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What’s For Easter Dinner?

You know what?  I think it’s a crime against nature to have a holiday gathering where “traditional” holiday foods are served without Mashed Potatoes on the table.  They just have to be on the table next to the Dressing and English Peas!  But in the event that you don’t mind committing a crime against nature or you’ve decided against “traditional” for Easter, I thought I’d offer you some different ‘taters to put on your Easter table.

How about a Hashbrown Casserole?  We LOVE Hashbrown Casserole at our house!  It goes well alongside so many main dishes!  So I thought it would make a good alternative for Easter dinner in case you’re not making dressing and English peas!  :o)

Hashbrown Casserole

*  1 pkg. frozen hashbrowns

*  1 pkg. frozen seasoning blend (mixed onions, peppers, celery and parsley)

*  1 can cream of celery soup

*  1 cup sour cream

*  8 oz. shredded cheddar cheese

*  1 tsp. Cracker Barrel Baked Potato Seasoning or Jane’s Krazy Mixed Up Salt

*  2 cloves fresh garlic, minced

Mix all ingredients and pour into a 9″ x 13″ casserole dish that has been liberally sprayed with non-stick cooking spray.  Bake in a preheated 375° oven for 45 minutes.

If you like the Hashbrown Casserole at Cracker Barrel, you’ll LOVE this one!  It’s ooey and gooey and cheesy.  And YUMMMMMMM!  I serve it with so many different things.  We especially love it with BBQ Chicken or BBQ Pork Chops.  It goes nicely with most anything off the grill.  Hey, it’s good for breakfast!  Brown up some sausage and crumble into it.  OH YEAH BABY!  You’re groovin’ now! 

So let’s talk about another dish of taters.  When Tall Skinny Man and I were first married, I invented stuff left and right just dumping different things in pots and pans coming up with dishes.  One night, I invented what came to be known as Potatoes a la Amy.  Heck if I know why that ended up being the name.  But that’s what we’ve called them for nearly 19 years.  I’ve tweaked it a little over the years as I’ve learned about using fresh spices/herbs as opposed to dried. 

These potatoes would be great beside baked chicken, BBQ chicken, grilled chicken, most any chicken.  It would compliment most any pork:  pork loin, BBQ ribs, smoked pork chops, stuffed pork chops.  It would be great next to steak or prime rib!  So let’s make some, how ’bout?

Potatoes a la Amy

*  6-8 medium potatoes

*  1 large onion, diced

*  1 cup sour cream

*  1 pkg. Hidden Valley Ranch dressing mix

*  1/2 cup milk

*  3-4 cloves garlic, minced

*  1 handful fresh parsley, chopped

*  salt and pepper to taste

*  8 oz. shredded cheddar cheese

You can peel the potatoes or leave them with the skin on.  It’s completely whatever you prefer.  Cut them into large chunks.  Boil them until tender.  Drain well.  Mix sour cream, milk and ranch dressing mix.  Add to potatoes along with all ingredients except cheese.  Stir together being careful not to tear potatoes up.  Pour into a casserole dish sprayed with non-stick cooking spray.  Top with cheese.  Bake in a preheated 350° oven until cheese is melted and bubbly. 

WHEW!  Now I’m hungry!  I hope these have given you some ideas for something different for your Easter dinner!  We are a ‘tater lovin’ family at my house.  We think we haven’t eaten unless a potato was served.  And these make a nice change from plain ole mashed potatoes.

Enjoy!  Tune back in tomorrow to the same bat channel for more side dishes for your Easter table!  Have a tremendously fabulous day because today is the first day of SPRING! 


5 Responses

  1. I love the Hashbrown Casserole, as well as the Jane’s Crazy Mixed Up Salt, I use that stuff on everything! As a kid, growing up, most days we had potatoes 3 times a day, in one way or another. Potatoes were definetly something we where never without, well, still never without them in the house.

  2. I must vouch for Potatoes ala Amy — i haven’t eaten some she has personally made……but i have made them and devoured them……..makes you want to pack up and go to camp out in Amy’ s kitchen…

    I figured out what I am going to do w/ the asparagus i want to have Easter:

    this……w/o the salad greens,

    Asparagus-Squash Salad

    8 ounces asparagus, cut into 1-inch pieces
    8 ounces yellow summer squash, cut in half lengthwise and sliced
    8 cups packaged baby salad greens (about 10 ounces) or torn mixed salad
    1/4 cup roasted shelled sunflower seeds
    1 recipe Mustard-Herb Dressing (see recipe below)

    1. In a saucepan, cook asparagus, covered, in a small amount of boiling salted water about 4 minutes or until crisp-tender. (Or steam asparagus about 4 minutes.) Immediately drain and plunge into ice water. Drain.

    2. In a saucepan, cook squash, covered, in a small amount of boiling salted water about 3 minutes or until crisp-tender. (Or steam squash about 3 minutes.) Immediately drain and plunge into ice water. Drain.

    3. In a salad bowl, combine the baby salad greens or other greens,
    asparagus, and yellow squash. Sprinkle with sunflower seeds. Toss with Mustard-Herb Dressing to coat. Makes 8 servings.

    Mustard-Herb Dressing: In a blender container, combine 3 tablespoons white wine vinegar, 1 tablespoon fresh tarragon or thyme leaves or 1 teaspoon dried tarragon or thyme, 1 tablespoon Dijon-style mustard, 1 teaspoon sugar, and a dash of freshly ground pepper. With blender running, add 1/3 cup salad oil in a thin, steady stream. Continue blending until mixture is thick. Cover and store in the refrigerator.
    Makes 2/3 cup dressing.

  3. Rack of lamb, always rack of lamb for Easter. Most people do not know how to cook lamb properly but for those of us who do, it is a wonderful tasteful delight…Garlic mashed potatoes, broccoli, peas and corn (yes, put them in the pot together), corn bread, collard greens, macaroni and cheese, homemade ice cream (invest in an ice cream maker from Macy’s Cellar) and a nice wine and you are in heaven…Enjoy…

  4. P.S. Do the garlic mashed potatoes separately, lol!

  5. Sounds YUMMY!
    Thanks for sharing….
    Happy Easter–potatoes and all!

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