Category Archives: Easter

Hello March!

Hello March

Hello Sunshine, and thanks so much for stopping by. Our weather here in VA has been a little crazy, we’ve gotten our fair share of snow. Some have enjoyed it, others not so much. It’s March and spring is just around the corner, time to get ready for Easter (must plan the  dinner menu), celebrate my mom and great-grand-moms birthdays along with some sharing some great food news with you. Are you participating in Lent? Do you have a big celebration for St Patrick’s Day (I’ve got a story coming about my first time I had corned beef and cabbage.) Let’s get ready to have some fun this month with food and our family!

No Comments
POSTED IN:


McCormick Provides Easter Egg Dyeing Tips

Dyeing Easter eggs is a tradition in a lot of households, just like it is in ours. My nephew is still too young to really enjoy the fun but he loved watching the eggs change colors. We received some food coloring vials from McCormick and decided to test out the egg dyeing tips that they provided as well.

web-Easter_Eggs

 

Here are the tips that McCormick provided us. The adults had fun doing this and  we will be doing some more with the kids on Easter Sunday.

Makes 12 colored eggs
Prep Time: 30 minutes
Cook Time: 25 minutes

WHAT YOU’LL NEED:
1 dozen large eggs
Vinegar
McCormick® Assorted Food Colors & Egg Dye or McCormick®

Assorted NEON! Food Colors & Egg Dye

DIRECTIONS
1. Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by
1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 15 minutes. (Adjust
time up or down by 3 minutes for each size larger or smaller.)
2. Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice
water) until completely cooled.
3. Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 to 20 drops food color in a cup to
achieve desired colors. Repeat for each color. Dip hard-cooked eggs in dye for about 5 minutes.
Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to
dry.

Now to get creative with your eggs, here are some tips to make your eggs stand out among the others:

Two-toned eggs: Dip top half of hard-cooked egg in 1 color and the bottom half in another. Or,dip each half of the egg in the dye for different lengths of time, creating different shades of the 

same color.

Painted eggs: Mix 20 drops food color and 1/2 teaspoon vinegar in small container. Paint hard-cooked eggs with a small paintbrush or cotton swab. Go wild with stripes, polka dots and
zigzags.

Designed eggs: Before dyeing, place rubber bands, stickers such as chicks, rabbits, flowers or
other springtime favorites, or paper reinforcements on the eggs to create the design of choice.
Once dry, remove the rubber bands, etc., to view the design.

Personalized eggs: Write initials, names or draw pictures on the egg with a white or light-colored
crayon before dyeing.

Marbleized eggs: Mix 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8
drops food color in shallow bowl. Gently roll egg in the mixture for 30 seconds, or until the egg is
the desired shade. Transfer the egg to a second color mixture, and repeat the process. Allow the
egg to dry completely. Wipe away excess oil with a paper towel.

Tie-dyed eggs: Place several eggs in a colander in the kitchen sink. Splash eggs with vinegar.
Drop yellow food color onto eggs. Gently shake the colander for a few seconds to help the color
spread. Let stand 30 seconds. Repeat with 1 or 2 additional food colors. After the final stand
time, lightly rinse eggs with water. Drain completely. Allow eggs to dry.

The rubber band eggs were our favorite. Creating the different designs with the eggs was a lot of fun. Will you be decorating eggs this year? Have any additional tips? Please feel free to share them with us!


Very Vanilla Fruit Salad

Spring should be here soon, or at least we hope. Get in the mood for a refreshing fruit salad. This recipe was provided by the wonderful people over at McCormick, who graciously provided us with a portion of the products and recipes to try. Let’s just say we had a great time in the kitchen with everything.

Very Vanilla Fruit Salad_1007x545

 

Ingredients (Makes 10 (1/2 cup) servings

  • 2 cups strawberries, halved
  • 1 cup blueberries
  • 1 cup fresh or canned pineapple chunks
  • 1 cup cantaloupe chunks
  • 2 kiwis peeled and sliced
  • 1/4 cup confectioners’ sugar
  • 2 teaspoons McCormick Pure Vanilla Extract

Directions

  1. Mix fruit, confectioners’ sugar and vanilla in large bowl. Cover.
  2. Refrigerate 1 hour or until ready to serve.

This a great side dish to serve with the Cheese and Bacon Casserole dish, or just as a snack itself. Get your kids involved by letting them mix up the fruit in the bowl or even helping you serve it.

Thank you so much to McCormick for providing us with these seasonings and recipes. Be sure to check out their site for more recipes and ideas not just for holiday cooking but for everyday use.


Deviled Eggs

Eggs, eggs, and more eggs. We’ve got a great recipe for you for some delicious deviled eggs. Thanks to McCormick for providing some great products. You can get creative with your eggs by  filling your mixture inside a pastry bag and adding a fancy tip.

web-Delicious-Deviled-Eggs

 

Ingredients

  • 6 hard-cooked eggs, peeled
  • 1/4 cup of mayonnaise
  • 1/2 teaspoon McCormick Mustard, Ground
  • 1/2 teaspoon McCormick Parsley Flakes
  • 1/4 teaspoon season salt
  • McCormick Paprika

Directions

  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  3. Refrigerate 1 hour or until ready to serve.

This was a great, simple and easy recipe for deviled eggs.  We are thankful to McCormick for providing such great products.


Foodie Friday: Easter Brunch

It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.

Pecan Crusted French Toast

Ingredients

  • 3 tablespoons butter
  • 3 large eggs, warmed to room temperature
  • 1 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 slices challah bread or other dense bread, sliced about 3/4-inch thick
  • 3/4 cup Georgia pecan halves, finely chopped
  • Maple syrup
  • Directions

    1. In a large skillet, melt 1 tablespoon butter over moderate heat.
    2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
    3. Sprinkle a heaping tablespoon of pecans onto a small plate.
    4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
    5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
    6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
    7. Serve with maple syrup.

    Citrus Coconut Salad with Maple Syrup

    maple citrus salad with coconut

    Ingredients

  • 2 large pink grapefruits, peeled and  sliced
  • 2 large navel oranges, peeled and sliced
  • 2 blood oranges, peeled and sliced
  • 1 lime, peeled and sliced
  • 1 1/2 tablespoon(s) pure maple syrup
  • 6 tablespoon(s) fresh coconut shavings
  • 2 tablespoon(s) fresh tarragon, for garnish
  • Directions

    1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
    2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
    3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
    4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
    5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
    6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.

    Note: Don’t have a sieve, then just use a small bowl

    Home Fries

    Ingredients

    • 4 red potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh parsley

    Directions

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
    2. Drain, cool cut into 1/2 inch cubes.
    3. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
    4. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
    5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
    6. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
    Shrimp & Veggie Omelet

    Ingredients

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green bell pepper
    • 12 medium shrimp – peeled and deveined
    • 5 eggs
    • 1/2 cup milk
    • 1 teaspoon Old Bay Seasoning
    • 1 tablespoon olive oil
    • 4 ounces shredded Cheddar cheese
    • 1 tomato, sliced

    Directions

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
    2.  Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
    3. In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
    4. Heat the olive oil in a skillet over medium heat.
    5. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
    Blueberry Lemon Parfaits

    Ingredients

    • 2 cups fresh or thawed frozen blueberries
    • 2 (8 ounce) cartons non-fat lemon yogurt
    • 10 gingersnaps, crumbled

    Directions

    1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
    2. Then crumbled gingersnaps.
    We hope you enjoy today’s menu. Need a recipe or have a question about a recipe don’t hesitate to contact us.
    Twitter: @S_RootsKitchen
    Facebook: ‘Southern Roots Kitchen