Back to Back Issues Page
Good Cookin Ezine, March. 2013 --Easter Recipes!
March 26, 2013

Try My Easter Recipes!
They are yummy.


In This Issue:

  1. Quote of the month
  2. Easter Recipes
  3. New YouTube Videos


"We all eat, and it would be a sad waste of opportunity to eat badly. " ~Anna Thomas

Isn't Spring wonderful? Makes you feel good doesn't it? Flowers are blooming and the hills are green. I am blessed with a beautiful view of Mt. Diablo. It's absolutely gorgeous this time of year!

Easter is just around the corner and I wanted to get this newsletter out sooner but I've been very busy lately. But hopefully you can get some use out of this months recipes and hopefully for Easter.

Let's get to it.

Here are some of the recipes I will be eating for Easter dinner.

Here is my menu:

1. Pineapple Glazed Baked Ham

2. Potato Gratin

3. Dad's Shrimp Macaroni Salad This is the BEST macaroni salad ever.

4. Roasted Asparagus

5. Almendrado for dessert. I even have a video for this almendrado recipe.

Pineapple glazed Baked Ham

  • 5 to 7 lb. fully cooked ham rump or shank
  • 8 oz. can crushed pineapple, lightly drained
  • whole cloves
  • 1/2 cup packed brown sugar


Preheat oven to 325 degrees F. Place the ham on a rack in a roasting pan. Place whole cloves by inserting about 8 to 10 over the top of the ham. Bake in the oven for about and hour. You can insert a meat thermometer to keep track of the internal temperature. You want it to get to 140 degrees F. when it's done.

Combine the crushed pineapple (with a little of the juice) and brown sugar in a bowl.

Take the ham out of the oven and if there is any tough outer skin on the ham, remove it by cutting it off with a knife.

Then spread the pineapple/brown sugar mixture over the top of the ham. Bake an additional 30 minutes. You can also use a digital thermometer to access the temperature. You want it to reach 140 degrees F. to be sure it is heated properly.

Potato Gratin

serves 6

  • 5 or 6 Yukon gold potatoes, sliced 1/4 inch thick
  • 2 tsp. salt
  • pepper to taste
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. thyme
  • 1 cup whole milk
  • 1 1/2 cups aged gruyere cheese, grated

Directions: Preheat oven to 350 degrees F. Spray the bottom and sides of a 9 x 13 with a pam type spray.

Place a layer of potatoes on the bottom of the dish. Sprinkle with some salt, pepper, 1/4 of the cheese, rosemary and thyme over potatoes.

Then repeat the layers until the dish is almost full. Pour the milk over the entire dish and finish with a layer of cheese.

Bake for 45 to 55 minutes or until the potatoes are cooked through and the top is browned. You can test for doneness by inserting a fork into the potatoes.

Let the dish cool 10 minutes before serving.

Roasted Asparagus

serves 4 people

  • 1 lb. asparagus
  • olive oil
  • salt and pepper to taste
  • grated parmesan cheese
  • fresh squeezed lemon juice


Preheat oven to 425 degrees F. Rinse and pat dry the asparagus. Then trim off the tuff ends by snapping the asparagus near the end. Use one piece as a guide to trim the rest.

Place the asparagus in a zip lock bag and add enough olive oil to coat. Zip up the bag and massage it until all the asparagus is coated.

Pour the asparagus out onto a parchment or foil lined baking sheet. Salt and pepper to taste.

Place in the oven anywhere from 8 to 15 minutes, depending on how thick your asparagus is.

Test for doneness by inserting a fork. Ideally you want it to be somewhat firm and not mushy.

Place asparagus on a serving dish and drizzle fresh lemon juice over all. Not too much, just a drizzle. Then top with a dusting of parmesan cheese. Serve immediately.

Figure about 1/4 lb. of asparagus per person.


Almendrado is a light and delicious dessert you are sure to love. It makes a perfect ending to your Easter meal.

New YouTube Videos

Let's get you up to date on the latest videos in case you missed some!

Weight Loss Tips Plus Smoothie Recipes Here I interview my good friend, life coach Jane Massengill. She give us some good tips on weightloss.

How to Crack an egg with one hand and other egg tips I show off a bit here to show you how to do it. A gal has to show off once in awhile right??

How To Make Chocolate Dipped Strawberries Drizzled with White Chocolate These not only tasted good, they looked fantastic! It's so easy too.

Healthy Asian Beef Lettuce Wraps Recipe These are the bomb and they are gluten free to boot!

Shrimp Scampi This can be served over pasta or rice. This is a quick and easy recipe. If you are a garlic lover, you must try it.

Roasted Garlic Hummus Recipe Do you get the feeling I love garlic? Especially roasted garlic. Give this a whirl and never buy store bought hummus again.

Homemade Chicken Tortilla Soup Put on your sombrero and enjoy!

Hearty Beef Stew Oh how I love this recipe, especially in the fall on a chilly night. This one is so good. Try it.

That's it for the videos this month. Like I said I've been busy. Hope I can keep up the pace!

I Am Open To Suggestions

Please let me know what kind of recipes you would like to see me make for a video. Also, what kinds of information do you want to see in this newsletter?

Would you like it to contain less information but come out every 2 weeks? Or do you like it once a month?

Would you like more tips, hints and equipment reviews? How about cookbook reviews? Let me know as I want to hear what you want.

Leave me a comment on my Facebook page or contact me on the website.

If you enjoy our newsletter please pass it on to your friends and family, especially those who love to cook. They can get their own copy here sent directly to their in box.

Talk soon,
Rockin Robin
P.S. Please share my website and videos on your Facebook page, Pinterest, Twitter, and Google +. It helps spread the word. Thanks so much!

Back to Back Issues Page