Ham steak

Ham steak

What is a ham steak?

If you really like baking a whole glazed ham and slicing it into pieces but do not have a crowd to feed, a ham steak is the reply. Ham steaks are basically just thick slices of whole ham that are offered individually.

How do you cook a ham steak?

Ham steaks are typically sold raw. You can pan-fry ham steaks in a skillet with a tiny bit of oil, grill them, or bake them.

What variety of glaze operates?

A glaze is important with a ham steak. Even so you normally like to taste a total baked ham will also function with a ham steak. The glaze we love is a mix of maple, Dijon, and apple cider vinegar. We always attain for maple syrup, which brings out the sweetness of ham. Apple cider vinegar brings a good brightness and cuts the fattiness of the ham, although Dijon brings a sharp kick.

What goes nicely with ham steak?

We love ham steak with a bean, like black eyed peas, or cannellini and a leafy green quickly sauted in olive oil.

Grilled pork tenderloin

Grilled pork tenderloin

I’m not lying when I say this is the best, Greatest, Healthiest Grilled Pork Tenderloin you’ll ever make. The 30-minute marinade consists of pantry staples and the grilling process guarantees a moist, tasty, hearty pork tenderloin every time!

If you really like effortless and scrumptious grilling recipes, then you’ll also enjoy my Best Healthful Grilled Chicken , these Grilled Lime Butter Salmon Skewers , or this recipe for Grilled Jamaican Jerk Chicken .

I like pork tenderloin and I can not lie. (Sorry, couldn’t resist.) What’s not to adore even though, actually? In my view, it’s one particular of the best pieces of meat to grill (or to place in a slow cooker , for that matter), and it’s challenging to mess up, unless you undercook it. But I’ll make confident you don’t let that occur.

I confess, as this website and my loved ones have grown, I variety of have grown to dislike going to the shop frequently. Don’t get me incorrect, I adore establishing recipes and feeding my loved ones, of program, but occasionally I dread the trip to the grocery since I really feel like I’ve been there approximately 1 billion occasions and it’s just like, won’t the foods just magically seem at my doorstep currently? (I know, I know, I can get groceries delivered but I’m the kind of man or woman that has to look at every single apple just before I buy it, which only helps make my journey longer. I’m an enigma, what can I say?)

For that reason, I like to purchase in bulk every time possible. That way, if I require to see and touch every piece of create, nicely, that’s okay if that requires a bit of time simply because at home I’m stockpiled like a doomsday prep-er otherwise. So…when I see specials on meat, I grab as many as I can or as many as the tiny asterisk on the sale signal permits. (The butcher may possibly or could not keep his eye on me to make positive I don’t get one particular ounce more than the allotted 4 pounds of sausage or whatever.)

Getting in this way makes daily life less difficult. And pork is on sale just about as frequently as chicken is and so when I see a BOGO by the tenderloin or the cost per pound has dropped substantially, you’d much better believe I’m cleaning out the bin.

Simply because I have considerable cache of meat, I’m capable to experiment with diverse cooking techniques, flavors, spices, and sauces.


The 1st factor I do following acquiring the pork tenderloin out of the bundle is to pat it dry. I do this since it assists the spices to stick to the meat and wipes off any weird barrier that may well have settled on the meat whilst it was in the bundle. I then include the tenderloin to a resealable bag, leaving the best open.

Up coming, I combine with each other the lemon juice, garlic, spices, oil, mustard, and honey. I pour only half of this marinade more than the pork (that’s the essential portion). You want to save the other half for later on. Seal the pork and marinade collectively in the bag and squeeze out any additional air. I also sort of shake/rub the marinade close to on the pork outdoors the bag as effectively. I then place it in the fridge for at least 30 minutes.

Meanwhile, I preheat the grill to about medium and get the grates oiled so that the meat doesn’t stick whilst you’re grilling. Soon after the pork has been marinated, I use extended tongs to transfer it to the grill, then close the grill and cook for 15-20 minutes, turning every single couple of minutes or so so that it cooks on all sides. About halfway by means of the grilling procedure, I’ll start off to spread on the other half of that reserved marinade.

When it’s carried out grilling or the internal temperature of the pork reaches 145°, I get rid of the tenderloin from the grill and let it rest for five minutes prior to cutting and serving.


The pork tenderloin comes from the loin area of a pig. This is located amongst the shoulder and the back legs as is the leanest and most tender lower of pork. Ribs, roasts, and loin chops also come from this very same region.


Pork tenderloin is 1 of the healthiest cuts of pork, and is just as lean as boneless, skinless chicken breast. Most cuts have less than 10 grams of unwanted fat and also supplies protein, vitamin B6, riboflavin, thiamine, phosphorus, and niacin.

Hard candy recipe

Hard candy recipe

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Homemade difficult candy isn’t hard to make! Stick to this simple tough candy recipe and the phase-by-phase directions. Modifying the flavor is simple and delicious!

Generating this homemade challenging candy recipe may possibly look intimidating, but it genuinely isn’t tough! My dad helps make a version of this hard candy recipe every single 12 months for Christmas, but I believed it would be entertaining to do a cute Valentine’s Day model. I’ll outline specifically how I do it so there is no guesswork for you. And you don’t even require candy molds! I snagged these heart molds on sale, but I’ll show you how to make it with out molds as effectively.

Very first, let’s speak a little bit about the science behind candy producing. Don’t leave! It’s amazing, I guarantee. When you make this difficult candy recipe, you combine up sugar and water. In the situation of this recipe, it’s water, sugar, and corn syrup.

At room temperature, there is only a particular volume of sugar that water can dissolve. That’s why we have to heat the sugar and water when we make this hard candy recipe. Fundamentally, we are forcing far more sugar to dissolve in the water, creating what is referred to as a “supersaturated answer.” This occurs at a particular temperature, which is why candy recipes generally specify the temperature you require to boil the sugar mixture at. You will want a thermometer for this recipe, I advise this 1!

When this supersaturated remedy cools, the magic starts to come about. Because we packed a whole bunch of sugar molecules into the water, when they cool down they will need to do so in a super orderly manner. Super orderly = crystallization!

The dimension of the crystals is determined by how significantly agitation the remedy encounters, in other words, how significantly you stir the candy. Stirring usually yields tiny crystals, desirable in smooth candies like fudge. Not stirring yields massive crystals, which is what we are going for when we make tough candy. Also why following the directions precisely is critical!

In this challenging candy recipe, the only stirring happens before the sugar is dissolved and then soon after the mixture is taken off the heat if you are incorporating flavoring. Otherwise, you just allow the color integrate by means of the boiling action of the mixture. If you’re geeky like me, you can read through more about the science behind candy creating here.

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If you do want to flavor your candy, I recommend utilizing flavoring oils. They are considerably more potent than extracts. I have attempted the two and the extract taste is extremely mild, even when a good deal is employed. Just be certain you are not leaning more than the pot when you include them! They will make the mixture steam vigorously and that can burn effortlessly.

I don’t typically use candy molds both. If you don’t have candy molds, you have a few possibilities. The simplest technique is to just pour your difficult candy into a quarter or half sheet baking tray that has been sprayed with oil. Spread it out, if needed, and then when it’s hard, break it up and toss it with powdered sugar.

Option two is to totally free-form candies or suckers. This is most effortlessly completed when the mixture has cooled for just one-two minutes and is slightly thicker than it is just off the heat. Pour dollops of the combine onto parchment and let it harden.

And, of course, you can use molds. Just be sure they are for candy. Molds that are only for chocolate will melt when this mixture is poured into them.

Don’t be afraid anymore to make your very own candy! Give it a try right now.

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Instant pot stroganoff

Instant pot stroganoff

Ideal Straightforward Quick Pot Beef Stroganoff will be a preferred in your property with all the traditional flavors and creamy texture of traditional beef stroganoff, produced super rapid and simple in your stress cooker!

Very best Straightforward Quick Pot Beef Stroganoff will be a favorite in your property with all the classic flavors and creamy texture of traditional beef stroganoff, created super rapid and straightforward in your stress cooker!

I have had a really hectic winter. No true cause, just one particular of individuals winters. Perhaps it’s the climate, forcing all of us to be inside much more than we want to be. I don’t know about you but I’m itching to do all the outdoors things. But, for now, I’ve been pacifying myself with my preferred kitchen appliance — the Quick Pot. It really fascinates me with how rapidly it can get dinner ready. No matter how a lot of recipes I’ve designed or cooked I constantly have a bit of doubt that it’s going to be cooked by means of or that it’s going to taste great. Thankfully, I’m always established incorrect!

You might keep in mind my Instantaneous Pot Beef Bourguignon recipe (which a lot of of you currently commented that you loved, so thank you!) from a couple weeks ago. It’s that fall-apart-meat that you all love so considerably — and the simplicity of taking a recipe you probably in no way thought you could make in a brief volume of time and producing it perform that keeps me wanting to make a lot more.

It is with that recipe in thoughts that I tackled Beef Stroganoff. It’s an additional 1 of people classic beef entrees we all grew up with but made easier. Just as tasty — significantly less measures. Dinner will be prepared for you and your loved ones more quickly than you ever imagined attainable.


As you might picture, beef stroganoff originates from Russia. The first time we see this recipe is 1871, in a cookbook named “The Gift to Young Housewives.”

Although not so much a present to housewives anymore (but thank you to the writer of the cookbook for 1st introducing the West to different approaches to prepare beef recipes), this recipe has gone through a lot of iterations more than the many years. It also is manufactured in a different way from country to nation as properly. As recipes go, it all depends on what varieties of meat and spices you have offered. A great deal is owed to the creativity of cooks everywhere for transforming recipes over the many years into anything delightful and inventive and new.

Irrespective of origins or how it has modified in excess of the many years, the basis for beef stroganoff is the same: meat + mushrooms + onions + spices + sour cream sauce = melt-in-your-mouth, beefy goodness, all over noodles, of program.


Yes! If you do not have an Quick Pot, no worries there. In truth, I very first adapted this recipe for the slow cooker ahead of I re-adapted it for the Immediate Pot. You all loved the slow cooker edition so significantly that I determined to see if I could make it even easier for you. So if you are in the mood for this Americanized comfort meals on these final days of cold weather (please, please, please, let the spring come ASAP, for actual) then you have possibilities. Slow cooker or Quick Pot, each so great, each positive to be hits with you and yours.


You’ll observe in the ingredients record I suggest getting “stew meat.” Normally when you purchase this, it’s previously cubed or lower for you and ready to go. That’s one significantly less step when you’re in a hurry to get dinner done.

But if you have beef in your freezer or you can’t find stew meat or just favor to minimize it your self, then the very best sort to get is a beef that is more tender. If you have tender meat, then that indicates you don’t have to cook it as prolonged. (Ahem Instant-Pot worthy). These types of cuts include sirloin, steak tips, flank, tenderloin, or rib eye.

If you don’t acquire your beef pre-reduce, then you’ll want to reduce it into tiny chunks or thin strips.


Mmmm sauce. I’m a saucy gal. I enjoy the meat, I love the carbs but what very good are the two if there isn’t a great sauce tying them all together?

For this dish, the sauce truly comes together from all of the components. From the beef drippings and the mushrooms, garlic, and butter all cooking down together to the broth, worcestershire, and sour cream added at the end, all of these issues make the sauce come about. And it can make them so finger-licking-good also!

Other recipes may possibly contact for paprika, white or red wine, or fresh herbs. Other individuals might inquire you to include onion, Dijon mustard, or milk. These are all fine to include as nicely to suit your personal tastes. My suggestion is to commence with a recipe as instructed, then embellish it as you see match. That’s how all the ideal recipes come about anyway, proper?

What men and women are saying about this Ideal Straightforward Instantaneous Pot Beef Stroganoff

“Wow! I didn’t assume the meat to be so tender! This was a fantastic recipe! I additional a 1/two cup of white COOKing wine! My husband was really skeptical and was in excess of my shoulder driving me crazy simply because recipe doesn’t get in touch with to have the meat browned. But I made him a believer!” – Dizzblnd

“This is amazing!! It was the ideal beef stroganoff EVER!! I made this even though in the mountains camping. I didn’t have sour cream but whipped a half cup cream cheese with lemon juice to sour it. It worked completely. This was SOOO great I will be generating this simple dish to maintain up my status as a gourmet chef!” – Debbie

Cucumber tomato onion salad

Cucumber tomato onion salad

This straightforward cucumber and tomato salad tastes like summertime in a bowl. The dressing is light and zingy from the vinegar, the cucumbers and onion are so pleasantly crunchy you can’t cease consuming them, and the tomatoes are so juicy and sweet they burst in your mouth. It’s perfect as a light summertime snack, but would also be a great side dish at any barbecue or cookout or even an addition to other salads. Go ahead and make a big vat of this and keep it in the fridge. It’ll disappear in no time.


  • three big cucumbers, peeled and lower into one/four-in. thick slices
  • 3 ripe tomatoes, minimize into wedges
  • one Vidalia or sweet onion, sliced into rings
  • one/two cup white vinegar
  • one/2 cup water
  • 1/3 cup olive oil
  • three tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • two teaspoons freshly ground black pepper

How to Make It

Area cucumbers, tomatoes, and onion in a big bowl set aside.

Whisk together vinegar, water, olive oil, sugar, salt, and pepper in a medium bowl until finally sugar and salt dissolve. Pour dressing in excess of cucumber mixture toss to coat.

Italian dressing recipe

Italian dressing recipe

This Italian salad dressing recipe employs a quite easy method that benefits in a flawlessly emulsified vinaigrette. The tiny dash of Dijon mustard, when shaken, keeps the oil and vinegar mixed collectively for restaurant-high quality benefits.

Dressings carry flavor via every single bite and infuse what ever dish you use it on. Green salads are with no a doubt the most typical use for all dressings, like Italian, but will not quit there. These blends of oil, vinegar, and seasonings make taste spectaculars of otherwise dull and/or bland dishes.

Italian dressing can make a terrific marinade for steaks and for grilled chicken and can turn a low-cost steak reduce into some thing which is really really worth eating. Combine it into ground beef for a enhance in flavor and a adjust-of-tempo burger or panini. It also can flip potato or pasta salad into a star when it truly is mixed with a lot more mustard, olives, and red onions.