Category Archives: Canadian Living
Easter Sunday dinner with 16 friends. Menu of spiral ham (from Costco of course), scalloped potatoes and BBQ green beans. Salads courtesy of our guests along with desserts. Larry was chef for the day. To make life simpler, I put the ham out in its foil for about an hour to warm it up. After uncovering it, I sliced off a fair amount and put the slices in our slow cooker. I added one cup of Fresca soft drink to keep the ham moist and set the timer on low for 1 and 1/2 hours. When the potatoes and beans were ready, so was the ham. A great way to serve ham for a buffet! And now for the potato recipe courtesy of Canadian Living Magazine with Larry’s modifications.
Classic Scalloped Potatoes (Canadian Living Magazine)
• Prep time 25 minutes Total time 2 hours Portion size 8
• 1/4 cup (60 mL) butter
• 3 cloves garlic, minced or more
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) chopped fresh thyme
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 2-1/2 cups (625 mL) milk **
• 6 Yukon Gold potatoes, (about 2 lb./900 g)
• 1 small onion, sliced
• Parmesan and old cheddar cheese shredded to taste
**or use ½ milk and ½ media crema if you are in Mexico!
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Spread some of the cheese over each layer. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers. Top with any remaining cheese.
Cover and bake in 350F (180C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving. If necessary cover with foil to keep warm.
This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!
Pork Chops with Balsamic Sauce
- 2 T extra virgin olive oil
- 2 tsp. dried Italian herbs
- pinch salt
- 4 pork loin centre pork chops
- 2 T balsamic vinegar
- 1 tsp. cornstarch
- 3/4 cup sodium reduced chicken stock
In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.
In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.
Serve with the mashed sweet potatoes.