I am putting my shopping list together today! Here is my Easter dinner menu! I hope you find something on here you can try. 
Easter Menu
Appetizer: Three Cheese Garlic Bread
• Honey Baked Ham
• Chicken Marbella
• Cheesy Potatoes
• Asparagus and Cheese Tart
• Chopped Salad
Dessert: Pistachio Baklava Tartlets
THREE CHEESE GARLIC BREAD
from Food Network Magazine
Melt 5 T butter in a skillet over medium heat.
Place 15 mini phyllo shells on a baking sheet and brush with 1 T of the melted butter. Bake at 350 for 10 minutes, until golden.
Meanwhile, add ½ cup chopped pistachios, ¼ cup honey, ¼ cup sugar, 1 t lemon juice, ½ t lemon zest, ¼ t allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, about 5 minutes.
Divide among the shells and sprinkle with grated chocolate. Let cool.
These are amazing!
Easter Menu
Appetizer: Three Cheese Garlic Bread
• Honey Baked Ham
• Chicken Marbella
• Cheesy Potatoes
• Asparagus and Cheese Tart
• Chopped Salad
Dessert: Pistachio Baklava Tartlets
THREE CHEESE GARLIC BREAD
1 loaf unsliced French bread
¼ cup butter, melted
3 garlic cloves, minced
1/3 cup prepared pesto
¾ c spaghetti sauces
1 cup (4oz) shredded part skim mozzarella cheese
1/3 cup water packed artichoke hearts, rinsed, drained and chopped
4 medium tomatoes, sliced
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Cut break in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 for 14-16 minutes or until golden brown. Cut into slices.
CHICKEN MARBELLA
This sounds like an odd combinations of flavors, but it is sooooo good! Try it!
In a large bowl, combine 8-10 chicken breasts and the following:
1 head garlic, chopped
¼ cup dried oregano
Salt and pepper
½ cup balsamic vinegar
½ cup olive oil
1 cup pitted prunes
½ cup green olives
½ cup capers, with a little juice
6 bay leaves
1 cup brown sugar
1 cup white wine
Cover and marinate overnight in the refrigerator. Place chicken in single layer in shallow baking dish. Spoon marinade over chicken. Bake at 350 for 45-50 minutes, basting frequently. Enjoy!
CHEESY POTATOES
2 lbs frozen shredded hash browns, thawed
½ cup butter
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
½ cup diced onion
Salt and pepper to taste
Crushed potato chips for the topping.
Melt butter, and mix together all ingredients (except potato chips).
Bake at 350 for 1 hour in 9x13 pan.
ASPARAGUS AND CHEESE TART
from Food Network Magazine
1 lb asparagus, trimmed
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 T minced shallot
2 large egg yolks
3 T whole milk
1/8 t nutmeg
Kosher salt and fresh pepper
2 t olive oil
½ t fresh grated lemon juice
Fill large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp tender, 2-5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry.
Preheat the oven to 400.
Roll out the thawed puff pastry into a 10x16 inch rectangle on floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and pinch of salt and pepper in a small bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1 inch border on all sides. Toss the asparagus with the olive oil, ¼ teaspoon of salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is lightly puffy, 15-20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
CHOPPED SALAD
from Food Network Magazine
1/3 cup feta
2 T olive oil
1 T lemon juice
1 T water
1 T dill
1 small grated garlic clove
Salt and pepper, to taste
Blend all of above in a food processor.
Toss with:
1 chopped romaine heart
1 small chopped cucumber
5 chopped radishes
1 drained can chickpeas
2 chopped celery stalks
1/3 cup thawed frozen peas
1/3 cup toasted sliced almonds
PISTACHIO BAKLAVA TARTLETS :
¼ cup butter, melted
3 garlic cloves, minced
1/3 cup prepared pesto
¾ c spaghetti sauces
1 cup (4oz) shredded part skim mozzarella cheese
1/3 cup water packed artichoke hearts, rinsed, drained and chopped
4 medium tomatoes, sliced
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Cut break in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 for 14-16 minutes or until golden brown. Cut into slices.
CHICKEN MARBELLA
This sounds like an odd combinations of flavors, but it is sooooo good! Try it!
In a large bowl, combine 8-10 chicken breasts and the following:
1 head garlic, chopped
¼ cup dried oregano
Salt and pepper
½ cup balsamic vinegar
½ cup olive oil
1 cup pitted prunes
½ cup green olives
½ cup capers, with a little juice
6 bay leaves
1 cup brown sugar
1 cup white wine
Cover and marinate overnight in the refrigerator. Place chicken in single layer in shallow baking dish. Spoon marinade over chicken. Bake at 350 for 45-50 minutes, basting frequently. Enjoy!
CHEESY POTATOES
2 lbs frozen shredded hash browns, thawed
½ cup butter
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
½ cup diced onion
Salt and pepper to taste
Crushed potato chips for the topping.
Melt butter, and mix together all ingredients (except potato chips).
Bake at 350 for 1 hour in 9x13 pan.
ASPARAGUS AND CHEESE TART
from Food Network Magazine
1 lb asparagus, trimmed
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 T minced shallot
2 large egg yolks
3 T whole milk
1/8 t nutmeg
Kosher salt and fresh pepper
2 t olive oil
½ t fresh grated lemon juice
Fill large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp tender, 2-5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry.
Preheat the oven to 400.
Roll out the thawed puff pastry into a 10x16 inch rectangle on floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and pinch of salt and pepper in a small bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1 inch border on all sides. Toss the asparagus with the olive oil, ¼ teaspoon of salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is lightly puffy, 15-20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
CHOPPED SALAD
from Food Network Magazine
1/3 cup feta
2 T olive oil
1 T lemon juice
1 T water
1 T dill
1 small grated garlic clove
Salt and pepper, to taste
Blend all of above in a food processor.
Toss with:
1 chopped romaine heart
1 small chopped cucumber
5 chopped radishes
1 drained can chickpeas
2 chopped celery stalks
1/3 cup thawed frozen peas
1/3 cup toasted sliced almonds
PISTACHIO BAKLAVA TARTLETS :
from Food Network Magazine
Melt 5 T butter in a skillet over medium heat.
Place 15 mini phyllo shells on a baking sheet and brush with 1 T of the melted butter. Bake at 350 for 10 minutes, until golden.
Meanwhile, add ½ cup chopped pistachios, ¼ cup honey, ¼ cup sugar, 1 t lemon juice, ½ t lemon zest, ¼ t allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, about 5 minutes.
Divide among the shells and sprinkle with grated chocolate. Let cool.
These are amazing!
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