Here is another installment of Easter Recipes that will sure to be the talk of the Easter table!
Curried Deviled Eggs:
Ingredients
12 large hard-boiled eggs, sliced in half lengthwise
1/2 cup olive oil mayo
1 tablespoon Dijon-style mustard
2 teaspoons curry powder
1/4 teaspoon hot sauce (or more to taste)
1 tablespoon green onion, minced
2 tablespoons celery, minced
1/8 teaspoon salt, or to taste
Directions:
- Carefully remove egg yolk from eggs and place in mixing bowl and mash.
- To the yolks, add Dannon® All Natural Plain Yogurt, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs.
- Use a spoon or pastry bag to fill egg whites with yolk mixture.
- Serve
Sweet Potato Bake
Ingredients
5 sweet potatoes
1/4 teaspoon salt
1/4 cup grass-fed butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3tablespoons of grade B Maple Syrup
2 tablespoons coconut creamer
1/4 cup grass-fed butter, softened
3 tablespoons almond flour
1/4 cup of honey
1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon,syrup, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, honey, and chopped pecans. Mix with a blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Pancetta-Wrapped Pork Roast
Ingredients
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth (free-range)
1 1/2 cups dry white wine
Directions
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400 degrees F.
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Enjoy!
Fit Chic