Easter Side Dish

If you haven't been paying attention, there are now less than two weeks until Easter.  Have you got your menu planned? Even if we probably won't be having huge family gatherings, that doesn't mean the food doesn't need to be on point! I will plan a big spread even if it's just the 4 of us, like last year, or our family plus my parents. Holidays are a time to enjoy those foods we look forward to so much, no matter what! 

How about a new side dish that would be delicious with your Easter ham, is simple as can be, and screams spring time? Sound good? Then you've come to the right place! Oh, and don't worry if you don't need another dish for Easter, because these are easy enough for a weeknight supper too! 

Do you love artichokes? We can't get enough. I am always on the lookout for ways to use the canned artichoke hearts. Ironically I have never had a fresh artichoke, and am actually they intimidate the heck out of me. I know I would enjoy the leaves as much as I do the heart, but I just haven't gotten the courage up to try them. Someday...maybe...

In the meantime when the canned ones are inexpensive, versatile and so yummy, I will keep coming up with ways to use those! I've done then Au gratin style, of course in spinach and artichoke dip, and salads like my Quick Artichoke and Hearts of Palm Salad. 

The crunchy topping on this gives it a great texture contrast with the soft artichokes. For not having a long ingredient list, they really bring the flavor! 

Spring time is a great time to try a veggie maybe you don't think of a lot. Your Easter menu would love something unique and new alongside all the traditional favorites we love. 

Baked Artichokes

2 (14 oz.) cans quartered artichoke hearts, drained well and patted dry

1 TBS olive oil

1/2 tsp. garlic powder

1/2 c. panko bread crumbs

2 TBS butter, melted

1 tsp. dried parsley

2 TBS grated Parmesan/Romano cheese

Salt and Pepper 

Preheat oven to 375. Place artichokes in 2 quart casserole dish. Drizzle with olive oil. Season with garlic powder, salt and pepper. In a small bowl combine bread crumbs, melted butter, parsley and grated cheese. Mix well. Sprinkle over top of artichokes. Bake for 25-30 minutes until browned on top. 

 

Shared at Weekend Potluck

Shared at Meal Plan Monday

My Boy Is Home

Like so many of you, we are facing a month off school. Welcome to the world of Covid19. I am NOT dedicating an entire post to this scary time, the cause, the hysteria, the fear. We are all getting inundated with that 24/7. But I am offering what I do best (at least in the blogosphere)...food!

For those of you who follow me on Facebook, I announced yesterday that for the next few weeks (Monday-Friday) every day at 9am EST, I will be sharing a kid friendly recipe to help get your kids into the kitchen and engaged. I love using food to teach things like math, and kids get such a great sense of accomplishment when their little hands help make something they get to eat.

My son's high school is actually doing remote learning every day from 8:30-1, which is different from e learning. Many are utilizing that method, and our biggest school corp in the city is unable to do any of that (too many kids without devices or access to internet). So while many of our kids are still learning during this mass shut down, others won't. So I thought maybe cooking would be a fun way to get them learning, and they might not even notice.

I've actually been waiting to share this recipe until closer to spring and warm weather, but I decided it would be a fantastic one to post now. Only 3 ingredients, it's a great one for the kids to help with. Don't worry about making them as pretty as mine! Let them measure, mix, assemble. If they are too little for any that, they love to watch and taste test!

I am very blessed to be in the position to be home with my kids; and having the oldest home for the next month makes me smile (not the circumstances, of course, but getting to hug his neck more) My heart goes out to all of you scrambling to figure out childcare.

There isn't much I can do to help, but I thought maybe a simple, fun and yummy activity to fill some of the day might put a smile on faces when we need it most.

Easy Strawberry Mousse

12.5 oz. frozen sliced strawberries, thawed or fresh
1/2 c. white sugar
1 (8 oz.) tub Cool Whip, 1/4 cup reserved

Place berries and sugar in food processor. Pulse into a puree, with small pieces remaining. Pour into large bowl. Reserve 1/2 cup. Fold in Cool Whip. Divide 1/2 cup puree evenly among 4 dessert cups. Divide mousse mixture into cups. Chill several hours to set. Top with extra Cool Whip.