March 2010

Pesto Pasta Salad with Peas and Parmesan

March 31, 2010

Looking for a nontraditional side for your Easter menu? As I mentioned yesterday, I love changing things up when it comes to traditional menus and this springy pesto pasta salad is just the thing to brighten up any table spread full of good food. Sent to me by a friend, Liz K., this recipe is [...]

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Maple Glazed Ham

March 30, 2010

I tend to be sort of a nontraditional Easter menu planner – throwing things onto the table like chicken instead of ham, pasta instead of potatoes. But my husband…well, he is traditional in every sense of the word when it comes to the Easter meal. Which means, since I decide 99.9% of the time what [...]

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Carrot Sheet Cake with Whipped Cream Cheese Frosting

March 29, 2010

You just can’t have an Easter season celebration without carrot cake, in my opinion. Even if you aren’t a carrot cake fan, you have to love it for approximately 10 days, give or take a few, just in time for carrot cake season to come and go. I happen to know about one of the [...]

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Perfect Roasted Asparagus

March 28, 2010
Roasted Asparagus

Or as my 4-year old likes to call it, Spa-garagus. I think he secretly wishes we were eating spaghetti everytime spa-garagus lands on the menu. Asparagus is the quintessential spring vegetable and I happen to be a lover of the tender, green stalk. One of my favorite ways to prepare it is to simply roast [...]

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Chantilly Potatoes

March 27, 2010

Light, golden, cheesy and tender, these potatoes are unusual in the making but absolutely delicious in the eating. With only three ingredients (ok, five, if you count the salt and pepper), these potatoes really are a refreshing change from gloppy, soupy, greasy potato dishes. I loved the simplicity of these taters and they paired perfectly [...]

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Chicken Cordon Bleu

March 26, 2010
Chicken Cordon Bleu

I know, I know, I just posted a variation on the chicken cordon bleu with this fantastic casserole. But since making it, I determined in my mind to conquer the authentic cordon bleu also…for two reasons. 1) Because I never have successfully made an attractive chicken cordon bleu and 2) I think chicken cordon bleu [...]

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