March 2016 Recipes

Hector Sanchez

Find all the recipes from the March 2016 issue of Southern Living.

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Creamy Baked Eggs with Herbs and Bacon

Photo: Hector Sanchez

Recipe: Creamy Baked Eggs with Herbs and Bacon

Make this savory one pan dish a complete meal and serve with toasted bread and a leafy green side salad.

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Hot Chicken-and-Waffle Sandwiches

Photo: Hector Sanchez

Recipe: Hot Chicken-and-Waffle Sandwiches

We did a taste test and loved the just-fried tenders from the Publix grocery store deli. If you don't have time to whip up homemade waffles, head to your grocer's freezer section. We like Van's Belgian Homestyle Waffles.

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Breakfast Enchiladas

Hector Sanchez

Recipe: Breakfast Enchiladas

Who says enchiladas are just for dinner? You and your entire family won't be able to resist this decadent breakfast casserole. It’s flavored with bold Mexican flavors, like fresh red bell peppers, salsa verde, fresh cilantro, and chopped avocado. The cheese sauce comes together with only six ingredients, and helps take this crowd-pleasing casserole to the next level in flavor and fill. Remove eggs from stovetop while they're still a bit wet; they'll finish cooking in the oven. To make this a day ahead, go through Step 2; cover and chill the casserole. Let stand at room temperature about 20 minutes before baking.

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Golden Potato-and-Smoked Sausage Hash

Photo: Hector Sanchez

Recipe: Golden Potato-and-Smoked Sausage Hash

Make this hash even heartier by adding a fried egg on top. Speed up cooking time by using parboiled potatoes from your grocer's freezer section. Add them in at Step 3.

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Green Bean Potato Salad with Lemon-Soy Vinaigrette

Photo: Hector Sanchez

Recipe: Green Bean Potato Salad with Lemon-Soy Vinaigrette

Potato salad gets a fresh and crunchy twist with bright flavors and lots of yummy texture. Make the Lemon-Soy Vinaigrette ahead of time for an easier assembly.

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Creamy Spring Pasta Bake

Photo: Hector Sanchez

Recipe: Creamy Spring Pasta Bake

Baked pasta gets a spring spin with baby sweet peas and ham. We love the crunchy, savory topping made with croutons and Parmesan cheese.

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Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing

Photo: Hector Sanchez

Recipe: Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing

This cool and creamy salad is the perfect side for any spring or summer meal. Dress it up for Easter brunch, but keep the recipe on file for a quick summertime side to bring to a last-minute cookout.

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Chocolate Truffle Pie with Amaretto Cream

Photo: Hector Sanchez

Recipe: Chocolate Truffle Pie with Amaretto Cream

Start with refrigerated pie crusts to make prep for this pie a breeze. Slivered almonds mixed into the batter give each sweet bite a crunch.

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Lemon Sherbet Cupcakes with Buttercream Frosting

Photo: Hector Sanchez

Recipe: Lemon Sherbet Cupcakes with Buttercream Frosting

These citrus treats are too good to keep to yourself. Make an extra batch and bring to a friend for the sweetest surprise.

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Asparagus, Spring Onion, and Feta Quiche

Photo: Hector Sanchez

Recipe: Asparagus, Spring Onion, and Feta Quiche

This elegant breakfast classic is full of fresh spring ingredients. Garnish with flat leaf parsley for a winning presentation.

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Champagne Punch

Photo: Hector Sanchez

Recipe: Champagne Punch
Recipe: Mint-Lime-Champagne Punch
Recipe: Blueberry-Lavender-Champagne Punch
Recipe: Strawberry-Ginger-Champagne Punch

While the simple Champagne Punch is tasty on its own, the fruity stir-ins add an extra flavorful touch. For a nonalcoholic option, have lemon-lime soda or seltzer water on hand.

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Spring Pea Pasta with Ricotta and Herbs

Photo: Hector Sanchez

Recipe: Spring Pea Pasta with Ricotta and Herbs

Our one-pot primavera brings together seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.

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Deviled Potatoes

Photo: Hector Sanchez

Recipe: Deviled Potatoes

Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Scooping out the middle of the potato, filling it with flavor, and it stuffing it back in make it reminiscent of a deviled egg, but it taste just a like a scoop of bite-sized potato salad goodness. The pulp is mixed with sour cream, capers, mustard and a few other key ingredients that will not leave guests missing a traditional potato salad. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature and little clean up will be required once the party is over.

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Praline Bread Pudding

Photo: Hector Sanchez

Recipe: Praline Bread Pudding

We gave our favorite bread pudding a Louisiana-style revival with the addition of an oh-so-decadent homemade Praline Sauce. Our Test Kitchen recommends using stale, day-old bread—better for soaking up the sweet custard.

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March 2016 Recipes

1 of 14

Creamy Baked Eggs with Herbs and Bacon

1 of 14

2 of 14

Hot Chicken-and-Waffle Sandwiches

2 of 14

3 of 14

Breakfast Enchiladas

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Golden Potato-and-Smoked Sausage Hash

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Green Bean Potato Salad with Lemon-Soy Vinaigrette

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Creamy Spring Pasta Bake

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Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing

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Chocolate Truffle Pie with Amaretto Cream

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Lemon Sherbet Cupcakes with Buttercream Frosting

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Asparagus, Spring Onion, and Feta Quiche

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Champagne Punch

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Spring Pea Pasta with Ricotta and Herbs

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Deviled Potatoes

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Praline Bread Pudding

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