Easter Sunday Brunch

A few of our family's Easter traditions include a Puppy Easter Egg Hunt, watching 'The Ten Commandments' and having a big Easter Day Brunch.  Although I may alternate a few of these items here and there, these are all the dishes I serve in my Easter Brunch spreads.  I hope you and your family enjoy these delicious recipes and also gives you great ideas of your own!
                                              On the Menu

Eggs in a Basket with Bacon Handles

Cinna-Bunnies

Roasted Sweet Potato 'carrots'

Apple Rose Breakfast Rolls

Easter Basket Cupcakes

Beverages:

Mimosas

Peep-tinis

"HOP"py Easter IPA

Eggs in a Basket

Ingredients - Makes 6-8 Baskets:

2-3 red potatoes - shredded/ raw hash browns

Spray Olive oil

3 tbsp extra virgin olive oil

6-8 eggs

3-4 strips of bacon

tin foil

1. Heat oven to 350 degrees F
   
2. In a well greased muffin pan, arrange shredded potatoes/ hash browns in six cup to cover, bottom, walls of cup and have a slight over hang outside of the cup.
3. Put in oven and cook approximately 15 minutes, or until the 'overhang' potatoes start to brown.  
4. Meanwhile, cook bacon over medium heat in a skillet.  Cook to slightly under-done, and not to a crisp (bacon should still be pliable)
5. Remove hash brown cups from oven and brush with more olive oil on the inside and edges of hash brown cups.  Return to oven for about 10 minutes (if the outer, overhang edges get too crispy, place a piece of tin foil loosely over the top of the muffin pan.
6. Remove muffin pan from oven and add one egg to each hash brown cup.  Return to oven and increase heat to 375 degrees F.
7. As egg whites begin to turn white, remove from oven.
8. Bend a piece of bacon over the sides of each hash brown cup and insert tips into the egg white so that an arch forms (the basket handle, refer to picture.)
   
9. Return to oven and bake an additional 5 minutes, or until bacon is fully cooked and eggs are firm. (Note: If your bacon and eggs are cooked fully, cover with tin foil and allow to cook or return to oven but turn off heat, so that bacon, egg and hash browns adhere to each other).
10. Use a knife to loosen basket edges, and use knife and spoon to lift basket out of muffin tin to your serving dish...Enjoy!

Cinna-Bunnies

Ingredients-Makes 5 Bunnies:

Pillsbury Cinnamon Rolls (refrigerated tube)

1. Preheat oven as per instruction on tube.
2. Remove icing container and cinnamon dough from tube.
3. Separate the pre-cut cinnamon rolls.
4. Take a roll, and carefully unfurl it so it is a long strip of cinnamon dough.
5. Twist to make a loop (body of bunny), and twist twice more, smaller and tighter, so that dough comes together with the ends out (head of bunny and ears, refer to picture).
6. Take a few pieces of dough from each 'bunny ear,' and roll into a ball.
7. Place the ball at the bottom of the loop, to make the tail of the bunny body.
8. Repeat with other rolls, and cook in oven per tube instructions.
9. Apply the icing and serve...Enjoy!                           

Roasted Sweet Potato 'Carrots'

Ingredients- Makes 6 'Carrots':

6 sweet potatoes - long and tapered on an end, if available 

4 tbsp. butter

Preferred syrup (I recommend either pure maple syrup or I personally use sugar-free syrup)

1. Heat oven to 375 degrees F.
2. Wash and peel sweet potatoes to remove all of the skins.
3. As needed, cut one end to blunt it, and peel to taper the other end (shape to get a fat carrot shape)
4. Microwave potatoes for about 6-7 minutes, until potatoes are slightly cooked.
5. Remove potatoes from microwave, these may be very hot, allow to cool enough so that you can safely handle.  
6. Cut 1/4" slices into each potato without cutting all the way through and the potato remains connected on the bottom.
7. Brush or rub the butter onto each potato, allowing it to drip down into each slice.
8. Generously drizzle with syrup.
9. Roast in oven for approximately 20-30 minutes.  Transfer to serving dish...Enjoy!

Basic Mimosas

Mix orange juice and cold champagne.

Easy Easter Basket Cupcakes

These are an easy, but festive treat to include with your Easter family dinner or even Easter Day Brunch.
Ingredients:

1 box of preferred cake mix
Cupcake paper cups - pastel colored

Cake mix ingredients needed (eggs, water and *vegetable oil)

Cream cheese or white icing 

Green sprinkles (cupcake/ cake decoration)
Red rope licorice
Milk Chocolate Candy-coated Egg candies (such as Hershey's or M&Ms brands)

1. Prepare cake mix as cupcakes as directed on box.
2. Allow to cool completely.
3. Cover with icing.
4. Sprinkle with green sprinkles.
5. Use a small knife to make vertical pre-slits on each side of the cupcake tops.
6. Insert an end of a licorice rope into the pre-slits (you make need to cut to size) to make an arch like a basket handle.
7. Place egg candies on top (press gently to place firmly into icing...Enjoy!

*Even though cake mixes call for vegetable oil, I recommend using coconut oil.

The "HOP"py Easter IPA

This IPA-based libation is a beer lover's equivalent to an Easter basket full of candy.   A mix of sweet and strong flavors that will please an IPA connoisseur palate and provide a bit of Easter theme to your holiday.

Ingredients:

1 oz gin

1 oz pink lemonade (frozen, no water added)

1/2 oz of Chambord Liqueur

ice

Preferred IPA beer

Garnish (optional)

Peep bunny candy

toothpick

1. Mix the gin, pink lemonade and Chambord Liqueur in a glass with ice.  
2. Top off with IPA beer to fill glass.
3. Garnish with Peep bunny to make it a 'HOP'py Easter!

Please drink responsibly..!

The Peep-tini

Everyone who celebrates Easter knows that in addition to Easter Egg hunts, church and community services and the candy, the other fun traditions to look forward to are the family meals. Whether it be brunch or dinner, families gather around the table for delicious dishes. But for some, the family part can wear a bit on our nerves.  As much as we love them, sometimes the big family gatherings add a lot of stress.  This is where the Peep-tini comes in to the rescue.  I'm not even a fan of the peeps candy, but I will say after having the peep 'swim' around in this cocktail for awhile, its pretty tasty! 

Ingredients:
1 part pink lemonade - made as per directions

1 part Razzmatazz Liqueur or other raspberry liqueur

2 parts preferred vodka

ice

Garnish (optional)
lime or lemon wedge

white, clear sugar crystals for cake decorating

Pink chick peep candy

1. Prepare your martini glass by squeezing the lemon or lime wedge around the rim.
2. Empty approximately 1 tbsp. of clear sprinkles onto a flat plate.
3. Roll the martini glass on its rim through the clear sprinkles where you put the lime or lemon juice to stick the sprinkles to the rim.
4. Mix the lemonade, Razzmatazz Liqueur, vodka and ice in a martini shaker, shake vigorously.
5. Pour into prepared martini glass, and top with peep candy...Enjoy yourself or hand one to your mother-in-law!

Please drink responsibly and be safe this holiday.

Cornish Game Hens with Cherry-Chambord Sauce Sunday Dinner

This is a perfect family gathering dish that combines sophisticated flavors, sweetness and healthy, spicy vegetables.  This is always a hit at my family's Sunday dinners, and accommodates both vegetarians and non-vegetarians.  Cherries are a favorite pairing for game hen recipes, but my combination with Chambord Liqueur (an infusion of red and black raspberries, Madagascar vanilla and XO cognac) adds a decadent flavor to this dish from the main course all the way to dessert. 

                                                               On the Menu

1st Course: Starters - Biscuits & Spinach Salad with Dried Cherries and Pancetta

2nd Course: Appetizer - Spicy Zucchini Fritters with Lemon-Garlic Cream Cheese & Smoked Salmon.

3rd Course: Main Dish - Cornish Game Hens with Cherry-Chambord Sauce.  Stuffed with Wild Rice Pilaf.

4th Course: Side Dishes - Sweet & Spicy Glazed Carrots & Steamed Asparagus with Bearnaise Sauce.

5th Course: Recommended Dessert - Chambord Creme Brulee

Starters: Biscuits & Spinach Salad with Dried Cherries and Pancetta 

For the starters course, I serve a fresh spinach salad sprinkled with some fried pancetta (you can also substitute pancetta with bacon or ham) that's been diced and sprinkle the salad with some dried cherries.  At our family table, each person uses their favorite dressing from Ranch to Italian dressings, but for best flavor, I recommend either a Champagne vinaigrette or a raspberry vinaigrette.  For the biscuits, I simply made Pillsbury Grands to save time, but you are welcome to bake from scratch if that's your preference.

Appetizer: Spicy Zucchini Fritters with Lemon-Garlic Cream Cheese & Smoked Salmon.

Ingredients - makes approximately 8 fritters:

3-4 zucchini, ends removed, shredded

1 egg

3 cloves of garlic, minced

1/4 cup grated Parmesan cheese

1/4 cup panko bread crumbs

1 tsp garlic powder

1 tsp red pepper flakes

2 tbsp.extra virgin olive oil

4 tbsp of low-fat cream cheese

2 tbsp lemon juice

8 pcs. of sliced of smoked salmon 

1. Lay a paper towel at the bottom of a colander, put the shredded zucchini in and place another paper towel on top. 
2. Press to drain excess water from zucchini.
3. Sprinkle with garlic powder and let sit to continue to drain while you prepare the batter.
4. Mix bread crumbs, Parmesan cheese, egg, 2 cloves of minced garlic and red pepper flakes together in a mixing bowl.
5. Once mixed together, add in shredded zucchini.
6. Heat oil in a large skillet over medium-high heat.
7. Make a fritter by scooping a small handful of mixture and patting into a silver-dollar pancake size, again, squeezing out any additional moisture.
8. Place fritter into hot skillet and fry until golden brown, about 2 minutes each side.
9. Mix cream cheese, lemon and remainder of garlic together until blended smoothly.
10. Top fritters with a spoonful of cream cheese and top cream cheese with a piece of smoked salmon (refer to picture).

The trick to these is to serve the fritters hot, with the cold cream cheese and salmon.  The blend of flavors and temperatures make this a unique appetizer.

Main Dish: Cornish Game Hens with Cherry-Chambord Sauce. Stuffed with Wild Rice Pilaf.

Ingredients - Serves 4:

2 Cornish game hens

1 tbsp butter

4 tbsp black cherry preserves

1/4 cup dried cherries

1/4 cup pinot noir wine

3 tbsp Chambord Liqueur

1-2 stalks of celery, sliced

1/4 cup onion, minced

1/4 cup Bella mushrooms, minced

Box of instant long grain and wild rice - usually needs 1-2 tbsp of butter and water to prepare.

2 tsp garlic powder

2 tsp red pepper flakes

Salt & pepper to taste 

1. Preheat oven to 375 degrees F.
2. Rinse game hens thoroughly, place on a baking sheet (with a draining rack if you have one) and pat dry.  Most game hens are sold with the innards already removed but check and remove any as necessary.
3. Season hens with salt, pepper, garlic powder and red pepper flakes.
4. Cook hens for about 15 minutes or until they start to brown.  Remove and let cool.
5. While hens pre-cook, make wild rice according to instructions.  Add in celery, onion and mushrooms when you lower heat to simmer and cover.
6. In a sauce pan, melt 1 tbsp butter with the cherry preserves and dried cherries over a medium-high heat.
7. Slowly add in the wine.
8. Reduce heat and allow to simmer, stirring occasionally until liquid is reduced by 1/3.
9. Stir in Chambord Liqueur and continue to let simmer.
10. Hens should be cool enough to handle at this time.  Stuff the hens with the wild rice pilaf.
11. Spoon a thin layer of the cherry-chambord sauce over the hens (in order to make a light glaze).  Keep cherry-chambord sauce on a low heat.
12. Return hens to oven and continue to cook  for an additional 30-45 minutes, or until hens are 165 degrees F internally at their thickest part.
13. Remove from oven and transfer to serving dish, and cover with the remainder of the warm cherry-chambord sauce.  
14. Spoon remainder of wild rice pilaf onto the serving plate with the hens. 

Side Dishes: Sweet & Spicy Glazed Carrots & Steamed Asparagus with Bearnaise Sauce.

Sweet & Spicy Glazed Carrots 

Ingredients:

2 cups of baby carrots

1 tbsp extra virgin olive oil

1/4 cup brown sugar

1 tbsp low-sodium soy sauce

1 tsp red pepper flakes

1. Heat oil in a skillet on low-medium heat, add carrots, cover and let carrots cook for about 5 minutes.
2. Add in brown sugar and soy sauce, stirring well to coat carrots evenly.
3. Continue to cook until the glaze thickens into a syrup consistency and carrots are tender.  
4. Remove from heat, sprinkle with red pepper flakes and serve.

Steamed Asparagus with Bearnaise Sauce 

Ingredients:

1 bunch of fresh asparagus

1 cup butter, two sticks, melted

1/4 cup white wine

1 tbsp minced shallots

1 tbsp fresh tarragon - I do not recommend using dried tarragon

2 egg yolks

1 tbsp lemon juice

salt and pepper

1. Pour about 1 inch of water into a skillet and add asparagus.  
2. Cover and steam over low-medium heat until a vibrant green.  
3. In a small saucepan, bring wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons. Let cool slightly. 
4. Beat in yolks until smooth. 
5. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it. 
6. Whisk sauce until it begins to thicken. Beat in butter, bit by bit. 
7. Before serving, lemon juice.

Don't forget dessert! 

Chambord Creme Brulee

Chambord Creme Brulee

This delicious dessert is rich and creamy with a sugary, crispy top with a hint of Chambord Liqueur (an infusion of red and black raspberries, Madagascar vanilla and XO cognac).  This treat will impress any guests and is a perfect dessert to follow my Cornish Game Hens with Cherry-Chambord Sauce family dinner dish.

Ingredients - 6 servings:

6 egg yolks

7 tbsp Truvia sugar substitute

2, 1/4 cups of whipping cream

2 tbsp. Chambord Liqueur

2 tsp of vanilla extract

4 tbsp brown sugar

1. Preheat oven to 325 degrees F. 
2. Whisk yolks and sugar in medium bowl until thick and pale yellow, about 2 minutes.
3. Bring cream to simmer in heavy small saucepan. 
4. Gradually whisk hot cream into yolk mixture. 
5. Add in Chambord and vanilla extract; divide custard among six ramekin cups. 
6. Arrange cups on a baking sheet. Pour enough hot water into pan to come halfway up sides of cups. 
7. Bake custards until gently set in center, about 25 minutes. 
8. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (These can be made 1 day ahead. Cover and keep chilled.)
9. Preheat broiler on high. 
10. Place custards on baking sheet. Sprinkle each of the tops with brown sugar generously.
11. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. 
12. Chill until topping is hard and brittle, at least 1 hour.

Lisa's Tip: I do suggest making creme brulee in ramekin cups.  Before I purchased some, I did try to do creme brulee in foil cupcake cups, and although they taste fine, they never reach a solid consistency.  So serving them as cupcakes is not very practical nor impressive.  And trust me, once you taste these, you will want to make them over and over, so the investment is well worth it.

The Ultimate Veggie Spaghetti

If you want to enjoy a low-carb, gluten-free, vegetarian dish of spaghetti, this recipe does it all for you.  I personally throw a little bit of grated mozzarella cheese on the top, but can just as easily leave it off if you want to keep it vegan.

GF, Vegan, Vegetarian, Nut & Dairy free

Below recipe is for a 2.1/2 quart baking dish which makes about 6 serving sizes, of approximately 4 oz serving size.  This is the serving size the nutrition info is calculated to below:

Calories-74| Total Fat-4.5g | Trans Fats-0g | Saturated Fats-.5g | Polyunsaturated-.5g | Monounsaturated-3g| Carbohydrates-7g | Fiber-2g | Protein-2g | Sugar-.5g | Sodium-12.5mg

Ingredients

Mozzarella cheese optional

1 spaghetti squash

1 carton of cherry tomatoes

1-2 zucchini, chopped

4-6 medium sized Bella mushrooms, stems removed, chopped

1 handful fresh spinach

2 tbsp. extra virgin olive oil

2 tsp. garlic powder

2. tsp red pepper flakes

1 tsp. onion powder

1 tsp. oregano

1 tsp. sweet basil

salt & pepper to taste (not included in sodium nutrition info)
Shredded mozzarella cheese (optional, not included in nutritional info)

1. Place the spaghetti squash on a paper plate, and make several vent slits with a knife in various places.
2. Microwave the squash at 3 minute intervals until the squash is soft at your squeeze (Caution: squash will be very hot, so use a dish towel or wear an oven mitt to test softness). Depending on size of squash, this should take about 9-15 minutes.
3. Pour 1 tbsp. of oil into a sauce pan with the cherry tomatoes and cook on a medium heat for about 8-10 minutes
4. Press spoon or spatula onto each tomato to burst.
5. Add in zucchini and mushrooms, stirring in with burst tomatoes.
6. Add in 1 tbsp. of garlic powder, red pepper flakes, onion powder, oregano and sweet basil.  Stir well to coat veggies with spices.
7. Add handful of fresh spinach, switch to low heat and cover.
8. Carefully remove spaghetti squash from microwave, and split open with a knife, both horizontally and vertically.
9. Take a spoon and scoop out squash 'strings' into your serving dish, separating out the seeds and guts that run the center of the squash to discard with the skin.
10. Drizzle with remaining extra virgin olive oil, and sprinkle with 1 tsp. of garlic powder and red pepper flakes and gently stir.
11. Spinach should be wilted.  Remove from heat.  (Drain any excess liquid)
12. Pour veggies over spaghetti squash.  Top with mozzarella cheese if desired...Enjoy!

Mushroom Chicken Bake

Although this is a pretty common dish, I spice mine up with red pepper flakes and keep the mushroom sauce a little thicker by not diluting with milk.  I also add a little cheese and fried onions to top it off, reminiscent of green bean casserole tastes.

Ingredients
4 chicken breasts
1 can of 98% fat-free condensed cream of mushroom soup
1 cup frozen peas
3/4 cup of minced Bella mushrooms
1/2 cup shredded Swiss cheese

Served with side of steamed broccoli & carrots

1 tbsp. of extra virgin olive oil
2 tsp. garlic powder
2 tsp. red pepper flakes
Salt & pepper to taste
1/4 cup fried onions (optional)

1. Preheat oven to 350 degrees F.
2. Trim any fat, wash and pat dry chicken breasts.
3. Season each side of each chicken breast with garlic powder, red pepper flakes and salt & pepper to taste.
4. Heat oil in a skillet and cook chicken until both sides are browned.
5. Transfer cooked chicken to serving, baking dish.
6. Pour frozen peas, mushrooms and soup over chicken breasts, mixing all ingredients well over the chicken.
7. Cook chicken in the oven until soup begins to bubble and brown around the edges of the dish and chicken is at least 165 degrees in each center (or thickest part) of breast using a meat thermometer.
8. Remove from oven. sprinkle Swiss cheese and fried onions on top, return to oven but turn off the oven and allow the remaining heat to melt cheese and crisp onions.   Enjoy!

The 'Island Hopper' Tropical Smoothie

*See Below

I love, love, love this smoothie.  Even though I drink lots of smoothies, this one is definitely my favorite recipe so far.

Includes Nuts & Dairy
Primary Nutrition Info (less whey protein option):

Calories-377| Protein-17.5g| Carbs-68.5g| Fiber-8.5g| Fat-6g| Sugar-7g| Sodium-255mg

(Since whey protein powders vary, please add your nutrition label information to the above if you choose to include a scoop.) 

Ingredients:
1 kiwi, peeled and sliced
3/4 cup of pineapple chunks
5 almonds
1 over ripe banana
1 pkg of key lime Greek fat free yogurt
1 cup of unsweetened almond milk
1-2 cubes of ice
1 scoop of vanilla protein powder (optional)

Mix all ingredients with a hand blender or in a traditional blender and enjoy!

*This is so yummy that the generic name of 'Tropical Smoothie' just doesn't do it justice.  I would love some ideas from other people and whoever comes up with the best name will receive credit on That Sexy Dish! homepage and on my Instagram.  

I will say that I have always been a huge fan of the 80's t.v. series, Magnum P.I.  If any idea entries include a nod to the show, I would love it!

*Update: My good friend Jen provided the winning name: The 'Island Hopper' Tropical Smoothie.  Thanks so much!

My best Thomas Magnum impression...!

Irish Champagne

This is a fun twist on jello shots and can be served as either a cocktail or even as a dessert.  I serve these in small champagne glasses to give a more sophisticated look, but a similar presentation can be done in the traditional jello shot plastic cups.

Ingredients:
1 package of green, lime flavored Jello

1 cup preferred vodka

whipped cream

Rainbow sprinkles

1. Prepare Jello as directed, substituting the cup of cold water with the cup of vodka.
2. *Allow Jello to set up partially in the mixing bowl (approximately 1 and 1/2 to 2 hours)
3. Transfer Jello to champagne glasses and keep in refrigerator for the rest of the set up time.
4. When Jello has finished setting up, dollop whipped cream on top.
5. Sprinkle whipped cream with Rainbow sprinkles and serve...Enjoy! 

*If you are using traditional small plastic Jello shot cups, once Jello is mixed and fully dissolved during mixing instructions, you can pour directly into cups and refrigerate for set up.  I waited to put Jello into champagne glasses to save on refrigerator space while I prepared my other party food.

Please drink responsibly..!

Lucky-tini

This is a great St. Patrick's Day cocktail for two reasons: 1) it's layered look when being served is very aesthetically pleasing, and 2) as your guests walk around enjoying your party the two flavors mix well to make an entirely new delicious taste.  A very popular addition to my St. Patrick's Day party food spread.

Ingredients:

3 parts preferred vodka

1 part Midori Liqueur

Ice

Approximately 1/2 oz./ 1/2 shot of St. Brendan's Irish Cream Liqueur

Opptional Garnish: 

Kiwi slice

Green sugar sprinkles

3 mini-marshmallows

1 strip of Airhead Xtremes Berry Rainbow candy

Long toothpick

1. Prepare your martini glass by squeezing the kiwi slice around the rim.
   
2. Empty approximately 1 tbsp. of green sprinkles onto a flat plate.
3. Roll the martini glass on its rim through the green sprinkles where you put the kiwi juice to stick the sprinkles to the rim.
4. Pour the cream liqueur into the bottom 1/4 of the martini glass.
   
5. Add vodka, Midori and ice into a martini shaker and shake vigorously.
6. Place a spoon at the edge of the
   
   martini glass, up side down and slowly pour the vodka mixture over the spoon into the glass (this creates the layered effect).
7. Skewer the edge of the strip of Airhead Xtremes Berry
   
   Rainbow candy  onto the toothpick.  
8. Skewer a mini-marshmallow and loop the strip of Airhead Xtremes Berry Rainbow candy around the marshmallow and skewer the strip again.
9. Repeat 2 times.
10. Place on edge of martini glass and serve.

Please drink responsibly..!

Shamrock-aritas

This is a great cocktail for anyone who wants a margarita but perhaps had a bad experience one time and now has an aversion to tequila.  This is also a fabulous themed St. Patrick's Day party gentleman's libation for men who love their whiskey.  It may sound like an unusual pairing, but the whiskey and lime taste of the margarita mix blend very smoothly together and the Creme de Menthe makes you very kissable...even if you're not Irish!

Ingredients:

2 parts Irish whiskey

1 part margarita mix

Light splash of Creme de Menthe

Ice

Optional Garnish:

Salt or clear sugar sprinkles (depending on preference)

*Mint candy cut in shape of shamrock

1. Prepare glass (either a whiskey glass or a margarita glass) by squeezing the lime wedge around the rim.
2. Pour approximately 1 tbsp. of salt or clear sugar sprinkles onto a flat plate.
3. Roll the glass on its rim through the salt or sprinkles where you put the lime juice to stick the salt or sprinkles to the rim.
4. Mix whiskey, margarita mix and ice in a martini shaker and shake vigorously.
5. Pour into glass with ice.
6. Add a light splash (2-3 drops) of Creme de Menthe (Creme de Menthe is strong tasting and you only want the hint of mint and to strengthen the color of green in the cocktail, so add sparingly).
7. Garnish with a mint candy shamrock.

This also pairs very well with my Chocolate-Mint Shamrock cupcakes.  This recipe includes how to make the *mint candy shamrocks.

Please drink responsibly..!