Easter Dinner Ideas

Hey, I know it's been awhile, almost a month. Shame on me!
But here I am again, so let's see what we can whip up shall we?

So, Easter's just around the corner, and no matter how you celebrate it, you want to make the day or night memorable, and bring the people you care about together.

So here are some recipe ideas that you can use to add to your lunch or dinner plan. :)

Who likes a little lamb? This Roasted Rack of Lamb recipe is absolutely scrumptious. It's also perfectly complimented by Cabernet Sauvignon. :]


  • 1/2 cup fresh bread crumbs

  • 2 tablespoons minced garlic

  • 2 tablespoons chopped fresh rosemary

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 (7 bone) rack of lamb, trimmed and frenched

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard


  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

*Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

*Serves 4

Another lovely lamb recipe is a nice Grilled Lamb with Brown Sugar Glaze. This also goes well with a Cabernet Sauvignon, Boston Ice Tea or a Beer. :]


  • 1/4 cup brown sugar

  • 2 teaspoons ground ginger

  • 2 teaspoons dried tarragon

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 4 lamb chops


  1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.

  2. Preheat grill for high heat.

  3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Some other recipes that would be good to make..

A Cashew Mushroom Loaf [Meatless Meatloaf]


  • 1 Tablespoon vegetable oil

  • 1 small onion, chopped

  • 2 garlic cloves, crushed

  • 8 ounces cashew nuts

  • 4 ounces fresh bread crumbs

  • 3 medium parsnips, cooked and mashed

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1 teaspoon nutritional yeast (optional)

  • 1/2 cup hot water

  • Salt and freshly ground pepper

  • 2 Tablespoons butter

  • 8 ounces mushrooms, chopped


  1. Preheat the oven to 350 degrees F (gas mark 4 or 180 degrees C).

  2. Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips, rosemary, and thyme. Add the onion, being sure to scrape all the juices into the mixture.

  3. Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well.

  4. Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a 2-pound loaf pan, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.

  5. Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate.

  6. Serve hot or cold. Slice loaf to serve. Serve with vegetables or a crisp green salad.

*This makes about 6-8 servings, and takes an hour to cook.


Almond Baked Cod


  • 2 lb true/pacific ling cod

  • 1/3 cup flour

  • 1 tsp salt

  • 1/4 cup slivered roasted almonds

  • 1/2 cup melted butter

  • 1/4 cup lemon juice

  • 1 tsp grated lemon peel

  • 1/4 cup chopped green onion


  1. Cut fish into serving size pieces.

  2. Spray 12 x 8-inch ovenproof pan with non-stick spray.

  3. Coat fish with flour and salt mixture; place in single layer in pan.

  4. Pour butter, lemon juice and peel over fish; bake 20 to 25 minutes in 350 degrees oven.

  5. Sprinkle with slivered roasted almonds and chopped green onion.


Carrot and Walnut Cream Muffin


  • 2 1/4 cups flour, all-purpose

  • 5 2/3 tbsp sugar, granulated

  • 2 tsp baking soda

  • 10 tbsp raisins, golden, plumped, drained

  • 3 2/3 tbsp margaine, softened

  • 1 cup buttermilk, low-fat

  • 1/2 cup egg substitute

  • 2 tbsp orange juice concentrate, no sugar added

  • 1 tsp vanilla extract

  • 6 tbsp cream cheese, light

  • 2 oz walnuts, finely chopped

  • 2 tbsp sour cream, light


  1. Preheat oven to 350° F. Line 12 muffin cups with paper baking cups; set aside.

  2. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside.

  3. Combine buttermilk, egg substitute, orange juice and vanilla; stir into flour mixture.

  4. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar.

  5. Top each portion of batter with an equal amount of cheese mixture.

  6. Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool.


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