Hi I have some pretty exciting news for everyone. It’s part of the reason you haven’t heard from me in a few weeks. I have been working on moving my blog over to self hosting so I can control everything about it! It has been a long and informative process, but I am really excited for the future.
Hopefully, Hunters Healthy Kitchen will continue to grow and you will stay apart of the process. For a little bit some things may not look right but I am in the process of fixing everything so bare with me! I am also trying to move over my wordpress.com followers to my new self hosted blog. If you would like to subscribe by email please do so on your own at www.huntershealthykitchen.com and on the right side bar enter your email address.
Again let me know if there are any problems. Can’t wait to share my next recipe with all of you!
I recently took a weekend trip to Boston, Massachusetts with one of my friends and decided to document what we did and where we ate. We left early on a Saturday morning and returned in the late afternoon on Sunday. Before we left for the trip I found myself researching topics like: What to do in Boston for only 24 hours. Not much came up that was exactly what I was looking for so I decided it would be great to make my own itinerary for others who have the same problem.
In planning our trip I thought about what we could do that would be fun but not cost a lot of money. Going to a lot of museums and monuments that cost 30 dollars each to get in was not in our budget. We wanted a mixture of free things and paid activities. Of course I also wanted to explore the food in Boston so we tried to find a mix of different things that were not to far from where we were staying.
The first thing you will need to figure out is where to stay. We stayed at the Westin Boston Waterfront which is located next to the convention center and in a fairly easy location. It is about a 5-10 minute drive from Quincy Market which is a big tourist destination and also has some pretty views of the water.
Here’ s what to do in Boston for 24 hours:
SATURDAY DAY 1:
Leave at 7 and arrive by 10 -11 am.
Stop for coffee and to go breakfast to eat while you are driving.
Arrive and park the car by 11 o’clock and begin your trip at the New England Aquarium which is located on Boston’s Central Wharf. Going early is better. *If you have the time and money go to the Whale Watching stand outside the aquarium and jump on a boat
Cost: 25.99 without IMAX movie.
By now you’ll probably be starving so if this is a Saturday walk down to Wharf District Park where you will find a few of Boston’s Food Trucks parked. We tried Roxy’s Grilled Cheese, Bon Me, and the Cookie Monstah truck. The Park also had the streets lined with local vendors who were selling cute little goods on a Saturday.
A Vietnamese Food Truck – Miso Braised Pulled Pork on a Baguette
4 Cheese Grilled Cheese from Roxy’s Food Truck
Cookie Monster Classic Cookie Sandwich
Me thinking about how to eat this giant thing…
After checking out the food trucks and the park walk over to Quincy Market and Faneuil Hall where you could also get lunch if you are not a Food Truck person. Go in and out of the shops and check out the huge food court.
If you are checking in to a hotel by now you might want to freshen up and take a break so go do that.
Otherwise get in the car or cab and check outHarpoon Brewery. When we were in Boston they had an event going on Harpoon Fest which was a lot of fun, so check out there website before you head over. Otherwise go to the beer hall and do beer tasting and get a tour of the brewery.
Next is dinner. Check outPastoral Artisan Pizza, Kitchen & Bar. If it’s a nice summer night they have the doors open and the bar is very popular. The food is very good and not too expensive.
If you are looking for a bar to go out at night that is huge and has a band playing check out Ned Devine’s Pubright next to Quincy Market. This place was crazy busy and charged a 10 to 20 dollar cover charge to get in depending on the night. Ned’s was suggested to us from a friend who lived in Boston, it can be a little overwhelming and crowded but also a lot of fun. There is a mixed crowd but definitely a lot of younger people. *Did not try the food here.
Grab a cab or try using what the local Boston people use an app called Uber to get yourself back to the hotel in one piece.
2:00 a.m. SLEEP.
SUNDAY DAY 2:
Get up and grab coffee and a muffin from the hotel Starbucks.
Go back to room pack up and checkout by 11 am – where your walking shoes.
BRUNCH! Park the car in one of the parking garages for the day and walk to Granary Tavernwhich is located close to Boston’s Waterfront and the Financial District. Sit outside on the beautiful patio.
Time for some historical stuff! Walk over to one of the destination’s on the Freedom Trail Walking TourMap. Yay it’s free! Follow the red brick walking trail and checkout some of the old meeting places from the 1700’s located all over the city.
Next find a beautiful street in Boston to walk and see the culture, also free. You could either do Revere St. which is really cute and takes you to the Charles River where you can walk a long and see the views of the city. Or go over to Newbury Street which is lined with beautiful trees, shopping and nice restaurants.
Time to go home! Your probably exhausted by now – we were! Prepare for a long drive home.
Here’s a list of things to do with 24 hours in Boston.
Of course there is so much more to see and do in Boston and many of the activities we did were not far from our hotel and close to South Boston. If you have the time go over to Harvard and see Cambridge you should try and do that also!
Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!
This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.
Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend. You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.
What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!
Spicy Chipotle Ketchup
3-4 canned chipotle chiles in adobe sauce, chopped
1 jalapeño, seeded and diced
1 Tbs. olive oil
half a red onion chopped, or 1 small red onion
2 garlic cloves
1 cup tomato ketchup
2 tablespoons light agave nectar or 1 tablespoon sugar
1 tsp. cumin
1 tsp. chili powder
What to do:
In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.
I am so excited to start grilling this summer and one of my favorite things has to be the simplicity of these perfectly grilled shrimp with vegetables. All you need is some lemon juice, dried or fresh herbs, red pepper flakes and good quality shrimp! Skewering the shrimp helps keep the shrimp in together and also cook evenly. Memorial Day is coming up and here is some inspiration for your backyard BBQ’s!
I’m starting the season off slow with grilled shrimp and I have to say I missed the amazing flavor that grilling adds to food!
My family loves to eat shrimp but I was never sure the best way to grill it. I have a grill basket which works wonderfully for vegetables on the grill – not so much shrimp. You could put the shrimp directly on the grill but they may fall through – or if you have a lot of shrimp it can be difficult to manage. You could use a tinfoil pouch but you may not get those grill marks I crave…
The best way to cook Simple Grilled Shrimp with Vegetables is to skewer your shrimp then rub them with seasoned olive oil and cook them on the grill. The skewer keeps all the shrimp in place, they cook evenly, and makes it so easy to cook for a large crowd. If you are just starting your grilling season try these super easy grilled shrimp with lemon juice, it will be perfect.
Serve your simple grilled shrimp with a grill basket stir-fry of green beans and mushrooms as well as some quartered bell peppers seasoned with salt and pepper. This meal could not be any easier, and that’s why I love it.
How to Grill Shrimp Perfectly
What you need:
1 pound of cleaned and deveined large shrimp (tails on)
1/4 cup of extra virgin olive oil
1/2 teaspoon of garlic powder
1/8 teaspoon red pepper flake
1 tablespoon dried parsley
half a juice of a lemon
salt and pepper to taste
1 pound of trimmed green beans
a couple mushrooms sliced
2 bell peppers cut into fourths
What to do:
Wash and pat dry your shrimp and begin to skewer them by placing 4 shrimp per skewer in the same direction. (I did not soak my skewers because the shrimp only cook for a few minutes on each side – if you cook them longer they will be black and burn). Makes about 6 skewers.
Season shrimp with salt and pepper both sides. Whisk together the olive oil, lemon juice, parsley, red pepper flake and garlic powder. Use a basting brush and baste both sides of the shrimp liberally with olive oil mixture. If preparing a head of time then you can cover these and refrigerate for up to 1 hour.
Preheat grill to 400 degrees and prepare your vegetables. Toss the green beans and mushrooms with 2 tablespoons olive oil, salt and pepper. (I like to keep it simple)
Quarter your bell peppers and brush with the remaining olive oil mixture that was on the shrimp.
Leave the grill basket on the grill while it’s preheating and once hot place the green beans and mushrooms in the basket. Next place the bell peppers skin side down to get charred. Put the other half of the lemon on the grill flesh side down.
After about 5 minutes put the shrimp on the hot grill. Grill shrimp about 2 minutes on each side or until cooked through.
Remove the shrimp on to a serving platter and place the bell peppers and green bean mixture on the same plate. Squeeze grilled lemon on top of the shrimp and serve.
Don’t forget to follow Hunter’s Healthy Kitchen on:
Zucchini Noodles – Zoodles – with Marinara and Meatballs!
I am a huge fan of spaghetti and meatballs but I try not to eat pasta too often and save it for special occasions. But the problem is there are so many great dishes that pair with pasta because it is a nice base to soak up whatever sauce you put on top.
Today I decided to go with tomato sauce and meatballs but you could also do a nice pesto, garlic and oil, or anything you would put on traditional pasta.
So I have had my spiralizer since January now and I have been experimenting with different ways of cooking the noodles as well as the best way to use my new gadget. I found that as I used it more the noodles did get better.
Here are a few things I noticed:
-You should try and use large zucchinis when spiralizing I find they work better (about 1 per person)
-I also found that zucchini has a lot of water in it! You can avoid some of this water and the soggy aspect of the noodles by: Making the zoodles and then letting them sit with paper towel to squeeze some of the water content out. Some recipes say to let the zucchini sit with salt on them because it draws the water out but personally I did not find this extra step necessary.
-There are also two different types of spiralizers I have tried.
1) Vegetable Spiralizer Maker – It is hand held and only comes with two different size spirals. I found this one easier to clean and a little quicker. The noodles, come out a little flatter and less round but it is super easy and very little clean up. Inexpensive. $13.00 Amazon
2) Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer: This is more of a machine and involves a little more set up time but also gives you more options. I like the texture and shape of the noodles better with this machine then the hand held because it is a continuous spiral. The noodles are rounder which resembles pasta. You also get multiple blades where you can change the shape and size of the spiral, which is nice. A little more expensive. $26.00
For this recipe I used the first option and it worked rather well. Once you prepare the meatballs this recipe takes very little time at all. I also speed it up by using my favorite jarred tomato sauce – Rao’s Marinara Sauce. A home made sauce would work nicely.
What you need:
1 pound ground beef or turkey
3 tablespoons chopped parsley
1/4 cup of parmesan cheese
a little less than half a cup of Italian bread crumbs
2 cloves minced garlic
3 tablespoons milk
salt and pepper to taste
your favorite tomato sauce
zucchini (1 per person)
What to do:
Preheat the oven to 400 degrees. In a large bowl combine your ground beef, parsley, milk, egg, parmesan cheese, breadcrumbs, minced garlic, salt and pepper. Mix until just combined and form meatballs.
Bake for 12-20 minutes or until meatballs are cooked through. Make sure they do not over cook, depends on preferred size.
While meatballs are cooking spiralize zucchini and let sit wrapped in paper towel to draw some of the moisture out.
Once meatballs are cooked remove from oven and heat a medium-large saute pan with 1 tablespoon of olive oil. Take the zucchini and saute for about 2-5 minutes just until warmed through, season with salt and pepper. Move to a bowl.
In the same pan take 1 cup of marinara sauce and heat it in the sauce pan. Take 3 or 4 meatballs depending on size and put in marinara sauce, until the sauce begins to simmer.
Spoon the desired amount of sauce over your zoodles and place meatballs on top. Serve with fresh chopped parsley and a little bit of parmesan cheese.
Notes: If you let your zucchini sit with sauce on it for a long time before eating the sauce will become watery as the zucchini releases water. It’s best to eat it right away to avoid this.
A barley, mushroom, asparagus, zucchini, and petite white bean salad.
This cold salad is perfect for a spring time lunch.
In the spring the winter layers start to come off and I want to eat a little lighter. I love this barley spring salad because you can make it in the beginning of the week and bring some for lunch at work! Love being prepared for the week. 🙂 Not to mention this Barley Spring Salad is loaded with protein to keep you going throughout the day.
In the Spring time the vegetables and herbs start to come alive in the markets. I love the asparagus, the fennel, and the mushrooms during this time of year. It makes me excited that in just a few short weeks I will be starting my garden again! Last year, we had such success with all of the plants we are going to make it even bigger this year. I will keep you posted on some gardening tips and the progress of the garden in general later this month.
So when I was going to make this spring salad I went to the super market and I thought I bought farro but it turns out I was in such a rush, like most of the time, and I actually grabbed barley. So, I went with it. Because farro and barley are similar grains in turned out pretty much the same, you can use either also. Whatever your preference.
Okay, that’s enough for now. I have some homework to do!
Barley Spring Salad
What you need:
6 ounces of sliced mushrooms (you can use white or more exotic assorted mushrooms)
about 4 pieces of asparagus cut into small pieces (use what you have). Asparagus – you do not need a whole pack of asparagus – buy the whole thing but use the rest for something else.
1 small zucchini cut into little pieces (see picture)
2 tablespoons olive oil
salt and pepper
1 can of petite white beans, rinsed and drained
1 cup of barley cooked according to package
3 tablespoons chopped fresh parsley
What to do:
Cook the barley or farro according to package and cook until most of the water is absorbed and the grain is tender, about 20 minutes. Remove from heat, strain extra water if necessary and let cool.
Meanwhile, preheat the oven to 425 degrees. On a baking tray toss the zucchini, squash, asparagus, and mushrooms to coat with olive oil, salt and pepper. Bake for about 10-15 minutes, tossing half way, until the vegetables are roasted but not burned.
In a large bowl put a little bit of olive oil, juice of half a lemon, parsley and whisk until well combined. Fold in the roasted vegetables, small white beans, cooked barley, salt (1/2 teaspoon) and pepper (1/4 teaspoon).
Garnish with toasted sunflower seeds (I had some laying around from another recipe so I thought it might be nice).
You can serve this warm, room temperature, or cold!
You can substitute any of your favorite vegetables to be roasted almost anything will work, this is what I had on hand!
This Biscuit Chicken Pot Pie uses flaky biscuits as the crust topping and healthier sweet potatoes as well as the traditional vegetables you will find in any good pot pie.
This is comfort food and one of my all time favorites! 🙂
Biscuit Pot Pie is something I have been wanting to try and make for a while now. I did not make my own biscuits for this recipe but next time I will definitely try to! I hear it’s not too difficult. The main reason I did not make my own is because of lack of time. Instead, I used the low-fat biscuits you find in dairy section – and they were still great!
While doing research to prepare for this recipe I thought of using sweet potatoes instead of traditional russet or red. I did not see a lot of recipes using sweet potatoes but I think that it added a great flavor and healthy aspect to the dish! Besides sweet potato I used carrots, celery, peas, onions, and I had half a squash so last minute I threw that in there – yum!
The only downside to the sweet potato is as I’m sure your aware of is that they take a long time to cook. You have to be sure to give time to cook your potatoes at a low simmer with the carrots, onions, and celery – until tender! If you do this your sweet potatoes will be perfect in the Biscuit Pot Pie. I also used chicken that I had leftover from making stock for my Matzo Ball Soup. Half of the chicken went into the soup and the other half in to a container so I could re-purpose it for a new recipe!
If you are a fan of classic Chicken Pot Pie you have to try this Biscuit Pot Pie… you are missing out!
What you need:
2 1/2 cups of shredded chicken (you could use rotisserie chicken if you want)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium chopped onion
about 4 diced carrots
3 or 4 sliced in half and diced into small pieces
2 small sweet potatoes peeled and diced to the same size of the carrots
1 cup of frozen peas
half a green squash diced (optional)
about 2 cups of chicken broth
1 cup of milk (plus a little more if needed)
3-4 tablespoons of all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh thyme
1 can (16.3 0z) Pillsbury Grands! Flaky Low-Fat Biscuits
What to do:
Heat a large saute pan over medium heat. Add the butter and olive oil. Add the onion and cook for 3-4 minutes. Next add the sweet potato and saute for another minute and add the celery and carrots. Cook for another 10 minutes until sweet potatoes begin to soften.
Add 2 cups of chicken broth and thyme and bring to simmer. Add the green squash and frozen peas, cover and cook until sweet potato are tender (about 10 more minutes).
While the sweet potato is cooking whisk together the milk and flour. It should be a little thick.
When sweet potato is tender stir in the shredded chicken. Next mix in the milk-flour mixture and the filling should begin to thicken. (If it looks like it needs to be a little thicker add a little more milk and a little more flour).
If making a head stop here and pour into a 9×13 baking dish cover and refrigerate. If you are going to bake it now preheat the oven to 375 degrees.
Place the biscuits over the top of the filling mixture should be enough to cover the top of the pot pie.
Bake for about 12-15 minutes. Check biscuits at 12 and make sure they are not over cooking. Take out and let rest for 5 minutes. Serve immediately.
This makes nice leftovers the biscuits soften nicely in the microwave – if you are lucky enough to have leftovers!
Quest Bars are really great if you are trying to be low carb and relatively low calorie while eating a diet high in protein. A quest bar has 21 grams of protein, only 3 net carbs and 180 calories. The protein bar advertises itself as a way for people to #CheatClean. I really do like these protein bars and my favorite flavors are cookies and cream, cookie dough, chocolate brownie, and s’mores. They have so many more flavors than that though such as white chocolate raspberry, lemon cream pie, and even Pb&J! All the flavors sweets people love.
I am always trying new things when it comes to snacks at night that won’t ruin my whole day of healthy eating. Sweets in moderation is okay. This is just a fun way to treat yourself if you are trying to stay strict with what you are eating.
Although these bars are good when you are in a rush and want to stay full they also are great to bake with. I love to make these quest bar cookies which are pretty much the easiest dessert ever. I especially love these because they are quick to make and sometimes at night I just need something sweet, I love the idea of “cheating clean.”
All you need for this recipe is…
1 Quest Bar (I suggest cookies and cream where you get real cookie crumble in the bar).
Preheat the oven to 350 degrees.
Take quest bar and put it on a cutting board. Cut the bar in half the long way and then into 12 squares. Flatten down on the cutting board with the palm of your hand.
Place on a baking tray with non-stick spray.
Bake for 5-7 minutes until cookies are slightly browned. If you cook them longer they may be more like a cookie crisp.
If you haven’t tried a Quest Bar before I am starting to see them come into major retailers now but you can also find them at GNC or on Amazon.com
Enjoy with Almond Milk!!
Note: These are only so low in carbs because they contain sugar alcohols.
Fish Tacos with Corn Salsa, Cabbage Greek Yogurt Cilantro-Lime Slaw, and Cilantro.
I love tacos. I used to want to eat tacos all the time when I was younger. Nothing fancy just ground beef with some taco seasoning and some fresh toppings. Since then I have been trying all different types of tacos – but truly found love with fish tacos.
These Baja Fish Tacos are so easy to make and make a great Spring/Summer meal. They are light and are packed with flavor and protein. The lime juice adds a fresh bright flavor to these tacos. I also use red cabbage which gives great color, helps detoxify the body, helps keep blood pressure from getting high, and is also a brain food. In the cabbage slaw I used greek yogurt instead of mayonnaise to help keep this recipe light- plus I don’t really care for mayo. I also love to use red cabbage in my salads because this recipe does not use the whole head of cabbage – so you will have leftovers.
I lightly fry the cod fish fillets to provide a light crispy exterior and perfectly tender inside. You do have to be careful though because cod is very delicate and the filets were starting to fall apart if you touch them too much while they are cooking. Handle with care!
Another reason I am obsessed with these Baja Fish Tacos is the fact that this is my first time making homemade tortilla chips with corn tortillas. It’s so easy and they are so fresh, perfect to scoop up the fish and corn that falls out of your tortilla at the end! All you have to do is stack and cut the soft corn tortillas into wedges, toss with a light coating of vegetable oil and spices, and bake at 350 degrees for 15-20 minutes rotating trays half way through – or until crispy. Make sure each chip lays flat on the tray or they won’t be crispy.
Here’s what you will need:
For the Taco:
1 pound of cod fillets cut into cut into 2-by-1/2 inch pieces (or preferred white fish)
1 cup all purpose flour
a little paprika, chili powder, and cumin (just a pinch of each)
1 teaspoon salt
1/2 teaspoon pepper
1 package of corn tortillas
1 can of corn – rinsed and drained (fresh is best when it is in season)
1 green bell pepper chopped to the same size as the corn
1 tablespoon chopped cilantro
juice of half a lime
1 teaspoon vegetable oil
dash of chili powder
For the Cabbage Slaw:
4 cups of shredded red cabbage (about 1/2 head)
1/2 cup of chopped fresh cilantro
juice of 1 lime & zest
1 teaspoon vegetable oil
about 3/4 cup of low-fat plain greek yogurt
1 tsp agave nectar
What to do:
1. Make the Cilantro-Lime Cabbage Slaw by whisking together greek yogurt, lime juice, cilantro, vegetable oil, agave, salt and pepper. Then mix in the shredded cabbage. Let sit while you prepare the tacos.
2. Make the Corn Topping in a small bowl by mixing together juice of 1 lime, cilantro, vegetable oil, dash of chili powder, salt and pepper. Then stir in the corn and green bell pepper.
3. Prepare the fish filets: Cut the fish into taco size pieces and put aside. Make the seasoned flour dredge by combining 1 cup all purpose flour, a little paprika, chili powder, and cumin (just a pinch of each), 1 teaspoon salt, and 1/2 teaspoon pepper. As you are making the dredge heat a large skillet up with a little bit of vegetable oil (enough to coat the bottom)- you do not need to completely submerge the fish.
4. Once the oil is very hot take a few fish fillets and dredge in flour mixture evenly covering the fish and carefully place in the skillet. Fry in batches about 2 minutes on each side (maybe less if your fish is thin – or until golden brown). Remove from oil and place on a paper towel. Season with salt and continue until finished.
5. Warm the tortillas up in a 275 degree oven until warm and slightly crisp as the fish is cooking. Now it’s time to assemble your taco!
6. Take 2 taco shells and place a little cabbage slaw on the bottom, then place a piece of fish, the corn topping, a little more slaw, cilantro leaves, and a squeeze of fresh lime juice.
Easter is right around the corner and I thought it would be fun to give some of my favorite entertaining recipes that would make a great Easter dinner.
My last blog post was my 100th post! I am so happy that I have been able to keep up with blogging, going to school full time, and working. I am also about to reach my 200th blog follower so I am very thankful for all you guys taking the time to love what I do. These are some of my favorite recipes that I have made over the past year.
All of these recipes are so easy and most of them can be prepared a head of time if you are worried about having time to prep all your food! More importantly I try to make substitutions on all the recipes that I make to give them a healthy twist. But it’s important to remember that it is a holiday so if you want to indulge a little bit, you can and that’s as simple as using cream instead of a substitute like greek yogurt.
Here is a look back at my favorite recipes that would make the most delicious:
In my last blog post I gave you guys a recipe for Cream of Asparagus Soup and this would make a perfect appetizer to your Easter dinner. Asparagus is in season during the spring so use it as much as you can! This recipe can also be made a head, just add the cream before you serve!
I love this dip! It uses cannenelli beans, fresh herbs like parsley, and lemon juice. The result is a healthy yet delicious dip that everyone will love. This recipe is from Giada De Laurentiis. All you need is a food processor and this recipe could easily be doubled for a larger crowed. You could also serve this with home made pita chips or carrot and pepper sticks!
Doesn’t every holiday have to include stuffed mushrooms? Especially this recipe. I honestly really don’t even like mushrooms but lately I have been forcing myself to eat them and the taste has been growing on me. Regardless, I will eat these mushrooms whether I like the taste or not because they are that good! Stuffed with spicy sausage, marscapone, breadcrumbs, and herbs. Amazing!
Lasagna was always a staple in my house on Easter. Always made by my Grandma and we always had one with meat and one without. Now that she has stopped making it I always fantasize about her Lasagna when Easter rolls around. You could use ground turkey or do without the meat and it would still be the best lasagna ever.
Not a ham fan? Make this herb crusted pork loin for those who do not wish to eat ham and they will love it! Pork loin doesn’t really have any flavor on it’s own so you need to load it with herbs and spices to make the pork stand out. Create a dry rub and cook the pork at a high temperature – the most important thing – let it rest. While it’s resting you can work on something else!
Lamb is very traditional on Easter. Some use leg of lamb and some rack of lamb. I am obsessed with this rack of lamb recipe especially the mint basil pesto that brings it to life. Rack of lamb can be expensive so if you are going to make it what better time then a special occasion like Easter.