Easter Weekend

We hope everyone had a great Easter!! With my mom and dad in Boston, Mike and Cindy and the kids on a cruise, and Billy having to work both Saturday and Sunday, we decided it would be best to stay home and cook ourselves our first Easter meal! I posted the recipes and pictures below.

First, Billy had Friday night off so we started the weekend by going to the Suns/Marlins exhibition game! We love going to the Suns games because tickets are incredibly cheap and you can walk around the field and pretty much get any view you want.

(Top: Billy and I standing in the back of the field by the playground)

(Bottom: standing behind the seated crowd. You can bring blankets and chairs and sit in the outfield if you want too!)

On Saturday we planned out our Easter meal and went with: Sirloin Steak with Orange Thyme Sauce (one of our favorites), Salami Pasta Salad (something new), grilled asparagus, and of course deviled eggs!

Orange Thyme Sauce (Taste of Home magazine)

1/2 cup orange marmalade

1/2 teaspoon of dried thyme

1 teaspoon soy sauce

3/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Just mix together and let cool in the refrigerator! Then layer over steak before serving.

Salami Pasta Salad (Taste of Home magazine)

2 cups uncooked small pasta shells

3/4 cup chopped green pepper (we used one whole pepper)

3/4 cup chopped fresh tomatoes (we're not fans, so skipped this one)

1/2 cup chopped pepperoni

1/2 cup cubed hard salami (we are going to only do pepperoni next time)

1/2 cup black pitted olives, halved

2 ounces provolone cheese, cubed (we used mozzarella sticks)

1/3 cup chopped onion (we used sweet, it didn't specify)

Dressing:

1/3 cup vegetable oil (we used extra virgin olive oil... MUCH better for you!)

1/4 cup red wine vinegar (we used balsamic vinegar)

2 tablespoons sugar

1-1/2 teaspoons salt

1-1/2 teaspoons dried oregano (we used Italian seasoning)

1/2 teaspoon pepper

1. Cook pasta, drain and rinse in cold water. Place in a large bowl and combine with ingredients.

2. Combine dressing ingredients separately, shake or stir well, and pour over pasta.

3. Toss and serve!

Horseradish Deviled Eggs (All Recipes)

6 hard-cooked eggs

1/4 cup mayonnaise

1 tablespoon prepared horseradish

1/2 teaspoon dill weed

1/4 teaspoon ground mustard

1/8 teaspoon salt

Dash pepper

1 dash paprika

• 
  
• 1. Cut boiled eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

(Thanks Rebecca and Josh for the deviled eggs serving tray!)

Enjoy!