Citrus Marinated Ham

As we start to transition to summer- It's times to break out the fruit fusion dishes!  This one is easy and fast--Citrus Marinated Ham.  It's featured here as being served with peppered green beans and baked potatoes, but any number of sides would complement this dish.  I hope you enjoy the light and sweet flavors that compose this dish :)

Ingredients:

2lbs baked and sliced ham
1 can green beans
4 potatoes
3tbs butter

For marinated:

2 organes (for zest AND juice)
1tsp mustard powered
1tsp nutmeg
1tbs cinnamon
1tsp basil
1tbs black pepper
1tsp cayenne peper
1tbs sugar

Serves: 4
Time: 20 min (post marinade)

This recipe also does really well with chicken breast.  However, as those are marinated raw, please be careful to keep the meat chilled, and cook thoroughly :)  I hope you enjoy this easy, summer-loving dish as much as we do!

Directions:

1) In a large ziplock bag or deep dish pan, combine marinade ingredients.  Whisk together with an actual whisk, or a fork will do :)

2) Place the baked ham slices in the marinated.  It's best to cover the meat with the marinated, but if the two oranges don't do it, rather than buy another orange, just flip the meat over periodically.

3) Continue to marinated for whatever time you can.  At least 30 minutes and no more than 36 hours.  If you are marinated for a longer time, it's best to do so in a ziplock bag.  For this recipe I marinated in a deep dish pan for about 4 hours. As the meat is already cooked, it will take up the new flavors more slowly.  However, you also not need to worry about spoilage.

4) During this time you can prep the green beans by rinsing the can of beans and placing them in a microwavable container.  Add 2tbs of butter and a 1tbs of black pepper to them and set them aside.  Once the meat is almost done cooking at the end, you only need to microwave the green beans for a minutes, stir, and serve them hot!  During the marinade time is also a good time to preheat and/or start baking the potatoes if you choose.

5) Add a 1tbs of butter to a large frying pan.  On medium heat, melt and distribute the butter around the pan.

6) Add the orange zest to the frying pan and sauté the zest for a few minutes to soften them. (As pictured on the right.)

7) Add the marinade to the soften zest BEFORE you add the ham.  The reason for this is that you wan the meat to stay moist but to also finish infusing the ham with the marinade, which will work better with heat.

8) Once the marinade has come to a light simmer, place the baked ham slices in the frying pan and cook until warm.

9) This is a great time to cook the beans, and check that the potatoes are done.  If the potatoes are NOT done-- You will want to finish them in the microwave. 

10) Serve hot!  The rest of the cooked marinade make a great gravy once thickened with heat.

Cost:
ham                   $5
butter                 $0.20
seasoning          $0.60
breen beans       $1
potatoes             $1
oranges             $0.70         
Total                 $8.50
Per serving       $2.12

Twice Baked Potatoes, Family Size :)

Although I know football season just ended-- there is ways the next season... football, baseball, hockey, the olypics, and because it goes well with beer.  The twice baked potatoes featured here are easy, fast, and fool-proof!  The simple and universals approach for these means that even people who think they don't like potatoes will love these ;) Enjoy

Ingredients:

5 baking potatoes

1/2c bacon bits
3/4c moterilla cheese
1/4c milk
black pepper and seasonings to taste

Serves: 5, with two per person... but you know your guest!

Time: 1 hour and 20 minutes, almost all of which is back time

These are such an easy party food- But they also go great with steak and breaded chicken!  Twice baked potatoes also freeze amazingly for the busy days of the week.


Directions:

1) Preheat the oven to 350 degrees

2) Bake five washed potatoes for 40 minutes.  Make sure you poke holes in to skin of the potatoes in several places first to avoid having to clean up an explode potato from your oven!

3) Grate or slice cheese and mix with bacon and milk. The milk is a healthier version of the butter you usually see in recipes like this :)

4) Once the potatoes are cook enough to touch-- cut them in half longways (as shown in the image to the right).

5) Scoop out the soft potato centers and add them to your bacon bit  mixtures.

6) With a serving fork or potato smasher, mix the potato thoroughly with  the bacon bit mixture.

7) Re-fill the potato skins with the bacon bit mixture to just over the hight of the potato skin-- this will help make the potatoes look decadent AND it will make sure you use up your ingredients  evenly ;)

8) Place the filled potato skins on a backing sheet and return to the oven for 30 minutes, if a crisp top is desired.  The crisp top is highly recommend! 

9) Serve hot!

Cost:

Potatoes       $1.50
Bacon bits    $1.00
Milk                $0.15
Cheese         $0.75
Total              $3.40
Per serving   $0.68

Classic Cinnamon Rolls :)

You may have already seen the upside down version of these-- But sometimes-- The classics are where it's at ;)

Ingredients:
Dough:
2c warm water
1 1/2c sugar
1tbs yeast (or one package)
1tbs salt
1 egg
1/2c vegetable oil
7c flour

Filling:

3/4c butter, melted
1c  sugar (brown is best, used white with a tea spoon molasses)
2tbsp cinnamon
1⁄2c raisins 

Whipped Frosting (optional):
1 large egg whites only
1/4 cup sugar
1tbs  water
dash pure vanilla extract

Serves: 15 people

Time: 2 hr

Directions:

1) Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.  Add about two pinches of sugar to help the yeast out.

2) Add the rest of the sugar and water stir. This is a good step to move to a mixer with a dough hook if you have one.  Or you can stirr with a wooden spoon.

3) Beat the egg in a separate bowl, then add it to the yeast and sugar.  It won't mix properly with just the dough hook which is why it needs to be beaten first.

4) Add the oil to the sugar mixture.

5) Gradually mix in flour and salt to the liquid mixture. You might not need the entire amount of flour. Add flour until dough begins to move away from sides of bowl and is soft but manageable.  Take it slow!  The dough should look soft but not soupy.  It won't look like bread dough it will be far softer.

6) Cover dough and let rise until doubled. This will take some time, and is temperature dependent so it's difficult to estimate.

7) Punch dough down and divide in half. The dough wants more flower.  So be generous!  It will take quite a bit more flower to mange touching the dough, as much as a cup maybe needed for handling.

8) Roll out one half into a rectangle, be generous with the flower, execs will just fall off so don't be stingy.  Flower your hands supper generously.

9) Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.

10) Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.  Cutting with a spatula works well too.  The rolls will be very soft.  They may look like just lumps when they are in the pan.  Try and have the sliced edge down.  It may not look like it makes a difference with this dough, but it will once it bakes.  The rolls will tolerate a fair bit of abuse, try to be fast so they don't spread out.

11) Repeat with remaining half of dough and filling.

12) Cover and let rise until doubled.

13) In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

14)  Bake at 350 for 20-30 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.

15) Generously frost warm rolls, about 5 minutes after removing from oven.

Cost:

yeast                                1.20
salt                                  0.10
vegetable oil                   1.35
flour                                1.50
cinnamon                         0.10
raisins                              0.35
eggs                                 0.34
dash pure vanilla extract 0.10
crushed pecans                0.76
honey                               0.15
butter                               1.00
sugar                                1.50                   
Total                               $8.30
Per Roll                         $0.55

Sunday Upsidedown Cinnamon Rolls!

Especially on rainy days, baking fresh cinnamon rolls is the perfect way to spend a Sunday!  This is another one of my husbands recipes.  Just like all his cakes-- Upsidedown is the way it's done!

Ingredients:
Dough:
2c warm water
1/2c sugar
1tbs yeast (or one package)
1tbs salt
1 egg
1/2c vegetable oil
7c flour

Filling:
3/4c butter, melted
1c  sugar (brown is best, used white with a tea spoon molasses)
2tbsp cinnamon
¹⁄2c raisins 

Topping (pan bottom):

1c crushed pecans
4 tsp honey
1 1/2c butter 
1c sugar (brown is best)

Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

Serves: 15 people
Time: 2 hr

Directions:

1) Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.  Add about two pinches of sugar to help the yeast out.

2) Add the rest of the sugar and water stir. This is a good step to move to a mixer with a dough hook if you have one.  Or you can stirr with a wooden spoon.

3) Beat the egg in a separate bowl, then add it to the yeast and sugar.  It won't mix properly with just the dough hook which is why it needs to be beaten first.

4) Add the oil to the sugar mixture.

5) Gradually mix in flour and salt to the liquid mixture. You might not need the entire amount of flour. Add flour until dough begins to move away from sides of bowl and is soft but manageable.  Take it slow!  The dough should look soft but not soupy.  It won't look like bread dough it will be far softer.

6) Cover dough and let rise until doubled. This will take some time, and is temperature dependent so it's difficult to estimate.

7) Punch dough down and divide in half. (See the picture to the right.)  The dough wants more flower--So be generous!  It will take quite a bit more flower to mange touching the dough, as much as a cup maybe needed for handling.

8) Roll out one half into a rectangle, be generous with the flower, execs will just fall off so don't be stingy.  Flower your hands generously as well.

9) Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.

10) Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.  Cutting with a spatula works well too.  The rolls will be very soft.  They may look like just lumps when they are in the pan.  Try and have the sliced edge down.  It may not look like it makes a difference with this dough, but it will once it bakes.  The rolls will tolerate a fair bit of abuse, try to be fast so they don't spread out.

11) Repeat with remaining half of dough and filling.

12) Cover and let rise until doubled.












13)Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

15) In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; then, add vanilla extract, and beat just until combined. Use immediately.

And now... the series shots of the construction of these beauties!!!

14)  Bake at 350 for 20-30 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.

15) Let cool upside down on a cutting board, (as pictured above).  Enjoy while fresh!

Cost:

yeast                                1.20
salt                                  0.10
vegetable oil                   1.35
flour                                1.50
cinnamon                         0.10
raisins                              0.35
eggs                                 0.34
crushed pecans                0.76
honey                               0.15
butter                               1.00
sugar                                1.50                   
Total                               $8.30
Per Roll                         $0.55