Finally getting my Easter recap posted today. This year’s Easter was low-key and such a fun day! My parents, Yaya, sister, her boyfriend, and my mother-in-law joined us for dinner. I love having people over and entertaining on holidays. Yes, it is more work because I feel the need to deep clean the house from top to bottom before the event and make way more food than our crowd could ever eat. I was watching an episode of Real Housewives of Orange County (guilty pleasure, I’m not ashamed) the other night and realized those ladies really know how to entertain. They have a team of people: someone to clean the house, someone to cook the food, someone to serve. I am beginning to think I am doing this whole entertaining thing all wrong.
Anyway, last Sunday was the most beautiful, perfect, wonderful, gorgeous Spring day to date. The sun was shining without a cloud in the sky and the breeze was just warm enough to wear short sleeves. As soon as the sun hit the patio I grabbed my sunglasses and went to soak up some sunshine.
The Easter menu was inspired by Spring foods and included…
Ham; an Easter classic. I plan to use the leftover ham bone to make Crock-pot split pea soup very soon.
Cheesy potatoes casserole; a seriously decadent indulgence. I mixed one package of frozen hash browns with 1 container organic cream of chicken soup, 1 c. light sour cream, 1 medium diced onion, and 2 c. 2% milk cheddar cheese. Bake at 350 degrees F for one hour. Using the “light” versions of sour cream and cheese does not lessen the flavor, but it does make me feel better about eating seconds!
Garlic Asparagus and Snap peas; yum yum yum! For this Spring themed side dish I sauteed 1 slice bacon and then added 3 minced cloves of garlic, 1 sliced leek, 2 bunches asparagus, and 2 c. sugar snap peas. Saute until tender; ~8-10 minutes. Season with salt and pepper to taste. Transfer the veggies to a serving dish and top them with 1/4 c. sliced almonds for extra crunch. A little bit of bacon goes a long way with this dish; the flavor permeates the veggies but they stay really crisp and fresh.
Spinach, strawberry and goat cheese salad; incredibly beautiful and delicious. It reminds me of spring in a bowl and I simply cannot get enough of it!
For dessert, as promised, I made Ina’s coconut cupcakes with cream cheese frosting. My family’s tradition is to add a few jelly beans on top for an added spring touch. The cupcakes remind me of a bird’s nest (shredded coconut) with eggs (jelly beans) and are almost too beautiful to eat. Almost.
Big shout out to my husband and mother-in-law who did the dishes after dinner; my most hated chore of cooking. You two are awesome (and apparently missed the camera session outside, sorry)! After dinner everyone migrated to the patio to enjoy the weather.
It was a great day filled with good food and good company; I’m already looking forward to our next get together!