Wednesday, April 27, 2011

Hop to It

Hope everyone had a super Easter—it was just good to be home even if it was just for a day. Oh and the good meal didn’t hurt things either :-) You know when you leave so stuffed you can barely move, it was a success!

Mom made a glazed spiral ham that she got from Sam’s Club.

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Mom also made some mashed sweet potatoes with marshmallows…a yummy classic!

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My grandpa made my mom’s Stunning Sausage Stuffing to help her out a bit…

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I also had to make my beloved Lean Green Bean Casserole…even the leftovers of this dish are to-die-for!

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And last but not least, I am always looking for new vegetable side dishes, preferably roasted because I love the rich flavor vegetables develop after a long time in the oven. I came across a recipe for Lemon-Chive Roasted Vegetables and with lemons in season now, I paid just 0.50 for one. It’s the perfect excuse to try these out any night for dinner,  no special occasion required!

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Lemon-Chive Roasted Vegetables

Serves: 12

Ingredients:

  • 1 1/2 pounds small red potatoes, halved
  • 1 bag frozen Brussels sprouts, thawed
  • 1 pound baby carrots
  • 2 medium Vidalia or other sweet onions, each cut into 8 wedges
  • 1 tablespoon olive oil
  • Cooking spray
  • 2 tablespoons chopped fresh chives
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Directions:

    • Preheat oven to 425°.
    • Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.
    • Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

    And saving the best for last of course is dessert! Cupcakes courtesy of Cassie’s Cupcake Creations.

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    Whopper Cupcakes

    Chocolicious cake, whipped malted milk ball frosting, topped with whoppers.

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    Cookies n’ Cream Cupcakes

    Cookies n cream cake, whipped vanilla frosting, Oreo cookie garnish.

    I wish holidays came around more often—we all had a really great time!

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    Even if your feast is outstanding, leftovers are usually inevitable, and in this case, we have tons of leftover ham. I’ve been brainstorming new ways to use it up and I came up with three. Today’s recipe is also going towards this-->Barilla is challenging Foodbuzz Featured Publishers to imagine an Italian-inspired recipe or meal created with Barilla Tortellini.

    For my recipe, I am using Barilla Three Cheese Tortellini.

    Italian Chicken Cordon Bleu Tortellini

    Serves: 4

    Ingredients:

    • 1 bag Barilla Three Cheese Tortellini
    • 1/4 c flour
    • 2 c milk, preferably 2%
    • 1 Tbsp pesto
    • 1 1/2 c shredded Italian blend cheese
    • 2 c chopped roasted/skinless chicken breast
    • 1 c cubed ham
    • 1 c sliced jarred roasted red peppers, drained well
    • 1/4 tsp garlic powder
    • 1/4 tsp black pepper
    • 1/2 tsp Italian seasoning
    • dash of red pepper flakes, if desired

    Directions:

    • Cook noodles according to Barilla’s package directions.
    • While noodles cook, combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and pesto. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.
    • Add the cheese, stirring until melted. Stir in the chicken, red pepper slices, ham, and seasonings.
    • Serve over Barilla Three Cheese Tortellini

    Keep an eye out for two more recipes on how to use up your leftover holiday ham!

    Have you tried a new pasta dish you loved lately?—share!

    2 comments:

    Krista said...

    What a GREAT Easter spread! I love roasted veggies, too. So flavourful and the leftovers make for a fantastic soup!

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