Tangerine Glazed Ham and Carrots

Courtesy Food Network

This is what we ate for Easter Dinner tonight.  I had a bunch of tangerines in the fruit bowl so decided to try this recipe out.  Only I cooked it in a crock pot rather than in the oven.  It was fantastic and was loved by kids and adults alike.  

Ingredients

• 1 (8 to 10-pound) smoked ham, bone-in, skin on
• Freshly ground black pepper
• 1 bunch fresh sage leaves
• 1/4 cup extra-virgin olive oil
• 1 cup (2 sticks) unsalted butter, cut in chunks
• 2 tangerines, sliced thin, seeds removed
• 2 cups tangerine juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks
• 11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Fire-Roasted Ziti with Sausage

1 pkg (8 oz) ziti or small tube pasta
1 can (28 oz) Italian diced tomatoes, undrained
1 jar (26 oz) fire-roasted tomato and garlic spaghetti sauce
1 package (16 oz) smoked sausage, sliced
2 cups (8 oz) shredded mozzarella cheese, divided
1 cup (8 oz) small-curd cottage cheese

In a large saucepan or Dutch oven, cook pasta according to package directions; drain and return to the pan.  Stir in the tomatoes, spaghetti sauce and sausage; heat through.  Stir in 1 cup mozzarella and cottage cheese.  Top with remaining mozzarella cheese.  Cover and heat over medium heat for 2-5 minutes or until mozzarella is melted.

Pilmeni (Russian Tortellini)

Dough:
1/2 cup water
1/2 cup milk
1 egg
Flour

Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk

Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.

Mix together meat and seasonings in medium bowl.

Roll out dough to 1/4" thick and cut out circles about the size of a milk lid.  Place a small amount of meat in the center of each circle.  Fold in half and pinch edges to seal (wet sealing edge with a little milk).  Then bend the two corners together to form a tortellini shape.  At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)

Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).

Orange-Glazed Pork Chops

1 tsp cornstarch
1/8 tsp ground ginger
1 Tbsp soy sauce
1 tsp water
1/4 cup orange marmalade
1 Tbsp lime juice
1 1/2 tsp olive oil
1 garlic clove, minced
2 bone-in pork chops (3/4" thick)
1 small lime, thinly sliced

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth.  Stir in the marmalade, lime juice, oil and garlic until blended.  Bring to a boil; cook and stir mixture for 1-2 minutes until thickened.  Glaze chops and grill to desired doneness. 

Mozzarella-Stuffed Meatballs

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 Tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1/2 lb ground pork
1/2 lb ground sirloin
3 oz fresh mozzarella cheese
2 Tbsp vegetable oil
1 jar (26 oz) marinara sauce
Hot cooked pasta

In a large bowl, combine the first eight ingredients.  Crumble pork and beef over mixture; mix well.  Cut mozzarella into eighteen 1/2" cubes.  Divide meat mixture into 18 portions; shape each around a cheese cube.

In a large skillet, cook meatballs in oil in batches until no pink remains; drain.  In a large saucepan, heat marinara sauce; add meatballs and heat through.  Serve over pasta.

Cranberry Meatballs

2 eggs, beaten
1 cup cornflake crumbs
1/3 cup ketchup
2 Tbsp soy sauce
1 Tbsp dried parsley flakes
2 Tbsp dried minced onion
1/2 tsp salt
1/4 tsp pepper
2 lbs ground pork

Sauce:
1 can (16 oz) jellied cranberry sauce
1 cup ketchup
3 Tbsp brown sugar
1 Tbsp lemon juice

In a mixing bowl, combine the first 8 ingredients.  Add pork and mix well.  Shape into 1" balls.  Place in a 15"x10" baking sheet.  Bake at 350 degrees for 20-25 minutes or until done.  Remove from oven; drain on paper towels.  In a large saucepan, combine sauce ingredients.  Cook, stirring frequently, until the cranberry sauce is melted.  Add the meatballs and heat through.

Tender 'n' Tasty Pork Chops

1 2/3 cups unsweetened pineapple juice
1/3 cup rice wine vinegar
1/4 cup olive oil
3 Tbsp soy sauce
3 Tbsp chopped shallots
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp hot sauce
3/4 tsp ground cumin
3/4 tsp pepper
6 bone-in pork loin chops (3/4" thick)

In a large bowl, combine the first 10 ingredients.  Place pork chops in a large resealable plastic bag; add half of the marinade.  Seal bag and turn to coat; refrigerate for 4-5 hours, turning occasionally.  Cover and refrigerate remaining marinade for basting.

Drain and discard marinade.  Grill pork chops, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade.

Mike's Sweet Pork Chops

1/2 cup packed brown sugar
2 Tbsp corn starch (or 4 Tbsp flour)
1/2 tsp cinnamon
1 pinch ground cloves
3 cups orange juice
6-9 pork chops or 1 pork shoulder
Carrots
Potatoes

In a saucepan combine the brown sugar, corn starch, cinnamon, & cloves.  Slowly stir in orange juice.  Bring to a boil over a medium heat and stir for 2 minutes. 

In a 9x13 pan, place the chops, carrots, and potatoes, then pour sauce over the top.  Bake for 1 hour at 350 degrees or until potatoes are soft and meat thermometer reads 170 degrees.  Flip chops and stir, or baste everything, half way through cooking. 

Serve and enjoy!

Sauerkraut Hot Dish

1 1/2 lbs pork steak, cubed
1 medium onion, chopped
2 celery ribs, chopped
1 can (16 oz) sauerkraut, undrained
8 oz noodles, cooked and drained
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1 can (4 oz) mushrooms, drained
Salt and pepper to taste

In a large skillet, brown meat.  Add the onion and celery; cook until onion is transparent.  Stir in the sauerkraut, noodles, soup and mushrooms; season with salt and pepper.  Spoon into a greased 2 qt casserole.  Cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender, stirring occasionally.

Colony Mountain Chili

1 lb boneless beef sirloin steak, cut into 3/4" cubes
4 Italian sausage links, casings removed and cut into 3/4" slices
2 Tbsp olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsp beef bouillon granules
1 cup boiling water
1 can (6 oz0 tomato paste
3 Tbsp chili powder
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 tsp ground cumin
1-2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
3 cans (14 1/2 oz each) stewed tomatoes, cut up
2 cans (15 oz each) pinto beans, rinsed and drained
Shredded cheddar cheese, opt

In a large skillet, brown the beef and sausage in 1 Tbsp oil; drain.  Transfer meat to a 5 qt slow cooker.  In the same skillet, saute the onion, garlic and green onions in remaining oil until tender.  Transfer to slow cooker.

In a small bow, dissolve bouillon in water.  Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker.  Stir in tomatoes and beans.  Cover and cook on high for 6-8 hours or until the meat is tender.  Serve with cheese if desired.

Herb Seasoned Pork Roast

1 tsp fennel
2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp crushed bay leaves
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp chopped fresh parsley
1 tsp minced onion
1 garlic clove, crushed or 1/4 tsp garlic powder
1 pork shoulder roast (6-8 lbs)

Combine all spices and herbs.  Make slits 1/2" deep at 1" intervals in roast; rub herb mixture into slits and over roast surface.  Place roast in a covered pan; add 2" of water.  Insert meat thermometer in center of roast.  Bake at 350 degrees for 1 1/2 to 2 hours or until the thermometer registers 160 degrees.

Sweet 'N' Sour Chops

2 Tbsp butter or margarine
1/2 cup packed brown sugar
2 Tbsp cornstarch
1/8 tsp salt
1 1/2 cups pineapple juice
1/2 cup cider vinegar
1 Tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp liquid smoke
1 cup lemon-lime soda
6 pork loin chops (1" thick)
Bell pepper, chopped (opt.)
Carrots, chopped (opt.)

In a saucepan over medium heat, combine butter, sugar, cornstarch and salt.  Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well.  Bring to a boil, stirring constantly.  Cook for 2 minutes or until thickened.  Pour the soda into a 9x13 glass baking dish.  Add 1/2 cup of the sauce; mix well.  Add chops and turn to coat; cover and refrigerate overnight.  Cover and refrigerate remaining sauce.  Remove chops, discarding marinade.  Grill chops, covered, over hot heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees.  Add peppers and carrots (if desired) to reserved sauce and heat; cooking till tender.  Serve with chops.

BarBQ Pork Chops

6 pork chops
1 tsp salt
1/2 tsp pepper
1 small onion, sliced
1/4 cup maple syrup
1/4 cup ketchup
1/2 tsp Worcestershire sauce
1/4 tsp prepared mustard
Dash of ground cloves

Sprinkle pork chops with salt & pepper.  Place in square baking dish.  Top with onion slices.  Cover loosely and microwave 10 minutes on hi.  Turn and rearrange chops; drain.  Mix syrup, ketchup, Worcestershire sauce, mustard, & cloves.  Pour over chops.  Cover tightly and microwave until chops are done, 10-12 minutes.

Cantonese Pot Stickers

1 lb ground pork/turkey
8 oz bok choy
1/4 tsp salt
1/4 tsp chicken bouillon granules
1/2 tsp sugar
1 Tbsp soy sauce
Pinch white pepper
few drops of sesame oil
1/2 tsp cornstarch
Dumpling pastry (circular) about 60 pieces

Dipping Sauce:
2 parts soy sauce
1 part rice vinegar
few drops of sesame oil
shredded ginger

Blanch bok choy until wilted.  Squeeze and drain well, then chop coarsely.  Mix ground pork with seasonings.  Add chopped vegetable.  Fill dumpling pastry with a heaping teaspoon of mixture.  Moisten the edge of the dumpling with water and fold dumpling in half.  Press firmly to seal.  Dumplings may be frozen at this stage for future use.

Heat oil in frying pan on medium heat.  Place dumplings in the pan seam side up.  Cook til brown and then add a little water (about 1/4 cup) to steam the dumplings.  Cover the pan for 8 minutes.  Uncover and let the rest of the moisture evaporate.  Serve with dipping sauce.

Apple and Prosciutto Sandwiches

These are truly fantastic although, granted, not ingredients I usually have around the house.

1/4 cup olive oil
1/2 cup chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced

In a  blender, combine the oil, walnuts, Parmesan cheese and rosemary; cover and process until blended and nuts are finely chopped.  With a bread knife, split focaccia into two horizontal layers.  Spread rosemary mixture over cut sides of bread.

On bottom of bread, layer prosciutto, apple and Brie; replace bread top.  Cut into quarters.  Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted.  To serve cut each wedge in half.

Meat 'n' Cheese Stromboli

1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds

In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.

On two greased baking sheets, roll each loaf of dough into a 15"X12" rectangle.  Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2" of edges.  Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.  Fold dough over filling; Pinch edges to seal well. 

Brush with egg and sprinkle with poppy seeds.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Cool for 5 minutes before slicing.

Rosemary/Lemon BBQ Pork Chops/Chicken

I really liked these!

2 garlic cloves, minced
1/2 cup lemon juice
Grated peel of 1 lemon
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried
1/8 tsp dried basil
1/8 tsp lemon pepper
4 pork chops or chicken breasts (1" thick)

Whisk together garlic, lemon juice and peel, oil, rosemary, basil and lemon pepper.  Place pork chops/chicken in a large plastic bag; pour in marinade.  Seal and refrigerate at least 2 hours or overnight, turning occasionally.  Drain and reserve marinade.  Grill chops over medium coals about 6 minutes per side or until juices run clear, brushing occasionally with marinade.

Lemon-Pecan Pork Chops (or Chicken)

4 boneless pork loin chops or chicken breasts (7 oz each)
1 tsp lemon-pepper seasoning
1/2 tsp garlic salt
1 Tbsp butter
1 cup chopped pecans
1/4 cup lemon juice

Sprinkle pork/chicken with lemon-pepper and garlic salt.  In a large skillet over medium heat, cook in butter for 8-10 mins on each side or until juices run clear.  Remove and keep warm.

Add the pecans and lemon juice to the skillet; cook and stir for 1 minutes or until heated through.  Spoon over pork/chicken.

Sour Cream Pork Chops

I found this recipe for slow cooked sour cream pork chops online, but it was already nearing dinner time and I didn't have 9 hours to follow the crock pot plan. So I adapted the recipe to be a stove-top version that can be prepared and served within an hour. I couldn't have been happier with the results. The pork chops came out incredibly tender, and the flavor was wonderful. There were no leftovers - even the sauce got scraped from the pan, it was that good.

One word of warning to the inexperienced chef: When lightly coating the pork chops in the flour mixture, don't "plop" the meat into the flour like I did on the first one - you'll be wearing the flour all over your nice Sunday clothes like I did. :-)


Sour Cream Pork Chops
(15 min prep time, 45 minutes cook time)

Ingredients:

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 large onion
2 Tbsp vegetable oil
6 Pork Chops
2 cups chicken broth
or
2 cubes chicken bouillon + 2 cups water
8 oz (1 small container) sour cream

Directions:

1. Prepare the seasoning: mix flour, salt, pepper and garlic powder in a shallow bowl. Place the bowl next to the stove.
2. Prepare the onion: Cut the onion into 1/4" slices. Fry in 2 Tbsp oil in a large skillet on medium heat until the onion begins to caramelize. Pour into a bowl and set aside.
3. Prepare the chops: place the pork chops one-by-one into the flour mixture to lightly coat both sides, then put them into the skillet. Lightly brown both sides over medium heat. Remove the skillet from the heat, and set aside.
4. Prepare the sauce: Heat the chicken broth in a saucepan on medium heat. If using bouillon cubes, bring the water to a boil to dissolve the cubes, then turn heat to medium. Add the remaining flour mixture to the broth and whip with a wire whisk. until smooth and creamy. Pour in the onions. Add the sour cream. Mix thoroughly.
5. Put it together: Pour the sauce over the pork chops in the skillet, and return it to the stove on low heat. Be sure to turn over the chops so that they are thoroughly swimming in the saucy goodness. Cover and let simmer for 45 minutes.
   

Can be served over your choice of rice or noodles, or serve with potatoes using the sauce for gravy.

Potato Soup with Sausage

1 lbs pork sausage links, cut into 1/4 inch slices
1 cup sliced celery
1/2 cup chopped onion
1/2 tsp dried thyme
1/2 tsp salt
2 Tbsp all-purpose flour
1 can (14.5 oz) chicken broth
1/2 cup water
4 medium potatoes, peeled and diced (about 4 cups)
1 cup milk
1 cup sliced green beans, partially cooked
Chopped fresh parsley

In a heavy skillet, brown sausage over medium heat.  Remove sausage and set aside.  Drain all but 1 Tbsp drippings; saute celery, onion, thyme and salt until onion is tender.  Stir in flour; cook 1 minute.  Gradually add broth and water, stirring until the mixture comes to a boil.  Add potatoes; cover and simmer 25 minutes or until potatoes are tender.  Allow soup to cool.  Puree 2 cups in blender or food processor; return to kettle.  Add milk, beans, and sausage; heat through.  Garnish with parsley.