Monday, April 6, 2009

Easter Feast

Hello everyone. I know I've been gone for a while and I will probably be gone again for the next couple of weeks. I have a lot of family coming into town to celebrate the arrival of our latest addition to the Cordero Family - Frida Isabella Caldera-Cordero, born April 2nd, 6 pounds and a few ounces. Congratulations to my nephew Robbie and his lady Lydia. Job well done. She's gorgeous. After the family leaves, my daughter Lily will be having surgery on the 17th. So life is hectic right now. But as I wait for Bob to come back from running some errands before we take off to do the shopping for our family get together, I thought I'd share "last" year's Easter feast with you.

May you all have a lovely Easter Day with your family and friends. A wonderful time of hope and renewal. My love to all of you.

Strawberry - Lemonade Cooler

1 (12 ounce) can frozen lemonade
6 cups ice
1 cup fresh or frozen strawberries
3 tablespoons sugar
2 cups fruit juice (like white grape)

Blend lemonade, ice, strawberries, and sugar until smooth. Chill. Add juice to mixture right before serving. Serve drink over ice.

Glazed Pork Tenderloin

3 tablespoons jalapeno pepper jelly
2 tablespoons tequila
2 tablespoons pineapple juice
1 teaspoon orange zest
2 (1 pound each) pork tenderloins
3 medium firm peaches, sliced in halve, pits removed
2 tablespoons olive oil

In a small bowl, combine jalapeno jelly, tequila, juice and zest. Mix until well combined. Season tenderloin with salt and pepper. Coat pork with olive oil.Cook over hot coals until grill marks develop on all sides.Move pork to cooler side of grill. Coat pork with glaze and cover grill. Turn meat every 5 to 6 minutes and re-glaze. Cook until internal temperature reaches 150 degrees. Brush glaze on cut peaches and grill cut side down. Grill about 5 minutes.

Sweet Potato Soufflé

1 (29 ounce) can cut sweet potatoes in light syrup
1 (8 ounce) can crushed pineapple, drained
1 large egg
3 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
pinch of salt
1 cup miniature marshmallows

Heat sweet potatoes over medium heat. Drain. In mixing bowl, whisk sweet potatoes, pineapple, egg, butter, vanilla, milk, nutmeg and salt.Divide mixture into 4 custard cups that have been sprayed with non-stick cooking spray.Place cups on a baking sheet and bake for 30 minutes in a 350 degree oven.Sprinkle miniature marshmallows over each cup and return to oven. Continue baking for 10 more minutes until lightly browned.

Individual Layered Salad with Green Chile Ranch Dressing

Shredded lettuce
Chopped tomato

peeled and diced cucumbers
croutons
Sliced olives
Sliced sweet onion
diced avocado
Shredded Asadero cheese

Set out all cut vegetables and allow everyone at the table to create their own layered salad.Prepare dressing two hours before serving and allow to chill in refrigerator.

Green Chile Ranch Dressing

1 cup buttermilk ranch dressing
1 (4 ounce) can chopped green chiles
1/4 cup milk
Pinch of salt

Combine all ingredients in food processor or blender and blend until smooth. Chill until time to serve.


Lemon Mousse Easter Cupcakes

1 box deluxe lemon flavored cake mix
1 (12 ounce) tub prepared whipped topping
1 (21 ounce) can lemon cream pie filling
1 tablespoon lemon zest
jelly beans, green edible cake glitter, or green tinted shredded coconut

Prepare cake mix for cupcakes as per package instructions. Cool completely.Combine whipped topping, lemon pie filling, and lemon zest by gently folding together until well combined. Using a large star tipped pastry bag, fill with prepared whipped topping.Frost the tops of cooled cupcakes. Decorate as desired.


Come to my chocolate blog to find out how to make "CASCARONES". These are confetti filled eggs everyone enjoys here in the southwest.

12 comments:

Joie de vivre said...

Frida, what a pretty name. I love all recipes for coolers/punches. Thanks for the idea. Beautiful tablescape!

Gloria Chadwick said...

Teresa, Your Easter feast looks fabulous. It's wonderful that there's a new baby girl in the family! Very special congratulations to Robbie and Lydia. :)
As you know, both you and Lily are in my thoughts and prayers. I love you. Hugs.

ARLENE said...

Love the new addition's name. I'll say a prayer that all goes well for your daughter's surgery. Your feast looks delicious, as usual. Be well, amiga.

Ramya Vijaykumar said...

Have fun with family... I just love those pork tenderloins and sweet potato souffle btw the others are no exception but the souffle and pork is tempting me...

Reeni♥ said...

What a fabulous feast! Congrats on your new family member, enjoy visiting with your family. Prayers and Hugs for you and your daughter.

Kelly said...

That all looks fabulous. I was thinking I hadn't seen a post from you in awhile and was happy to see you pop up in my blog reader today. Congrats on the new baby in the family and I hope everything turns out well with your daughter.

Debinhawaii said...

Congrats on the new little baby and best wishes for your daughter's surgery. Sounds like you have some busy days ahead.

What an incredible Easter meal. Everything looks wonderful, especially those cupcakes!

Ivy said...

Congratulations, it's always great news to hear that there's another new member added to the family. Hope everything goes well with Lilly and my best wishes to you and your family for a Happy Easter. I sure would like to be sitting at your Easter feast.

Foodycat said...

Congratulations on your Great Niece! What a lucky girl to be born to such a loving family.

And good luck to your daughter - I hope her surgery goes really well.

You had a delicious-looking Easter meal last yer - those cupcakes look lovely!

ValleyWriter said...

Congrats on the new addition! I hope your daughter's surgery goes well. Hang in there!

Megan said...

That pork tenderloin looks to die for!!! Congrats on the new baby and prayers for your daughter. Hope your Easter was wonderful. :)

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