Happy Belated Easter

This past Easter I went to my husband’s aunt’s house for brunch. I was in charge of bringing potatoes or hash brown. This is my first time making any type of potatoes for a large group and since I don’t usually celebrate Easter, I didn’t know what a hot item hash browns were. By the time I got to the market, they were all gone! So I went with the country style hash browns (there was 1 bag left in the frozen aisle). I could have made fresh hash browns but I also wanted to make lemon bars so I went the easy route.

Country Style Hash Brown Casserole

Ingredients:

2lb frozen country style hash browns or regular hash browns

1 8oz can of cream of chicken

1 tbsp of garlic powder

1 tbsp of onion powder

1/2 cup of sour cream

1-2 cups of shredded colby-jack cheese

2 strips of bacon (cooked til crispy)

1/4 cup of green onions (chopped)

Mix the frozen hashbrowns, cream of chicken, sour cream, garlic powder, onion powder, and 1 cup of cheese together in giant bowl. Refrigerate overnight. Add into a greased 9×13 inch pan. Bake at 350°F for 35 minutes then top with as much cheese as you like and bake for another 5 minutes or until cheese is melted. Top the casserole with crumbled pieces of bacon and chopped green onions. This is a really savory potato dish. It also goes well with chicken.

 

Shortbread Lemon Bars

Now for the truly yummy stuff. Lemon Bars! This is the easiest lemon bar recipe I found. You can get it at Fine Living’s website.All you do is mix everything together. No need for a bain-marie. The lemon part doesn’t come out as smooth as my lemon tart recipe but it tastes just as good. I would line your pans with parchment paper. It not only creates easy clean up, but the bars will also be easy to remove. I don’t recommend using foil. For those of you who love lemon, this is a must. Enjoy!

 

 

Chicken with Plum Sauce Glaze

This is a very simple glaze.  Simply mix 3 tablespoon of plum sauce (found in the asian aisle of the supermarket) with 2 tablespoons of soy sauce. 

Plum sauce is made out of plums, apricots, or peaches. It’s very similar to sweet and sour sauce.

Sear chicken in pan.  After both sides of the chicken have been seared (roughly 3-4 minutes per side), add in the glaze and cook for 5 more minutes or until the chicken is cooked through (depends on the size of the chicken…I used tenders so it only took me a few additional minutes).  The glaze is sweet with a hint of saltiness.