Easter is coming soon! Are you planning to have an Easter party or just a simple gathering to enjoy the solemn occasion? Do you want simple food to serve without having to break the bank, and your back with all the preparations?
Here are some recipes to make for your simple Easter gathering:
Chunky Egg Salad
(Photo and recipe from Foodnetwork.com/copyright Television Food Network, G.P)
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Brunch Style Eggs Benedict
(Photo and recipe from Kraftrecipes.com)
4 Italian bread slices
4 KRAFT Extra Thin Swiss Cheese Slices
8 slices OSCAR MAYER Deli Fresh Smoked Ham
4 whole eggs
1/4 cup butter
2 egg yolks
1-1/2 tsp. lemon juice
dash ground red pepper (cayenne)
1 cup loosely packed baby spinach leaves
Heat oven to 375°F.
Place bread slices in single layer on baking sheet; top with cheese and ham. Bake 10 min.
Meanwhile, poach whole eggs (See TIP.) While eggs are cooking, melt butter. Blend egg yolks, lemon juice and red pepper in blender on low speed 15 sec. or until well blended. With blender running, slowly add hot butter to egg mixture through feed hole at top of blender; continue to blend until thickened.
Cover toast slices with spinach just before serving; top with poached eggs and hollandaise sauce.
Spinach, Ham & Cheese Omelet
(Photo and recipe from: http://www.incredibleegg.org/)
2 Tbsp. water
1 tsp. butter
Salt and pepper
1/4 cup shredded Italian cheese blend (1 oz.)
1/4 cup baby spinach
1/4 cup finely chopped ham
BEAT eggs and water in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, SEASON with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
Quick and Easy Egg Drop Soup
(Photo and recipe from: http://www.simplyrecipes.com/ | recipe by Garrett McCord)
Homemade chicken stock is the best for this. Also, if you can’t locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
3 eggs, lightly beaten
4 cups of chicken stock*
1 tablespoon of corn starch
Scant 1/2 teaspoon grated ginger**
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of enoki mushrooms or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.
**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Enjoy your meal!
(Due credit to the owners of the photos and recipes)