Garden Bean and Potato Salad with Balsamic Vinaigrette

The balsamic and Dijon mustard create a wonderful and distinct flavor for some every day vegetables.

Ingredients

• 1 1/2 lbs. small red potatoes, cubed
• 3/4 lb. fresh green beans, trimmed
• 1 small red onion, chopped
• 1/4 c. chopped fresh basil
• 1/2 c. extra virgin olive oil
• 1/4 c. balsamic vinegar
• 2 TBS Dijon mustard
• 2 TBS fresh lemon juice
• 1 tsp salt
• 1/4 tsp pepper
• dash of Worcestershire sauce
• 1 garlic clove, minced

Directions

1. Arrange potatoes in a steamer basket** over boiling water; cover and steam for 20 minutes or until tender. Place in a large serving bowl.
2. Arrange beans in a steamer basket ** over boiling water; cover and steam for 10 minutes or until crisp-tender
3. Add the beans to the potatoes; add the onion and basil.
4. In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper, a dash of Worcestershire sauce, and the minced garlic. Mix vigorously with a wire whisk.
5. Pour Vinaigrette over potato mixture and toss gently. Serve immediately, or cover and chill.

Serves 6

Tortellini Salad

This is one of those make ahead meals. It needs to cover and chill for at least 2 hours before serving.

Ingredients

• 3/4 c. olive oil
• 1/4 c. red wine vinegar
• 1 TBS dried basil
• 1 TBS Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 garlic clove
• (2) 9 oz. packaged or dried cheese tortellini
• (1) 6 oz. jar marinated artichoke hearts, drained and chopped
• (1) 2.5 oz. can sliced olives, drained
• 1/2 c. sun dried tomatoes, cut into strips
• 1/4 c. chopped fresh parsley
• 1/4 c. grated Parmesan cheese
• 1 green bell pepper, coarsely chopped

Directions

1. In a food processor, mix olive oil, vinegar, basil, Dijon mustard, salt, pepper, and garlic. Blend until smooth, stopping to scrape down sides as needed.
2. Cook the tortellini according to package directions; rinse with cold water and drain. Add artichoke hears and remaining ingredients; pour dressing over salad and toss gently.
3. Cover and chill at least 2 hours

Serves 8

Beef Pepperoncini Sandwiches

With a busy family, many times we have to eat meals on the hurry. My crockpot is my best friend when it comes meals on the hurry. One tip I can pass along is to buy the crockpot lining bags. They make cleaning up the crockpot very easy and are worth every penny, particularly on those nights when you don't have time for lot of clean up!

So my husband is a big fan of pepperoncini's. When we go to a sandwich shop for lunch, he expects his sandwich coated in them. When I came across this recipe, I knew he would love it. I cut back a little for my own tastes, but my kids are following in their father's foot steps, and they love these things. At least for now, lol...

Ingredients

• 1 (3 lb.) beef chuck roast
• 4 cloves garlic, sliced
• 1 (16 oz) jar pepperoncini
• 1 bay leaf
• 1/2 c. warm water
• 1 tsp beef bullion (paste or granules)
• salt and pepper to taste
• French rolls

Directions

1. Make small cuts in roast, and insert garlic slices in cuts.
2. Dissolve the beef bullion in the warm water.
3. Place roast in the slow cooker. Add the beef bullion, bay leaf, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
4. Cover, and cook on Low for 6 to 8 hours.
5. Shred the beef and serve on French rolls

For an added zip, mix up a dressing of horseradish sauce and sour cream, and top the sandwich with provolone cheese...mmmh, yummy

Happy Easter

Glazed Ham

I love lamb for Easter, but it's hard to find in the market and tends to be considerably more pricey (unless I get it the day after Easter - I love how the markets quickly clearance it out!) so we usually have ham Easter day. This is a very tastey glaze. This recipe calls for a bone in ham, and even tells you to de-bone it. You can do that if you want. I buy a spiral cut ham, and baste the glaze on the ham while cooking, eliminating this step. The spiral cut allows the flavor to soak in while baking and basting.

Ingredients

• 1 (8 lb.) bone-in shank ham
• 4 c. water, or as needed
• 1/2 c. honey **
• 1/2 c. brown sugar
• 2 TBS liquid smoke flavoring
• 2 TBS Worcestershire sauce
• 1 pinch ground cloves

Directions

1. Preheat the oven to 275 degrees F. Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
3. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.