One of my favorite holiday meals is honey, brown sugar ham. I go all the way with this ham recipe, and it is one of my families favorites. I make this at least 4 times a year and it is always such a hit that nothing is left over! Although I call it Easter Ham it is of course great is for Thanksgiving, Christmas or any other time you are craving this wonderful comfort staple!
Easter Ham
1- 9 pound bone in spiral ham
Glaze
1 1/2 cups maple sugar
1 1/2 cups dark brown sugar
6 tablespoons whole-grain Dijon mustard
1/2 cup honey
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1. Preheat oven to 350
2. Place ham in roasting pan and pour about 1 cup water in the bottom, cover tightly with tin foil and bake covered for 1 hour and 40 minutes until heated throughout and tender.
3. Whisk all ingredients together in a saucepan over medium heat and bring to a simmer, simmer for 3 minutes and remove from heat.
4. Now this is key, remove ham and take off tin foil, ever-so-easily separate the layers while using a suction to pour the glaze in between the layers. After the glaze is spread thickly into the spiral pieces pour and brush the remainder of the glaze over the ham.
5. Raise temperature to 400. Return the ham to the oven and bake for an additional 25 minutes, remove and let rest for 10 minutes before serving.
Enjoy!!!!!!
So one of my favorite meals is fish, any way I can get it, fried, breaded, grilled or baked it's wonderful in any form. And one of the best things about fish is the endless possibility of what you can do with it and if you get tired of one type then move on, there are so many to choose from you can't go wrong! I made this recipe with Sole fish which is a little uncommon from what you usually see at your favorite restaurant, which is great for me because I am always up for new taste, you could also use Halibut or Haddock or your favorite light white fish.
Lightly Breaded and Fried Fish with Dill Sauce
2 large onions thinly sliced
1 stick unsalted butter
6 filet's of Sole fish, or your choice
1 cup plain Greek yogurt
1 tablespoon chopped cilantro
1 tablespoon chopped dill
1 cup a/p flour
1 cup semolina flour
1 teaspoon seasoning salt
1 teaspoon onion flakes
1 teaspoon garlic powder
1 quart buttermilk
vegetable oil for frying
1. Place fish in a large bowl and cover with buttermilk while you prepare the other ingredients.
2. In a large pot melt butter over medium heat, add in 1 1/2 cups water and bring to a boil. Add in onions and cover and cook for 40 minutes or until caramelized and the mixture has become thick, if your pan dries out add in a few tablespoons of water. Remove and set aside
3. Combine yogurt, chopped cilantro, and dill in a small bowl, refrigerate until ready to serve
4. Combine both flours, seasoning salt, onion flakes and garlic powder in a large bowl
5. Heat 1/4 inch oil in large skillet
6. Remove fish from buttermilk and dredge in flour mixture, place in pan and cook until browned and tender, about 8 minutes, turning over half way through. Remove from pan and drain on paper plates.
7. Serve topped with the onion mixture and dill sauce.
Enjoy!!!!
So as y'all know my hubby and I love corn! I particularly love the roasted corn on the cob you get at the fair with all of the different toppings mixed in but since we live in an apartment and don't have a huge roaster to use I decided to try it in the oven instead and to my great delight it worked!! And tasted delicious!!! Add your own spin on the toppings and see how it turns out!!
Roasted Corn
4 corn cobs with the shucks still on
olive oil
toppings
1. Preheat oven to 375
2. Peel down shuck and remove silt
3. Brush on olive oil and sprinkle with seasoning salt, garlic powder, onion flakes and your choice of cheese and cover again with shuck
4. Bake on a greased cookie sheet for 45 minutes or until you reach your desired texture turning ever so often
Enjoy!!!
Hey guys!! So sorry I have been so absent lately but we have had LOTS going on! So I will catch everyone up with a few new yummy recipes! To start I will post my delicious Stuffed Up Green Bell Peppers, these are wonderful veggies stuffed with all sorts of great ingredients and if you aren't a big fan of green bell peppers then try red bell peppers, no matter what you use I promise you will love them!!!
Stuffed Up Green Bell Peppers
4 large green bell peppers
1 1/2 pound ground beef (you could use turkey if you like that better)
1 large onion chopped
4 cloves garlic minced
2 packets McCormick Flavor Sensations (you can also use beef bullion cubes instead)
2 teaspoons seasoning salt
1 teaspoon garlic powder
2 cups cooked white rice
3/4 cup sour cream
3/4 cup jarred Old El Paso Cheese and Salsa
1 can diced tomatoes (not drained)
1 cup hot water
bread crumbs
1/2 cup (or more to taste) Parmesan cheese
1. Brown meat and drain fat.
2. Saute onion, garlic, 1 packet of McCormick seasoning or 1 bullion cube, seasoning salt and garlic powder together until onions are transparent.
3. In large bowl mix meat, onion mixture, cooked rice, sour cream, cheese sauce, and tomatoes together.
4. Cut the peppers lengthwise and remove the seeds and ribs
5. Stuff each pepper generously with mixture and place in a greased casserole dish and cover with desired amount of bread crumbs and cheese.
6. Add the 2'nd packet of McCormick seasoning to 1 cup hot water and mix well, pour in the bottom of the casserole dish and cover with foil.
7. Bake at 350 covered for 45 minutes, remove foil and baste with the juices and return to oven uncovered for another 10-15 minutes or until the bread crumbs are toasty and the cheese is browned.
Enjoy!!!!!!!
I love trying new recipes as often as possible, some are less than noteworthy and some hit the mark dead on. This is one of my new favorite recipes and it was super easy to make. If you have never made a risotto before don't be worried it's a lot simpler than you might think and the outcome is more than worth it. This was such a hit at my house that there wasn't anything said during supper and believe me that's saying something!!!
Scallop, Shrimp and White Truffle Risotto
2- 8 ounce bottles clam juice
1 cup chicken broth
3 tablespoons olive oil
1 1/2 pound fresh shrimp, peeled and deveined
1/2 onion chopped
1 green bell pepper chopped
1 cup frozen green peas thawed
2 tablespoons minced garlic
1 cup arborio rice
1 cup dry white wine
2 tablespoons butter
1 pound scallops
Truffle Oil, this can be found in speciality shops or even Publix, it is a bit pricey but don't skip this, the flavor isn't there without it
1/4 cup chopped chives
salt and pepper
1 teaspoon parsley
1 teaspoon oregano
1 tablespoon garlic powder
Grated Parmesan cheese
1. Bring clam juice, broth, and 3/4 cup white wine to a boil. Reduce heat and cover to keep warm.
2. Heat olive oil in large skillet and saute shrimp with garlic powder until slightly browned on both sides. Spoon out and set aside.
3. Add onion, garlic,and green bell pepper to skillet and saute until onion is transparent.
4. Add rice to onion mixture and stir for 1 minute. Add in the other 1/4 cup white wine to mixture and allow to simmer until absorbed. Add 1 cup clam juice mixture and peas and stir. Allow to simmer until the liquid has been absorbed. Continue to add clam juice to rice 1 cup at a time allowing liquid to absorbe each time until all is gone and rice is tender, about 20 minutes.
5. Stir in butter and shrimp and continue to simmer on reduced heat. Add in parsley, oregano, and salt and pepper to taste.
6. In skillet heat another 2 tablespoons of olive oil and add scallops, saute on each side until golden brown.
7. Plate the risotto and add the scallops on top, sprinkle with the fresh chopped chives and drizzle with a small amount of Truffle Oil, you can always add more later! Top with Parmesan cheese
Enjoy!!!!
One of my all time favorite chicken recipes combines sun dried tomatoes, onion, garlic and drum roll please... goat cheese! So yummy! If you have never tried cooking with goat cheese don't fret, this full bodied, rich cheese works well with chicken and steak dishese and amps up the flavor to a new level. If youre worried about weather you will love or hate the taste just try using a very small amount with the other toppings and add on to your liking. This dish can be prepared on the grill or on the stove and in the oven if you dont have a grill.
Sun Dried Tomatoes and Goat Cheese Chicken
4 bonelsee/ skinless chicken breast
2 tablespoons minced garlic
2 tablespoons minced onion
2 tablepsoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup butter sliced
1 1/2 cup sun dried tomatoes
1/4 cup chopped fresh basil
2 teaspoons dried thyme
2 teaspoons dried orageno
2 teaspoons dried parsley
1/2 teaspoon sea salt
1/2 teaspoon fresh pepper
extra virgin olive oil for brushing chicken
1/2 teaspoopn salt
1/2 teaspoon black pepper
6 ounces fresh goat cheese
1. Saute' garlic, onion, and 2 tablespoons butter in sauce pan until transparent. Stir in lemon juice and white wine, increase heat and simmer to reduce by half.
2. Reduce heat and add in sliced butter slowly.
3. Stir in tomatoes, basil, sea salt and pepper. Reduce heat to low
4. Brush chicken breast with olive oil and season with salt and pepper, grill over coals for 15-20 minutes or if using skillett, slightly brown on each side and bake in oven safe dish for 10-15 minutes or until done at 400.
5. Right before chicken is done add a couple of slices of goat cheese on chicken and finish cooking.
6. Spoon the preparred tomato mixture on the chicken
Enjoy!!!!
I love all things starchy! Mashed potatoes are something I like to make with just about everything. They are so simple and everyone loves them. The recipe is great because it combines three of my favorites, potatoes, Parmesan cheese and garlic!!!
Parmesan Garlic Mashed Potatoes
8 large baking potatoes
2 cups sour cream
1/2 stick butter
1/2 cup buttermilk
2 cups Parmesan cheese
4 whole cloves roasted garlic (peel garlic, the easiest way is to place the cloves on a cutting board and crush with blade of knife, this makes the skins easier to manage, place in a baking dish and cover with olive oil, bake at 425 for about 30 minutes or until crisped)
3 tablespoons chopped green onions
1. Cut potatoes into large pieces, boil in large pot for about 8 minutes or until fork tender.
2. Drain and return to pot, mash lightly, add in sour cream, butter, buttermilk, garlic and cheese, mash until you reach the desired consistency.
3. Fold in green onions.
Mashed potatoes can cool very quickly. If you need to keep them warm for a while an easy way to make sure they don't burn on the bottom is to place them in a smaller pot over a large sauce pan filled with water on low boil.
Enjoy!!!
