Saturday, April 12, 2014
SANDRAS GLAZED HAM with SMASHED POTATOES N CARROTS
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| A very delectable and classic no-fail roasted ham with Smashed Potatoes N Carrots... |
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.
INGREDIENTS
---Roasting Ham:
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste
(click here for: Sandras Cranberry-Pineapple Chutney)
METHOD
--Roasting Ham:
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin. Roast, covered, for 2 hours.
Meanwhile, in a small bowl mix honey, mustard and ground cloves. Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.
Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.
--Smashed Potatoes N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]
Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt. Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!
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Sunday, March 9, 2014
SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES
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This low-temperature process allows all the flavors to gradually and fully meld into the potatoes over the 2-hour baking period... |
Saturday, March 8, 2014
Raspberry Jalapeno Glazed Pork Twice Baked Potatoes and Napa Cabbage Slaw
While I was in Shipshewana over the weekend, in addition to the delicious cheeses, I also purchased a fantastic Raspberry Jalapeno jelly. In case you have never tried it, raspberry jalapeno jelly, or any hot jelly or jam, is a tasty paring with cheddar cheese and crackers or spooned over cream cheese. I had another idea, however, for utilizing this jelly. The thought of a sticky sweet and slightly spicy glaze for a tender, succulent pork roast. I think the experiment was a huge success.
I combined 2 tablespoons of the raspberry jalapeno jelly, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, dash of Worcestershire sauce, 1 tablespoon of ketchup and 1 tablespoon of brown sugar in a small saucepan. I heated the mixture over relatively low heat until the jelly melted and a smooth glossy glaze was formed. After simmering the glaze for about 15 minutes, it had cooked down just enough and thickened to the perfect consistency.
I seasoned a 2 pound ribeye pork roast with chipotle chili powder, garlic powder, salt, pepper and oregano and placed in on a rack inside a shallow back pan. The pork roasted in a 375 degree oven for about 45 minutes, when I removed it from the oven and glazed it with the first layer of raspberry jalapeno sauce. Back into the oven for 10 more minutes, then another coating of glaze. Repeat 2 or 3 more times until the pork has reached the desired temperature and a beautiful mahogany glaze has formed on the roast. Let rest 20 minutes before carving.
For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour. Cut it in half lengthwise and remove the pulp to a large mixing bowl. Then, add a couple tablespoons of butter and a splash or two of milk and stir vigorously until beautiful smooth and fluffy mashed potatoes have been created. Refill the empty baked potato shells with the mashed potatoes and place in baking dish. Cover with grated cheddar cheese and garnish with paprika. Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through.
Serve the sliced pork roast and twice baked potatoes with a fresh and lightly dressed slaw which includes only shredded Napa cabbage and a vinaigrette of 2 tablespoons cider vinegar, 1tablespoon canola oil, 1 tablespoon of sugar and a generous season of salt and pepper. Gently dress the shredded cabbage with the vinaigrette and toss thoroughly to combine.
Thursday, March 6, 2014
SANDRAS QUICKER FLAVORFUL BAKED POTATOES
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| The creamy all-american baked potato has never been easier and quicker to prepare... |
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.
Posted by Sandra
INGREDIENTS
2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste
Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream
METHOD
Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.
Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts. Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!
Friday, February 14, 2014
Sebago Potatoes
The Sebago potato was bred in Maine in 1932, and released in 1938 by the Maine Agricultural Experiment Station. It was a cross between Katahdin and Chippewa, both of which are also still around, although uncommon now. It was very popular in North America for quite a while, but has mostly been displaced by other, newer, varieties. However, it took Australia by storm and it is still the most popular potato in Australia, by far.
Its a versatile potato in the kitchen, lending itself to boiling, mashing, roasting, baking and frying with equal ease. Its a pretty classic looking potato, with excellent classic potato flavour - an entire continent swears by it, after all - and it stores quite well.
Its good in the garden too; with a decent range of disease-resistance (although susceptible to blackleg) and generally good yields of large, even, shallow-eyed potatoes that are white fleshed with medium-thick tan skins. According to the Canadian Food Inspection Agency, disease resistance includes PVA, wart disease, yellow dwarf, common scab, fusarium dry rot, late blight, early blight, tuber net necrosis, verticillium wilt, and PVY. As a plant, they are notably attractive and healthy looking, with strong green, vigorous leaves and mauvy-pink flowers. Those big plants need room and the yield will drop if the plants are crowded, so give them plenty of space. The pollen is said to have low fertility, but I dont know how it does at forming berries.
So why has it dropped out of favour here? I suspect its weakness for Canadians is its long season to maturity; 110 to 120 days, or more. However, those of us in Southern Ontario should be able to grow them without great difficulty. These were one of the potatoes I got from Pinehaven Farm, from just south of Peterborough.
Friday, February 7, 2014
Homemade Mashed Potatoes Recipe savory sour cream potato purée
As one potato puree Tip: Yukon gold are potatoes a large general purpose potato for making home made mashed potatoes use.
If you like a baked potato with a dollop of sour cream, have them try delicious sour cream mashed potatoes. This dish is made with fresh milk, cream and shallots.
2 Pounds potatoes, peeled and cut into quarter pieces
1/2 Cup milk
1/2 Cup sour cream
1/4 Cup scallions, chopped or fresh chives, chopped
Salt and pepper
Directions
Place potatoes in a large saucepan and cover with water - water level should be at least two inches from the bottom of the pan. Bring water to the boil. Cook potatoes for 20 to 25 minutes. Potatoes are carried out, if you stick a fork in them can, and they feel soft.
Drain and mash potatoes with an electric mixer. Until frothy stir mixing. The sour cream and shallots (or chives) stir. Add salt and pepper to taste.
= > home-made crushed potatoes recipe: roasted garlic recipe with Parmesan cheese, crushed potatoes
MMM, is the hearty flavor of roasted garlic the highlight this dish of potato puree. The store bought type is okay, but this recipe is fresh and oh so good. There is a slight twist with the added bonus of the Parmesan cheese.
6 Garlic cloves, peeled
1/4 Cup olive oil
7 Potatoes, peeled and diced
1/2 Cup milk
1/4 Cup of grated Parmesan cheese
2 Tablespoons butter
1 / 2 Teaspoon salt
1 / 4 Teaspoon of ground black pepper
Directions
Oven to 350 degrees.
Paste it into a small baking dish of garlic and drizzle olive on the garlic. Cover and bake for 45 minutes, or until garlic is golden brown.
A large saucepan with water bring to the boil - water should be easily salted. Add potatoes. Potatoes Cook to company, but tender. Drain and potatoes in a large bowl.
In roasted garlic, mix milk, parmesan cheese and butter; mix. In the desired quantity, add salt and pepper. Beat with an electric mixer until fluffy and creamy potatoes.
= > home-made crushed potatoes recipe: wonderful mashed sweet potato
As one potato puree Tip: be careful when choosing potatoes for this recipe, select sweet potatoes and not sweet potatoes. Sweet potatoes have yellow pale of skin and flesh, sweet potatoes darker skin and meat.
3-4 Sweet potatoes
1/4 Cup butter, softened
3 Tablespoons brown sugar, packed
1 / 2 Teaspoon salt
1 / 8 Teaspoon cinnamon
1 / 8 Teaspoon ground nutmeg
1 / 8 Teaspoon ground cloves
Regular milk or half-and-half or light cream
Directions
Peel sweet potatoes and cut into large pieces.
Enter place potatoes in a large pot and covered with slightly salted water. Bring water to the boil and cook potatoes, are for 25 minutes or until very tender. Empty and put the potatoes in a large bowl.
With an electric mixer or a potato masher, you beat on LOW speed. Mix in the butter, brown sugar, salt, cinnamon, nutmeg and cloves. You beat up nice and smooth. Slowly pour 1 tablespoon at a time in the milk. Continue to beat, until the potatoes are frothy stir.
= > home-made crushed potatoes recipe: best mustard Bacon crushed potatoes
Here, a great-tasting potato puree is recipe with spicy mustard. You can experiment and try it with honey mustard and spicy mustard that you enjoy.
6-7 large baking potatoes, peeled and cut into quarters
1 (8 oz) package cream cheese, into pieces cut and watered down
2 Teapoons yellow mustard (spicy mustard be replaced can)
3 / 4 Teaspoon salt
1 / 2 Teaspoon of ground black pepper
Bacon, cooked to a crisp, drained 8 slices and crumbled
Paprika
Directions
Oven to 350 degrees.
Grease a 2-quart saucepan.
Place potatoes in a large saucepan or Dutch oven and cover with water (approximately 2-inch from the bottom of the Pan). Bring water for cooking and cooking potatoes for 20 to 25 minutes until soft.
With an electric mixer or a potato masher, you hit potatoes in LOW-speed. Stir gradually cream cheese, sour cream, mustard, salt and pepper to. Mix in the 3 / 4 of the bacon.
Spoon potato mixture into the saucepan. Above you sprinkle pepper. Bake 30 to 35 minutes. Before serving, transfer of potatoes in the dish and sprinkle remaining Bacon at the top.
= > to the Cook potato puree with skin
Potato Skins are filled with fiber and other nutrients. If you leave the skin on your mashed potatoes is the fine. Make sure that you thoroughly wash
the raw potatoes with vegetables scrub brush under running water before cooking. Take a vegetable peeler and remove all "Eyes" and green parts.
Easy to drink ? to make fun
[http://www.1st-milkshake-n-smoothie-recipes.com]
Sunday, January 26, 2014
Grilled Salmon with Lemon Dill Sauce and Herbed Smashed Potatoes
