I originally thought I would make muffins since it is Muffin Monday and I found this wonderful recipe for Ham and Cheese Rye Muffins. Perfect, especially since I will have leftover ham from Easter. Then I slapped myself upside the head...what was I going to do, make muffins Easter night after everyone left. Sure....I could fit it right in there along with packing for our trip. Yep, as you read this we are in the car heading to sunny Florida Keys!! I decided not to add that additional stress to my life, however these muffins are staying on my to try list.
Now, those of you familiar with my blog know that SRC is a fun little group in which we are assigned a blogger and sneak around their posts and recipes to share with each other on reveal day. It is a great group. The best thing about this group, especially if you are lucky enough to be assigned to Karen, is that you can pretty well rest assured that any recipe you choose is going to turn out wonderful.
Knowing this, I took a leap of faith and made two of Karen's recipes to serve for Easter Dinner. I was not concerned in the least about making them for this special occasion. I knew it was no problem that I wouldn't have time to find any other recipes to share for today. That is how much faith I have in Karen and that faith was proven well deserved with these two wonderful recipes. They were huge hits with everyone. Thanks Karen for making our Easter celebration complete!!
I share with you now.....Karen's Potatoes au Gratin and Asparagus with Lemon, Mint and Red Pepper. I made a few minor adaptations, I used a large casserole for the potatoes instead of individual casseroles. I steamed and grilled the Asparagus but used my grill on my range instead of a grill plate, therefore I just tossed them with the other flavors after grilling instead of before. I made the asparagus earlier in the day and served them at room temperature. They were perfect!
Potatoes Au Gratin
very slightly adapted from Karen's Kitchen Stories
3 c, half and half
3 lbs. russet potatoes, peeled and cut into 1/4" slices
1 T. garlic, minced
kosher salt and freshly ground pepper to taste
12 oz. med. cheddar cheese, grated
Place the half and half in a 6 qt or larger sauce pan. Add the garlic and bring to a simmer. Stir in the potato slices and bring to a boil, reduce heat and simmer for 10 minutes or until potatoes are fork tender. Pour potato mixture into a casserole that has been treated with cooking spray. Sprinkle with the shredded cheese. Bake in a preheated 350* oven, uncovered for 45 minutes to an hour. Casserole should be bubbly and cheese should be browned. Print Recipe
Grilled Asparagus with Lemon and Mint
adapted from Karen's Kitchen Stories
2 bunches asparagus, steamed slightly and rinsed in cold water to stop cooking
zest of one lemon
juice of one lemon
1 small handful of mint leaves, minced
1/4 t. crushed red pepper
1 T. extra virgin olive oil
salt an pepper to taste
Place steamed asparagus onto a grill and cook until blistering and charred, turning often. Place into a large bowl. Add lemon zest, lemon juice, mint, crushed red pepper, olive oil, salt and pepper. Toss to coat and place onto a platter. Serve immediately or let set and serve at room temperature. Print Recipe