Our Easter Menu 2022 and a Carrot Soufflé Recipe

I finally planned out the Easter menu, because procrastination is apparently my thing this Spring. The days are flying by this year, for sure.

While I know that ham is traditional on many a southern Easter table, we usually opt for lamb. My family goes bananas for my grilled lamb chops, and with such easy prep and a fast cook time, I’m not juggling cook times and oven space as I often am on other holidays. I also aim for dishes that I can prep ahead, then just toss in the oven or on the grill come lunch time. I’d rather be hanging out and visiting with everyone than stuck in the kitchen on a holiday.

So, here’s the rundown of the big meal:

Maple Mustard Grilled Lamb Chops

Cheesy Hash Brown Potato Casserole

Roasted asparagus (olive oil, salt and pepper, roast at 375 for 10-15 minutes)

This fruit salad

Garlic breadsticks (shaped and baked into rolls instead of sticks)

and Carrot Soufflé (see recipe below).

However, if you are hell-bent on ham, I love this Maple Orange Bourbon Ham, and this Jalapeno Honey Glazed Ham. Both of these would go well with this menu, though I’d switch out the rolls for biscuits.

As for dessert, I will probably whip up a carrot cake, assuming my lost motivation shows up sometime soon. Or maybe break with tradition and do a chocolate fondue-type spread. Now, here’s hoping that I can actually get my hands on everything I need, as the grocery store has been looking a little on the lean side lately.

Carrot Souffle

Prep Time 20 mins
Cook Time 1 hr

Ingredients
  

  • 3 pounds carrots peeled and sliced
  • salt
  • 3/4 cup granulated sugar
  • 6 eggs large
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground cinnamon
  • 1 cup butter room temperature

Instructions
 

  • Preheat oven to 350 degrees and butter a 9x13 casserole dish.
  • Cook carrots in boiling salted water until tender. Drain and set aside.
  • In a food processor or blender, pulse the sugar and eggs until well combined. Add the flour, baking powder, cinnamon, carrots and butter, and pulse to combine. Pour mixture into prepared dish.
  • Bake casserole until set, about 45 minutes to an hour. Serve immediately.
Tried this recipe?Let us know how it was!

Community Cookbook Throwback Thursday–Rotisserie Come Back Dressing

After spending a lot of time in Utah last year, my husband got really into what he calls “fry sauce.” While I usually just throw a bottle of ketchup on the table when I make fries, I decided to be less lazy and up my burger-night game.

This recipe comes from Pirate’s Pantryfirst published by the Junior League of Lake Charles, Louisiana, and was submitted by Mrs. Edwin DeWeese. It was originally listed as a salad dressing, but I modified the recipe a bit so that it ended up being a perfect sauce consistency (see notes below). This sauce offered a great balance of creamy, slightly sweet, tangy, and savory. I whipped it up, and the entire crew gave it a resounding thumbs-up.

Rotisserie Come Back Dressing

Prep Time 10 mins

Ingredients
  

  • 2 cloves garlic pressed
  • 1 small onion grated
  • 2 tsp prepared mustard
  • 2 tsp paprika
  • 1 tbsp Worcestershire sauce
  • 1 cup mayonaise
  • salt to taste (about 1 tablespoon)
  • 2 tbsp water
  • 6 dashes Louisiana hot sauce
  • 1/2 cup Wesson oil
  • 1 tbsp black pepper
  • 1/4 cup chili sauce
  • 3/4 cup ketchup

Instructions
 

  • Combine all ingredients in a blender or small mixing bowl. Will keep for weeks in the refrigerator. Serve on green salad or head lettuce.
Tried this recipe?Let us know how it was!

As always, I am posting the recipe as it was published, but I did make a few modifications to make it more fry sauce and less salad dressing.

  • I did not use the vegetable oil at all. That kept the consistency of a sauce, instead of diluting it to a thinner dressing.
  • As such, I adjusted the seasoning to about 3/4 of a teaspoon and pepper each. Even if I did use the oil, one tablespoon of salt would probably have been way too much in my opinion.
  • I only used half a small onion.
  • I think this sauce tastes a lot better after it has time for the flavors to meld, so I suggest making it ahead if you can.

Cookbook Review: “Save-It-Forward Suppers” by Cyndi Kane

Save-It-Forward Suppers : A Simple Strategy to Save Time, Money, and Sanity (Hardcover)

Ok, I have a confession to make. With the exception of post-Thanksgiving, my family will rarely eat leftovers. I don’t know what it is about this clown car of a household, but these peeps act like a “leftover night” is more of a punishment than a valid meal option. As such, I’ve gotten pretty adept at meal planning and portioning, but when I heard about the premise of this book, I was intrigued.

Cyndi Kane, otherwise known as Ree Drummond’s best friend, has long been featured on Ree’s blog and TV show, so I was familiar with her in that capacity. However, I don’t follow her on social media, so I didn’t realize she was venturing into her own cookbook publishing.

This book aims to provide a weekly meal plan where components of certain dishes are reimagined or repurposed into different meals later in the week.  For example, Sunday’s Ham shows up in Jambalaya and Ranch Beans later in the week. I will say that, to that effect, this book holds very true the premise. The weekly meal plans are diverse enough so that the “leftover” components appear as entirely newly imagined dishes. It reminds me very much of how I aim to transform Thanksgiving leftovers beyond the turkey sandwich. However, rather than rambling, I’m going to break down my review into neutral notes, pros, and who this book is or isn’t for.

Neutral Notes

  • This book has ZERO photographs. Instead, there are lovely watercolor illustrations throughout, but if you judge a cookbook on the photo situation, be aware that it’s 100% artwork. I know people can be damn picky on this front, so the disclaimer is important.
  • Cindi is self-described mother, wife, homeschooler and home cook. She focuses on family-friendly meals that are somewhat healthy and budget-friendly. As such, she includes an occasional supermarket shortcut like a commercial seasoning packet, jarred sauces, Bisquick, and jarred garlic. The recipes are very much aimed at a home cook. If you are averse to a few processed ingredients or are on a special diet, look this over to see if it goes against your current approach to food.
  • The author admittedly grew up in the low-fat, diet/crazed/weight watchers’ culture of the 80’s. Occasionally, this shows in some of the choices and language in her recipes.

Pros

  • This book really is accessible for home cooks. The recipes are all straightforward and approachable, with no complicated techniques or hard-to-find ingredients in the average US supermarket.
  • The meal-plan menu approach is budget friendly, reduces waste, and does lean toward a good mix of home cooking with a healthy-ish direction here and there. If you want to open a cookbook and have a week’s worth of meals planned out, this IS for you.
  • The author includes timelines, lunch ideas, and “getting ahead” tips that I appreciated.
  • Even if the meal plan approach isn’t for me some weeks, there are still some solid recipes I will be trying on my selectively picky eaters.
  • The writing is conversational and aimed toward home cooks, and the layout is visually appealing and easy to use. I especially chuckled at the way she talks about “biohazard” chicken.

This book is for:

  • Home cooks who want family-tested recipes that are approachable/accessible.
  • People starting out in their next chapter of life (newlyweds, college students/graduates, anyone jumping into the deep end of home cooking/planning with no or rusty experience).
  • Budget-conscious cooks who value using up ingredients to their fullest.
  • People interested in streamlining meal planning and prep.
  • Busy homemakers short on time and interested in a ready-made weekly game plan.
  • Really, this reminds me of the old-school Junior League/church cookbooks from my childhood. Uncomplicated recipes that are designed for busy families with supermarket ingredients.

Pass on this one if:

  • If you are into “chefy” or “authentic” or coffee-table cookbooks.
  • If no photos in a cookbook is a dealbreaker.
  • If you are a hyper-foodie and get a thrill from test-driving complicated techniques or bold flavors.
  • If you are on a specialized diet or a food philosophy, including paleo, whole 30, are a vegan, or keto. (I’d still look it over, though)
  • If you have such severely picky eaters to the point that you can only see using one or two recipes out of it.

Overall, I’m glad I bought the book, and I have earmarked several recipes to try on weeknights. Knowing that dinner will be a little easier after escaping the fifth circle of hell (otherwise known as school carpool line), made it well worth my twenty bucks.

 

Community Cookbook Throwback Thursday: “Tamale and Chili Pie”

I’m deep into my summer cooking rut. So, to break out of it, I’m dusting off the Community Cookbook Throwback Thursday inspiration. I wanted something quick and easy, so I turned to my collection of old-school Junior League Louisiana cookbooks.

If you are familiar with community/church/Junior League cookbooks from the 50’s through the 80’s, you know that measurements were questionable, the contributors assumed brand-names would last forever, and that they expected you possess an intuitive knowledge of whatever the hell they were talking about with their minimal instructions. So, with that disclaimer, let’s dive into the experiment of the Tamale and Chili Pie.

This recipe was submitted by Mrs. Alan Thigpen (Catherine Lagrange) in the Pirate’s Pantry Cookbook, which was published by the Junior League of Lake Charles in 1976. This book, along with The Revel and Cotton Country, are staples in our house. Yes, they are dated, but they are also amazing.

Now, here’s how it went. First, ingredients:

Check. Obviously, the brands have changed, but I think I got pretty close. I misread the size of the casserole, so I probably set myself up for failure in terms of the intended tamale-to-chili ratio.  However, I think my alterations and notes may land this one as a win for a fast family meal or for hangry teens. Here’s what I did:

First, I bought the 28oz can of tamales, hoping to stretch the recipe for the five of us. Despite being slightly alarmed by the reality of canned tamales (do you seeee that????), I recovered and realized that, after cutting them up, I really needed two of the 28oz cans to cover the bottom of my 9×13 casserole. My cutting hack was a failure, and I think the original chili to tamale ratio was not optimal al all. So, moral of the story? If you want to make a 9×13 casserole, just get 2 28-oz cans of tamales to line the bottom of it.

I made the “chili” as directed, using canned chili beans, ground beef, and a packet of chili seasoning. My other deviation from the recipe was to sauté the onion with the beef, as these clowns need their onions cooked into submission.

Finally, I spread the chili on the tamales, added a wee bit (your discretion) more Fritos than the recipe called for, and sprinkled cotija cheese on top in addition to the cheddar. Baked as directed.

The verdict? I hacked this recipe a bit for our tastes, but dang if it’s not an easy, cheap, teenage guy friendly dish. It’s a Frito pie on steroids. I think the original had a much heavier chili-to-tamale ratio situation, but by adding more (really inexpensive) canned tamales, you can stretch that fresh ground beef to feed a ton. However, if you like chili, double that part for the 9×13 casserole. I paired this with a southwest chopped salad, but grilled corn would also be awesome with it.

No, this is not gourmet food, nor is it something I would serve to company. But you know what it is? Meaty, cheesy, crunchy, spicy food that was quick, easy, and satisfying for kid/teen tastes. Perfect for a movie night, horrid Tuesday, or a pantry-pull situation. Now, I’m going to go back to dreaming of cooler weather and Halloween season.

Cookbook Review–“Come on Over” by Jeff Mauro

So, it’s no secret that I am a cookbook hoarder, so I figured I might as well start sharing my reviews so  you can make up your mind whether a potential purchase is worth the cabinet space.

This week, I picked up Come on Over by Food Network personality Jeff Mauro. Now, as part of a mini-disclaimer on this review, you should know I love watching the show “The Kitchen” every Saturday, so that definitely influenced my purchasing decision. I’ve made many of Jeff’s recipes from the program over the years, so I was especially interested in seeing this book. I’m going to break my review down based on the key components that I look for in a great cookbook. To start, just know the premise of the book is geared toward entertaining, or get-togethers as we say here in the south. The chapters fall into the category of occasion, rather than course.

The Real Disclaimer: Before you even read this review or purchase the book, you need to know that several of the recipes in this book are dishes that have already been featured on “The Kitchen” or “The Sandwich King.” Now, some have small tweaks since their Food Network debuts, but if you watch the shows and are expecting all new recipes, yes there are some, but a few are not.

Appearance/Layout: This book gets a “thumbs up” in this category. First, the images are well-shot, and nearly every recipe has a picture, which is a big plus for me. I’m not a fan of books that are all flat-print with a limited photo page insert of a few recipes in the middle. Additionally, the pictures are beautifully styled, but not in the so-over-the-top manner that plagues a lot of popular food bloggers nowadays. The images are appealing but not unrealistic. As for layout, it’s clear, concise, and makes sense. The chapters are divided into themes/occasions, and the page layouts are comfortable to read and navigate. You won’t have to flip back and forth a bunch.

Readability/Story/Context: I enjoyed reading this book, as Jeff is a seasoned storyteller with a wonderful sense of humor. So, rather than skipping over the recipe intros and anecdotes, I took the time to read them with pleasure. I enjoyed the family stories and history. The sprinkles of nostalgia help showcase a slice-of-life of an Italian-American family, but also how Jeff merges past, present, and various travel inspirations in his recipe development and food life.

Recipes and Cookability: This book embodies great variety and broad appeal, even for picky eaters. I don’t feel as if any of the dishes were too complicated. If I had to rate it for cookability, I can safely say that an advanced beginner would have no problem with any of the recipes. From past experience, the Greek Lemon Chicken and Orzo Bake and General Tso’s Chicken Sandwiches are already staples in our house. I’m going to try his dry-brined turkey for “Friendsgiving” next weekend, which, if it works, would be a welcome change from my gallons-of-brine-ordeal that is my traditional Thanksgiving turkey. I also placed the Citrusy Honey-Tequila Shrimp on deck this week as well. I think that the words “tasty” and “accessible” dominate my opinion of the majority of these recipes, though the dessert/baking chapter was not my favorite.

The Verdict: If you don’t watch The Kitchen, this is a definite buy. If you already watch the show, it’s worth flipping through at your local bookstore to evaluate if you are going to be bothered with a few of recipes being repeats (even with the small tweaks). As a fan, it still was a good addition to my library, so final verdict is a “thumbs up” all around. Worth the time and dinero.

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

French Onion Soup for MEEEEEEE!

So, I love French Onion Soup. Like really, really love it. But, I never get to eat it.

See, my favorite restaurant that made my favorite French Onion Soup went out of business, and in Louisiana, the soups in restaurants trend toward seafood bisques, gumbo, potato, ham bean, or the occasional tomato basil. So I know what you are thinking: Why don’t you make it yourself, weirdo?

Well, as you know, I live with some of the pickiest damn eaters on the planet and not one can tolerate even the thought of a soup based on deliciously decadent caramelized onions. Even trying to sell them on the cheesy toast aspect failed miserably. So, I just never bothered to make it, because I’m not going to make two dinners just so I can have some freaking soup.

But earlier last month, the husband was out of town, and I decided f—-it. I ordered pizza for the Heathens and made myself some dang French Onion Soup (and sent the rest to my neighbors, so they could bask in the awesomeness as well). I adapted a recipe I found online, tweaked it, and the result was rich, gooey, cheesy, brothy, warmth to my semi-bitter soul.

This recipe is easy-peasy, but you really need to take the time to caramelize the onions over low to medium-low heat (depends on your stovetop). This can take like 30-45 minutes, but that’s what gives the soup the depth of flavor you want.

French Onion Soup

Prep Time 13 mins
Cook Time 1 hr 45 mins

Notes

Ingredients
  • 1 stick unsalted butter
  • 6 cups thinly sliced sweet onions (basic yellow or Vidalia)
  • 1 TBS all-purpose flour
  • 1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
  • 5 cups beef broth
  • 6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
  • 2 cups grated Gruyere cheese
  • 12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
  • Kosher salt and pepper
  • Olive oil spray, non stick spray, or other method to toast your bread
Procedure
  1. In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
  2. Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
  3. While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
  4. Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
  5. Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
  6. Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
Tried this recipe?Let us know how it was!

Things I Loved in 2020

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

The husband has recovered (mostly) from the ‘Rona, and through careful quarantining, the kids and I did not contract the virus. He has pretty sick there for a while, and is dealing with a lingering cough and fatigue, but we got lucky. Thanks for the well wishes.

So, as I have been shopping for the holidays and planning for the new year, I thought I pass along some of the things that I really enjoyed this year (other than the endless warmth of the 2020 dumpster fire).

I really love Knife Aid. It’s like the Netflix of knife sharpening. You pick how many you want sharpened and they send you the materials to pack up your knives and mail them in. Then, they send them back to you perfectly sharpened. It’s only about a week in turnaround time and very convenient. I have used them twice, including last month.

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I love OXO containers. My pantry is out of control, and these are helping me tame the chaos. I still want more.

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A bluetooth meat thermometer was game changer. Yes, I use it when smoking meat, but I also use it for so much more. For example. I used this on Thanksgiving for the turkey, which meant I could watch the temp in real time, and also not lose heat from constantly opening and closing the oven to check on the bird. I also use it for cooking roasts, prime rib, chicken and more. You can go about your day without worrying that you are going to overcook an expensive piece of meat or undercook the poultry.

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I am totally OBSESSED with this one. So, it’s basically a murder-mystery subscription box you get each month, but think of it like a limited tv series with episodes. One “season” lasts a few months, or you can purchase past “seasons”/mysteries in their entirety. You get all kinds of clues and documents to investigate, but they also have cool online components to enrich the experience. We are currently working our way though the Blair Witch season and the Cadence Theater season. If you are stuck in quarantine, pouring over clues in order to catch a killer is a great way to pass the time.

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I am in love with Hue-It Hand Dyed Fibers. This local-to-me Louisiana artist specializes in small-batch dying, and has an incredible portfolio of colorways. Most of her stuff sells out fast but she takes preorders if you missed out on a colorway. I recently snatched up a couple of skeins that are just waiting for the right pattern to come along.

The New Pie by Chris Taylor and Paul Arguin

My neighbors gifted me this book after we had a mini-Thanksgiving this summer (they are in our “pod/quarantine bubble”). This book is LEGIT cool. These recipes are not for those looking for basic pies. These guys compete around the country and their ideas are complete bananas. Favorites so far are the Strawberry Margarita Pie and the Caramel Popcorn Pie.

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This cookbook was written by the founder of the Mosquito Supper Club restaurant in New Orleans. It’s beautifully shot and showcases Louisiana food traditions that are slowing being lost. If you have any interest an authentic Louisiana cuisine, this needs to be in your library.

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So, my go-to recipe software, Living Cookbook quietly went out of business and has basically ghosted it’s customers. So, I spent part of the year test-driving Cook’n, MasterCook, and Paprika, which came out the clear winner. I think it was the easiest to learn/use out of the three, and with a more intuitive interface. I was able to import my Living Cookbook files, though I will say that some things did get lost in translation. I had to go back and check each recipe to correct some things that got garbled in the transfer, but the same thing happened with the other two as well. Otherwise, I’m happy using it, and very grateful for the cloud sharing ability.

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This herb stripper was featured on Food Network’s The Kitchen, and host Sunny Anderson loved it so much she immediately said she was taking it home with her. I LOVE this. It strips those pesky thyme and rosemary leaves off of their stems in two seconds flat.

Other Favorites

Knitting Podcasts

Knitmore Girls, Down Cellar Studio, Yarniacs, Two Ewes

Food Podcasts

The Sporkful (hands down one of the best), The Splendid Table, Gravy, Milk Street, Good Food.

Food Websites/Blogs

Damn Delicious, Half-Baked Harvest, Foodie with Family

Shows I’ve Binge-watched

Lucifer, Virgin River, The Chef Show, Castle Rock, The Umbrella Academy, Westworld, Anne with an E, Sabrina the Teenage Witch (Netflix), His Dark Materials, The Outsider, Perry Mason.

So those are a few things that I really loved this year, and made this insanity a little bit better. We’ve been through a lot of changes, but we also had a lot of fun.

Here’s to 2021 not being a trainwreck.

The Hateful Corona and More Thanksgiving Leftover Recipe Ideas

Oh man, it’s been a week, a no-good-very-bad week. While we all knew Thanksgiving would be different this year, I never saw this one coming. The Hubs caught the ‘Rona and was diagnosed this weekend. Cue an immediate two week (maybe longer) quarantine for our family, and the challenge of keeping him strictly isolated from the rest of the house in hopes of preventing it from spreading to me and the kids. (‘Rona+asthma=no bueno). So much sanitizing…so much hand washing…it’s a process. He is feeling pretty crappy, and we are missing him, but I know it could definitely be worse. The rest of us seem symptom-free so far, and I’m keeping my fingers crossed that we just might get lucky.

So our scaled-down Thanksgiving will now be even more so. I worked with the Heathens to edit the menu we had planned, though admittedly, it could still feed a very large crowd. If Thanksgiving feels lonely and less-than-special this year, they at least get to have their favorites stay on the menu. I already bought the 24-pound turkey, and I’m not giving up my Honey-Baked Ham, so the leftover game needs to be especially strong this year.

(If you want to check out past Thanksgiving posts, here are some other leftover ideas, my original Thanksgiving planner, things I wish I knew earlier, though I now rescind my soapbox moment. It’s 2020, the world is a dumpster fire, so if it makes you happy to watch Hallmark Christmas movies all day, come join me on my couch.)

Since my last leftovers post, we have incorporated a few more recipes into the mix and I have other ideas to try.

  • I took this idea for Thanksgiving Tamales and ran with it. I did them with dressing, turkey, cheese, and spiced-up leftover cranberry sauce with sautéed jalapenos. And to make life easy, I steamed them in the Instant Pot. There are plenty of tutorials for cooking tamales both traditionally and in the Instant Pot.
  • I make Turkey a la King using this recipe. But instead of the cornmeal waffles, I take leftover dressing and add an egg or two to really help bind it together, then cook it in the waffle maker until golden brown. This is fabulous.
  • One thing I surprisingly never thought of is a classic Kentucky Hot Brown. Most of the ingredients are things I already have on hand from my Thanksgiving prep. I’ve also seen a ton of recipes for Hot Brown casseroles if you want to go rogue.
  • While we usually do the paninis I talked about in my last Thanksgiving leftovers post, I saw Jeff Mauro do this chimichanga of awesomeness on The Kitchen this weekend. Same principle as the paninis, just deep fried into pure joy. I will say that the size of the tortilla he used is not commonly found at the average Louisiana grocery chain, so I’m hoping to be off quarantine by then to pick some up from a local market.
  • I forgot to link my recipe for Cajun 15 Bean Soup in the Instant Pot last time. I always leave a good bit of ham on the bone before I toss it in the freezer. It’s a great rainy day meal.
  • I mentioned switching out turkey for chicken in recipes last time, but here are some specific ideas: Classic King Ranch, King Ranch Mac and Cheese, Fajita Chowder, turkey tacos, Thai turkey wraps, and a classic chicken noodle soup made with turkey, pictured above. For ham, consider classic ham biscuits, omelets/ scrambles, you can easily add chopped ham to this hash brown casserole to make it a main dish, and to a simple pasta alfredo with peas.

So there are some leftover ideas. I’ll probably be posting a lot to Instagram this Thanksgiving week since I’m still cooking, but not hosting a 20-30 person holiday. So, if you have questions, comment here or there. Quarantined is more fun with commiseration.

Finally, if you are a frontline worker, I want to personally say thank you. I can’t imagine how difficult this year has been for you, and it’s probably going to get worse based on the indications. I want you to know that you are what I am most thankful for this year.

Maple Orange Bourbon Glazed Ham & What We are Cooking for a Quarantined Easter

With Easter coming up this weekend, social distancing means that the usual celebrations will be very, very different this year. No hanging out with the family and no Easter baskets for the kids. I figure that the grocery pick-up/delivery services are busy enough with real needs, and that shopping for chocolate bunnies and trinkets is a waste of their time and resources. We have candy and plastic eggs in the house already, but will forgo dying real eggs because I just feel like it’s wasteful in a time of scarcity (before you get offended, no one in this house will eat hardboiled eggs, so it really would be wasteful for us).

But, I’m still planning a good meal that will make us at least feel like it’s a special day, even if we can’t watch my sister and kids throw plastic eggs at each other.

I don’t usually cook ham at home, because HoneyBaked Ham is totally my jam, but I’m not in the mood to spend that kind of money for just the five of us. I saw this recipe on Food Network last summer, and decided to make it when we went on a family vacation. It got rave reviews, so I decided that I will bake one up this weekend, along with my Cheesy Hash Brown Casserole, roasted asparagus, biscuits, carrot soufflé and a carrot cake (or maybe red velvet). Also, the bone and scraps will be repurposed for Cajun 15 Bean Soup in the Instant Pot, and if we have an leftover casserole, I may try to transform it into something new.

So, we will cook, eat, celebrate, and be grateful this weekend.

Maple Orange Bourbon Glazed Ham

Notes

Ingredients
  • one spiral-cut bone-in ham (about 7-8 pounds)
  • 1 cup orange marmalade
  • 1/2 cup bourbon
  • 1/2 cup maple syrup (the real stuff, not the pancake syrup from the dollar store)
  • 2 TBS butter
  • 1/8 tsp cinnamon
  • 1/8 tsp cloves
Procedure
  1. Preheat oven to 375 F.
  2. In a roasting pan with a rack, place ham on rack, fat side up. Using a small knife, lightly score the fat in a crosshatch pattern. Add a 1-1/2 cups water to the bottom of the ham, place ham in oven and bake for 45 minutes.
  3. Meanwhile, make the glaze. Combine remaining ingredients in a saucepan over medium-low heat. Cook about 20 minutes, stirring frequently, until thick and syrupy.
  4. Brush the ham with half of the glaze, then continue baking, while glazing ham every 15 minutes until it's reached an internal temp of 130 F (about 45 minutes to an hour).
  5. IMPORTANT: The ham should get very brown, but the amount of sugar in this can start to burn. If you think your ham is geting there, cover it with foil that has been sprayed with non-stick spray (lest you rip off all that glaze). Once the ham is done, let it rest for about 10 minutes before serving.
Tried this recipe?Let us know how it was!

Short-Cut Slow Cooker Beef Stroganoff for the Judgement-Free Zone

Ok, I know we are all supposed be cutting down on our processed food consumption. But we are in the middle of a damn quarantine, going to the grocery store is not the best idea, and even if I did, pickings are slim. Oh, just order groceries, you say? I don’t even want to into get into how well that is NOT working out. My husband kept wondering why my phone dinged 50 times yesterday, and I had to explain that was the Instacart shopper refunding all of the items Kroger did not really have, despite what the app said.

So, as every planned dinner idea crapped out with each successive ding, it was time for plan F.  I pulled a chuck roast out of the freezer, dove into my pantry, and settled on…*gulp* canned cream of mushroom soup.

Keep your judgements to yourself there, Karen. We all know you secretly have a crush on that Tiger King guy.

Anyway, this recipe only takes about 5 minutes to throw in the slow cooker, and other than the chuck roast, uses ingredients that you probably have on hand. If you don’t have sour cream, cream cheese or Greek yogurt would work in a pinch. I served it over egg noodles, but you can make do with other pastas as well. The Heathens love it, it’s easy, and while it probably takes my foodie street cred down a notch, there’s no shame here.

Short-Cut Slow Cooker Beef Stroganoff

Notes

Ingredients
  • 2 medium yellow onions, halved and sliced
  • 1 chuck roast, approximately 3 to 3-1/2 pounds
  • 2 (10-1/2 oz) cans condensed cream of mushroom soup
  • 1-1/2 tsp. seasoning salt (like Lawry's or Morton's)
  • 1 tsp. black pepper
  • 2 TBS Worcestershire sauce
  • 4 TBS ketchup
  • 1 cup sour cream
  • egg noodles or pasta for serving
Procedure
  1. Cut chuck roast into cubes (about 1-1/2 inches). Add onions and chuck roast to the slow cooker.
  2. In a medium bowl, combine soup, salt, pepper, Worcestershire sauce, and ketchup, whisking to combine. Add the soup mixture to the slow cooker, and stir until the meat is coated. Cover and cook on the LOW setting for 8 hours, or until the beef is super-tender.
  3. Just before serving, stir in the sour cream. Check for seasoning, adding more if needed. Serve over egg noodles, and if you are feeling extra-fancy, garnish with a little parsley.
Tried this recipe?Let us know how it was!