Easter Side Dishes
Praise the Lord and Pass the Biscuits! It's time to plan the Easter meal, and I have four great side dishes here for you. Click the recipe name to jump directly to the printable recipe below.
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Deviled Eggs with Ham
You want to use the freshest egg possible - if you can't get them fresh from the hen, I've found that the organic brown eggs have the strongest shells and are the best to work with.
Make sure your water is to a full boil before ever thinking about putting those eggs in it. A good hard boiled egg is in boiling water for at least 10 minutes. After 10 minutes take them out of the water and put them in a bowl of ice water - or - I like to let them chill for at least 2 hours in the icebox.
One Hour Yeast Rolls
Using a ChefsTemp thermometer, these rolls only take one hour to make. The precise temperature measurement takes out all of the extra time and guesswork. The simple recipe takes a 5-minute proof, 5 5-minute knead, 15 15-minute rise, a 15-minute second rise, and a 20-minute bake. Simple, delicious, and time saving.
Tip: Use a dough hook in a stand mixer to knead the dough, if you have one!
Scalloped Potatoes with Ham
Scalloped Potatoes is a great classic recipe perfect for Easter. It begins with a cream sauce, thickened with flour and butter. The secret ingredient is a 16 ounce tub of French Onion dip from the dairy section of the grocery store. The cream sauce is poured over sliced potatoes and topped with ham and cheese and baked until the potatoes are tender. This side dish has so much flavor it might overshadow the main course!
Tip: Good scalloped taters are layered like a lasagna. Sauce, taters, cheese & meat, more sauce, more taters, and cover over with cheese. You want to ensure that there’s enough liquid in the sauce to really seep into the taters and help them get tender.
Bacon Seared Brussels Sprouts
If you've never loved Brussels Sprouts before, give this recipe a try. These little cabbage looking things are so tender and delicious!
Start by peeling the outer layers of leaves from the sprouts until they all look bright green and firm. Remove the stems and cut the sprouts in half.
Cook the bacon up in the cast iron skillet. Remove the bacon (it should be chopped) but leave that good bacon grease in the skillet. Melt butter in with the bacon grease and place the Brussels sprouts cut-side down. Cook 3-4 minutes and mix the bacon back in. Move the skillet to the oven and bake for 20 minutes or so until the edges are crispy and the sprouts are tender all the way through.
Sprinkle Parmesan cheese over the top. Then, send me a thank you card because these taste delicious!
Easy 1 Hour Yeast Rolls - Cowboy Kent Rollins
Ingredients
- 1 cup water
- 2 tablespoons butter
- 1/2 cup milk
- 2 tablespoons sugar
- 1 heaping tablespoon rapid rise yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
Instructions
Preheat the oven to 400 degrees F. Butter a baking pan.
Whisk together the water, butter, milk and sugar in a small saucepan. Place over medium heat and warm to 110 degrees F.
Lightly whisk in the yeast. Place in a warm spot to proof for 5 minutes, or until foamy.
Meanwhile, in a medium bowl, combine 3 1/2 cups flour and salt.
Slowly add the yeast mixture into the flour mixture and fold in until combined. You want the dough to be moist, but not too sticky. Add more flour if needed.
Turn the dough out onto a floured surface and knead for about 5 minutes.
Form the dough into a ball and place in a greased bowl. Cover with a warm damp towel and let rise for 15 minutes.
Turn the dough out and punch down. Divide into 12 equal pieces and form into balls. Place the balls in the baking pan.
Bake for about 20 minutes, or until the internal temperature is between 200 and 210 degrees F.
Bacon Seared Brussels Sprouts - Cowboy Kent Rollins
Ingredients
- 1 ½ pound Brussels sprouts
-
6
slices
bacon
chopped
- 3 tablespoons butter
-
Salt and pepper
to taste
-
Grated or shredded Parmesan cheese
for topping
Instructions
- Preheat the oven to 350 degrees F.
Remove the outer layer of leaves from the sprouts. Cut off the stems and cut each sprout in half.
- In a large cast iron skillet, add the bacon and cook over medium heat until about halfway done. Remove the bacon from the skillet and reserve the grease.
- Melt the butter in the skillet with the bacon grease.
- Place the brussel sprouts, cut-side down, in the skillet and cook over medium-low heat, for 3 to 4 minutes. Season with salt and pepper. Sprinkle the bacon evenly on top. Bake for about 20 to 25 minutes, or until fork tender.
- Remove from the oven and sprinkle with the Parmesan and serve.