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Add Some OOMPH to Easter Dishes With Quick and Crunchy Recipes
Casie Buschmann
Vlasic Pickleslaw
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Published: March 24, 2009
This Easter, impress guests with quick and crunchy Easter brunch and lunch ideas from America's favorite pickle, Vlasic® Pickles. These fresh new recipes allow for entertaining with ease, which means less time in the kitchen and more time with family and friends. The secret weapon in all of these recipes is the crunchy taste in every bite of a Vlasic Pickle, every time.
You can always add that perfect crunch to any sandwich, burger or snack by adding a Vlasic pickle on the side or as a topper, but if you want to add creativity to that crunch, here are four innovative ideas created by celebrity chef Kevin Roberts to ensure that every Easter celebration is the best it can be. Kevin, a.k.a. "The Food Dude," is author of Munchies and Kissing in The Kitchen. He is also a radio host and TV personality, executive chef and owner of three successful restaurants, and was most recently seen as a finalist on the Food Network's The Next Food Network Star.
CRAB STUFFED DEVILED EGGS
Serves 6
Ingredients:
1 carton eggs, hard-cooked
2 (6 ounce) cans crab meat
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon sale
1 Vlasic® Baby Dill or Sweet Gherkin pickle, thin sliced, 1 inch long
Directions:
1. Cool eggs first. Then cut in half lengthwise and remove yolks, keeping whites intact.
2. In a large bowl mash the yokes and crab meat. Mix the mayonnaise, cumin, paprika, pepper and salt. Make sure all ingredients are nice and blended.
3. Stuff mixture into egg whites covering entire top.
4. Place thin slice of Vlasic pickle on top of each egg mixture.
PICKLESLAW
Serves 8
Ingredients:
4 cups shredded cabbage
1/2 cup green onions, include tops
1 cup celery, chopped
1/4 cup Vlasic® Baby Kosher Dill Pickles, chopped
1/3 cup Italian salad dressing, use your favorite
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Directions:
1. In a large mixing bowl, lightly toss together the cabbage, green onions, celery and Vlasic pickles.
2. Pour salad dressing over salad, add the salt and pepper and toss.
3. Chill thoroughly for at least twenty minutes.
SKIN-ON POTATO SALAD
Serves 4
Ingredients:
3 pounds Yukon Gold potatoes, cut into 1/2 inch cubes
3 tablespoons white vinegar
5 eggs, hard-cooked (hard-boiled), yokes and whites separated
Egg yolks, mashed
1 cup mayonnaise
2 tablespoons yellow mustard
1 small onion, chopped
Egg whites, chopped
2 celery stalks, chopped thin
3-5 Vlasic® Dill Pickles or Vlasic® Baby Kosher Dill Pickles, chopped
Salt and pepper to taste
Directions:
1. Scrub Potatoes clean, cut and cook in boiling pot until fork tender. Drain and cool.
2. Put potatoes in a bowl and immediately toss with vinegar.
3. In a separate bowl, mash only the yolks of the egg, save whites! Stir in the mayonnaise, mustard and onion.
4. In yet another bowl, add the egg whites, celery and carefully toss/fold together with the dill pickles.
5. Add all ingredients together and the salt and pepper.
HAM & PICKLE APPETIZERS
Serves 10
Ingredients:
10 slices of ham (the square ones work best)
1 8 oz container whipped cream cheese
10 Vlasic® Kosher Dill Spears
Directions:
1. Lay the ham slices flat on the counter.
2. With a butter knife, spread a thin layer of cream cheese evenly over each ham slice.
3. Add the pickle spear to one end of the ham slice. Roll the ham around the Vlasic pickle spear until completely rolled.
4. Cut in half, place around the circumference of a large oval plate.
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