Crockpot Ham

7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c real maple syrup
2 c pineapple juice

Use a 6-7 quart slow cooker.  Unwrap ham and discard flavor packet.  Place the ham into your stoneware, flat side down (remove that weird plastic thing).  Rub sugar on all sides.  Pour maple syrup and juices over the ham.  If desired, use toothpicks to fix pineapple slices to ham.  Cover and cook on low for about 5 hours.  The ham is already cooked, so you're just heating it and allowing the juices to permeate.

If possible, baste ham with collected juice from the bottom of the crock pot an hour or so before serving.  When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.


From Stephanie O'Dea

Chocolate Caramel Faux Pecan Pie

Pie Crust

Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg

Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar

Make crust according to your own preferences.  Preheat oven to 350 degrees.

For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute.  Stir until melted and combined (microwave in short spurts if more time is needed).

In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined.  Add the egg and mix until just blended.  Scrape in the chocolate mixture and mix until smooth.  Spread the chocolate mixture evenly in the cooled crust.

For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve.  In a medium bowl, combine the caramels, cream, and butter.  Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth.  Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels).  Let the mixture cool slightly.

In a small bowl, whisk together the eggs, vanilla, salt and sugar.  Quickly whisk this mixture into the caramel mixture.  Stir in the Ritz crackers.

Pour the caramel mixture over the chocolate layer.  Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly).  Cover the edges of the pie crust part way through baking if it is becoming overly browned.

Let the pie cool for a couple of hours.  Serve with either whipped cream or vanilla ice cream.


Modified from Mel's Kitchen Cafe

Thanksgiving Turkey

1 Turkey (recommended 12-14 lbs)
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing

About a week before you begin brining your turkey, place it in the refrigerator to defrost

The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot.  Bring to a boil and then remove from heat and allow to cool to room temperature.

Remove the packaging from the turkey.  Remove the neck and giblets (be sure to check the body and neck cavities) and toss.  Rinse the turkey in cool water and the place it in a 5-gallon bucket.  Add the cold water and the ice cubes, then add the brine mixture.  Stir to combine.  Cover with the lid and then place in a cold place for up to 24 hours.

When you're ready to roast your turkey, preheat the oven (usually 350).  Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside.  Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan.  Use your hands to loosen the skin between and over the breast.  Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.

In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth.  Use a flavor injector to inject the mixture all over the turkey.

Slip and remaining rosemary and thyme sprigs under the skin.

Stuff the turkey with prepared stuffing.  Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.


From Our Best Bites

Pesto Pizza

Pizza Crust:
3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast

Toppings:
Pesto
Sliced tomatoes (depends on the size-- 4-5 large ones; 8-9 small tomatoes)
Artichoke hearts, chopped
Onion, diced
Olive oil

Proof the yeast and sugar in warm water for 5 minutes or so.  Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first).  Knead it a lot, set aside for an hour to rise.

Saute artichoke hearts and onion in olive oil until soft. 

Roll it out to pizza shape.  Spread pesto on pizza dough.  Top with tomato slices and then sauted vegetables.  Bake for 10-12 minutes at 450.



From Let Food Heal

Teriyaki Chicken Salad Sandwiches

2 chicken breasts
Teriyaki baste and glaze (by Kikkoman)
2 stalks celery
1/3 c sliced green onions, chopped
1/4 c sliced almonds, toasted
1 mango, cut into smaller cubes (or 1 small can of mandarin oranges)
1/3-1/2 c mayonnaise
Salt and Pepper to taste
Croissants
Lettuce leaves


Marinate chicken for at least 4 hours.  Grill for about 7 minutes per side.  While chicken is grilling, combine celery and green onions in a small mixing bowl.  When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces.  Toss with celery and onions and then add mayonnaise and mix thoroughly.  Add 2-3 (or more!) tablespoons of the teriyaki sauce to taste.  Refrigerate for several hours.

Right before serving add mango and nuts.  Season with salt and pepper to taste.  You might want to add more mayo or teriyaki sauce.  Serve on a lettuce leaf in a croissant (or pita).


From Our Best Bites

Thai Mango Red Curry

Coconut Mango Sauce:
1 can coconut milk (light or regular is fine)
1/2 c chicken broth
1 large mango, peeled and pit removed
1 Tbs soy sauce
1 Tbs cornstarch

Chicken Curry:
1 Tbs olive oil
1/2 c finely chopped onion
3 garlic cloves, minced
1 Tbs fresh ginger
1 1/2 to 2 lbs chicken breasts, cut into bite-size pieces
1 Tbs red curry paste
1 Tbs curry powder
1/4 tsp salt
pinch of pepper
zest from 1 lime
Fresh cilantro garnish

Rice


For the sauce, blend all the ingredients together.

Then, in a large skillet, heat the oil and saute the onion, garlic, and ginger until the onion is soft.  Pat the chicken pieces dry and add to the skillet.  Cook, stirring often, until they are white on all sides, but isn't cooked all the way through, 1-2 minutes.  Add the curry paste, curry powder, salt, and pepper and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.  Add the sauce and stir well.  Bring to a simmer, stirring often to make sure the curry paste and powder are full dissolved.  Simmer for 10-12 minutes, watching to make sure it doesn't burn.  Stir in the lime zest and sprinkle with cilantro.  Serve over rice.


From Mel's Kitchen Cafe

Magical Layered Brownies

Brownies:
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract

Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract

Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped


Preheat oven to 300 degrees.  Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan.  Lightly grease the parchment paper.  Set the pan aside.

For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth.  Set aside to cool slightly.  In a large bowl, combine the sugar, eggs, and salt.  Mix for 3-4 minutes, until the mixture has lightened in color and is very thick.  Fold in the warm (not hot!) chocolate/butter mixture.  Stir in the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan, smoothing evenly.

Bake for 25-30 minutes until the sides pull away from the pan just slightly.  Remove from oven and cool completely on a wire rack (about 1.5 hours).


For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat.  It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is.  Let it melt over low heat and turn a caramel brown color, about 15 minutes.  Watch carefully and stir constantly.  Once it has browned, remove from heat.  Pour into a medium bowl.  Immediately add the powdered sugar, heavy cream, and vanilla.  Mix well with an electric mixer until frosting is smooth and thick.

Spread frosting over the cooled brownies.


For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth.  Pour the warm glaze over the frosted brownies.  Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula).  Chill the brownies until the glaze is set, 1-2 hours.  The brownies taste best cold.


From Mel's Kitchen Cafe

Panzanella

French bread, cut into 1-inch cubes
3 Tbs olive oil
1 cucumber, peeled, seeded and diced
1 yellow pepper, diced
4-5 large tomatoes, diced
1 small red onion, diced
1 1/2 c fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 c chopped fresh basil

Vinaigrette
1/2 c EVOO
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp black pepper


OPTIONAL: preheat oven to 350.  Toss bread cubes with olive oil and lay in a single layer on a baking sheet.  Bake for 10 minutes, remove from oven and cool to room temperature. 

Combine everything from cucumber to basil in a large bowl.

Place vinaigrette ingredients in a mason jar with a lid and shake vigorously to combine.  Pour over vegetables and add bread cubes.  Combine gently.  Refrigerate for 15-20 minutes before serving, stirring periodically.



From Our Best Bites Cookbook

Cadbury Egg Cookies

1/2 c Butter-flavored Crisco
1/2 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
6 tbs unsweetened cocoa powder
1 10 oz. bag Cadbury mini-eggs

Preheat oven to 350.  Smash up the Cadbury eggs in a ziploc bag.  (Let your kid do it!)  Cream the butter, Crisco and sugars together.  Add in eggs one at a time and the vanilla.  In a separate bowl whisk the dry ingredients together.  Add to the butter mixture and combine, then mix in the candies.  (If you want these to look pretty, hold out a few eggs from being smashed and then press them into the top at the end.)  Drop onto a cookie sheet and cook for 8-10 minutes (9 worked great).


From Our Best Bites

Instant Pot Chicken Breasts

6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper


Add all ingredients to your pressure cooker, lock the lid and set the valve to closed.  Set the timer for 10 minutes.  When finished cooking, let the pressure naturally release for 10 minutes.  Release the rest of the pressure using "quick release."  Use two forks to shred the chicken, use in anything you want!


From Jennifer Banz

marvel

Chicken Tikka Pizzas

14.5 oz. can crushed tomatoes
2 tsp olive oil

1/4 tsp salt
1/4 tsp cayenne powder

1/2 tsp cumin

1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro


Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.

Blend the tomatoes until fairly smooth.  Heat the olive oil in a 2-quart saucepan over medium heat.  Add the ginger, red pepper, curry powder, and cumin.  Stir constantly for about 30 seconds, until fragrant.  Add the tomatoes and salt and simmer for 3-4 minutes.  Stir in the cream and add additional salt and pepper to taste.  Stir in the chicken and heat through.

Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).

Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes.  They'll cook fast, so watch them!

Sprinkle with cilantro and serve immediately!



From Mel's Kitchen Cafe

Bacon Ranch Chicken Sliders

1 package (12 rolls) Hawaiian Sweet Rolls
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled



Preheat oven to 350, line a baking sheet with foil.  Without separating the rolls, cut the entire loaf in half like a giant sandwich.  Combine the mayo and ranch mix, spread on both sides of the rolls.  Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese.  Place top half of rolls on, like a sandwich.  Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout.  Remove from oven and let cool a few minutes before slicing into individual rolls.



From Our Best Bites

Homemade Pizza Sauce

14.5 oz. diced tomatoes, undrained
6 oz. tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch of crushed red pepper flakes


Blend all ingredients until they reach desired consistency.  (I like it smooth, but plenty of people prefer chunky!)


From Mel's Kitchen Cafe

Indian Butter Chicken & Potato Curry

1 Tbs olive oil (or ghee)
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish


Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes.  Add the garlic and ginger and cook for 10-20 seconds.  Add the chicken and cook, stirring often, 1-2 minutes.  Add the potatoes, spices, tomato sauce, and coconut milk.  Stir well.

Secure the lid and make sure valve is closed.  Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit).  Remove lid.  Add butter and give it a good stir.  Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry. 

Serve over rice with cilantro.


From Mel's Kitchen Cafe

Thai Mango Chicken

Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)

Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro


Blend all mango sauce ingredients until almost smooth.  Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot.  Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.

Serve over rice with pepper, mango and cilantro garnishes.


From Flavour and Savour

Instant Pot Beef Stew

1 Tbs oil
1/2 c chopped onion
6 oz. tomato paste
3 c beef broth
3 Tbs soy sauce
2 Tbs instant/minute tapioca
2 bay leaves
1/4 tsp black pepper
2-3 lbs stew meat (or a chuck or arm roast, trimmed and cut into 1-inch cubes)
2 to 2 1/2 c chopped carrots (about 1/2 inch pieces)
2 to 2 1/2 c peeled and chopped potatoes (about 1/2 inch pieces)
2 c frozen peas


1) Select the saute function, add the oil and onions and cook for 2-3 minutes, stirring often, until onions are translucent.  Add the tomato paste, stirring into the onions, and cook for 1-2 minutes.  Add the beef broth, soy sauce, tapioca, bay leaves and black pepper, whisk or stir to combine.  Add the stew meat and give a quick stir.  Secure and lock the lid with the vent in closed position.  Cook on high pressure for 18 minutes.

2) When finished cooking, let the pressure release naturally for about 10 minutes and then quick release.  Add the carrots and potatoes and re-lock the lid with the pressure valve in closed position (you might want to wipe the seal and inside of the lid dry to make sure the ring is pressed down all the way).  Cook on high pressure for 3 minutes.

3) Quick release the pressure, take out the bay leaves.  Stir in the frozen peas and heat through, add salt and pepper to taste.  Stew will thicken a bit as it cools.


From Mel's Kitchen Cafe

Chocolate Pots de Creme

9 oz. American Heritage Historic Chocolate drink
1 1/2 c whole milk
2 c heavy cream, divided
6 large egg yolks
1/3 c sugar
1/2 tsp kosher salt
1 tsp vanilla extract

1/4 c powdered sugar


Place the chocolate drink in the jar of your blender.

Whisk the milk, 1 cup cream, egg yolks, sugar, and salt in a heavy medium saucepan until smooth.  Cook over medium-low heat, stirring constantly, until the mixture is almost boiling and is thickened and coats the back of a spatula.

Pour the mixture over the chocolate in the blender jar and add the vanilla.  Place the lid on the blender jar and blend until smooth, stopping to scrape down the sides as necessary.  Divide the mixture evenly into ramekins or small jars (it should just pour right out).  Chill until set, about 2-3 hours.

Whip the remaining cup of heavy cream with 1/4 cup powdered sugar until soft peaks form.  Dollop on top of the pots de creme and, if desired, garnish with shaved chocolate and serve.


From Our Best Bites