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Main Dishes

Special Easter Ham: Colar-Brined Ham

Special Easter Ham: Colar-Brined Ham

by liz · Mar 13, 2016

Baked Cola-Brined Ham recipe

Easter ham is a tradition for many people on Easter Sunday. Brining the meat – soaking or marinating meat overnight using a solution containing salt and other ingredient – is also a popular way to cook. But have you tried a cola-brined ham? In the South they’ve been brining meat in cola for a long time. Brining helps the meat stay moist by saturating the cells with the solution before baking it, and cola adds some sweetness and tang to the meat. You can even use another Southern favorite for brining – Dr. Pepper!

Brining is different from braising, although they are both ways to increase the moisture content in meat. Braising is cooking the meat mostly submerged in broth or liquid instead of marinating beforehand. One delicious pork roast recipe to try your hand at braising is Drunken Pork.

Brining meats, especially pork in cola, has become a popular way to prepare meat in recent years, and this recipe makes for a tasty new flavor to include in your traditional Easter brunch or dinner. This Oklahoma girl will definitely be brining ham with Dr. Pepper – the only soda worth the calories in my opinion – and thinking of home. Enjoy and Happy Easter!

Baked Cola-Brined Ham from Meals.com

Ingredients for 8-10 servings:

  • 3 bottles (2 liters each) cola or other dark-colored soda (such as root beer or Dr. Pepper)
  • 1 1/2 cups salt
  • 1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped garlic (about 8 cloves)
  • 1 tablespoon Granulated Chicken Bouillon

Directions:

COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.

USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.

POSITION oven rack in the lowest position and preheat oven to 500° F.

COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.

REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.

BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.

TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.

Print
Baked Cola-Brined Fresh Ham
Author: Meals.com
Recipe type: Main
Prep time:  30 mins
Cook time:  2 hours 39 mins
Total time:  3 hours 9 mins
Serves: 10
 
Brining an Easter ham in cola (or Dr. Pepper) is divine.
Ingredients
  • 3 bottles (2 liters each) cola or other dark-colored soda (such as COKE or DR. PEPPER)
  • 1½ cups salt
  • 1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
  • ⅓ cup finely chopped fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons finely chopped garlic (about 8 cloves)
  • 1 tablespoon Granulated Chicken Bouillon
  • Directions:
  • COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
  • USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
  • POSITION oven rack in the lowest position and preheat oven to 500° F.
  • COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
  • REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
  • BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
  • TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.
Instructions
  1. COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
  2. USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
  3. POSITION oven rack in the lowest position and preheat oven to 500° F.
  4. COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
  5. REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
  6. BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
  7. TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.
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Filed Under: Main Dishes, Recipes, Spring Tagged With: brined ham, brining, Dr Pepper, Easter, ham, olive oil, pork, roasted ham

Best St. Patrick’s Day Recipes

Best St. Patrick’s Day Recipes

by liz · Mar 11, 2016

"Lucky You" Mint Pie recipe

1. “Lucky You” Mint Pie

Feel extra lucky (even if you’re not Irish) with this refreshingly decadent mint and chocolate pie, shown above.

Irish Crème Brûlée recipe

2. Irish Crème Brûlée

Just use Irish Cream coffee creamer flavor instead of the vanilla caramel and you have instant Irish flavor!

Chocolate Shamrock Bread Pudding recipe

3. Chocolate Shamrock Bread Pudding

Topped with fluffy whipped cream and a sprinkling of cocoa, celebrate St. Patty’s Day (or any day) this year with the delectable chocolately delight shown above!

Leprechaun-Rainbow-Party-Punch recipe

4. Leprechaun Rainbow Party Punch

This flavorful beverage features a mix of sparkling water and 100% all natural fruit juice topped with a scoop of tropical or berry rainbow sherbet.

Big Shamrock Cookie recipe

5. Big Shamrock Cookie

Celebrate the ‘eatin’ of the green’ on St. Patrick’s Day with the edible shamrock above.

St. Patty's Day "Green Eggs and Ham" recipe

6. St. Patty’s Day “Green Eggs and Ham”

Topped with a delicious pesto spread and sliced prosciutto, this tasty delight adds a flavorful twist to a morning classic.

Irish Soda Bread with Raisinets recipe

7. Irish Soda Bread with Raisinets

This sweet version of the traditional Irish favorite above features a taste of chocolate-covered raisins in every bite.

St. Patty's Day Mud Balls recipe

8. St. Patty’s Day Mud Balls

Who said playing in the “mud” wasn’t a good idea? Made from a combination of chocolate cake, chocolate milk and frosting, these St. Patty’s Day delights are dipped in colorful candy sprinkles and shamrocks for added luck – a festive twist kids will love.

Filed Under: Main Dishes, Recipes, Spring, Sweets Tagged With: breakfast, cake, Chocolate, cookie, egg, green food, Irish food, Patty's Day Foods, pesto, pie, St Patrick's day

Easy Easter Brunch Menu: Enjoy Spring!

Easy Easter Brunch Menu: Enjoy Spring!

by liz · Mar 10, 2016

Egg, Ham & Cheese Brunch Nests

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom easy Easter brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

 

Roasted Carrots with Shallots & Thyme recipe

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

 

Pull-Apart Cinnamon Chocolate Coffeecake recipe

3. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. Try this Caramel Macchiato Cappuccino for a satisfying espresso drink at home.

 

Maple Browned Butter Bacon Cupcakes recipe

4. Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone??

Filed Under: Main Dishes, Recipes, Side Dishes, Spring Tagged With: Bacon, baking, breakfast, cake, Chocolate, coffee, Easter, egg, egg nest, Vegetable

Quick & Easy Dinners: Cheese & Chicken Enchiladas

Quick & Easy Dinners: Cheese & Chicken Enchiladas

by liz · Apr 29, 2013

Cheese & Chicken Enchiladas recipe

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast). And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast meat
  • 3/4 cup (3 ounces) shredded cheddar cheese, divided
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/2 of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

Cheese & Chicken Enchiladas recipe

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Cheese & Chicken Enchiladas recipe

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

Cheese & Chicken Enchiladas recipe

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Cheese & Chicken Enchiladas recipe

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

Cheese & Chicken Enchiladas recipe

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad. Salud!

Filed Under: Fall, Hispanic Food, Main Dishes, Recipes Tagged With: casserole, Chicken, chicken enchilada, comfort food, Hispanic, Mexican food, Mexican recipe, tortilla

Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

by liz · Apr 9, 2013

Written by Liz –

Fettuccine with Peas, Leeks and Thyme recipe

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

fetpeasveg

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Wine Pairing

  • Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
  • Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.

Fettuccine with Peas, Leeks & Thyme

fetpeaingred2

Ingredients for 3 servings:

  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sliced fresh leek
  • 1/3 cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs, leaves removed and stems discarded
  • 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

fetpeasstove

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

fetpeaslast

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Links:

  • Fettuccine with Peas, Leeks & Thyme
  • Wine Pairing Tool

More spring pasta recipes:

Vegetable Tortellini Soup Recipe Butternut Squash Agnolotti with Fresh Herb Pesto recipe
Vegetable Tortellini Soup Butternut Squash Agnolotti
with Fresh Herb Pesto

Filed Under: Healthy Stuff, Italian Food, Main Dishes, Recipes, Spring Tagged With: fettuccine, herbs, Italian, leek, Pasta, pea, Vegetable, white wine

Eating Fish on Fridays? Two Easy Fish Recipes

Eating Fish on Fridays? Two Easy Fish Recipes

by liz · Feb 26, 2013

Written by Liz –

Eating Fish on Friday? Here are two very easy fish recipes to take advantage of during Lent or anytime of the year!

Fish Baked In Creamy Milk Sauce with Onions & Herbs recipe

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

  • 2 tablespoons olive oil, divided
  • 1 small onion, sliced into thick rings
  • 1 lb. white fish of choice, cut into 2-inch pieces
  • Salt and ground black pepper to taste
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon anise seeds, crushed
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Creamy Tuna Noodle Casserole recipe

Creamy Tuna Noodle Casserole

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.
Links:

  • Fish Baked In Creamy Milk Sauce with Onions & Herbs
  • Creamy Tuna Noodle Casserole
  • Get a Carnation coupon

More oven-steamed fish recipes:

 make it a meal Steamed Shanghai Black Cod with Summer Vegetables recipe No Mess Summer Fish Packets with Pesto Recipe
Steamed Shanghai Black Cod with Summer Vegetables No Mess Summer Fish Packets with Pesto

Filed Under: Main Dishes, Recipes, Spring Tagged With: Easter, fish on friday, herbs, lent recipe, panko crust, Seafood, tuna casserole, white fish

Pork Tenderloin with Red Grapes & Herb Cream Sauce + Wine Pairing

Pork Tenderloin with Red Grapes & Herb Cream Sauce + Wine Pairing

by liz · Feb 21, 2013

Image

In cold weather, braised meat or a meat dish with accompanying sauce is the perfect choice, and this pork tenderloin recipe makes impressing your family or dinner date incredibly simple. Pork tenderloin is the most tender part of the animal — which makes your job easier — and I had the butcher at my local organic market cut it into 1/2-inch slices. Then just follow the recipe; prep time is 10 minutes and cooking time is 15 minutes. This recipe makes even a complete beginner look good! And, it’s easy to pair with wine (see below).

Pork Tenderloin with Red Grapes & Herb Cream Sauce

Ingredients for 4 servings:

  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground thyme, crushed
  • 1/8 teaspoon ground black pepper
  • 1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices
  • 1 teaspoon olive or vegetable oil
  • 1/2 teaspoon all-purpose flour
  • 2/3 cup (5 fl.-oz. can) Evaporated Milk
  • 1 cup red seedless grapes, cut in half

Directions:

Image

COMBINE garlic salt, rosemary, thyme and black pepper in small bowl. Sprinkle pork with half of spice mixture as shown above.

Image

HEAT oil in large, nonstick skillet over medium heat. Add pork and cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.

Image

REDUCE heat to low. Add flour, evaporated milk and remaining spice mixture to skillet. Stir to loosen brown bits from bottom of skillet. Cook for 3 minutes. Add grapes and cook for an additional minute until thickened.

PLACE pork on serving platter and top with sauce.

Wine pairing:

I am a Pinot Noir lover, which goes well with pork and works fine for this recipe. But to take the flavors up a notch, I paired it with a Rhone Red Blend. This is usually based on three grapes, Grenache, Syrah and Mourvedre (also known as a GSM) but can sometimes include other Rhone varietals. These blends are typically described as having blackberry, leather and pepper notes, and go well with juicy, gamey meats as well as French-style spice blends, especially rosemary.

Filed Under: Fall, Main Dishes, Recipes Tagged With: cream sauce, Pinot Noir, pork filet, pork tenderloin, pork with cream sauce, pork with wine, red wine

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