Honey Glazed Spiral Sliced Ham

Traditional Christmas Day Dinner!

1/2 cup honey
1/2 cup brown sugar
2 tsp. dijon mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8-9 lb. spiral sliced Ham

Allow ham to warm to room temperature, 1 hour prior to cooking.
Preheat oven to 400° F.
Heat honey, sugar and seasonings in a small saucepan until brown sugar has dissolved.  Remove from heat and set aside.
Line a shallow roasting pan with foil.  Place ham on foil, cut side down. Pour glaze over the ham.
Cook, uncovered 20 min.  Allow to rest 10 min.  Serve immediately with dijon mustard, Grandma Bray's pineapple sauce, or Grandma Boulden's Apricot Ham sauce.

Grandma Bray's Pineapple Sauce
6 T. sugar
1 c. water
1/3 c. crushed pineapple
1 grated orange rind
3 T. cornstarch
1 c. orange juice

Combine all ingredients in a small saucepan.  Heat to boiling.  Cook 3 min. until thickened.  Serve with ham.

Grandma Boulden's Apricot Ham Sauce
1 cup apricot jam
2-3 T. mustard

Stir to combine.  Serve with ham.

Prime Rib Roast

A tradition for Christmas Eve Dinner.

1 Prime Rib Roast
Kosher salt
3 cloves garlic
1 tsp. rosemary
1 tsp. sage
3 tsp. thyme
2 T. freshly ground pepper
2 T. olive oil
2 T. Earth Balance Soy Free Natural Buttery Spread

Bring roast to room temperature 1 hour prior to cooking.
Preheat oven to 425° F.
Place roast in a shallow roasting pan.  Sprinkle with kosther salt.
Combine remaining ingredients in a small food processor and pulse until a paste is formed.  Alternatively, finely mince the garlic, rosemary and thyme, mash together with remaining ingredients into a paste.  Spread the paste all over the roast.
Place roast in oven and roast for 15 min.
Reduce temperature to 325° F. Roast 40-50 min. until internal temperature reached 130° F.  Removed from oven and allow roast to rest 15 min. prior to slicing and serving.

Broiled or Grilled Marinated Salmon

I served this at our Family Christmas Party.  Everybody loved it and wanted the recipe, so I put in this cookbook.  Sorry, no picture :(  I will next time, if I remember.

1/4 cup olive oil
1/4 cup canola oil
1/2 cup Coconut Aminos
1 clove garlic, minced
1/2 tsp. ground ginger
2 T. lemon juice, freshly squeezed preferable
3 T. Seafood Seasoning
Salmon, fillets or steaks

Combine oils and seasonings in a zippered gallon bag.  Add salmon.  Squeeze out as much air as possible and seal the bag.  Place bag in refrigerator for 3 to 12 hours, turning over occasionally.  Remove salmon from marinade.  Discard the bag and marinade.  Broil or grill salmon accordingly for fillets or steaks until flaky and tender.

Cooking Chart Guideline
Broiled fillets - 8-10 min.
Broiled steaks- 8 min. each side.

Seafood Seasoning

I use this in the Broiled or Grilled Salmon marinade.

6 T. plus 1 tsp. Salt
3 T. plus 2 tsp. celery seed
2 1/2 tsp. dry mustard
1 tsp. chili powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon

Combine all ingredients and store in an airtight container.  Makes approx. 1 cup.

Mountain Mambo® Crunch- from Enjoy Life®

Like a Chocolate Granola bar!  I got this recipe off a Crunchy Flax® with Chia Cereal box first, then I also saw it in the Enjoy Life® cookbook I downloaded from Facebook.

1 pkg Enjoy Life® Mountain Mambo® Seed & Fruit Mix
1 1/2 cups Enjoy Life® Crunchy Flax® with Chia Cereal
1 1/2 cups Enjoy Life® Semi-Sweet Chocolate Mini Chips or Mega Chunks
1 1/2 tsp. oil

In a large bowl, combine Seed & Fruit Mix, and Cereal.

Melt the chocolate chips over a double burner or in the microwave.  Add oil to the chocolate.  Stir until smooth.  Pour chocolate in the See & Fruit Mix/Cereal mixture and immediately spread thin on a parchment lined baking sheet.

Cool in the freezer or refrigerator.  When completely cool and hard, break into pieces and serve immediately.  Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Chicken Macaroni

This tastes like chicken pot pie in a macaroni casserole.

1 T. potato starch

1/2 cup coconut or rice milk
1/2 cup Pacific Foods Chicken Broth
1 T. dried chopped onion
1/4 tsp. salt
dash pepper
1/4 tsp. dried sage

1 cup gluten free Macaroni, we use Andean Dream Quinoa Pasta, cooked

1 cup cooked diced chicken
1 cup mixed frozen peas and carrots

In a medium saucepan, slowly stir milk into potato starch with a wisk.  Add chicken broth, dried onion, salt, pepper, and sage.  Bring to boil over med-high heat.  Reduce heat and simmer until sauce is thick creamy about 2 min.  Stir in cooked macaroni, chicken and peas and carrots.  Heat through.  Serve immediately.

This makes about 4 servings.

French Toast

In Hannah's food world, french toast would seem to be an impossible allowance, as it is traditionally made with glutenous bread, milk and eggs.  However, I seem to have come up with a winner using dairy free, egg free, thinned pancake batter and Ener-G Yeast Free Brown Rice Loaf.

1/3 cup Bob's Red Mill Gluten Free Pancake Mix, or other gluten free pancake mix
1/2 T. oil
1 egg replacement whipped using Ener-G egg replacer
1/2 cup coconut or rice milk, or orange juice or apple juice for flavored toast
1/8 tsp. vanilla flavor (optional)
1/8 tsp. cinnamon (optional)
3-4 slices gluten free bread, we used Ener-G Yeast Free Brown Rice Loaf
oil or palm oil for the pan/griddle.

Heat a non-stick griddle to 300 degrees.
Mix pancake mix, oil, whipped Egg Replacer and coconut milk until you have a smooth runny batter.  Pour the batter into a shallow pie plate.  Push 1 slice of the bread down into the batter, covering it with the batter.  Allow the bread to soak in the batter for 30-45 seconds until it is completely saturated.
Drizzle a bit of oil, or grease a spot with palm oil on the heated griddle.  Place a battered bread on top of oil.  Cook 1-2 min. until golden brown underneath.  Flip the french toast and cook another 1-2 min. If needed, keep warm in an oven heated to 325 degrees. Serve hot with Earth Balance Soy Free Natural Buttery Spread and powdered sugar.

TIP: This batter also makes good Crepes!