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

Baked Scallops

Baked Scallops
Recipe from: chichoskitchen
Image credit: Cherine
Baked Scallops

“A great idea for a simple quick & tasty dinner!!” Cherine

Ingredients (serves 6):

2 lbs (900g) scallops rinsed and drained


4 tbsp unsalted butter, melted

½  cup bread crumbs

2 to 3 tbsp chopped parsley

2 garlic cloves crushed

3 tbsp olive oil

salt and pepper


Preheat oven to 400 ºF (200 ºC).

Place scallops, melted butter and garlic in a bowl.

Season with salt and pepper to taste.

Stir gently to combine.

Transfer to a baking dish.

Combine bread crumbs, parsley and olive oil in a bowl.

Sprinkle this mixture over the scallops and bake in the oven until scallops are firm and 
crumbs are brown, about 15 minutes.

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

Sunday, April 2, 2017

Bitch On Wheels

Bitch On Wheels
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Bitch On Wheels

"After seeing two recipes for the drink, I went with the one that seemed more palatable.  Generally speaking, when you combine Almond, Coconut, and Pineapple, in a cocktail, the result is going to very tasty.  This drink doesn't disappoint.  The hint of Citrus and Jager are great complements to the tropical theme of this tasty libation.  We hope you'll give it a try, our featured cocktail... Bitch On Wheels.  Cheers!" hamptonroadshappyhour


1.5 oz. Malibu Coconut Rum

1 oz. Almond Liqueur

.5 oz. Jagermeister

2 oz. Pineapple Juice

2 oz. 7-Up

Cherry and/or Lemon Wheel to garnish


Combine the 3 spirits and Pineapple Juice in an ice filled cocktail shaker. 

Cover, shake well, and pour into your favorite cocktail glass. 

Add the 7-Up, gently stir, garnish according, drop in a couple of sipping straws, and get 
ready to hang on for a tasty ride with your... Bitch On Wheels.  Enjoy!

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

Strawberry Cream Cake

Strawberry Cream Cake
Recipe from: chichoskitchen
Image credit: Cherine
Strawberry Cream Cake

“A bountiful of luscious strawberries - an indication of Spring's arrival!!!” Cherine

Ingredients (serves 8 to 10):

For the Cake:

1 ¼ Cups (175g) All-Purpose Flour

2 ½ tsp (10g) Baking Powder

1/8 tsp Sea Salt

5 Large Eggs, separated

1 ¼ Cups Granulated Sugar

5 Tbsp Boiling Water

1 ½ tsp Vanilla Extract

Grated zest of 2 Lemons

For the Strawberry Cream Filling:

2 Cups Fresh Strawberries, hulled and thinly sliced, plus more for garnish

1 tsp Fresh Lemon Juice

4 to 6 Tbsp Granulated Sugar

2 Cups Crème Fraiche

2/3 Cup Heavy Whipping Cream

1 tsp Vanilla Extract

Confectioners’ Sugar for dusting

Preheat oven to 350˚F (180˚C). Line the bottom of a 9-inch spring form pan with parchment 

To make the cake, sift together the flour, baking powder and salt.

Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip together the egg yolks 
and sugar on high speed until thick; the mixture will be grainy.

Reduce the speed to medium-low and add the boiling water.

Turn off the mixer and scrape down the sides and bottom of the bowl. Increase the speed to 
high and whip again until thick.

Stir in the vanilla extract and lemon zest.

Reduce the speed to low and stir in the flour mixture.

In a separate bowl, whip the egg whites on medium-low speed until frothy. Increase the 
speed to medium-high and whip until thick and smooth; the mixture should not look dry.

Fold half of the whites into the batter, and then fold in the remaining whites.

Gently spread the batter in the prepared pan.

Bake until a wooden skewer inserted into the center of the cake comes out clean, about 30 

Let the cake cool in the pan for 10 minutes.

Run a knife around the inside edge of the pan and remove the ring.

Invert the cake and remove the base of the pan.

Carefully peel off the parchment.

Transfer the cake to a wire rack and let cool completely.

Using a serrated knife, cut the cake horizontally into 3 layers.

To make the filling, place the 2 cups strawberries in a bowl.

Stir in the lemon juice and 2 Tbsp of the granulated sugar.

Taste for sweetness; depending on the berries’ ripeness, you many need to add additional 1 to 2 Tbsp more sugar.

In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, 
cream, vanilla and the remaining 2 Tbsp granulated sugar.

Whip on medium-high speed until soft peaks form and the cream hold its shape.

Place 1 cake layer on a cake stand or serving plate.

Arrange 1/3 of the strawberries and their juices over the cake.

Spread 1/3 of the cream over the berries.

Repeat the layering process with the remaining 2 cake layers, berries and cream, ending 
with a layer cream.

Before serving, dust the top of the cake with confectioners’ sugar and garnish with additional berries.

Cut the cake with a serrated knife.

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

Shrimp Scampi with Red Bell Pepper over Fettuccine

Shrimp Scampi with Red Bell Pepper over Fettuccine
Recipe from: Bestestrecipes
Image credit: Maria
Shrimp Scampi with Red Bell Pepper over Fettuccine

“Another version of this particular Spanish recipe for shrimp in garlic oil as the basic recipe for Camarones al Ajillo: fast, easy and delicious!” Maria


¾ Cup Olive Oil (for sautéing, so not Virgin Extra)

1½ pounds of cooked, peeled and clean shrimps

4 big cloves garlic, finely cut

1 lemon juice

1 cup Chardonnay white wine

1 Red Bell Pepper, in chopped

3 tablespoons, chopped parsley

1 teaspoon Sea Salt to taste, at the end

1 teaspoon paprika

1 dash red pepper flakes

3.5 oz can Pimientos whole red Conchita ®

8 oz Fettuccine


In a big skillet add the olive oil.

Sauté the garlic over medium heat, one minute.

Add the lemon juice and wine.

Add the Red Bell Pepper and sauté that a bit as well.

You have now created spicy garlic oil that's ready to receive the shrimp.

Add the shrimp and sauté the mix at medium high heat for 3 minutes.

Let reduced and marinate in these liquids.

Cook over low heat for 30 minutes or until the shrimp are done, often checking them and 

Sprinkle the one teaspoon of sea salt over the shrimp.

In the meantime, cook the Fettuccine according with the package instructions or the 
personal taste.

Gentle mix the Fettuccine with the Shrimps.

Garnish with some Parsley, optional. That's it!

¡Buon Appetito! ¡Buen Provecho!

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