Happy Easter - Sunday's With Stephanie - the Evening Edition

Egg Salads, Easer Cookies, Strawberry Rhubarb Muffins, Chicken Basil Pasta, Meyer Lemon Cake, and a Citrus Marmalade Substack Subscriber Exclusive Recipe

Happy Easter! May you have your fill of chocolate bunnies and deviled eggs.

What I am Eating:

If you still have eggs, I have some tasty egg salad variations I made on the Jason show, including a Smoked Salmon, Mediterranean, Classic Dill, and a Curry version.

This one had us laughing so much like many of our Jason show segments! I thought the centerpiece was a little wild but still cute - he was not as a big of a fan.

Here is what happened with the centerpiece later in the day when I brought the tulips home.

Another great thing to do with left over eggs are these sugar cookies that have hard boiled eggs in them.

6 Spring Recipe Inspirations:

These are some recipes I have had my eye on to make

The Second Act

Danielle Wraith Spring Ham and Asparagus Cream Pasta

Easy Pasta Primavera from

Michelle Aronson

Strawberry Arugula Salad with Blackened Broccoli Bites by

broccyourbody

Here are a few suggestions from my archives

Strawberry Rhubarb Muffins

Meyer Lemon Olive Oil Cake

Basil Chicken Pasta

Here is a Substack Exclusive for a Citrus Marmalade that is super delicious with the Blood Oranges and Meyer Lemons on the grocery store sheves right now. This was a recipe I could not fit into the new “True North Cabin Cookbook” (*Remember… it’s on Presale right now and if you send me your receipt, I’ll upgrade your subscription to free paid for one year.)

Citrus Marmalade

Makes 7- 4 oz Jelly Jars

Ingredients

4 lbs. mixed citrus such as Naval Oranges, Tangelos, Clementines, Mandarin and Blood Oranges

12 cups plus 1 cup cold water

3 teaspoons lemon juice

3 1/2 cups granulated sugar

Instructions

Wash citrus well

Remove peels in long trips and transfer to a large heavy-bottomed Dutch oven.

Add 12 cups cold water and bring peels to a boil then turn heat down to medium-low and simmer for 35 minutes.

Meanwhile, juice peeled citrus to get 1 cup of juice

Drain peels and wipe out the pan

Let peels cool for 10 minutes and cut into thin strips

Add 1 cup water back to a medium saucepan, add the citrus juice, peels, lemon juice and sugar over medium heat until the sugar is dissolved. Cook, stirring occasionally, until the mixture is reduced and slightly thickened until a candy thermometer registers 225 degrees, 30-40 minutes.

Transfer marmalade to 4 oz 1/2 cup jars and let cool to room temperature about 1 hour

Seal jars and refrigerate. Marmalade keeps up to 6 months.

Where we Traveled:

Our Easter plans got a bit crazy this year as my husband Kurt had Covid. We cancelled our plans and played it day to day not sure when he would test negative but cancelled the family get together so people could make other plans. As it turned out - I never tested positive and by Saturday he was negative so we piled in our van and took an overnight road trip.

We went to Red Wing, Lake Pepin and the Frontenac Park, Lake City, the Maritime Museum in Winona, Reads Landing Brewing Company for some dynamite Dill Pickle Chicken Wings and a bloody mary, Treasure Island Casino to drop a few $100 bucks and see a million white guys in flannel shirts and ball caps there to see the “Tater Salad” comedian Ron White. Our last stop was Wiederholt’s Super Club in Hastings for dinner. We asked if we could camp overnight in their paring lot so we wouldn’t have to go back to the casino and battle construction and comedy show traffic and they said yes! So we woke up in their parking lot overlooking a corn field, had a pot of coffee and came home. The trip was very relaxing and fun.

The Maritime Museum was so cool! Its a really sweet little museum and there were 2 exhibits that we loved! Edward Burtyinsky had a drone series that was amazing.

Here is the video we watched that shows his process that we watched at the Museum

Another Twin Cities artist that was featured is Shelly Mosman. Her portraits were inventive, evocative and it was so cool up close to see how she uses costumes, backdrops and taxidermy to create these scenes. If you can go visit the museum.

What I am Thinking About:

We had a caller on our radio show give us a tip on cleaning Le Creuset with her self cleaning oven. Apparently its a thing.

but this article really struck a chord - it highlights Le Creuset collectors and talks about all the stains earned in our pots over time.

We have to talk about Le Creuset

I just had to post this beautiful Spring cake picture! The bakers Instagram Page @dreamyfigs is insane.

dreamyfigs

A post shared by @dreamyfigs

I ordered this book, “Dinner by Meera Sodha” that is full of unique Vegan and Plant based dishes as I expand my weeknight recipe inspirations.

What I Recorded:

This interview with Jenna Helwig, Food Editor from Real Simple Magazine about her Substack, “@cookbookerycollective was a fun one. You can watch it here and subscribe to her newsletter!

I'll Go First

A Taste of Sicily

October 14 - 22, 2025

Join me for an unforgettable journey to Sicily! We only have 7 cabins left for this wonderful trip! Deposits are due mid June so hurry and sign up if intersted.

A full day by day itinerary is here

Immerse yourself in the vibrant culture and rich history of this stunning island. Our adventure includes stays in Palermo, Agrigento, and Siracusa, where we'll explore ancient Greek, Roman, and Norman sites, enjoy a local winery visit, and delight in exceptional Sicilian cuisine. Don’t miss this incredible opportunity to experience the best of Sicily!