Grilled Lemon Chicken with Satay Dip (page 48) and Curried Couscous (page94)
Yesterday I made the baked Virginia ham. Being from Virginia, this is a typical ham recipe that is made for Easter Dinner….so I just decided to do the entire traditional Easter dinner that way I could make sure there would be lots of left-overs for the weekend. I have was reading that a lot of people were struggling on locating the chutney. I looked in the relishes and the jams/preserves section, but I actually found it in the organic section at the Buffalo Speedway Kroger. This recipe is yummy and I would recommend it.
Baked Virginia Ham (page 119)
I also made the Shortbread Hearts and Pecan Shortbread yesterday. Since these were so similar I made them both. I followed these recipes exactly with all of Carissa’s suggestions, (i.e. rolling the dough on wax paper, only taking out of the refrigerator what you can cook at that moment, only rolling the dough ¼ inch thick, etc). This recipe makes a lot of cookies…..seriously a lot! I took about 30 cookies to a friend, have about 30 cookies at my house cooked, and probably enough dough in my freezer for another 30+ cookies! The recipe probably makes so many because they are just so delicious; I can’t stop eating them. These are yummy and will be great for the holidays.
Shortbread “Hearts” and Pecan Shortbread (page 177 and 181) as pumpkins, leaves, and acorns.
With all of these dishes filling up my refrigerator, let’s hope that there is enough food to make it through the weekend!