Easter Weekend

Let’s do an Easter Weekend round-up of food! The food is not even remotely close to what Easter is about, but I do love any reason to make a more “lavish” meal and set the table, get dressed up, and enjoy good company. As many of you, we were short family members this year and just had the weekend as the three of us, but we made the most of it and I tried to not over do it on the amount of food I made. We usually make WAY too much when we have big family gatherings. Anyone else?

Let’s start with Friday. Bubs and I made cookies that morning. I am telling you-we have baked and baked and baked and baked since quarantine started. I love these cookies because they don’t have eggs in them. Nothing against eggs, I just love when I don’t have to cook with them with a toddler. Makes letting him stir and touch the dough so much more manageable. It’s a recipe from this cookbook. You won’t regret buying it if you do. I’ve made several of the recipes from the book and from her blog and every single one is DELICIOUS. I wish I was talented enough to come up with a whole book of my own original recipes, but for now I’ll just stick to finding really really good ones to share. That evening we actually did breakfast for dinner. It just sounded good. Scrambled eggs, breakfast sausage, hash browns, biscuits with homemade jam and to top it all off a peanut butter banana smoothie. J seasoned the sausage so perfectly with garlic, onion, and lowrys seasoning salt. The jam was made with 2 cups frozen strawberries (thawed), 2 T. of chia seeds, and a dash of maple syrup. Just set in the fridge overnight and voila! jam.

Saturday we had ground beef tacos with vegan queso. Yes, vegan queso. The recipe is from this cookbook. The same one I shared earlier. J’s first reaction to the queso was “YUM!”. He loved it. I was shocked. IT. WAS. SO. GOOD. We aren’t vegan, we aren’t vegetarian, and yet this queso. Some of the best I’ve ever had. And we made it in our vitamix. It literally can’t get any easier than that. I seasoned our ground beef with garlic, cumin, oregano, onion salt, ranch seasoning, and S+P. I usually do about a tablespoon of each seasoning. No direct measurements-just by smell. Well, I always do more garlic. I love love love garlic. We topped our corn tortillas off with shredded cheese, pinto beans, guacamole, fresh yellow onion, cherry tomatoes, and garlic cholula. We forgot to get sour cream in our grocery pick up somehow, but still a good meal.

Ground beef tacos, vegan queso, corn chips

Alright, let’s make it on over to the main attraction. Sunday. This is THE cooking day. But let me take a moment to remind you of what the day is really about. Today is the day that Jesus had victory over death. Today is the day that marks the greatest story every told. Today is the day that history was made. Jesus died for YOU. He died so that you could know Him and live a life more fulfilled than you ever imagined would be possible. Death did not overtake Him and that should be the news that makes you want to jump up and down for joy. If death can’t overtake Him and you are His child, then death cannot overtake you either. Yes, we have a mortal body that we live in, but we will live life eternally with God and hopefully with our family and friends. I say hopefully, not because I think we won’t be around others eternally, but hopefully because your friends and family are saved too. We had a great morning at home together worshipping online like most others. It was a weird Easter, but honestly one of my favorites to date. I am so thankful for the time we are getting as a family of three and all the memories we are making together.

So, for breakfast. I made it easy on myself and did our regular smoothies. You can find those recipes here and here.

Lunch– carrot cake waffles. DIVINE. Divine isn’t even a strong enough word for how good these were. Bubs ate an entire one to himself. My picture doesn’t even do it justice. Try these. You will love them. If you follow me on instagram then you know that we had leftovers and I was able to parchment paper between each one and into a freezer baggie. We have instant toaster waffles that are homemade! I am so excited. Recipe is here. I’ll type it out also to make it easy for you, but it is a recipe from Tori. Again, I wish I could make these up on my own. Maybe one day…

Carrot cake waffles with coco whip. We also added maple syrup and breakfast sausage!

Dinner– Roast, carrots, potatoes, and deviled eggs. Alright, I made my Mom’s roast because that’s just how I like it. Also, my Mom’s secret is to put garlic cloves all down into the roast. They stick right in after the roast has been cooking for a while-it’s just so tender. This is my favorite part of the roast.

Ingredients

  • 1 Chuck Roast
  • 1 cup water
  • 2 T. onion salt
  • 3 T. garlic powder
  • 2 T. 21 seasoning salut
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 carrots (peeled)
  • 3 yukon gold potatoes
  • 4 garlic cloves (optional)
  • 1/4 yellow onion

Instructions

  1. Preheat oven to 425 degrees
  2. Add frozen chuck roast to a pan and pour over your cup of water.
  3. Pour seasonings over roast. The water will help them to stick. Cover with aluminum foil and bake for approx. 1 hour. After 1 hour turn heat down to 350 degrees. You can turn it down further if you have longer than an hour til you are going to eat. It’s very forgiving.
  4. Add all other ingredients, sliced or chopped to your liking, about an hour to an hour and a half before you are ready to eat.

Dessert– Banana Coconut Cream Pie. This is a recipe from this cookbook. We loved it! SHOCKER.

Coconut banana cream pie with coco whip topping

Carrot Cake Waffles/Pancakes Recipe

Ingredients

  • 2 1/2 cups flour (I used GF flour, but you can use whatever you have on hand)
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (or flax eggs**)
  • 3 tablespoons melted butter, cooled (or vegan butter)
  • 2 cups buttermilk*
  • 1 teaspoon vanilla
  • 1 cup grated carrot (peeled)
  • 1 cup grated apple (peeled or unpeeled)

Instructions

  1. In a large bowl, mix together all of the dry ingredients.
  2. In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
  3. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.  Fold in the carrot and apple and stir to combine.
  4. Heat a griddle or pan (or waffle iron) with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.

HAPPY EASTER EVERYONE! I hope you had a wonderful day filled with joy and good food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s