Just because you’re throwing a party doesn’t mean you don’t want to take a break from the kitchen! Whether you’re hosting a backyard party or making deviled eggs for your co-workers, these easy Easter recipes will delight your guests and save you from hours in the kitchen. You might think that making delicious foods for an Easter celebration is difficult, but once you have everything planned out, it can be quite simple. That’s why we’ve curated a list of 24 recipes to help get you started.
- What is a good meal to serve on Easter?
- 1) Pineapple Glazed Ham
- 2) Garlic Roast Chicken
- 3) Baked Salmon
- 4) Roasted Rack of Lamb
- What dishes are traditionally served at Easter?
- 5) Capirotada
- 6) Bacalhoada
- 7) Escovitch
- 8) Lumpiang Shanghai
- What is the most eaten food on Easter?
- What do you eat on Easter Saturday?
- 9) Air Fried Spare Ribs
- 10) Smoked Salmon
- 11) Fried Ham & Cheese Rolls
- Why do we eat deviled eggs on Easter?
- Traditional Easter Recipes
- 12) Spring Carbonara
- 13) Easter eggs
- 14) Deviled eggs
- 15) Roast Lamb
- Easter lunch menu ideas
- 16) Eggs Benedict
- 17) Fried Pork Chop w/ Tomato & Salted Egg
- 18) Smoked Salmon Pasta
- 19) Shrimp and Vegetable Fried Rice
- 20) Memphis Style Pan Seared Hanger Steak
- 21) Glazed Ham
- Unique Easter Dinner Ideas
- 22) Crown Roast of Lamb
- 23) Chicken BBQ Wrapped in Bacon
- 24) Grilled Lamb Chops
What is a good meal to serve on Easter?
Easter brunch is a beautiful thing. The weather is warm (or at least warmer than it was when you had to shovel your car out of the snow), you’ve got all the people you love together in one place, and you get to eat a delicious meal that’s not quite breakfast and not quite lunch, but somewhere in between. Here are some recipes you can serve on your Easter brunch.
1) Pineapple Glazed Ham
- 6 cups pineapple juice
- 2 cups dark beer
- 3 cups lemon-lime-flavored soft drink
- 1 cup brown sugar
- 2 tbsp. salt
- 1 piece bone-in ham (7-8 lbs.), fully cooked
- 20-30 pieces whole cloves garlic
- 2 cups poaching liquid (from boiling the ham)
- 1 cup crushed pineapples
- ¾ cup brown sugar
- ¼ cup yellow mustard
- In a saucepot, combine pineapple juice, beer, soft drink, sugar, and salt. Stir until dissolved.6 cups pineapple juice, 2 cups dark beer, 3 cups lemon-lime-flavored soft drink, 2 tbsp. salt, 1 cup brown sugar
- Add ham and about 6-8 pieces of the cloves, make sure the ham is fully submerged in the mixture.1 piece bone-in ham (7-8 lbs.), fully cooked
- Bring to a boil over medium heat. Cover, decrease the heat, and continue to cook for about an hour.
- Drain ham, reserve about 2 cups of the poaching liquid. Make pineapple glaze.2 cups poaching liquid (from boiling the ham)
- Score the surface fat of the ham in a diamond pattern at about ¼ inch deep and 1 inch apart.
- Put cloves at the intersection points of the cuts to form a nice pattern around the top and sides of the ham.20-30 pieces whole cloves garlic
- Liberally brush ham with ¾ of the pineapple glaze.
- Roast in an oven for about 1-1½ hours in 177°C or until internal temperature reaches 60°C. While roasting, continue to baste ham every 15-20 minutes with the remaining glaze.
- At the last 5 minutes of cooking, increase the temperature to 204°C and bake until nicely brown.
- Remove from the oven and brush liberally with the pan juices. Cover with foil and let it rest for about 10-15 minutes before slicing.
For the Glaze
- In a saucepan over medium heat, combine the poaching liquid (from boiling the ham) with crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.¾ cup brown sugar , ¼ cup yellow mustard, 1 cup crushed pineapples
- Cook, stir occasionally until liquid is reduced and thickened.
2) Garlic Roast Chicken
- 1 piece whole chicken
- 1 tbsp. liquid seasoning
- 1 piece garlic head, crushed
- 1 sprig rosemary
- 6 tbsp. butter
- 1 piece lemon
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Preheat the oven to 232°C.
- Pat the chicken dry with a paper towel and arrange on a roasting pan.1 piece whole chicken
- Crush the garlic and rosemary using a mortar and pestle until the texture becomes paste-like.1 piece garlic head, crushed, 1 sprig rosemary
- Mash the butter using a fork. Mix it well with the mashed garlic, rosemary paste, and add liquid seasoning. Set aside.6 tbsp. butter, 1 tbsp. liquid seasoning
- Place the chicken on a pan or a baking tray.
- Loosen the skin from the meat by sliding your fingers between the meat and the skin. Spread the mixture between the meat and skin of the chicken. Put the remaining butter inside the cavity.
- Squeeze lemon over the chicken and sprinkle salt and ground black pepper. Stuff the lemon peel inside the cavity.1 piece lemon, ½ tsp. salt, ¼ tsp. ground black pepper
- Roast for 20 minutes. Lower the temperature to 177°C and continue baking until the internal temperature reaches 74°C, this might take 50 more minutes.
- Remove the chicken. Cover with aluminum foil and let the chicken rest for 20 minutes.
3) Baked Salmon
- salt and black pepper, to taste
- 3 lbs. salmon fillet, skin removed
- 2 pieces carrots, sliced
- 1 piece bell pepper, chopped
- 1 ½ cup broccoli florets
- 20 pieces long green beans
- 6 tbsp. olive oil
- ½ cup mayonnaise
- 7 ounces all-purpose cream
- ½ cup cheddar cheese, shredded
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 piece lemon
- Season both sides of the salmon with salt and ground black pepper. Set aside.3 lbs. salmon fillet, skin removed, salt and black pepper, to taste
- Put carrot, bell pepper, broccoli, and long green beans on a baking tray. Sprinkle black pepper and salt. Drizzle with olive oil. Toss. Spread the vegetables evenly on a baking pan and roast in the oven for 5 minutes.salt and black pepper, to taste, 2 pieces carrots, sliced, 1 piece bell pepper, chopped, 1 ½ cup broccoli florets, 20 pieces long green beans, 6 tbsp. olive oil
- Heat remaining olive oil in a pan. Fry both sides of the salmon for 2 minutes. Squeeze half a lemon over the salmon. Set aside.1 piece lemon
- To make the dressing, heat the all-purpose cream in a saucepan on low heat. Turn the heat off. Add cheese and then stir until it melts. Add salt, onion powder, garlic powder, and mayonnaise. Squeeze the remaining lemon and stir.salt and black pepper, to taste, ½ cup mayonnaise, 7 ounces all-purpose cream, ¼ tsp. garlic powder, ¼ tsp. onion powder, 1 piece lemon, ½ cup cheddar cheese, shredded
- Remove the roasted vegetables from the oven. Arrange the salmon on top of the vegetables and then spread the dressing all over the salmon.
- Preheat the oven to 177°C. Bake the salmon for 12 minutes.
4) Roasted Rack of Lamb
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 rack of lamb 7-8 bones (1½-2 lb.).
- 3 tbsp. breadcrumbs
- 3 tbsp. rosemary, chopped
- 6 cloves of garlic, minced
- 2 ½ tbsp. olive oil
- Rub salt and ground black pepper all over the lamb. Let it stay for at least 12 minutes or more.1 tsp. salt, ¼ tsp. ground black pepper, 1 rack of lamb 7-8 bones (1½-2 lb.).
- Preheat the oven to 232°C.
- Combine bread crumbs, rosemary, garlic, and olive oil in a bowl. Mix well. Rub the mixture all over the rack of lamb. Roast for 18 minutes.3 tbsp. breadcrumbs, 3 tbsp. rosemary, chopped , 6 cloves of garlic, minced, 2 ½ tbsp. olive oil
- Remove from the oven. Let it cool down for 8-12 minutes.
- Slice the lamb between each bone.
What dishes are traditionally served at Easter?
Easter is a fun time for kids and adults alike, as the weather gets warmer and people spend more time outside. It’s also a great time to get together with friends and family to celebrate the season. With so many different people in attendance and plenty of outdoor activities planned, it’s a good idea to have some traditional dishes on hand. So here are some dishes that are traditionally served during an Easter party.
- 6 cups of water
- 3 piloncillo (brown sugar cones)
- 3 Mexican cinnamon sticks
- 3 pieces whole cloves
- 12 thick slices of bolillo or French bread
- 1 cup raisins
- ½ cup salted peanuts, roasted
- 2 cups semi-hard cheese, shredded
- Preheat the oven to 177°C.
- In a stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Let the piloncillo completely dissolve as the syrup thickens (about 10-15 minutes).6 cups of water, 3 piloncillo (brown sugar cones), 3 Mexican cinnamon sticks, 3 pieces whole cloves
- Slice the bolillos about ⅓ inch thick and assemble on a baking sheet. Toast in the oven for about 15-20 minutes.12 thick slices of bolillo or French bread
- Use some cooking spray on the bottom of a deep baking dish,
- In layers, add the toasted bread, sprinkle raisins, peanuts and cheese. Continue with the next layer until you have a full baking dish adding extra cheese and raisins on top.1 cup raisins, ½ cup salted peanuts, roasted, 2 cups semi-hard cheese, shredded
- Spread the syrup over the assembled dish until all the bread is moist.
- Bake for 40 minutes until golden brown.
- 500 g salted cod
- 200 g onions, sliced
- 5 tbsp. olive oil
- 3 pieces garlic cloves, minced
- 400 g potatoes
- 3 pieces eggs
- salt and pepper, to taste
- ½ cup black olives
- fresh parsley
- Rinse the pre-soaked cod in water. Boil the water and cook the cod for approximately 5 minutes.
- Cook the potatoes whole in the same water you used to cook the cod, until fork tender. Allow them to cool before removing the peel and cutting into thin slices.400 g potatoes
- Place a frying pan over medium heat, once hot, add 2 tbsp. of olive oil, onions and garlic. Cook for around 3 minutes.200 g onions, sliced, 5 tbsp. olive oil, 3 pieces garlic cloves, minced
- Meanwhile, remove the skin and bones from the fish. Chop it into smaller pieces if using bigger cuts.500 g salted cod
- Add the fish to the frying pan, cook for 5 minutes before you add the potatoes. Stir.
- Transfer the cod mixture to a baking dish and cook in the oven for 15 minutes over medium heat.
- In a small saucepan, hard boil your eggs over high heat. Transfer them to a bowl with cold water before peeling them and cutting into thick slices.3 pieces eggs
- Drizzle the cod mixture with the remaining olive oil, season it with salt and pepper. Top it with black olives, boiled eggs, and chopped fresh parsley.5 tbsp. olive oil, salt and pepper, to taste , ½ cup black olives, fresh parsley
- ½ cup cooking oil
- 1 piece large fish (2-3 lbs), cleaned and salted
- 1 cup white vinegar
- ¼ cup sugar
- 1 tsp. whole peppercorn
- 5 cloves of garlic, crushed
- 1 piece medium red onion, sliced
- 1 piece medium red bell pepper, sliced into strips
- ½ tsp. salt
- Heat cooking oil in a pan. Fry both sides of the fish until a bit crispy. Set aside.1 piece large fish (2-3 lbs), cleaned and salted, ½ cup cooking oil
- Heat a clean pan and pour the vinegar. Let it boil.1 cup white vinegar
- Add sugar, peppercorn, and garlic. Cook for 1 minute.¼ cup sugar, 1 tsp. whole peppercorn, 5 cloves of garlic, crushed
- Put the onion and bell pepper strips. Stir and cook until the vegetables are tender.1 piece medium red onion, sliced, 1 piece medium red bell pepper, sliced into strips
- Sprinkle salt and then stir.½ tsp. salt
- Put the fried fish. Cook for 2 -3 minutes.
8) Lumpiang Shanghai
- 2 ½ lbs ground pork
- ¾ cup carrot, minced
- 2 pieces onion, minced
- ¼ cup parsley, minced
- 2 pieces eggs
- ½ tsp. ground black pepper
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. sesame oil
- 1 piece pork bouillon cube
- 50 pieces lumpia wrapper
- 2 cups cooking oil
- Mix ground pork, carrot, onion, and parsley in a bowl.2 ½ lbs ground pork, ¾ cup carrot, minced, 2 pieces onion, minced, ¼ cup parsley, minced
- Add egg, ground black pepper, salt, garlic powder, and sesame oil. Continue to mix until the ingredients are well blended.2 pieces eggs, 1 tsp. salt, 1 tsp. garlic powder, 1 tsp. sesame oil, ½ tsp. ground black pepper
- Crush the pork bouillon cube and add it into the mixture. Blend the ingredients all together completely.1 piece pork bouillon cube
- Put 1-1½ tbsp. of meat mixture over a piece of lumpia wrapper. Wrap and roll to secure the mixture. Keep repeating this step until the mixture is completely consumed.50 pieces lumpia wrapper
- Heat oil in a cooking pot on low to medium heat. Deep fry the lumpia until it turns golden brown. Remove from the pot and place on a plate lined with a paper towel.2 cups cooking oil
- Serve w/ sweet and sour sauce.
What is the most eaten food on Easter?
Easter is all about family and food, with the Easter bunny and candy also making an appearance. Lamb, ham, and spring vegetables are common foods served on the second most important holiday in the Christian religion.
The centerpiece of the Easter meal is typically a roasted lamb or ham, both of which have roots in ancient Roman spring celebrations. For many people, however, lamb is not on their menu; they prefer a less traditional but just as delicious ham. The holiday ham tradition has its origins in early Christianity, when followers of Jesus Christ would give thanks to God for his resurrection by presenting hams to church leaders.
The second part of the Easter meal consists of side dishes such as roasted or boiled vegetables (carrots and peas are popular choices), potatoes (mashed or scalloped), rolls, and salads. Some families add a twist to their holiday meals by serving a cake decorated to look like an Easter basket filled with eggs.
One way that many families celebrate Easter is by hiding brightly colored eggs for children to find during their annual egg hunt. Eggs are symbolic of rebirth and appear in many cultures across the world to mark spring’s arrival each year.
What do you eat on Easter Saturday?
Easter Saturday is the day before Easter Sunday and is the day after Good Friday. It is a day of mourning for Christians as it represents the day that Jesus Christ lay in his tomb after being crucified on the cross.
Easter Saturday is not a fasting day, though some people choose to fast on this day. It is a good idea to eat lightly as on Sunday, you will be eating chocolate eggs and hot cross buns!
It is also a good idea to eat foods that are in season at this time as they will likely contain more nutrients. Here are some recommendations of recipes you can use for this coming Easter Saturday:
17) Platter of Air Fried Spare Ribs
- 4 ½ pounds individually cut St. Louis–style pork spareribs
- 6-10 tbsp. Smokey Memphis rub
- (Add salt and sugar as desired)
- Season the ribs with the rubs using your hands until they are fully coated.4 ½ pounds individually cut St. Louis–style pork spareribs, 6-10 tbsp. Smokey Memphis rub, (Add salt and sugar as desired)
- Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other.
- Cook at 350°F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot.
10) Smoked Salmon
- 1 piece salmon fillet (about 2 pounds)
- 2 tbsp. brown sugar
- 2 tsp. salt
- ½ tsp. pepper
- 1-2 tbsp. liquid smoke
- lemon slices
- Skin side down, place salmon in a baking pan coated with cooking spray.1 piece salmon fillet (about 2 pounds)
- Sprinkle it with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours.2 tbsp. brown sugar, 2 tsp. salt, ½ tsp. pepper, 1-2 tbsp. liquid smoke
- Drain the salmon.
- Bake the dish uncovered at 177°C until the fish flakes easily with a fork, about 35-45 minutes.
- Cool to room temperature. Cover and refrigerate for 8 hours or overnight.
- Garnish with capers and lemon slices.capers, lemon slices
11) Fried Ham & Cheese Rolls
- 8 slices bread
- 4 oz. ham, sliced into thick strips
- 3 oz. cheese, sliced into thick strips
- ¼ cup pimento (optional)
- 2 pieces eggs, beaten
- ¾ cup panko bread crumbs
- 2 cups cooking oil
- ½ cup mayonnaise
- Remove the crust of the sliced bread.8 slices bread
- Heat the cooking oil in a pot.2 cups cooking oil
- Place the bread slices in a zip lock bag. Flatten using a rolling pin.
- Spread mayonnaise on the flattened piece of bread.½ cup mayonnaise
- Arrange the ham, cheese, and pimento strips on the bread. Roll up the bread until the filling is covered. Secure with a toothpick.4 oz. ham, sliced into thick strips, 3 oz. cheese, sliced into thick strips, ¼ cup pimento (optional)
- Dip the rolled bread in beaten egg. Place the panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until the bread is covered with crumbs.2 pieces eggs, beaten, ¾ cup panko bread crumbs
- Fry in low to medium heat until the color turns golden brown, about 5-7 minutes.
- Serve as a snack or slice into pieces and serve as an appetizer.
Why do we eat deviled eggs on Easter?
Why do we even eat eggs during Easter in the first place? In the medieval period, eating eggs was not allowed by church leaders during the week leading up to Easter (known as Holy Week) as they observed fasting. Some sources even say that it was not allowed during the whole Lenten season (40 days before Easter), so getting a hold of an egg after that period was surely a gift, especially for the poor who couldn’t afford to buy meat.
During Lent, those observing the holiday abstained from eating meat. A surplus of eggs resulted, and people tried to consume them before they spoiled. Eggs have been transformed into many culinary delights over the centuries—one of which is stuffed eggs.
History of deviled egg and why do we eat it on Easter
Do you enjoy Deviled eggs? They are a staple at the appetizer table at most family gatherings in North America and Europe especially during Easter. If you haven’t heard of it, in a nutshell, these are hard-boiled eggs that have been shelled, cut in half (usually lengthwise), and stuffed with a filling made from egg yolks mixed with other ingredients. There are references to eggs prepared in similar ways going back to Ancient Rome.
Rome’s inhabitants enjoyed eggs boiled in vinegar along with other appetizers at the beginning of a meal. The recipes for these appetizers would continue to evolve over time, but the earliest known recipe, dating back to Spain in the 13th century, is believed to have been very close to what we know today as deviled eggs.
Traditional Easter Recipes
Traditional Easter recipes include many different dishes with ingredients that you can easily find in your local supermarkets. However, many people still prefer to cook using as much practice and as little technical process as possible. This way, they ensure that their food is not only delicious but healthy, too.
Here are some traditional Easter recipes that you can try at home:
12) Spring Carbonara
- 10 slices bacon
- 450 g pasta
- 20 stalks asparagus
- 1 piece egg, lightly beaten
- 10 tsp. Parmesan cheese, grated
- ⅓ sweet red pepper, thinly sliced
- pepper, to taste
- 5 tbsp. fresh parsley, chopped
- Cook bacon over medium-high heat for about 5 minutes or until crisp. Chop and set aside.10 slices bacon
- Cook the pasta in a large pot of boiling salted water for 6 minutes. Add asparagus and cook for 2 minutes or until pasta is tender. Drain the water.450 g pasta, 20 stalks asparagus
- Stir in egg and cheese and toss well to coat. Add red pepper, cooked bacon and pinch of pepper and toss to combine.1 piece egg, lightly beaten, 10 tsp. Parmesan cheese, grated, ⅓ sweet red pepper, thinly sliced, pepper, to taste
- Garnish with parsley.5 tbsp. fresh parsley, chopped
13) Easter eggs
- 12 pieces eggs
- food coloring
- 1 tbsp. vinegar per color
- Fill a saucepan with warm water, make sure the height of water would cover an entire egg.12 pieces eggs
- Bring the water to a boil over medium-high heat.
- When the water comes to a boil, turn the heat to low while you add the eggs to prevent them from bouncing around and cracking. Once you’ve placed them all in, bring the heat back up.
- Depending on how cooked you want your eggs to be (6-14 minutes), start to remove them from the water.
- Transfer eggs to a bowl of ice water or inside the fridge and let it cool until it’s just slightly warm, about 2 minutes.
- Set out several bowls or plastic cups, one for each color you'd like to make. Place 5 drops of liquid food coloring into the bottom of each. Pour 1 cup of water into each container. Add 1 tbsp. of vinegar to each and stir. Add up to 10 more drops of food coloring to achieve desired color. Repeat this process for each color.food coloring, 1 tbsp. vinegar per color
- Dip the cooled eggs in dye for about 3-5 minutes, until desired color is achieved.
14) Deviled eggs
- 6 pieces large eggs
- 2 tsp. Dijon mustard
- ⅓ cup mayonnaise
- 1 tbsp. shallot or onion, minced
- ¼ tsp. tabasco sauce
- salt, to taste
- pepper, to taste
- paprika, to taste
- Place the eggs and a pinch of salt into a saucepan. Fill the saucepan about an inch deep with water. Turn up the heat and let it boil for 15 minutes. Then bathe them in cold water and peel.6 pieces large eggs, salt, to taste
- Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg whites on a serving platter.
- Mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add mayonnaise as necessary to get to the creamy consistency you want.2 tsp. Dijon mustard, ⅓ cup mayonnaise, 1 tbsp. shallot or onion, minced, ¼ tsp. tabasco sauce, salt, to taste, pepper, to taste
- Pipe the mixture onto egg white halves. Garnish it with paprika.paprika, to taste
15) Roast Lamb
- 4 cloves of garlic, minced
- 1 tbsp. rosemary, chopped
- 2 tsp. thyme leaves
- 3 tbsp. olive oil, divided
- Kosher salt, to taste
- ground black pepper, to taste
- 1 piece boneless lamb shoulder roast (2 lbs.), tied with butcher's twine
- 2 lbs. baby potatoes, halved if large
- Preheat the oven to 232°C. Place the oven rack in the lower third of the oven.
- In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over the lamb.4 cloves of garlic, minced, 1 tbsp. rosemary, chopped , 2 tsp. thyme leaves, 3 tbsp. olive oil, divided, Kosher salt, to taste, ground black pepper, to taste
- In a baking dish, toss potatoes with remaining oil and season with more salt and pepper.3 tbsp. olive oil, divided, Kosher salt, to taste, 2 lbs. baby potatoes, halved if large, ground black pepper, to taste
- Place lamb on top of potatoes and roast until internal temperature reaches 63°C, about an hour.1 piece boneless lamb shoulder roast (2 lbs.), tied with butcher's twine
- Let rest 15 minutes, remove twine, then slice roast and serve.
Easter lunch menu ideas
Easter is a time of celebration, family and food. It’s also the first big social event of the year that marks the end of Winter and the start of Spring. The Easter bunny brings chocolate eggs to all the children and everyone gathers together to enjoy a delicious meal. Whether you’re planning an Easter lunch with friends or an afternoon tea, here are some Easter recipes that will help make your day extra special.
16) Eggs Benedict
- 1 piece sweet potato, cut into ¼ inch to ½ inch thick slices
- 4 slices Canadian-style bacon
- 4 pieces eggs
- parsley, chopped
- 3 egg yolk
- 1 tbsp. lemon juice
- ½ tsp. Dijon
- ¼ tsp. salt
- a pinch of cayenne pepper
- ½ cup hot butter or ghee
- Preheat the oven to 204°C.
- Slice the potato into even round slices. Bake for 30-40 minutes or until cooked through, thicker slices may take longer. When the sweet potato is almost done, prepare the other ingredients.1 piece sweet potato, cut into ¼ inch to ½ inch thick slices
- Cook the bacon for about a minute on each side in a pan on medium heat. Set aside.4 slices Canadian-style bacon
- Bring a pot of water to a simmer. Create a vortex with a spoon, pour the egg into the center of the vortex and poach for 3-4 minutes or until the desired internal temperature is achieved. Remove the eggs from the pot and place in a bowl.4 pieces eggs
- Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds. Pour the hot butter with the blender on medium high, until you've fully mixed the sauce. Pour into a small bowl.3 egg yolk, 1 tbsp. lemon juice, ½ tsp. Dijon, ¼ tsp. salt, a pinch of cayenne pepper, ½ cup hot butter or ghee
- When the potatoes are cooked, add to a plate and top with the bacon, poached egg, and a drizzle of hollandaise sauce.
- Garnish with parsley.parsley, chopped
17) Fried Pork Chop w/ Tomato & Salted Egg
- 2 lbs pork chop, sliced
- 10 tbsp. soy sauce
- 5 pieces lime
- ¼ tsp. ground black pepper
- 3-5 pieces medium-size tomato
- 2-3 pieces salted eggs
- ¼ cup spicy shrimp paste
- ½ cup cooking oil
- In a bowl, combine pork chop, soy sauce, lime, and ground black pepper. Mix well. Make sure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours, you can choose to marinate overnight inside the fridge for best results.2 lbs pork chop, sliced, 10 tbsp. soy sauce, 5 pieces lime, ¼ tsp. ground black pepper
- Prepare the side dish by slicing the tomato in half. Scoop the seeds out (optional). Slice the tomato into cubes. Arrange in a bowl.3-5 pieces medium-size tomato
- Slice the eggs in half. Spoon the egg out of the shell. Place in the bowl where the tomatoes are. Slice the salted egg into smaller pieces using your spoon.2-3 pieces salted eggs
- Add shrimp paste into the tomato and egg mixture. Gently toss until all ingredients are well blended. Set aside.¼ cup spicy shrimp paste
- Start to fry the marinated pork chops by heating oil in a pan.½ cup cooking oil
- Once the oil gets hot, fry one side of the pork chop in medium heat for 5 minutes. Fry the other side for 4 minutes. Continue this step until all the pork chops are cooked.
- Serve with salted eggs and tomato along with warm white rice.
18) Smoked Salmon Pasta
- 1 lb. spaghetti noodles
- 2 ½ cups Alfredo sauce
- 10 oz. smoked salmon
- ¼ cup Parmesan cheese, grated
- ¼ tsp. red pepper flakes (optional)
- Cook the spaghetti noodles according to package instructions. Set aside.1 lb. spaghetti noodles
- Prepare the Alfredo sauce.2 ½ cups Alfredo sauce
- Chop the smoked salmon into small pieces. Add the chopped salmon in the cooking pot with the Alfredo sauce. Stir and continue to cook for 2 minutes.10 oz. smoked salmon
- Arrange the spaghetti noodles on a serving plate. Pour the smoked salmon Alfredo sauce over the noodles and top with Parmesan cheese and red pepper flakes.¼ cup Parmesan cheese, grated , ¼ tsp. red pepper flakes (optional)
19) Shrimp and Vegetable Fried Rice
- ½ cup broccoli, chopped
- ½ cup cauliflower, chopped
- 1 piece small carrot, sliced
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- 3 tbsp. butter
- 12 pieces medium sized shrimps, shelled and gutted
- 5 cups cooked Jasmine rice (preferably a day old)
- 2 tsp. soy sauce
- Combine the broccoli, cauliflower, and carrots in a small bowl. Heat the vegetables in a microwave oven for 4 minutes. Set aside.½ cup broccoli, chopped, ½ cup cauliflower, chopped, 1 piece small carrot, sliced
- Combine rice, garlic powder, onion powder, and salt. Mix well.½ tsp. garlic powder, ½ tsp. onion powder, 5 cups cooked Jasmine rice (preferably a day old), ½ tsp. salt
- Melt butter in a wide pan.3 tbsp. butter
- Put the shrimps and cook for a minute per side. Remove the shrimps and then set aside.
- Using the same pan with the remaining butter, add in the rice. Gently stir every 30 seconds for the next 5-7 minutes.
- Pour the soy sauce. Stir until well distributed.2 tsp. soy sauce
- Put the shrimps and vegetables. Stir. Cook for 3 minutes more.12 pieces medium sized shrimps, shelled and gutted
20) Memphis Style Pan Seared Hanger Steak
- 200 g Smokey Memphis rub
- 1.5 kg hanger steak, trimmed, membrane removed and cut in half lengthwise
- 1 tbsp. vegetable oil
- thick-cut fries and coleslaw to serve
- Sprinkle and rub the Memphis Style BBQ seasoning sachet over both sides of the hanger steaks and brush lightly with vegetable oil.200 g Smokey Memphis rub, 1.5 kg hanger steak, trimmed, membrane removed and cut in half lengthwise, 1 tbsp. vegetable oil
- Preheat a cast-iron char-grill pan over high heat.
- When the pan is hot and shimmering, add steaks and cook for 3-4 minutes.
- Flip steak over, if seared properly, it will pull away easily without tearing. If it begins to tear, leave a further 1-2 minutes.
- Cook 2-3 minutes for a medium-rare steak. Add additional time as needed for a thicker or more well-done steak.
- Once your steak is cooked to your liking, remove and loosely cover with foil, rest for 10 minutes. Slice steak thinly against the grain
- Arrange steak onto a serving platter and pour over a little of the Memphis Style BBQ sauce. Pour the remaining into a serving bowl. Serve with thick-cut fries and coleslaw.thick-cut fries and coleslaw to serve
20) Glazed Ham
- 5 pounds bone-in ham
- ⅓ cup prepared yellow mustard
- ⅓ cup maple syrup
- 2 tbsp. brown sugar
- 2 tsp. onion powder
- Preheat the oven to 165°C. Rinse the ham and dry with paper towels.5 pounds bone-in ham
- In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.⅓ cup prepared yellow mustard, ⅓ cup maple syrup, 2 tbsp. brown sugar, 2 tsp. onion powder
- Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes to keep it from drying out.
Unique Easter Dinner Ideas
Easter is a time to celebrate Jesus Christ’s resurrection from the grave. He has died for our sins. It’s also a time for family gatherings and special dinners.
Easter dinner is traditionally a ham or lamb roast. This year, try something different. Here are some unique Easter dinner ideas that will make your Easter dinner one to remember:
22) Crown Roast of Lamb
- 2 racks of lamb
- 1 ½ tsp. coarse sea salt
- ½ tsp. ground black pepper
- 2 tsp. garlic, minced
- 1 tbsp. rosemary, minced
- 2 tbsp. thyme, minced
- 2 tbsp. olive oil
- Make a crown out of the racks of lamb by affixing both racks sideways using a kitchen twine. Pinch a hole on one end of both racks before the last rib.2 racks of lamb
- Bring both racks together side by side. The part with the hole should be right by each other. Insert a kitchen twine on one hole (first rack) then secure by tying around the last rib near it. Insert the other end of the twine in the hole of the other rack (second rack) and then pull until the two racks are connected to each other. Secure the twine. Repeat these steps on the other sides of the racks to create a crown.
- Rub salt and pepper all over the meat. Let it stay for 30 minutes.1 ½ tsp. coarse sea salt, ½ tsp. ground black pepper
- Meanwhile, combine rosemary, garlic, thyme, and olive oil in a bowl. Stir and rub all over the crown of lamb. Let it stand for at least 15 minutes.1 tbsp. rosemary, minced , 2 tbsp. thyme, minced , 2 tbsp. olive oil, 2 tsp. garlic, minced
- Preheat the oven to 188°C. While the oven is warming-up, wrap the exposed ribs with aluminum foil.
- Roast for 35-40 minutes.
- Remove from the oven and let it cool down for at least 15 minutes.
23) Chicken BBQ Wrapped in Bacon
- 4 pieces boneless, skinless chicken breasts
- 14 slices of bacon; sliced in half lengthwise
- ¾ cup Hickory smokehouse barbeque sauce
- 4 tbsp. light brown sugar
- Preheat the air fryer to 400 degrees while you prepare the chicken.
- Prepare the chicken by slicing each chicken breast into 7 even strips, so you have 28 pieces total. Wrap each piece of chicken with one of the strips of bacon.4 pieces boneless, skinless chicken breasts , 14 slices of bacon; sliced in half lengthwise
- Brush the chicken with the barbecue sauce.¾ cup Hickory smokehouse barbeque sauce
- Sprinkle the brown sugar on top of the chicken.4 tbsp. light brown sugar
- Place the chicken into the air fryer basket that's been sprayed with non-stick cooking spray. Close the tray and bake for 5 minutes in the 400 degrees preheated air fryer.
- Open the air fryer and flip the chicken pieces. Close the air fryer and cook the chicken for the remaining 5 minutes or until the internal temperature of the chicken reads 165 degrees.
24) Grilled Lamb Chops
- 3 tsp. rosemary
- 3 tsp. thyme
- 1 tsp. salt
- ½ tsp. red pepper flakes
- 3 tbsp. olive oil
- 1 ½ lbs. lamb chops
- 3 pieces garlic cloves
- 1 ½ tsp. whole peppercorn, cracked
- Place the rosemary, garlic, thyme, salt, and red pepper flakes in a food processor. Hit the pulse button until the ingredients are fine and mixed.3 tsp. rosemary, 3 tsp. thyme, 1 tsp. salt, 3 pieces garlic cloves , ½ tsp. red pepper flakes
- Pour the olive oil in the food processor with the rest of the ingredients. Push the pulse button for 3-5 seconds.3 tbsp. olive oil
- Arrange the lamb chops in a zipper bag. Pour the olive oil mixture and add the cracked whole peppercorn. Make sure that the lamb chops are fully coated. Seal the bag and refrigerate for 4 hours.3 tbsp. olive oil, 1 ½ lbs. lamb chops, 1 ½ tsp. whole peppercorn, cracked
- Remove the bag from the fridge and let it sit until it reaches room temperature.
- Heat-up the grill. Grill each side for 3-5 minutes.
- Serve along with a vegetable side dish.
Easter is a wonderful time to gather with family and friends. When it comes to planning your Easter brunch or dinner menu, you might get stuck in a rut and settle on the same old appetizers and main courses year after year. So for this year, we hope that this curated list of twenty-four (24) recipes will be your ultimate guide. These dishes are both festive and delicious. We also have Easter gifting tips you can check out so this 2022 will surely be an Easter that’s one for the books!