Sunday, April 5, 2015

Resurrection Day Meal

This year we were able to host a Resurrection Day meal for 13 family members. We so appreciate those who assisted us with this meal and the time together we all shared!

Chips and Salsa were supplied by Pat
Avocado Deviled Eggs were supplied by Tara

Tossed Green Salad was supplied by Jyl.

Main Dishes:

We use a honey barbecue sauce  from here
The Barbecue Brisket was salted and peppered and slow cooked at 250 for 4 hours. The 5th hour the barbecue sauce was liberally poured.
The Barbecue Mushroom Caps were grilled with the barbecue sauce poured over the gills.

Sides: The Roasted Vegetable  consisted of grape tomatoes (red and yellow), red bell peppers, corn, zucchini, red onion, and mushrooms. They were marinaded with a sweetened glaze from We switched it up to fit our needs using coconut nectar, mint leaves, coconut aminos, garlic, chives and lime juice.
The Roasted Potatoes were a variety of red, golden and purple potatoes with a diced onions, garlic, parsley, rosemary, oil, salt and pepper.

The Rainbow Cupcakes recipe can be seen here
The Cacao Nut Butter Eggs recipe can be seen here

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