Slow Cooker Cinnamon Sugar Glazed

This was D-E-L-I-C-I-O-U-S!!!  Not good for you in any way but SOOOOO tasty and the kiddos LOVED it!!!! 

Ingredients:

2lbs baby carrots

2 tablespoons butter, melted

1/2 cup firmly packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Spray inside 4 quart slow cooker with no cooking spray.  Add carrots and melted butter.  

Cook on low for 3-4 hours

Mix brown sugar, cinnamon, ginger, salt until well blended.  Toss with carrots and serve immediately.

Bunny Napkins

I mean, how cute are these?!  :)  Figured I would share in case others wanted fun Easter napkin ideas!!

Bunny Rolls

This was an easy twist on pastry rolls for Easter -- it looks like a bunny, right?!  hahaha

Roasted Asparagus & Ricotta Tart

Dale Doe made this for our Easter celebration and it was SO delicious!!  Great as a side but would work and be yummy for an appetizer too!!!  He used Gruyere cheese instead of ricotta so I would recommend that!!

Serves 8

Ingredients:
1 sheet frozen puff pastry (half of 17.3oz package), thawed
1 large egg
1 cup ricotta cheese
salt and pepper
1 lemon
2 scallions, chopped
1/4 cup parsley, chopped
1T fresh tarragon, chopped
12oz asparagus, trimmed, halved
1/2T olive oil

Heat oven to 425 - place oven rack in lower third of oven.  Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides.  Slide parchment and pastry onto baking sheet.  In medium bowl, beat egg.  Lightly brush 1/2 inch border of egg around pastry.

Add ricotta and 1/4 teaspoon salt and pepper to bowl with remaining egg.  finely grate zest of lemon into bowl, then fold in scallions and herbs.  Spread onto pastry, leaving border uncovered.

Top filling with asparagus; drizzle with oil.  Bake until crust is golden brown, 18-20 min.

Creamy Dill Chicken

This was a meal from Hello Fresh and it was SO good that I want to make it again myself!!  Super easy and only 430 calories in a serving!!!

Hello Fresh - 4 servings

Ingredients:
1/4oz dill
24oz Yukon Gold Potatoes
24oz chicken breasts
12oz green beans
4T sour cream
2 chicken stock concentrates
2tsp dijon mustard

Wash and dry all produce.  Adjust rack to upper position and preheat oven to 450 degrees.  Pick fronds from dill; discard stems.  Finely chop fronds. Cut potatoes into 1/2 inch cubes.

Toss potatoes on baking sheet with drizzle of oil and pinch of salt and pepper.  Roast in oven until crisp and browned,22-25 minutes, tossing halfway through.

Heat a large drizzle of oil in a large pan over medium heat.  Pat chicken dry with paper towel.  Season all over with salt and pepper.  Add to pan and cook until no longer pink in center, 4-6 minutes per side.  Remove chicken from pan and set aside to rest.  Remove pan from heat.

While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper.  Roast in oven until tender, 10-12 minutes.

Add 1 tsp dill, sour cream, stock concentrates, mustard, and 1/4 cup water to pan used for chicken off heat.  Stir, scraping up any browned bits on bottom.  Season with salt and pepper.

Thinly slice chicken, then divide between plates along with potatoes and green beans.  Drizzle sauce over everything.  Garnish with remaining dill (to taste)