29 Mar Easter Dinner
Easter is right around the corner and I look forward to creating the menu for our big family dinners. I love going through recipes and coming up with different ways to piece the meal together. It’s always fun to try something new! Planning out a menu before hand helps when it comes time to go grocery shopping. I have learned this by watching my family cook dinners and I really learned this when I started to take over cooking the big family dinners. So, on today’s blog I and going to give you my menu for this weekend! I hope this helps if your feeling stuck on what to make!
- Ham with Honey Mustard Sauce
- Bacon Pea Salad
- Scalloped Potatoes
- Honey Mustard Sauce (See Below)
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with foil and lay the ham on it flat-side-down.
- Score the ham with cuts one inch apart and 1/4 inch deep. Do this in two directions creating a grid pattern over the entire surface of the ham.
- Brush Honey mustard sauce on the ham and bake for 45 minutes.
- Pull the ham out of the oven. Brush some more sauce on the ham and place back in the oven for another 45 – 75 minutes, or until the exterior is dark and crusty and the ham is warmed through.
Honey Mustard Sauce:
- 2- Eggs
- 2 Cup – Sugar
- 1/2 Cup – Vinegar
- 2 tsb – Dry Mustard
- Mix vinegar & mustard in a sauce pan
- Whisk in your sugar end eggs and bring to a simmer until sauce thickens.
- Cool and Serve
Bacon Pea Salad
- 1 package of thick-cut bacon
- 1 bag frozen sweet peas (thawed)
- 3/4 cup coarsely grated sharp Cheddar cheese (more or less)
- 1/2 small red onionpeeled, and finely chopped
- 1/2 cup of mayonnaise (I like to use miracle whip, it gives it a nice tang)
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- Thaw peas over night or if the same day soak in cold water
- Cook bacon and chop into small bits
- Chop red onion, and grate cheese
- Stir together peas, bacon, cheese and onion, salt, pepper and paprika
- Once combined evenly add in your mayo, you can add little or less until your happy.
- 2 lbsYukon gold potatoes
- 1 onion, sliced thinly
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 tsp dry mustard
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- salt and pepper, to taste
- 2 cups whole milk
- 1 cup cheddar cheese shredded
- 1/2 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese grated
- fresh chives, for garnish
- fresh parsley, for garnish
- additional 1/4cupcheddar cheese, shredded
- additional 1/4cupGruyère cheese, shredded
- additional 2Tbsp Parmesan cheese, grated
Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
Slice potatoes into thin slices and set aside.
Add butter to medium saucepan, and heat over MED heat. Once butter is melted, add garlic and sauté for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until there are no lumps. Whisk over MED heat until mixture is thick and coats the back of a spoon.
Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
Layer half the potatoes and onion slices in prepared casserole dish, pour about half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
Sprinkle top of potatoes with Gruyère, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
Sprinkle top with chives and parsley and serve.