Orange Glazed Ham

Credit: Taste of Home

1 Fully Cooked Bone-In Ham
1 TBS ground mustard
1tsp ground allspice
3/4 cup orange marmalade


1. Place ham on a roasting rack and score diamonds into the surface 1/2" deep
2. Combine mustard & allspice. Rub all over the ham
3. Bake uncovered at 325 until 140degrees (2-2 1/4 hours)
4. Spread the marmalade on the ham an hour before it is finished cooking.

Makers Mark Marinade

I cut up a pork loin into thick chops and marinaded them in the recipe below. I seared them in a hot skillet with a butter and a generous amount of the marinade. The were a HUGE hit! I'm going to try it on steak tomorrow!

• 1/4 cup Makers Mark Bourbon
  
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 large cloves garlic, chopped
• 1/4 cup Dijon mustard
• 1/2 teaspoon ground ginger
• 2 teaspoons Worcestershire sauce
• 1/4 cup vegetable oil
• dash Tobasco
  

Blend in a blender or food processor until smooth! AWESOME!

Stuffed Shells

Our family can go through pounds of pasta weekly if we don't watch ourselves! Stuffed shells are easy and one of our favorites. I don't have exact measurements- the best I can tell you is to get the filling to a nice pliable consistency and you should be good. We do them a few different ways:

Cheesy Italian Sausage Stuffing
1 lb of ground Italian sausage - browned
Mozzarella - large bag
Ricotta - large container
Shredded Parmesan - small bag
Seasoning - salt, pepper, fresh basil, garlic powder, etc.

Start with the bowl of browned meat. Ad the cheeses to it until you have a good pliable consistency. Make sure to hold back at least a cup of the mozzarella

Spinach & Cheese Stuffing
Same as above except leave out the pork and ad a bag of sauteed spinach

Sauces
Sometimes I get adventurous and make a homemade sauce but usually I just use a good quality prepared red sauce. Homemade Alfredo is AMAZING on the Spinach & Cheese shells.

Preparing
Boil the shells with salt and a hefty dose of olive oil. Stir often so they don't stick together or to the bottom of the pan. Plan on losing several shells to tearing/sticking etc. Let the shells cool until they are comfortable to work with in your hands. Stuff each shell with filling but not so much that the shell is completely open at the bottom. You don't want all your stuffing coming out when it cooks.

Spread some sauce over the bottom of your casserole. Place shells (opening side down) along the bottom of the dish. Pack them tight. Pour sauce over all shells. Top with as much mozzarella as you want and bake at 350 until cheese is melted OR cover the dish with foil and freeze for another day. You can also freeze excess filling in Ziploc bags for the next time.

Yummy Rosemary...Bread & Pork Loin

OMG Dinner was FABULOUS tonight! First the main course...

-Marinate a pork loin in orange juice, cranberry sauce, Grey Poupon mustard, orange marmalade, salt, pepper, and fresh rosemary (all to taste)

-Fix the grill up for indirect heat. Set a pan of water in the middle of the coal wrack. Put a pile of coals on each side of the pan. Get the coals nice and hot. Place the loins over the pan of water until they reach about 145 degrees. The- coast them with the glaze (below) and flip them until internal temp is 155+

-Glaze: mix same ingredients as marinade. Bring to a boil. Simmer for about 30 min.

Let the loin sit for a few then carve it and pour some more glaze over it. Serve with BREAD.....

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This is a recipe I found online that is the same as the bread at Macaroni Grill but you can do it in the bread machine. It REALLY DOES taste just like it!!!!
http://http://allrecipes.com/Recipe/Jos-Rosemary-Bread/Detail.aspx