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Easy recipes to make for Easter

Today we have something special for you! We have three recipes that are easy and delicious to make for these Easter days!

We know that sometimes is hard to come up with an ideal dish, but don’t have to worry about it, because here we are giving you exquisite meals to make! It’s important to mention that they have some Spanish and Italian ingredients, which make them even more special and irresistible!

Let’s start:

-Strawberry Salad with Warm Goat Cheese Croutons


2 (4-oz.) goat cheese logs

1/3 cup all-purpose flour

1 large egg

2 tablespoons whole milk

1/2 cup panko

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup vegetable oil

5 ounces mixed baby greens

1 1/2 cups sliced fresh strawberries

1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices

1/4 red onion, thinly sliced

Strawberry-Poppy Seed Vinaigrette


-Cut each goat cheese log into 4 rounds.

-Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.

-Place the flour in a small bowl.

-Whisk together the egg and milk in a second small bowl.

-Combine the panko, salt, and pepper in a third small bowl.

-Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated.

-Place on a plate, and chill until all goat cheese rounds are breaded.

-Heat the vegetable oil in a large skillet over medium until hot.

-Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total.

-Remove to a paper towel-lined plate.

-To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons.patatas


-Golden Potato-and-Smoked chorizo Hash


1 pound baby golden potatoes, each cut into 8 pieces

1/4 cup kosher salt

1 pound smoked chorizo, sliced

1 medium-size sweet onion, thinly sliced

2 tablespoons red wine vinegar

3 cups arugula

1/4 cup shaved Grana Padano cheese


-Place potatoes, salt, and water to cover in a medium saucepan.

-Bring to a boil over high; reduce heat to medium-low, and simmer until tender when pierced, 10 minutes.

-Drain, and place in a single layer on a baking sheet. Cool completely, 15 minutes.

-Meanwhile, cook the chorizo in a large skillet over medium-high, stirring often, until browned, 10 minutes.

-Remove with a slotted spoon, and drain on paper towels, reserving drippings in skillet.

-Cook potatoes in hot drippings over medium, stirring occasionally, until potatoes are brown and crisp, 10 minutes.

-Add onions, and cook, stirring occasionally, until tender, 10 minutes. Add vinegar, and cook 30 seconds.

-Stir in chorizo and arugula, and cook, stirring until arugula is wilted, about 5 minutes.

-Transfer to a serving platter.

-Top with Grana Padano.


-Easy Parmesan-Herb Rolls


Parchment paper


1/2 cup grated Parmesan cheese

1 tablespoon assorted dried green herbs (such as dill weed, tarragon, and oregano)

1 (11-oz.) can refrigerated French bread dough

1 large egg white, beaten

Vegetable cooking spray

2 tablespoons butter, melted

Kosher salt


-Preheat oven to 325°. Line bottom of an 8-inch round cake pan with parchment paper; grease paper and sides of pan with butter.

-Stir together cheese and dried herbs in a medium bowl. Cut dough into 8 pieces. Shape each piece into a ball, and brush all sides with egg white.

-Roll in cheese mixture. Place 1 ball in center of prepared pan.

-Place remaining 7 balls around center roll. Cut a 1-inch slit in top of each roll.

Bake at 325° for 35 to 38 minutes or until golden and done.

-Remove from oven, and brush with melted butter. Sprinkle with kosher salt to taste. Cool 5 minutes before serving.


What do you think? Pick your favorite and impress your family and friends this Easter!

Have fun!

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