The Easter Feast and the rest of the Weekly Menu as well

Today we mourn the loss of our Lord as we remember his crucifixion and death.  It is a quiet, solemn day for Christians throughout the world.  But it is not depressing as we know that it was this suffering and death that proclaimed Jesus as our Christ and King when He was born again to show us His promise of eternal life to all who would follow Him.

So as I contemplate such deep and unconditional love.  As I am awestruck that anyone could love so selflessly and completely....I begin my plan to celebrate His love this Sunday.

Our celebration is small this year.  Chuck is not home and Nicole, Pierre and Anthony are unable to come due to work obligations.  The menu is smaller than usual but no less love will be used in the preparation.

Easter Menu 2018

Scallop Crudo

Cream of Asparagus Soup

Spring Greens with Mustard Shallot Vinaigrette

Baked Ham

Roasted Fresh Kielbasa

Pierogi

Baked Beans

Sweet Potato Casserole

Baked Pineapple

Strawberry Shortcake Parfait

And here is the Menu for the rest of the week, mostly using leftovers.......Happy Easter Everyone!!

How do you use up your Easter leftovers?

Saturday

Out for dinner before Vigil Mass

Easter Sunday

See Menu above

Melody Monday

Farmer's Casserole

Tuesday

Carry out at Aunt Irene's

Wednesday

Kielbasa Skillet

Thursday

Scalloped Potatoes with Ham

Garlic Green Beans with Mushrooms

Fish Friday

Halibut Tacos

Roast Pork Loin with White Wine Sauce #EasterRecipes

In this household, as in many in the USA, we often serve ham for Easter.  However, there is no rule that you have to serve ham on Easter.  What if you don't like ham?  What if you don't want the high sodium content?

I normally rectify these problems with my guests by offering several meats with dinner.  But this year, I'm not having 20 guests.  In fact, I think there is only going to be 6 of us for dinner.  It's kind of senseless to make 3 or more entrees for only 6 of us.

So what is a person to do if they aren't feeding a crowd, don't want to serve ham but want to have an elegant entrée to celebrate the Resurrection of our Lord?

How about this gorgeous Roasted Pork Loin with White Wine Sauce.  It makes a beautiful presentation and works wonderfully with all the traditional side dishes normally served on Easter Day.

This is out final day of Easter Week.  My Festive Foodie friends and I shared recipes on Monday and Wednesday as well under the leadership of Christie from A Kitchen Hoor's Adventures.  Make sure you stop by and see what the others are sharing today.  You will find links at the bottom of this post.

Monday I shared a Broccoli Gratin and Wednesday I posted a recipe for Carrot Cake Cheesecake, both of which would be perfect to serve along with this roast.

Roasted Pork Loin with White Wine Sauce

adapted from Cuisine at Home, Issue #116

1 (3 lb) boneless pork loin roast

4 cloves garlic, thinly sliced

salt and pepper to taste

1 T. olive oil

1 T. butter

3 T. flour

1 1/2 c. chicken stock

1/2 c. dry white wine

Cut slits all over the roast with a small knife.  Insert garlic slices into each of the slits. Season the roast with salt and pepper.  Set aside to come to room temperature.

Melt the butter with the olive oil in a large, oven safe skillet over med high heat.  Brown the roast on the lean side for about 5 minutes.  Flip over so that fatty side is down and sear for another few minutes.  Place into a preheated 425* oven for 45 minutes to an hour.  An internal temperature of 145* is desired.

Remove pan from oven.  Transfer roast to a platter to rest, tenting lightly with foil.  Place the skillet over med high heat and stir the flour and salt and pepper to taste into the drippings.  Cook and stir for a couple of minutes until the flour browns slightly and is nutty smelling.

Add the wine, and cook, scraping up any browned bits stuck to the bottom of the pan. Add the broth and continue to cook and stir until thickened adding any juices that are on the platter from the roast.

Slice the roast into 1/4" pieces and top with the pan gravy.  Print Recipe

Friday Easter Week Recipes

• Brussels Sprout Potato Cakes by Cindy's Recipes and Writings
• Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Carrot Cake Cookies by Daily Dish Recipes
• Curried Deviled Eggs by A Kitchen Hoor's Adventures
• Dried Cherry and Almond Scones by Family Around the Table
• Easter Bunny Cake by Everyday Eileen
• Easter Egg Sugar Cookies by The Redhead Baker
• Eggs Benedict Breakfast Bake by Cookaholic Wife
• Greek Lamb Keftiko by Caroline's Cooking
• Ham and Cheese Breakfast Casserole by Karen's Kitchen Stories
• Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
• Maple Apple Baked Oatmeal by Jolene's Recipe Journal
• Peeps Cookie Bars by Sew You Think You Can Cook
• Easter Bread Cheesecake - Pasca by All that's Jas
• Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
• Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
• Vegetable Breakfast Casserole by Simple and Savory

Carrot Cake Cheesecake #EasterRecipes #FantasticalFoodFight

Today I am lucky enough to be able to combine two events into one post.

On Monday I shared with you that we are celebrating Easter along with Christie from A Kitchen Hoor's Adventures and the Festive Foodies group ran by Ellen of Family Around the Table.

I previously posted a Broccoli and Blue Cheese Gratin that is the perfect accompaniment to your Holiday Ham.  Today I am posting a dessert. 

Specifically a Carrot Cake Cheesecake that I chose because Sarah of Fantastical Sharing of Recipes invited us to duke it out over Carrot Cake for this month's edition of Fantastical Food Fight.

This is the point, on last Sunday, where I stopped typing and went into my photo file to edit the photos for this post. They were GONE!!  I felt a moment of panic. 

I searched by date instead of name....nothing. 

I pulled out my back up drive, plugged it in, and searched....nothing. 

I went through each photo folder individually thinking that perhaps they got misfiled....nothing.

I went through my recycle bin...nothing.

I checked my phone photos...nothing.

I vented on the event pages and got a lot of suggestions that I tried....nothing.

I told myself, this is only a blog mishap, it is not cancer.....get over it.

Then I did what I always do when life kicks me.  I sought solace from my husband and best friend.  He asked me for my memory card that was used for the photos.  He has a recovery program for my camera on his old laptop!!!  It worked!! 

It took hours to download the thousands of photos and then I had to click on them individually as there was no rhyme or reason to the order in which they were listed but I found them....Frank always makes my life better!!!

I hope you enjoy these photos.  They were hard fought.  I know you will enjoy the cheesecake.  Making the cheesecake was the easy part of this post.  Starting with a boxed cake mix, that included a package of shredded carrots and raisins, made this cake simple and relatively quick.

I adapted this recipe to omit the coconut as we enjoyed this after taking Little Miss to see Seussical the Musical with John and Kirsten and Kirsten is allergic to coconut.  I also left off the frosting because I'm not a frosting fan.

Make sure you stop by and visit all the other Easter Recipes and Carrot Cake Recipes.  You will find links to both at the bottom of this post.

Carrot Cake Cheesecake
adapted from Duncan Hines

1 pkg. Duncan Hines Decadent Carrot Cake Mix
1 1/4 c. hot water
eggs and oil as listed in directions on package for cake
1 (8oz) can crushed pineapple, drained
1/2 c. toasted walnuts, chopped
2 (8 oz) pkgs. cream cheese, room temperature
3/4 c. sugar
2 1/2 t. vanilla
3 eggs, room temperature

Remove carrot and raisin packet from cake mix box.  Place in a bowl and cover with the hot water and let stand while you prepare the cake mix according to package directions. 

Drain and squeeze dry the carrots and raisins.  Add them to the cake batter along with the pineapple and walnuts until just blended.  Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese with the sugar and vanilla at medium speed until smooth.  Add the eggs, one at a time, until light and fluffy.

Spoon 2 cups of the cake batter into a springform pan that has been treated with baking spray.  Spread half of the cream cheese mixture over the batter in the pan.  Cover with the remaining batter and top with the remaining cream cheese mixture.

Bake in a preheated 350* oven for 50-60 minutes, until just set.

Cool completely in the pan on a wire rack before removing the sides.  Refrigerate cake for at least 2 hrs. or overnight before serving.  Print Recipe

More Wonderful Easter Recipes

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene's Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D's Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor's Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht - Bialy Barszcz by All that's Jas
• Turkey Ham Potato Chowder by Cindy's Recipes and Writings

More Carrot Cake Creations

An InLinkz Link-up

Broccoli and Blue Cheese Gratin #EasterRecipes

Christie, of a Kitchen Hoor's Adventures , invited members of our Festive Foodies group to join her on Monday, Wednesday and Friday this week posting recipes to help our readers get ready for Easter.

I will be joining in the fun for all three days, starting with a vegetable side that is sure to be a hit for your Easter Banquet.

I don't know about you but I like to go all out on Holidays and Easter is my favorite Holiday of all.  We will have a sit down dinner that will start with a first course, normally some sort of seafood.  This is followed by soup and then a salad.  The entrée will contain 3 or 4 meats.  There is always Ham, always Kielbasa, usually lamb and then a beef or chicken dish of some sort.  Sides always include some sort of potato dish and usually a sweet potato dish of some sort, as well.  Baked pineapple and baked beans to go with the ham. Several vegetables are also served.  Fresh asparagus and buttered corn for sure and then one or two more. There is always a butter lamb and fresh baked bread.  We gorge and then eat leftovers all week long.

This Broccoli and Blue Cheese Gratin is so good and I promise that if you leave off the blue cheese in the title even blue cheese haters will eat it, love it and be none the wiser.  And as a bonus, the leftovers can be turned into a kick butt soup.

This recipe is adapted from one I found in a Williams Sonoma cookbook.  I used gorgonzola cheese to keep it mild, as my husband and some of the kids don't care for blue cheese.  I didn't mention to them that there was blue cheese in the dish.  They loved it and a couple of them went back for seconds.

This dish can be made ahead of time but wait to add the bread crumbs right before it goes into the oven so it doesn't get soggy.

This is a great side for Easter because many enjoy ham for dinner. I think that nothing is better with ham than broccoli and cheese. YUM

Stop by and visit all the other Easter Recipes.  You will find links at the bottom of this post.

Broccoli and Blue Cheese Gratin

adapted from William Sonoma

2 - 3 lbs. broccoli florets

1/4 stick butter

4 T. flour

2 1/2 c. milk, full fat

salt and pepper to taste

3 oz. crumbled gorgonzola cheese

3/4 c. dried bread crumbs

Place the broccoli florets in a steamer and cook for about 15 minutes, until tender.  

While broccoli is steaming, melt the butter in a saucepan over med high heat.  Add the flour and whisk in.  Reduce the heat to low and add the milk, whisking constantly until smooth. Season with salt and pepper.  Cook, stirring occasionally, over low heat for 10-15 minutes until thickened.  Stir in blue cheese just until melted and remove from heat.

Add the broccoli to the blue cheese sauce and gently fold in until coated. Pour mixture into a casserole that has been treated with butter or cooking spray.  Don't worry if it is soupy, it will continue to thicken as it bakes.  Sprinkle with the bread crumbs and bake in a preheated 350* oven for about half an hour, until hot and bubbly and the bread crumbs are toasty brown.  Print Recipe

Monday Easter Week Recipes

• Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm
• Bunny Cinnamon Rolls by Family Around the Table
• Bunny Mary by Culinary Adventures with Camilla
• Carrot Roll Cake by Cookaholic Wife
• Chocolate Dipped Robin's Egg Cookies by Amy’s Cooking Adventures
• Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled eggs with creme Fraiche and herbs by Simple and Savory
• Easter M&M Blondies by Hezzi-D's Books and Cooks
• Easter Mini Chocolate Rum Cupcakes by Daily Dish Recipes
• Egg Benedict Quiche by A Kitchen Hoor's Adventures
• Orange Ricotta Pancakes by Jolene's Recipe Journal
• Puff Pastry Eggs with Ham and Cheese by All that's Jas
• Sausage and Spinach Pie by Karen's Kitchen Stories
• Tsoureki - Greek Easter Bread by Caroline's Cooking
• Whipped Ricotta Salad by Sew You Think You Can Cook

Quick and Easy Garlic Knots #EasterRecipes #4theLoveofGarlic

Today is Good Friday.  For me, this means a day spent contemplating the goodness of a Lord who was willing to suffer so greatly to save those who would believe in him.  I will spend the day in prayer and reverence.  I will spend time in church and I will spend some time alone preparing for the Glory or our Risen Lord.

I will also be fasting, this means that I will have 2 small meals and one larger meal with no snacks in between.  I will be abstaining from meat as well.  An easy way for me to do this is by making soup and bread for dinner.

These Quick and Easy Garlic Knots are perfect alongside soup but they are equally as good accompanying your Easter Dinner or Brunch and the fact that they are ready to serve in less than 30 minutes is music to every harried cook's ears.

We are still celebrating Easter Week with Holiday Fun with our Blog Friends , hosted by Christie of A Kitchen Hoor's Adventure.  You will find links to more great recipes at the bottom of this post.

I am also getting ready for National Garlic Day which is on April 19th.  I, and six other lucky bloggers, were chosen to host a giveaway and share recipes for all things garlic.  We are sharing garlicky goodness for a full six days.

I found this recipe at a blog called I Heart Eating written by Kate while doing a Google search.  I had never visited Kate's blog prior to this but I am very glad that I have found her. You will be too when you taste these amazing garlic knots that you can even make during the week after dinner if you get a hankering.

I used garlic provided by Melissa's Produce and minced it using the Garject from Dreamfarm that is a garlic lover's dream come true.  Six of our lucky readers will get an opportunity to win their very own garject.  You can find details and enter the drawing here.

I adapted the recipe a bit with the technique used to warm the milk and butter, using a microwave to get it to a temperature between 100*-110*.

I used a stand mixer fitted with the paddle attachment for the mixing and switching to the dough hook for kneading.  No need to let the dough rest before forming it into knots and placing them onto a parchment lined baking sheet.  Once the dough is shaped you will allow it to rest while your oven preheats.

They bake up in about 10 minutes to a beautiful golden brown.  That is just enough time for you to put together the garlic butter.  When  they come out of the oven and are still piping hot just brush that butter generously over the knots and you are ready to serve.

Quick and Easy Garlic Knots 

slightly adapted from I Heart Eating

1/4 c. butter

1 c. milk

2 T. instant yeast

1 T. honey

pinch of salt

1 egg

3-4 c. flour

Garlic Butter

2 T. butter, softened or melted

2 cloves garlic, minced

1/2 t. Italian seasoning

Place butter and milk into a 2 cup measuring cup and microwave in 30 second increments until butter melts and temperature reaches between 100*-110*.  If the mixture gets too warm allow it to cool to the proper temperature before proceeding.

Place the yeast and honey into the bottom of the large bowl of a stand mixer fitted with the paddle attachment.  Add the warmed milk and stir to combine.  Mix in salt and egg then add 2 1/2 c. of the flour mixing on low speed until combined.  Add the remaining flour by half cup increments until the dough forms into a ball and cleans the sides of the bowl.

Switch from the paddle to the dough hook and knead on med high speed for 2 minutes.  Divide the dough into 12 equal pieces and using floured hands form each piece into a knot.  Place onto a baking sheet lined with parchment and let rest for 10-15 minutes while your oven preheats to 400*.

Bake the knots for 10-12 minutes, until golden brown.  While knots are baking combine the butter, garlic and Italian seasoning.  When knots are completed baking, remove from oven and brush immediately with the garlic butter.  Print Recipe

More Exciting Easter Recipes

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Homemade Chocolate Lollipops by Caroline's Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

Disclosure: I  received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% my own. I have received no additional compensation for these posts.

Baked Eggs with Tomatoes #EasterRecipes

We are still celebrating Easter Week with the group from Holiday Fun With Our Blog Friends.  This event is being hosted by Christie of A Kitchen Hoor's Adventures.

I have been having all kinds of fun with this project.  I am sharing a mixture of recipes that would be perfect for Easter brunch or dinner.  Of course, they are also delicious and well received any time of the year.  Mother's Day is fast approaching and I don't know any Mom who would not love being honored with a lovely brunch or dinner.

This is the second egg post that I am sharing this week.  We raise laying hens and they are very happy that Spring has sprung.  I am getting 6-8 fresh eggs each day so we are in egg heaven here on the farm.

This is a great recipe that I find works especially well if you have unexpected guests arrive around mealtime.  I normally have all these ingredients on hand and it takes only moments to throw this together.  The presentation is lovely and people are alway impressed.

I like baking them up in these little individual casseroles that I have when it is just Frank and I. When we have more people I use my ramekins.

You can always stay casual and super simple by just putting the eggs on top of the tomatoes in an oven safe skillet and serve it up family style after baking.  This recipe I'm giving you today is only for 2 but if you were serving 4 or more a skillet works perfectly as the tomatoes would make a nice bottom layer when you double or triple the recipe.

I chose to sprinkle a little Parmesan Cheese on mine this time but that is completely optional. You can bake them without cheese or add any cheese that you have on hand or of which you are partial.

This dish is good to the last bite.  It makes a nutritious, hearty breakfast served up with a side of hashbrowns and toast.  A quick, light lunch served up with a salad and croissant or a great Meatless Monday dinner served up with some homemade Italian bread for sopping up the juices.

Baked Eggs in Tomatoes (Uova al Piatto con Pomodori)

adapted from Italian by Carla Capalbo

2 T. olive oil

1 small onion, diced

1 (15 oz) can diced tomatoes with juices (2 cans if serving more than 2 people)

1 t. dried basil

salt and pepper to taste

1-2 eggs per person

Shredded or grated parmesan cheese, if desired

Heat the oil in a skillet over med high heat.  Add the onion and cook until fragrant and golden.  Add the tomatoes, salt, pepper and basil.  Cook for another 10 minutes or so, until the tomatoes are very soft and the sauce has thickened a bit. 

Divide tomato mixture between individual casseroles or ramekins.  Add one or two eggs on top of each serving and season with salt and pepper.  Sprinkle with the cheese, if using, and place into a preheated 375* oven for 10-15 minutes or until the whites are no longer runny but the yolk are still soft.  Print Recipe

Let's see what the others are sharing today

• Baked Eggs with Tomatoes by A Day in the Life on the Farm
• Hot Cross Buns by A Kitchen Hoor's Adventures
• Carrot Cake Energy Balls by Sew You Think You Can Cook
• Classic Peanut Butter Confetti Bars by Making the Most of Naptime
• Easter Muddy Buddies by Family Around The Table
• Honey Cinnamon Quick Bread by Amy's Cooking Adventures
• Linda's Famous Carrot Cake by Cooking With Carlee
• Mini Easter Cheesecake Bites by Hezzi-D's Books and Cooks

Roasted Eggplant Salad #EasterRecipes

This salad made with tender baby eggplants and colorful grape and cherry tomatoes tossed in a balsamic vinaigrette is the perfect addition to your Easter table.

It can be made up to two hours ahead of time and is served at room temperature so there is no last minute preparation needed.

You start by cutting the eggplant and a small onion into bite size pieces, tossing them with garlic and olive oil and roasting them until tender, about 15 minutes.

While the roasted eggplant is cooling.  Whisk together the vinaigrette and toss with the tomatoes and some fresh dill.

Add the cooled, roasted veggies and toss to cover with the vinaigrette.  Serve immediately or let stand for up to two hours before serving at room temperature.

This Easter Week event is part of the group, Holiday Fun with our Blog Friends, and is being hosted by Christie of A Kitchen Hoor's Adventure.  We have been and will continue to share recipes suitable for Easter all week long.  You will find links to the others following this recipe.

Roasted Eggplant Salad

2 baby eggplants, cut into 2" dice

1 pt. cherry or grape tomatoes (or a mixture of each)

1 small onion, cut into 2" dice

2 cloves garlic, minced

1 1/2 T. + 2 t. extra virgin olive oil

salt and pepper

1 T. balsamic vinegar 

1/2 T. fresh dill, finely chopped

Toss the eggplant, onion and garlic  with 2 t. of olive oil, season with salt and pepper and place in a single layer on a baking sheet.  Roast in a preheated 350* oven for 15-20 minutes, until tender. Remove from oven and allow to cool to room temperature.

Cut the cherry tomatoes and any large grape tomatoes in half and place in a large bowl.  Place the 1 1/2 T. olive oil, balsamic vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to blend and pour over the tomatoes.  Add the dill and the cooled, roasted vegetables. Toss to coat  and serve immediately or set aside for up to 2 hours at room temperature. Print Recipe

More Easter Entertaining Recipes

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• Individual Easter Breads by Cooking With Carlee
• Tomato Asparagus Quiche by Caroline's Cooking
• Peeps Whoopie Pies by Palatable Pastime
• Rosemary Garlic Herb Rib Roast by Family Around The Table
• Honey butter Peas and Carrots by Jolene's Recipe Journal
• Pea and Pasta Salad by A Kitchen Hoor's Adventures
• Roasted Eggplant Salad by A Day in the Life on the Farm