Easter lunch was a success! I went with most of the recipes referenced in my planning entry from last week, though my mom was thoughtful to bring Greek Easter bread and a delicious vinaigrette salad with pomegranate seeds and apples!
We tried to decorate with flowers everywhere, and the lovely beverage display was quite charming in and of itself. There was a pitcher of ice water, a decanter of orange juice, a decanter of peach juice, and a Prosecco bottle on ice. We could make our own mimosas–or pour ourselves just juice, water, or bubbly in the elegant flutes. Divine.
For an appetizer, I sliced up English Cheddar with Caramelized Onions Cheese (Trader Joe’s), placed the pieces on top of apricots, and served with toothpicks. An addicting combination that we will definitely use again!
The main dish included both chicken breasts and mushroom caps served with brie–along with many other delicious goodies. (See full recipe below.)
I did buy some white truffle oil, which I am very excited about, and put together very scrumptious Truffle Mashed Potatoes!
Dessert was a very moist carrot cake, from a legendary Southern Living Recipe. It turned out somewhat chunky, which some may prefer, but I think it might have especially come across that way since I made a sheet cake instead of a layer cake. Next time, I will have to make this in layers with the icing in between. It really is a wonderful recipe though, and it worked well to make this the night before too!
We were excited to be able to host my family, especially since they have us over and feed us so much. All of the recipes were winners, and I am also thrilled that we have some leftovers (though not much!) for this week.
- Preheat the oven to 350 degrees Farenheit.
- Pour a cup of dry white wine into a 9 x 13 pan.
- Season 4 chicken breasts (I cut each in half) with oregano, salt, and pepper, then place them in the pan. Begin baking.
- Meanwhile, melt 1/4 cup of butter in a sauce pan.
- De-stem mushroom caps, clean, and simmer them in the pan for 2 minutes. Remove.
- In the same pan, add a generous amount of white wine, more butter, and olive oil. Then, cook chopped onions, garlic, sliced tomatoes, and chopped parsley in the mix for about 5-10 minutes over medium heat.
- Slice brie, removing rinds, and use half to fill in mushroom caps. Set the rest aside for the chicken.
- When the olive oil mix is finished, pour a little in another 9 x13 pan.
- Place mushroom caps in the pan, then pour more of the liquid mix over the caps.
- Remove the chicken from the oven (should have cooked for around 15 minutes at this point). Pour the rest of the mix over the chicken.
- Place both the mushroom caps and the chicken in the oven.
- After 10 minutes, remove the chicken and spread the brie pieces on top.
- Cook everything for 5 more minutes, then splash a little bit of balsamic vinegar over it all for a final 1-2 minutes. Remove from oven and serve immediately!