Our Easter will be very different this year. Greg and I will be alone. Our kids will not be gathering around our table. I suppose this is what comes with grown kids being out on their own. Greg and I have been empty nesters for two years, and I feel I’m still adjusting to that just a bit.
First of all, you know I love to cook. Cooking for my family is something that gives me joy.
Easter will not pass us by, though. We will have a packed weekend with the church, and I have planned a small Easter dinner for the two of us.
I discovered sheet pan meals only a couple of years ago. They are so convenient with the complete meal ready at once, on one pan, with one oven setting, and the best thing of all is one pan to wash!
That could be just a bit misleading with my Easter Sheet Pan Dinner for Two because it does involve more than one pan. Nonetheless, it is the least complicated Easter dinner I have ever prepared!
Using two sheet pans, I prepared a rich and creamy potatoes au gratin, baked ham with a delicious raspberry chipotle glaze, and roasted green beans. I had an easy carrot salad to go with this meal and a super-easy carrot bundt cake with cream cheese frosting. You can always add dinner rolls if desired. I suggest that you prepare the salad and cake the day before.
Carrot Bundt Cake with Cream Cheese Frosting
Ingredients
- Cake:
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 1/2 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts
- Frosting:
- 1 stick unsalted butter softened
- 8 ounces cream cheese softened
- 1 pound powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans or walnuts
Instructions
- For the cake: Preheat the oven to 350℉. Spray Bundt pan with non-stick baking spray, set aside.
- With an electric mixer beat the oil, sugar, and eggs. Add flour and cinnamon, mixing just until blended.
- Stir in carrots and nuts.
- Pour into prepared pan. Bang pan on countertop a time or two to remove any air bubbles. Bake in preheated oven for 50 minutes or until cake tests done with toothpick.
- Remove from oven when done and cool in pan, on rack, for 10 minutes. Turn cake out onto cooking rack and cool completely.
- For the frosting: Cream butter and cream cheese together using an electric mixer. Add powdered sugar and vanilla and blend. Mix in the pecans. Spread frosting on cooled cake.
Carrot Raisin Salad
Ingredients
- 4 cups shredded carrots
- 2 cups crushed pineapple drained
- 1 cup raisins
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons fresh lemon juice
Instructions
- In a large bowl combine shredded carrots, drained pineapple, raisins, mayonnaise, sugar, salt, and lemon juice. Mix well. Cover and refrigerate at least 1 hour before serving.
Sheet Pan Easter Dinner for Two
Ingredients
- Raspberry-Chipotle Glazed Ham:
- 13 ounces good quality raspberry preserves heated and strained
- 1 1/2 tablespoons white vinegar
- 1 1/2 tablespoons diced chipotle peppers in adobo sauce this may be too spicy for some so start with less if desired
- 2 cloves garlic peeled and grated using microplane grater
- 4 thick boneless ham steaks {Smithfield Anytime Boneless Ham Steaks were used in this recipe}
- Au Gratin Potatoes
- 1 1/2 pounds Yukon gold potatoes
- 1 1/4 cups heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme chopped
- 1 clove garlic peeled and grated using microplane grater
- 1/2 cup shredded Parmesan cheese
- Green Beans or Asparagus
- 1 pound fresh green beans or fresh asparagus
- 1 tablespoon extra-virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 400℉. Line a large baking sheet with foil, set aside.
- In a small saucepan mix the strained preserves, vinegar, chipotle peppers in adobo sauce and grated garlic. Bring to a boil. Reduce heat to medium and simmer uncovered for about 10 minutes. Remove from heat and set aside.
- Scrub potatoes and slice 1/8-inch thick. In a skillet add the heavy cream, salt, pepper, thyme, garlic and potatoes.
- Using a large piece of foil, foil sides up to make a "pan" inside your sheet pan. Spray with nonstick cooking spary and set aside.
- Bring to a low boil over medium heat. Lower heat and stir to coat potatoes. Cook until cream has thickened, 2-4 minutes.
- Pour potatoes and cream into the "foil pan". Sprinkle with parmesan cheese.
- Place in the oven and bake for 10-12 minutes.
- Line a second sheet pan with foil and spray with nonstick cooking spray.
- Layer ham steaks on one end of the pan. Drizzle with a bit of the Raspberry Chipotle Glaze. Set aside remainder of glaze for serving.
- Clean and snip green beans or cut off tough ends of asparagus. Arrange on the other end of the ham sheet pan. Drizzle with oil and sprinkle with salt and pepper.
- After the potatoes have cooked for 10-12 minutes move the potatoes to the top rack of oven. Place the ham pan into the oven and bake for 20 minutes or until ham is warmed through and the green beans or asparagus is tender crisp.
- Remove both pans from the oven and serve.
