Enhance Your Easter with Ham

by JP Miklovic

From breakfast to the dinner table, my Easter meal isn’t complete without a delicious ham for our guests to enjoy and share.

by JP Miklovic

From breakfast to the dinner table, my Easter meal isn’t complete without a delicious ham for our guests to enjoy and share. Whether I’m serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.

With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

Leftover Ham and Bacon Hash 

1          tablespoon Dijon mustard

2          tablespoons olive oil

3/4       teaspoon kosher salt

1          teaspoon freshly ground black pepper

2          pounds yellow potatoes, diced

8          ounces button mushrooms, quartered

1 1/2    cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked

4          slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces

2/3       cup jarred roasted red pepper, drained and roughly chopped

3/4       cup fresh mozzarella cheese, cubed

2-3       eggs, fried or poached to preference (optional)

1/3       cup fresh basil leaves, thinly sliced

Heat oven to 425 F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.

Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

Ham and Brie Crostini with Fig Jam 

1          French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)

1/2       cup extra-virgin olive oil

3/4       pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces

9          ounces Brie cheese, sliced and cut into 24 pieces

1/4       cup fig jam

Heat oven to 400 F.

Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.

Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.

Top each crostini with fig jam and serve warm.

(Family Features)

Chowline: To Eat or Not to Eat – An Egg-cellent Question about Easter Eggs

You use for your Easter egg hunt – if you follow safe handling and storage practices…….

My mom is hosting Easter dinner this year and plans to have an Easter egg hunt for the grandkids. Growing up, we always ate the eggs used in the egg hunt, and my mom insists this is fine. But I’ve heard that you shouldn’t eat those eggs. You should have a separate batch — one to eat and one to hide and use for decorations. Which one of us is right?

Well, that depends. You both are right – in certain circumstances.

Eggs are an important source of protein and are delicious to eat. However, they must be handled safely to prevent the chance of contracting a foodborne illness. One such outbreak occurred nationwide in 2010 when nearly 2,000 consumers reported becoming ill and some 550 million eggs were recalled due to salmonella contamination, according to the Centers for Disease Control and Prevention.

While the chances of foodborne illness are small, you still need to practice safe food handling when dealing with raw eggs in preparation for dyeing Easter eggs. That includes washing your hands thoroughly before handling the eggs at every step – cooking well, cooling, dyeing and hiding – says the American Egg Board.

If you are making Easter eggs that will be eaten, it is important that you make sure the eggs are thoroughly cooked. This can be done by placing fresh eggs with intact shells — never use eggs with cracked shells — in a saucepan and cover them with at least 1 inch of water. Cook the eggs until the yolk and white are firm. Then run cold water over the eggs and store them in the refrigerator until you are ready to decorate them.

However, if you are among those who prefer to decorate hollowed egg shells (by blowing the raw egg through a hole in the shell), be sure to use pasteurized shell eggs to lessen the potential of salmonella exposure. You can also wash the egg in hot water and rinse it in a solution of 1 teaspoon of chlorine bleach per one-half cup of water to sanitize it, according to the U.S. Department of Agriculture Food Safety and Inspection Service.

Other safe handling tips from the USDA include:

  • Use warm water and food coloring or food-grade dyes to color eggs if they will be eaten.
  • Refrigerate the eggs in their cartons after coloring, and refrigerate them again after they’ve been hidden and found.
  • Don’t eat or hide cracked eggs because bacteria can get inside them.
  • When hiding eggs, consider the places you choose to hide them carefully. You should avoid places where pets, animals, insects or lawn chemicals could come in contact with the eggs and possibly contaminate them. Eggs should also be hidden in places that are protected from dirt, moisture and other sources of bacteria.
  • Boiled eggs can be safely kept out of the refrigerator for a maximum of two hours before they become hazardous to eat. But remember – that two-hour window includes the time it takes to both hide and find the eggs.
  • Boiled eggs can be stored in the refrigerator for one week. After that, they are unsafe to eat.

So in answer to your question, you can eat the eggs that you use for your Easter egg hunt – if you follow safe handling and storage practices. But, to be on the safe side, you may want to consider dyeing two batches of eggs – one for eating and the other for hunting.

If you plan to use Easter eggs for decorations and they will be out of the refrigerator for more than two hours, it’s best not to eat those eggs at all.

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Healthy Flavors Worth Savoring

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long…….

(Family Features) Adopting healthier eating habits doesn’t have to mean resorting to tasteless food. In fact, you may surprise yourself by enjoying your new lineup of healthy, wholesome meals even more than the calorie-laden dishes you covet.

 

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long. Take time to start off the day with a unique twist on a nutritious smoothie by enjoying it in a bowl. Then at lunch, rely on unexpected ingredients like ripe, juicy berries and beans to transform a ho-hum salad into a true culinary delight. Round out the day with a sensible dinner that gives you a healthy serving of protein and veggies seasoned to simple perfection.

 

Find more nutritious recipes that make it easy to enjoy eating right at culinary.net.

Manageable Main Course

 

Once the dinner bell rings and it’s time to focus on the night’s main course without overshooting a calorie count, aim for a tasty yet healthy main dish like this recipe for Chicken and Vegetables. Combining skinless chicken thighs with frozen vegetables is a simple way to keep nutrition at the forefront while still enjoying a comforting dinner. Find more health-conscious recipes at health.gov.

 

Chicken and Vegetables

Recipe courtesy of the USDA

Servings: 4

 

1 1/2    tablespoons margarine

1          teaspoon garlic powder

1/2       cup onions, chopped

1          pound chicken thighs (4 ounces each), boneless and skinless

1          package (10 ounces) cut green beans, frozen

1/4       teaspoon pepper

 

In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

 

Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

 

Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.

 

Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

 

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.

 

 

A Smooth Way to Start Your Day

 

A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

 

According to registered dietitian and nutritionist Carolyn Brown, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

 

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

 

2/3       cup rolled oats

1/2       cup full fat coconut milk

1          tablespoon chia seeds

1/2       teaspoon vanilla extract

sea salt

1/2       cup almond milk, 2 percent milk or soy milk

1          small banana (or 1/2 cup unsweetened applesauce)

goodnessknows snack squares (any flavor)

grated coconut, to taste

 

In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.

 

In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.

 

Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

 

Tip: To thin consistency, use additional milk.

 

 

Salad Sweetness

 

The sharpness of pecorino cheese, combined with peppery arugula, complements the velvety texture of fava beans in this salad. With nutrition on your mind, a salad is always a go-to choice for a lunch that will please your taste buds without forcing you to sacrifice health goals. Find more nutritional recipes including tasty strawberries at californiastrawberries.com.

Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission

Servings: 6

 

2          quarts water

kosher or sea salt

2          cups shelled fresh fava beans (about 2 pounds in pods)

2          tablespoons extra-virgin olive oil

2          tablespoons balsamic vinegar

2          tablespoons lemon juice

2          cups fresh California strawberries, stemmed and quartered

coarsely ground black pepper

3          cups rucola (wild arugula)

pecorino cheese

 

In large pot over high heat, bring water to boil.

 

Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.

 

Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.

 

Whisk together olive oil, vinegar and lemon juice.

 

In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.

 

With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

 

 

(family eating dinner Photo courtesy of Getty Images)

Throw an Epic Easter Brunch on a Budget

by JP Miklovic, eggs-spert

Add a dash of affordable elegance to your Easter brunch with these simple tips ………..

by JP Miklovic, 

Preparing a big-time Easter spread for your family doesn’t have to be an expensive (or exhausting) job. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI, one of MY favorite places to shop for quality & VALUE:

  • For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.
  • Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta “nests” with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.
  • Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.
  • Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.
  • Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you’ll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen

Prep time: 10 minutes

Cook time: 8 minutes

Servings: 8

 

Waffles:

2          cups Baker’s Corner All Purpose Baking Mix

3          tablespoons Stonemill Ground Cinnamon

1/4       cup Baker’s Corner Brown Sugar

1          cup Friendly Farms 1 Percent Milk

2          tablespoons Carlini Vegetable Oil

1          Goldhen Large Egg

1/2       cup Southern Grove Chopped Pecans

1/2       cup Southern Grove Raisins

1          cup grated carrot

Carlini Butter Cooking Spray

Cream Cheese Drizzle:

8          ounces Happy Farms Cream Cheese

1          cup Specially Selected 100 Percent Pure Maple Syrup 

To make waffles: Heat waffle iron.

In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.

Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.

To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.

(Family Features)Save

TUESDAY – Senior Citizen Discount at NB Custom Cuts

Senior Discount Tuesday (SAVE 10%)!!! North Baltimore Custom Cuts – – – CLICK HERE for more information!

Senior Citizen Tuesdays

10% OFF ANY PURCHASE!

NB Custom Cuts Store Front
Located on Insley Road, just east of North Baltimore, off Quarry Road. Exit at I – 75 southbound at the Eagleville Road Exit (168) – turn right – go a 1/4 mile north!

Regular HOURS:

Monday – Friday: 8 am to 5 pm each day

Saturday: 8 am – 1 pm

The WEEKLY SPECIALS are Coming Soon!

Simplify Fish Fridays with Sheet Pan Dinners

by JP Miklovic – – – While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime…….

by JP Miklovic

If you’re observing Lent, Friday fish dinners could be in your future, but that’s no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors – from chili seasoning to lime extract – and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
  • Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

1/4       cup Thai Kitchen Coconut Milk (regular or lite)

1          teaspoon McCormick Ground Ginger

1/2       teaspoon McCormick Garlic Powder

1/4       teaspoon McCormick Crushed Red Pepper

1/4       teaspoon McCormick Pure Lime Extract

1          pound large shrimp, peeled and deveined

1          small zucchini, cut into thin noodles with spiralizer

1          medium yellow squash, cut into thin noodles with spiralizer

1          medium carrot, cut into thin noodles with spiralizer

2          tablespoons oil

1/2       teaspoon salt

1/4       teaspoon McCormick Ground Black Pepper

Heat oven to 375 F.

In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.

Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.

In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.

Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

 

Orange Chili Sheet Pan Salmon

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 8

Nonstick cooking spray

2          tablespoons olive oil

2          teaspoons McCormick Pure Orange Extract

2          pounds salmon fillets, skin removed

1          pound asparagus, ends trimmed

1          medium red bell pepper, cut into strips

1          package McCormick Original Chili Seasoning Mix

2          tablespoons packed brown sugar

Heat oven to 375 F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.

In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.

In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.

Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.

Help Wanted in NB

Pharmacy Technician – Now accepting applications for part-time pharmacy technician.

 Pharmacy Technician – Now accepting applications for part-time pharmacy technician.

Great team and working conditions.

Click on the link below to apply or apply in person at Great Scot, 13710 Deshler Road, North Baltimore

Link:   http://chiefmarkets.com/about/jobs?job=38

PAID AD – for information contact: sales@thenbxpress.com or 419-581-9629

NB Class of 2018 – Tasty Fundraisers Continue

The North Baltimore High School Class of 2018 is sponsoring several fundraisers to help fund after prom activities. After prom is not a school sponsored event so all activities must be funded by Class of 2018 and their families. The following have been planned:

The North Baltimore High School Class of 2018 is sponsoring several fundraisers to help fund after prom  activities. After prom is not a school sponsored event so all activities must be funded by Class of 2018 and their families. The following have been planned:

March 23 – April 5th: Texas Roadhouse roll sale. Let us help with your Easter dinner plans. Receive 1 dozen rolls along with the famous cinnamon butter for $6.00. Rolls will be delivered in time for Easter. Please contact Tracy Cotterman at 419-348-9235 or NBHS for further information.

April 10: Let us cook dinner for you once again April 10, 2017. Chipotle in Bowling Green is sponsoring us from 4:00pm – 8:00pm. A flyer is needed to participate in the fundraiser.

NB Custom Cuts Specials to April 1

Come to North Baltimore’s own butcher shop – locally owned and operated – we know where our meat comes from and we know what goes into it! NB Custom Cuts – Stop Out Today!

Come to North Baltimore’s own butcher shop – locally owned and operated – we know where our meat comes from and we know what goes into it! NB Custom Cuts – Stop Out Today!

Benefit for Henry Kenney at Crossroads Cafe

Crossroads Cafe, South Main Street in North Baltimore, Ohio, is having a benefit day on March 29, to help raise enough money to carry out Henry’s final wishes.

Steve Schinsky, owner of the Crossroad Cafe in Downtown North Baltimore, Ohio, posted the following to Facebook – with information about a benefit Henry’s final expenses.

Hello everyone, whats on my mind? Henry Kenney is what’s on my mind. He passed in his sleep this last weekend. He left us way too soon. His friendship was enjoyed by many. Henry’s smile and hillbilly twang touched the lives of of an entire community. He was loved by all and will be truly missed. Crossroads Cafe will not be the same without him delivering our meals to the community.

Now whats important, Henry’s wife has been left with final expenses that are beyond her means. Carrying out Henry’s final wishes to be cremated and sent home are more than she can afford. Henry was always the first guy to drop everything and help a stranger if needed. It time for us as a community to come together and do what Henry would have done for any of us.

Crossroads Cafe is having a benefit day on March 29th to help raise enough money to carry out Henry’s final wishes. My staff and Myself will be volunteering our labor the entire day as well as giving Mrs. Kenney 50% of all sales generated on that day. Everything we have, on our regular menu as well as our Special that day will be included.

Ironically the special that day is one of Henry’s favorites, our Tiger Bowl. Mashed potatoes, Corn, Chicken Gravy, Boneless Chicken Chunks, Sprinkled with Monterrey Jack Cheese. The one Henry called Tager Bow in that crazy West Virginia slang.

Please make room in your Hearts and stomachs for a good cause.

I will also be selling raffle tickets for party platters, gift certificates, cookies, and meals. Please come in.

There is also a GoFundMe page for the funeral expenses:  http://www.gofundme.com/funeral-expenses-for-henry-kenneyHenry Kenney Funeral Expense Donations

Henry’s Obituary:

Henry D. Kenney, 49 of North Baltimore passed away on Sunday, March 19, 2017 at his residence.

He was born on August 9, 1967 to the late Milton and Joanne (Elmore) Kenney. He married Kathy Bloomfield on October 18, 2013 and she survives along with his daughter, Paydan Kenney of Charleston, WV, son Christopher Osborn of Charmeo, WV, two step-sons; Jason Keeton of North Baltimore, Timothy Keeton of Leipsic, two step-daughters; Crystal Keeton and Phoenix both of North Baltimore. Henry is also survived by his sister Kyra (Ray) Smith, nephew Kenny Smith, mother-in-law Esther Bloomfield all of North Baltimore and seven grandchildren.

He served his country in the U.S. Army and retired from CSX Railroad. Henry was a member of the Masonic Lodge, loved camping and NASCAR. He previously drove ambulance, was a fireman and police office in Rainelle, WV.

No services will be held and arrangements have been entrusted to SMITH-CRATES FUNERAL HOME.

Condolences can be sent via www.smithcrates.com.