and learn how to make it.” Indeed, many of the items at Casa Tua are for sale, such as the linen sheets, the Taschen art books and the artwork hanging in the lounge. Cooking lessons with chef Sergio Sigala are offered weekly, allowing guests to attempt house specialties such as t

una tartare flecked with olives and sun-dried tomatoes, or minestrone di frutta, a fruit soup served with panna cotta.

Parties at their Biscayne Bay home give the Grendenes a chance to try out their latest food and design obsessions on friends. For an Easter lunch, they stole Sigala away from the Casa Tua kitchen to create a menu of traditional and modern Italian dishes. The meal started with a lettuce soup flavored with watercress and herbs that revealed the Italian penchant for pleasantly bitter flavors. There was a light spring salad of asparagus, scallions and beautifully caramelized scallops, the sweetness of the seafood brought out by a hint of balsamic dressing. And then it was on to Miky’s favorite recipes from Sicily: a roasted veal loin marinated in olive oil and thyme and served with caponatina, a sweet-and-sour dish made with eggplant, wine vinegar and sugar. The highlight of the lunch was ricotta cavatelli, a hand-rolled pasta, served with speck, a smoky cured ham from northern Italy.

Sitting under enormous shade trees with a sweeping view of the ocean, guests finished lunch with a semifreddo, a layered dessert of frozen zabaglione custard. To offset the sweetness, the Grendenes also served a bracing, bittersweet espresso granita. It was a characteristically bold twist totally in keeping with their bold approach to the making of Casa Tua.

Tara Solomon lives in Miami Beach, Florida, where she writes the Advice Diva column forThe Miami Heral

• Lettuce Soup with Watercress–Herb Puree
• Seared Scallop Salad with Asparagus and Scallions
• Ricotta Cavatelli with Bacon and Zucchini
• Roasted Veal Loin
• Sweet-and-Sour Vegetable Caponatina
• Molded Mocha-Marsala Semifreddo
• Espresso Granita with Whipped Cream

Orange Baked Ham

2008, Ina Garten, All Rights Reserved

[flv=

35 servings for dinner, 50 servings for cocktails

How to Dye Easter Eggs with Natural Ingredients

How to color eggs using natural ingredients like beet juice, hibiscus tea, and blueberries

3:25 pm / March 31, 2012 / Written by Andrew Knowlton

30 of Our Favorite Egg Recipes—Baked, Fried, Poached, and More

Shockingly enough, Americans once ate twice as many eggs as they do today. Bring back the glory days with these 30 egg recipes, prepared every way you could imagine (baked! fried! poached! more!).

12:50 pm / April 2, 2014 / Written by Bon Appétit

Deviled Egg Recipes with Bacon, Chipotle, Crab, and More

Ditch those over-boiled, dyed Easter eggs and opt for deviled ones instead

1:53 pm / March 25, 2013 / Written by Danielle Walsh

• Best Easter Recipes
• Cute Easter Cupcakes
• Easter Side Dishes
• More

Ingredients

• 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 ounces orange marmalade
• 1/2 cup Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

 

• Arrange rack in lowest level of oven; preheat to 300°. Leaving fat in tact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2” apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into the center of the ham registers 110°, 2 1/2–3 hours.
• Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.
• Remove pan from oven and increase heat to 350°. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135° and crust is golden brown, 15-30 minutes.
• transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.

Avoid These 6 Common Mistakes

with Your Easter Ham

WRITTEN BY DANIELLE WALSH

Any holiday that revolves around an centerpiece dish (ahem, turkey) can be stressful. Easter is all about the ham. Unfortunately, preparing this piece of meat isn’t always straightforward, so we asked the test kitchen for a little advice. No matter what recipe you’re using–from a pineapple-dotted family heirloom to our April issue’sEaster Ham with Golden Breadcrumbs and Madeira Sauce–these tips will help you along.

Don’t Buy Just Any Old Ham
It’s Easter, not just another Sunday meal. Call your butcher to reserve a good-quality smoked bone-in ham instead of buying from the supermarket. If that doesn’t work, there’s still time to order from d’Artagnan.com (they’ll even ship overnight). Whether it’s bone-in or partially deboned, order a ham with some kind of bone in it. It will give you a sense of where to take the ham’s temperature to determine doneness (see below), plus, that leftover bone will bring a soup or pot of beans to the next level. Also: Plan to buy at least 1 lb. of meat per person so you’ll have plenty of leftovers.

Don’t Skip the Liquid
Gently cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to make sure the ham won’t dry out (until you’ve applied the glaze–the the foil comes off).

Don’t Use the Glaze Packet
The glaze that comes with the ham is garbage. Throw it out and make your own. Remember our Christmas ham? That glaze works for this holiday, too.

Don’t Glaze Too Early
To avoid burning the glaze, apply it 15-30 minutes before taking it out of the oven, and take a peek once in a while to make sure it’s not burning.

Don’t Be Shy With that Thermometer
Hams are often already cooked (they’re usually smoked and boiled or baked), so don’t go past an internal temperature of 145 degrees–it’ll dry out. Stick a thermometer deep into the ham near the bone to get an accurate reading.

Don’t Dig Right In
For the ham to be juicy, it needs some time to rest like any other piece of meat. Let it sit for about 20 minutes once it’s out of the oven. –Hunter Lewis, Janet McCracken,Mary-Frances Heck

 

Simple Scalloped Potatoes

Recipe courtesy Food Network Magazine

• Recipe categories: Vegetables, Potato,
  more

Photo: Simple Scalloped Potatoes Recipe

Total Time: 50 min

Prep 20 min

Cook 30 min

Yield: 6-8 serving

Ingredients

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 2 pounds russet potatoes, peeled and sliced inch thick
• Kosher salt and freshly ground pepper
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup skim milk
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/2 cup grated gruyere cheese (about 2 ounces)

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Creamy Spring Peas With Pancetta

Recipe courtesy Food Network Magazine

• Recipe categories: Pancetta, Vegetables, Peas,
  more

• Photo: Creamy Spring Peas With Pancetta Recipe

Total Time: 30 min

Prep 5 min

Cook 25 min

Yield: 6-8 servings

Ingredients

• Kosher salt
• 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
• 1 pound sugar snap peas, trimmed
• 1/4 pound snow peas, trimmed and thinly sliced
• 4 ounces pancetta, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peasand cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippingsin the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.

© Anna Williams

Recipe: Strawberry Shortcake with Star Anise Sauce

INGREDIENTS

1. 3 ounces white chocolate (preferably Valrhona), chopped
2. 2 cups cake flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/8 teaspoon salt
6. 1 1/2 sticks (6 ounces) unsalted butter, softened
7. 1 1/2 cups plus 1 tablespoon sugar
8. 1 teaspoon pure vanilla extract
9. 4 large eggs, at room temperature, separated
10. 1 cup buttermilk, at room temperature
11. 1 1/2 cups heavy cream, chilled
12. 1/2 cup crème fraîche, chilled
13. 3 pints strawberries, hulled and quartered
14. Strawberry Star-Anise Sauce

1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment paper. Coat the pans with flour, tapping out any excess.
2. Melt the white chocolate in a small saucepan set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with 1 1/4 cups of the sugar until fluffy, about 2 minutes. Add the vanilla, then beat in the egg yolks, 1 at a time. Beat in the melted white chocolate. Add the dry ingredients in 2 batches, alternating with the buttermilk.
3. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of the sugar until the whites are glossy and firm. Stir one-third of the beaten egg whites into the batter, then fold in the rest until no white streaks remain. Scrape the batter into the prepared pans and smooth the tops. Bake for about 35 minutes, or until springy and golden and a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool. Peel off the parchment paper.
4. In another bowl, beat the cream and crème fraîche with the remaining 1 tablespoon of sugar until firm peaks form. Place 1 cake layer on a serving plate and spread with half of the whipped cream. Top with half of the strawberries and the second cake layer. Spoon the remaining whipped cream over the cake, swirling it decoratively. Top with the remaining strawberries. Serve with the Strawberry Star-Anise Sauce.

MAKE AHEAD The cake can be refrigerated for up to 2 hours.

Recipe: Coconut-Custard Meringue Pie

INGREDIENTS

1. Flaky Pie Crust
2. 2 cups whole milk
3. 3/4 cup sugar
4. 1/3 cup all-purpose flour
5. Pinch of salt
6. 4 large eggs, separated
7. 1 1/2 cups sweetened shredded coconut (about 6 ounces)
8. 1 teaspoon pure vanilla extract
9. Pinch of cream of tartar

1. Preheat the oven to 350°. Line a 9-inch glass pie plate with 1 rolled-out round of the Flaky Pie Crust. Trim the overhang to 1 inch, fold it under itself and crimp decoratively. Refrigerate until chilled, about 15 minutes.
2. Line the pastry with foil and fill with pie weights or dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and weights. Bake for 10 minutes longer, until golden. Let cool completely.
3. Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream, about 8 minutes.
4. Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes. Strain the custard into the heatproof bowl. Stir in 1 1/4 cups of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.
5. Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.
6. Preheat the oven to 350°. In a large, stainless-steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using the back of a spoon. Sprinkle the remaining 1/4 cup of coconut on top. Bake until the meringue is golden and the coconut toasted, 7 minutes. Let cool, cut into wedges and serve.

It is essential to prebake pie crusts before filling them with custards to prevent them from becoming soggy.

Lemon-Buttermilk Bundt Cake

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

PUBLISHED: MARCH 2013 SERVINGS: 8-10

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour plus more for pan
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 2 1/2 cups sugar
• Finely grated zest of 8 lemons (about 1/2 cup)
• 4 large eggs
• 1 cup buttermilk
• 3/4 cup apricot or peach preserves
• 1/4 cup fresh lemon juice

SPECIAL EQUIPMENT

• A 12-cup Bundt pan

NUTRITIONAL INFORMATION

10 servings, 1 serving contains:

• Calories (kcal) 560
• Fat (g) 22
• Saturated Fat (g) 13
• Cholesterol (mg) 150
• Carbohydrates (g) 91
• Dietary Fiber (g) 1
• Total Sugars (g) 55
• Protein (g) 8
• Sodium (mg) 470

PREPARATION

View Step-by-Step Directions

• Preheat oven to 350°. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
• Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
• Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
• Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.
• DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
• Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

Ginger Spice Cake with Dried Cherries

Lemon and White Chocolate Mousse Parfaits with Strawberries

Cooking Tips

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Hazelnut Butter Cake with Sea Salt Caramel

This hazelnut butter cake is covered in a decadent sea salt caramel that will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.

Marmalade Cake

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Plus: More Dessert Recipes and Tips

FROM OUR COFFEEBREAKWITHFRIENDS TABLE TO YOURS…

HAVE A BLESSED EASTER!

LEFT OVER HAM FROM YOUR

EASTER DINNER???

TRY SOME OF THESE RECIPES!

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Ham & Cheese Breakfast Casserole

From EatingWell:

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

6 servings | Active Time: 30 minutes | Total Time: 1 3/4 hours

Ingredients

4 large eggs

4 large egg whites

1 cup nonfat milk

2 tablespoons Dijon mustard

1 teaspoon minced fresh rosemary

1/4 teaspoon freshly ground pepper

5 cups chopped spinach, wilted (see Tip)

4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)

1 cup diced ham steak, (5 ounces)

1/2 cup chopped jarred roasted red peppers

3/4 cup shredded Gruyère, or Swiss cheese

Preparation

Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.

Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Nutrition

Per serving : 286 Calories; 10 g Fat; 4 g Sat; 3 g Mono; 167 mg Cholesterol; 23 g Carbohydrates; 23 g Protein; 4 g Fiber; 813 mg Sodium; 509 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Tips & Notes

Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

****************

Split Pea with Ham Soup

• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves of garlic, minced
• 1-2 carrots, diced
• 1-2 stalks of celery, diced
• 1 large russet potato, peeled and diced
• 1 lb ham steak, diced
• 7-8 cups of chicken stock or vegetable stock
• 1 1lb bag of dried split peas (rinsed)
• 1 bay leaf Salt and pepper to taste
• Heat olive oil in a dutch oven pot over medium heat. Cook the onion until slightly tender. Add garlic and ham & cook for 60 seconds. Add the stock, split peas, bay leaf to pot and salt and pepper to taste. Cook over medium low heat for 1 1/2 – 2 hours. Add the carrots, celery and potatoes then cook for an additional 30-45 minutes or until the vegetables are tender. Remove bay leaf. If you want it to be a bit thicker, mix with an immersion blender for a few seconds. Enjoy.

Bow-Ties with Peas and Ham

*********

Italian Baked Chicken and Pastina

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Kids’ Cooking Class

Everyone Love Pasta!…

flv=

CLICK HERE TO PRINT RECIPE!

^^^^^^^^^^

FRIDAY DINNERS DURING LENT

FOR THOSE OF YOU WHO FAST…?

Try this fun FISH DISH!

Grilled Mahi Mahi Tacos

with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

Recipe courtesy Bobby Flay

Prep Time:

1 hr 0 min

Inactive Prep Time:

5 min

Cook Time:

50 min

Serves:

16 small tacos

Ingredients

* 4 (8-ounce) mahi mahi fillets

* 2 tablespoons canola oil

* Salt and freshly ground black pepper

* Citrus Vinaigrette, recipe follows

* 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried

* Red Cabbage Slaw, recipe follows

* Tomato and Avocado Salsa, recipe follows

* Pineapple hot sauce, store bought or recipe follows, for drizzling

Preheat grill.

Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.

Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.

Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

Citrus Vinaigrette:

* 3/4 cup orange juice

* 1/4 cup lime juice

* 1 cup fresh basil leaves, chopped

* 1 cup fresh cilantro leaves

* 1 teaspoon kosher salt

* 1/4 teaspoon freshly ground black pepper

* 1 heaping tablespoon honey

* 1/2 cup canola oil

Combine all ingredients in a blender and blend for 1 minute.

Red Cabbage Slaw:

* 1/4 cup rice vinegar

* 1 tablespoon sugar

* 2 tablespoons canola oil

* 1/4 head red cabbage, finely shredded

* 1 large carrot, cut into fine julienne

* 1/4 cup chopped cilantro leaves

* Salt and pepper

Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Tomato and Avocado Salsa:

* 4 plum tomatoes, chopped

* 2 ripe Hass avocados, peeled, pitted and diced

* 1/2 small red onion, finely chopped

* 1 serrano chile, finely diced

* 1 to 2 limes, juiced

* 2 tablespoons canola oil

* 1 to 2 teaspoons honey

* 3 tablespoons chopped cilantro leaves

* Salt and freshly ground black pepper

Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

Charred Pineapple-Habanero Hot Sauce:

* 1 ripe pineapple, preferably Golden pineapple

* 2 tablespoons canola oil

* 1 large Spanish onion, coarsely chopped

* 1 container frozen pineapple puree, thawed

* 2 habanero chiles, chopped

* 1 cup rice wine vinegar

* Salt and pepper

* Honey

***********

SAVE ON LE CREUSET…CLICK BELOW…

LET’S NOT FORGET DESERT!

Key Lime Tarts are the perfect compliment the Wonderful Flavors of these Tacos!

Key Lime Tarts

Recipe courtesy Paula Deen

Prep Time:–15 min

–Cook Time:-12 min

Level:-Easy

Serves:

24 tarts

Ingredients

* 24 Key Lime Cooler cookies

* 8 ounces cream cheese, softened

* 1 egg

* 1/2 cup sugar

* 2 tablespoons lime juice, preferably Key lime

* 1 teaspoon lime zest

* Fresh sweetened whipped cream

* Mint leaves or lime zest, for garnish

Directions

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

HAPPY EASTER!

Enjoy!