Buffet Ham

1 spiral cut type ham smoked maple syrup  Throw out the packet of sauce mix that came with the ham. Drizzle ham with smoked maple syrup, and heat. Best Sunday buffet dish ever.

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Pork Chops to Beat the Band

4 pork chops, ½ to ¾ inch thick 2 tablespoons smoked maple syrup ¼ cup orange juice salt & pepper Throw the whole mess into a lightly greased pan and cook covered with foil in the oven at 400 F for 15-20 minutes or covered on the stove top on high/medium for 10 minutes. Finish uncovered […]

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Pork Chops with Apple Reduction

Ingredients: • 4 Tbs. all-purpose flour, divided • 4 4-oz. boneless, center-cut loin pork chops • Cooking spray • 1/3 c. minced shallots (about 2) • 2 tsp. minced garlic • 2 tsp. fresh thyme, chopped • 1/4 c. Red Apple Balsamic Vinegar • 1/4 tsp. Sel Gris sea salt • 1/4 tsp. black pepper […]

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Sausage, Arugula and Piquillo Pepper Sandwich

Ingredients: 1 /2 c. finely chopped green olives 1 Tbs. Coratina EVOO 4 ciabatta rolls about the length of sausages, split 4 bratwurst, andouille, or other flavorful, fully cooked sausages, split 1/2 c. Roasted Piquillo Peppers, drained and cut into strips Arugula leaves, enough for each sandwich Preparation: Combine olives and oil, then spread on bottom […]

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Antipasto Sausage Skewers

Ingredients: Cooking spray 12 oz, fully cooked Italian-style poultry sausage, cut into one inch pieces 1/2 c. lightly packed fresh basil 1 jar OASIS Piquillo Peppers, drained, rinsed and cut into 1-inch pieces 1 jar OASIS Sun-dried Cherry Tomatoes drained, cut into 1-inch 1 14 oz. can artichoke hearts, drained and quartered cooked & cut […]

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Figs & Prosciutto

Ingredients: 6 to 12 very ripe figs 6 to 12 finely sliced prosciutto 1/2 c. Fig Balsamic Vinegar (for reduction) Preparation: Cut figs into quarters, then wrap a slice of prosciutto around each quarter. Spear the wrapped figs with a toothpick and pour reduced Fig Balsamic Vinegar over top. Reduction: Pour balsamic vinegar in small […]

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Red Apple Balsamic Glazed Pork Chops

4 bone-in pork chops (10 ounces each)Coarse sea salt (Himalayan Pink)Fresh ground pepper1/2 c. of Red Apple Balsamic Marinade plus 1/4 c. of the marinade reserved for basting.  (recipe for the marinade above) Place pork in a shallow dish, and season with salt and pepper. Pour 1/2 cup of the vinaigrette over pork. and turn to […]

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