Honey Glazed Ham
Ingredients:
1 18 lb, cured/uncooked Ham
¼ cup Dijon mustard
½ Orange Marmalade
Directions:
Prepare Ham as indicated on packaging. Preheat oven to 350 degrees.
In small mixing bowl combine marmalade and mustard.
Place Ham in large baking dish.
Coat the Ham with mixture and place in oven.
Depending on how much you basted first time, you can repeat this one or 2 more times.
Bake Ham 20 minutes per pound.
Bunny Cupcakes
Aren’t these just so cute? My family’s going to think I am a rock star, but honestly it took me 30 tries to get the frosting exactly the way I wanted it because of the size of the whole I cut in my baggy for the icing. I think they would have loved even the ones that looked a mess. Cupcakes are yummy treats! Don’t be afraid to let your creative side out.
Ingredients:
1 package of yellow cake mix and all of its ingredients
12 pink cupcake papers
12 candy bunnies
24 candied flowers, optional
1 container of white icing
Green food coloring
Directions:
Bake cupcakes according to the directions on box. Let cupcakes cool. Remove icing from container and place in a bowl. Add in 3 drops of food coloring and use hand mixer to incorporate. Continue to add food color until you get to the color of your liking. I added 7 drops. When you get to the color you want. Coat the top of the cupcake with a tiny layer of the icing. To make the grass, I put a plastic bag in a tall glass and scoop the icing into baggy. Don’t fill all the way. Remove baggy from glass and twist shut. Snip a tiny and I mean tiny slit at bottom of bag. Start from center of cupcake and squeeze tiny lengths of icing out on to cupcake. Continue this procedure until the whole cupcake is filled. Grass is not perfect so either should your cupcake. I topped it with a candy bunny and 2 flowers that I had left over from birthday cupcakes I made my daughter. Serve!
Lisa Montalva
Paella Family Recipe
Paella is one of the Spanish cultures favorite meals. It is basically their version of one pan cooking. My family is from Spain and I grew up on Paella as an Italian would grow up on Pasta. My Sundays were for chicken, rice and seafood. When I had my own family, as most of you cooks, moms and dads know we allow are kids to call the shots on what they want to eat. Me, we ate what my mother put on the plate. We didn’t like it we didn’t eat again until morning. My daughters were on the opposite ends of the food liking scale. One ate nothing and the other ate everything. So when it came to my Paella I had 2 versions. Of course there are many versions, but these 2 are my family’s favorites. Hope you enjoy and have a great day!
Paella – Vanessa’s way
Ingredients:
1 1 lb. box of white rice (preferably Uncle Bens; 16 oz.)
½ chorizo; diced in tiny pieces
2 chicken cutlets; cubed
2 envelopes of sazon (con culantro y achiote)
1 tsp garlic powder
½ tsp pepper
½ tsp salt
1 small onion, chopped
2 tbsp oil
1 cup frozen peas
1 32 oz. box of chicken broth
1 cup of ketchup
Directions:
In large sauté pan, heat oil, onion and chorizo. Cook until chorizo is golden brown, but not onions. Add in chicken and cook all the way through. Add in 1 envelope of sazon, blend and then add in rice. Combine the rice until it has a red color. Add in broth, garlic powder, salt, pepper, peas, ketchup and peas. Give a mix until broth has covered all ingredients. Lower heat and simmer with cover. Watch carefully so you don’t burn, but not mix rice again. Once broth has evaporated. Cover and let sit for 10 minutes and let stand and serve with garlic bread.
The alternate version is to add in the below ingredients at the same time as you add in broth:
1 can of chick peas
1 can chopped artichokes
10 shrimp and 10 scallops
Recipe By The Gourmet Mom
Lisa Montalva
Drippy Cone Tip
We all know what its like to eat an ice cream cone and the bottom starts to drip out.
Great tip. Before making a cone, put a mini marshmallow at the
bottom of cone and then fill with ice cream!
Tip By The Gourmet Mom
Lisa Montalva
Gnocchi with Meat Sauce
I eat this dish at one of my favorite restaurants called Café Amici in Selden, Long Island. Although it’s not exactly the same, it’s so very close. The flavors are amazing.
Ingredients:
1 lb. chop meat
1 small box of frozen peas
3 slices of well done bacon
1 jar of prepared marinara sauce or your sauce
2 lbs. of frozen Gnocchi
2 tbs. of oil
1 medium onion, chopped
½ cup of heavy cream
Directions:
In fry pan, heat oil and add in onion. Cook the bacon in microwave for 5 minutes, cool, and break into pieced. Cook onion until tender. Add in meat and cook until brown. Add in bacon and simmer for 10 minutes on low. Add in peas, heavy cream and sauce. Let simmer for 20 minutes on low.
Boil water and cook Gnocchi. Drain Gnocchi and add in to meat sauce. Toss well and serve.
Recipe By The Gourmet Mom
Lisa Montalva
Artichoke-Chile Dip
Ingredients
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese, divided
3/4 cup sour cream
3/4 cup mayonnaise
1 (4 ounce) can Diced Green Chiles
1 clove garlic, finely chopped
Chips of choice, I used tortilla chips
Directions:
Preheat oven to 350 degrees F. Combine artichokes, 3/4 cup cheese, sour cream,
mayonnaise, chiles and garlic in medium bowl; stir well. Spoon into 1-quart casserole dish. Sprinkle with remaining cheese. Bake for 25 to 30 minutes or until bubbly. Serve with bread cubes, pita wedges or tortilla chips.
Recipe By The Gourmet Mom
Lisa Montalva
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