Seasonal Saturday

It is a beautiful sunshiney day today.  That always makes me happy.  The snow is melting and I can feel Spring in the air.

In celebration of this Spring like day I am making some recipes that are also perfect for Easter.

The recipes for the Blackened Ham Steak and the Mini Cheddar Biscuits come from Cuisine at Home Issue #62.

The recipe for the Sweet Potato Casserole is mine and the recipe for the Baked Pineapple was given to me
by Frank's cousin, Barb.

Blackened Ham Steak
adapted from Cuisine at Home, Issue 62

2 center cut Ham Steaks
1 T. brown sugar
2 t. paprika
2 t. garlic powder
several grinds of black pepper
2 t. dried thyme
1/2 t. cayenne

Mix together all dry ingredients.  Rub, generously, onto each side of the ham steaks.  Grill over high heat just until ham steaks blacken and the edges start to curl.  Flip and grill 1 or 2 minutes more to blacken the other side.  Print Recipe

Mini Cheddar Biscuits
adapted from Cuisine at Home, Issue 62

1 c. unbleached, all purpose flour
1 T. sugar
1 t. baking powder
1 t. kosher salt
3 T. cold butter, cut into 1 T. portions
1/3 c. shredded cheddar cheese
1 T. fresh chives, chopped
1 T. fresh parsley, chopped
1/2 c. buttermilk

Whisk dry ingredients together in a bowl.  Cut in the cold butter with a pastry blender until crumbly.  Mix in the remaining ingredients.  Turn out onto a floured surface and knead just to incorporate.  Shape into a 1" thick square and cut crosswise 4 times and lengthwise 3 times making 12 smaller squares.  Place on a parchment lined baking sheet 2" apart and bake at 450* for 15 minutes or until golden.  Print Recipe

Sweet Potato Casserole

4 large Sweet Potatoes, peeled and chopped into eighths.
1/2 c. brown sugar
1/2 c. half and half
2 T. butter
salt and pepper to taste
couple of handfuls of mini marshmallows

Place potatoes in a large pot of salted water and bring to a boil.  Reduce heat and simmer for approx. 30 minutes or until tender.  Drain completely and place in large bowl of a stand mixer.  Add remaining ingredients and mix thoroughly using paddle attachment.  Place mixture into a casserole.  Top with marshmallows.  Bake at 350* until heated through and marshmallows are browned.  Print Recipe

Baked Pineapple
compliments of Barb Ziarko

1 (20 oz.) can crushed pineapple
2/3 c. sugar
2 eggs, beaten
2 T. cornstarch
1 t. cinnamon
1/2 stick butter, cut into small pieces

Mix all ingredients together.  Pour into a casserole.  Cover and bake at 350* for 1 hour.  Print Recipe