Month: March 2016

Maple Apple Dijon Glazed Ham 

  
I’ve actually never made a ham before, mainly because it’s served at holiday meals. But this year I was asked to prepare the ham. 

I used a shank ham. Most hams are pre cooked, so you just have to make sure you season it properly and keep it from drying out! 

Low and slow is the key. Preheat your oven to 325! Cook the ham for about 10-15 minutes per pound. 

For my Maple Apple Dijon glaze

  • 1 jar of apple butter 
  • 1 bottle of Dijon mustard 
  • 1/2 cup of maple syrup 
  • 1/2 cup of apple cider vinegar 
  • 1 can of crushed pineapple with the juice 
  • 1 can of pineapple rings

Mix all this together (minus the rings) and use a brush to baste your ham. In a baking dish place 1/4 inch of water and add your ham. Score the fat so when you baste the ham all the marinade gets to the meat of the ham. Reserve about 1/3 of the glaze to continue basting the ham throughout the cooking process. I added the pineapple to the sides of the ham and baked it so they Caramelized all the sugars in them. Cook the ham according to the size and make sure the ham is covered in foil so it doesn’t dry out! Enjoy! 

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Buffalo Cauliflower 

  
My biggest weakness is buffalo wings, and I had a massive craving. So I decided to make some of this crispy baked buffalo cauliflower. It’s obviously not the same texture as chicken, but let’s be real anything crispy coated in buffalo sauce and dipped in ranch is amazing. 

Ingredients 

  • 1 head of cauliflower 
  • 1 cup of flour ( I used gluten free) 
  • 1 cup of milk ( I used almond milk) 
  • Teaspoon of garlic powder 
  • Salt and pepper to taste 
  • Teaspoon of parsley 
  • Teaspoon of olive oil 
  • Cup of buffalo sauce (I like Frank’s red hot) 
  • 1 cup of whole wheat Panko breadcrumbs 
  • Yogurt ranch dipping sauce 
  1. You want to cut the cauliflower in pieces first. 
  2. Mix your flour, milk, salt, pepper, parsley, garlic powder, and olive oil in a bowl or plastic bag 
  3. Dreadge the cauliflower in the batter and shake off the excess 
  4. Toss in Panko breadcrumbs and place on a baking sheet 
  5. Bake at 450 degrees for about 10 mins 
  6. Take out and lightly toss in buffalo sauce 
  7. Then place it back in the oven for another 10-15 mins until your desired crispiness 
  8. Dip in your favorite dressing and enjoy! 

Healthy Sundried Tomato Alfredo

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You’re probably thinking to yourself, did she just say healthy and Alfredo in the same sentence? Damn right I did. Sometimes I crave a rich creamy comfort meal with pasta and a hearty Alfredo sauce. But I am trying to be healthy here so I came up with this recipe for a healthy alternative. Half the guilt and half the calories. I paired this with my gluten free brown rice pasta and some leftover blackened chicken and I tossed in some asparagus.

 

You will need :

  • 2 containers of plain Greek yogurt ( I used two of the small cups of chobani)
  • 1 tablespoon of minced garlic
  • 1/3 cup of sun dried tomatoes
  • 2 tablespoons of parsley
  • salt and pepper to taste
  • 1/3 cup of Parmesan cheese
  • 1/3 cup of plain almond milk ( can use regular milk or soy milk or any other dairy free milk)
  • 1 teaspoon of Italian seasoning

Blend all of this in a food processor or blender! Top your favorite pasta, chicken, fish, or even dip veggies in it. Enjoy!
To find some other ideas to use plain Greek yogurt go to Chobani’s site http://www.chobani.com/products/plain#non-fat-plain