Thursday, April 24, 2014

a fuzzy bunny.

I gave ham a whirl this year for Easter. We typically always have Honey Baked ham because it is so good and not cooking a meat totally changes Easter day - you get some much time back to relax with family and friends. We celebrated Easter on Saturday this year as Vance worked Sunday. The ham was good - but next year, I think we're back to Honey Baked; it's just nice to have a short cut!
sweet & hot glazed ham
3 tablespoons honey mustard
2 tablespoons brown mustard
1/2 teaspoon cayenne pepper
2-3 tablespoons warm water
20 cloves
Mix all ingredients except cloves and set aside. Place ham in baking dish, stick in cloves, cover tightly with tin foil. Follow instructions for baking ham (likely 350 degrees for about 1 and 1/4 to 1 and 1/2 hours). When ham is warmed all the way through, remove from oven and paint on glaze. Turn up the heat to 475 degrees - return uncovered ham to oven for about 10 minutes until glaze just starts to darken in some areas. Remove from oven, recover and allow to rest for 20 minutes.
In keeping with tradition, we started with deviled eggs - I can't get enough of these. Vance made fuzzy bunny cocktails that were delicious.
fuzzy bunny
1 part lemonade
1 part vodka
dash or so of grenadine
float soda on top
garnish with a lemon slice
 fuzzy bunnarita
1 part tequila
1 part lemonade
dash or so of grenadine
shake with ice and pour into salted glass, float soda on top and garnish with lemon

Sunday, April 20, 2014

golden & delicious

Curried Butternut Squash Soup via Ina Garten
The last wintery dish made with my beloved butternut squash. I doubled this recipe as I was having it for a ladies luncheon - it is so delicious. Give this a try before squash is gone until next fall.

Saturday, April 12, 2014

from scratch.

Homemade pizza is a fav dinner in our house and this week, I topped whole wheat crust with marinara, Italian sausage, grape tomatoes, mozzarella, parmesan & bit of Aux Anysetiers du Roy Herbes de Provence Special Pizza - a great blend of oregano, thyme, basil, etc. Bake your pizza on a pizza stone for about 15 -18 minutes at 400 degrees.
The "scratch" element came from making my own crust.
Via Martha Stewart - homemade crust is quite easy and it is nice to freeze a few balls to have on hand. I am going to make stromboli with my other dough ball, enjoy a pizza night at home!

Tuesday, April 8, 2014

banana ice cream - minus the cream.

Bananas - peel, slice, freeze, whip. I added 1/2 teaspoon vanilla to two frozen bananas and whipped it up.
Banana Chocolate Shakes for Two
2 whipped bananas
1/2 teaspoon vanilla extract
1 8 ounce container plain greek yogurt
2-4 tablespoons chocolate syrup (or as much as you'd like!)
Whip bananas until smooth, add remaining ingredients and blend. 
Note - I read some reviews online about this banana cream and they were all "it doesn't even taste like banana - it just tastes like ice cream!" Well, that's a lie. You do have to like bananas to enjoy this treat.

Sunday, April 6, 2014

zucchini love.

Delicious zucchini ribbons & savory turkey meatballs.
4 zucchini (peel away any bruised skin)
1 pound ground turkey
1 egg
1/2 purple onion, diced
2 tablespoons Parmesan cheese, grated
3 cloves garlic, minced
1/3 cup breadcrumbs
1/4 cup parsley, chopped
2 tablespoons sage, chopped
1 teaspoon Kosher salt
1/2 to 1 teaspoon red pepper flakes
ground pepper to taste
In a large saute pan, add a drizzle of EVOO. Saute onion in EVOO until translucent. Add garlic, sage, parsley, and red pepper and sauté for a few more minutes. Remove onion mix to a large bowl and allow to cool slightly. Mix turkey, onion mixture, bread crumbs egg, salt and pepper with hands until just incorporated. Roll turkey mixture into small walnut-sized balls. Heat about 2 tablespoons of EVOO and sauté meatballs on each side for about 2-3 minutes. Finish meatballs in heated sauce of your choice - for about 10-15 minutes. 
To prepare zucchini use a vegetable julienne peeler, mandolin or a Veggeti Spiral Vegetable Slicer - my new kitchen gadget. The Veggeti makes thin or thick ribbons from vegetables like carrots and squash or even potatoes. When zucchini ribbons are ready, blanch for about 3 minutes and drain. Top with sauce and turkey meatballs. Enjoy!