Nutter Butter Chicks

How cute are these little chicks?!  They were so yummy too!!!

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INGREDIENTS

16Nutter Butter sandwich cookies
• 12ounces yellow candy melts or 12 ounces white chocolate candy melts, with yellow food coloring (must be an oil-based coloring)
• 8orange Tic Tac mints (beak)
• black decorating gel (eyes) or icing (eyes)
• wax paper

DIRECTIONS

• Cut the Tic Tacs in half to form the chick's beak. Set aside.
• Melt the candy coating as directed on the package. I use the microwave. If using white candy melts, add enough yellow food coloring to get a bright yellow tint.
• Dip the Nutter Butter cookies in the melted candy coating, shake off the excess, then lay on the wax paper. Allow the coating to harden, about 10-20 minutes.
• Pipe eyes on each chick. Add eyebrows or eye lashes if you like -- I think it gives them more personality.
• Beak: Attach the beak using a bit of melted candy coating.

Easter Salad

I needed a whole new menu for Easter this year, so this was the perfect spring salad!!  It was SUPER YUMMY!!!  The toasted slivered almonds and goat cheese was MMMMM

Ingredients

For the Salad

• 1 cup slivered almonds
• 12 ounces mixed spring greens
• 16 ounces strawberries washed, hulled, & sliced
• 4 ounces crumbled goat cheese

For the Lemon Honey Vinaigrette

• ½ cup sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)
• 5 tablespoons freshly-squeezed lemon juice
• 2 tablespoons honey
• ¼ teaspoon sea salt plus additional to taste
• Freshly ground black pepper to taste
• 1 teaspoon poppy seeds optional

Instructions

• Adjust the rack to the center position and preheat the oven to 350°. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.
• To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.
• To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

Cheesy Scalloped Potatoes

I needed something other than cheesy potatoes to go with Easter Virgil dinner, so tried my first cheesy scalloped potatoes!!  These were AMAZE-BALLS!!  We all loved them!!  Have to make this again soon!!!

Ingredients

• 2 cups freshly grated cheddar cheese
• 1 cup freshly grated parmesan cheese
• 3 pounds Russet or Yukon Gold potatoes
• 1 tablespoon butter
• 3 cloves garlic minced
• 2 cups heavy/whipping cream
• 1 teaspoon salt
• Pepper to taste

Instructions

• Preheat your oven to 350F and move the rack to the middle position.
• Meanwhile, grate the cheeses and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
• Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
• Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
• Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
• Let the potatoes sit for 5-10 minutes prior to serving.

Notes

• Serves anywhere from 6-10 depending on serving size/what else you serve these with.
• I highly recommend using a mandoline slicer to cut the potatoes into uniform slices quickly and without hassle. I always use a protective glove with my mandoline.
• You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven (especially if your baking dish is a bit shallow).
• See blog post for more tips including how to make these ahead and step-by-step photos that show how to layer them.

Honey-Glazed Smoked Pork Tenderloin

Looking for a totally different Easter Menu, so needed a new main entree -- this was great cause you could make it ahead!!  It's important to use pork tenderloin, cause it allows more of the flavor to seep in OR top it with extra glaze!!

Ingredients:

2 tablespoons extra virgin olive oil (I use our bacon olive oil)

2 tablespoons apple cider vinegar
3 cloves garlic, finely minced or pressed
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon oregano
2 pork tenderloins

kosher salt and black pepper

Glaze:
4 tablespoons honey
1 teaspoon apple cider vinegar

Whisk olive oil, vinegar, garlic, paprika, chili powders and oregano together and add pork to coat well.  Marinate overnight or 4-6 hours preferred.

When ready to cook, heat smoker to 225 degrees.  Transfer pork to smoker, sprinkle with kosher salt and pepper, and close lid.

Cook to an internal temperature of 145 degrees and remove from smoker.  Tent in foil to rest while you prep glaze.

Combine honey and apple cider vinegar and drizzle over sliced pork.

Bacon Ranch Bunny Butt Cheeseball

Had friends over on Good Friday and needed something yummy and Easter-y -- THIS WAS SO GOOD!!!  Ross said it's his favorite cheese ball recipe ever!!!  Cutie little Easter bunny butt!!!  :)

Ingredients

• 3 8 oz. packages of Cream Cheese
• 1 cup of Chopped Green Onions
• ¾ cup of Crumbled Bacon
• ¾ cup Shredded Cheddar Cheese
• 1 packet of Ranch Mix
• 1 package of Shredded Mozzarella Cheese
• 3 Black Olives cut in ½ long ways
• Toothpicks optional
• Crackers for dipping

Instructions

• Start by placing your cream cheese, green onions, bacon, cheddar cheese, and ranch mix into a large mixing bowl.
• Mix until well combined. Knead into a large ball.
• Next separate into one small ball, one large ball, and two medium size cheese balls, as shown.
• Assemble your bunny butt. Two medium cheese balls for feet, and the small ball for a tail.
• Hold together with toothpicks if desired.
• Next use your black olives for "toes".
• Serve and Enjoy!

Thai Chicken Wings From Houlihan's

We were SO hopeful these were going to taste like the Houli's thai chicken wings, but they were EH...hahahah  The glaze was DELICIOUS however -- just didn't get thick enough until day 2.  However it was still YUMMY!!!

Ingredients

• Marinade Ingredients:
• 1/4 cup peanut oil
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons soy sauce
• 3 tablespoons fresh minced garlic
• 2 tablespoons ground ginger divided or two tablespoons of freshly grated ginger root
• 2 teaspoons dried crushed red pepper
• Glaze Ingredients:
• ¼ cup light brown sugar
• 1 cup of rice vinegar
• 3/4 cup sugar
• 1 ½ teaspoon of fish sauce
• 1 teaspoon sesame oil
• 1/2 cup coconut milk
• 1 tablespoon chili­ garlic sauce

Instructions

• Rinse, trim excess fat and skin, and pat dry the chicken wings.  Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.  Mix oil, 1 1/2 tablespoons of the cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 teaspoon crushed red pepper flake into a large bowl and mix well.
• Add chicken wings, then toss until the chicken wings are evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or a deeper flavor overnight.
• Preheat oven to 400°F.  Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade. Discard any remaining marinade.
• Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes  .While the chicken wings are baking, combine vinegar, sesame oil, fish sauce, sugars, coconut milk, chili ­garlic sauce, and remaining garlic, ginger, and crushed red pepper flakes into a medium saucepan. Bring to boil; then reduce heat and simmer until glaze mixture thickens to syrup consistency, about 15­-20 minutes.
• When the chicken wings have finished baking, brush the chicken wings with Thai glaze. Finish the wings with chopped cilantro and sesame seeds.

Boursin and Tomato Tortellini

 I saw this on insta and it was SO DELICOUS!!  Get in my belly!!!  Again and again hahaha

Serves 4

Ingredients:

*Boursin Cheese Garlic and herb

*1 container baby tomatoes

*2-3 cloves garlic, crushed

*high quality olive oil, drizzled

*salt and pepper to taste

*2T of fresh chives

*1 cup fresh basil

*1 family sized package of tortellini (of your choice)

Preheat oven to 400 degrees and set rack to middle position.

Place the boursin in the center of your ceramic baking pan.  Add your baby tomatoes, followed by your crushed garlic.  Drizzle your olive oil.  Season with salt and pepper.  Add your fresh chives and fresh basil.  Bake at /4/0/0 for 35 minutes.

When your tomatoes and boursin are almost done baking, prepare your tortellini according to the instruction on the packaging.

After you have finished baking your tomatoes/Boursin - use a meat masher to break the tomatoes and boursin apart.  Add in your fresh spinach and mix until everything is well combined.  Add in your drained and cooked tortellini and season with salt.  Mix again until tortellini is covered in Boursin and everything is mixed well.

Enjoy!!