1 8-lb bone in picnic ham (smoked, not honey glazed)
4 cups brown sugar
Discard glaze/ seasoning packet. Scatter 3 cups brown sugar on the bottom of the crock pot. Rub one cup brown sugar on the ham. Turn crock pot on low for 8 hours. Serve.
Wednesday, January 25, 2012
Sunday, January 15, 2012
Hawaiian Chicken with Pineapple Salsa
Recipe from Cooking Light Super Fresh & Simple Meals
1/4 C Pineapple Juice
2 T Ketchup
2 T lower sodium soy sauce
1 1/2 tsp Minced, peeled ginger
2 cloves garlic, minced
4 (6 oz) boneless, skinless chicken breast halves
3/4 tsp salt
1/4 tsp black pepper
2 C hot cooked long-grain white rice
1/4 C fresh cilantro
SALSA:
1 red bell pepper; halved lengthwise.
sliced pineapple
1/2 red onion, chopped
Directions:
1. Combine 1st 5 ingredients. Reserve 1/4 C marinade. Place remaining marinade in a zip lock plastic bag. Add chicken to bag. Seal. Chill for 4 hours.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Remove chicken from bag. Discard marinade in bag. Sprinkle chicken with 1/2 tsp salt and pepper. Add chicken to pan. Baste with 2T reserved marinade. Cook 6 minutes. Turn chicken over. Baste with 2T reserved marinade. Cook 6 mins (*or until done; until temp reaches 160 degrees).
3. Add pineapple slices & bell pepper halves to grill pan. Cook until browned. Dice. Add chopped red onion.
4. Combine rice, 1/4 tsp salt and cilantro.
5. Serve!
Yields 4-6 servings
Skillet Lasagna
This recipe is from Cook's Illustrated Best 30 minute recipe
1 lb meatloaf mix (1/2 lb ground pork, 1/2 lb 85% lean ground beef- but I use italian seasoned ground turkey meat)
2 cloves garlic minced
1/4 tsp red pepper flakes
salt and pepper
6 oz curly edge lasagna noodles (8 noodles, broken into 2-in pieces).
**I use Barilla Campanelle noodles instead
1 (26 oz) jar marinara sauce
2 C water
1/2 C mozzarella cheese, shredded
1/4 C grated Parmesan Cheese
3/4 C whole milk ricotta cheese (I used part-skim, didn't seem to make a difference)
1/4 C minced fresh basil
Directions:
1. Cook meat in skillet over high heat, breaking into pieces until fat renders, about 3-5 mins. Drain meat and return to skillet.
2. Stir in garlic, pepper flakes and 1/2 tsp salt and cook over med-high heat until fragrant, about 30 secs.
3. Sprinkle broken noodles into skillet, then pour marinara sauce & water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 mins.
4. Off heat, stir in half of mozzarella & half of parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, about 3-5 mins.
5. Sprinkle with basil and serve!
Saturday, January 7, 2012
Cauliflower Pizza Crust from Eat.Drink.Smile
Cauliflower Crust Pizza
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
P.S. It's actually good. Even Natalie ate it!
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
P.S. It's actually good. Even Natalie ate it!
Sweet Potato Waffles from Food.com
1 cup whole wheat flour (if you have it. If not, use regular flour)
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 eggs , seperated
1 1/2 cups skim milk
1 cup pureed cooked sweet potato
3 tablespoons oil
2 teaspoons grated orange rind
1 tablespoon granulated sugar
Directions:
1In large bowl, mix together flour, baking powder and spices. 2In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind. 3Pour wet ingredients over dry ingredients, stir together until just moistened. 4In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form. 5Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron. 6Cook until golden brown until waffle iron stops steaming, about 5 minutes. 7Yield 12 waffles. 8NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 eggs , seperated
1 1/2 cups skim milk
1 cup pureed cooked sweet potato
3 tablespoons oil
2 teaspoons grated orange rind
1 tablespoon granulated sugar
Directions:
1In large bowl, mix together flour, baking powder and spices. 2In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind. 3Pour wet ingredients over dry ingredients, stir together until just moistened. 4In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form. 5Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron. 6Cook until golden brown until waffle iron stops steaming, about 5 minutes. 7Yield 12 waffles. 8NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.
Wednesday, December 14, 2011
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Yield: Serves 6
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (Courtney omited these
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Instructions
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (Courtney omited these
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Instructions
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
Candied Coconut Sweet Potatoes aka "Let's just skip dessert" (I can't believe I just typed that!)
Candied Coconut Sweet Potatoes
Recipe by Our Best Bites
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
Recipe by Our Best Bites
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
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