Grilled Honey Mustard Ham

Grilled Honey Mustard Ham 4
If you follow me on any of my social media accounts, you’ll know that my Shark Bite Cupcakes were featured on Buzzfeed Monday in celebration of Shark Week on The Discovery Channel. I’m just a tad excited about it if you hadn’t already noticed. I have always loved shark week and have even swam with them twice so that made it that much cooler for me. It feels so amazing to be recognized and validated for something you love doing.
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Ok, enough with the gushing and onto the recipe. I thought I would share another incredibly easy recipe for summer that is done in minutes. Seriously, like 5 minutes and done. We love honey mustard around here and I know if something is smothered in it, my guys will eat it.
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This recipe starts with a precooked ham, sliced thickly which is slathered in a quick, 3 ingredient honey mustard then thrown on the grill for a couple minutes to char it a bit. I love meals that take no thought or effort in the summer so we don’t have to take time away from all our outdoor shenanigans.
Grilled Honey Mustard Ham 1
A word of advice, this can overcook and get dry very quickly so just cook it long enough to heat it through and get a bit of color on it. Throw some veggies on the grill alongside the ham and you’ve got dinner done in minutes.

Grilled Honey Mustard Ham

4 thick slices precooked ham (like you would have at the holidays)
1/4 cup raw honey
1/4 cup yellow mustard
1/2 tsp. thyme

1. Preheat grill to medium high heat. In a small bowl, whisk together the honey, yellow mustard and thyme.

2. Brush one side of each ham slice and place sauce side down on the grill. Cook for 2-3 minutes, until grill marks appear. Brush with more honey mustard then flip and cook another 2 minutes.

Southwestern Chopped Salad with Blue Cheese Avocado Dressing

Southwestern Chopped Salad 1
I have another Mexican inspired recipe to share today in preparation for Cinco de Mayo tomorrow just in case you didn’t find something in yesterday’s taco post. We decided on these Loaded Carne Asada Tacos for our little celebration but if you want to make smarter decisions and keep it light, this Southwestern Chopped Salad is the way to go.
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Ever since receiving Seriously Delish for Christmas I have been dying to make the Blue Cheese Avocado Dressing. I’ve had it rolling around in my head for awhile and thought the cool, creamy avocado would pair really well with some smoky, spicy chipotle chicken.
Blue Cheese Avocado Dressing 2
Toss is some romaine, roasted corn, black beans, cilantro and even more avocado for a perfectly dreamy salad.
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I topped ours with crispy tortilla strips for some added texture. This salad was enjoyed by my entire family which is a huge feat. I couldn’t shovel it in Hannah’s mouth fast enough.
Blue Cheese Avocado Dressing 1
Southwestern Chopped Salad
serves 2

1 large romaine heart, washed and chopped
2 chipotle chicken breasts, cooked and diced
1 cup frozen corn
1/2 Tbsp. olive oil
Salt and pepper
1 cup black beans, drained and rinsed
1 avocado, diced
2 Tbsp. cilantro, finely minced
tortilla strips, for garnish
Blue Cheese Dressing, recipe follows

1. Preheat broiler. Place frozen corn on rimmed baking sheet and toss with olive oil, salt and pepper. Place under broiler and cook until some brown spots appear, stirring frequently. This should only take a couple minutes so keep a close eye on it. Remove from oven and scrape into a small bowl.

2. In a large bowl, combine romaine, chicken, corn, black beans, avocado and cilantro. Toss then add desired amount of blue cheese avocado dressing, tossing again. Serve with tortilla strips on top.

Blue Cheese Avocado Dressing
recipe slightly adapted from Seriously Delish

1 ripe avocado, pitted and diced
1 garlic clove, roughly minced
Juice from 1/2 lemon
6 Tbsp. low-fat buttermilk
1 Tbsp. mayo
1 Tbsp. sour cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4-6 ounces bleu cheese crumbles (depending on taste)

Place avocado, garlic, lemon juice, buttermilk, mayo, sour cream, salt and pepper in food processor and blend until smooth. Gently stir in bleu cheese crumbles. Store in an airtight container and refrigerate.

*Disclaimer: the link above is an affiliate link which means if you click on the link and purchase, I get a small percentage from the sale.
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Honey BBQ Pork Meatballs

Honey BBQ Pork Meatballs 3
I love a pulled pork sandwich covered in barbecue sauce but that takes a lot of effort. We have a smoker so that’s the only way we do pulled pork in our house. It’s quite a process though so it doesn’t happen too often. I was craving it like mad the other day so I decided to try something a little different that would be reminiscent of that delicious sandwich but take a lot less effort.
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In come these little beauties. Done in less than 30 minutes and totally comfort worthy. I made a simple, traditional meatball but switched out the ground beef for ground pork. Once they are done they are slathered in that delicious honey bbq sauce I shared on Monday.
Honey BBQ Pork Meatballs 1
I served these alongside some oven baked fries but can you imagine them on a roll with a little coleslaw? Absolutely happening next time.
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Honey BBQ Pork Meatballs

1 lb. ground pork
1 egg
1/4 cup whole wheat panko breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. fresh black pepper
1 Tbsp. parsley
1/4 cup olive oil
1/2 batch Honey BBQ Sauce

1. Combine egg, panko, salt, pepper and parsley in a large bowl. Crumble ground pork over the mixture and mix until just combined. Form mixture into 1-inch balls and place on parchment paper.

2. In a large skillet, heat olive oil over medium heat. Cook meatballs in a single layer, flipping after they have browned for 1-2 minutes. Cook until no longer pink in the middle. Remove from the pan and toss with honey bbq sauce.
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Honey Orange Shrimp

Honey Orange Shrimp 1
During Lent I ate a lot of shrimp. I’ve never been a big fan of seafood but shrimp has always been something I could tolerate. During the past month and a half, honey walnut shrimp has become a new favorite of mine. I decided it was about time to try an at home version but I wanted to change it up a bit since Joel doesn’t like nuts. So I took out the candied walnuts and added some orange zest to make it our own.
Honey Orange Shrimp 2
Not only is this a tasty recipe, but it’s really quick and simple too. The shrimp are dredged lightly in cornstarch then cooked in a small amount of olive oil. While the shrimp were cooking I whipped up the sauce, lightly steamed broccoli and warmed up some brown rice. Less than 30 minutes FTW.
Honey Orange Shrimp 3
Honey Orange Shrimp
recipe adapted from Le Crème De La Crumb

2 lbs large shrimp, peeled, deveined, and tails removed
1/2 cup cornstarch
4 Tbsp. olive oil

for the sauce:
2/3 cup mayo
1/2 tsp. crushed red chili flakes
1 tsp. garlic powder
1/2 tsp. salt
4 Tbsp. honey
1 Tbsp. sweetened condensed milk
1 orange, zested

1. Heat the oil in a large skillet over medium heat. Dredge the shrimp in the cornstarch. Place shrimp in a single layer in the skillet and cook about 2 minutes per side or until lightly browned and cooked through. Remove to paper towel lined plate.

2. Meanwhile, mix sauce ingredients together. Toss sauce and shrimp together and enjoy.
Honey Orange Shrimp 4

Lime Yogurt Pie with Strawberries for Pi Day

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This pie is totally doing double duty. Not only is it perfect for Pi Day tomorrow but it would be the perfect green dessert for St. Patrick’s Day too. Two holidays taken care of with a sweet, yet light treat. Super important now that we’re gearing up for spring and summer.
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I started to tell you all the story of how this pie came about on Wednesday. My main {little} man is always thinking up recipes we should make and this is the newest edition straight out of the mind of Noah. He named it Yogurt Scrunchful Pie. He makes up words on the daily and explained to me that scrunchful means it has to have some crunchy stuff in it. Alrighty then.
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I was planning on making this completely no-bake but the dude thought we should bake the crust so that it would be crunchy (don’t forget the scrunchful). Well, with the smooth filling it would be nice to have a bit more texture so we went with it. Seriously, does he understand that about the palate already or was he just born with it? Either way, he’s pretty awesome in my book. I almost used his name for the title of this post but worried you guys might think I went off the deep end.
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I thought about some yummy flavor combinations before we set off to the grocery store for our ingredients but they were all shot down for lime. Oh, the opinions of four year olds. He doesn’t get much control over meals (what do you mean we can’t eat pizza every night of the week?) so we went with his choice this time. And I did manage to talk him into some macerated strawberries on top “to make it fancy.”
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The filling consists of yogurt and Cool Whip, that’s it. We went with Greek yogurt and lite Cool Whip to keep it low on calories and sugar but still super refreshing and satisfying. The filling has such a light consistency, even after frozen. I foresee many of these pies in our future. Especially since it’s so easy and can be made ahead of time.
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I have literally thought of dozen of flavor combinations that we have to try this summer. Coconut yogurt with unsweetened coconut mixed into the crust. Vanilla yogurt and a few dollops of peanut butter with a chocolate cookie crust. Lemon yogurt with strawberries folded in. Mixed berries. I could go on and on.
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And don’t worry, I didn’t leave anyone out of this collaboration. I had my other little assistant at my feet during the photo shoot. And although she has a bad case of the flu, she was still pretty irritated that she didn’t get all.the.pie.right.now. That girl will let you know what’s up.
Lime Yogurt Pie 1
Lime Yogurt Pie

For the crust:
1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. butter, melted

For the filling:
2 (5.3 oz.) containers lime Greek yogurt
1 (8 oz). lite Cool Whip

For the strawberries:
2 cups strawberries, washed and sliced
Zest of 1 lime
1 1/2 Tbsp. sugar

1. For the crust: mix the graham cracker crumbs, sugar and melted butter together. Press into a pie plate along the bottom and up the sides. Bake at 325 degrees F for 12-15 minutes, or until lightly browned. Remove from oven and place on a cooling rack to cool completely.

2. Gently fold yogurt into the Cool Whip. Spread evenly into the cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

3. Remove pie from freezer 10-15 minutes before serving. Meanwhile, mix strawberries, lime zest and sugar in a small bowl and leave at room temperature to macerate. When ready to serve, cut pie into wedges and top with strawberries.

 

Roasted Green Beans

I’m a parent to a picky four year old. He used to eat everything I put in front of him but as he’s gotten older, he’s gotten more and more selective. This is all very unfortunate as I have branched out since starting up this little blog and make a lot of unique meals that are not so common here in the Midwest. My palate has really increased and I am way less picky than I used to be. Of course there are still things I don’t enjoy but I’m pretty proud of some of the things I make these days.
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Green beans are a veggie I have had a hard time supporting. They just aren’t appealing to me but since I have a child to set an example for, I choke them down so that he can see that I was eating them “to make me healthy and strong.” That line works sometimes. He likes muscles.

Last week I decided to roast them in hopes that they would be a bit more bearable to consume. I love the transformation of veggies when they are roasted, especially cauliflower. They get all brown and crispy and all their natural sweetness comes out. I figured it could only up the green beans game. It doesn’t just make them bearable but really tasty! Seriously, I actually enjoyed them and went back for seconds. Pretty sure this is the only way green beans will be prepared in my house going forward. And an added bonus, they are so easy for a weeknight meal.
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Roasted Green Beans

12 oz. fresh green beans
2 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh black pepper
1/2 tsp. roasted garlic powder

Preheat oven to 425 degrees F. Toss all ingredients together in a bowl. Place in a single layer on a baking sheet and roast for 15 minutes. Flip, then roast another 10-15 minutes.

4 Ingredient Peanut Butter Cookies

4 Ingredient Peanut Butter Cookies 2
Sometimes during the holiday season, you get busy and stressed with your mile long to-do list. Right? So sometimes you need a really easy cookie recipe to whip up so that you can just get something marked off the dang list. That’s how I felt this weekend as I kept adding more and more things to my to-do rather than getting anything checked. I mean, seriously, getting an entire household ready for Christmas by the 22nd with a husband working late every night is kind of hard. But I was determined to get my Christmas baking done this past weekend so that Joel could take a bunch to work and I could deliver some treats to our wonderful friends.

I kept perusing my ever-growing list of treats then had the stupid idea of going on Pinterest…and found a gazillion more recipes I wanted to try. But it ended well because I found this super simple 4 ingredient peanut butter cookie recipe in the meantime and ultimately decided to pare down my list. I decided on cookie dough bites (pretty much my favorite thing ever), old fashioned iced oatmeal cookies, pretzel m&m rings, peppermint brownies (which I will share later this week) and these giant beauties. I baked them all up yesterday and promptly gained 4 pounds in the name of food blogging. I had to taste them to make sure they were good. Well, I’ve made the majority of the items on my list before so I guess I can’t put all the blame on you. Darn it.
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While we’re on the topic of overeating, I’m kind of ready for the new year so I can get back on track. The holidays really throw me off and a new year brings revived discipline.

But let’s not talk about discipline now, let’s talk about thick cookies as big as your head. These cookies call for 4 ingredients which you may already have in your pantry. And you won’t guess the 4th ingredient….Bisquick. I wasn’t sure at first but was willing to try it since they were so easy and quick. And I’m so glad I did.
4 Ingredient Peanut Butter Cookies 1
They are soft, thick and not too sweet or rich like a lot of peanut butter cookie recipes. Although the recipe calls to make them huge, you certainly could scale them down to fit on your holiday cookie trays. Make sure to try these simple recipe to help you get that next thing checked off the list!

4 Ingredient Peanut Butter Cookies
recipe from Averie Cooks

1 cup creamy peanut butter (do not use natural or homemade for these)
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla
1 cup Bisquick

1. In a stand mixer, stir together peanut butter, sweetened condensed milk and vanilla until combined. Add Bisquick and stir to combine.

2. Using 1/4 cup measure, roll balls and place on lightly greased cookie sheets. Smash halfway down with a fork twice, making a crisscross pattern. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.

3. When ready to bake, preheat oven to 350 degrees F. Bake for 13-14 minutes or until just set. Let cookies cool on cookie sheet for about 10 minutes so they can firm up. Cookies keep in an airtight container for 1 week.