8-10 pound bone-in cooked ham
1 cup packed brown sugar
3 tablespoons PURE maple syrup
1 teaspoon creamy horseradish
1 LARGE orange
3 tablespoons cornstarch
1/2 cup sugar
1 cup cold water
1 can undrained pitted dark sweet cherries
Juice of 1 LARGE lemon
Preheat oven to 325°.
Place the ham on a rack in a roasting pan.
Using a sharp knife score the ham in a diamond pattern 1/4 inch deep.
Mix together the brown sugar, maple syrup and creamy horseradish. Rub all over ham making sure to get it deep into the slits.
Push cloves into the orange rind and place orange in roaster next to ham.*
Bake covered and undisturbed for 2 hours (15 minutes per pound) until thermometer reads 140°.
NOTE: Make sure it is a LARGE and JUICY orange. This will help keep the ham moist.
In a small saucepan whisk together the cornstarch, sugar and water until smooth.
Stir in cherries and bring to a boil. Cook until thickened, 1-2 minutes.
GOOD MORNING sweet friends. I hope you had as nice a week and weekend as we did. The weather has been wonderful and allowed us to catch up a bit after the less than stellar winter we had! Hubby has been working on the fence and I’m trying to get caught up on a shelf that he built me, but it’s been too cold to paint before now. Hopefully I’ll get the shelf finished later today.
OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We have another BEAUTIFUL week predicted with no rain in sight!!! YAY!!!! It’s starting to finally feel like spring. I’ll have on my usual uniform 😀 Levi’s, a comfy t-shirt and my gray pops.
ON THE BREAKFAST PLATE Carrot and Apple baby food squeezer with hot water
AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS
LAUNDRY… all done for the moment 😀
LIVING AREAS… need a bit of tidying
KITCHEN… needs a bit of tidying
YARD… fence repairs continue and a bit of gardening
BLOG… updating a few recipe posts and planning for some trip posts
CRAFTS/PROJECTS… nothing this week or probably the next couple of weeks either, but then I’ll get started on the wool ball garland so I can get a picture posted for you to see
APPOINTMENTS… just a couple this week which will give hubby a bit of a break from fence building…
TO DO… errands, groceries, paperwork and a few phone calls
ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Our family reunion trip is coming up and we’re looking forward to catching up with those we haven’t seen in a few years. We always have such a GREAT time together. I recently found this image that TRULY depicts our group.
We’re also going to spend some time with hubby’s elderly father while we still can. He’s still sharp as a tack, but his body isn’t cooperating 🙁
While we’re gone we’re also going to tour the Winchester Mystery House, a story and place that has always intrigued me!Right now they have a “Mansion and More” package that also tours areas that have been previously closed for more than 90 years AND as a bonus you can now take pictures!
I’M READING Jana DeLeon’s Miss Fortune series is always a fun read. I’m finishing up Fortune Furlough book #14 and then beginning Kristin Hannah’s Night Road that my friend Heather loved and recommended I read. It will be perfect for vacation 😀
WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH We are still getting used to the new system and with it being the end of the season for most shows I’m really glad there isn’t an overwhelming list of things to catch up on 😀
FAVORITE PHOTO FROM THE CAMERA I always find it amazing how others do things. And while this was an older builder grade fence, it still amazes me that they installed parts wrong and didn’t even bother securing the frame pieces to each other. Hubby is doing a GREAT job of updating AND securing the pieces together. He even built himself a template for spacing the boards evenly 😀
HEALTH & BEAUTY TIPS
MENU PLANS FOR THE WEEK MONDAY – C.O.R.N or TAVERN for sandwiches TUESDAY – SESAME CHICKEN SALAD WEDNESDAY – BAKED HAM & CHEESE SANDWICHES with SALAD THURSDAY – BAVARIAN MEATBALLS & BOSTON BAKED BEANS FRIDAY – HONEY GARLIC CHICKEN SATURDAY – CHICKEN TACO CASSEROLE SUNDAY – TROPICAL LIME CHICKEN BITES
This light and bright salad is oomphed up by FRESH basil, FRESH parsley and FRESH lemon juice to make this a spring favorite!
PORKY PIG FARMER’S MARKET SALAD
8 ounces pasta, bowtie or campagnelle
1 cup FRESH chopped green beans
2 cups sliced cherry tomatoes
2 cups chopped seeded cucumber
1 cup chopped red pepper
2 cups chopped ham steak
1 1/2 cups mozzarella balls
1 small red onion, chopped
1/2 cup FRESH chopped basil
1/2 cup FRESH chopped parsley
1/2 cup Avocado oil
1/4 cup champagne vinegar
Juice of 2 lemons
1 1/2 teaspoons sugar
1 teaspoon lemon zest FRESH ground sea salt and black pepper, to taste
2 tablespoons roasted sunflower or pumpkin seeds
In a large saucepan bring salted water to a boil over high heat.
Add pasta and cook for 10 minutes.
At 10 minutes add green beans and bell pepper cooking for 2 more minutes.
Drain and rinse WELL with cold water.
Transfer to a large salad bowl.
Stir in tomatoes, cucumbers, ham, red onions and mozzarella balls.
In a small bowl combine lemon juice, sugar, lemon zest, shallot, salt and pepper. Let stand for 10 minutes.
In a small food processor add the lemon juice mixture, champagne vinegar, basil, parsley and oil, pulsing until well blended.
Pour over pasta mixture. Toss to coat and set aside for 10 minutes.
Add pasta mixture to the veggie mixture, sprinkle with seeds and toss to mix.
This makes a wonderful bundt cake for any holiday!
CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes
1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins
Preheat the oven to 325°.
Line a muffin pan with paper liners, and set aside.
In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
Add to wet mixture and blend well.
Fold in raisins and all but 2 tablespoons of walnuts.
Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.
8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest
In a mixing bowl, beat the unsalted butter until it becomes fluffy.
Add the cream cheese and continue to beat.
Add powdered sugar and lemon zest, beating to incorporate until smooth.
Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
Sprinkle with reserved walnuts.
NOTE: This makes a WONDERFUL small bundt cake. Adjust the baking time from 18-20 minutes to 35-45 minutes.
While this recipe is an entree it turns into a salad for us. We usually go heavy on the micro greens and then cut up all the parts to toss with the sauce and YUMMY salad just magically appears before it quickly disappears!
BALSAMIC POMEGRANATE CAPRESE CHICKEN
1 1/2 cups pomegranate juice
1/2 cup STRONGQUALITY balsamic vinegar
2 boneless, skin-on chicken breasts** (SEE NOTE) FRESH ground Himalayan sea salt and black pepper
2 tablespoons avocado oil
2 heirloom tomatoes, sliced 1/4-inch-thick
1 small red onion, thinly sliced
fresh buffalo mozzarella, sliced 1/4- inch-thick
1/4 cup crushed pistachios
Fresh BABY basil leaves or micro greens, for garnish
Bring pomegranate juice and vinegar to a SLOW simmer in a small saucepan over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, about 45 minutes. Season to taste and set aside to cool.
Preheat oven to 300°.
Generously Sprinkle chicken breasts liberally with FRESH ground Himalayan sea salt and pepper on both sides.
Add oil to a medium ovenproof skillet and heat over medium-high heat.
Place chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes.
Flip chicken and cook for another 2 minutes.
Transfer skillet to the oven and roast until cooked through and juices run clear, 10 to 12 minutes.
Let rest for 5 minutes.
Slice the cooked chicken breast 1/4-inch-thick.
Layer tomatoes, onions, chicken and mozzarella on a platter.
Drizzle with the pomegranate reduction.
Sprinkle with crushed pistachios.
Scatter basil leaves or micro greens on top.
NOTE: Skinless, boneless breasts cans be substituted, but the browned crispy skin is a MUST for us. If you do substitute, be sure to also adjust the cooking time. You can also start with a thick slab of bacon under the chicken to create the illusion of crispy skin.
GOOD MORNING I hope you had a WONDERFUL Easter celebration full of family and friends. We had a quiet day with a wonderful meal if I do say so myself 😀 I’m also off and running early this morning so am moving right into it.
OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We had 2 glorious days last week that were extremely warm for this time of day and then it turned cool again, but this week looks like it’s going to be really nice and sunny too, perfect for the fence repairs and new garden frame building 😀 We have to return the old cable equipment today, run some errands and pick up more wood and parts for the fence so I’m wearing jeans and a comfy t-shirt with pops.
ON THE BREAKFAST PLATE Mixed berry yogurt, a banana and hot water
AS I LOOK AROUND THE HOUSE/WEEKLY TO DO LIST & HOUSE PROJECTS/CRAFT BASKET/APPOINTMENTS
LAUNDRY… sheets and towels
LIVING AREAS… needs a bit of tidying up
KITCHEN… is like laundry and there is always something to do 😀
YARD… finally getting the weeds under control with this longer stretch of sunny weather we’ve had and hubby is making good progress on the fence.
BLOG… trying to organize some older trip posts before we start taking more 😀
CRAFTS/PROJECTS… I have the parts for making some wool ball Christmas garland that I want to get started on even though it’s only April – Christmas will be here before you know it if I don’t get it done.
APPOINTMENTS… hubby has one Thursday, but I get the week off other than errands 😀
TO DO… same old same old daily chores and food prep
I’M READING Wild Irish Rose, The Merriams Book 1, by Ava Miles
WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH We switched cable services around here so this is a serious work in progress category!
FAVORITE PHOTO FROM THE CAMERA There is a pond just one street over that is a favorite to migrating geese and even some that seem to have made it a year round home. There is one couple I call “Fred and Ethel”. Fred has been hanging out on the actual road near the edge of the pond for several weeks now and I decided Ethel must have her nest very close to that edge. A couple days ago I was rewarded to see Fred and Ethel with 5 new little ones in tow crossing the road. They actually let me get close enough to take a few pictures. 😀
HEALTH & BEAUTY TIPS
MENU PLANS FOR THE WEEK MONDAY – OUT – TYEE TUESDAY – BLT SALAD WEDNESDAY – OUT – OT THURSDAY – BBQ PORK TENDERLOIN, BAKERS & SALAD FRIDAY – BUFFALO CHICKEN CASSEROLE & SALAD SATURDAY – PORKY PIG FARMER’S MARKET SALAD SUNDAY – BAVARIAN MEATBALLS
Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.
SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided ZEST and Juice of 1 lemon
2 cloves garlic, minced FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice
In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
In a separate bowl add apricot halves, juice and artichokes, tossing to mix. Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.
Heat oven to 400°.
Coat a sheet pan covered in foil with non-stick cooking spray.
In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
Add carrots to the marinade in the first bowl, tossing to coat.
Arrange carrots on the sheet pan.
Roast carrots for 15 minutes.
Add in chicken pieces in a single layer.
Top with the apricot mixture.
Roast 30-35 minutes until chicken is cooked through to 160°.
This recipe is so SIMPLE, but leaves you with the satisfied feeling of having had a fine gourmet meal. The pork chops turn out fork tender and the sauce blends to make its own gravy! There is the added bonus of changing up the flavors by just changing the soup flavor 😀
BUTTERMILK PORK CHOPS ala SLOW COOKER
6 LARGE boneless pork loin chops
1/4 cup WONDRA FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 tablespoon butter
1 pound mushrooms, thickly sliced
1 small bunch green onions, sliced
1/3 cup favorite white wine
1/4 cup chicken broth
1 can cream of ???? soup (today I use broccoli cheese to compliment the veggie of choice)
1 cup buttermilk
Spray slow cooker with non-stick cooking spray.
Generously season pork chops with FRESH ground salt and pepper.
Dredge pork chops in flour, shaking off excess.
Heat oil in large skillet.
Sear pork chops and transfer to slow cooker in a single layer if possible.
Add butter to skillet and when frothy add onions. Saute a minute or so.
Add mushrooms, sauteing and stirring 5 minutes or so until tender.
Add wine and loosen bits from the bottom of the pan.
Add chicken broth, stirring to blend.
Pour mushroom mixture over pork chops. Cover and set to low 3-4 hours.
Whisk together soup and buttermilk until smooth.
Pour over pork chops. Cover and cook another 30 minutes.
Remove pork chops to a platter.
Stir soup into mushrooms and onions to create a uniform sauce.