Rob’s Delicious Cinnamon Ham Steaks
Ingredients:
5-10 4-5 inch wide, 1/2-inch thick or thinner ham steaks (precooked Farmland good or custom-slized ham from grocery store)
1/4 cup white onion, medium, finely-chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 teaspoon paprika
1 teaspoon onion powder
X salt and pepper to taste
2-3 sticks butter, salted or unsalted
1/4 to 1/3 cup granulated sugar
2 tablespoons ground cinnamon
1 package chopped pecans (or double if desired)
1 package dried cranberries (or double if desired)
2 red delicious apples, coarsely-chopped, 1/4-inch pieces or smaller
1 can round pineapple slices (optional)
A) Grill the ham steaks on BBQ grill lightly or until fully cooked (if not precooked). You may also put a slight sear
on the steaks using an electric grill or a skillet coated with olive oil.
B) Combine onion, balsamic vinegar, soy sauce, paprika, onion powder, pinch of salt, pinch of pepper and 1/2 stick of butter in frying pan on easy medium heat (4/10 electric stove) to carmelize the onions. Run each ham steak through
mixture, coating both sides. Set ham steaks aside.
C) Using lower setting in same or fresh skillet, power setting 3/10, mix 1 to 2 sticks of butter, sugar, pecans and apples. You have to really, Really, REALLY be patient here with the heat. If you overdo it, even slightly, you’ll burn the sugar and waste the ingredients; this could take 20 minutes to do. Cook to light bubbling. DO NOT allow to burn.
Stir constantly. Once the mixture is glazing, add the cinnamon. You may add the cranberries at the last minute or after you coat the steaks.
D) Now is the time to lay your cinammon sauce over the steaks. Arrange them in a nice sliding patter on your serving dish with about 1/3 or 1/2 of the steak exposed. Lay over the cinnamon sauce as desired and if you held off on the dried cranberries, sprinkle them on now.
E) If desired, grab a can of round pineapple slices and garnish with a few on the side, if you really want to overdo it.
Rob’s Grilled or Baked Chicken Breasts (Yeehaw!)
Grilled (or Baked) Chicken Breasts
8-10 medium-sized boneless chicken breasts
1 bottle Italian dressing (shake well!)
1 white onion, chopped as desired
1 green pepper, chopped as desired
2-3 tablespoons Soy Sauce
2-3 tablespoons lemon juice
2-3 tablespoons paprika
2 tablespoons onion powder
X salt and pepper to taste
1 tablespoon dried rosmary
2-3 tablespoons dried parsley
A) Poke each chicken breast on each side with a fork multiple times.
B) Mix all ingredients above into cooking pan or large rectangular glass dish. Add chicken breasts to mixture, being certain to coat each side. Cover with aluminum foil and allow to marinate in refrigerator for 20 minutes to 2 hours.
C) Grill breasts over medium heat in BBQ grill. Or place whole mixture in baking pan in oven at 325 F for one hour and 275 F for 1-2 more hours, turning at least once.
D) Add BBQ sauce if you desire. You can put them in a grill basket and hold over a BBQ grill about 2-3 inches and watch the sauce glaze to a golden red. Turn the basket frequently until desired color.
E) Be certain NO pink in center of each breast. If so, return to grill or oven until done. Enjoy!
German Potato Salad was always my favorite.
I have a pork butt on the smoker for the past hour. Got a late start because of the rain.
Anxious to try some of the recipes today.
Jalapeno poppers on the menu today .... garden is producing jalapenos in a quantity sufficient to make a batch! Cut peppers in half & clean out seeds/ribs, stuff with cream cheese (tub cheese is easier than brick), then wrap with bacon (regular or turkey). Put on the grill - using a veggie basket is a good idea. When the bacon is done, so are your ‘poppers’. If you don’t have a grill, you can also bake in the oven at 400 ‘til the bacon is to your liking. Here’s a recipe for stuffed banana peppers, too - a little more involved & they are broiled: http://www.myrecipes.com/recipe/stuffed-banana-peppers-0
BTTT
Pls link to the other thread also.
Thx.
Peach Cobbler in the oven.
Ingredients:
For the filling:
8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
For the topping:
1 1/2 cups all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
To sprinkle on top:
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
Directions:
Preheat the oven to 425 degrees F.
Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8x8) baking dish and bake in the oven for ten minutes.
In another large bowl, combine some of the ingredients from the second list – flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture – or use a pastry blender – until the mixture looks like coarse meal. Then, stir in the water until just combined.
Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
Bake the cobbler for about 30 minutes, or until the topping is golden.
I’ve quit cooking. I’m having Tina’s Gourmet Sausage House offerings for lunch and dinner today. If I didn’t live here it would be worth the trip.
http://www.yelp.com/biz/tinas-gourmet-sausage-house-las-vegas-2
It’s right next to Trader Joe’s. I didn’t die and go to heaven, did I?
Nope, all we got is more chopped chicken. But conservatives can be glad that uncle saved another cool million on our DFAC contract here!
Seriously though, Happy Independence Day, everyone. God Bless America!
We are having:
Steaks on the grill
(Sauteed onions and mushrooms, too!)
Grilled Caesar Salad
Two kinds of Potato Salad (American & German)
Mixed Berries & Whipped Cream for dessert
Adult Beverages
Loud patriotic music, a little bit of target practice, some flag waving, Bible thumping, blowin’ a few things up and then a Bonfire to end the evening. Life Is Good! :)
I got a 6 pack of Texas Lager and a bottle opener.
One reason I love FR! The FOOD! ha ha
Happy Fourth! We will be celebrating with:
BBQ Chicken
Potato Salad
Sugar Snap Peas
Lemon Ricotta Cheesecake with Berries and Whipped Cream
So, at the 4th of July get-together later today at my wife's uncle's place, I won't be indulging in the potato salad or chips or cakes and cookies but I will have a couple of cheeseburgers without the buns, some deviled eggs, and a small portion of green salad with real mayonnaise. And drink lots of water. Life is good down 20 lbs already.
Count our blessings that Obama's EPA hasn't issued more regulations yet that would ban BBQing and fireworks, which you know he has up his sleeve. Just to poke some more fingers in the eyes of patriotic Americans, which he loathes and disdains. So everyone out there, have a great 4th of July Independence Day while we still can.
With that cut up some veggies in 1" pieces. Usually Red and green bell peppers, mushrooms, yellow squash, zucchini, onion. Toss in olive oil and garlic salt/Emeril's Bam or the like.
Place in grill basket, upper rack in grill. Stir occasionally. About 30-45 min
Oh, corn on the cob too. Wife is also making herbed roasted potatoes.
Dessert.. My July 4 tradition, homemade ice cream. This year, banana/strawberry
Did the big meal yesterday. Going to relax with some take out tonight.
Smoked up a large rack of spare ribs last night using a modified 3-2-1 method. The last hour in the smoker is eliminated, instead finishing them up on the grill for a little char + adding some bbq sauce.
I usually make my own rub but got lazy and used both the Trader Joes rub and their Hickory bbq sauce. I highly recommend both. The rub has most of the ingredients that you would usually use in a home made recipe, but less sugar and TJ adds ground coffee! The wife made her home made baked beans and some yummy garlic sauteed spinach.
Bookmarked for all the GREAT recipes. Thanks and Happy Independence Day!
Lay out a sheet or two of tin foil
Cover middle section with some olive oil
Drop onto to it a pile of brussels sprouts
Put a slab of butter (not margarine) on top
Sprinkle on kosher salt, garlic powder, pepper and bacon bits
Fold the edges of the tin foil around everything
Place on a grill on low heat for about 45 minutes
Every now and then, open the tin foil and turn over the sprouts so they brown evenly.
Dump into a bowl and serve. There will be no leftovers.
