There are wonderful traditions surrounding May Day. From dancing around the maypole with streamers to surprise flower baskets for neighbors and friends, May Day celebrates the return of spring.
Though these recipes aren’t specific to May Day, here’s a few recipes that would be nice to try to start off the new month or help you spring into this new season. Enjoy!
Lemon Basil Cookies with Mint
A soft cookie bursting with basil and mint and brightened up with a subtle lemon flavor.
• 1 stick 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh mint, chopped
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
Preheat the oven to 375 degrees.
Preheat the oven to 375 degrees.
In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla and set aside.
In a medium bowl, combine the flour, baking soda and salt. Mix well.
Pour the flour mixture into the butter mixture and mix until just combined. Do not over beat.
Fold in the lemon zest, lemon juice, basil and mint.
Roll the cookies into 1-inch balls and place them on a cookie sheet 2 inches apart.
Bake for nine to 11 minutes or until the edges just begin to brown. Remove from oven and cool for two minutes before removing to a wire rack to cool completely.
Source: https://www.hezzi-dsbooksandcooks.com
Tuscan Chicken Pasta Bake
This Tuscan Chicken Pasta Bake is cheesy, creamy and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!
• 5 cups short pasta (penne, fusilli or similar)
• 1 tablespoon oil
• 1 pound boneless skinless chicken (about 2-3 breasts or 6 thighs)
• Salt and pepper
Pasta Sauce:
• 1/4 cup butter
• 1/4 cup sun dried tomatoes, drained and chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups heavy cream
• 1/4 cup shredded Parmesan cheese
• 2 cups chopped fresh spinach
Pasta Bake:
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese
Lightly grease one 9-by-13-inch baking dish or two 8-inch square baking dishes. Turn the oven to 375 degrees if baking right away (instructions for making ahead or freezing below).
Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.
Make the pasta sauce: Heat a large skillet over medium-high heat and add the oil. Cut chicken into 1/2- to 3/4-inch pieces.
Season the chicken lightly with salt and pepper, and cook until lightly browned on all sides and cooked through (about five to six minutes). Place in the baking dish with the pasta.
In the same skillet, melt the butter over medium heat. Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook one to two minutes. Stir in the flour until absorbed, and cook one to two minutes. Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened. Stir in the 1/4 cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
Top with mozzarella and 2 tablespoons Parmesan cheese.
Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
Note: To make ahead: Refrigerator. Assemble the casserole, but don’t bake. Wrap tightly and store in the fridge for up to two days. When you’re ready to serve, just follow the baking instructions. You may need to add a splash of water or broth to thin the sauce.
Freezer. Assemble the casserole without the cheese topping, and don’t bake. Cool completely, then wrap in plastic wrap and foil and store in the freezer for two to three months. When you’re ready to serve, add the cheese. To reheat, thaw it completely in the fridge overnight for best results, then remove the plastic wrap and follow the baking instructions (recommended for the best texture.)
Source: https://www.thereciperebel.com
Lemon Rhubarb Cookies
Soft, melt in your mouth cookies are sweet and tart with flavors of lemon and rhubarb.
• 3/4 cup butter softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg, beaten
• 2 1/4 cup flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup rhubarb, chopped
• Zest of 1 lemonReceive Daily Headlines FREESign up today!Sign Up
• 2 tablespoons lemon juice
Preheat the oven to 350 degrees.
In a large bowl, cream together the butter, brown sugar and sugar. Add in the egg and mix well.
In a medium bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Your dough may be a little dry at this point.
Stir in the rhubarb, lemon zest and lemon juice, and mix until well combined.
Drop the dough onto ungreased cookie sheets by heaping tablespoons. Place the cookies at least 2 inches apart.
Bake for 12 to 15 minutes or until the cookies are just starting to brown slightly.
Remove from the oven and allow to cool for two minutes before removing them to a wire rack to cool completely.
Source: https://www.hezzi-dsbooksandcooks.com
Strawberry Lasagna Dessert
A simple no bake dessert that screams spring, and offers a cool refreshing treat on a warm day.
• 2 pounds strawberries
• 2 sleeves graham crackers
• 1 (8 ounce) package of cream cheese
• 1 (14 ounce) can of sweet condensed milk
• 2 (3.4 ounce) instant cheesecake pudding mix
• 3 cups milk
• 1 (12 ounce) whipped topping, thawed
Wash and cut off tops of strawberries. Slice strawberries 1/4-inch thick and set aside. Line bottom of a 3-quart 13-by-9-inch baking dish with graham crackers and set it aside.
Combine cream cheese and condensed milk in a large bowl with a mixer until smooth and creamy. Add pudding mix and milk and continue to mix for three to four minutes or until it thickens. Fold in 2 cups of whipped topping until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange the strawberry slices over the cream cheese mixture. Top strawberries with another layer of graham crackers and cover with remaining cream cheese mixture. Top the cream cheese mixture with remaining strawberries.
Cover and refrigerate for six to eight hours. When serving, top with remaining whipped topping and crush graham crackers and sprinkle on top.
Source: Unknown from a friend.
Easy Lemon Pasta
Easy Lemon Pasta has a creamy sauce, zesty citrus kick, and savory Parmesan finish. This simple dish is the kind of weeknight dinner that feels fancy but takes less than 30 minutes from start to finish. Serve as a side dish, main dish or add a protein such as cooked chicken or shrimp for a heartier entrée.
• 8 ounces spaghetti or linguini
• Zest and juice of 1 lemon
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper to taste
• 1/2 cup grated Parmesan cheese plus extra for serving
• 2 tablespoons fresh parsley chopped (plus extra for garnish)
• 2 tablespoons butter
Bring a large pot of water to a boil, then add the salt. Add the spaghetti or linguini and cook according to the package instructions until al dente (usually about eight to 10 minutes). Reserve about 1 cup of pasta water, then drain the spaghetti.
In a medium pot over medium heat, melt the butter. Add the heavy cream and cook for about two to three minutes, stirring occasionally, until slightly thickened. Stir in the lemon juice and lemon zest. (To prepare the zest, use a grater to remove the yellow skin of the lemon, avoiding the bitter white pith. For juicing, cut the lemon in half and use a juicer or squeeze by hand to extract the juice.) Season with ground pepper to taste.
Add the drained pasta to the pot with the sauce. Toss to coat the pasta evenly.
If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
Remove the pot from the heat and stir in the grated Parmesan cheese until well combined and creamy. Fold in the chopped parsley.
Plate the lemon spaghetti and garnish with additional Parmesan cheese and fresh parsley.
Serve immediately, enjoying the fresh flavors!
For added protein to made a heartier entrée dish, add cooked shrimp.
Source: https://butterwithasideofbread.com
Chicken Lombardy
Chicken Lombardy is one of the most delicious ways to prepare chicken breasts. A little fussy, but well worth the effort!
• 3 boneless skinless chicken breasts
• 1/3 cup butter, divided
• 1/2 cup flour
• 8 ounces sliced mushrooms
• 3/4 cup marsala wine or chicken broth
• 1/2 cup chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 green onions, sliced
Heat a large skillet over medium-high heat and add 2 tablespoons butter. Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Dredge each flattened piece in the flour.
In the same pan you cooked the mushrooms in, add 1 tablespoon of the butter and heat over medium-high heat. Add 2 chicken breast pieces and brown well on all sides. Remove and set aside. Repeat the browning process two more times (using a tablespoon of butter with each shift) — you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
Preheat oven to 450 degrees. Lightly grease a 9-inch-by-13-inch baking pan.
Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms.
After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.
Mix the cheeses and green onions and distribute over the top of the chicken.
Bake for 15 to 20 minutes until cheese is melted and just starting to brown.
Goes well with pasta.
Source: https://bakeatmidnite.com
Asparagus, Bacon and Egg Salad
Ingredients
- 6 bacon slices
- 1 pound fresh Michigan asparagus ends trimmed
- 1/3 cup olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs peeled and quartered
- 2/3 cup halved cherry tomatoes
- 1/4 cup sliced green onion
Instructions
- In skillet, cook bacon until crisp. Remove from pan. Set aside.
- Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
- While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
- Chop bacon.
- Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.
Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board