Highlights from Easter

Here's a couple of recipes that I cooked Easter Sunday. I love to try new recipes at holiday dinners, and fortunately my mom and our dear friend (who is a regular at our family gatherings) are open to trying new things. My dad on the other hand...well lets just say if it has any nutritional value he won't touch it. (often times I will put something on his plate to try...and it will still be there at the end of dinner...oh well)

So here were two highlights from dinner.

Braised Fennel

Now before you turn your nose up at the fennel, know that this changes its taste completely! For those of you who don't know what fennel is it has an anise (licorice) flavor to it. But this is a very simple recipe and it's delicious! Great addition to any dinner as it pairs well with most dishes and is something a little different.

One fennel bulb-top and core removed
you can either slice it in thick slices or quarter the bulb
olive oil
butter
about a teaspoon of honey
about a half a cup of balsamic vinegar (use good balsamic vinegar)
about a half a cup of chicken stock
salt and pepper

Heat about a couple of teaspoons of olive oil and butter in saute pan over medium high heat. Add the fennel and saute for a few minutes until the fennel has soften somewhat. Add the honey and balsamic vinegar and a pinch of salt. Continue sauteing until the fennel has soften even more, add chicken stock, bring to boil and then lower heat to a simmer. Cover and cook until the fennel is very tender, add more chicken stock if more cooking liquid is needed. Finish with salt and pepper.


Baked Corn

One box of corn break mix
(I prefer Trader Joe's corn bread mix, but Jiffy will work as well)
One can of creamed corn
One can of whole kernel corn (drained well)
cup of sour cream
stick of melted butter
one egg lightly beaten
3/4 cup of milk

Combine all the ingredients in a large bowl, pour into baking dish and bake at 350 for about 30-45 minutes until knife inserted in center comes out clean.