Easter Dinner Menu
Easter Dinner Menu
Ingredients
For the Extra Creamy Deviled Eggs
- 6 large eggs, hard-boiled, whites dyed red
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped, plus sprigs for garnish
- 1/4 teaspoon paprika, for garnish
For the Peach Butter Swim Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup diced peaches, canned, drained, or fresh
- 1/2 cup unsalted butter, melted
For the Smothered Turkey Wings
- 2 pounds turkey wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Honey Baked Ham
- 3 pounds pre-cooked spiral-sliced ham
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cloves
- 2 fresh rosemary sprigs
For the Beef Short Ribs
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 tablespoons green onions, chopped, for garnish
For the Apple Cider Chilean Sea Bass
- 4 Chilean sea bass fillets, 6-ounce each
- 1/2 cup apple cider
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped, for garnish
For the Creamy Crab Mac and Cheese
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lump crab meat, picked clean
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- 1
For the Extra Creamy Deviled Eggs: Carefully cut the hard-boiled eggs in half lengthwise. Scoop out the yolks into a small bowl. In the bowl with the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and chopped fresh dill. Mash with a fork until very creamy and smooth. Taste and adjust seasonings as needed. Transfer the yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the yolk mixture back into the red-dyed egg white halves. Garnish each deviled egg with a small sprig of fresh dill and a sprinkle of paprika. Cover and refrigerate until serving.
⏱️ 20 min
- 2
For the Peach Butter Swim Biscuits: Preheat oven to 375°F. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add buttermilk and diced peaches, mixing until just combined and a soft dough forms. Pour the melted butter into the prepared baking pan. Carefully spoon the biscuit dough evenly over the melted butter in the pan. Using a knife, gently score the unbaked dough into 12-16 square portions. Bake for 25-30 minutes, or until golden brown and cooked through. Serve warm.
⏱️ 40 min•🌡️ 375
- 3
For the Smothered Turkey Wings: Preheat oven to 350°F. Season turkey wings generously with salt and black pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the turkey wings on all sides until golden brown, about 3-4 minutes per side. Remove turkey wings and set aside. Add chopped onion, celery, carrots, red bell pepper, and green bell pepper to the pot. Sauté for 5-7 minutes until softened. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then stir in heavy cream. Return the seared turkey wings to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and bake for 2.5-3 hours, or until the turkey wings are fork-tender and falling off the bone. Garnish with fresh parsley before serving.
⏱️ 200 min•🌡️ 350
- 4
For the Honey Baked Ham: Preheat oven to 325°F. Place the pre-cooked spiral-sliced ham in an aluminum foil roasting pan. In a small saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, and ground cloves. Add rosemary sprigs. Heat over medium heat, stirring until the sugar dissolves and the mixture is well combined. Bring to a gentle simmer for 5 minutes to slightly thicken. Pour the prepared glaze over the ham. Cover the ham loosely with foil. Bake for 1.5-2 hours, or according to package directions, basting every 20-30 minutes with the glaze from the bottom of the pan to create sweet, sticky, and caramelized edges. Remove foil for the last 15-20 minutes of baking to allow for further caramelization. Let rest for 10 minutes before serving.
⏱️ 120 min•🌡️ 325
- 5
For the Beef Short Ribs: Season beef short ribs generously with salt and black pepper. In a large oven-safe pot or Dutch oven (or Instant Pot on sauté mode), heat olive oil over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 5-7 minutes per side. Remove short ribs and set aside. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Stir in beef broth and tomato paste. Add bay leaf and fresh thyme sprigs. Return the seared short ribs to the pot. Bring to a simmer. Cover the pot and cook in a 325°F oven for 2.5-3 hours, or until fork-tender. (Alternatively, pressure cook in an Instant Pot on High Pressure for 45-50 minutes, then natural release for 15 minutes). Garnish with chopped green onions before serving.
⏱️ 200 min•🌡️ 325
- 6
For the Apple Cider Chilean Sea Bass: Preheat oven to 400°F. Lightly grease a baking dish. Pat the Chilean sea bass fillets dry with paper towels. In a small bowl, whisk together apple cider, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Place the sea bass fillets in the prepared baking dish. Pour the apple cider mixture evenly over the fish, ensuring each fillet is coated. Bake for 12-18 minutes, or until the fish is opaque and flakes easily with a fork. Garnish with fresh chopped parsley before serving.
⏱️ 30 min•🌡️ 400
- 7
For the Creamy Crab Mac and Cheese: Cook elbow macaroni according to package directions until al dente. Drain and set aside. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in warm milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Reduce heat to low. Stir in shredded cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, salt, and black pepper. Gently fold in the cooked macaroni and lump crab meat. Transfer the mac and cheese to a greased 9x13 inch baking dish. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the top of the mac and cheese. Bake at 375°F for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
⏱️ 45 min•🌡️ 375
Kitchen Tools
Easter Dinner Menu
For the Extra Creamy Deviled Eggs
- 6 large eggs, hard-boiled, whites dyed red
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped, plus sprigs for garnish
- 1/4 teaspoon paprika, for garnish
For the Peach Butter Swim Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup diced peaches, canned, drained, or fresh
- 1/2 cup unsalted butter, melted
For the Smothered Turkey Wings
- 2 pounds turkey wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Honey Baked Ham
- 3 pounds pre-cooked spiral-sliced ham
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cloves
- 2 fresh rosemary sprigs
For the Beef Short Ribs
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 tablespoons green onions, chopped, for garnish
For the Apple Cider Chilean Sea Bass
- 4 Chilean sea bass fillets, 6-ounce each
- 1/2 cup apple cider
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped, for garnish
For the Creamy Crab Mac and Cheese
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lump crab meat, picked clean
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- 1
For the Extra Creamy Deviled Eggs: Carefully cut the hard-boiled eggs in half lengthwise. Scoop out the yolks into a small bowl. In the bowl with the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and chopped fresh dill. Mash with a fork until very creamy and smooth. Taste and adjust seasonings as needed. Transfer the yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the yolk mixture back into the red-dyed egg white halves. Garnish each deviled egg with a small sprig of fresh dill and a sprinkle of paprika. Cover and refrigerate until serving.
⏱️ 20 min - 2
For the Peach Butter Swim Biscuits: Preheat oven to 375°F. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add buttermilk and diced peaches, mixing until just combined and a soft dough forms. Pour the melted butter into the prepared baking pan. Carefully spoon the biscuit dough evenly over the melted butter in the pan. Using a knife, gently score the unbaked dough into 12-16 square portions. Bake for 25-30 minutes, or until golden brown and cooked through. Serve warm.
⏱️ 40 min•🌡️ 375 - 3
For the Smothered Turkey Wings: Preheat oven to 350°F. Season turkey wings generously with salt and black pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the turkey wings on all sides until golden brown, about 3-4 minutes per side. Remove turkey wings and set aside. Add chopped onion, celery, carrots, red bell pepper, and green bell pepper to the pot. Sauté for 5-7 minutes until softened. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then stir in heavy cream. Return the seared turkey wings to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and bake for 2.5-3 hours, or until the turkey wings are fork-tender and falling off the bone. Garnish with fresh parsley before serving.
⏱️ 200 min•🌡️ 350 - 4
For the Honey Baked Ham: Preheat oven to 325°F. Place the pre-cooked spiral-sliced ham in an aluminum foil roasting pan. In a small saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, and ground cloves. Add rosemary sprigs. Heat over medium heat, stirring until the sugar dissolves and the mixture is well combined. Bring to a gentle simmer for 5 minutes to slightly thicken. Pour the prepared glaze over the ham. Cover the ham loosely with foil. Bake for 1.5-2 hours, or according to package directions, basting every 20-30 minutes with the glaze from the bottom of the pan to create sweet, sticky, and caramelized edges. Remove foil for the last 15-20 minutes of baking to allow for further caramelization. Let rest for 10 minutes before serving.
⏱️ 120 min•🌡️ 325 - 5
For the Beef Short Ribs: Season beef short ribs generously with salt and black pepper. In a large oven-safe pot or Dutch oven (or Instant Pot on sauté mode), heat olive oil over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 5-7 minutes per side. Remove short ribs and set aside. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Stir in beef broth and tomato paste. Add bay leaf and fresh thyme sprigs. Return the seared short ribs to the pot. Bring to a simmer. Cover the pot and cook in a 325°F oven for 2.5-3 hours, or until fork-tender. (Alternatively, pressure cook in an Instant Pot on High Pressure for 45-50 minutes, then natural release for 15 minutes). Garnish with chopped green onions before serving.
⏱️ 200 min•🌡️ 325 - 6
For the Apple Cider Chilean Sea Bass: Preheat oven to 400°F. Lightly grease a baking dish. Pat the Chilean sea bass fillets dry with paper towels. In a small bowl, whisk together apple cider, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Place the sea bass fillets in the prepared baking dish. Pour the apple cider mixture evenly over the fish, ensuring each fillet is coated. Bake for 12-18 minutes, or until the fish is opaque and flakes easily with a fork. Garnish with fresh chopped parsley before serving.
⏱️ 30 min•🌡️ 400 - 7
For the Creamy Crab Mac and Cheese: Cook elbow macaroni according to package directions until al dente. Drain and set aside. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in warm milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Reduce heat to low. Stir in shredded cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, salt, and black pepper. Gently fold in the cooked macaroni and lump crab meat. Transfer the mac and cheese to a greased 9x13 inch baking dish. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the top of the mac and cheese. Bake at 375°F for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
⏱️ 45 min•🌡️ 375