Glazed Ham Loaf

Glaze:
2 Cups Plus 2 Tbsp. lightly packed dark brown sugar
3/8 Cup tarragon vinegar
3 Tablespoons Madeira wine
3 teaspoons dry mustard

Ham Loaf:
4 pounds combined cooked ham, finely chopped, and fresh ground pork (4:1 ratio in recipe)
1 1/2 Cups minced parsley leaves
1 Cup milk
2 eggs
6 small shallots, minced
3 Tablespoons glaze
1 1/2 teaspoons dried thyme
3/4 teaspoon freshly grated nutmeg
freshly ground pepper
1. Preheat oven to 450 degrees.
For glaze: Combine all ingredients in food processor or blender. Remove and set aside.
2. For ham loaf: Combine all ingredients in mixing bowl and blend uniformly using wooden spoon or your hands. Turn mixture into 9 x 13 inch baking dish and shape into oval loaf. (Or make 4 smaller loaves, crosswise in 9 x 13 pan.) Brush generously with glaze. Bake 20 minutes. Reduce heat to 300 degrees and bake an additional 45 minutes, basting several times with additional glaze. Remove from oven, drain off juice and brush generously with remaining glaze. May be served hot or cold.

Swedish Meatballs

Meatballs
1 large egg
1/4 cup heavy cream
1 large slice high-quality white sandwich bread , crusts removed and bread torn into 1-inch pieces 8 ounces ground pork
1 small onion , grated on large holes of box grater (about 1/4 cup)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon packed brown sugar (see note)
1 1/2 teaspoons table salt
1 teaspoon baking powder
8 ounces 85 percent lean ground beef
1 1/4 cups vegetable oil

Sauce
1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar (see note)
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and ground black pepper

1. For the Meatballs: Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.
2. Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

3. For the Sauce: Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.4. Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve. Comments from magazine:

Notes: The traditional accompaniments for Swedish meatballs are lingonberry preserves and Swedish Pickled Cucumbers (see related recipe). If you can’t find lingonberry preserves, cranberry preserves may be used.
For a slightly less sweet dish, omit the brown sugar in the meatballs and reduce the brown sugar in the sauce to 2 teaspoons. A 12-inch slope-sided skillet can be used in place of the sauce pan use 1 1/2 cups of oil to fry instead of 1 1/4 cups. The meatballs can be fried and then frozen for up to 2 weeks. To continue with the recipe, thaw the meatballs in the refrigerator overnight and proceed from step 3, using a clean pan. Serve the meatballs with mashed potatoes, boiled red potatoes, or egg noodles.
Meatball Tips USE WET HANDS
Keep a bowl of water nearby and dip your fingers after every two or three meatballs to prevent the meat from sticking as you form the balls. (My note: use small Pampered Chef cookie scoop to make meat balls, dipping in water every couple meatballs.) KEEP ORGANIZED Starting near the skillet handle, arrange the meatballs in a clockwise spiral to keep track of when each one needs to be flipped.

Grilled Chicken with White Barbecue Sauce

Grilled Chicken

1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp cumin
1 tbsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

10 chicken thighs. ( i used breasts and cut them in big strips)

Combine first seven ingredients. Rinse chicken and pat dry. Rub mixture all over chicken. Place in ziploc and chill for 4 hrs. Then grill 8-10 min per side until done. Serve with sauce.

White BBQ Sauce

1 1/2 c mayo
1/4 c. white wine vinegar
1 garlice clove, minced
1 tbsp ground pepper
1 tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish.

Stir ingredients together until all blended.
**Only thing i changed is the sugar, of couse. you can use agave, honey or maple syrup instead.

Beef Kebabs with Peanut Dipping Sauce

A favorite of all!!

1/2 c. soy sauce
2 tbsp brown sugar substitute
2 tbsp sugar substitute
4 cloves garlic, pressed
1/2 cup peanut butter
1 1/2 lbs sirloin steak, cut into 1" pieces
3/4 c water
3 tbsp lime juice
1 tbsp finely chopped ginger
1/4 tsp red pepper (we do without this)

1 green pepper, cut into squares
1 red bell pepper, cut into squares
1 large onion, cut into wedges

In shallow dish, combine half the soy sauce, 1 tbsp of brown sugar substitute, 1 tbsp sugar substitute and 2 of the pressed garlice cloves. Add steak and stir to coat. Let stand for 20 minutes, stirring once.
In saucepan, combine peanut butter, water, lime juice, ginger, ground red pepper, remaining soy sauce, remaining brown sugar and sugar and remaining garlic cloves. Cook until the mixture boils. Remove from heat
Preheat grill to high.
Thread steak, peppers and onion onto skewers. Place on grill, turning, for 10 minutes.
Serve with peanut sauce.

***We tried zucchini, summer squash, mushrooms and asparagus besides the above tonight. All very good.

Orange Roughy in Scallion and Ginger Sauce

Orange Roughy in Scallion and Ginger Sauce

1/3 c. dry sherry (I used cidar vinegar)
3 tbsp soy sauce (used tamari)
2 tsp sesame oil
1/4 c. finely chopped green onion
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 orange roughy fillets (4 fillets)

Preheat the oven, 400. Mix sherry, soy sauce, sesame oil, onion, ginger, and garlic in small bowl. Place fish fillets in dish. Drizzle wiht marainade over the fish and bake 12 minutes or until fish flakes

*** This was excellent. We had it will sauteed cabbage in olive oil. Very very good, even the girls ate it up and asked for seconds!! We love dishes like that!

Spice Encrusted Pork Tenderloin

Spice Encrusted Pork Tenderloin

2 tbsp ancho chili powder
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp kosher salt
2 tbsp mexican oregano
2 tbsp garlic salt
2 tbsp cracked black pepper
4 (1.5) pork tenderloins, trimmed
1/4 c. olive oil, divided

Combine the spices. Coat the tenderloins. Cook in skillet with olive oil for 2-3 minutes per side. Bake 400 for 20 minutes or until meat thermometer is 155.

*** I used regular chili powder and oregano. I did not have coriander the first time and then we also put it on the grill. It was absolutely excellent!!!! So tender and flavorful. The girls loved it too. We used leftovers for tacos the next night.