Scallops are always quick to cook and delicious to eat. Gina Homolka’s recipe for Linguini with Sautéed Sea Scallops and Peas is a meal that takes less than 15 minutes to make.
Click on the image below for Gina’s recipe…
Slice this ham and serve with soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of the pig. You can also buy a half ham and cut the recipe in half.
Holiday Ham with Riesling and Mustard
image and recipe courtesy of bonappetit.com
Arrange rack in lowest level of oven; preheat to 300°. Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2 inch apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into the center of the ham registers 110°, 2 1/2–3 hours.
Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.
Remove pan from oven and increase heat to 350°. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135° and crust is golden brown, 15-30 minutes.
Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.
Serves 16 (with leftovers).
Few things are sweeter than a little time spent in a sugar shack. Especially when the sap is running and the boil is on! Add to that a short stack of flapjacks and homemade sausage covered in amber syrup and there you have it…Maine Maple Syrup Season.
It is tradition and it is precious family time as well. Given the sunny day, families were out in droves last Sunday across the state to enjoy the official start of it all during Maine Maple Sunday. They enjoyed breakfast, sometimes al fresco, or even better…in a haze of sweet smoke and steam.
images by Laura Cabot
Maple syrup sweetens these velvety mashed sweet potatoes. Pass a pitcher of warm syrup to drizzle over the top.
image from sweetpeaskitchen.com
Whipped Maple Sweet Potatoes
from Bob’s Sugar House Cookbook
3 pounds sweet potatoes or yams
2 Tablespoons Maine maple syrup
2 Tablespoons butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon cinnamon
Additional Maine maple syrup, if desired
Heat oven to 350°. Pierce sweet potatoes with fork.
Place potatoes in 9 x 9 x 2 inch square pan. Cover and bake about 1 hour and 15 minutes or until potatoes can be easily pierced with a knife.
Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain.
Add 2 Tablespoons of maple syrup, the butter, salt, and desired amount of cinnamon. Continue beating until the potatoes are light and fluffy. Drizzle with additional syrup.
(Make ahead tip: Can make these up to 24 hours ahead. Cover and refrigerate and then reheat in microwave oven or in slow cooker on low heat setting until warm.)
This fruity cake from realsimple.com has a layer of apricot preserves and a toasted coconut exterior. Perfect for Easter entertaining!
image by Con Poulos
1 cup shredded sweetened coconut
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups apricot preserves
1 cup whole milk
1 cup heavy cream
1/4 cup sour cream
2 Tablespoons confectioners’ sugar
Heat oven to 350°. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and ¾ cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on racks.
Using an electric mixer, beat the heavy cream, sour cream, and confectioners’ sugar until stiff peaks form. Spread the remaining ½ cup of preserves on top of one of the cakes; sandwich with the other. Frost with the cream mixture and press the coconut onto the sides.
Gaby Dalkin of What’s Gaby Cooking says that, “Last week I stepped up my burger game with a juicy chicken burger patty that I stuffed with shredded cheddar cheese, cilantro and jalapeños. And then I decided to get even fancier with a spoonful of guacamole and a dollop of sour cream.” These flavors will likely make this your favorite burger of all time.
Click on Gaby’s image below to get her recipe.
A healthy and delicious salad for a Meatless Monday meal, or for any time else. And if you haven’t been introduced to Sumac previously, this salad is a perfect opportunity to discover it. Kalyn Denny says, “If you’re one of those Sumac-deprived people who haven’t tried it, Sumac tastes a lot like lemon, but more fruity and not quite so sour.”
Click on the image below to get this recipe from Kalyn’s Kitchen blog.
“The winter season can seem to drag on, especially when you’re waiting for the warmer weather to hit. Celebrate the fact that spring is near with a picnic-perfect light dinner! Quick avocado sandwich wraps can do the trick.”—sheknows.com
For a link to this recipe, click the image below.
image and recipe courtesy of sheknows.com
These mini breakfast pizzas will soon become a family favorite. You can hard-cook eggs in advance and store unpeeled in the refrigerator for a week, which will shave off plenty of prep minutes in the morning.
image: Antonis Achilleos
English-Muffin Egg Pizzas
4 English muffins
2 hard-cooked eggs, sliced
Grated Mozzarella cheese
Make hard-cooked eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.
Quick-cooking, flaky, versatile tilapia is an excellent filling for fish tacos. The mild heat of chili powder is tempered by the slaw, which gets fresh flavor from tomato, cilantro, and lime. For an easy flavor and fiber boost, heat canned black beans with a little cumin and black pepper and serve on the side or as an extra topping for the tacos.
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Fish Tacos with Cabbage Slaw
4 cups very thinly presliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 Tablespoons fresh lime juice
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
Combine first 4 ingredients in a large bowl. Add juice, 1 Tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Yields 4 servings.
Wok this way for a healthy stir-fry recipe!
image by Linda Pugliese
Ginger, Chicken, and Broccoli with Bulgur
3/4 cup bulgur
1 1/2 cups reduced-sodium chicken broth
2 Tablespoons peanut or vegetable oil
2 tablespoons minced ginger
2 cups small broccoli florets, halved
1 cup fresh or frozen corn kernels
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons water
2 cups diced rotisserie chicken
2 Tablespoons diced rotisserie chicken
Cook bulgur according to package directions, substituting broth for water.
Add oil and ginger; stir-fry 10 seconds or until fragrant. Add broccoli, corn, salt and pepper; stir-fry 1 minute or until broccoli is bright green. Swirl in water; stir-fry broccoli 1 minute more or until crisp-tender.
If you’re a big fan of Mexican food, you’ll love this savory soup layered with many wonderful flavors!
Photo: Becky Luigart-Stayner
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
from Jamie Miller, Maple Grove, Minnesota, Cooking Light MARCH 2010
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1 Tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 Tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)
1/2 teaspoon kosher salt
To prepare spice blend, combine first 6 ingredients in a small bowl.
To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 Tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
Yields 8 servings.
These crispy homemade pita chips are perfect for dipping, but they are also flavorful enough to hold their own on the snack table.
image by James Baigrie
Parmesan Pita Crisps
3 Tablespoons olive oil
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 whole (5 to 6 inch) whole wheat or white pitas with pockets
1/2 cup coarsely grated Parmesan cheese
Preheat oven to 350°. In cup, with fork, mix oil, cumin, and ground red pepper.
With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, in 2 ungreased 15 1/2 inch by 10 1/2 inch jelly-roll pans. Sprinkle with Parmesan, and salt if you like.
Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store crisps in tightly covered container or large self-sealing plastic bag up to 1 week.
Yields 80 crisps.
Looking for something to do with all that leftover corned beef? Why not use it in this awesome recipe for a breakfast reuben?! Click on the image below for a link to the recipe from Kevin Lynch at Closet Cooking.
Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
A delicious St. Patrick’s Day corned beef recipe. The glaze is the kicker!
Glazed Corned Beef Dinner
image and recipe from tasteofhome.com
8 medium red potatoes, quartered
2 medium carrots, sliced
1 medium onion, sliced
1 corned beef brisket with spice packet (3 pounds)
1-1/2 cups water
4 orange peel strips (3 inches)
3 Tablespoons orange juice concentrate
3 Tablespoons honey
1 Tablespoon Dijon mustard
Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel.
Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
Yields 8 servings.
It’s almost St. Patrick’s Day. Most of us no longer feel the need to drink green beer…or stick to a completely traditional menu for our celebration meals. In that vein, here is a recipe that is a traditional Irish side dish, but more sophisticated to accompany that brisket or corned beef when it takes center stage. So creamy and delicious, you may even dance a jig!
recipe and image from Laura Cabot, Laura Cabot Catering, Waldoboro
4 large Yukon Gold potatoes, peeled and cut into chunks
1 stick quality Irish butter
4 cups of stemmed and chopped cabbage or a chiffonade of kale, stemmed
One bunch of green onions, trimmed and chopped
1 cup of half and half or cream
Salt and pepper
Boil the potatoes in salted water. Drain.
Place another pot back on the burner and melt the butter, adding the greens and salt. Saute until wilted but bright and tender.
Add the potatoes and cream, salt and pepper to taste.
Mash all together, checking for seasonings. Keep hot until service.
More butter is always an option…..Magically Delicious!!
Craving a burger, but want to cut out some of the fat and calories associated with a beef burger? Instead, opt for turkey burgers with this great recipe from realsimple.com
image by Christopher Baker
1 1/4 pounds ground turkey (dark meat or 93 percent lean or less)
3/4 cup grated Gruyère or Swiss cheese (3 ounces)
2 cloves garlic, finely chopped
1/2 teaspoon chili powder
Kosher salt and black pepper
Heat grill to medium-high. Oil the grill grate. In a medium bowl, combine the turkey, Gruyère, and garlic (do not overwork the meat). Form the mixture into four ¾-inch-thick patties and make a shallow well in the top of each. Season the patties with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.