Smoked Ham for the Holidays!!!

Smoked Ham Recipes
Ingredients
* 1 large onion, quartered, root end intact
* 1 (5 to 7-pound) smoked ham (shank end)
* 3/4 cup apricot jelly
* 1/4 cup water * 8 sprigs fresh thyme, stripped
* 3 tablespoons yellow mustard
* 4 tablespoons cider vinegar
* 2 teaspoons molasses * 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon ground allspice
* Pinch ground cloves
* 1 1/2 cups low-sodium chicken broth
* 1 tablespoon unsalted butter
* 1 tablespoon all-purpose flour
* Kosher salt and freshly ground black pepper

Directions Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.

Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed.
Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.

Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

The Perfect Pot Roast!! A Great Dinner!

The Perfect Pot Roast!

Ingredients

* 1 2-1/2- to 3-lb. boneless beef chuck pot roast

* Salt and ground black pepper

* 2 Tbsp. olive oil or cooking oil

* 1 14-oz. can beef broth

* 1 large onion, chopped

* 2 stalks celery, cut into 2-inch lengths

* 5 cups cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1-1/2-inch pieces.

* 1/4 cup cold water

* 3 Tbsp. all-purpose flour

Directions

1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.

4. Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy!

Recipe source

BHG

Oxtail Soup is GOOD for the stomach....Tasty!!

Oxtail Soup!

2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 onion - medium size, chopped
3 cloves garlic
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 carrots, peeled & chopped
1/4 cup fresh parsley, chopped
2 bay leaves
1 teaspoon dried thyme, crushed
1 teaspoon salt
4 peppercorns

* In a 4 quart pan, brown the ox tail thoroughly in hot oil.
* Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
* Cover and simmer for 3 hours.
* Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
* Reheat and serve.

Serving Size: cup
Servings: 6
Container: 4 quart soup pot
Prep Time: 30 minutes
Cook Time: 3 hours

For a nice change!! Chutney Glazed Pork Chops!!

Chutney Glazed Pork Chops!!

A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup chutney)

Ingredients

* Chutney:

* 1/2 cup sugar

* 1/4 cup balsamic vinegar

* 1/4 teaspoon ground coriander

* 1 (3-inch) cinnamon stick

* 2 cups coarsely chopped rhubarb (about 1/2 pound)

* 1/3 cup dried cranberries

* 1/4 cup chopped green onions

* 1/4 teaspoon salt

* 1/4 teaspoon ground red pepper

* Pork:

* 1/3 cup red currant jelly

* 1 tablespoon whole-grain Dijon mustard

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1/4 teaspoon ground cumin

* 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)

* Cooking spray

* Thinly sliced green onions (optional)

Preparation

To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.

Prepare grill.

To prepare pork, combine jelly and mustard in a small bowl; set aside.

Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

baddd905-3c44-4413-bf0d-353dd4c856f4

1.03.01

Southern Fried Chicken for Dinner!! Easy Recipe..YUMMY!

Southern Fried Chicken!!
Ingredients

Serves: Update

o 4 teaspoons salt divided
o 1 whole chicken (4 pounds) backbone removed chicken cut into 8 pieces
o 3 cups buttermilk
o 6 cups grapeseed oil or canola oil for deep frying
o 2 cups all-purpose flour
o 1 1/2 tablespoons dry mustard
o 1 1/2 tablespoons paprika
o 1 tablespoon garlic powder
o 1 tablespoon onion powder
o 1 teaspoon freshly ground black pepper
o 3 large eggs
o 2 tablespoons water

Directions

Massage 1 1/2 teaspoons of the salt into the chicken pieces.

Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.

Cover with plastic and refrigerate for at least 2 hours and up to 1 day.

Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.

Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.

Whisk the eggs and water in a medium bowl to blend.

Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.

Dredge the flour-coated chicken pieces in the egg wash.

Dredge the coated chicken in the flour mixture again to coat completely.

To Fry the Chicken:

Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.

Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.

Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.

A plump tasty juicy Thanksgiving Bird! Check out this recipe!

Ingredients

* 1 12- to 14-lb. turkey (Diestel Organic)

* Kosher salt or salt

* Freshly ground pepper

* 4 cloves garlic, peeled and halved

* 1 small onion, peeled and cut into wedges

* 1 medium baking apple, cored and cut into wedges

* 2 tablespoons butter, melted

* 6 medium or 8 small baking apples, cored and cut into eighths (such as Golden Delicious, Gravenstein, Granny Smith, Winesap, Rhode Island Greening, Braeburn, Russet, Lady (use 2 lady apples for each medium apple; leave whole)

* 2 tablespoons lemon juice

* 2 cups fresh apple cider

* 5 about 3-inch sticks cinnamon, broken

* 1/3 cup butter

* 1/3 cup packed brown sugar

* 1 tsp. dried thyme, crushed

* 1/3 cup all-purpose flour

* Chicken broth

* Kosher salt and black pepper

Directions

1. Rinse turkey well and pat dry with paper towels. Season inside cavity generously with salt and pepper. Rub one of the cut garlic cloves on inside cavity. Place garlic cloves, onion, and the first apple in cavity.

2. Pull turkey skin to back; fasten with skewer. If a band of skin crosses the tail, tuck drumsticks under band. If no band, tie drumsticks securely to tail. Twist wing tips under back. Brush turkey with 2 tablespoons melted butter. Season with salt and pepper.

3. Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of one of inside thigh muscles, but not touching bone. Cover bird loosely with foil. Roast in a 325 degree oven about 2-1/2 to 3-1/2 hours or until thermometer registers 160 degrees F. (Cut band of skin or string between drumsticks after 2-1/2 hours.)

4. Toss apple wedges with lemon juice. Place apples around turkey. Continue to roast, covered with foil, for 30 minutes more.

5. Meanwhile, in a small saucepan bring apple cider and cinnamon sticks to boiling. Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks.

6. Remove foil from turkey; brush turkey and drizzle apples with the cider mixture. Continue roasting, uncovered, until meat thermometer registers 180 degrees F, brushing bird and drizzling cider mixture over fruit every 10 minutes. Remove turkey from oven; discard cavity ingredients. Transfer roasted bird to a large serving platter. Surround with apples. Cover with foil; let stand 15 to 20 minutes before carving turkey.

baddd905-3c44-4413-bf0d-353dd4c856f4

1.03.01

Order Your Holiday Turkey's Now! Organic and Natural!!

Can you believe that the Holidays are right around the corner? We are ready
to put together your Holiday meal orders! Our turkey's are from Diestel
Family Turkey Ranch! They are organic and committed to sustainability!

A Message from them:
"Our family began range-growing turkeys in 1949 on our ranch nestled in the Sierra Foothills. At Thanksgiving we sold our turkeys to the local folks who enjoyed a trip to our ranch each year.

Today we produce our turkeys and turkey products year around but, really, not much has changed... same ranch, same firm belief that our family secrets consistently produce a better tender and juicy turkey that has real old-fashioned turkey flavor and same great quality.

Most importantly, we guarantee each Diestel turkey to be raised, processed and delivered by us directly to you.
After all, this has been our family tradition since 1949.

We invite you to taste the difference!"

http://www.diestelturkey.com/home.htm

Come into the store:
7625 S. Rainbow Blvd.
Las Vegas NV 89139
702-558-6328