Hi Friends,

Easter is a blissful holiday to spend with the people that you love. From Easter egg hunts to church services celebrating Jesus resurrection from the dead.

The most festive thing to do on this day is to eat and drink with your family and close friends. Below are a few suggestive meals and drinks to try.

I hope this helps! xoxo

DINNER & APPS

 

Deviled Eggs Sailboats

Ingredients:

12 hard-boiled eggs

2 tbsp. mayonnaise

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 tsp. kosher salt

1/8 tsp. Freshly ground black pepper

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Directions:

1. Halve eggs and transfer the yolks to a large bowl. Add mayonnaise, Dijon, lemon juice, salt, and pepper and mix to combine.
2. Using a sandwich bag with the corner snipped off, pipe the mixture into the whites.

Braised Lamb Shanks with Parmesan-Chive Grits Recipe

Ingredients:

2 tablespoons olive oil

4 lamb shanks (about 11 oz.) each, trimmed

5 teaspoon kosher salt, divided

1 teaspoon black pepper

2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges

2 large carrots, cut into 2-inch pieces

3 garlic cloves, smashed ( about 1 Tbsp.)

½ cup dry red wine

1 cup crushed tomatoes

¼ cup chicken broth

1 teaspoon ground cumin

1 tablespoon cornstarch

4 cups plus 1 Tbsp. water, divided

1 cup uncooked stone-ground yellow grits

1 ½ ounces finely shredded Parmigiano-Reggiano cheese

¼ cup plus 2 Tbsp. chopped fresh chives, divided

2 tablespoons unsalted butter

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 ½ teaspoons salt and 1 teaspoon pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes. Add ½ cup dry red wine; cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and ground cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours.

Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained cooking liquid. Set aside lamb shanks, covered.

Bring 2 cups reserved strained cooking liquid to a simmer in a small saucepan over medium. Whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cooking liquid; cook until thickened and reduced by half, about 12 minutes. Set sauce aside; keep warm.

Bring 4 cups water to a boil in a medium saucepan. Whisk grits into boiling water; cook, whisking constantly, until smooth, about 45 seconds. Return to a boil; cover and reduce heat to medium-low. Cook until tender, about 20 minutes. Whisk in Parmigiano-Reggiano cheese, 1/4 cup chopped fresh chives, unsalted butter, and 2 1/2 teaspoons kosher salt.

Divide grits among 4 shallow bowls. Top each with a lamb shank; spoon sauce over top, and garnish with 2 tablespoons chopped fresh chives.

COCKTAILS

Sangria Lemonade

Ingredients:

1/2 g lemonade

1 bottle Chardonnay or other white wine (750 ml)

2/3 c. light rum

1/2 c. raspberries

1 Orange, Sliced

1 Granny Smith apple, sliced

Directions:

In a large pitcher, combine lemonade, wine and rum. Stir, then add fruit.

Refrigerate for at least one hour and serve!

The Trophy Margarita

Ingredients:

1 ½ ounces tequila (Roca Patron Reposado)

¾ ounce lime juice (fresh)

¾ ounce lavender syrup

Garnish: candied lavender

Directions:

Gather the ingredients. Pour the ingredients into a cocktail shaker filled with ice.

Shake well.

Strain into a chilled cocktail glass (with a sugar rim, if desired).

Garnish with candied lavender.

Serve and enjoy!

DESSERT

Maple, Bacon, and Pecan Sticky Buns

Ingredients:

6 slice bacon or turkey bacon

1/4 c. maple syrup

1/4 c. packed light brown sugar

1/2 c. pecans

1 can Refrigerated Biscuits

1/2 tsp. ground cinnamon

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Directions:

1. Heat oven to 350 degrees F. Heat a medium skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
2. Meanwhile, in a medium bowl, combine the maple syrup, brown sugar, and pecans. Stir in the bacon and divide among 8 muffin cups of a 12-cup muffin tin.
3. Place the biscuits on a sheet of wax paper and sprinkle both sides with the cinnamon. Place biscuits over the bacon mixture in each of the cups, gently pressing to fit.
4. Bake until the biscuits are golden brown, 18 to 20 minutes. Remove from oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.

Carrot Cake Cheesecake

Ingredients:

For The Carrot Cake:

Cooking spray, for pan

1 1/2 c. all-purpose flour

1 c. sugar

1 tsp. cinnamon

1 tsp. kosher salt

1 tsp. baking soda

3/4 c. canola oil

2 large Eggs, beaten

1 1/2 c.  grated carrots (from 1 large)

1/2 c.  raisins

1/2 c.  chopped pecans or walnuts

For The Cheesecake:

2 8-oz. packages cream cheese, at room temperature

3/4 c. granulated sugar

1/4 tsp.  kosher salt

1 1/2 tbsp.  all-purpose flour

1/2 tbsp. pure vanilla extract

2 large eggs

1/2 c.  sour cream

For Frosting:

1 c.  powdered sugar

4 tbsp.  butter, softened

4 oz.  softened cream cheese

1/2 tsp.  pure vanilla extract

Chopped pecans or walnuts, for garnish

Directions:

Preheat oven to 350° and grease a 9″ springform pan.

Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.

Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.

Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.

Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.

Bake until center is only slightly jiggly, 1 hour.

Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.

When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.

When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.