A Spring Dinner

Finally made the hollow chocolate Easter bunnies that I pinned years ago. Easter bunnies surrounded by edible moss and violas. The perfect vessel for Kahlua and Cream sipped with a cute polka dot paper straw.

Always happy to use my Bordallo Pinheiro cabbage dinner plates with galvanized chargers. The embroidered mushroom napkins were purchased last December from Terrain. The wicker rabbit basket holds a live viola and I added two terra cotta pots with a live strawberry plant and additional violas. Basket and violas are from local garden center, Suncrest, in Peninsula, OH. The green watering can was an antique outing find years ago.

 This has to be one of the prettiest spring farfalle pastas. Pastificio del Colle pasta was purchased from World Market. I added pearl mozzarella, caramelized shallots, chopped petite carrots, diced yellow bell pepper, cubed fresh zucchini, and fresh dill. I drizzled Stancato's Citrus Vinaigrette over all of the ingredients and it's a refreshing, not too tart, dressing. Hot Cross Buns from our local market, Heinen's.

Remember Sizzler steak houses from the 70s-80s? I believe they are still in business on the west coast, but not be found in Ohio. My family used to dine there a lot and one of the famous items on their menu is Malibu Chicken. This is my version of that item. Don't really need a recipe for it. Pound large chicken breasts until thin and then brown on both sides in a frying pan with olive oil. Place in a large baking dish with some olive oil to prevent sticking and layer some good quality Black Forest ham on top of the chicken. Place a large piece of Swiss cheese on top and bake covered at 325º for 20 minutes until cooked through. If using thin Swiss cheese, place one more slice on the top of each chicken breast when done baking. The carry-over heat will melt the cheese slightly. Malibu Chicken has a mayonnaise and Dijon mustard dipping sauce. I topped chicken and dipping sauce with fresh lemon thyme from my garden.

Fresh asparagus was slightly sautéed in olive oil and minced garlic. When bright green and still crispy remove from pan and place some fresh lemon zest over asparagus.

Happy Easter!