The question used to be where are you going for Easter Sunday but now it is what are you cooking for Easter Sunday!!!!!????!!! So many of my friends are planing their Easter menus. I am going back and forth about what I should serve my family. Some friends are doing a big brunch, others are attempting a lamb dish. I am doing a combination of some take out and some cooking. I always love to try new side dishes. I found this rice recipe online the other day. It really looks good. How can you go wrong with butter, parmesan and mozzarella cheese? Bon Appetit!!!
1 cup rice, 2/3 stick butter, 2 cups milk, 3/4 cup grated Parmesan cheese, 1 large brick mozzarella (cut up into 1/4 inch cubes), 1 egg (beaten)
Cook rice in salted water (I use a rice cooker).
Add butter and milk gradually to the HOT rice. (If it appears to dry, add more milk but make sure it is not soupy).
Add Parmesan cheese, mozzarella cheese and egg.
Grease a pyrex dish, add rice, dot the top with butter.
Bake at 350 for 1 hour.
I know, I know..everyone is complaining about being stuck inside and all the non-stop eating but requests are still coming in for baking recipes!! My friend Paula made this for her family this week and served it with ice cream. She said almost the entire thing went in one night. Thankfully she forwarded the recipe to me and I knew I had to share it. Don’t worry..next week I have a Weight Watchers recipe all set up for you!!!! Bon Appetit!!!
adapted from once upon a chef
This recipe was featured in the New York Times this week. The secret is that 1/2 cup of flour yields delicious gooey brownies. I had a request for a chocolate recipe to bake while social distancing! This one looks perfect. (try it with or without the nuts too) I bet it will be your go-to for many months to come!!!
I think one of the best things we can do to stay healthy, not just during this outbreak, but all year round is to increase the immune-building foods that we eat.
Vitamin Booster Smoothie
Up your vitamin quota with help from this bright and fresh smoothie. Orange, carrot, celery and mango pack a nutritious punch
adapted from goodfood.com
Put the orange, carrot, celery and mango in the blender, top up with water, then mix until smooth.
White Bean Dip
A dip filled with beans that are filled with beta-glucan and zinc – all immune-boosting properties.
adapted from Food Network.com
1 (14 ounces) can cannellini beans, rinsed and drained
1 clove garlic
1 1/2 tablespoons extra-virgin olive oil
4 sprigs fresh mint leaves
6 sprigs fresh thyme leaves, stripped from stem
Coarse salt and black pepper
3 tablespoons chives, chopped
Pulse all ingredients except chives in a food processor or until a smooth paste forms and transfer to a bowl. Serve on bruschetta or as a dip for fresh veggies and garnish with chopped chives.
Chicken and White Bean Soup
Rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup.
adapted from Eatingwell.com
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Egyptian Tossed Salad
adapted from EatingWell.com
This superfood salad will boost your immune system. You can eat it in a pita or on top of a chicken cutlet or on its own.
Whisk lime juice, vinegar, cumin and salt in a large bowl. Add cucumber, tomatoes, parsley, bell pepper, radishes and onion; toss to combine.
I made this recipe for my youngest daughter and a bunch of her friends over the past weekend. Everyone loves Mexican food and I thought this looked so good and was so easy to make. I served it with chips, salsa and guacamole (the whole foods one is really good though I like to add a little more lime juice!!!). They all loved it and went back for more and more..
1 rotisserie chicken
2 packets Frontera Enchilada sauce.
2 bags Mexican Shredded Cheese
Shred the chicken and place in a bowl
Line baking dish with tortillas
Add chicken and cheese to the inside of the tortilla and roll.
Repeat. Place all the rolled tortillas side by side in the baking dish.
Pour the Enchilada sauce on top and sprinkle with remaining cheese (be generous!!)
Bake at 400 degrees for 15 minutes
Serve with a dollop of sour cream or plain Greek Yogurt (optional)
When I was in Miami last week, this Super Bowl punch was the drink of choice all over town. If you are hosting a party tomorrow, this is a must!!! It is soo good and really easy to make!!! It is sure to be the hit of the Super Bowl!!!!!