Brown Sugar Beer Glazed Ham

Prep: 10 mins

Cook: 2 hrs

Level: Easy

Serves: Updated

12

Description

An Easter ham like no other that is topped with an addicting brown sugar and beer glaze!

Ingredients

• 8 pounds Smoked Ham
• 12 ounces, fluid Dark Beer With Coffee (I Used A Coffee Porter)
• 1-½ cup Brown Sugar
• ¼ cups Maple Syrup
• 2 Tablespoons Stone Ground Mustard
• 1 Tablespoon Cornstarch
• 2 teaspoons Fine Sea Salt
• 2 teaspoons Allspice
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Chinese Five Spice
• ½ teaspoons Black Pepper

• 8 pounds Smoked Ham
• 12 ounces, fluid Dark Beer With Coffee (I Used A Coffee Porter)
• 1-½ cup Brown Sugar
• ¼ cups Maple Syrup
• 2 Tablespoons Stone Ground Mustard
• 1 Tablespoon Cornstarch
• 2 teaspoons Fine Sea Salt
• 2 teaspoons Allspice
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Chinese Five Spice
• ½ teaspoons Black Pepper

Preparation

Preheat oven to 350ºF and line a large rimmed baking sheet with foil. Place an oven-safe oven rack on top if you wish.

Place ham on rack and score a grid-like pattern, cutting down into ham about 1/2 inch deep.

In a medium bowl, whisk together beer, brown sugar, maple syrup, mustard, cornstarch, salt, allspice, cayenne pepper, Chinese five spice and black pepper. Taking about 1/3 of mixture, brush entire ham generously.

Place ham in oven, uncovered, and bake for 1 hour. Remove from oven and brush another 1/3 of glaze on top and place back in oven. Bake for an additional hour or until top is brown and crisp. Remove from heat.

In a small saucepan, add remaining glaze. Heat over medium-low heat until alcohol has cooked out and glaze is thick. Remove from heat and pour into a serving bowl.

Slice ham to your liking and serve warm with glaze.

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Grape-tini

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

Grapes aren’t just for wine! The sweet fresh variety make for a great cocktail.

Ingredients

• 1-½ ounce, fluid Vodka
• ½ ounces, fluid Lemon Juice
• ½ ounces, fluid Simple Syrup
• ½ ounces, fluid Triple Sec
• 12 whole Seedless Red Grapes
• Ice, To Fill Cocktail Shaker
• Optional For Garnish: Small Cluster Of Fresh Grapes

• 1-½ ounce, fluid Vodka
• ½ ounces, fluid Lemon Juice
• ½ ounces, fluid Simple Syrup
• ½ ounces, fluid Triple Sec
• 12 whole Seedless Red Grapes
• Ice, To Fill Cocktail Shaker
• Optional For Garnish: Small Cluster Of Fresh Grapes

Preparation

Add the vodka, lemon juice, simple syrup, triple sec and grapes into a cocktail shaker. Muddle the grapes very well with a muddler or wooden spoon. Fill with ice, put the lid on, shake well and strain into a cocktail glass. Garnish with a cluster of fresh grapes, if desired.

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Italian Nachos

Prep: 20 mins

Cook: 40 mins

Level: Easy

Serves: Updated

2

Description

A fun twist on the original. These Italian Nachos are loaded with a homemade Parmesan cheese sauce, spicy Italian sausage and roasted bell peppers.

Ingredients

• FOR THE ROASTED PEPPERS:
• ½ whole Red Bell Pepper
• ½ whole Green Bell Pepper
• Olive Oil, To Drizzle Over Peppers
• FOR THE HOMEMADE PARMESAN CHEESE SAUCE:
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon All-purpose Flour
• ½ cups Milk (I Used 1%)
• 2 Tablespoons Parmesan Cheese
• FOR THE NACHOS:
• 2 cups Tortilla Chips
• ½ cups Italian Hot Sausage, Cooked And Crumbled
• 1 Tablespoon Black Olives
• 1 Tablespoon Fresh Basil, Chopped

• FOR THE ROASTED PEPPERS:
• ½ whole Red Bell Pepper
• ½ whole Green Bell Pepper
• Olive Oil, To Drizzle Over Peppers
• FOR THE HOMEMADE PARMESAN CHEESE SAUCE:
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon All-purpose Flour
• ½ cups Milk (I Used 1%)
• 2 Tablespoons Parmesan Cheese
• FOR THE NACHOS:
• 2 cups Tortilla Chips
• ½ cups Italian Hot Sausage, Cooked And Crumbled
• 1 Tablespoon Black Olives
• 1 Tablespoon Fresh Basil, Chopped

Preparation

For the roasted peppers:
Preheat oven to 450 F. Place peppers on a baking sheet and drizzle with olive oil. Place in the oven and bake for 20-30 minutes until caramelized and charred on the outside. Take them out of the oven and cover them with aluminum foil and allow to cool. This takes about 20 minutes.

For the homemade Parmesan cheese:
Add butter into a small saucepan and melt over medium heat. Whisk in flour and stir constantly for 1 minute. Stir in milk and bring to a simmer. Cook until thickened, 2-3 minutes, stirring constantly. Take off of the heat and stir in cheese. Immediately pour on top of nachos.

Note: Do not make this too far in advance. I like to make this sauce a minute or two before I assemble the nachos. The sauce will get thicker the longer it sits.

For the nachos:
To assemble the nachos start by spooning the cheese sauce over the chips on your serving platter. It’s good to do this in layers to ensure all of the chips are covered in cheese. Next top with diced roasted peppers, sausage, olives and fresh basil. Serve immediately while cheese sauce is still hot.

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Chicken Broccolini with Mustard Cream Sauce

Prep: 20 mins

Cook: 20 mins

Level: Intermediate

Serves: Updated

4

Description

Scrumptious breaded chicken with beautiful broccolini inside, topped with a creamy brandy mustard sauce. Divine!

Ingredients

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• ⅓ cups All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• ¾ cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• ¼ cups Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-½ teaspoon Dijon Mustard
• 1-½ teaspoon Grainy Brown Mustard
• ⅓ cups Chicken Broth, Plus More If Needed For Thinning
• ⅓ cups Heavy Cream
• Salt And Pepper, to taste

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• ⅓ cups All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• ¾ cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• ¼ cups Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-½ teaspoon Dijon Mustard
• 1-½ teaspoon Grainy Brown Mustard
• ⅓ cups Chicken Broth, Plus More If Needed For Thinning
• ⅓ cups Heavy Cream
• Salt And Pepper, to taste

Preparation

Preheat the oven to 350 degrees.

Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.

Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.

Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other pieces. (Be careful not to coat the broccolini.)

Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.

While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.

Serve the chicken with the mustard cream spooned over the top. Serve immediately!

(Recipe sponsored by Land O’ Lakes as part of their Pin a Meal. Give a Meal. program.)

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Vegetarian Split Pea Soup with Kale, Carrots and Curry

Prep: 5 mins

Cook: 50 mins

Level: Easy

Serves: Updated

4

Description

Vegetarian Split Pea Soup with Kale, Carrots and Curry.

Ingredients

• 2 Tablespoons Extra Virgin Coconut Oil Or Olive Oil, Divided
• 1 whole Carrot, Diced
• 2 cups Finely Chopped Kale
• 1 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Madras Curry Powder
• 1 teaspoon Sea Salt
• 2 cups Dried Split Green Peas, Rinsed
• 6 cups Water Or Vegetable Stock
• 2 Tablespoons Lemon Juice

• 2 Tablespoons Extra Virgin Coconut Oil Or Olive Oil, Divided
• 1 whole Carrot, Diced
• 2 cups Finely Chopped Kale
• 1 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Madras Curry Powder
• 1 teaspoon Sea Salt
• 2 cups Dried Split Green Peas, Rinsed
• 6 cups Water Or Vegetable Stock
• 2 Tablespoons Lemon Juice

Preparation

In a large Dutch oven or stock pot, heat 1 tablespoon oil. Sauté carrots over medium-high heat until soft, 5 minutes. Add kale and stir fry until wilted, 3 minutes. Remove veggies to a bowl and set aside.

Add remaining oil to pot. Sauté onion until translucent, 5 minutes. Stir in garlic, curry powder, and salt. Cook 1 minute more. Stir in green peas and cover with water or stock. Bring to a boil, then reduce heat and simmer until peas are soft, about 30–45 minutes.

Puree soup with an immersion or stand blender until semi-smooth. Add lemon juice and taste for seasoning, adding more salt as necessary.

Ladle into bowls and top with carrot-kale mixture. Drizzle with olive oil and serve immediately.

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