easter side dish

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

mayonnaise

Greek yogurt

tbsp. red wine vinegar

Kosher salt

black pepper

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

This healthy asparagus casserole recipe from scratch is extra satisfying with mushrooms, cheese, breadcrumbs and an easy, creamy filling.

Asparagus Casserole

whole wheat panko breadcrumbs

Parmesan cheese

lemon (plus 1 tablespoon juice, divided)

unsalted butter (divided)

olive oil

asparagus

onion

all-purpose flour

2% milk

salt

basil

nutmeg

2% Greek yogurt

basil (plus additional for garnish)

Preheat

Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.

Stir

In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.

Cook

Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.

Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.

Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.

Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.

Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.

Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.

Spoon

Spoon the mixture into the prepared baking dish and spread into an even layer.

Sprinkle

Sprinkle the breadcrumb mixture over the top.

Broil

Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.

Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender.&nbsp;

Blender Hollandaise Sauce Recipe

butter, (melted)

lemon juice

cayenne pepper, (optional)

Melt 8 tablespoons butter in the microwave.

In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.

Remove butter from microwave and let stand about 30 to 40 seconds.

Grab the immersion blender and stick it inside the  jar.

Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.

Remove blender and taste for seasonings and flavor; adjust accordingly.

If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.

Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.

Add a pop of colour to your Easter roast with these jewel-like radishes. Use a mixture of radishes in different colours, if you can, for a touch of spring

Roasted radishes

radishes

garlic cloves,

tbsp rapeseed oil

Heat the oven to 200C/180C fan/ gas 6. Tip the radishes and bashed garlic cloves into a roasting tin, season well and drizzle with the oil. Toss to coat the radishes and garlic.

Roast for 30-40 mins, or until the radishes are tender. Squeeze the garlic from its skins, then stir gently and serve.

Garlic Knot Rolls are irresistibly pillowy-soft and fluffy, drenched in garlic butter, and finished with Parmesan cheese. The ultimate comfort food, everyone LOVES this recipe!

Garlic Knot Rolls

unsalted butter

(296 grams) whole milk

eggs, (lightly beaten)

(25 grams) granulated sugar

(1 packet) instant yeast*

(572 grams) bread flour

garlic, (minced)

parsley, (minced**)

garlic powder

fine sea salt

egg, (lightly beaten)

Flaky sea salt, (such as Maldon)

Parmesan cheese, (finely grated)

Marinara sauce, (for serving, optional)

In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (100 to 110°F).

In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.

Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes***.

Prepare the dough:

Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.

Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.

Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.

Shape the knots:

While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.

Prepare the garlic coating:

Preheat the oven to 400°F.

Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.

While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.

Bake and finish:

These were *chefs kiss*.  Made these earlier in the day, reheated for 7ish min in a hot oven right before serving and they tasted great.  Not too garlicky, crisp tops, fluffy insides.  Will definitely make again!

This week, try Lightened Scalloped Potatoes - a hearty dish filled with garlic, onion, thyme, and savory cheesy flavors. With 12 servings, it's perfect for a crowd!

Lightened Scalloped Potatoes

lb yukon gold potatoes

butter

yellow onion, diced

garlic,

thyme

tsp pepper

cayenne

milk

tbsp arrowroot powder (or 1/2 tbsp cornstarch)

cheddar cheese

Preheat oven to 400 and spray a 7&#215;11 dish with nonstick spray. a 9&#215;13 will also work, it will just be thinner.

Slice potatoes thin, about 1/8th inch thick. Layer half of the potatoes on the bottom of the pan, in overlapping layers.

In a sauce pan, turn on medium high heat and add butter. Once melted, add in onion and saute for a few minutes until slightly softened. Add in garlic, thyme, salt, pepper, and cayenne and stir until combined well.

Whisk in milk and arrowroot powder, and bring to low simmer for a few minutes, stirring occasionally. The mixture should begin to thicken. Turn off heat.

Add in 1/3 of the cheddar cheese to the milk and stir to melt.

Pour half of the cheese sauce over the first half of the potatoes and spread out with spoon.

Add the rest of the potatoes on top in a stacked pattern. Pour the rest of the cheese sauce on top of the potatoes, and spread evenly with spoon.

Top with remaining cheese and bake for 40-45 minutes or until golden brown and bubbly.

Normally I’d be intimidated by this type of recipe but you made it so simple to make and it turns out absolutely delicious! A perfect side dish full of flavor and comfort.

Cheesy scalloped potatoes are the perfect side dish for Easter, Thanksgiving, Christmas, or cozy winter potlucks and family dinners.

Cheesy Scalloped Potatoes

russet potatoes, peeled and thinly sliced

sharp cheddar cheese, shredded

heavy cream

onion,

Preheat oven to 375°F. Peel and thinly slice the potatoes using a mandoline or knife.

In a saucepan, melt butter. Sauté onion and garlic until soft. Stir in flour and cook 1 minute.

Gradually whisk in heavy cream. Add salt, pepper, and nutmeg. Simmer until thickened.

Stir in most of the shredded cheese until melted and smooth. Reserve some for topping.

Layer half the potatoes in a greased baking dish. Pour half the cheese sauce on top.

Repeat with remaining potatoes and sauce. Top with reserved cheese.

Cover with foil and bake for 40 minutes. Uncover and bake an additional 20–25 minutes.

Let sit 10 minutes before serving for easier slicing and thicker sauce.

I'm always wanting something creamy, cheesy, and savory! Like 24/7! These Baked Ham and Scalloped Potatoes gave all the comforting vibes! This reminded me of a potluck, Easter brunch, Grandma's house! It was cheesy, ooey and gooey, full of juicy ham, onion, herbs, and FLAVOR! You just can't help but go back and load your bowl up with more! This would work great as a side or a main dish! Bake it and take it with you to a party! Bring it to a party and then bake it! Prep it and bake it the next day! There's so much room for creativity and flexibility here! It was so delicious!

Baked Ham and Scalloped Potatoes

Milk

Heavy Cream

Gouda (freshly shredded)

Colby and Monterrey Jack (freshly shredded)

Yellow Onion (diced)

Garlic Cloves (minced)

tbsp Butter

tbsp Flour

Thyme Sprigs (minced)

Salt

tsp Black Pepper

tsp Cayenne

tsp Nutmeg

tsp Ground Mustard

lbs Yukon Gold Potatoes

Diced Ham (cured)

Cooking Spray

Chives (thinly sliced)

Preheat the oven to 375℉.

Peel and slice the potatoes into 1/8-inch-thick pieces. Move to a bowl filled with salted water and set aside until ready to use.

In a medium sized saucepan, melt butter on medium heat.

Sauté the onion for 2-3 minutes, stirring occasionally, until translucent. Then add the garlic and cook until fragrant.

Add the flour, stir, and cook for about a minute. Slowly whisk in the milk and cream, then simmer for about 5 minutes until the mixture starts to thicken.

Whisk in the thyme and 1/4 cup of each cheese.

Whisk until smooth, then whisk in all of the spices. Remove from heat and set aside until ready to use.

To make the sauce:

Lightly grease a 9x13 baking pan with cooking spray or butter.

Next, layer half of the potatoes on the bottom of the pan into a scallop looking pattern. It doesn&#39;t have to be perfect or anything! Sprinkle half of the ham on top, drizzle half of the sauce on, and spread it around with a rubber spatula or wooden spoon.

Repeat with remaining potatoes, ham, and sauce, then top with the remaining cheese.

Cover with aluminum foil and bake for 35 minutes.

Remove foil and continue baking for 15 minutes.

Broil on high for 1-2 minutes until the top is golden, and the cheese is melty!

Allow to cool and thicken for a few minutes, top with chives, and serve! Enjoy!

To make the baked ham and scalloped potatoes:

It looks so yummy, I can totally picture myself eating that when it's below zero outside. 
Looks like such a comforting dish too! Thanks for sharing the recipe!

Million Dollar Deviled Eggs are a must-have appetizer for your holiday table. This recipe puts a delicious spin on the classic deviled egg with a secret ingredient that you probably already have on hand. Once you try them, you&#39;ll see why they&#39;re undoubtedly the best deviled eggs!

Million Dollar Deviled Eggs

eggs

Tablespoons salted butter (room temperature)

pickle juice

Tablespoon yellow mustard

smoked paprika (to taste (for topping))

Place your eggs in a large saucepan in a single layer and fill the pot with enough water so that the eggs are completely submerged. Bring the water up to a rolling boil. Cover and turn off the heat, and allow the eggs to sit for 10 minutes.

Use a slotted spoon to transfer the eggs to a bowl filled with ice water. Allow the eggs to sit for 5-10 minutes in the cold water to cool completely. 

Peel the shells off of the eggs and cut them in half lengthwise with a sharp knife. Use a small spoon to scoop all of the egg yolks into a small bowl.

Add in the mayonnaise, butter, pickle juice, mustard, and garlic powder. Mash the mixture with a fork. I then like to use a whisk to mix everything together until smooth and creamy. Transfer the egg yolk mixture to a piping bag with a star tip.  

Place all of the egg whites onto a serving platter and pipe the egg yolk mixture into the hole of the egg whites. Sprinkle the deviled eggs with the smoked paprika. Serve immediately, or refrigerate until ready to serve.

These really live up to the name! So creamy and rich—everyone asked for the recipe. Definitely keeping this one in my Easter rotation.

These were so flavorful—adding a little butter made all the difference. My husband couldn’t stop eating them, and they were a big hit at our family lunch!

https://videos.scriptwrapper.com/1028/q5pvtblt2rjpvvnslrsw/original/video.mp4

Million Dollar Deviled Eggs are a must-have appetizer for your holiday table. This recipe puts a delicious spin on the classic deviled egg with a secret ingredient that you probably already have on hand. Once you try them, you’ll see why they’re undoubtedly the best deviled eggs!

Top 10 easter side dish recipes from across the web

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cobb Egg Salad

Asparagus Casserole

Blender Hollandaise Sauce Recipe

Roasted radishes

Garlic Knot Rolls

Lightened Scalloped Potatoes

Lightened Scalloped Potatoes

Cheesy Scalloped Potatoes

Baked Ham and Scalloped Potatoes

Million Dollar Deviled Eggs

Top 10 easter side dish recipes from across the web

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cobb Egg Salad

Asparagus Casserole

Blender Hollandaise Sauce Recipe

Roasted radishes

Garlic Knot Rolls

Lightened Scalloped Potatoes

Lightened Scalloped Potatoes

Cheesy Scalloped Potatoes

Baked Ham and Scalloped Potatoes

Million Dollar Deviled Eggs

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine