Tag: Party

Ham Hock Baked Beans

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I made these baked beans with a smoked ham hock. Though this recipe seems easy, the flavor is absolutely fantastic. After about 5 hours cooking on high, you can remove the meat from the ham hock. This meat is tender and full of flavor. It comes apart like pulled pork, and after cooking for so long, the fats of the meat make a delicious baked beans. Ham hocks also have some skin on them, and after cooking for so long, the skin and fat melt away in your mouth. I made these beans as the recipe below is written. I will say, I had a very big ham hock, but my beans were almost more pulled pork than baked beans. Finally, the sauce was delicious, with a good balance between sweet and savory. It’s a really good barbecue recipe, that’s for sure! This recipe made 8 large side servings.

Ham Hock Baked Beans Recipe CardDownload

What You Will Need

  • 12 Oz Northern Beans
  • 1/2 cup Brown sugar
  • 2 Tbsp Maple Syrup
  • 1/2 cup Ketchup
  • 2 Cups Water
  • 1 Tbsp Ground Mustard
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp Black pepper
  • 1 ham hock
  • Medium seal-able Container
  • Slow Cooker

Directions

1. Place your beans in your seal-able container, and cover with an inch of water. Let sit out at room temperature for 12-24 hours. Strain and rinse your soaked beans. To your slow cooker, add your beans and the rest of your ingredients and stir together.

2. Let it cook on high for 6 hours stirring about every hour. If too much liquid boils off, add water 1/2 cup at a time. After 6 hours on high, reduce your heat to low. Cook for another hour on low before serving.

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Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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Glazed Pork Chops with Boiled Cabbage

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Easy to make, these pork chops are savory and beautiful placed atop a bed of green cabbage. This sweet and savory glaze of soy sauce, sugar, and butter coat the pork without penetrating, and compliment the subtle flavor of boiled cabbage. This Asian inspired glaze is sure to impress. Perfect for a dinner party or date, this recipe can easily be altered to make more for a crowd, simply bake your chops and cover with glaze. Despite the lack of carbs, this dish is filling and as well as healthy. The recipe below makes enough for 2 adult sized servings.

Glazed Pork Chops with Boiled Cabbage Recipe CardDownload

What You Will Need

  • 3 Cups Cabbage, 1×1 inch cubed
  • 2 Pork Chops
  • 1/2 Tbsp Butter
  • 3 Tbsp Soy Sauce
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • Large Frying Pan
  • Medium Sauce Pan

Directions

1. Prepare the cabbage and add to a sauce pan with about 4 cups of water. place over medium heat and boil for about 30 minute or until cabbage begins to turn translucent.

2. Heat a frying pan over medium heat. Once hot, spray with non-stick spray or 1 Tbsp oil. Add pork chops. Cook on first side undisturbed for 4 minutes. Flip your chops, then add butter and wait for it to melt. Once melted add garlic, soy sauce, sugar, and 1/4 cup water. Let simmer until a thick glaze is left.

3. Flip your chops to coat. Remove from heat. Plate your cabbage, top with the pork chop and drizzle some glaze.

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Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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Carrot Top Peanut Pesto

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
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