Host a Festive Easter Brunch

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There is no better way to celebrate Easter, and the wonderful days of Spring, than with a scrumptious midday meal!  This one is filled with a wonderful array of dishes from Pork Loin, spring Strawberry salad, and luscious carrots.

Check out the menu with recipes below.

2017 Easter Brunch Menu

Pear Sparklers

Plum and Marscapone Crostini

Fresh Strawberry Salad

Strawberry Hot Cross Buns

Ginger and Herb Roasted Pork Loin

Classic Mashed Potatoes

Steamed Carrots in a Garlic Ginger Sauce

Individual Strawberry White Chocolate Trifles

Menu

Start the holiday right by offering Pear Sparklers in fancy goblets.  This light and refreshing drink is non-alcoholic but the addition of vodka would turn this into an adult cocktail.

Set out a platter of Plum and Marscapone Crostini for family and guests to nibble on while you put the finishing touches to the rest of the meal.

Spring salads can be a delight.  Present them with this Fresh Strawberry Salad that is bursting with in season strawberries, pecans, spinach, and feta.

Strawberry Hot Cross Buns are a holiday tradition.  The addition of strawberries just elevates it up a notch and screams spring.

Make this year's main entrée a beautiful and delicate Pork Loin.  Roasting this  Ginger and Herb Roasted Pork Loin  caramelizes the outside and produces a tender and juicy cut of meat. 

Potatoes are a traditional side dish at most holidays.  These Classic Mashed Potatoes will make the whole meal warm and comforting.

Spring carrots make an excellent side dish.  Serve my Steamed Carrots in a Garlic Ginger Sauce which compliment the pork loin perfectly.

Move over carrot cake, there's a new favorite in town! Individual Strawberry White Chocolate Trifles  make a dazzling individualized dessert that your guests will love.



For more Easter inspiration use the search word "Easter" in the search bar to the side.

Simple Homemade Meximelts

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Happy April!  It my favorite month of the year.  I'm a little biased because it's my birthday month, plus Spring is in full swing in Southern California and it's actually tinging on being hot!  Warmer weather means lot of outdoor activities.  We are just about to head out to the California Poppy Reserve to see the 'sea' of wild poppies in bloom.  So that calls for a quick lunch before we go.

Have you ever had a Meximelt from Taco Bell?

It's sort of a cross between a quesadilla and a soft taco.  Seasoned ground beef with fresh salsa and lot melted cheese round out the ingredients.  Very tasty...enough to make a homemade version that's done in 20 minutes!  Forget takeout fast food and skip that drive through.  Let's make a new dish for Taco Tuesday!

SIMPLE HOMEMADE MEXIMELTS

We love Mexican food around our house so today's recipe was just a natural progression to wanting to satisfy that craving along with a need to a quick lunch.  This dish comes together in about 20 minutes.  It comes together easy using ingredients that you probably have already on hand.

I did a small variation to the original.  They use pico de gallo, which is a fresh chunky salsa.  Since I didn't have that on hand I used our favorite jarred salsa. My homemade salsa would be great as well.   Either one will do but the flavor changes just slightly. 

So if you are craving Mexican food and want it FAST...or wanting to try a new variation on Taco Tuesday these Simple Homemade Meximelts will fit the bill.  Perfect, simple, tasty!

Enjoy!

Simple Homemade Meximelts

serves 4

3/4 lb of 10% ground sirloin
1 pkg. store-bought taco seasoning or my homemade version
⅔ cup water

1/2 cup jarred salsa
1 cup shredded Cheddar cheese
8 small flour tortillas ( I used low-carb flour tortillas )

Preheat oven to 400 degrees.

In a skillet over medium heat brown the ground sirloin, crumbling with a wooden spoon as it cooks. 

Add the seasoning and water, stirring to combine.  Allow to simmer until most of the water is absorbed and a nice sauce is formed. 

Place tortillas on a baking sheet.  Add taco meat to the center of the tortillas.  Spoon salsa over the meat and top with cheese.  Fold one side of the tortilla over the meat mixture.  Bake in the oven for 3-5 minutes or until the cheese melts.  You want the tortillas soft and not crispy to watch the time closely.  Serve.

Buttermilk Blueberry Breakfast Cake

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When is it okay to eat cake for breakfast?

When you call if a "breakfast" cake!  One that has blueberries in it.  Oh, and buttermilk.  Both blueberries and buttermilk are breakfast items so that qualifies as a breakfast right?

Look at it like a coffee cake...

So I saw this recipe on my favorite addiction, Pinterest, and had to make it.  Hot blueberries fresh from the oven are another addiction of mine.  I'm sure that nobody can resist a blueberry bursting in your mouth.

BUTTERMILK BLUEBERRY BREAKFAST CAKE

Let me confess that "I LOVE THIS CAKE"!  A moist and tender cake filled with blueberries that give the sweetness a burst of tart.  Each bite leaves you wanting more.  Dangerous, I know.

This would be the perfect cake to serve at an Easter Brunch.  It would also do well at potlucks, as a hostess gift, or at bridal or baby showers.  It's easy to make and everyone will love it!

Enjoy!

Buttermilk Blueberry Breakfast Cake


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 1 tablespoon sugar for sprinkling
1 egg
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp. kosher salt
2 cups fresh blueberries
1/4 cup flour
cup buttermilk

Preheat the oven to 350 degrees.   In a medium bowl cream the butter, lemon zest, and 3/4 cup of sugar with a hand mixer until light and fluffy.  Add the egg and vanilla and whisk until combined.

To a small bowl add the flour, baking powder, baking soda, and salt.  Add the flour mixture to the creamed butter a little at a time, alternating with the buttermilk.

Toss the blueberries with 1/4 cup of flour.  Fold in the blueberries into the batter. 

Grease a 9-inch square baking pan with non-stick spray. Spread batter into the pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 to 45 minutes until golden brown and a toothpick inserted comes out clean.  Cool in the pan 15 minutes on a wire rack.  Serve.  

Adapted from Alexandra's Kitchen