It's Easter time once again! Put on your pastels and your new bonnet ...with all the frills upon it! I don't know about you, but the actual reason for celebrating this day is a little grizzly to me. I prefer to think this spring time holiday is about bunnies, colored eggs and sugary marshmallow ducks. I know this is probably a little shallow but whatever. My fondest Easter memories are of searching for our baskets that the "Bunny" had hidden about the house. And since Titanic is back in theaters, I am reminded of this giant book about the making of the movie I got one year from the Easter Bunny. Ah, secular holidays are the best.
Cheeses Died for Your Sins: Baked Cheddar 'n Shells
If you find yourself in a small group, among vegetarians or are simply too lazy/poor to make a ham, try this! This extremely heavy dish is fancy and affordable, well deserving of the main attraction for Easter dinner. Make it a pot luck, just like Jesus would have. Mac 'n Cheese has become so trendy lately so I based this recipe off a restaurant dish that my plus one liked. (and he hates mac 'n cheese!) Unfortunately I do not have a cheese grater, so I used a veggie peeler like a common savage.
You Will Need the Following:
1 box medium shells
4 c sharp white cheddar (shredded)
1 c heavy cream
1/4 c whole milk
1 stick butter
2 cloves roasted garlic
1 tomato (diced)
1 yellow onion (sliced)
1 tbsp bread crumbs
salt & pepper
Step 1: Caramelize your onions by simmering them with oil in a skillet for 20 minutes. Dowse with sugar and simmer 10 more minutes or until browned but not crunchy. Drain and set aside.
Step 2: Preheat oven to 425. In a saucepan, slowly melt together cheese, cream, butter, milk and garlic. Salt and pepper to taste. Boil pasta concurrently.
Step 3: Drain pasta and return to pot. Once cheese is melted, pour over shells with tomato and caramelized onions. Toss thoroughly and press into casserole dish or individual baking dishes.
Step 4: Top pasta with bread crumbs and eight butter pats. Bake uncovered for 25 minutes and serve.
Or serve all:
Lucifer's Famous Eggs
I make my deviled eggs without mayo because I can't stand it. Everyone has their own variation, this is mine:
You Will Need the Following
1 dozen eggs boiled, shelled and halved
2 tbsp (or more) sour cream
1 tbsp mustard
2 t-spoons lemon juice
1 deli dill pickle (diced)
2 t-spoon fresh thyme
salt & pepper
Mix and mash all. Spoon into eggs. Top with paprika.
Hope you have a wonderful Sunday,
and plenty of leftovers for Monday!
Post a Comment