Monday, April 25, 2011

Easter (with Lots of Pictures and Lots of Recipes!)

Did you have a blessed Easter/Resurrection Day??  I don't know about you, but we had such a powerful worship service celebrating the resurrection of our Lord!  WOW!

Followed that with a great meal!  We missed having our oldest daughters around our table, but enjoyed having Abby and her sister, Lily, and her Mom, Nancy, plus Kristi joining us for our Family Feast.

While I scurried around the kitchen, putting the finishing touches on the meal, Hannah took the others outside and snapped some pictures for me!  Check these out:



Taylor, Lily, Abby, Joe


Lily, Nancy, Abby


Abby and her Mom



Tay, Lily, Abby, Joe



Kristi and Josh, engaged as of 3-18-11


Josh, Kristi, Tay, Lily, Bethany, Matt, Joe, Abby




Dinner's Served!   Here's our menu:


This is my plate of food.  It was delicious, if I do say so myself!  ;)  I am going to share the recipes below.






I've tried several recipes, and this is our favorite way to eat a pork loin! 

Seasoned Pork Loin with Brown Sugar Glaze

Ingredients:

1 boneless pork loin, about 5 to 6 pounds (Mine was 8 pounds and I doubled the seasonings.)
olive oil

Rub mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon

Glaze:
1 cup light brown sugar
2 Tablespoons flour
2 Tablespoons cider vinegar
1/2 teaspoon dry mustard

Directions:

Place pork loin in roasting pan.  Drizzle a little olive oil into hands and rub onto pork loin.  Combine the rub ingredients and rub all over pork.  Roast for about 1 1/2 to 2 hours at 350 degrees F.  (I cooked mine while at church, so I roasted for about 3 hours at 300 degrees F in a Roaster Oven.)   Oven thermometer should register about 150 degrees F.

While roast is cooking, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan.  Bring to a slow boil and simmer for about 1 minute.  Spoon over the pork and roast for about 15 to 20 minutes longer, or until pork registers 160 degrees F.






Mom's Scalloped Potatoes

Ingredients:

12 large Idaho potatoes
4 TBSP butter
4 TBSP flour
4 cups milk
4 cups grated cheddar cheese
1 tsp salt
1/4 tsp pepper

Directions:

Peel potatoes and slice thin.

Melt butter in sauce pan.  Add flour, while stirring with a wire whisk.  Cook and stir for a couple minutes, until hot and bubbly.  Slowly pour in milk, while stirring with whisk.  Add salt and pepper.  Heat over medium heat until sauce starts to thicken, stirring frequently.  Then, stir in cheese.  When cheese is melted, remove from heat.

Place 1/3 potatoes in a large, deep, casserole dish sprayed with cooking spray.  Sprinkle potatoes with salt and cover with 1/3 of the sauce.  Repeat layers two more times.  Top with a buttered bread crumbs or grated cheddar and sprinkle with paprika.

Bake at 350 degrees F for 1 to 1 1/2 hours.  (I baked at 300 degrees for about 3 hours while we were at church.)  (Note -- if you want these to get done faster, slice your potatoes very thin and bake in a shallow baking dish.)




Mom's Spinach Salad

This delicious salad has been a family favorite for many years!  (I doubled it to feed our extra-large crowd!)

1 to 1 1/2 pounds fresh spinach, washed and drained (or use bagged baby spinach)
1 can bean sprouts, rinsed and drained
1 can sliced water chestnuts, rinsed and drained
1 jar Hormel bacon bits (I used fresh bacon, cooked and crumbled)
8 oz. pkg. fresh mushrooms, sliced
4 hard boiled eggs, quartered

Layer ingredients in order given on a large platter or clear bowl.  Chill.  Serve with following dressing:

Spinach Salad Dressing:

In a blender on high speed for 1 to 2 minutes blend:
1/2 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1 cup oil
2 TBSP dried onion, or 1 medium onion, chopped fine
1 teaspoon Worcestershire sauce
salt to taste

Refrigerate dressing for at least 2 hours before serving.  If dressing separates, blend again in blender right before serving. 

Note:  do NOT use coconut oil!!  :)  I did -- and mine was SOLID and HARD as a rock in the jar when I went to serve it!!!  (yikes!)  I didn't know what to do, but I warmed it quickly in the microwave and re-blended it -- but as soon as it touched the cold salad, it solidified on the salad!!!!  (Epic Fail!  Sorry y'all!)  Since I no longer buy any vegetable oils, I will try olive oil next time and see how that does!




Honey Glazed Carrots

I just cook carrots in salted water.  When fork-tender, drain, and add some butter and equal amount of honey.  Allow to melt from the heat, then stir to coat evenly and serve warm.  What could be easier??


Roasted Asparagus and Mushrooms with Lemon Butter Sauce

I found this scrumptious spring recipe here.  It is amazing!  I tripled the recipe for my crowd!

Ingredients:

1 pound fresh asparagus
1/4 pound fresh mushrooms, thinly sliced
olive oil, salt, pepper, butter

Butter Lemon Sauce:

1/4 cup butter
1/4 cup lemon juice
1/2 teaspoon mustard (I forgot to add!)
salt to taste
(Non GMO corn starch -- my addition)

Directions:

Wash the asparagus and snap off the woody stems.  Spread on a cookie sheet or broiler pan and drizzle with olive oil.  Then sprinkle with salt and pepper.  Toss with hands and spread out on the pan.  Cook for 15 - 20 minutes at 425 degrees F, until desired doneness.

Meanwhile, wash dirt off mushrooms and slice.  Melt butter in medium skillet and add mushrooms, stirring to cook evenly until the mushrooms are browned.  Remove from pan.  In the same pan, add butter and lemon juice and mustard.  Cook until the butter is melted and the sauce is starting to bubble and thicken.  (I whisked a little corn starch into the lemon juice this time, so that I ended up with a slightly thicker sauce.)

To Serve:

In a serving dish, lay out the asparagus, top with the mushrooms and drizzle with the sauce.  Serve immediately and Enjoy!


I hope you enjoyed these pictures and recipes, and that your Easter was as glorious as Ours!  :)

2 comments:

Donna G. said...

I probably shouldn't have read this after I missed lunch because we were in our "safe" room while the tornado sirens were blasting. Your food sure looks delicious! (Got any leftovers?) I particularly enjoy seeing all the young couples. What a special Easter!

(I feel your pain that your entire family couldn't be together. XO!)

Rebecca's Refining said...

I love all the pics! :)

I had to laugh at the porch pictures because from that angle I got side tracked by the boys' HUGE feet! :)

It looks like you had a great time and a great menu! I wish I were able to be there! :)

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