Orange Pineapple Mustard Glazed Ham

Last night I made mango salsa which has fresh pineapple in it, so I wanted to use it up today.  I bought a ham, scored it to allow the flavour to infuse into the ham.  I also have had it marinating for the few hours

Orange Pineapple Mustard Glazed Ham

-ham scored (fine slices to allow the flavour to infuse)

-1/2 fresh pineapple chopped

-1/2 cup orange juice

-3 tablespoons brown sugar

-1 tablespoon Dijon mustard

Place ham in dish a casserole dish, add chopped pineapple around the ham.  Make sure to finely score the ham to allow the glaze to get into the ham.  In a small bowl mix the brown sugar, orange juice and mustard and pour over the ham.  Bake at 350 for 40 minutes, with lid.  Take the time to re-glaze while cooking.  The pineapple is so delicious in the orange mustard glaze.

Eggs with spinach, Brie and green onions

For breakfast we made eggs.  We just used whatever we had.  I was lucky that my friend had brought several types of cheese, a huge chunk of Brie which she had purchased at St Lawrence market.

-4 eggs
-splash of cream
-a handful of spinach chopped
-chunks of Brie  cut up (maybe a 2 inch by 2 inch square total cut up)
-2 green onions chopped finely
-salt and pepper

In a bowl mix eggs and cream.  Add the spinach and green onions, chopped Brie and salt and pepper.
Add small amount of oil or butter in frying pan on medium heat.  Pour ingredients in a pan and cook unit browned on one side then flip.  It tasted amazing...every few bites there our be melt Brie cheese.
Delicious

Orange, Beet and fennel Salad

I made this salad before going up North, so it marinated all night before we ate it.  It was light, refreshing and people who hate beets would love it.  The beets took on a fresh orange flavour.


Teresa's beet salad 


-2-3 oranges cut and removed from sections
-1 fennel bulb chopped
-3 golden beets boiled until cooked, then peeled and sliced
-onion chopped


Salad dressing


-2/3 cup olive oil
-1/3 cup white balsamic vinegar
-1 tablespoon Dijon mustard
-2 tablespoons maple syrup
-juice of 1 lime and squeeze juice of oranges section that will be discarded
-salt and pepper

Boil beets for about 30 minutes (until you can pierce with a fork).  Let cool and peel.  Slice orange, and cut out from sections, (save to squeeze juice out of scraps to add to salad dressing) In a bowl add fennel, oranges, beets, and pour salad dressing over top and let sit.  You can eat salad as is or serve over baby spinach, salad greens etc.

Green Bean and pomegranate salad

This is another dish I made while we were away in the great Canadian North.  We had no spices, no oil and this was made of whatever we had in the cabin


Green Bean and Pomegranate Salad


-1-2 cups green beans washed, boiled, trimmed and cut
-1/2 purple onion
-1/2 pomegranate
-juice of 1-2 limes
-butter
-salt and pepper

Wash, cut and trim green beans and then boil in pot for a few minutes.  Top with some butter and set aside to cool.  In a bowl combine green beans, onion, pomegranate and add the juice of the lime.  Salt and pepper to taste.  The lime and pomegranate adds such a freshness.  You can substitute olive oil for butter.

BBQ apples and rhubarb

In Canada this past weekend was a holiday.  I went camping up north with my kids and my friend.  We did not bring any spices, only good food and lemons an limes.  We were playing with my kids when they picked some rhubarb, which inspired me to cook a dessert.  So on the BBQ in a little foil container I made this dessert.


BBQ apples and Rhubarb


-2 stalks of rhubarb chopped
-2 apples skinned and sliced
-juice and zest of one lime
-2-3 tablespoons sugar
-1/3 a cup cranberry juice/white wine/apple juice


BBQ on low dish uncovered for 30 minutes.  I served with cream and coffee.

Corn guacamole

Corn Guacamole


-2 avocados cubed
-juice of 3 limes
-salt and pepper
-cumin
-chili powder
-1 can of corn (or 2 cobs cooked and corn cut off)
-1/2 cup cheese grated
-1 roma tomato seeded and chopped
-1/2 cup chopped cilantro
-1/3 cup green salsa (optional)


Cut avocado into chunks, squeeze lime over top and salt and pepper.  Add corn, spices, tomato, cheese, salsa, and cilantro.  Taste, add more lime, chili powder, or salt and pepper)  To make spicy add jalapeño pepper chopped.  To add a touch of sweetness add diced mango. 

Mexican Chicken

The weather has changed in Toronto and it is sunny and beautiful.  last nights dinner was a Mexican inspired meal.  I made Mexican flavoured chicken with a corn guacamole and mango salsa.  I also made Mexican rice (which came from a box, that my children wanted)  I had made quinoa however they wanted this rice.  Which was tasty.  

Teresa's Mexican Chicken

-1 medium onion chopped

-1 Portabello mushroom chopped

-olive oil

-2-3 chicken breasts

-1/2 cup green salsa

-1 teaspoon cumin (i put in empty frying pan and let it toast and set aside)

-4 tablespoons chili powder

-2 tablespoons soya sauce (i prefer tamari)

-1/2 cup wine or beer

-1 red pepper chopped (orange, yellow or green)

-juice of 1 lime
-top with fresh chopped cilantro

in a frying pan on medium heat add cumin and chili powder stir until browned.  (a few minutes)  set aside for later.  Add olive oil, onions, mushrooms and allow to cook until onions soft, add chicken breasts, cook each side for 6 minutes, then in a measuring cup add salsa, beer/wine, spices, soya sauce.  Pour over chicken, onions and mushrooms.  Add the chopped peppers and allow the flavours to blend together.  (cook for another 10 minutes or so, until chicken is cook and the sauce is thick)

serve over rice topped with cheddar cheese, use tortilla chips, or chop up and eat in a taco shell.