Link up! Flavorful Fridays! Ham Steaks with Brown Sugar Mustard Glaze

  

Remember the hams I bought on sale, here's another dish from one of those. It's been a while since we've had glazed ham steaks so I wasn't sure of the recipe. I found this one, and it's a keeper! This dinner was GOOD! Even the little ones said, 7 yr old-"everything on my plate is really good!", and 3 1/2 yr old says, "Perfecto!" =)


Ham Steaks with Brown Sugar Mustard Glaze
from about.com

1 center-cut ready-to-eat ham steak, about 1 1/2 pounds (leftover Holiday ham, thickly sliced ham steaks work great too)
2 teaspoon dry mustard
1/4 cup brown sugar, packed (I used 2 TBL Splenda Blend)
2 tablespoon white vinegar

Heat ham steaks in a skillet, lightly browning on both sides. Combine mustard with brown sugar and vinegar; sprinkle over ham steaks. Allow sauce to boil with the ham for a minute or so. Remove from heat and serve with sauce poured over.

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Beer Battered Onion Rings

I love battered onion rings! I have never made them before but had to this night. They took a little work, so Mr. had to man the grill for the burgers, since I didn't want these sitting too long before eating. They came out GREAT! I'd love to say I'll make them more often, but I probably won't, they take a lot of work and time and are messy, lol. They'll be a once in a while treat. I think I finally got the smell out of the house too.  =)

Beer Battered Onion Rings
adapted from allrecipes

3 cups all-purpose flour
2 eggs, separated
2 cups beer (I used 1 3/4 bottles)
4 tablespoons butter, melted
seasoning salt to taste
paprika to taste
3 large sweet onions, sliced into rings
2 quarts oil for frying

Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter, seasoning salt and paprika. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.

Heat oil in a large deep sided skillet to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.

 

We grilled homemade burgers, making them Western style with homemade BBQ sauce & onion rings

 

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Mom's Sweet and Sour Meatballs

This recipe was meant to be posted back when I started blogging, almost 4 years ago!! Every time I made these since, they never got blogged for one reason or another. Today they are being posted! This is a recipe my Mom made for us growing up and I really liked it, so I make it for my family. Well, if you know me by now, you know I like to shift the recipe around a little.

Sweet and Sour Meatballs

adapted from my Mom's recipe

Meatballs:
1 pound ground beef
1 pound ground plain pork
2 eggs
salt & pepper to taste
1 TBL crushed garlic
1 tsp fresh grated ginger

Sauce & Veggies:
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cans pineapple chunks + juice
2 TBL corn starch
1/4 C water
3 carrots, medium sliced
1 TBL minced garlic
1/4 C soy sauce (or tamari for GF)
1 tsp fresh grated ginger
1/4 C white vinegar
1/3 C sugar
Hot cooked Jasmine rice

Mix ground beef and pork with salt & pepper, ginger, garlic, eggs, roll in to small balls and fry in a little oil (or bake 350' for 20 minutes or until done).

In a large stock pot, cook onion and peppers until just tender. Set peppers aside
Heat pineapple chunks, carrots & juice until boiling, then mix up corn starch & a little water and add in until it boils and thickens. Add sugar, vinegar, garlic, ginger and soy sauce. Mix well. Add onions and meatballs to mixture, and heat through about 15 mins. Add peppers to sauce before seving. Serve over hot cooked Jasmine Rice.

We had such a nice evening here, we ate outside!

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Slow Cooker Split Pea and Ham Soup

What do you do when you can get hams for less than .38/lb? Stock up, eat lots of ham then make this soup with the ham bone! I made this knowing that I'd be the only one eating it and freezing it in portions for my lunch. Imagine my surprise when this was done cooking the same time our dinner was, and I found 3 of them eating a bowl!! Everyone liked it! *Gasp!*

I took some of the veggies and ham pieces out to set aside, then blended it all up for a smoother texture, then added the veggies and ham back in. It sure thickens up (even more the next day!) so you'll have to add more liquid to thin it out. Now, split pea soup is nothing pretty looking so imagine the flavor through my photos. =)

{this was the day I noticed my new crock-pot had a crack through it! Thank goodness I had my old one to use, and Costco exchanged it with no problems!}

Slow Cooker Split Pea and Ham Soup

slightly adapted from about.com

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty ham bone

1 cup diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

2 teaspoons dried parsley flakes

1/2 tsp marjoram

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

4 1/2 C hot water

1 can low sodium chicken broth

Layer ingredients in slow cooker in the order given; pour in liquids. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Blend peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

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Link Up! Puff Pastry Chocolatines: Flavorful Fridays 3!

I have been craving a chocolate filled croissant from the bakery ever since I first had one (and it wasn't that long ago)...Mmm they're delicious! So since I had a sheet of puff pastry leftover, I added some chocolate chips and voila! These little tasty treats did me just fine. You know, these little sweets would make a fabulous Valentine's Day treat!

Puff Pastry Chocolatines

slightly adapted from Pepperidge Farm

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry sheets (1 sheet), thawed

1 egg, beaten
12 TBL semi sweet mini chocolate chips

Confectioners' sugar

Heat the oven to 375°F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (3 x 2 1/2-inch) rectangles. With a short side facing you, brush the top third of each rectangle with the egg. Place about 1 tablespoon chocolate in the center of each rectangle. Starting at the short end closest to you, roll up like a jelly roll. Place the filled pastries onto a baking sheet. Brush with the egg.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle the pastries with the confectioners' sugar.

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If you'd like to share a Flavorful dish, and I hope that you do, please use my button on your post and link up below (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )


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Baked Cinnamon Apple Raisin Oatmeal Bars

I was reminded of these bars from my blogging friend Tania from Love Big, Bake Often on Facebook. The ingredients are so simple that you probably have them in your kitchen! So that's what I did, I ran off to bake these. They are soft, dense, flavorful and delicious warm. She's right, they are GOOD!

Baked Oatmeal Bars
slightly adapted from Love Big, Bake Often

2 C Rolled Oats
1/2 tsp salt
1 C Milk
1/2 C Applesauce (I used natural, sugar free)
1/4 C Sugar
2 Eggs
1 1/2 tsp Baking Powder

2 tsp Vanilla

1 TBL Cinnamon
3/4 C Raisins
(You could also add in some diced dried apples!)

Combine ingredients. Bake in sprayed 8" square pan and bake at 350' for 35 min. Let cool before cutting. Great for a quick breakfast and snacks. 8 servings

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Dorie Greenspan's Alsatian Apple Tart

 We were sent some Piñata apples for review, so I decided to try Dorie Greenspan's Alsatian Apple Tart. I finally found not one, but two tart pans (thanks Marshalls!) so I was really happy to be making this. If you don't have a tart pan, with a removable bottom, then you could use a spring form pan as well. This recipe is SO easy, once the tart crust is cooled it's oven ready in just minutes. This tart is delicious (as many of Dorie's recipes are) and the kids especially  loved it.

Alsatian Apple Tart

Dorie Greenspan, BAKING FROM MY HOME TO YOURS

1 9" tart shell made with Sweet Tart Dough, partially baked & cooled (see below)

1 pound apples - about 3 medium apples (I used Piñata apples)
3/4 cup heavy cream
6 tablespoons sugar

1 egg

1 egg yolk
3/4 tsp vanilla

Preheat the oven to 375°F. Put the tart pan on a baking sheet lined with parchment or a silicone mat.

Peel the apples, cut them in half from top to bottom and remove the cores. Cut the apple halves lengthwise into thick slices (about 1/4 to 1/2" thick), I got 12 wedges from one apple. Lay them in the tart shell, overlapping a little.

Whisk together the cream, sugar, whole egg, yolk and vanilla and pour over the apples.

Bake the tart for 50-55 minutes or until the apples can be easily pierced with the tip of a knife. Transfer to a cooling rack. Serve at room temperature with a powdered sugar dusting.

Sweet Tart Dough

Dorie Greenspan, BAKING FROM MY HOME TO YOURS

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt

1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces

1 large egg yolk

To make the dough: Put the flour, confectioners' sugar and salt in the work bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.

Very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

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Flavorful Fridays 2: Crockpot Pernil (Puerto Rican Pork)

  

I've been buying pork roasts from Costco a lot lately, they feed us well, are cheap (when you buy the big bag of like 5 roasts) and they can be done many ways. The day before I was going to roast one, I saw this recipe posted on Facebook. I ran in and put it together. This was going to be dinner instead! I love trying new recipes, and since this was really good, I've got to share it here. This is my Flavorful Friday post!


Skinny Slow Cooked Pernil (Puerto Rican Pork)
directions adapted from Gina's Skinny Recipes

3 lb pork shoulder blade roast, lean, all fat removed (I used pork loin roast)
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork and place in a large zip lock bag, overnight in the refrigerator.
Add pork roast and contents of bag into the crock pot and cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin, if needed. Let it cook another 15-30 minutes.






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If you'd like to share a Flavorful dish, and I hope that you do, please use my button on your post and link up below (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )



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enjoy,

Scalloped Potatoes with Goat Cheese and Herbes de Provence

A friend told me about these potatoes and luckily I was able to find them online to share with you. I adapted the recipe a little and made half the recipe for an 8x8 dish. I made my own version of herbes de Provence since I didn't feel like paying $8 for a bottle I'll never use up. *I simply mixed a little of dried basil, rosemary, tarragon, garlic, lavender, marjoram, thyme and parsley together. The only things missing from their version was the chervil and savory. While this was simmering and baking it smelled SO GOOD! I loved these potatoes, but Mr. said it needed something. Pfft! It's got it all in there! I served these up with some grilled tri-tip roast steaks and veggies.

Scalloped Potatoes with Goat Cheese and Herbes de Provence
I make half this recipe for an 8x8 dish. Adapted from Epicurious

1 1/2 cups half & half
1 1/2 cups canned chicken broth

1 cup dry white wine

1/2 cup minced shallots
1 tablespoon minced garlic

4 teaspoons herbes de Provence*

3/4 teaspoon salt

1 10 1/2- to 11-ounce log soft fresh herb & garlic goat cheese, crumbled

4 pounds russet potatoes, thinly sliced

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

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