Easter Traditional: Hot Cross Buns, Chili Glazed Roast & Beet-Dyed Devilled Eggs
One of the companies I have the sincere pleasure of creating recipes for is the kitcheware company, Good Cook. Every month, we pull together a theme and create three gorgeous recipes based on that theme for the monthly Good Cook newsletter. Here’s the thing, I totally know what’s gonna be in the newsletter. I made the stuff in my kitchen. But, every month, when it arrives in my inbox, I thrill a little. It’s just so fun to have gorgeous recipes delivered right into your face.
If you haven’t already signed up for the free GC newsletter, hop on over and sign up. I promise you nothing but pretty recipes all up in your kitchen. If you missed last months newsletter…no worries! We got you covered! Join me after the jump for three traditional Easter favorites that you need in your mouth this Easter. Boom chicka yum yum.
Wanna make a classic roast with so much flavor, it’ll make your eye bluer? Yeah, baby. This Rosemary-Garlic Chili Glazed Easter Roast is simply delightful in every way. Rich and savory, with just the right amount of kick to make this dish a real stand-out on your plate.
Sometimes the best traditions are comforting perfection. This easy yeast-roll recipes for Hot Cross Buns takes the classic recipe and makes it easier (and tastier!) than ever.
Welcome Spring with all it’s colored glory with this gorgeous recipe for Beet-Pickled Devilled Eggs. Positively pretty, perfectly scrumptious. I could literally eat these for every meal and never tire of them. It’s like dining with the Easter Bunny daily. Only, in a vaguely more healthy way, since there’s no chocolate to be had.
Happy Easter, Peepers! I’ll be cooking up a traditional passover dinner with a Jewish friend this Sunday, bitter herbs and matzoh balls for us! No matter what you decide to cook, suck in the flavors of spring and fresh starts and all that is renewing.
I adore ya, Sexy Chicken.