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Saturday, December 16, 2017

Hearty Hash Brown Egg Bake


Well hello there.

Been a little silent around here hasn’t it?

December definitely got the best of me this year!  I’ve been working closer to full time (instead of part) helping the school kids get ready for the Christmas play (it was on Thursday – it was beautiful!  It was very biblical and stressed the true meaning of Christmas!  It was one of the best plays yet!) Added to that, I was playing the duet part for Dude’s piano recital (I had to practice extensively – I don’t play piano very often!) Plus I had to get all of my final projects finished for my graduate classes.  Plus holiday baking.  Plus I’ve been bumming a bit about Sarah Catherine (her 4th birthday is on Monday).

But now that the play, and the recital, and finals are done, I can finally focus on blogging again!  Yay!

So remember that ham?  I cooked a ginormous ham for 4 people and had copious amounts of leftovers so I had to get creative.  We had lots of ham sandwiches and chef salads.  I froze the hambone, crockpot juices, and some ham to make ham & bean soup sometime later.  I made Creamy Ham, Swiss, and Potato Soup.  And I made this amazing egg bake!

Monday, December 4, 2017

Crockpot Ham


Over Thanksgiving, while everyone’s mind and stomach was on turkey (which I love), I was thinking about ham.

I don’t remember why, but as I was stuffing myself on turkey, I was thinking about how I really needed to make a ham when I got home.

So I stopped by the butcher and bought a rather ginormous considering that I was cooking for a family of four.

Then I realized that I really didn’t have the time to make a ham.  I was working the afternoon that day and Dude had piano lessons after school and the next night the boys had gymnastics and I worked all day.  Alas!

So I decided to toss the ham in the crockpot!  And since it was ginormous, it almost didn’t fit!  Eek!

Anyhow, as I poked around online, I found that many recipes call for loads of brown sugar or honey or spiral cut hams for this preparation.  I only wanted a hint of sweetness, plus I know that my butcher smokes an amazing ham, so it didn’t need all that extra sugar.  I also found that since smoked hams are usually fully cooked, they need only be heated to 140 degrees F to be read for consumption.

Luckily, my large crockpot has a temperature probe, so I set the crockpot to high and told it to turn to warm once the ham reached 140!  When I got home 4 hours later, I was met with a ham cooked to perfection.  It was so juicy and perfect – it is officially my favorite way to cook a ham!


Crockpot Ham

1 (7 lb) bone-in smoked ham
¼ cup brown sugar
1 cup water

Place the brown sugar and water in the bottom of a large crockpot.

Place the ham, cut side down, on the crockpot.  Cover and cook on HIGH for 4-5 hours or until the ham reaches an internal temperature of 140 degrees F.

Remove the ham form the crockpot.  Allow it to rest at least 5 minutes before slicing and serving.







print recipe

Crockpot Ham
Crockpot Ham is easy plus it is so juicy & delicious! Perfect for Christmas, Easter, or Sunday Dinner!
Ingredients
  • 7 pounds bone-in smoked ham
  • 1/4 cup brown sugar
  • 1 cup water
Instructions
Place the brown sugar and water in the bottom of a large crockpot. Place the ham, cut side down, on the crockpot. Cover and cook on HIGH for 4-5 hours or until the ham reaches an internal temperature of 140 degrees F. Remove the ham form the crockpot. Allow it to rest at least 5 minutes before slicing and serving.
Details
Prep time: Cook time: Total time: Yield: 1 ham

Thursday, November 30, 2017

Planes, Trains, and Automobiles #foodnflix Roundup


It's time to share all the awesome recipes inspired by this month's Food n Flix showing: Planes, Trains, and Automobiles!



I just love this group because there is always so much creativity!  

It is so fun to see everyone's inspiration!

Camilla from Culinary Adventures with Camilla thought outside the box and testing out some amazing candy/bourbon pairings in her Travel by Mini Bar Plus Candy-Bourbon Pairings!  Here's what she had to say:
 I was inspired to post by the scene in the motel where they are drinking bottles from the mini bar and tearing into a bunch of candy and junk food.


Kelly from Simply Inspired Meals brought Ambroisa Salad to the Thanksgiving table!  Here's what she had to say:
I thought it was a great idea to have a Thanksgiving salad that is simple and easy to prepare amongst all the other menu items that require so much prep or the oven. I know we never seem to have enough oven space for all the things included in our dinner menu.


Kimberly from Coffee and Casseroles was inspired by Thanksgiving and cranberry sauce, making Cranberry Figgy Duff and Sauce.  She says:
 I've always been intrigued with the fact cranberry sauce seems to be a massive thing in other areas, but not in the area I live. So I knew I wanted to make something with cranberries. What I ended up with, was a cranberry figgy duff and sauce.  This is a boiled pudding done in a draw string bag.


Debra from Eliot's Eats realized that sometimes Thanksgiving meals have to travel and made a Moveable Thanksgiving Feast. She says:
Ironically (or not), Candy and Martin put me in the holiday spirit.  There’s not a lot of food per se in the film.  There’s diner and road food. And, there are wistful images of holiday meals.  In honor of this film and the season of sharing, here is our early Thanksgiving celebration


Michael from Reviews, Chews, & How-To's was inspired by the diner scene and made a classic Diner Steak & Eggs.  He says:
Because our reluctant buddies have breakfast in a Wichita diner, I decided to go for a typical diner breakfast. As the scene is filmed, you really cannot see much of what they’re actually eating other than country style potatoes, so I chose a diner breakfast staple—steak and eggs with country style potatoes.


Wendy from A Day in the Life on the Farm made Homemade Cracker Jacks.  Wendy says:
I decided to make up some homemade cracker jacks that I shared with Frank but NOT in bed...on the couch in our living room while watching another movie.


Ali from Fix Me a Little Lunch brought homemade Rosemary Garlic Crescent Rolls to the Thanksgiving table!  She says:
The crescent rolls sparked a full out search on Pinterest for what makes a crescent roll a crescent roll.  When I finally figured out that the crescent roll has to do with the shape of the roll, I decided  I needed to add home-made crescent rolls to our holiday menu.


Heather from All Roads Lead to the Kitchen brought Beer Brat Stuffing (Dressing) to the Thanksgiving table. She says:
I wanted to make a Thanksgiving dish with a nod to the journey the guys took, so I went back to the beginning of the movie. I mentioned that Del accidentally stole Neal's taxi...so, when Neal brings it up, Del apologizes and offers to make it up to him with "a nice hotdog and a beer". That hotdog turned into a brat (because I really didn't want hotdogs in my stuffing, and what's a brat if not a really nice hotdog)...and the brat and the beer went into a dish that no Thanksgiving table would be complete without—stuffing! Okay, technically it's dressing, but we've always called it stuffing whether it was inside the bird or cooked separately.


Deb from Kahakai Kitchen combined two ideas from the movie to make Ambrosia Overnight Oats!  She says:
For my movie inspired dish, I decided to do a mash-up of two inspirations--first the ambrosia mentioned on the phone call that the car rental agent (Edie McClurg) is talking about on the phone and then the diner breakfast where it looked like Neal was stirring a bowl of cream of wheat or oatmeal. I thought I would be fun to take the ingredients and flavors of a classic ambrosia salad (tangerine, pineapple and coconut) and add them to oatmeal.


Sarah from Chef Sarah Elizabeth made a whole Thanksgiving leftovers menu including Thanksgiving Leftovers Muffins.  She says:
I can never get enough Thanksgiving foods, so I am happy to eat the leftovers over the course of the next week ... You can top these muffins with extra gravy, or dip them in cranberry relish.


And lastly, I was inspired by the various breakfast scenes and made Twisted Turkey Cinnamon Rolls!




Be sure to join us in December as we watch Clueless, hosted by All Roads Lead to the Kitchen!

Tuesday, November 28, 2017

Savory French Toast Breakfast Sandwich #FrenchToastDay


Did you know that today is National French Toast Day?

It is! 

I wanted to join in the fun, but I’m really not all that adventurous when it comes to French toast.  I mostly stick to the most basic recipe.  And I love to make Crème Brulee French Toast on special occasions, but I didn’t really know what I wanted to do for today.

I was finally inspired by the loads of stuffed French toast recipes I’ve seen lately.  They look amazing, but they’re really more like desserts, and I didn’t want to go that route.

Finally, I decided to give savory French toast a shot!

So basically, this is a super delicious breakfast sandwich (my fave!) with the French toast treatment.

The sandwich? Super delish & worth the splurge!  Yum!

Wednesday, November 22, 2017

Brown Sugar Pumpkin Pie with Turkey Topper


I love making creative pies for Thanksgiving!

Last year, I dyed somedough to make a turkey, which I baked separately and placed on the pie for serving.

This year, I decided to try painting the dough (like the Fall Leaf Pie Crust Cookies) and baking it on the pie.

I’m not sure about everyone else’s recipe, but my pumpkin pie filling is very liquidy when it goes in the oven, so toppings are not going to happen in the beginning stages of baking.  Instead, the pie crust turkey is cut out and painted and set aside until the last 20-30 minutes of baking.  That way, the pie is sturdy enough to support the turkey without overbaking.

I also doubled by dough recipe this year, so I had enough dough to make the turkey without resorting to the scraps.  I used the rest of the dough for the leaf cookies and added a few of those to the final pie as well!

Monday, November 20, 2017

Fall Leaf Pie Crust Cookies


I’m jumping in just quickly tonight with an easy peasy Thanksgiving cookie recipe!

How easy, you ask?

Crazy easy!

All this recipe takes is pie crust dough and some cinnamon-sugar.  You can totally buy both premade.  Or you can double your dough recipe when making pumpkin pie and use the excess for these cookies. Either way will totally work.

I’ve made these lovelies before, but this time I’m bringing color to the world!

When I made my Fall Leaf Apple Pie, I painstakingly dyed the dough.  This time around, I wondered if there was a better way?  And indeed there was!

Saturday, November 18, 2017

Roasted Carrot & Ginger Soup #SoupSwappers


Holy moley, let’s talk amazing soup!

It’s time for Soup Swapper Saturday, and this month’s theme is French Soups!  I admit, I was a bit flummoxed as first.  French soups?  I had no idea what to make.

Then I picked up this month’s Cook the Books Club pick, The Patriarch by Martin Walker, which is set in France!  So as I read, I was keeping my eyes peeled for any mention of soup!  I love it when things work out like that!



The book is the eighth in the series “Bruno, Chief of Police”.  I feel like that was part of why I was so incredibly underwhelmed by the story.  I typically prefer to start at the beginning of a series, if at all possible.  But when the chosen book is the 8th in a series, it’s tough to do!

I found the characters to be boring and one-dimensional (I could hardly tell them apart), but part of that could be the fact that it’s a long series.  In a series, sometimes the development happens throughout several stories.  Additionally, the plot was very entrenched in small town politics as well as cold war Russian politics.  Snooze.  Plus, it ended super abruptly and I really don’t like that.

Anyhow, in the entire book, most of the foods mentioned were things I’d never make ever – like a lamb shank or wild boar.  Um. No.

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