If you're in the mood for some vintage flavor this Easter, then you'll love this recipe from Taste of Home Magazine's Simple Delicious April 2006 issue. Featuring a scrumptious dish that's sure to delight all your guests, this recipe is perfect for those who want to savor the past while still enjoying a modern take on traditional holiday fare.
Recipe: Easter Ham with Pineapple Brown Sugar Glaze
Ingredients:
- 1 spiral-sliced ham (7 to 9 pounds)
- 1 can (20 ounces) pineapple rings in juice, drained
- 1 cup packed brown sugar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
Instructions:
- Preheat oven to 325°. In a small bowl, combine brown sugar, orange juice and Dijon mustard. Spread over ham.
- Arrange pineapple rings over ham, securing with toothpicks.
- Cover and bake until a thermometer reads 140°, 1-1/2 to 2 hours.
- Uncover and bake until glaze is browned, 15-20 minutes. Let stand 10 minutes before slicing.
If you're looking for something a little more modern, Simple & Delicious Magazine's April 2019 issue has the perfect dish for you. Loaded with delicious flavors and easy to make, this recipe is perfect for busy families who want to enjoy a delicious meal without all the fuss.
Recipe: Creamy Lemon Chicken Pasta
Ingredients:
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces uncooked linguine
- 1 can (14-1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
- 1 can (8 ounces) tomato sauce
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
Instructions:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 6-8 minutes on each side or until golden brown and a thermometer reads 165°. Remove from pan; keep warm.
- Cook linguine according to package directions for al dente; drain.
- In the same skillet, combine diced tomatoes, tomato sauce, garlic, basil, oregano, pepper flakes if desired and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
- Stir in cream and lemon juice. Return chicken to pan; spoon sauce over chicken. Simmer, uncovered, 5 minutes longer or until sauce is slightly thickened.
- Serve chicken and sauce over linguine. Sprinkle with cheese.
Whether you're in the mood for a classic vintage dish or something a little more modern, these recipes are sure to satisfy your cravings and impress your guests. So go ahead and give them a try this Easter. Happy cooking!
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