Traditional Easter dinners are a thing of the past. Instead of the classics, reinvent Easter dishes for a dinner based on tradition but with new upbeat flavor and flair. You can still stay rooted in your favorite Easter customs but by adding a hip culinary twist will keep you and your guests excited to feast.
Updated dishes on Easter classics
Appetizers
Classic: Deviled Eggs
New: Spicy Blue Cheese Deviled Eggs (recipe below)Entrees
Classic: Glazed Ham
New: Spinach Stuffed Pork Tenderloin (recipe below)Sides
Classic: Bacon wrapped Asparagus
New: Asparagus with Balsamic Vinaigrette (recipe below)Classics: Crescent Rolls
New: Rosemary and Thyme Herbed RollsDesserts
Classic: Carrot Cake
New: Carrot Cake Cookies with Cream Cheese Frosting
Creative Easter recipes
Spicy Blue Cheese Deviled Eggs
Makes 12 servingsIngredients:
12 hard cooked eggs, peeled and sliced in half
1/2 cup crumbled blue cheese
1/2 cup low-fat mayonnaise
3 teaspoons parsley, dried or fresh and chopped
2 celery stalks, minced
1 teaspoon hot sauce
Freshly ground salt and pepper
PaprikaDirections:
1. Spoon egg yolks in a large bowl, reserving whites. Add blue cheese to yolks and mash together. Mix in mayonnaise, parsley, celery and hot sauce. Season to taste with salt and pepper.2. Spoon mixture back into egg white shells and chill until ready to serve. Just before serving, dust with paprika.
Spinach Stuffed Pork Tenderloin
Makes 6 servingsIngredients:
18 ounces pork tenderloins, trimmed of fat, sliced down the middle, but not in half
2 tablespoons plus 2 teaspoons dijon mustard, divided
1-1/2 cups spinach leaves, shredded
1/2 cup assorted fresh herbs (sage, thyme, rosemary, and/or basil), chopped
3 tablespoons breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil
Freshly ground black pepper
1/3 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
1 teaspoon honey
Fresh chives, slicedDirections:
1. Preheat oven to 375 degrees F. Place tenderloin flat on 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until a 13×8-inch rectangle is made.2. Spoon 2 tablespoons of mustard on tenderloin and spread to edges. Combine spinach, herbs, breadcrumbs and egg in a bowl and spread on top of mustard. Roll tenderloin up and secure with strings.4. Place tenderloin on a roasting rack and drizzle with oil, then rub oil evenly on tenderloin and season with pepper. Place in oven and roast for 50 to 60 minutes or until cooked through. Remove tenderloin from oven and keep in a warm place.5. To make sauce, combine sour cream, mayonnaise, 2 teaspoons mustard, and honey in a saucepan and heat over low heat for 2 to 3 minutes or until heated. When ready to serve, top pork with chives and serve sauce on the side.
Asparagus with Balsamic Vinaigrette
Makes 6 servingsIngredients:
2 bunches fresh asparagus, trimmed
Cooking spray
Salt and pepper to taste
4 tablespoons butter
1 tablespoon plus 2 teaspoons soy sauce
2 teaspoons balsamic vinegarDirections:
1. Preheat oven to 400 degrees F. Lay asparagus on a baking sheet covered with aluminum foil and spray with cooking spray. Sprinkle with salt and pepper.2. Roast asparagus in oven for 10 to 12 minutes or until tender. Combine butter, soy sauce and vinegar in a saucepot. Heat until sauce has slightly thickened. To serve, spoon sauce over hot asparagus.
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