Baked Pulled Ham

  Lately I've been finding a lot of my cooking inspiration from tiktok videos and FB reels. I'll be the first to admit that it's REALLY easy to go down that rabbit hole and watch video after video. But every so often, I'll see a recipe and IMMEDIATELY know that I want to try it. 

 Such was the case when I saw one of my favorites, Nicole from All Recipes, making a baked pulled ham. What is a pulled ham, you ask? Well, it's just like a BBQ pork that is slowly cooked for several hours until it literally falls apart. But instead of starting with an uncooked pork shoulder, it starts with a fully cooked ham. It's salty to start out, but when you add a sweet spicy smokey rub and some tangy BBQ sauce, it's absolutely delish! It's the perfect thing to make if you're feeding a crowd and it would be FABULOUS for your next special event. Are you making a ham for Easter Dinner? Are you having a summer party? This would be just the thing! And you can do the whole thing a day or two in advance, which gives you the freedom of having an available oven for side dishes and such. Perfect!

 Come to think of it, you don't even need a special occasion to make this. Did you get a free ham from the supermarket like I did? Now you know what to do with it! Pretty sure this is my new favorite way of cooking a ham. Not even kidding. You MUST try it! 

 

 

1 (6 to 8 pound) bone-in ham (not spiral sliced)
2 tbs whole grain mustard
2 tsp liquid smoke
1 tbs brown sugar barbecue rub
6 oz cola (not diet)
1 cup sweet and spicy barbecue sauce
1/2 cup apricot preserves

Preheat the oven to 275º F.

Stir mustard and liquid smoke together in a small bowl. Rub mustard mixture evenly over ham and sprinkle barbecue rub all over. Place ham in a large disposable pan or large deep roasting pan. Pour cola around ham. Cover tightly with foil.
Bake for 2 hours. Remove pan from oven.
Increase oven temperature to 300ºF.
Stir barbecue sauce and apricot preserves together in a bowl; pour mixture over ham and spread evenly. Cover tightly with foil.
Bake for another 5 to 6 hours or until a meat thermometer or instant-read thermometer inserted into the center of ham reads 205ºF.  
Let stand until ham is cool enough to handle, 10 to 15 minutes. Shred ham with 2 forks and toss with pan drippings.

 

 

 

 One other thing.. they didn't specify what spice rub to use, so I just threw this one together, a slight tweak from another recipe I saw. Actually. I didn't even measure anything... just threw everything in.

 I included cinnamon in it, because it kind of reminded me of that ham-studded-with-cloves thing. Also the recipe says to use just one little measly tablespoon of spice rub. I went much heavier. You do you! 

 

1/2 cup brown sugar

2 tbs smoked paprika

2 tsp salt

2 tsp chili powder

2 tsp onion powder

1 tsp dry mustard

1 tsp black pepper

1 tsp ground cinnamon

 

 

 

Tips: 

The original recipe on Allrecipes.com does not include the cola, but the video does, so I went with it. 

 Full disclosure, when I made it, I was a little heavy handed with chili powder, so it was definitely a BARBECUE pulled ham, but you can make it however you like it. Do you want it to be sweet? Add more brown sugar and apricot preserves. Do you want it to be more tangy? Choose a tangy BBQ sauce. Do you like it smokey and spicy? Add cayenne pepper or more chili powder. You can really go in any direction with it! Actually, I'm thinking I want to go a little sweeter next time. 

Don't have any liquid smoke? Use more smoked paprika! 

Don't want it to be spicy or smokey? Leave out the spice rub altogether! Just brush it with mustard  and sprinkle a little brown sugar over the top for the first 2 hours, then glaze with BBQ sauce for the rest of the baking time. Easy!

Orzo with Asparagus and Peas

 

  Very often, when I'm reading recipes and watching cooking videos, I'll hear the phrase "simplest is best", and that is definitely the case with this recipe. It starts with just a few basic ingredients, but when you put them together, they really sing. 

 I wanted to do a light spring side dish for a recent lunch I was hosting for a few of my dearest friends, and I thought maybe orzo would be a good start. Then I remembered seeing asparagus and peas being paired together in other recipes. Perfect. Awesome.  ok, what else does it need? I thought of adding sliced leeks to the party, just to add a light savory onion note, but decided to go with scallions instead. So far so good.. From there I just added some chopped parsley to keep it fresh and then dressed it with a light not-so-sweet balsamic vinaigrette. It turned out great! Full disclosure, if I'm being honest, the vinaigrette needed a little trial and error until I found just the right balance of sweet and sour. I didn't want it to overpower everything and I must say I was very pleased with where it landed! Definitely keep this one in your recipe rotation. It's as perfect for a roast dinner side dish as it is for a light lunch or summer cook out. 

So, I guess it's true! Sometimes simple really is best!

 

 

1 bunch fresh asparagus

1 cup frozen peas 

1 lb orzo

1/4 cup sliced scallion greens

chopped parsley

salt and pepper

Balsamic vinaigrette (recipe to follow)

 

Bring a large pot of water to a boil. Add a big handful of salt. Slice off the woody ends from the asparagus spears. Cut into bite size lengths. Add to the boiling water along with the peas. (no need to defrost). Bring back to a boil, and time it for about 4 minutes. In the meantime, fill a large bowl with water. Add a few scoops of ice and another handful salt. Using a spider strainer or slotted spoon, remove the asparagus and peas from the boiling pot, and place directly into the salted ice water. This will stop the cooking and set the beautiful green color. 

 In the same pot of boiling water, add the orzo. Cook according to package directions until tender, about 8 minutes. Drain well. Add the orzo to a mixing bowl along with your drained veggies. Add sliced scallions, (just the green ends), and some parsley. Pour about half the vinaigrette over all, not too much, just to see how much it needs. Then go back and add more if needed. Season with salt and pepper to taste. Serve warm or at room temperature.

For the vinaigrette: 

1 heaping tbs mustard
1/4 cup balsamic vinegar
1 tsp sugar or honey
1 tsp kosher salt
lots of freshly cracked black pepper
3/4 cup oil

In medium sized mixing bowl, whisk together all of the ingredients except the oil. SLOWLY add the oil in a steady thin stream while vigorously whisking constantly. (you can also use a mixer with a wire whisk attachment). 

 

 

Tips:

-When I say to add a handful of salt to your boiling water, I mean a literal HANDFUL of salt. Adding just a little sprinkle from your salt shaker is not gonna cut it. The same with your ice water. Also don't add the salt to the pot until the water is boiling. If you do it sooner, the salt might damage the bottom of your pot!

 -If you don't want to make your own vinaigrette, just use your favorite dressing. I usually don't mention brand names, but one of my favorite things is a packet of regular Good Seasons Italian dressing, mixed according to package directions, only using balsamic vinegar instead of regular. Don't like balsamic vinegar? Use any kind you like!

-The amounts are just guidelines. Do you want more peas or more asparagus? Go for it! 

-You can also swap out the pasta for a different cut. Elbow macaroni or ditalini would be perfect. Wanna add some other herbs? Sure! How 'bout some fresh basil?

-And as much as I love the green on green color aesthetic, it would also be great to add some freshly sliced vine ripened tomatoes. YUM.

 

Peach Pork Picante

 

  Here’s a fun new recipe I saw bouncing around the tick tocks. As soon as I saw it, I knew I wanted to try it. It’s sweet, tangy, spicy, and only uses a few ingredients. Perfect, right? Give me something sweet and savory, and I’m in heaven!
 It started out as a recipe using cubed pork loin in a skillet. 

The video that I saw used boneless pork chops in a slow cooker. 

And I decided to use boneless pork chops and bake ‘em in the oven. 

Clearly, this is one of those recipes that just works, no matter how you slice it. And It’s REALLY tasty! I just made it last night, and I literally already want to make it again. Not even kidding. 

I’ve listed the recipe as it was originally written on Allrecipes.com, but feel free to use whatever cooking method you like.
 If you’re all about sweet and spicy and quick and easy, this one’s for you!


1 packet taco seasoning mix
1 pound boneless pork loin, cubed
2 tablespoons vegetable oil
1 cup salsa
1/4 cup peach preserves


Sprinkle taco seasoning over pork.
Heat oil in a large skillet over medium-high heat.
Add pork and saute until browned, 5 to 7 minutes.
Add salsa and peach preserves and mix well.
Cover the skillet and reduce the heat.
Let simmer gently for about 10 minutes.
Serve over rice.

 

 

 Tips:
As I said, you can choose whatever cooking method is most convenient for you. Small group? Use a skillet. Larger group? Use a sheet tray and bake at 350. And you KNOW how much I love a slow cooker. Actually, I was thinking this would make a great summer pulled pork using a pork shoulder and slow cooking it on low for 8 or 9 hours.
I bet this recipe would also be pretty fabulous on chicken or even a fillet of cod.
Want to make it REALLY spicy? Choose your favorite spicy salsa. Add some chopped jalapeños. Add some Sriracha. Or crushed red pepper flakes. How hot do you like it? You do you!
Also, for the best tasting rice, sauté a little bit of chopped onion before adding dry rice. Then use chicken broth instead of water. 2 cups broth for one cup of dry rice. Boom.

Joey's Skillet Cabbage with Apples

 I was recently cooking a corned beef brisket in my slow cooker. 

I added my usual carrots and potatoes, set it up with some spices, some chicken broth, and a little brown sugar on top. Great. Love it. Can't go wrong.
 Normally, I would add cabbage to the slow cooker about an hour before it finishes cooking, but then I thought "hmm, how 'bout something a little different this time? Why not?!" Then I remembered how my Mom used to add diced apples to her sauerkraut, and I thought "oooo apples...that sounds good.. Why not?!" I do love apples and onions when they're sauteed together. Then I added some thyme... Why? because I love it and want to add it to everything. By the time I was finished adding and tasting, I had come up with a pretty stellar dish, I must say. Actually, I think it might possibly be my new go-to for sauteed cabbage. Yes, it's perfect to have with your ham or corned beef, but don't just save it for st Patrick's Day. Have it with some grilled pork chops, or a roast chicken! 

Because.. you know what I'm gonna say... WHY NOT?!

2-3 tbs butter
2 apples, peeled, cored, sliced
1 onion, sliced
Thyme leaves
1 small head cabbage, chopped
Salt and pepper
A few tbs of heavy cream
Juice from half of a lemon

 

 

 In a large skillet, melt butter. Add apples, onions, and a big pinch of thyme leaves. Sauté until everything begins to soften, about 5 minutes.
Add chopped cabbage, salt, and pepper. Using tongs, toss to combine. Cover. Let it steam for about 5-10 minutes or until the cabbage begins to wilt. Continue to sauté, tossing everything as you go to insure even cooking. When everything is tender, stir in a tiny drizzle of heavy cream, just to add a little extra richness. Finish with a spritz of lemon juice.
Serve with corned beef, ham, or your favorite roast.


Tips:
People often say to use Granny Smith apples for cooking, but they're a little too tart for me. I say use any apples you like!! Most times I use Honeycrisp, but you do you!
Also choose whatever kinds of cabbage or onions you like. What looks good at the market? Any kind will work here!
Fresh thyme is preferred, but feel free to use dried.
And definitely don't skip the lemon juice at the end. It really brightens up the dish. If you don't have lemon juice, use another acid such as lime juice, or even just a splash of apple cider vinegar.

Cheesy Cabbage, Leek, and Potato Bake

 

 

  OK, I know I say this all the time, but seriously, this is one of the most delicious things I've made in quite a long time. One of my favorite things is to take a recipe and then springboard it into something of my own. And that's exactly what I've done here!

 I recently discovered a foodie and cookbook author by the name of Amy Sheppard, and I literally want to eat every single thing she makes. When I saw a tiktok video of her making a cheesy cabbage and leek dish, I knew it would immediately land on my short list of recipes to try. She originally described it as being the perfect side dish for your Christmas Dinner to be served with a roast chicken or beef, but I think it sounds more like a St Patrick's Day recipe. Clearly, it screams to be served with a big ol' St Patrick's day ham or a big honkin' corned beef brisket, dontcha think?! Cheesy cabbage leeks.. how could you go wrong? But then I thought, wait, it needs potatoes. Can't have an Irish meal without potatoes, now can we? I think not! To be fair, she did serve hers with some fabulous roasted potatoes on the side, but I wanted the potatoes to be right in the dish with the leeks and cabbage.  

    Side note..... Most recipes using leeks direct you to discard the tough green ends, but that's a big fat waste of food, if you ask me. Those greens are perfectly edible and absolutely delicious! They just need a little extra cooking time, that's all (much like collard greens or kale.) So I figured, well, I'm about to boil the potatoes anyway...  why not braise the greens right along with them? And while I'm at it, why not use broth instead of water for more flavor? And there we have it.

  Anyway, the rest of the recipe just sort of fell into place after that, again taking inspiration from Amy Sheppard Food (seriously look her up on any social media. You'll be glad you did!). It's just a classic Mornay Sauce with the addition of some herbs and a little mustard. Add a crushed cracker topping and you have the most fabulous comforting side dish you've ever tasted. Serve it up with your St Patrick's Day meal, and yes, definitely your roast beef or chicken dinner. I promise you'll get rave reviews! Thank you for the inspiration, Miss Amy! This one is definitely a keeper! 

 

 

 

1 1/2 lbs small baby red potatoes, cut in halves or quarters

1 large leek

2 (15oz) cans chicken or vegetable broth

1 small head green cabbage, roughly chopped

4 tbs butter 

4 tbs flour

1 cup heavy cream

1/2 cup milk

8oz Swiss cheese, shredded

3 or 4 sprigs fresh thyme, leaves removed from the stem

5 or 6 fresh basil leaves, finely chopped

1 tbs Dijon, brown, or any favorite prepared mustard 

a big pinch each of salt and pepper 

about 15 Ritz crackers 

 

 Cut the tough green ends from the leek (set the white end aside). Rinse well to remove any sand or grit. Slice the leek greens into small slices, then add to a large shallow pan along with the quartered potatoes and one can of broth. Cover and cook on high until the liquid is absorbed and the potatoes and greens are tender. Remove to a large casserole dish. 

 While the potatoes and greens are braising, remove the root tip from the white end of the leek, rinse layers of any sand or grit, then slice. Using the same pan that you used to cook the potatoes, add the butter over medium heat. When the butter is melted, add the chopped cabbage and sliced whites of the leeks. Stir and saute for about 5 minutes or until the cabbage begins to soften. Stir in flour. Continue to stir and saute for about 2 minutes, then add the other can of broth. It should begin to thicken fairly quickly. Now add the cream, milk, cheese, herbs, mustard, salt and pepper. Stir well. Taste and adjust seasoning, if needed. Pour cheesy mixture over potatoes and leek greens. Gently stir to combine. Now sprinkle the cracker crumbs over the top. Bake for about 30-45 minutes or until bubbly. Let stand for about 10-15 minutes after removing from oven. Serve with boiled ham, corned beef, pork chops, or any favorite roast dinner. 

Tips:

 Since I used baby potatoes, there was no need to peel them. But you can easily use whatever potatoes you have on hand and just peel them. You could even use up leftover boiled potatoes or "boilies" as my Dad used to call them. 

Don't have fresh basil or thyme? Use dried! Or you could even use poultry seasoning blend.  Use any herbs you like! You could even add a pinch of caraway or celery seeds. Don't have any herbs at all? Just leave 'em out! It won't be exactly the same, but it'll still be delish! 

If you'd like to serve it as a main dish instead of a side, feel free to add some diced ham or chicken to make it a complete one dish casserole. 

Btw, if you're feeling creative, you can omit the potatoes and toss the whole thing with some cooked elbow pasta, then top with grated Parmesan cheese. It would be like a variation on mac and cheese!

 

 

Marshmallow Frosted Pistachio Bars

 I recently hosted a little get together with a few of my family and friends to watch the movie, Wicked. 

Now, unless you live in a cave, you likely already know that Wicked is about the witches from The Wizard of Oz, which clearly means that my menu had to be green and pink. I mean, obviously. 

 For my pink "Glinda the Good" dessert, I made little strawberry cheese cake mousse cups, which were pretty fabulous, I must say. And for my green "Elphaba, the Wicked Witch of the West" dessert, I made these cute little pistachio squares. And guess what!?! They were were an immediate hit! 

 Crispy chewy pistachio cookie bars covered with fluffy pillowy marshmallow frosting. What's not to love? And upon tasting them, my sister said "I'm gonna need this recipe." So here it is! 

They're SO simple! You just mix and bake, nothing crazy. Just a quick and easy recipe, and you probably already have most of the ingredients in your pantry anyway. Perfect, right? 

 So, if you haven't seen Wicked, you absolutely should. It's literally perfect. And even if you're not having a wickedly swankified Ozmopolitan party, you should still make these cookie bars. I know you'll love 'em!

They're WONDERFUL!

For the Bars:

1 cup salted butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 (3oz)boxes instant pistachio pudding mix
1/2 tsp baking soda
2 cups flour
1/4 tsp salt 

1 cup white chocolate chips
1/4 cup chopped pistachios


Preheat oven to 375°F and prepare a 9 x 13" baking dish with baking spray or parchment paper .
Cream together butter and sugar for 2 to 3 minutes on high speed until fluffy. 

Add in eggs and vanilla and mix well.
Add pudding mix, baking soda, flour, and salt. Mix on low speed until combined. 

Add in white chocolate chips and gently stir into the dough.
Spread evenly into bottom of prepared baking dish and bake for 15 to 17 minutes. 

They will be soft in the middle and slightly crispy around the edges, just like a cookie. 

For the Marshmallow Frosting:

1 cup butter, room temperature
14 oz Marshmallow Fluff
2 cup powdered sugar
2 tsp vanilla extract

Beat butter and powdered sugar until fluffy and well mixed.
Gently mix in fluff and vanilla extract until mixed well.

 

When the bars are completely cooled, spread with frosting. 

Top with chopped pistachios, if desired. 

Cut into bars. 

Tips:

Be careful not to over bake the bars, otherwise they'll turn out hard and crumbly, rather than soft and chewy. 

If your frosting is a little too runny, add a bit more powdered sugar. Frosting can be made in advance and kept in an airtight container in the fridge for several days. 

You can easily cut this recipe in half, and bake in an 8x8 square baking pan. The bake time remains the same!

 

Btw... I forgot to give credit where credit is due! The cookie bar recipe is from a blog called Eat Dessert Snack, and the frosting recipe is from a blog called Lil' Luna. You should check out their websites as well! Great then.

 

Very Strawberry Brownies

               

  Here's a quick and easy dessert recipe to make for your Valentine. Very cute, very pink, and yes, VERY strawberry! Now, I know you're probably thinking "if they're not chocolate, why are they still called brownies?" Well, it's the brownie TEXTURE we're going for here. They start out with a regular cake mix, but then when you pour the glaze over the still warm pan, it kind of sinks in a little bit, giving them a more brownie like texture. 

  So here's the thing.. when I was first looking at this recipe, there's were no extracts or dried strawberries, and I worried that it might wind up tasting like that artificial strawberry flavor (you know, like strawberry quik?) So I decided to amp it up a little. I saw another version of it that included the strawberry extract... but the aha moment was when I added the strawberry powder to it. BOOM. Huge strawberry flavor!! I thought "Why am I not adding this to every strawberry thing ever?" Definitely a game changer. 

 I made them for a group of friends at a recent party I hosted. One of my friends said they're VERY STRAWBERRY so that became the name! 

 Make them for your Valentine to show them how much you love them and they'll love you right back!

 

 

 

Brownies
1 box strawberry cake mix
2 large eggs
1/3 cup salted butter, melted
1 tsp strawberry extract (optional, but recommended)
1 tbs freeze dried strawberry powder (optional, but recommended)

Glaze
3/4 cup powdered sugar
2 tbs strawberry preserves
1 tbs lemon juice
1 tbs cream

Heat oven to 350F.
Line a 9x9 baking pan with parchment paper, leaving about 2 inches hanging over the edge. Set aside.
In a mixing bowl, combine all brownie ingredients. Batter will be very thick. Press evenly into prepared pan. Bake about 20 minuted or until an inserted tooth pick comes out clean.
Let it cool slightly, but leave them in the pan.
Mix all glaze ingredients until smooth. Pour over warm brownies.
Cool or chill completely.
Using the parchment overhang like a sling, lift the entire batch out of the pan before cutting into 9 large squares or 16 small ones.

Garnish with a strawberry on top of each one as shown, if desired.

Tips:
The extract and freeze dried strawberries are optional, but seriously they made all the difference for the recipe. Thats what makes them VERY strawberry! In fact, I don't think I'd ever make this recipe without them. You can easily find them on Amazon.
Also, you can double the whole thing and bake in a 9x13 pan. 

Btw. I saw a tiktok video with this recipe and she called them "pinkies", but I just couldn't bring myself to do it.