What’s for Dinner?

By Jodee Weiland

“What’s for dinner?” is a common refrain in many households. With that particular question, “What’s for dinner?” is usually directed to the person who cooks for the household. That same person either has no idea until they check what they have on hand and what they may need to get, or they know for sure what they’ll be cooking on that particular day. Either way, if you’re the person who does the cooking, you will always have those special recipes you turned to when asked, “What’s for Dinner?” on any given day!

There are so many meals for me to choose from, but here are just a few of mine:

http://learnfromyesterday.comFresh Homemade Margherita Pizza

Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

Delicious Sirloin Meatballs with Jalapenos or Not

Salmon with Sweet Bourbon Glaze

Italian Basil Pesto…a Classic Italian Meal

Aunt Rose’s Eye of Round Roast Italian Style

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

Fabulous Shrimp Creole with Rice

Seared Sea Scallops with Parmesan Prosciutto Risotto

Deciding “What’s for Dinner?” is not always easy, and sometimes it takes a little creativity to make a dish that’s both delicious and healthy for your family. But the above list may help you come up with just the right dinner for your family and if not, take a look at some of the other recipes I have on the site. There are so many wonderful dishes you can make for dinner, but first you need to find the one that’s right for your family, so take a look! Once you decide, enjoy!

Baked Ham with Pineapple and Orange Glaze

By Jodee Weiland

For many people, baked ham dinners are a favorite meal. My family loves baked ham when I make it, but the funny thing is that I was never a very big fan of baked ham. Nevertheless, I baked hams for my family because they wanted them. I decided right away that if I was going to do this, I was going to do it right. For that reason, I asked my mother and anyone else I knew how they baked ham, and ultimately this is my Baked Ham with Pineapple and Orange Glaze, which evolved from all those conversations.

http://learnfromyesterday.comI wish I could say that this recipe made a ham lover out of me, but unfortunately, it did not do that. I eat a little when I make it, but my real enjoyment comes from the fact that those I love or care about enjoy this meal. Since cooking is about giving the best I can to those I serve a meal to in my home, that’s good enough for me when it comes to baking ham. The rave reviews I get from family and friends, tells me that I must be doing something right here, even though I really am not the one to judge the quality of this recipe. My family loves it, so that’s all I need to know!

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Baked Ham with Pineapple and Orange Glaze

7 to 8 pound fully cooked spiral sliced ham
1 fresh pineapple core with juice
1 cup brown sugar
1/2 cup fresh orange juice
1/2 cup fresh pineapple juice
1 cup Coke

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Preheat the oven to 325 degrees. Place the spiral cut ham face down in your baking dish. With a sharp knife, score the top surface of the ham in a criss cross pattern, slicing first one way and then the other. Take the pineapple slices and with toothpicks, secure three to four slices across the top of the ham.

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Using a hand blender, blend together the brown sugar, orange juice, pineapple juice, and Coke until completely blended. Once done, pour about 1/3 of the mixture over the ham and pineapples. Place the baking dish in the heated oven and bake at 325 degrees for 60 to 70 minutes, basting the ham frequently with the juice mixture in the baking dish.

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Take the remaining two-thirds of the juice mixture and cook in the microwave for about ten minutes. Stir halfway through this time to make sure it’s thickening, but not over thick. Then finish microwaving the mixture. When done, it should be slightly thick and more glaze like. Pour this glaze like mixture over the ham and pineapples after 30 minutes of baking. Finish baking the last 30 to 40 minutes, continuing to baste every so often.

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Once done, serve the Baked Ham with Pineapple and Orange Glaze with sweet potatoes or yams, along with a green vegetable of your choice. I like to serve this dish with mashed sweet potatoes, a recipe of mine with chopped walnuts and cinnamon, and another vegetable, such as asparagus or broccoli. Whatever you choose to serve it with, I’ve been told that it will not disappoint you. My family loves my baked ham, and I feel certain that if you like ham, you will love this recipe. So give it a try, and enjoy!

 

Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette

By Jodee Weiland

Inspired by a breakfast wrap I recently ordered in one of my favorite restaurants, I decided to create a wrap of my own. Only my wrap would be a lunch or dinner wrap. My Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette is perfect for lunch or a light dinner. This multi-grain wrap has prosciutto, cantaloupe, goat cheese, fresh spinach, and asparagus topped with my homemade Honey Mustard Vinaigrette. It not only tastes delicious, but it’s easy to make as well.

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The wrap I had at the restaurant was for breakfast, so of course it had scrambled egg whites, fresh veggies, some shredded cheese, and a mustard vinaigrette. It was in a wheat tortilla and tasted delicious. I especially liked the use of fresh vegetables in this particular wrap. Thinking about how good it was, I decided to use that wrap for inspiration in making my dinner wrap. I used creamy goat cheese topped with prosciutto and baby spinach, and then I added a thinly sliced melorange, or what most of us would call cantaloupe. Melorange is actually slightly smaller, firmer, and sweeter than a cantaloupe, but it is still a melon and probably the closest thing I’ve ever seen to a cantaloupe. So when making this wrap, you can use either one, whichever you prefer for this wrap.

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I added fresh veggies to this wrap, baby spinach and lightly steamed asparagus. Last of all, I lightly drizzled my Honey Mustard Vinaigrette over it all, and then folded my multi-grain tortilla wrap around this delicious blend of ingredients. It was an immediate hit for us, because the rich flavors all came together so well creating a light and absolutely wonderful meal! You’ll love it!

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Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette

4 to 6 large multi-grain tortillas
About 8 to 12 ounces goat cheese (this will vary according to taste)
6 to 7 ounces prosciutto
2 to 3 cups fresh baby spinach
1/2 (more or less) cantaloupe or melorange sliced thinly about 1/8 inch
12 fresh asparagus
Honey Mustard Vinaigrette

Recipe for Homemade Honey Mustard Vinaigrette:

1/2 cup apple cider vinegar
1 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons organic honey
5 drops hot sauce
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
Sea salt to taste

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Lay your tortilla on your preparation surface. Spread the goat cheese down the middle in a two-inch wide strip. Put two to three strips of prosciutto on top of the goat cheese. Next, cover the prosciutto with baby spinach. Place thin slices of the cantaloupe over the spinach and two slightly steamed asparagus on the top. Then drizzle lightly the Honey Mustard Vinaigrette over everything. Be careful not put on too much vinaigrette in order to avoid making your wrap soggy. Fold in both ends of the tortilla and then fold over the side to close your wrap. Use a toothpick to hold it together and serve.

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For the vinaigrette, put all the ingredients in a bowl and mix together thoroughly with a whisk or handheld blender. Then put it in a container for dressing that will make it easier to drizzle on to your wrap or spoon it on carefully.

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Once done, serve your Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette. I decided to cut it in half to make it easier to eat and then served it with a side of fresh fruit, including any extra cantaloupe I had left. One thing I feel certain about is that this light and tasty meal will be enjoyed by everyone in the family. We loved it, so enjoy!

Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

By Jodee Weiland

One thing I have always enjoyed was a good pulled pork sandwich with a delicious tasting barbecue sauce. A good barbecue sauce really is key to the success of the sandwich in this case.

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When I was a kid growing up in Chicago, my mom used to make the absolute best barbecue ribs in the world, or at least that’s how I remember it. As an adult, I have made mom’s ribs with her homemade barbecue sauce on several different occasions and always with rave reviews from those participating in the meal. Traditionally, the way with our family is to make slight adjustments to our recipes throughout the years according to taste, and I have carried on the tradition of always trying to make it a little better each time I cook it. Nonetheless, I am happy to say, it is still mom’s recipe for the most part, and I still believe her sauce to be the best ever!

As a fan of pulled pork sandwiches, I have tried a wide variety of them when travelling down south and here in Chicago, usually finding some great ones and some additional ideas for this sandwich along the way. Now I have decided to take my memories of great barbecue ribs as a child and apply mom’s homemade barbecue sauce, with my slight adaptations over the years, to pulled pork sandwiches! Along with that, I want to add cole slaw, banana pepper rings, and bread and butter pickles for add ons. Here’s the recipe I have come up with from all the different recipes I have tasted or seen over the years, including mom’s homemade barbecue sauce.

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Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

1 boneless pork loin roast, about 3 lbs. (I prefer the leanest possible cut of pork)
Salt and ground black pepper (to lightly season pork roast prior to browning)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped or minced
1/2 cup of fat free chicken broth (vegetable broth can also be used)

Lightly season the pork with the salt and black pepper. Heat olive oil in frying pan over medium heat and brown the pork roast on all sides, turning frequently, for about 10 minutes. Once browned, remove the roast from the pan and set aside.

Add the chopped onion and minced garlic to pan drippings and saute for 3 to 5 minutes over medium heat until softened. Then add chicken broth.

While onions and garlic soften, blend together and rub the browned pork roast with the following rub on all sides.

1 1/2 tablespoons paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 tablespoon thyme
1/2 tablespoon oregano
1/4 teaspoon red cayenne (or to taste)
1 tablespoon brown sugar

When done applying the rub on all sides, put the roast in the slow cooker after spraying the inside with olive oil spray (this helps with clean up later). Then add broth mixture around sides of rubbed roast (reserve leftover broth for additional liquid, if needed). Cover and cook 6 to 8 hours on medium heat setting or 8 to 10 hours on low heat setting.

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While pork is cooking, prepare the homemade barbecue sauce below. Combine all the ingredients below for the barbecue sauce in a bowl and blend well using a whisk to dissolve the brown sugar. Then refrigerate sauce until needed later.

Homemade Barbecue Sauce

1/2 cup apple cider vinegar
1 cup ketchup
3 tablespoons dark brown sugar (or more to taste)
2 tablespoons yellow mustard
1 tablespoon molasses
Salt to taste (optional)
1/4 teaspoon red cayenne

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Once the pork roast is done cooking, transfer the roast only to a platter and pull into shreds with a fork, removing any fat. When finished, return the shredded pork to the slow cooker and add the recipe for homemade barbecue sauce prepared earlier. Be sure to leave in the mixture in which the pork was cooked. This is additional moisture and flavoring for the pulled pork.  Blend barbecue sauce into shredded pork, set the temperature to high on the cooker and cook a little longer, leaving it uncovered and stirring it frequently until the sauce thickens. This may take about 20 to 30 minutes. Done right, the results will be satisfying enough to make all the preparation for this dish well worth your effort.  Enjoy!