PINEAPPLE EASTER HAM

 

Easter Ham with Pineapple is incredibly easy to prepare and so DELICIOUS.

Imagine sinking your fork into a juicy, tender slice, kissed 

by the sweetness of Pineapple...it's divine!

This delightful dish not only fills your home with an enchanting aroma

but it also yields a succulent centerpiece for your 

Holiday Easter Table.

Truth be told right now, I also cook a Ham for all the

fabulous recipes I can make with the leftovers. :)

Ham Freezes Perfectly!

Yes, this is what I make with my leftover Ham ...

Deviled Eggs

Quiche

Ham Sandwich

Ham Spread

Scrambled Eggs 

Ham Tarts

Split Pea Soup

This is my store bought 4 1/4 lbs. Spiral Sliced Ham.

Don't Spiral it yourself and don't let the Bunnies do it either!

Simple ingredients right here...

Brown Sugar & Crushed Pineapple

Place the Ham in a festive color Dutch Oven

Toss in as much Brown Sugar you like and be sure to get

in between the slices.

Do the same with the Pineapple too. Put a lid on it and

bake in a 350 oven for 45 minutes.

In a sauce pan add some Brown Sugar and Pineapple Juices

whisk and bring it to a boil for your Glaze.

After 45 minutes grab the Ham out of the oven and pour

this yummy Glaze all over the ham.

Place the Ham back into the oven uncovered for about

20 minutes till you get a Glazed Crust.

Just do a few Peek-A-Boos into the oven if you want to check on the Ham. :)

Well This Just Looks Bunny Delicious!

Easter Ham Is Center Piece Ready For The Table.

Let me know what your favorite Easter Side Dishes are.

Mine is Party Potatoes and I will share 

that recipe later.

Enjoy!

P.S.

LOL 

That Pink Knife Is All Ready For Some

Leftover Ham Recipes!

DIRTY MARTINI DEVILED EGGS

 

The Bar Is Now Open !

Dirty Martini Deviled Eggs offer a tasty bold flavor experience by bringing together a 

Martini cocktail's briny elements with Deviled Eggs, Vodka :)

They are Creamy, Tangy and Irresistibly Delicious in every bite. 

Merging the Iconic Martini with Eggs makes them...

Sophisticated!

There are many methods of boiling Eggs for an easy 

peel, just use your favorite way.

Peel the Eggs and let them sit to room temperature.

Now let"s get our Cocktail shaken and not stirred. :)

Cut Eggs in half lengthwise.

Carefully scoop out the Yolks of the Eggs and add them to a bowl.

Set the Egg Whites aside till you fill them all up.

Let's turn these egg yolks into a creamy Dirty Martini.

Toss in several Boursin Cheese bites to the yolks.

Yes, Blue Cheese is classic to a Martini Olive but 

I Love Boursin Cheese!

Add in about 1/4 cup of Mayonaisse and 1 tsp of Dijon Mustard.

Now give the bowl a Stir not Shaken.

Pour in 3 capfuls of your favorite Vodka to the egg mixture.

If you want more Vodka I won't judge you. LOL

Salt & Pepper to taste.

Have a taste and see if you want more Vodka. LOL

Grab the Egg Whites and start filling them up with

The Dirty Martini Egg Mixture.

Leave no Dirty Martini Egg Mixture behind in the bowl.

Perfect, now pop theses Eggs into the fridge while

we play with our Martini Olives.

Drain some pitted Green Olives in a cute Yellow Colander.

Gently stuff the Olives with with that Boursin Cheese.

Dirty Martini Olives!

Sprinkle each Egg with some Paprika.

Add the Boursin Cheese stuffed Olives to each Egg.

Start placing the Dirty Martini Deviled Eggs on a cute plater.

The Bar Is Now Open!

Dirty Martini & Dirty Martin Deviled Eggs.

Salty, Briny, Boozy Eggs Just Work.

Once you try these Dirty Martini Deviled Eggs, you'll wonder why

you haven't been making them your whole life.

Please have a Bite & Drink with me.

Enjoy!

P.S.

Dirty Martini Deviled Eggs are just

Egg-cellent...

LEMONY RICOTTA ZUCCHINI GALETTE

 

This Lemony Zucchini Galette is everything you want to brighten

up your kitchen on a beautiful Spring Day!

This Galette is made with a three-cheese filling

 and an incredibly easy buttery pastry.

Absolutely Delicious!

Run outside and grab two Lemons and two Zucchinis from

your garden or from your neighbor's garden. :)

For the Galette crust.

Yes, you can do homemade if you want because it's your Galette.

I did say Easy Pastry :)

Time to open the doors and let the Spring into the kitchen.

Thinly slice up two Zucchinis.

Transfer the Zucchinis to a colander and sprinkle  

with some salt and then let them drain about 15 minutes.

Pat dry with a paper towel.

The key to a successful Galette is a filling that doesn't become dry

while baking. Salting the Zucchini helps remove water

so you don't end up with a SOGGY crust.

For the cheesy filling add to a bowl...

1/4 cup of Ricotta Cheese

1/2 cup og Parmesan Cheese

1/4 cup of Mozzarella Cheese

1 Tbsp of Olive Oil

1 Egg Yolk

Pinch of Salt & Pepper.

Give the bowl a mix.

For the Lemony part...

Zest up one Lemon into the bowl.

For more Lemon flavor...

The juice of one Lemon.

Now whisk away till the mixture is all combined.

Smells So Lemony Right Now!

Spring Has Sprung!

Place the Pastry onto a parchment covered baking sheet.

Using a spatula spread the cheese over the pasty dough

leaving a 1/2 inch border.

Start topping with the Zucchini rounds in any design you like.

Ta Da!

Gently fold over the pastry edges, pleating as necessary.

Brush the side of the pasty with some olive oil

and a little drizzle over the top.

Applause Please!

Off to a 400 degree oven to bake for

about 35 to 40 minutes.

Bake Away!

My timer is set because I can get distracted. LOL

Ta Da...

My Lemony Ricotta Zucchini Galette Is Done.

Slide this Galette on to a serving board because

it's time to EAT.

This savory Galette with it's flaky crust can be served in

a fat wedge as a main course or in smaller slices as a first course.

Galette can also be served in thin slices as an hors d'oeuvre.

However it is served, it's sure to be enjoyed by all.

Spring On A Plate And A Glass Of Lemonade.

Whats Not To LOVE...

Please have a bite.

It's rude to eat in front of you!

Enjoy!

P.S.

What is a Galette?

A Galette is different from a Quiche or a Tart. A Galette does not require

a custard filling or any special pans. It's simply a rustic, versatile

free form Pastry that can be filled with almost anything.

Have you ever tried a Fruit Galette because it's YUMMY too.

Get Your Galette On!