News 13 Cuisine - Cooking an Easter Feast - WMBB News 13 - The Panhandle's News Leader

News 13 Cuisine - Cooking an Easter Feast

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The Easter Bunny is on his way. While he supplies the eggs and candy, it's up to you to make the holiday feast.

Kathie Riley from My Best Friend's Kitchen stopped by News 13 This Morning to show viewers how to cook a quick and delicious meal for the holiday. She whipped up some lamb chops with mint jelly, aparagus and mashed potatoes.

For more information on My Best Friend's Kitchen, visit or call (850) 248-6235.

Grilled Lamb Chops with Mint Sauce


  • 6 lamb chops 
  • 1 tsp Best Friend's Seasoning
  • 2 Tbsp olive or canola oil
  • 3 Tbsp butter
  • 2 Tbsp all-purpose flour
  • ¾ cup red wine
  • 2 cups beef stock
  • 3 fresh garlic cloves, chopped fine
  • 1 Tbsp rosemary (whole piece)
  • 2 Tbsp mint jelly


  • Season chops on both sides with Best Friend's Seasoning.
  • Heat a large skillet (or grill pan) over medium-high heat; add olive oil
  • When hot, add 1 Tbsp of butter and the chops.
  • Cook until the internal temperature reaches 135 – 140 degrees (medium rare) about 4 minutes per side.
  • Transfer to a platter and cover to keep warm while making the sauce
  • Add garlic to pan and cook until slightly soft.
  • Add flour to the drippings and garlic in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes.
  • Add the wine, beef stock and rosemary and cook until sauce has reduced and is slightly thickened, stirring to loosen any brown bits from the bottom of the pan, about 5 minutes.
  • Add jelly and sitr to combine.
  • Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, another 3 minutes or so.
  • Remove from heat, remove rosemary sprigs and stir in the remaining 2 tablespoons of butter.
  • Serve the sauce with warm lamb chops and garnished with mint springs.


Sautéed Asparagus


  • 1 pound fresh asparagus
  • 1 tsp Best Friend's Seasoning
  • 2 Tbsp oil or butter
  • 2 Tbsp crumbled feta cheese


  • Wash asparagus and trim by snapping off tough bottoms of each stalk where it naturally breaks when bent
  • Heat skillet or grill pan over medium heat; add butter or oil. When hot add asparagus and Best Friend's Seasoning
  • Sautee 5 minutes, until crisp tender
  • Remove to serving plate and sprinkle with crumbled feta


Mashed Potatoes


  • 2 pounds Yukon Gold or other golden creamer potatoes, peeled and cut into quarters
  • 1 Tbsp salt
  • 1 tsp Best Friend's Seasoning
  • 1 cup heavy cream or half and half
  • 2 Tbsp butter


  • Put potatoes and salt in saucepan; cover with water and cook over medium-high heat until potatoes are tender, about 20 minutes.
  • Drain the well, return to pan and set on recently used but turned off burner to dry them out a bit.
  • Meanwhile, heat butter and cream in a microwave safe bowl until butter is melted and cream is hot.
  • Mash potatoes with a potato masher, gradually adding butter and cream mixture.
  • Season to taste with Best Friend's Seasoning.
  • Serve immediately.