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March 29, 2018

With the Easter holiday approaching, so is the meal that accompanies it, and this recipe from The Pioneer Woman is perfect for leftover ham.  I made this recipe for my family last week, and they loved it!  I wanted to share these scalloped potatoes with you as it is guaranteed to be a crowd pleaser.  This dish has layers of thinly sliced potatoes that are topped with a rich white cream sauce.  It is a wonderfully delicious meal!

Bon Appetit!

Tips: 

I used a mandolin to slice the potatoes - it makes preparation fast and easy!  If you do not have a mandolin, I recommend the Benriner Japanese mandolin.  You can purchase this awesome mandolin on Amazon.  I absolutely love mine and have had it for several years now.  Just be careful with it - the blades are extremely sharp!

Click here for a printable version of this recipe.

Preparation time is 30 minutes.  Bake time is 45 minutes.  Total time is 1 hour and 15 minutes.

Ingredients:

  • 4 tablespoons butter

  • A...

March 27, 2018

A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat.  Hot crossed buns are traditionally filled with raisins or currants, just as these are.  They are wonderfully spiced and have a subtle sweetness.  These buns perfectly pair with coffee or a strong tea.  They are very filling too - perfect for breakfast!  This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.

Bon Appetit!

Tips:

If you do not have a heavy duty mixer, you can prepare the dough by hand.  When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed.  Turn the dough out to a lightly floured surface.  Knead the dough for about seven minutes and then continue on according to directions.

For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes.  Continue on according to directions.

Cl...

March 20, 2018

It is that time of the year again where there is an over abundance of hard boiled eggs to be used.  With spring, comes Easter and with Easter, comes eggs - lots of eggs!  One of my favorite ways to use up hard-boiled eggs is to make egg salad.  Here is a bit of a twist on an old favorite - curried egg salad!  If you are a curry fan, you must try this recipe.  You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps.  Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.

Bon Appetit!

Tips:

If you like a strong curry flavor, use the greater amount of curry powder in the recipe.  I tend to use about 1/2 teaspoon for a subtle curry flavor.

Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water.  Heat the saucepan over medium-high heat until water comes to a rapid boil.  Remove the saucepan from heat, and immediately pla...

April 18, 2017

This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week).  It is very easy to prepare, and it tastes refreshing and light.  I love the Mediterranean flavors of these pita pockets.  If you try this recipe, you can experience the taste of the Mediterranean too!

Bon Appetit!

Ingredients:

  • 2 1/2 cup cooked lamb, diced

  • 1 tablespoon olive oil

  • 1 1/2 cup chopped romaine lettuce

  • 1/4 cup crumbled feta cheese

  • 2 small tomatoes, sliced

  • 3 tablespoons bottled Greek dressing

  • 4 whole wheat pita rounds, halved and warmed

  • Yogurt sauce

For Yogurt Sauce:

  • 1 cup Greek yogurt

  • 1/3 cup loosely packed fresh mint, finely chopped

  • 1/4 cup sour cream

  • 1 garlic clove, minced

  • 1 tablespoon fresh lemon juice

  • 1 medium cucumber; peeled, seeded, and chopped

  • 1 teaspoon Kosher salt

Directions:

Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minu...

April 13, 2017

These adorable white chocolate bonbons are delicious and delightful!  If you like coconut and white chocolate, you are going to love these sweet treats.  They are easy to make, and it only takes a few ingredients to put these chocolates together.  Bunny Tail Bonbons make a nice addition to a Spring gathering of friends and family.

Bon Appetit!

Tip:

I used Archway Coconut Macaroon Cookies.  Place them in a food processor and pulse several times to make crumbs.

Ingredients:

  • 1 1/2 (4 ounce) white chocolate baking bars, melted according to package directions

  • 1 (8 ounce) package cream cheese, softened

  • 3/4 cup coconut cookies, crumbs

  • 1 tablespoon coconut rum or water

  • 1/8 teaspoon kosher salt

  • 1 1/2 cup shredded coconut, plus more for rolling

Directions:

Beat chocolate and cream cheese at medium speed with an electric mixer until smooth.  Add the cookie crumbs, coconut rum (or water), kosher salt, and shredded coconut, beating just until blended.  (You can sk...

April 12, 2017

This recipe comes from Jacques Pepin, and it is delicious!  On the day before you serve the ham, you boil it.  Jacques explains in his book, Heart & Soul in the Kitchen, that by poaching the ham, you remove some of the salt, while also improving the taste of the ham.  I have never prepared a ham this way, but it turned out beautifully.  The meat was tender and not at all dry or tough.  This is my new way to prepare ham for Easter.  The sauce is very yummy and has a little kick to it.  It's best to precook the ham a day before serving it as it makes the rest of the preparations easier to handle.  I really encourage you to give this mouthwatering ham a try!

Bon Appetit!

Ingredients:

  • 1 bone-in cured smoked ham from the shank end (about 6 to 8 pounds), with rind

  • 1/3 cup pure maple syrup

  • 1/3 cup ketchup

  • 2 tablespoons hot chili sauce, such as Sriracha

  • 2 tablespoons balsamic vinegar

Directions:

Put the ham in a large pot, cover with hot...

April 11, 2017

This awesome recipe comes from the March 2014 edition of Southern Living, and it is excellent!  This recipe is a lot easier than it looks, and the results are spectacular.  The lamb was tender and done to perfection, while the herbs added a delightful flavor to the meat.  The potatoes that you cook with the lamb are simple, but flavorful.  They compliment the meat.  April is an excellent time to give this delicious lamb roast a try.  It is especially good if you are entertaining guests.  This would make a wonderful holiday meal (whether for Easter, a birthday, or even mother's day).  If you do have leftovers, look for the lamb pita pockets on our blog.  It will be posted this month too.

Bon Appetit

Tips:

I had a hard time finding a boneless leg of lamb.  The butcher at a local grocery store, kindly removed the bone and trimmed the lamb for me.  He even gave me the bone (to make soup stock).  So if you have the same problem of finding boneless lamb,...

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