Sliced Glazed Ham with Pineapple

Slicing the ham before glazing it in the oven makes simple work of serving. Just use a large spatula to lift the slices with pineapple from the roasting pan right onto the serving platter! Using a toupie-style ham makes this dish a breeze! Toupie is a Canadian, particularly Quebec term, for a boneless, pre-cooked smoked ham.

Ingredients:

3 lb (1.4 kg) cooked toupie ham cut in half lengthwise and sliced

19 oz (540 ml) can pineapple rings, halved

1/2 cup brown sugar

1/4 cup white wine vinegar

2 tbsps grainy Dijon mustard

1 tbsp molasses

2 tsps Worcestershire sauce

salt and pepper to taste

1 tsp allspice

2 tbsps cornstarch

1/2 cup pineapple juice from canned pineapple  

Mix the brown sugar, white wine vinegar, Dijon, molasses, Worcestershire sauce, salt, pepper and allspice together in a saucepan. Bring to a boil then simmer for 4-5 minutes. Mix the cornstarch into the pineapple juice to form a slurry and add to the saucepan cooking for 2 minutes. Oil a large roasting pan then layer ham and pineapple slices, overlapping a little. Brush 1/2 the glaze on the ham/pineapple. Cover the pan with foil and into a 325°F oven for 30 minutes. Next raise the temperature to 425°F, coat with the remaining glaze and bake uncovered this time for 20-25 minutes.  Serves 12

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Fresh Asparagus Pasta

Sticking with asparagus for a while, here's a light and lemony dinner for two that features white kidney beans for added protein and tender green asparagus shoots.  

Ingredients:

8 oz (200g) pasta, I used Ricciarelle this time. You could use penne or spaghetti

4 oz (100g) asparagus, cut in 2" pieces

1 lemon, zest and juice

3 tsps minced garlic

1 cup canned white kidney beans

1/2 cup light olive oil

salt and pepper to taste

2 tbsps sliced black olives

parmesan to serve

 

Bring a large pot of water to a boil then add the pasta and asparagus and simmer for 7 minutes. If your pasta takes longer to cook or if you like a crisper asparagus just add it in the last 3-4 minutes. Meantime, in a frying pan, heat 1 tbsp olive oil to medium and add the beans, garlic and olives and sauté 1-2 minutes. Toss the cooked pasta and asparagus in with the beans/garlic/olives. Add remainder of the olive oil, lemon zest and juice, salt and pepper. Serve with a good helping of parmesan! Serves 2 

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Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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Sweet and Sour Slow Cooker Chicken

This saucy dish is a little sweet and just a bit sour as the name suggests. And it's the easiest dump and go meal you'll see today! 

Ingredients:

1 lb (500g) boneless, skinless chicken breast, cut in 1 1/2" cubes

1 red bell pepper, sliced

1 onion, sliced

2 tsps sesame oil

2 tsps sriracha sauce

1 tbsp hoisin sauce

2 tbsps soy sauce

2 tsps cornstarch

1/4 tsp 5 spice powder

1 cup fresh pineapple chunks

1 tsp rice wine vinegar

1 tbsp honey

1 tbsp oyster sauce

2 green onions sliced to garnish 

Mix everything except the honey, oyster sauce and green onions together in the slow cooker. Cover and set on high for 2 hours. In the last 30 minutes add the honey and oyster sauce and stir through. When done plate and garnish with sliced green onions. Lovely with jasmine rice! Serves 3

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Homemade Flaky Cheese Crackers

These soft homemade flaky cheese crackers are better than store bought and can be enjoyed by young and old alike. Especially happy when they are toddler approved! 

Ingredients:

3/4 cup flour

1 1/2 cups shredded old cheddar cheese

4 tbsps butter 

Preheat oven to 350°F and line a baking sheet with parchment. Add all 3 ingredients to a food processor and process until it forms a ball which comes together quickly. Take the ball of dough and wrap it in plastic wrap refrigerating it for 20 minutes. (This step may or may not be necessary. If you can work the dough right away...go ahead!) Roll it out to 1/4" thickness on a lightly floured surface. It is a very easy dough to handle. Use cookie cutters to cut out shapes. I used a small heart and also the cutter used for awareness ribbon cookies to make bunnies for Easter. But any small shape will work. Place on baking sheet, they do not spread very much. Bake the cookies for 12-14 minutes then cool on racks. Makes 20 small hearts and 15 bunnies.

 Recipe from: buggyandbuddy.com

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Springtime Roll Cake

I am stubbornly calling this one Springtime Roll Cake even though it is still snowing out today!?!

Ingredients:

4 large eggs, at room temperature

3/4 cup sugar

3/4 cup flour

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

1/4 cup icing sugar, for rolling up cake

Filling:

1 cup heavy cream

2 tbsps icing sugar, sifted

1/2 tsp vanilla

coloured sprinkles 

Optional: 3 heaping tbsps seedless raspberry jam (see how to remove seeds below if your jam is not seedless) 

2 oz white chocolate squares, melted

more sprinkles and mini eggs (if for Easter) to decorate 

food colouring

First off, if your raspberry jam has seeds simply warm it in the microwave then press through a metal strainer with a silicone spatula to separate the seeds from the jam. Set aside to cool completely. 

Preheat the oven to 350°F. Oil a 10 X 15" baking pan, line it with parchment paper and oil that. Beat eggs and sugar together in a mixer for 3 minutes until light and fluffy then mix in vanilla. Whisk together the flour, baking power and salt then fold the dry ingredients into the wet. If desired, take a ladle of batter out and add food colouring. Do this with 3 or 4 colours. Pour the remaining batter in the pan and spread evenly. Dollop the coloured batter randomly then swirl with the back of a spoon. Bake 10-12 minutes. Dust a clean dish towel with icing sugar. When the cake has baked, cool for about 5 minutes then turn it out onto the prepared dish towel and carefully peel off the parchment paper. Then, starting at the short side, immediately roll up the cake firmly with the towel inside while still warm. Let cool. At this point, once the cake is completely cooled, you can pop it (towel and all!) into a large zip baggie and store for 2 days.  When ready to proceed, beat the whipping cream, sifted icing sugar and vanilla together until stiff peaks form. Unroll the cake, remove the towel and, if using, spread a thin layer of jam leaving a 1/2" border. Next spread the whipped cream on top of the jam and add the coloured sprinkles. Roll up firmly and place seam side down on a serving plate or board. Melt white chocolate and drizzle over top securing chocolate eggs and extra sprinkles while the chocolate is still wet. Chill at least 30 minutes. Slice, cleaning the knife between each cut. Serves 8-10

 

 Adapted from: recipesoven.com

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One Pan Lemon Garlic Chicken Dinner

With a zesty lemon, Dijon and garlic marinade these tender chicken legs are baked with vegetables and brown rice to give you a complete meal with little effort. For those busy days! 

Ingredients:

4 chicken legs, split drum and thigh

3 tbsps lemon juice, divided

zest of 1 lemon 

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

1 tsp basil flakes

salt and pepper to taste

2 tbsps olive oil, divided

1 green onion sliced

1 cup brown rice

2 1/2 cups chicken broth

1 cup frozen mixed, diced vegetables

salt and pepper to taste

Mix 2 tbsps lemon juice, zest, Dijon, garlic, red pepper flakes, basil, salt, pepper and 1 tbsp olive oil together. Smear all over chicken pieces and marinate on the counter for 30 minutes. Add 1 tbsp olive oil to a large skillet and brown the chicken 4 minutes on each side on medium heat. Remove to a plate. To the same skillet add the green onion and brown rice and toss 30 seconds. Add the broth, mixed vegetables, salt, pepper and 1 tbsp lemon juice scraping the pan to de-glaze. Bring to a boil then return the chicken to the pan. Reduce heat to a simmer, cover and cook 15 minutes. Then uncover and cook on medium high for 10 more minutes. Serves 4-6 

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