Randy's Favorite Glaze for Ham

Glaze:

1/2 cup packed brown sugar
3 heaping tablespoons honey
1/2 cup pineapple juice
1 tablespoon Dijon mustard

Slices of fully-cooked ham ( I like to buy spiral ham)

Put all the ingredients in a small saucepan. Heat up to combine them well letting the honey dissolve.

Place ham slices in a 13 x 9-inch baking pan making sure you add some glaze in between layers. The pan has to be almost full of ham. Cover with aluminum foil and bake in a preheated 350 F for 45-50 minutes.

Remove from the oven and baste the slices with the juices.

Becky's Breakfast Syrup

Recipe courtesy of Becky Pullham

In a saucepan mix:

1 cup packed brown sugar

1 cup heavy cream

1 cup light corn syrup

Heat up until all the ingredients are combine and heated through. Serve hot over French toast casserole.

This syrup tends to separate but it will go back to normal when stirred with a spoon.

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

Strawberry Jam

www.bonappetit.com

Bon Appetit Magazine

1 lb fresh or frozen strawberries, hulled and quartered
2/3 cup sugar
1 large Granny Smith apple, peeled and coarsely grated
1 tablespoon fresh lemon juice

In a large skillet put the strawberries and sugar. Stir in apple and cook at medium-low heat breaking the strawberries and sugar dissolves. Simmer for 10-15 minutes until it thickens. Stir in lemon juice.

Refrigerate for at least two hours before eating. Serve within 2 weeks. Keep refrigerated.

Basil Mayonnaise Spread for Sandwiches

This recipe was in one of the issues of Paula Deen's Magazine.

1/4 cup Mayonnaise (I used Light or Reduced-Fat)
2 tablespooons chopped fresh basil
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt (I sed half of that)

Mix and refrigerate until use.

  

Sauted Mushroom and Vegetables

We love this dish. We usually top our grilled steaks with a generous helping of this cheesy side dish.

8 oz fresh mushrooms, cleaned with a damp towel and quartered

1/2 medium yellow onion, sliced

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

1 tablespoon butter

2 tablespoons olive oil

1 big clove garlic, minced

1 tablespoon Worcestershire sauce
1/2 teaspoon steak sauce (A1)

1 teaspoon dried parsley flakes

Salt to taste

Freshly ground black pepper

Provolone cheese, shredded or sliced

In a big skillet, heat up the oil and butter. Once it is hot, add the mushrooms and cook on medium-high heat, stirring now and then. Let the mushrooms get lightly browned on both sides, about 5-7 minutes. Season with black pepper. Add the onion, peppers and garlic and cook on medium heat until the peppers and onions are starting to wilt. Stir in the Worcestershire sauce and 1/2 teaspoon of dried parsley and combine. Add a little bit of salt if necessary (the Worcestershire and steak sauce have salt). 

Spread the mixture in the same skillet in a single layer. Cover with some cheese' sprinkle with 1/2 teaspoon dried parsley. Put the lid on the skillet. Reduce the heat to very low until the cheese melts.

Serve immediately.

Makes 4-6 servings

Cilantro Ranch Dressing

I had this salad dressing at a church activity. It was so good that I had to ask for the recipe.

1 packet Hidden Valley Ranch Dressing (not buttermilk)
1 cup Mayonnaise
1 cup buttermilk
3 tomatillos (remove husk)
1/2 bunch fresh cilantro
Garlic to taste
 Juice of 1 large lime
1 jalapeno (leave seeds if you like it spicy)

Place everything in the blender or food processor and process until the mixture is smooth.

Note: It makes a lot of dressing

Cilantro Jalapeno Cream

Sunset Cookbook

1 cup minced cilantro
1 cup reduced-fat sour cream or reduced-calorie mayonnaise
2 fresh jalapenos chilies, seeded and minced
2 tablespoons lime juice
Salt

Makes 1 1/3 cups

Note: Very good with Beef Kebabs

Salsa Fresca

Sunset Cookbook

3 large ripe tomatoes, diced
1/2 cup chopped cilantro
1 small onion, chopped
5-7 tablespoons seeded, minced fresh hot chilies (I use serranos or jalapenos)
3-4 tablespoons lime juice
Salt

Mix all the ingredients and refrigerate.

Chili Seasoning Mix

Christmas Gifts of Good Taste

1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons dried minced garlic
2 tablespoons ground cumin
2 tablespoons cornstarch
2 tablespoons salt
1 tablespoon sweet pepper flakes
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried cilantro
1 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
1/8 teaspoon ground cloves

In a small bowl combine all the ingredients. Stir until well blended. Store in an airtight container. Give 1/4 cup seasoning with Chili recipe.

Yield: about 1 1/4 cups seasoning mix

Chili

2 pounds ground beef
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) pinto beans, undrained
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup Chili Seasoning Mix

In a large skillet cook beef over medium heat until brown; drain meat. Stir in tomato sauce, beans, tomatoes and chili seasoning mix. Reduce heat to low. Stirring occasionally, cover and simmer 30 minutes. Serve warm.

Yield: about 7 cups chili

Cinnamon-Honey Butter

1 stick unsalted butter, softened
1/2 cup powdered sugar
1/2 cup honey
1/8 teaspoon salt
1 teaspoon ground cinnamon

Mix all the ingredients combining well so no butter lumps remain unmixed.

Honey and Thyme Marinade

6 boneless skinless chicken breasts

1/2 cup Canola oil
1/2 cup honey
3/4 teaspoon garlic powder
3/4 tablespoon dried thyme
Salt to taste

Combine the marinade ingredients in a small glass bowl and heat uo in the microwave just to melt the honey. Mix well.

Place the chicken in a ziploc bag; add the marinade, seal the bag and rub it well. Refrigerate overnight.

Remove the bag from the refrigerator 30 minutes before grilling. Discard the marinade. Grill the chicken breasts on medium temperature until the juices do not run pink anymore and the internal temperature is 160-170. It will depend on the thickness of the chicken breasts.


Makes 6 servings

Sweet and Sour Sauce

Recipe courtesy of Liz Wilson

1 cup each:

Ketchup

Sugar

Cider Vinegar

Heat up to dissolve the sugar. 

If you desire, add 1/2 teaspoon cornstarch and blend well. Cook to thicken.

Note. You can add 3/4 cup cider vinegar only and add 1/4 cup pineapple juice before heating up or cooking.

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

Rosemary Garlic Marinade (For Chicken)

1 cup olive oil
1 tablespoon salt
1 1/2 teaspoons ground  black pepper
1/4 cup lemon or lime juice
2 teaspoons fresh rosemary, chopped (or some more if you desire)
4 ounces prepared garlic (1/2 cup minced)
1/8 tespoon ground turmeric (optional)

Mix all the ingredients. Marinade 8-10 lbs chicken pieces for 4 hours or overnight.

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Grilled Chicken Marinade

The grilled chicken turned out very moist and flavorful.

1/4 cup worcestershire sauce
1/4 cup Canola oil
1/2 teaspoon Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper

Mix all the ingredients. Use to marinade 1 1/2 lb chicken breast. Let it marinade in the refrigerator, covered for 4-6 hours or overnight.

Makes 1/2 cup marinade.

BBQ Rub (for pork, chicken and beef)

 1 1/2 tablespoons salt
3/4 tablespoon black pepper
2 tablespoons dark brown sugar, packed
2 tablespoons paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon garlic powder
1/2 teaspoon onion powder

Mix and store in airtight container.

Caramelized Onions

Southern Living, Ultimate Christmas Cookbook.
www.southernliving.com

You do not have to pile them up on top of your burger as I do but I just LOVE, LOVE, LOVE onions.

3 tablespoons olive oil
3 large sweet onions, thinly sliced
1 1/2 tablespoons balsamic vinegar
1/4 teaspoons freshly ground black pepper

Cook onions in hot oil on medium heat; cook stirring often for 30 minutes or until caramelized. Add vinegar and black pepper.

Remove from heat; cool slightly.

Makes 1 1/2 cups