Perfectly Pan-Seared Ham Steak with Glazed Apples

 

 Hey there, food lovers! Are you looking for a quick, delicious, and incredibly satisfying meal that comes together with minimal fuss? Well, you've come to the right place! Today, we're diving into the wonderful world of ham steak. Often overlooked, ham steak is a true weeknight warrior, offering a fantastic base for a flavorful dinner that's ready in a flash.

Forget bland and boring, because we're about to transform a simple ham steak into something truly special. This recipe is designed to bring out the best in that savory, smoky ham, with a little touch of sweetness and a hint of tang that will have your taste buds singing. It’s perfect for those busy evenings when you want something hearty without spending hours in the kitchen, or even for a lazy Sunday brunch.

So, grab your apron, and let's get cooking!

Perfectly Pan-Seared Ham Steak with Glazed Apples

This recipe combines the savory notes of ham with the sweet and slightly tart flavor of apples, creating a balanced and incredibly satisfying dish.

Yields: 2 servings Prep time: 5 minutes Cook time: 15 minutes

Ingredients:

• 1 (about 1-inch thick) ham steak
• 1 tablespoon olive oil (or butter)
• 1 large apple, cored and sliced (Honeycrisp, Fuji, or Granny Smith work great)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cinnamon
• Pinch of salt and black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1.  Prepare the Ham: If your ham steak has a thick band of fat around the edge, you can make a few small slits in it with a knife. This helps prevent the ham from curling while cooking.

2.  Heat the Pan: Heat the olive oil (or butter) in a large skillet over medium-high heat until shimmering.

3.  Sear the Ham: Place the ham steak in the hot skillet. Cook for 3-5 minutes per side, or until beautifully browned and slightly caramelized. The internal temperature should reach 145°F (63°C). Once cooked, remove the ham steak from the skillet and set aside on a plate, tented with foil to keep warm.

4.  Cook the Apples: Add the sliced apples to the same skillet (no need to clean it – those ham bits add flavor!). Sauté for 3-4 minutes, or until they start to soften slightly.

5.  Create the Glaze: Sprinkle the brown sugar, apple cider vinegar, cinnamon, salt, and pepper over the apples. Stir well to coat the apples. Cook for another 3-5 minutes, stirring occasionally, until the sugar is dissolved and the sauce has thickened into a glossy glaze. The apples should be tender but still hold their shape.

6.  Serve: Place the ham steak back onto the plate and spoon the glazed apples generously over the top. Garnish with fresh parsley if desired.

Serving Suggestions:

This ham steak and apple dish pairs wonderfully with:

• Creamy mashed potatoes
• Roasted sweet potatoes
• Steamed green beans or asparagus
• A simple side salad

Why you'll love this recipe:

• Quick & Easy: Perfect for busy weeknights.
• Flavorful: The sweet and savory combination is absolutely irresistible.
• Versatile: You can easily swap out apples for pears, or add a pinch of chili flakes for a little kick!

So, what are you waiting for? Give this ham steak recipe a try this week and let me know how it turns out in the comments below! Happy cooking!

 

Get Ready for Autumn with These Irresistible Pumpkin Spice Snickerdoodles!

  

This recipe takes the classic snickerdoodle and gives it a delicious, fall-inspired twist. The key is using real pumpkin puree in the dough, which makes the cookies incredibly soft and moist. Don't skip the chilling step—it's essential for preventing your cookies from spreading too much in the oven and helps develop that rich, spiced flavor.

Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/4 cup pumpkin puree (make sure it's not pumpkin pie filling!)
• 1 tsp vanilla extract

For the Coating:

• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice

Instructions:

1.   Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.

2.   Wet Ingredients: In a separate large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3.   Combine: Beat in the egg, pumpkin puree, and vanilla extract until well combined, scraping down the sides of the bowl as needed.

4.   Make Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.

5.   Chill: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial!

6.   Preheat & Prep: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, mix together the granulated sugar and pumpkin pie spice for the coating.

7.   Shape & Coat: Scoop the chilled dough into 1-inch balls. Roll each ball in your hands to make it smooth, then roll it in the pumpkin spice sugar mixture until it's fully coated. Place the dough balls on the prepared baking sheets, about 2 inches apart.

8.   Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will be very soft when you take them out of the oven.

9.   Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed warm with a cup of coffee or a glass of milk. They store well in an airtight container for several days, but I doubt they'll last that long! Happy baking!

 

Fall into Flavor with This Easy Crockpot Tuscan Chicken!

 

 This dish is a game-changer for busy weeknights. The sun-dried tomatoes add a rich, concentrated sweetness, while the spinach and cream cheese create a luscious, velvety sauce. Serve it over pasta, rice, or with a side of crusty bread for dipping.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 (10 oz) can cream of chicken soup
• 1 (8 oz) block of cream cheese, softened
• 1/2 cup chicken broth
• 1 cup sun-dried tomatoes, packed in oil, drained and chopped
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2-3 cups fresh spinach, packed
• 1/4 cup grated Parmesan cheese (optional, for garnish)
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions:

1.   Prep: Place the chicken breasts in the bottom of your crockpot.

2.   Mix the Sauce: In a separate bowl, whisk together the cream of chicken soup, softened cream cheese, chicken broth, oregano, basil, garlic powder, and black pepper until smooth.

3.   Combine: Pour the sauce mixture evenly over the chicken in the crockpot.

4.   Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

5.   Shred and Stir: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the pot.

6.   Add the Goodies: Stir in the chopped sun-dried tomatoes and the fresh spinach. The heat from the crockpot will quickly wilt the spinach.

7.   Serve: Give everything a good stir until well combined. Ladle the creamy Tuscan chicken over your favorite base and top with grated Parmesan and fresh herbs if desired.

Enjoy this comforting and delicious taste of fall! Let me know if you try it in the comments below. Happy cooking!

 

 

A Taste of Autumn: Apple and Raisin Pie

 

 There's something magical about autumn, isn't there? The crisp air, the vibrant colors of the changing leaves, and of course, the comforting aroma of freshly baked pie wafting from the kitchen. This season calls for cozy gatherings, warm drinks, and delicious treats that capture the essence of fall. And what could be more quintessentially autumnal than an apple pie?

Today, I'm sharing a beloved recipe that adds a delightful twist to the classic apple pie: a warm and inviting Apple and Raisin Pie. The sweetness of the apples perfectly complements the chewy, slightly tart raisins, all nestled in a flaky, golden crust. It's a pie that tells a story, a symphony of flavors and textures that will transport you to a blissful autumn afternoon.

This recipe is simple enough for a beginner baker, but the results are truly impressive. It's the kind of pie that begs to be shared with loved ones, perhaps after a leisurely walk through crunchy leaves, or as the centerpiece of a festive fall dinner.

Here's what you'll need:

For the Crust (or use your favorite store-bought pie crust):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small pieces
• ½ cup ice water (or more, as needed)

For the Filling:

• 6-7 medium-sized apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
• ½ cup raisins
• ¾ cup granulated sugar (adjust to your apple's sweetness)
• 2 tablespoons all-purpose flour or cornstarch (for thickening)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces (for dotting)

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces.
• Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
• Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• In a large bowl, combine the sliced apples, raisins, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.

3. Assemble the Pie:

• Preheat your oven to 400°F (200°C).
• On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
• Pour the apple and raisin filling into the pie crust. Dot the top of the filling with the small pieces of butter.
• Roll out the second disc of dough. You can either place it whole over the filling, crimp the edges, and cut a few slits in the top for steam to escape, or cut it into strips for a lattice top (my personal favorite!).
• If making a lattice, weave the strips over and under each other. Trim any excess dough.
• Crimp the edges of the pie crust to seal. For a golden crust, you can brush the top with an egg wash (one egg yolk beaten with a tablespoon of water) and sprinkle with a little sugar.

4. Bake:

• Place the pie on a baking sheet to catch any drips.
• Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges loosely with foil.
• Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Enjoy your delicious Apple and Raisin Pie! It's perfect on its own, with a scoop of vanilla ice cream, or a dollop of whipped cream. This pie is more than just a dessert; it's a warm hug on a crisp autumn day. Happy baking!