Easter Sunday Recipes

Hey y'all! Hope everyone is having a fantastic Good Friday! 

I know most of you are fixin' to have a full house this Sunday so I wanted to share a few of my favorite Easter dinner recipes with y'all! 

In my family we always have ham on Easter Sunday! One thing I love about ham is leftover ham sandwiches served on a warm, tasty dinner roll. Nothin' quite like leftover holiday ham. Anyways, I stumbled upon this awesome recipe from Taste of Southern. If y'all haven't checked out this site yet it's a must if you have a weakness for traditional southern food like me! 

Baked Picnic Ham

Recipe adopted from Steve Gordon.

Baked Picnic Ham
Photo By: Taste of Southern

Ingredients:

• 9lb average Smoked Pork Picnic Shoulder, smoked but not cooked
• 1 can of Sliced Pineapple
• ½ cup of Light Brown Sugar
• 2 Tablespoons of Yellow Mustard
• Whole Cloves – optional

Directions:

Preheat oven to 350º

1. Line a 2-inch deep roasting pan with Aluminum Foil
2. Place the whole pork shoulder package in the pan.
3. Carefully cut the outer plastic packaging and remove it entirely, discard.
4. Remove any other packing materials that might be included.
5. Leave the netting on the meat, do not remove at this time.
6. Place the meat skin side up in the pan.
7. Add one cup of water to the pan.
8. Cover the meat with Aluminum Foil.
9. Place in oven on middle rack.
10. Meat should cook about 18-22 minutes per pound of weight.
11. In a small bowl, add the Light Brown Sugar\
12. Add Yellow Mustard
13. Add just a few tablespoons of the juice from the Sliced Pineapples
14. Stir up well to form a thick paste.
15. About 45 minutes before the pork should be done, remove the pan from the oven and remove foil.
16. Reduce the oven heat to 250º.
17. Carefully cut away the netting from around the meat. It may stick in some places so be careful.
18. Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside.
19. Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
20. If using Cloves, place one clove in each of the squares made from the cuts.
21. Drizzle half of the glaze over the cooked meat.
22. Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
23. Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º

Extra Glaze:

1. Remove the toothpicks, pineapple and cloves.
2. Spread a thin layer of mustard all over the baked shoulder.
3. Sprinkle an even coating of brown sugar on top of that.
4. Set your oven to BROIL.
5. Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it's a nice brown color. Sugar should be melted but don't let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.
6. Remove from oven and let stand for 5-15 minutes before carving.

Another recipe I absolutely love on Easter is Black Eyed Peas! Here's another awesome recipe from one of my favorite Southern Food enthusiasts, Christy Jordan cookbook author and founder of Southern Plate y'all have to go check her out! She's incredible!

Recipe adopted from: Christy Jordan's Southern Plate 

Southern Style Black Eyed Peas

Southern Style Black Eyed Peas
Picture By: Southern Plate

Ingredients:

• 1 Pkg Dried Black Eyed Peas (or field peas, or cow peas) - package size doesn't matter
• Pork for seasoning: ham hocks, ham bone, or large piece of ham
• 1 T salt (will need more)
• 1 T pepper
• 1 T cooking oil
• 1 T Sugar

Instructions

1. Sort through beans to ensure there aren't any stones. Place sorted beans in a large mixing bowl or pot. Completely cover with water (with a few inches extra over the top) and soak overnight. In morning, pour off soaking water and place in pot they're to be cooked in. Add pork for seasoning. Cover with water and several more inches to ensure that peas don't boil dry. Add all other seasonings. Bring to a boil and reduce heat. Simmer, uncovered, for several hours. Remove ham and shred, place back in pot. Continue cooking until peas are tender. Total cooking time will take at least three to four hours.

And what's not Easter Sunday without Macaroni and Cheese... So, of course I have to recommend my all-time favorite recipe Sweetie Pie's Mac and Cheese. She has to be the Goddess of Macaroni and Cheese I'm telling y'all she's something else! 

Sweetie Pie's Mac and Cheese

Recipe adopted from: Robbie Montgomery AKA Sweetie Pie

Sweetie Pie's Mac and Cheese
Photo By: Food.com 

Ingredients: 

1 lb cooked elbow macaroni

1 cup whole milk

24 ounces evaporated milk

3 eggs

2 tablespoons

1 Cup butter, cut into small pieces

1⁄2 lb colby cheese
1⁄2 lb monterey jack cheese, shredded
1⁄2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
salt
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American cheese or 1 cup mild cheddar cheese

Directions:

1. Preheat oven to 350°C.

2. Put pasta in 9 by 13 dish and set aside.

3. Mix milks and eggs well.

4. Add the butter and colby, montery jack, sharp cheddar and velveeta cheeses to the pasta.

5. Pour milk and egg mixture over the pasta.

6. Mix in sour cream. 

7. Season with salt , pepper, sugar and toss.

8. Sprinkle with remaining cups of American or Cheddar cheese.

9. Bake for 30 to 45 minutes or until top is lightly browned.

Another recipe I love is Loaded Twice Baked Potato Casserole. I adopted this recipe from Spend With Pennies and it's absolutely fantastic! 

Loaded Twice Baked Potato Casserole 

Recipe adopted from: Save With Pennies 

Loaded Twice Baked Potato Casserole 

Photo By: Spend With Pennies

Ingredients:

4 lbs red skinned potatoes

4 cloves fresh garlic

¼ cup butter

1 cup of sour cream (I use light)

½ cup of milk or cream (add more or less to taste)

4 oz cream cheese, softened (I used light)

2 cups grated cheddar cheese

2 green onions thinly sliced

10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits

salt & pepper to taste

Toppings

1 green onion sliced

2 slices of bacon, cooked & crumbled

½ cup cheddar cheese

Directions:

1. Preheat oven to 375

2. Wash potatoes, peel off about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).

3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.

4. Add toppings, place into a casserole dish and bake for 25-­30 minutes or until cheese is melted and potatoes are hot. 

...And don't forget about the rolls or the pie! 

Here's an easy and delicious no-knead yeast roll recipe I adopted from Melissa's Southern Style Kitchen. She's a fabulous southern gal that shares a variety of delightful southern recipes. 

Easy No Knead Yeast Rolls

Recipe adopted from: Melissa's Southern Style Kitchen 

Easy No Knead Yeast Rolls
Picture By: Melissa's Southern Style Kitchen

Ingredients:
2 [1/4 oz] packets rapid rise yeast [such as Fleischmann's]
1/4 cup granulated sugar, plus 1 tsp
1 1/3 cup of lukewarm water or milk
4 cups all purpose flour
1 tsp salt
1 large egg
8 Tbsp butter, divided

Directions:
1. In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm water.  If you use hot water or milk, it will kill the yeast and the bread won't rise.  So, make sure the water is lukewarm not boiling. [tip: I use water most often for these rolls]  Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to "bloom."  You'll see bubbles and froth begin to gather on the top.

2. In a medium size mixing bowl, sift together the flour, salt and sugar.  Add the egg.

3. After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.  Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go.  I used a silicone spatula, and the dough didn't stick to it, making this task a lot easier. 

4. Then, after I incorporated all of the flour. I then placed it into a buttered bowl, and covered it with a damp cloth.

5. Allow the dough to sit in a warm, draft free place, covered for 1 hour.  After one hour, the dough had doubled.  The smell of the rising dough was heavenly and could only be topped by the aroma of the rolls while they were baking.

6. You can make these rolls any size you like, of course.  I used a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles.  Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan. [Tip: It's important that the rolls to be uniform in size so they'll bake evenly.] 

7. Melt the remaining 3 tablespoons of butter and using a pastry brush, lightly brush the tops.  Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.  How many times can I say butter in this recipe?  We are making bread, right? At this point, you can cover with a damp cloth and allow the rolls to rise again until doubled.  [about an hour]

8. Bake in a preheated 400°F oven for 20-22 minutes.  Gorgeous, right?  It doesn't get much simpler, or better than that! Serve hot.


Can't forget the Buttermilk Pie! I found this recipe on Pinterest and fell in love with this blog from Southern Bite, Stacey is a cookbook author, blogger and proud southerner that shares his passion for southern food and family recipes with the world-wide web!

Buttermilk Pie 

Recipe By: Southern Bite 

Buttermilk Pie
Photo by: Southern Bite

Ingredients:

• 1 stick butter (1/2 cup), room temperature
• 2 cups sugar
• 3 eggs
• 1 cup buttermilk
• 3 heaping tablespoons flour
• 2 teaspoons vanilla
• pinch of salt
• dash of nutmeg
• unbaked deep dish pie crust

Directions:

1. Cream butter and sugar together with a hand mixer.
2. Add eggs; mix well.
3. Add buttermilk, flour, vanilla, salt and nutmeg; mix well.
4. Pour into unbaked pie crust and bake in a 350 degrees F oven for 55 minutes to 1 hour, or until set. Allow to cool completely before slicing.

Y'all enjoy!

Homesick Texan's Dr.Pepper Pulled Brisket

Hey y'all! Hope everyone is having a terrific Tuesday!

There's two things Texans love... Dr.Pepper and Brisket. When I came across this recipe from Homesick Texan I was in absolute heaven because it's easy-to-follow and probably the best combination on the planet! Definitely a must try if you're a homegrown Texan like me! :)

There are numerous ways you can serve this dish. However, Homesick Texan suggests shredding the brisket and putting it in tacos for a little Tex-Mex flare!

P.S. check out The Young Austinian and Homesick Texan for classic recipes from the Lone Star State.

Dr.Pepper Pulled Brisket

Photo By: The Young Austinian

Ingredients:

1 (4 pound) brisket, first cut
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 small onion, chopped
4 cloves garlic, chopped
2 chipotle chiles in adobo sauce
1/2 cup Dr Pepper, not diet, preferably made with cane sugar
1 cup ketchup
2 tablespoons yellow mustard
1 tablespoon molasses
1 teaspoon Worcestershire
2 teaspoons smoked paprika
Pinch of ground cloves


Directions:
1. Sprinkle the brisket on both sides with salt and pepper, place in a roasting pan fat side up, and allow to come to room temperature.

2. To make the sauce, place in a blender or food processor the onion, garlic, chipotle chiles, 1/4 cup of the Dr Pepper, ketchup, mustard, molasses, Worcestershire, smoked paprika, and ground cloves. Puree until smooth, and add salt and pepper to taste.

3. Preheat the oven to 250°F.

4. Lift up the brisket and pour half the sauce into the bottom of the pan. Place the brisket, fat side up, on top of the sauce, pour in the remaining 1/4 cup of Dr Pepper, then pour the rest of the sauce over the brisket.

5. Cover the pan tightly with foil. Place the pan in the oven and cook 5 hours or one hour and fifteen minutes per pound. At this point, you’ll want to test it to see if it’s fork tender. To do this, remove the pan from the oven and carefully pull back the foil as a lot of steam will escape. If you can easily stick a fork into then it’s done. If not, continue to cook it covered until it is fork tender, checking it every 20 minutes.

6. Once done, remove the pan from the oven, peel back the foil, and gently lift the brisket out of the pan into a large mixing bowl or baking dish, so when you shred it you won’t lose any juices. Allow the brisket to rest for 30 minutes.

7. Meanwhile, pour the pan juices from the roasting pan into a pot, turn the heat up to high and reduce in half, about 20 to 30 minutes. (If you have a splatter guard, I recommend using it. Also, I don’t strain the fat, but feel free to do this if you prefer.)

8. Once the pan juices have reduced and the brisket has rested, shred the brisket in the large bowl with two forks. Pour the sauce over the brisket and toss well to combine. Add salt and pepper to taste. I also usually add another teaspoon or so of smoked paprika for an additional smoky burst.

Serve the pulled brisket with warm tortillas and salsa for tacos. You can also put it on buns, use it for nachos, or throw some into a bowl of queso.
y'all enjoy!

Shrimp and Grits

Hey y'all! Happy Sunday!

Today, I want to share one of my favorite shrimp and grits recipes. Shrimp and grits is a traditional breakfast meal that has been served throughout the south for years. If you love this iconic southern dish you will enjoy this fantastic recipe I adopted from Southern Living.

Shrimp and Grits
Photo By: Beth Dreiling Hontzas; Buffy Hargett 

Step 1

Cheese Grits

Ingredients:

1 (14-oz.) can low-sodium fat-free chicken broth 

1 cup fat-free milk 

1/2 teaspoon salt

1 cup uncooked quick-cooking grits

3/4 cup (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese 

1/4 cup freshly grated Parmesan cheese 

1/2 teaspoon hot sauce 

1/4 teaspoon ground white pepper

Directions: 

1. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.

Step 2

Ingredients: 

2 bacon slices

1 pound unpeeled, medium-size raw shrimp 

1/8 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour 

1 cup sliced fresh mushrooms

2 teaspoons canola oil 

1/2 cup chopped green onions

2 garlic cloves, minced

1 cup low-sodium, fat-free chicken broth 

2 tablespoons fresh lemon juice 

1/4 teaspoon hot sauce 

Directions:

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

y'all enjoy!

Biscuits and Green Chile Gravy

Hey y'all! Happy Tuesday! I hope everyone is enjoying their work week!

I recently traveled back home and had the pleasure of dining at this awesome restaurant in my hometown called Eats on 8th located in historic downtown Georgetown. I ordered the biscuits and green chile gravy. It was the most wonderful spin off of the traditional biscuits and gravy dish we all know and love! So, of course when I got home I had to find a recipe to try and recreate this fantastic breakfast meal. I ended up coming across this easy to follow biscuits and green chile gravy recipe from Jones Dairy Farm. I used my own biscuit recipe, but y'all can use whatever biscuit recipe you please or the one I have provided below.

Biscuits and Green Chile Gravy
Photo By: Jones Dairy Farm 

Ingredients:

Biscuits:

• 2 1/4 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups buttermilk
• melted butter, for brushing on the biscuits

Green Chile Sausage Gravy:

• 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1 (4 oz) can diced green chiles

Directions: 

Biscuits:

1. Preheat oven to 450°F. Grease baking sheet.

2. In large bowl, combine flour, baking powder and salt. 

3. Using pastry cutter or fork, cut in butter until mixture appears crumbly. 

4. Add in buttermilk and stir just until combined.

5. Flour work surface. Turn dough out and knead 3 or 4 times, adding enough flour so it doesn’t stick. 6. Press dough into rectangle about 3/4-inch thick. Fold over each side to center, as if folding a letter.(Repeat X2)

7. Pat dough out until it is about 1/2-inch thick. 

8. Cut into circles using floured biscuit cutter. 

9. Place biscuits on prepared baking sheet.

10. Bake for 12-15 minutes, or until lightly browned. 

11. Remove from oven and brush with melted butter.

Gravy:

1. While biscuits are baking, brown sausage in medium skillet, breaking it up as it cooks. 

2. Stir in flour, salt and pepper. 

3. Slowly pour in milk, whisking to avoid lumps. 

4. Stir in green chiles. 

5. Cook over medium heat, stirring often, until gravy is thickened.

Serve the gravy over the hot biscuits.

Y'all Enjoy! 

BEIGNETS!

Hey y'all! Happy Friday! Hope everyone is enjoying this gorgeous spring weather!

Have you ever wondered what it would be like to have fresh French Quarter beignets fried up in the comfort of your own home?! Well now it's possible with this yummy recipe I adopted from Sugar and Charm. This savory treat will make you feel like you're in the heart of NOLA enjoying a hot cup of coffee and a delightful beignet at the famous Café Du Monde.

Beignet Heaven
Photo By: Sugar and Charm 

Ingredients 

2 1/4 teaspoons active dry yeast

1 1/2 cups warm water

1/2 cup white sugar1 teaspoon salt2 eggs1 cup evaporated milk6 1/2 cups bread flour1/4 cup shortening1 quart vegetable oil for frying (or try Café Du Monde’s recommended cottonseed oil if you can find it!)1/4 cup confectioners’ sugar

Directions

1. In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.

2. Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.

3. With the mixer on low, add in the yeast mixture to the egg mixture.

4. Then add in cups of bread flour and mix on low.

5. Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!

6. Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.

7. Set the bowl in a warm area and let it rise for 2 hours.

8. Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.

9. Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot ; )

10. Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.

11. When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top! 

Y'all enjoy!

KOLACHES! A TEXAS FAVORITE!

Hey y'all! Happy Monday!

I'm currently having withdrawals from Texas delicacies after spending the past week back home. This morning I woke up craving my favorite breakfast food in the whole entire world...kolaches! Most people outside of Texas don't know what kolaches are but they're simply yeast rolls stuffed with sausage and cheese. They're basically amazing!

Anyways, I began searching for a recipe I could easily whip up to get a little taste of home while back up in Utah and I ended up stumbling upon this simple recipe from The Coers Family Blog. Amanda is a proud Texan that knows her stuff when it comes to fixin' up Texas staples, so be sure to check her out by clicking on the link above!

Kolaches
Picture By: Confections of a Foodie Bride

Here's what you'll need:

10 Rhodes frozen dinner rolls, thawed but still cool
10 fully-cooked breakfast sausages (jalapeno cheese if you enjoy a little kick like I do) :)
5 slices American cheese, cut into quarters
1/2 stick butter, melted

Directions: 

1. Set out 10 frozen Rhodes bread rolls in a pan to thaw. 
2. Spray with nonstick cooking spray and cover with plastic wrap to keep moist. 
3. Allow rolls to thaw for 2-3 hours before assembling kolache. 
4. Prepare a 9x13 inch baking pan with nonstick cooking spray. 
5. Heat oven to 375 degrees. 
6. Flatten each thawed bread roll in the palm of your hand, like a tiny tortilla.
7. Place cheese and then sausage onto flattened bread roll.
8. Fold the ends of the bread roll over the sausage and begin to roll the dough over the filling to cover completely.
9. Be sure to pinch the ends of the bread roll to seal. (This keeps the cheese from oozing out too much during baking)
10. Place kolache seam-side down into prepared pan. Repeat until all ten kolache are completed. 
11. Next, brush kolache with melted butter and don't be shy about it. 
12. Bake at 375 for 15-20 minutes until golden brown.

Y'all Enjoy!