Maple Glazed Ham & Hashbrown Casserole (Includes Recipes for BOTH!)

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MAPLE GLAZED HAM Recipe

INGREDIENTS:

  • Ham (your choice of what kind, etc., but we prefer the type that is already sliced – it cooks AND tastes much better!)
  • 1/2 Cup of Water
  • 1/2 Cup of Maple Syrup
  • 1/2 Cup of Brown Sugar (I prefer to use Dark)
  • 2 Tablespoons of Dijon mustard
  • 1/2 Teaspoon of Ground Cinnamon
  • 1/2 Teaspoon of Ground Nutmeg

DIRECTIONS:

  • Cook Ham in a bit water for approx. 20 min
  • Whisk all above ingredients together in a saucepan on medium heat until smooth. Simmer for 2 minutes, then remove from heat and pour half onto the ham, letting it cook for another 10-15 min. Keep covered with foil to ensure ham doesn’t dry out (which it tends to do quite easily).
  • Then add the remaining amount of glaze at the end within the last 5 minutes of cooking in the oven. Total cook time should be around 45 min.

HASHBROWN CASSEROLE Recipe

INGREDIENTS:

  • 1 Package of frozen Hashbrown Potatoes, thawed
  • 2 Cups Shredded Cheddar Cheese
  • 1 Can of Cream of Chicken (or you can use Mushroom) Soup
  • 1 Medium Onion, minced
  • 1 (8 oz.) container of Sour Cream
  • 3 Cups Cornflakes (leave as is, or you can crush them, I’ve done both)
  • 1/2 Cup Melted Butter (for mixing with Hashbrowns, etc.)
  • 1/4 Cup Melted Butter (for the Corn Flakes)
  • Salt & Pepper

 

DIRECTIONS:

  • Preheat oven to 375 degrees F
  • In a large bowl combine: Hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  • In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
  • Bake covered in preheated oven for 45 minutes. I like to remove the cover during the last 10 min or so, that way the corn flakes on top get even more crunchy.

Chicken with Balsamic Bell Peppers

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Recipe

INGREDIENTS: 

  • 1/4 Cup of Olive Oil (Divided according to Directions)
  • 4 Boneless Chicken Breasts Halves Cut into Strips (or you can use Chicken Breast Tenders)
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Medium Onion, minced
  • 5 Cloves of Garlic, minced
  • 1 Tablespoon of Basil
  • 2 Tablespoons of Crushed Red Pepper (you can adjust this amount according to your personal taste, my family likes spicy food, but you can even leave out the crushed red pepper all together if you & your family don’t)
  • 1/4 Cup of Balsamic Vinegar (Divided according to Directions)
  • Salt & Pepper

DIRECTIONS:

  • Pour 2 tablespoons of olive oil in a large skillet over medium-high heat. Put chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside once done.
  • Heat remaining oil in the skillet over medium heat. Stir in the red and green bell peppers and the onion. Cook 3-5 minutes, until tender. Mix in the garlic and crushed red pepper (remember that the crushed red pepper is optional), and cook about 1 minute. Mix in the basil and 2 tablespoons of the balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer approx. 20 minutes, or until chicken is well done. Stir in remaining balsamic vinegar just before serving.

Cheese Potato & Sweet Sausage Casserole

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Recipe

PScasserole

INGREDIENTS: 

  • 1 lb Sweet (-OR- hot -OR- smoked, your choice) Sausage
  • 4 cups of Idaho potatoes, peeled, boiled and cut into cubes once cool
  • 1/2 of a large Onion, minced
  • 2 cups of Milk
  • 4 tablespoons of Flour
  • 4 tablespoons of Butter
  • 1/2 lb Velveeta Cheese, diced (or you can use the slices)
  • 1/2 cup of Shredded Cheddar Cheese
  • 1/8 teaspoon paprika
  • Salt & Pepper

DIRECTIONS: 

  • Pre-Heat oven to 375°F
  • Cut sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, constantly turning them until they are slightly browned.
  • Meanwhile, put the cooked/diced potatoes in 2 qt. casserole. Add cooked meat & gently toss together with potatoes.
  • Mix all remaining ingredients (EXCEPT for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. USE A WHISK TO ENSURE THAT ITS COMPLETELY SMOOTH.
  • Pour the cheese sauce over potatoes and meat. Sprinkle the shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over top of that.
  • Bake for 30-45 minutes (until golden brown on top)

 

Maple Ginger Glazed Carrots (A Kid Favorite – Approved by Josh!)

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Recipe

INGREDIENTS: 

  • Approx. 6-8 medium-large sized Carrots, cut & chopped into thin slices -OR- you can also use Baby Carrots (they DO soak up the flavor just as well)
  • 2 tablespoons Butter (salted or unsalted, your choice)
  • 3 tablespoons Brown Sugar (I prefer to use Dark)
  • 1/2 – 3/4 Cup (depending on how strong you like it) Maple Syrup
  • 1/2 of a large Ginger Root minced

DIRECTIONS:

  • Saute Carrots in butter in skillet, cover with lid and let steam with heat on medium-low for 5-8 minutes.
  • Remove lid and add maple syrup, brown sugar, and minced ginger root. Stir until mixed, keep heat at medium-low setting, recover with lid, and let steam for approx. 10 minutes.
  • Do not overcook or carrots will begin to shrivel.
  • Whenever I serve these, which is a lot, with dinner, Josh eats every last one and always asks for more. I guarantee that you AND your kids will devour these delicious veggies!

 

 

 

Panko Parmesan Crusted Fried Chicken Tenders

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A quick dinner prep video of how to make Panko Parmesan Crusted Fried Chicken Tenders

Recipe

INGREDIENTS:

  • 8-10 Chicken Tenders (or feel free to use Chicken Breasts, just made sure you pound them down a bit first)
  • 1 cup Panko Bread Crumbs (I mix the Regular and the Italian Seasoned ones)
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Tablespoon Garlic Powder
  • 1/2 Tablespoon Paprika
  • 1 Cup of Flour
  • 2 Eggs
  • Vegetable Oil (use whatever amount you prefer, I get the best results with about 1 cup)
  • Salt & Pepper

DIRECIONS:

  • Heat oil in a saucepan on the stove.
  • Combine Panko bread crumbs, grated Parmesan cheese, garlic powder, and paprika in a medium bowl.
  • Pour flour into its own medium sized bowl or plate.
  • Beat 2 eggs and put them in a small bowl.
  • Dip the raw chicken tenders into the flour first, one at a time.
  • Then dip each one into the egg and give it a good shake so that any excess egg will fall off.
  • Lastly, dip the chicken tender in the Panko/Parmesan mixture and press down on it to ensure its thoroughly coated.
  • Place the coated chicken tenders into the oil, you will know the oil is ready and at the correct cooking temperature if you first test it by dipping the corner of your chicken in it – if it sizzles and bubbles, its ready. Cook both sides for about 3-5 minutes.

 

 

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Super Easy Sloppy Joe Sandwiches

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A quick video of dinner prep for a super easy, super delicious Sloppy Joe Sandwich recipe

 

Recipe

INGREDIENTS: 

  • 1 pd. Ground Beef (I prefer to use 80% Lean, 20% fat – this will allow for the best tasting meat)
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Green Bell Pepper
  • 3/4 Cup Ketchup
  • 1 Teaspoon Yellow or Spicy Mustard (Depending on your preference, I prefer Spicy)
  • 1 Teaspoon Garlic Powder
  • 3 Teaspoons Brown Sugar (I prefer Dark Brown Sugar)
  • Salt & Pepper

DIRECTIONS:

  • In a skillet over medium heat, brown the ground beef with the onion and pepper. Drain.
  • Stir in Ketchup, Mustard, Garlic Powder, and Brown Sugar.
  • Reduce heat & simmer for approx. 30 minutes.
  • Add Salt & Pepper once done. Top with shredded cheese (I prefer to use Cheddar) & Serve on rolls or your bread of your choice.