Ham W/ Raspberry chipotle glaze

Ingredients

• 1 and 1/2 cups seedless raspberry preserves
• 2 tablespoons white vinegar
• 1 to 3 canned chipotle peppers in adobo sauce, chopped small
• 3 cloves garlic, smashed and minced
• 5 - 6 pound cooked ham (rump half or shank portion)
• 24 whole cloves, for studding ham (optional)
• 1/2 cup brown sugar 

Instructions

1. Preheat the oven to 325 degrees F.
2. In a small saucepan combine raspberry preserves, vinegar, chipotle peppers  sugar 
3. and garlic. (If you are mot sure about it being spicy, start with one chipotle and taste it. Add more if you like.)
4. Cook and stir over medium high heat just until boiling. Reduce heat to medium and bring to a simmer. Cook, uncovered, about 10 minutes more. It will start to thicken up. (You will have about 1 and 1/2 cups glaze.) Set aside.
5. Set a rack inside of Roasting pan . If you don't have a roasting pan, set a large oven-safe cooling rack over a Baking sheet with raised edges. You want to keep the ham lifted from the liquids that will pool in the pan.
6. Cut open the packaging on your ham and throw away the glaze packet than probably came with it. We have loftier plans for this ham.
7. Set your ham flat side down on the rack. Which we call face down 
8. 
   
9. 
   
   
   
   Use a sharp serrated knife to score the ham by making diagonal cuts in a diamond pattern. See photos. Make the cuts about a half inch deep.
10. If you want, stud your ham with cloves. Push one clove into the crosses of the diamond cuts you made. I love the earthy undertones cloves add! But it's totally up to you and it will still be a great ham if you skip the cloves. I've done it both ways.
11. Brush the ham generously with the glaze you made. Don't use all of it, we need to brush again later too.
12. If you have an  thermometer that is safe for the oven insert it into the center of the ham. The thermometer should not touch the bone. (Or use an instant-read one later.)
13. Bake in a 325 degree oven for 1 and 1/2 to 2 and 1/4 hours or until thermometer registers 135 degrees F. (About 20-25 minutes per pound). Remember, the ham is pre-cooked, so you are just getting it nice and warm for serving, and crisping up the outside.
14. About 20 minutes before your ham is going to be done, remove it from the oven and brush with more glaze. Return to the oven.
15. When the ham reaches 135 degrees, remove from the oven and cover with foil until ready to serve. Serve with remaining glaze. 
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17. Use your leftover bone to make soup 😃

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JERK RIBS

Ingredients

• 4 Scotch bonnet peppers 
• 6 garlic cloves
• 2 tbsp vegetable oil
• 1/2 cup light brown sugar
• 2 tbsp allspice
• 1 tbsp ground thyme
• 1 tsp nutmeg
• 1 tsp ground cinnamon
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3-4 lbs of pork baby back or spare ribs

Instructions

• Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
• Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours.

For the Grill

• If you like it low and slow, set up the grill and preheat to 225°F. Add smoker chips per package instructions if using. 
• When the wood begins to smoke, unwrap the ribs and place on a sheet of aluminum foil bone side down, meaty side up. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. 
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs 
• If you don’t have the time: Set up the grill and preheat to medium (325° to 350°F). 
• Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.

For the Oven

• Preheat oven to 325°F.
  

  Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
  

  At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

CREAM CHEESE POUND CAKE

What you need

• 3 sticks salted butter, room temperature (1 1/2 cups)
• 8 oz cream cheese, room temperature (1 bar)
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoons baking powder 
• nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Don’t over mix
3. Generously coat bundt pan with cooking spray; immediately pour in batter . Tap pan on work surface to eliminate any large air bubbles.
4. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
5. Cool 10 minutes in the pan. Turn out the cake carefully ; cool completely, with top sides up, on a wire rack.
6. https://recipemamalinda.blogspot.com/2020/09/lemon-glaze-icing.html

CHICKEN LASAGNA

Ingredients

• 3 chicken breasts cooked and shredded
• 16 ounce package lasagna noodles cooked per box instruction

Ricotta Filling

• 15 oz ricotta cheese
• 1 egg 
• 1 tablespoon fresh basil diced
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

White Sauce

• 4 tablespoons butter
• 1/2 large onion diced
• 4 tablespoons flour
• 4 cups milk
• 1 teaspoon seasoned salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups sharp white cheddar cheese
• 4 ounces Parmesan cheese grated
• 15 - 20 basil leaves diced
• 6 slices bacon cooked crispy
• 3 ounces sun-dried tomatoes chopped
• 3 cups mozzarella cheese shredded

Instructions

• Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil.  Once boiling, add in your lasagna noodles and cook per instructions. When cooked, drain and run pasta under cold water to stop the cooking process or get the mo boil noodles .  Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside. 
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions . Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken. 
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes. 

Sweet potato pound cake

Ingredients

• 3 c all-purpose flour 
• 
  
• 1 1/2 c butter
• 1 1/2 c sweet potato cooked and mashed
• 1 c sugar
• 3/4 c brown sugar packed
• 4 eggs
• 1 1/2 c sour cream
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Maple Pecan Praline Sauce

• 1 1/4 c light brown sugar
• 1 c pecans chopped
• 1/2 c salted butter
• 1/2 c heavy cream
• 1/4 c maple syrup any kind 
• 2 tsp vanilla
• 1/4 tsp kosher salt

Instructions

• Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
• Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
• Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.

Maple Pecan Praline Sauce

• To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel. 
• Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.

Creamy chicken biscuit casserole

Ingredients:

1 small onion diced

1 1/2 teaspoons butter

2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs. I used both.

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup mayonnaise

1 cup milk

1/2 cup of red bell peppers.

1 1/2 cups shredded mild cheddar cheese

refrigerated biscuits in the can. Any kind.

1 bag of frozen frozen broccoli florets.

Directions:

1 Preheat oven to 350.

2 Grease the bottom and sides of an 11×7 inch baking dish.

3 Chop the onion and bell pepper.

4 Heat butter in a small nonstick skillet and saute until tender. Remove from pan after 3 or 4 minutes.

5 Combine cooked onion, soup, broccoli, chicken, milk, bell peppers and mayo in a bowl and then turn into the prepared baking dish.

6 Bake for 15 minutes and remove from oven.

7 Sprinkle 1 cup of the cheese over the baked mixture.

8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over the biscuits.

9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer. Remove from oven and allow to cool for five minutes 

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GREEK SALAD

• 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
• 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
• 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
• 1/2 whole Red Onion, Sliced Very Thin
• 1 can of black olives
• 6 ounces, weight Crumbled Feta Cheese
•  Fresh Parsley, Roughly Chopped
• 1/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Sugar (more To Taste)
• 1 clove Garlic, Minced
• Black Olives (extra), Thin , I slice mine 😊
• 1/4 teaspoon Salt
•  Black Pepper
• 1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl. 

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

GREEK CHICKEN AND POTATOES

Ingredients

• 8 chicken thighs or Legs
• 4 large potatoes cubed
• 3 tbsp olive oil
• 2-3 tbsp lemon juice
• 3-4 garlic cloves crushed
• 1 tbsp dried oregano
• 1 tsp rosemary finely chopped
• salt and pepper to taste

Instructions

• Pre-heat the oven to 200ºC/390ºF. 
• Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan. 
• Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the garlic and herbs. Place the seasoned chicken in between the potatoes in the sheet pan and pour over the herb mixture. Top the chicken with lemon slices (optional). 
• Place in the oven and allow to bake for 45-60 minutes or until the chicken is golden brown and cooked through and the potatoes are crisp and cooked. (I tossed the potatoes half-way through cooking to ensure even browning.)
• Remove from the oven and serve with Greek salad.