Balsamic Chicken

I make chicken breast a lot in our home, so whenever I can find a way to "jazz it up" a little, I try it out! This Balsamic Chicken has become a fast favorite and I usually serve it with flavored rice.


Ingredients: 
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Directions:
Whisk together the balsamic vinegar, chicken broth, sugar, garlic and Italian seasoning in a bowl, place the chicken breasts in the marinade and marinate for 10 minutes on each side (or longer if desired)
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown. and are no longer pink inside (about 7 minutes per side). Pour the marinade into the skillet *** and cook until it thickens slightly, turning the breasts once or twice, about 5 minutes.

*** Because I'm a total germ-o-phobe when it comes to raw meats, I typically make double the amount of marinade, setting one aside for this point. To clarify, I would marinade the chicken in one "batch" then toss that batch and then pour the fresh marinade in the pan to ensure that raw juices aren't touching my cooked meat. The original recipe does not call for that, again, I'm just a germ-o-phobe.

The Party Perfect Ham

My beautiful mother in law with the ham I made a couple years ago for Thanksgiving.

This is our staple meat for Christmas and Easter. This ham is delicious and flavorful with a trademark sweetness. It also has a really fun presentation which makes it a colorful addition for your holiday spread.


Ingredients: 

• 1 fully cooked boneless ham, about 10 pounds
• Whole cloves
• 1 can (12 oz.) Ginger Ale (or beer, your choice)
• 2/3 cup firmly packed brown sugar
• 4 teaspoons dry mustard (I've used wet in a pinch and it works!)
• 1/4 cup apple juice
• 2 teaspoons Worcestshire sauce
• 1 can (1 lb.) pineapples round sliced (drain)
• Candied red maraschino cherries
• Red seedless grapes

Directions: 

1. Place ham on rack in shallow roasting pan. Score ham in a diamond pattern with a sharp knife. Insert a whole clove in the center of each diamond and pour your ginger ale (or beer) over the ham.
2. Roast in oven at 325 degrees or until diamonds begin to open up.
3. Combine brown sugar, mustard, apple juice and Worcestshire sauce in a small saucepan; heat to bubbling.
4. Spoon part of mixture over ham; arrange pineapple slices on top and spoon more glaze over.
5. Roast 30 minutes longer spooning remaining glaze over, or until ham is fully heated.
6. Place ham on serving platter and insert cherries in pineapple slices. Garnish platter with bunches of grapes.

** I like to add another can of pineapple slices to serve alongside the ham because it's really delicious to eat together.

Slow Cooker Beef Pot Roast

This is a time tested family favorite. My mom would always make this delicious, tender pot roast for Sunday afternoon company and it has always been a crowd pleaser.

3 medium potatoes, thinly sliced

2 large carrots, thinly sliced

1 onion, sliced

1 teaspoon salt

1/2 teaspoon pepper

1 (3 to 4) pound boneless beef rump roast, brisket or shoulder

1/2 cup of water or beef broth.  (I use water with 1 beef bouillon cube but you can also just use water and it is just as good!)

 

Put vegetables in bottom of Crock Pot.  Rub salt and pepper on both sides of meat, then place in pot.  Add liquid.  Cover, cook on Low 10 to 12 hours (High 5 to 6 hours).  Makes 12 to 14 servings.

If you have a 5 and 1/2 quart unit, you may cook a 4-5 lb roast if desired.  Add listed amounts of vegetables and cook as directed.