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
Tuesday, December 18, 2018
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
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
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
Monday, September 10, 2018
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
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
Wednesday, August 1, 2018
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
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
Tuesday, June 12, 2018
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
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
Sunday, June 10, 2018
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
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
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