Sunday, April 16, 2017

Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham

Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham
Recipe from: eatinonthecheap
Image credit: Jodie
Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham

 I always put my vote in for a giant pot of ham and white beans.” Jodie


1 spiral sliced ham

1/2 cup fresh orange juice

1/2 cup pear nectar you can find this in the alcohol mix section if its not in the juice section 
of the store

1/2 cup brown sugar

1/2 cup maple syrup molasses is good too


Preheat oven to 375.

Place ham cut side down in deep baking pan.

Mix pear nectar and OJ together and pour over ham.

Roast for 30 minutes, basting every 10 minutes with juice.

Meanwhile mix together syrup and sugar.

Pour on top of ham then spread evenly over it.

Bake until sugar caramelizes and starts to form a crust, about an hour.

Let rest, enjoy!


Over the years we have moved away from spiral sliced hams for this recipe and have been 
using the shank end unsliced hams that are usually about half the price of spiral sliced. 
When we do that, we crosshatch the ham before we bake it. That means we score the 
outside of the ham with a knife in a diamond pattern. The cuts are usually only about a 1/4 
-1/2 inch deep. This helps some of the fat render off the ham and allows the glaze and juice 
to get down to the meat of the ham.

Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap

Brazilian Lemonade

Brazilian Lemonade
Recipe from: realmomkitchen
Image credit: Laura
Brazilian Lemonade

“The sweetened condensed milk is what really makes it amazing!” Laura


1 cup sugar

6 cups cold water  

4 limes (pick ones with thin, smooth skins; they're the juiciest)

6 Tbsp. sweetened condensed milk


In a pitcher, combine the cold water and sugar very well and chill until ready to use.

You can even do this ahead of time.

Wash limes thoroughly with water and a little liquid dish soap.

The soap is needed to get the wax and pesticides off of the limes.

Cut the ends off of each lime and cut each lime into 8ths.

Place ½ of the limes in a blender.

Add ½ of the sugar water, to the blender.

Cover and pulse 5 times.

Place a fine-mesh strainer over another pitcher and pour the blended mixture through the 
strainer and into the pitcher.

Use a spoon to press the mixture to get all of the liquid into the pitcher.

Dispose of what is left in the strainer.

Repeat with remaining limes and sugar water.

Add sweetened condensed milk to the mixture and stir to combine.

Taste the drink and add more sugar if needed.

Serve immediately over ice.

Serves 4.

Read more and enjoy this amazing recipe and many more when visiting realmomkitchen

Asian Style Marinated Salmon Filet

Asian Style Marinated Salmon Filet
Recipe from: livingthegourmet
Image credit: Catherine

Asian Style Marinated Salmon Filet

“Buttery salmon marinated in a marmalade & Asian-style sauce will make this meal your weeknight go-to. It is so simple to prepare.” Catherine


1 – 2 lbs. of Salmon Filet with skin

For the Marinade:

3 tbs. teriyaki sauce

2 tbs. rice wine vinegar

1 tsp. orange marmalade or apricot sauce

1/4 cup of Italian parsley – chopped

1 large clove of garlic – chopped

1 inch piece of fresh ginger – chopped

1 tbs. sesame oil

2 tbs. soy sauce


Combine all of the ingredients for the marinade.

Place the salmon in the marinade and cover.

Refrigerate for at least one hour.

Preheat Oven 350 degrees.

Place the salmon in a cast iron pan; skin side down.

Top with the marinade and bake for approximately 30 minutes or until the salmon flakes 
easily with a fork.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Tuna Noodle Casserole Recipe

Tuna Noodle Casserole Recipe
Recipe from: blogchef
Image credit: Bobby
Tuna Noodle Casserole Recipe

“Tuna noodle casserole is very simple and easy to prepare. This recipe combines cooked egg noodles with cream of mushroom soup, cream of chicken soup, tuna, and peas. “ Bobby


3 cups egg noodles

1 (10 ¾ ounce) can cream of chicken soup

1 (10 ¾ ounce) can cream of mushroom soup

1 (5 ounce) can tuna in water, drained

½ cup frozen peas

1-2 cups shredded cheddar cheese

3 ounces French fried onions (or more if desired)


Preheat the oven to 350 degrees F.

Cook the egg noodles according to package directions.

Drain and set aside.

In a large bowl mix together cream of chicken soup, cream of mushroom soup, tuna and 

Stir the cooked egg noodles into the mixture until well combined.

Place into a casserole dish and top with shredded cheese.

Place into the oven and bake for 25 minutes.

Remove from the oven after 25 minutes and top with French fried onions.

Return to the oven and bake for 5 minutes or until the onions are golden brown.

Read more and enjoy this amazing recipe and many more when visiting blogchef

Adapted from Bitz n Giggles.

Wednesday, April 12, 2017

Mussels With Roquefort Sauce

Mussels With Roquefort Sauce
Recipe from: chichoskitchen
Image credit: Cherine
Mussels With Roquefort Sauce

“Many people are afraid to attempt to cook mussels, they think it's difficult to cook, but it's 
not the case. In fact, the hardest part is the washing. Place them in cold water (they should 
close, if they don't you should throw them away). Scrub any dirt off the surface of the 
mussels and remove the beard. Then it will take minutes to cook!” Cherine

Ingredients (serves 4):

1.5 kilos mussels

2 onions, finely sliced

1 cup dry white wine

2 cups crème fraîche

4 ½ oz (125 g) Roquefort, chunked

2 tbsp salted butter

2 tbsp chopped parsley

salt and pepper


Wash mussels in cold water, pulling away beards and scraping off barnacles if there are 

Rinse again and swish around in lots of cold water.

Discard any mussels that remain open.

Sauté the onion in 1 tbsp of melted butter in a large pot.

Add the cream and the Roquefort, then mix.

Add the parsley and season with salt and pepper.

Leave it simmering on medium heat.

Meanwhile, bring the white wine to a boil in a large pot add the mussels and cover.

Wait until all mussels are open, around 5 mn.

Here you have 2 choices, either you scoop the mussels with a slotted spoon and pour over 
the cream sauce; or you filter the cooking liquid and add it to the cream sauce.

Stir over medium heat around 5 min.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Monday, April 10, 2017

Shrimp Fra diavolo

Shrimp Fra diavolo
Recipe from: chichoskitchen
Image credit: Cherine
Shrimp Fra diavolo

“Shrimp fra diavolo is a classic Italian-American creation, a "brother devil" style, where shrimp is simmered in a garlicky, spicy tomato sauce.” Cherine

Ingredients (serves 4):

1 lb (450g) shrimps (about 40 to the pound), peeled and deveined

2 tbsp olive oil

4 garlic cloves, peeled and thinly sliced

½ onion, finely diced

1 cup dry white wine

1 can diced tomatoes, drained

½ tsp (or more) red pepper flakes

2 tbsp fresh basil, finely chopped

Salt  and freshly ground black pepper

4 tbsp flat-leaf parsley, finely chopped

1 lb (450g) linguine


Heat oil in a large skillet over medium heat.

Add shrimp and cook, turning once, until just cooked through, about 3 minutes per side.

Transfer to a plate and set aside.

Add garlic and onion to skillet and cook until soft, 3 to 5 minutes.

Add canned tomatoes and wine.

Season to taste with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water.

Drain, reserving 1/4 cup of the pasta water.

Add parsley, basil, red pepper flakes, pasta water, and shrimp to skillet and toss well.

Divide the pasta equally among four plates and spoon one-quarter of the shrimp and tomato sauce over each plate.

Garnish with the parsley.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Sunday, April 9, 2017

Halibut Fish and Chips

Halibut Fish and Chips
Recipe from: thibeaultstableImage credit: Ann
Halibut Fish and Chips

“Especially when made with fresh halibut.” Ann


Batter for Fish and Chips:

1 cup flour

¼  cup cornstarch

¼  teaspoon salt

1 teaspoon baking powder

1 cup Club soda or Beer (As cold as possible), more as needed

Oil for deep-frying (I used canola Oil)


Mix flour, cornstarch, salt, and baking powder.

Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is 
like a thick pancake batter.

Heat oil for frying to 360 F - 375 F.

Dry Fish well.

Dip into batter letting excess drip off before carefully slipping into hot oil.

Do not crowd pan.

Drain on paper towels.

Adapted from Gardenguru's Tempura Batter

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

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