Recipe: Easter Krispie Treats
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Recipe: Easter Krispie Treats
Baked Ham... a tradition for holiday meals and large family get togethers... and with Easter this coming weekend I thought it would be a good idea to post some links to some previous posts.
Here are links to my posts about Baked Ham.... The Buying Guide, Baking and Roasting Tips and some Glaze Recipes...
I hope you find them helpful.
A Guide to Buying Ham
Roasting and Baking Tips for Baked Ham
Baked Ham with Rum and Coke Glaze
Jack Daniels Glazed Ham
Looking for stress-free and easy sides that will not only look and taste great... they will impress your guests?
Look no further... I have great recipes for you to consider adding to your menu.... many can be prepared ahead... so it let's you get out of the kitchen and so you can spend time with family and friends.
Duchess Potatoes - so elegant and easy... and can be made ahead and frozen
Scalloped Potatoes - a perfect side to just about any meat
Broccoli Cheese Mashtini - This makes a great presentation... mashed potatoes and broccoli with a little cheese sauce...and is so easy to put together
Sweet Potato Mashtini - another great presentation... make the mashed sweet potatoes ahead and assemble it before serving... what could be easier?
Crockpot Au Gratin Potatoes - using a crockpot is a great way to free up much needed oven space... set this up and let the crock pot do all the work
Mashed Sweet Potatoes - perfect with ham or pork
Creamy Mashed Potatoes - a classic that's always a hit
Green Bean Casserole - easy and delicious... a true classic holiday side
Southern Corn Pudding- a wonderful sweet corn flavor makes this dish a hit
Fresh Asparagus - click the link for tips on cooking asparagus and a how-to on a variety of cooking methods
Slightly Sweet Parslied Carrots - delicious and easy
Creamed Onions Mornay - pearl onions in a creamy Mornay sauce
Sweet and Sour Red Cabbage - a great side to many German dishes... and surprisingly easy to make
Southern Buttermilk Biscuits - a list wouldn't be complete without biscuits
Recipe: Chocolate Eclair in a Jar
If are making them without a food processor... use a pastry cutter to cut in the butter.
Recipe: Southern Buttermilk Biscuits
Fabulous ideas are not always expensive .... the idea above comes from Better Homes and Gardens... the colorful take-out containers are readily available at craft stores and discount stores... just place a jar inside and fill with flowers...
I love to make a table festive and fun… and I’m always looking for great ideas …
These adorable bunnies and chicks make a really cute place setting or finger puppets that kids will love….. They’re easy to make with a kit you can get at Paper Source.
Need something more adult looking for your table? ... How about this wonderful idea..
This idea comes from the folks at Southern Living. They have easy step by step instructions to make these beautiful eggs. You should be able to find nests at your local craft supply stores.
Recipe: Blueberries and Cream Cake
Recipe: Crock Pot Moroccan Sweet Potato and Beef Stew
I didn't add water to the dish that I microwaved the broccoli and mushrooms in.. the water that comes out of the mushrooms during cooking is more than enough moisture.
Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo
Fettuccini, cooked according to package directions
1 tablespoon low fat margarine
1 tablespoon flour
1 cup fat free milk
1 1/3 cups 1% low-fat cream cheese
1 ¼ cups grated fresh Parmesan cheese
½ teaspoon salt
Freshly ground black pepper to taste
1/2 bag (12.6 oz bag) BirdsEye frozen broccoli florets
1 pkg. (8 oz.) fresh mushrooms, sliced
All you need to do:
Cook fettuccini according to package directions. Drain.
Place the broccoli and mushrooms in a microwaveable dish, cover and microwave on high until tender.
In the same pot you cooked the fettuccini in, melt the margarine.
Stir in the flour.
Gradually add the milk, stirring constantly with a whisk.
Cook until thickened, about 5-6 minutes.
Add 1 cup Parmesan, cream cheese and salt, stirring constantly with a whisk until cheese melt.
Add the pasta and cooked mushrooms and broccoli and toss. Sprinkle with the remaining ½ cup Parmesan cheese.
Recipe: Bangers and Mash
Recipe: Shamrock Rice Krispie Treats
Looking for more holiday meal ideas? Pork is a traditional meat for many holidays, Easter being the most popular. You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the novice cook.
First stop… the Butcher
I know I’ve said this before… the butcher… a good one.. is your friend. I have had loads of help from my grocery stores' butchers. They’re eager to help and really have a wealth of information.
But… as with many experts who are passionate about their subject… a butcher going on about your choices can overwhelm you with information. The best advice I can give you… do a little reading before hand… so when you ask your butcher for help.. you’re not lost in all the information.
Ordering a Crown Roast
I highly recommend that you order it in advance. With the holiday still a couple of weeks away, stop by the butcher and ask how much advance notice you will need to give him to order a Crown Roast of Pork. While you’re there, ask him what size he recommends for the number of people you plan to serve. Then go home and do a little research, plan your menu and then order your meat.
I have gotten burned too often by either not ordering enough or way too much. In all fairness to the butcher, he doesn’t know what else I plan on serving and just what kind of meat eaters are among my guests. Take his recommendation and think about it before ordering. I’d recommend two chops per person as a generous serving.
So Just What is a Crown Roast of Pork?
A Crown Roast of Pork is made up of pork rib roast/ rack of pork. It’s formed by tying the rack into a circle with the ribs standing up. I have always had the butcher do it.
Before roasting … or it can also be barbecued… there is a bit of prep work that needs to be done. I have always had the butcher do this also. The roast needs to be … what is called… “Frenched”. What this means is … the meat needs to be cut away from the end of each rib so that part of each bone is exposed.
Okay so now you have your roast… let’s go over your cooking options. Roasting is by far your best choice. It is easy and pretty hassle free. It leaves you time to concentrate on other parts of your meal.
There are articles on how to barbecue one, but they are few and far between…. However.. if you are intent on barbecuing… here is an article to help you. I have never barbecued one and not sure I ever will, I like roasting mine.
The National Pork Board follows the guidance of the US Department of Agriculture recommendations, which say to cook roasts to an internal temperature of 145 degrees F., followed by a 3-10 minute rest time.
Roast in a shallow pan, uncovered, at 350 degrees F for 12 minutes a pound and be sure to check the internal temperature with a meat thermometer. Cover the ends of the bone with a strip of foil.
Brining is marinating meat in a salty liquid, usually water, and sometimes with other liquids, such as, in the case of pork, apple cider.
Many people brine their crown roasts before roasting, it makes the meat tender and does infuse flavor also. There are a number of popular recipes, one of the best is by Williams Sonoma.
There are a variety of basting sauces to use… typically the roast is seasoned and basted before and periodically during roasting.
Some recipes stuff the center and then cook the roast stuffed… some cook them separately and spoon the stuffing into the hollow just before serving. Both methods are good… it can just be personal choice which method to go with.
A word of caution, stuffing it and roasting it stuffed can be tricky… you don’t want the meat to be done and the stuffing not. Make sure you don’t overstuff it.
I recommend making them separately and spooning the stuffing in before serving or cooking them separately and spooning some of the stuffing in the center about 30 minutes before the roast is finished cooking, then returning it to the oven, this way everything is thoroughly cooked and the stuffing in the center has a little crust on top when it comes out of the oven.
As with the basting sauce, stuffings vary widely and are really personal choice. My Apple Cranberry Stuffing recipe was actually a recipe I found years ago and was for a Crown Roast of Pork…. I used it for Cornish Game Hens and have used it for turkey almost every Thanksgiving since.
How to Carve a Crown Roast
Insert a large carving fork in the side between two ribs to steady it. Using a large sharp carving knife, cut down each rib to cut each chop off.
Need Roasting Pans, Accessories, Recipe Ideas or Even Wine Pairings?
Check out Williams Sonoma, they have everything you may want to add to your kitchen supplies and they have wonderful recipe ideas and serving ideas. The wonderful main picture above is for their Brined Crown Roast of Pork.
I hope I took some of the mystery out making a Crown Roast of Pork and inspired you to try it. Pork is always a wonderful choice, easy to make and low in fat… after all … it is the other white meat.
Raw Crown Roast of Pork by Pork Be Inspired
Header picture by Williams Sonoma
So you've decided to make a ham for the holiday.... and you've read my post about Choosing the Perfect Ham... now for tips on baking and roasting the ham.... it really is easy... just a few things to remember...
I hope you have a wonderful holiday and that I helped ease the stress a bit!
Recipe: How to Bake or Roast a Ham
All you need to do:
Bake at a low oven temperature (325-350 degrees F) (recipes vary on the temperature)… If you’re following a recipe… follow your recipe as to oven temperature and time…otherwise… figure about 20 minutes a pound at 325 degrees F.
The ham is placed cut side down on a flat rack.
Do not overcook ham or it will become dry and tough. Fully cooked ham should be cooked to 140 degrees F. To ensure doneness, use a meat thermometer.
Some things to remember and a few tips...
Although a cured ham doesn’t need additional cooking, baking releases juices that accentuate the flavor while tenderizing the meat.
Some recipes create a “little sauna” by adding liquid to the bottom of the roasting pan (just below the rack with the meat on it) and loosely tenting foil over the meat. This prevents any chance of the meat drying out.
If the label on your ham says “cook before eating”, then cook until the internal temperature is 160 degrees F.
When placing a meat thermometer, insert it in the thickest part of the meat and be sure the thermometer is not touching a bone because this can give you a false reading.
Do not use sharp utensils that may pierce the ham when trying to turn it because piercing causes valuable juices to escape.
To add extra flavor, apply a glaze to the ham during the last 20-30 minutes of the cooking time. Take care that the glaze does not burn as this will spoil the flavor.
Let the ham rest for 10-15 minutes before carving.
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter