Vegetable casseroles and carrot cake have been Easter menu mainstays for decades, but with the majority of millennials now hosting holiday family gatherings, retro dishes are getting a flavorful facelift with new ingredients and flavor twists.
Chef Kevan Vetter of the McCormick Kitchens offers these tips to put a new spin on Easter favorites: Liven up the Easter ham with a spicy-sweet glaze of apricot jam, pineapple juice and chipotle chili pepper. Brush on a spiral-cut ham before roasting in the oven. Upgrade a traditional vegetable casserole by sprinkling a layer of cheddar cheese and topping with potato tots. Bake until the tots are crisp and golden brown and the casserole is bubbly. Combine two classic Easter desserts in one; swirl carrot cake batter into a smooth and creamy cheesecake base with a hint of lemon. Bake and cut into bars. Elevate your holiday meal with these creative updates to Easter classics. For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest. Preheat oven to 400°F. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside. Melt butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with Cheddar cheese and top with potato tots.
Bake 45 to 55 minutes or until heated through and potato tots are golden brown and crispy.