Burnt honey, orange and clove glazed ham. What’s Christmas without the ham, the centrepiece of the festive feast and the perfect food for a hot summer’s day? With this in mind, don’t limit your ham eating to Christmas Day alone. A ham is the perfect way to feed a crowd over summer; glaze a ham, buy a swag of bread rolls, lay out your favourite condiments and you have an instant meal for a casual party. And then of course there are the leftovers which can be folded through scrambled eggs, served between slices of bread with chutney and your favourite cheese or mixed into a moreish potato salad. The key to a great ham is a top-quality raw ingredient; a well-raised free-range pig with plenty of marbling through the leg will keep it moist during baking.
Natural smoke is essential; ensure that liquid smoke has come nowhere near your ham. The other key is a gorgeously sticky glaze which adds another dimension of flavour. Another cooking tip is to make sure that you have some water in the base of your roasting pan. Maple-Mustard Glazed Chicken. Maple-Mustard Glazed Chicken I found this recipe in the January/February 2012 issue of Cooking Light and I was excited to give it a try.
I loved that it only has a few ingredients, all of which I had on hand, and that it was very simple to prepare. This chicken was a really big success! The sweet and tangy sauce was delicious and the chicken turned out very moist and tender. My son, who doesn’t love meat very much, LOVED it and even had seconds. My husband, daughter, and I all loved it too. Preheat the oven to 400 degrees. Heat the oil in a large OVEN PROOF skillet over medium high heat. Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side.
Recipe for Quick and Easy Pecan-Crusted Dijon Salmon. (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Quick and Easy Pecan-Crusted Dijon Salmon is perfect for a nice dinner on Valentine's Day.) I probably don't need to remind you about Valentine's Day, do I? Those who are celebrating by going out to dinner have hopefully made reservations, but if you're looking for something a bit special to cook at home I would highly recommend this delicious Pecan-Crusted Dijon Salmon. Not only is it absolutely delicious, but this recipe is so easy that you won't have to spend much time in the kitchen. (If salmon isn't your thing, there are a lot more ideas for Valentine's Day dinner at home with the Valentine's Day Recipes, including some low sugar chocolate treats.)
Let the salmon thaw overnight in the freezer if it's frozen. Mix the Dijon and mayo in a small bowl. Then sprinkle 2 T finely chopped pecans on to each piece of fish, patting them down so they stick. Instructions: Coconut Milk & Pomegranate Turkey Recipe. Roast Chicken with Rosemary, Lemon, and Honey. Save to My Recipes Roasting the birds over rosemary sprigs imparts a surprising amount of flavor. Published: May 2012 Servings: 6–8 6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided 2 4-pound chickens 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup fresh lemon juice 2 tablespoons honey 2 lemons, 1 halved, 1 sliced into eight 1/4-inch rounds 1 pound shallots, peeled Kosher salt and freshly ground black pepper Nutritional Information 7 servings, 1 serving contains: Calories (kcal) 590 Fat (g) 29 Saturated Fat (g) 6 Cholesterol (mg) 180 Carbohydrates (g) 26 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 59 Sodium (mg) 280 View Step-by-Step Directions Preheat oven to 375°.