Sunday, March 31, 2013

Sundays with Sarah (29)

To find out more about Sarah and this feature go here.

Hi everyone, welcome to another end of the weekend and another Sundays with Sarah.

I know my past few posts have been on a serious nature, this week I want to spice it up...literally.

Ok who out there LOVES to cook? Well if you're like most, everyone pretty much cooks. I've come across some pretty incredible recipes over my days and some that have been outstanding, while others not so much. With Easter happening all over the world everyone does a traditional Easter dinner with either ham or turkey and other fixings. But for those who don't celebrate it with family or are alone there are some pretty good and simple recipes to make that can help make dining a pleasurable experience.

So today I would like to share some of those incredible recipes I use to help get me through my holidays as I generally spend them alone but these recipes are also great for house parties, guests and more. I hope you enjoy them as much as I loved making them. (*PS: I have made ALL the following recipes listed)


1 (10 pound) fully-cooked, bone-in ham
2 teaspoons whole cloves
1/4 teaspoon ground cinnamon
2 tablespoons brown mustard
1/2 cup packed brown sugar
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups frozen peach slices
2 teaspoons minced fresh ginger root
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon stick

1. Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.

2. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

3. While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

4. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.

5. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.


30-40 Perogies (any kind)
Butter (for sautéing)
5 cups diced bacon
1 cup diced green onion
1/4 cup minced garlic
1/4 cup brown sugar
2 whole onions (thinly sliced)
1 tsp pepper
1 tsp salt
1/2 tsp ginger
2 cups shredded cheddar cheese
1 pkg of ground cooked beef
3 cups diced mushrooms

1. Pre-cook perogies in water but not to overcook once done melt butter and mix over to prevent sticking.

2. Sauté diced bacon, green onions and mushrooms in pan and add garlic, ginger after the bacon is partially cooked. drain excess grease. Mix in brown sugar to glaze

3. Cook ground beef until thoroughly cooked and in as small pieces as possible. Add salt and pepper.

4. In a baking dish, place butted on bottom of a baking dish and the perogies on top. Then add in the cooked ground beef, over perogies. Layer the cheese over the beef, and then the cooked bacon, onions and mushrooms. Bake for 10 mins at 300F

5. Once cooked and cheese is melted, take out of over and let cook for 10 min.

6. Thinly slice whole onions and sauté with butter. Once cooked layer over main dish. Serve with Sour cream or Syrup (yes Syrup)


1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1(3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.

3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.

4. Toss linguini with shrimp sauce, and serve.


4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrots, sliced
1 stalk celery, diced
8 potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
1/2 teaspoon onion powder
salt and ground black pepper to taste

1. Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
2. Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

* * * * * * * * * *

Anyways, whether you cook often or eat out, everyone loves food. It is better though to dine with family and friends than it is to dine alone. As part of that aspect, I encourage everyone to try to dine more at home and with family around the table. It is easy to forget that as a family structure that meal time is the best time for bonding. We get so wrapped up in the world of technology that we become detached with those around us.

But if you are dining alone, here are a few great books I suggest on reading while dining. Food may nourish the body, but reading can nourish the mind, and soul.

1. Eat, Pray, Love by Elizabeth Gilbert

2. City of Bones by Cassandra Clare

3. Requiem by Lauren Oliver

4. Beautiful Creatures by Kami Garcia and Margaret Stohl

5. Rage: A Love Story by Julie Anne Peters

Thanks again, and I will see you on another Sundays with Sarah.

No comments:

Post a Comment

Sorry about the CAPTCHA folks. I'm getting too much spam again!!

Thank you for taking the time to comment! I read every one that I receive and I appreciate your thoughts.