Our family is pretty flexible when it comes to holiday dinners. As long as we’re able to get together, the menu is open to whatever feeds a crowd and sounds tasty at the time. We’ve had lasagna for Christmas, enchiladas for Thanksgiving, and a full turkey feast in the middle of October — you know, just because we can.
When it comes to Easter, the timing has a lot to do with what goes on the table. When Easter comes in late March, if the weather is still chilly and everyone is still wearing sweaters, I’m likely to make a big pot of stew and some crusty bread. If, however, Easter comes in late April, like it does this year, we’re sure to be getting out the grill.
Here’s what I have down for this year’s Easter dinner. I’m hungry just thinking about it.
Grilled California garlic pepper chicken
We could go with steaks, if the prices come down, but it’s looking more like chicken for Easter dinner this year. That’s okay, because it will be delicious. I just pound chicken breasts a bit to a uniform thickness and brush both sides with oil. Then I sprinkle generously on both sides with McCormick California Style Garlic Pepper with Red Bell and Black Pepper. Yes, that’s a long name, but it’s one addictively tasty seasoning.
Grill as you would any regular chicken breast. I prefer mine over a charcoal flame, but gas works too. In a pinch, you can even broil the breasts in your oven, but be careful not to burn them.
Since we’ll be grilling our entrée outdoors, that will free my oven up for baking potatoes. I love baked potatoes, and I usually make extra when we grill, because we’re happy to eat them with leftover meat the next day.
Corn on the cob
Easter will still be too early for farm-fresh corn on the cob, but we can always pop some frozen corn in the big pot on the stove. There’s nothing I love better than corn on the cob, smeared with real, creamy butter to go with my spicy garlic pepper chicken.
Grandpa’s baked beans
I can’t give you the secret recipe to my dad’s baked beans. I’m just not allowed. I will tell you that it involves bacon. Yeah, bacon. And brown sugar. Okay, really, I can’t tell any more than that.
But I bet you can find a recipe you can slow simmer in the crock pot all day just like I plan on simmering mine, so the heavenly smell will be filling your house and have everyone ready to dive in as soon as the chicken comes off the grill.
You know, come to think of it, who needs steak?
More by Tavia:
Six Unique Easter Baskets
Tips for Creating the Best BLT Ever
Homemade Chili Night is Delicious Family Fun