 Need some ideas on what to bring to the table on Easter? I am sharing some of my Easter Recipes Ideas - HAPPY EASTER! : ~Enjoy! Diane So many great recipes to chose from - Click on a recipe below OR you can always search them all using the "Search a Recipe of Food" box on the side of my Blog and on my Homepage My Top Picks also pictured below: Classic Deviled Eggs Grilled Asparagus Buffalo Mozzarella, Cherry Tomato Asparagus Salad Steamed Artichokes Leek & Potato Soup Zucchini Pie Susie's Vegetable Casserole Smoked Turkey Oven Roasted Turkey Prime Rib Diane's Beef Burgundy Nonna's Shrimp & Rice Oven Baked Cod Grilled Honey Glazed Salmon Homemade Cherry Topped NY Cheesecake Mom's Lemon Squares Easter Bunny Cake
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 Buttermilk Cherry Almond Scones with White Chocolate Ingredients: 3 cups all-purpose flour 1/3 cup sugar (plus, sugar for dusting) 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup cold butter, cut into small pieces 1 cup buttermilk * (*or 1 Tbs lemon juice/plus enough milk to make 1 cup - let sit 5 mins.) 1/2 cup dried cherries 1/4 cup almonds, sliced 1/4 cup white chocolate chips, optional Directions: In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly (you can use a pastry cutter or the tines of a fork). Stir in the buttermilk (*or soured milk) just until combined. Fold in the cherries and almonds and chocolate chips. Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk and additional sugar. If you can, place scones in Freezer for 15 mins. while oven is Preheated to 400. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen Recipe adapted from: Quick Cooking Photos by: Diane Baker for Canning and Cooking at Home  This recipe is excellent. Another "Freezer to Slow Cooker Meal" that wins - hands down! This reminded me of a chicken dish we had at a great local restaurant a few years back...They called it 'Asian Barbecue Chicken'. There are a few ways you can serve this dish. One way is to leave the chicken breast meat whole and thicken the sauce near the end of cook time and serve on the side with the whole pieces of chicken, or you can shred the chicken near the end of cook time, and return the chicken to the sauce that is in the slow cooker (with or without thickening that sauce upon serving) It's great any way you prefer!! In this recipe, you get the sweetness from the honey and depth of flavor from the blackberry jam with a little kick of heat from the sweet chili garlic sauce...the key really is in the 'sauce'...I can't wait to make this using chicken wings next! ~Enjoy! Diane
Honey Soy Chicken Ingredients: 1 lbs Chicken Breasts 2 tsp Olive Oil 1/4 Cup Soy Sauce 1/4 Cup Honey 1/2 Cup Blackberry Jam/Preserves 1 Tbs Asian Sweet Chili Garlic Sauce *or sriracha sauce 1 Tbs Hoisin Sauce 1 Tbs Rice Wine Vinegar 1/2 tsp Garlic Powder 1/4 tsp Ginger Powder 1/4 tsp Onion Powder 1/2 tsp salt 1/8 tsp pepper Directions: Combine all ingredients; except chicken in large bowl, Whisk until mixed, Place in Ziploc Freezer Bag with chicken breast meat. Seal and Freeze. When ready to cook, Defrost overnight in fridge, Cook low 6-8 hours or high 3-4 hours. Near the end of cook time, make a 'cold water:1 Tbs corn starch' slurry and mix into sauce to thicken. Remove Chicken and shred chicken using two forks. Return to sauce, Serve hot over cooked rice. This recipe serves 2-3 Adults. This recipe can be doubled. Recipe by: adapted from Allrecipes Photos by: Diane Baker for Canning and Cooking at Home  No matter what suits your fancy - we got you covered on corned beef ideas, and some Irish fare...from Traditional Irish Soda Bread to Irish Creamed Cabbage Soup!! Happy St. Patrick's Day! ~Enjoy! Diane Click on the recipe Title below, to go to that recipe: Slow Cooker Corned Beef & Cabbage: with potatoes and carrots Traditional Irish Soda Bread Creamed Cabbage Soup Unstuffed Cabbage Roll Stew Slow Cooker Beef & Cabbage Stew Irish Tea Cake Bacon Cheddar Beer Bread Cabbage "Burgers" Diane's {Easy} Shepherds Pie ...and a quick salute (in photo below) to the "Hackney Burger" - from one of my Hometown restaurants, The burger my family loves!! a stove-top burger with thick cheddar set on top, a thick slice of white onion, on homemade rye bread - decadent!! Recipes and Photos from: Canning and Cooking at Home  I love fried fish but, wanted a recipe I could make at home that was lower in fat and didn't involve a oil fryer. I came across this oven-baked recipe, which turned out beautifully. I used fresh cod fillets and served with a side salad and vegetable. The fish was perfect as baked. and stands nicely 'on its own' meaning, it did not need any sauce or lemon. ~Enjoy! Diane Crispy Oven "Fried" Fish Ingredients: for every 1 pound of fish, skinless fillets, 1/2-3/4" thick (I prefer to use cod) 1/4 cup of milk 1/3 cup AP flour 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan cheese 1/2 tsp dried dill weed 1/4 tsp salt, optional, more if preferred 1/8 tsp black pepper, more if preferred 2 Tbs butter, melted Directions: Preheat over to 450 Thaw fish, if frozen. Rinse fish and pat dry with a paper-towel. Place milk in a shallow dish, Place flour in a separate shallow dish. In a third shallow dish combine bread crumbs, cheese, dill, salt & pepper; add in melted butter, and stir crumb mixture until well combined. Dip fish in milk, coat with flour, dip again in milk and then into crumb mix to coat all sides. Place fish on a greased baking sheet. Bake, uncovered for 5 to 9 minutes or until fish begins to flake when tested with a fork. Recipe Adapted from: Celebrating the Promise: Limited Edition, Better Homes & Gardens Photos by: Diane Baker for Canning and Cooking at Home |
