Name: Instant Pot Ham & Bean Soup
Yield: 8 Portions
Ingredients: 1 Large Ham Bone (Leave some meat on the bone for soup.); 2 Cup onions (Chopped ); 1 Cup Carrots (Chopped ); 1 Cup Celery (Chopped ); 1 Small bay leaf; 1/2 Teaspoon thyme; 1/2 Teaspoon black pepper (Ground ); 1/4 Teaspoon hot pepper flakes; 2 Teaspoon Extra Virgin Olive Oil; 1 Pound Great northern beans (Sorted and wasted ); 6 Cups chicken stock

Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone — Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Selecting right beans:

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Instant Pot Ham & Bean Soup

Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Instant Pot Ham & Bean Soup

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Ingredients

1 Large Ham Bone Leave some meat on the bone for soup.
2 Cup onions Chopped
1 Cup Carrots Chopped
1 Cup Celery Chopped
1 Small bay leaf
1/2 Teaspoon thyme
1/2 Teaspoon black pepper Ground
1/4 Teaspoon hot pepper flakes
2 Teaspoon Extra Virgin Olive Oil
1 Pound Great northern beans Sorted and wasted
6 Cups chicken stock

Servings: Portions

Units:

Instructions

Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
Wash the northern beans well with water in strainer. Allow the water to drain off.
Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
And to beans and vegetables the chicken stock or water. Stir well.
Place the ham bone into instant pot arrange so fits into pot.
Close the lid and set the steam leaver to closed position.
Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
Remove skin, bone and fat from ham.
Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊

Share this Recipe

Powered byWP Ultimate Recipe

Bacon Tomato Rice Stuffed Chicken using Air Fryer

Bacon Tomato Rice stuffed Chicken Breast is a perfect healthy meal choice. Using a air fryer speeds up cooking time and helps keep the stuffed chicken stay moist and tender. This recipe uses healthy brown rice, fresh tomatoes, with some bacon to added A little extra boost to the flavor profile. Serve this Bacon Tomato Rice Stuffed Chicken with some tomato sauce and choice of green vegetable. Making a wonderful satisfying comfort healthy meal in under an hours time.

Perfecting a rice stuffing:

Choosing the right rice keeping healthy and flavorful is key to successful stuffing. The grocery store has large sections of shelves with all different choices. A big portions of selections are pre-cooked or instant rice. These are good choices if you want quick preparation. But all too often you loose flavor and texture, if you need Stuffing in just minutes take good look these varieties.

The Brown Basmati Rice or Brown Jasmine Rice are too wonderful choices, they are very aromatic and have outstanding flavors. But they have a very long slow cooking time about 45 minutes. Wow 45 minutes to cook rice is too long for most fast paced families. The solution is using the Instant Pot, in about 10 minutes of cooking time and about 15 minutes overall time to make perfect rice. That’s cutting the cooking time down to a third of the time.

Just plain Brown Basmati Rice needs more supporting flavors for the stuffing. Bacon, Tomatoes, Onions and garlic are wonderful flavor boosters. The combination of these flavors transform this into a classic taste often called Spanish Rice or Mexican Rice. Adding just a few spices like cumin, chili powder and some herbs, oregano, cilantro finishes the rice profile.

Fabricating Chicken Breasts:

Fabrication is fancy terminology used if trimming and cutting chicken to meet preparation needs. Sanitation is upmost importance, when handling poultry products. First start with wiping down all areas including cutting boards with sanitizer (1 tbsp bleach with gallon water). Be sure to let the sanitizer stand on surface for 15 to 30 seconds, before wiping dry. Put on some disposable gloves before handing chicken.

Butterfly chicken breasts with sharp knife, a pairing knife or boning knife. Cutting the chicken breast almost in half horizontally, so opens up like butterfly wings. Then place a piece of plastic wrap over chicken and pound with meat mallet until evenly flat. The breast should be about half inch thick, with no holes in meat.

Pounding chicken breasts covered with plastic wrap

Stuffing Chicken Breasts:

Scoop 1/3 cup of Bacon Tomato Rice Stuffing onto chicken breasts

Stuffing chicken breasts is made easy by using a number 12 scoop of the Bacon Tomato Rice Stuffing. Then carefully wrap chicken breasts around stuffing. Be sure to season both sides of the chicken breast with Mexican seasoning. Store bought Mexican Seasoning works out as quick short cut or make your own blend.

Bacon Spanish Rice stuffed Chicken in Air Fryer

Bacon Tomato Rice stuffed chicken breast using Air Fryer makes a delicious moist and tender entree cooked in 20 minutes. Enjoy having all flavors of chicken and rice in one encased breast.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Bacon Spanish Rice stuffed Chicken in Air Fryer

Bacon Tomato Rice stuffed chicken breast using Air Fryer makes a delicious moist and tender entree cooked in 20 minutes. Enjoy having all flavors of chicken and rice in one encased breast.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Ingredients

Bacon Tomato Rice Stuffing:

1 Teaspoon olive oil
3 Strips bacon Diced
2 Ounces onion Diced
1 Ounces red bell peppers Diced
2 Cloves garlic Minced
1/2 Cup Jasmine Rice
1/2 Cup Tomatoes & Chili Sauce
1/2 Cup water
1 Teaspoon Mexican seasoning

Stuffed Chicken Breasts:

2 Each chicken breasts Skin removed and trimmed
1 Teaspoon Mexican seasoning To season breasts
1 Teaspoon olive oil

Servings: Portions

Units:

Instructions

Bacon Tomato Rice Stuffing:

In heavy duty sauce pan cook the diced bacon with some olive oil. Cook bacon until it’s crisp, about 5 minutes.
Drain off excess bacon fat leaving just small amount fat left in sauce pan with crisp bacon pieces.
Next add onions, peppers and garlic to bacon. Cook vegetables mixture for about 2 to 3 minutes on medium heat, stir often.
Continue cooking mixture adding rice, stirring well to coat all rice well. This should take about 1 minute.
Now add the stock and tomatoes chili sauce to rice mixture stirring well. Season this mixture with Mexican seasoning, taste liquid mixture to see if seasoned properly. Adjust with Mexican seasoning and salt to taste.
Cover rice mixture with lid and turn the heat to medium heat. When steam comes out, reduce heat to low. Cook on low for 18 to 20 minutes.
Remove the lid from rice and fluff with fork. Set aside while fabrication of chicken breasts.

Chicken Fabrication

Using a sharp knife butterfly chicken breasts. Cutting half way through middle almost to end opening chicken breast like butterfly.
Next cover butterfly chicken with plastic wrap, pound with meat mallet. Just pound hard enough to flatten chicken breasts, but do not put holes into breasts.
Remove plastic wrap that covers chicken, sprinkle with Mexican seasoning generously.
Now scoop 1/3 cup of bacon tomato rice stuffing into center of the chicken breasts.
Rap the chicken breasts around rice stuffing, then sprinkle generously with Mexican seasoning.

Cooking Bacon Tomato Rice stuffed chicken breast:

Place the stuffed chicken breasts into air Fryer basket. Spray with olive oil. I like to use EVO sprayer to spay oil onto food. Push basket into air fryer
Set air fryer temperature to 350 degrees.
Set timer to 20 minutes, this is just guidelines for cooking time depending on size of stuffed chicken could take longer.
Use a instant reading thermometer, place probe into thickest part of breast. The temperature should read at least 170 degrees.
To serve cut stuffed chicken breasts in half on bias. Serve with green vegetables of your choice. Be creative with sauce, my favorite Sriracha sauce.

Recipe Notes

Nutrition Facts

Bacon Spanish Rice stuffed Chicken in Air Fryer

Amount Per Serving

Calories 615 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 8g 40%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 130mg 43%

Sodium 1180mg 49%

Potassium 151mg 4%

Total Carbohydrates 56g 19%

Dietary Fiber 1g 4%

Sugars 3g

Protein 44g 88%

Vitamin A 21%

Vitamin C 59%

Calcium 4%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Powered byWP Ultimate Recipe

Air Fryer Peach Pork Chops

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Peach Glazed Pork Chops

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Ingredients

2 Large Boneless pork chops 6 to 8 ounces Chops
4 Teaspoon BBQ Rub Seasoning
1/4 Cup Peach Riesling Jam
2 Tablespoons Riesling Wine
1 Teaspoon Extra Virgin Olive Oil Spritzed
1 Large Peach Peeled and pitted

Servings: Chops

Units:

Instructions

Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.

Recipe Notes

Nutrition Facts

Air Fryer Peach Pork Chops

Amount Per Serving

Calories 433 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 4g 20%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 96mg 32%

Sodium 1240mg 52%

Potassium 1032mg 29%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 29g

Protein 38g 76%

Vitamin A 9%

Vitamin C 18%

Calcium 1%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

Share this Recipe

Powered byWP Ultimate Recipe

Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Ingredients

Enchilada ingredients

2 teaspoon Extra Virgin Olive Oil
4 cloves garlic peeled
1/2 large onion chopped
4 large New Mexican Chilies Hatch Chilies are best
2 large ancho chilies

Aromatics

3 oz tomato paste
1 teaspoons oregano
2 teaspoons Cumin powder
1/2 teaspoons chipotle powder
2 teaspoons kosher salt
1/2 teaspoons black pepper
1 teaspoons Turbinado sugar

Servings: cups

Units:

Instructions

Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
Pour chili puree into sauce pan.
Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.

Using Enchilada Sauce

Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy

Recipe Notes

For recipe to make Chicken Enchilada Air fryer

Share this Recipe

Powered byWP Ultimate Recipe

Black Berry BBQ Sauce

Black Berry BBQ Sauce is great way to use all the abundance of fresh berries. Fresh berries are very perishable this wonderful Black Berry BBQ Sauce can be used for so many different food applications. BBQ meats to glaze on desserts, fruits to salad dressings. Because of it’s high acidicness this sauce can be preserved in Ball Jars and keep for year or more.

Infusion of berries and vinegar:

Infusing flavors into vinegars is simple task, using 5% white vinegar is one of the very best mediums for infusing flavors. This vinegar has a neutral flavor and will absorb any aromatics. By using the cold infusion method produces the best results. It preserves natural flavors, especially if they are delicate. The process takes a little time, at least 24 hours and up to 2 months to develop a good flavor profile. This cold berry vinegar infusion is the Fundamentals for the Black Berry BBQ Sauce.

Cooking Black Berry BBQ Sauce:

Making Black Berry BBQ Sauce is all about slow boiling berry vinegar infusion with sugar and apple juice. This is where the magic takes place and transforms flavors. The process takes some time so be patient let the magic of slow cooking do it’s work. To help thicken sauce xantham gum works wonders, because it’s a thickener and emulsifier. As the Black Berry BBQ Sauce cooks the sauce becomes slowly thicker and deeper dark color. Flavors intensify building a wonderful flavor profile.

Black Berry BBQ Sauce

Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.

CourseSauces
CuisineAmerican
KeywordBlack Berry BBQ Sauce

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Black Berry BBQ Sauce

Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.

CourseSauces
CuisineAmerican
KeywordBlack Berry BBQ Sauce

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Ingredients

6 Ounces black berries
10 Ounces frozen raspberries
16 Ounces white vinegar
1 Quart Apple Juice
16 Ounces sugar
1/2 Teaspoon xantham gum
1 Large Crushed Chili Pepper Optional
1 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground

Servings: Ounces

Units:

Instructions

Infuse the black berries and frozen raspberries into white vinegar. Put both types of berries into Ball Jar and adding the white vinegar. Fit lid and ring onto jar and let macerate for 12 hours. This develops the flavor profile.
Next is to make the Black Berry BBQ Sauce by pouring the macerated berries and vinegar into heavy duty sauce pan or stock pot. Then add Apple Juice and bring the berry mixture to boil.
Mean while mix together in a bowl the sugar, xantham gum, and optional crushed chili pepper. Making sure that the sugar mixture is evenly combined.
Now add the combined sugar mixture to hot boiling berry liquid. Whisking hard to the dissolve the sugar into berry liquid. Continue slow boil until BBQ Sauce thickens to Nappe consistency.
Adjusting seasoning with salt, sugar and pepper to achieve balanced flavor profile.
Pour boiling hot BBQ Sauce into sterilized ball jars, place sterilized lid and rings onto jar and seal. To insure proper seal heat in hot water bath for 10 to 15 minutes. Cool on wire racks.
Drizzle over grilled chicken or pork adding a perfect sweet and tangy BBQ flavor to your entree.
Drizzle over air fried boneless chops to add perfect sweet and tangy BBQ flavor to your entree. Over a bed of braised broccoli rabe.

Recipe Notes

Nutrition Facts

Black Berry BBQ Sauce

Amount Per Serving

Calories 144 Calories from Fat 1

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0.01g 0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 64mg 3%

Potassium 95mg 3%

Total Carbohydrates 37g 12%

Dietary Fiber 1g 4%

Sugars 35g

Protein 0.2g 0%

Vitamin A 0.3%

Vitamin C 16%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Powered byWP Ultimate Recipe

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing

Spicy Air fryer Salmon Filet

Tired of same old salmon filets the Spicy Air fryer Salmon satisfies those cravings. The key to flavorful salmon filets is putting some hot spices into rub with hint of sweetness. Most of all it takes just a few minutes to cook the salmon in the Air-fryer. Yet keeping salmon filet moist and flavorful. With just a few extra ingredients, say by by to boring salmon.

It’s all about using a spicy rub:

The spicy rub for salmon filets needs these key ingredients salt, sugar, spices and herbs. Next is to make a great rub needs Salt. Why is salt the most important factor, salt gives flavor to the salmon. Salmon needs the salt which helps hold it’s moisture and still supporting it’s texture. Choosing the right salt is just as important, use kosher salt rather than plain table salt which often contains iodine. The salt releases moisture in Salmon absorbing ingredients back into salmon. Third this takes time, allowing 15 to 20 minutes to do it’s magic.

Next is using sugar to adding a little sweetness and promoting good caramelization as salmon filet Air-fries. There is two good types of sugar to use in rub, brown sugar or Sugar in The Raw. Brown sugar has more molasses profile giving a more stronger deeper flavor profile. Sugar in The Raw has natural slight molasses flavor profile. Caution don’t add too much sugar to rub, just enough to balance flavor.

Bring some Pizzazz into the spice rub:

Now adding some wow to the rub, useing aromatics is key to having a successful rub. Choosing the right spices can really break that lackluster salmon, and bring back some wow. Typical spices used is paprika, black pepper, coriander, cumin and cayenne. Trends change, chipotle pepper was big hit for years, this has a smoky light amount of heat profile. Now a new trend is sriracha hot sauce, which is red chilies and garlic profile. Sriracha is everywhere, stores stock bottles of all different types including sriracha powder. This is a good possibility to use for spicy air fryer salmon filet rub.

Going one step further with the spicy rub by following the new next trends, by using Carolina Reaper powered. Very flavorful but extremely hot chili pepper, caution in adding the right amount of Carolina Reaper powder into rub. The goal is to have just right amount of heat and flavor with some sweetness and garlic profile. Having something simular to sriracha profile but with some punch. Be sure to adjust amount of Carolina Reaper powder to your taste level. This might be only using 1/8 to 1/2 teaspoon of Carolina Reaper powder to one batch of rub.

Making Spicy Rub for salmon is a fairly simple task, combining kosher salt, sugar, and aromatic spices all together in bowl or mortar and pestel. I usually make fairly large batch of spicy rub, and keep extra in sealed jar for future uses. This cuts mise en place time down in future preparations.

Applying Spicy Rub to Salmon Filet:

First task is to prep the salmon filet, often I purchasing a side of salmon or couple of pounds of salmon filet. Some might have skin still attached to the filet. Using boning knife slip knife just under the salmon skin, with skin side of salmon facing down. Starting at tail end of filet and holding the salmon skin with left hand. Carefully slide the knife carefully towards right removing skin from salmon. Often salmon skin is slippery, try using paper towel to hold salmon skin for a better grip. Then cut salmon in size portions you like, 4 ounce, 6 ounce or 8 ounce portions are most common. This takes a little practice, but will save you lot of money, buying proportion salmon is almost double in cost.

Next place the silvery finished colored side of the salmon down on the cutting board. Now sprinkle 1 to 2 teaspoons of spicy rub onto top of each filet. Then rub spice mixture into each of salmon filets. Flip salmon over and sprinkle 2 teaspoons or more of spicy rub on the cut side of each salmon filet. Again rub spicy rub into salmon filets. Place in container and cover with plastic wrap, then refrigerate for 20 minutes.

How to Air Fry Spicy Salmon Filets:

Most air fryers have a fish setting, this is a preset function on your air fryer. My PowerXL Air Fryer has a preset function for 10 minutes at 350°F. This is a good starting point, it’s not too high temperature for the spicy rub. This is just long enough to cook the salmon to a safe temperature, about 135 to 140° internal temperature. Note the longer time in the air fryer, the fish looses more moisture, which can become dry and chewy. The goal is to have a moist and very flavor salmon filet.

Looking for another Air Fry Salmon Recipe

Spicy Airfryer Salmon Filet

Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.

CuisineAmerican
KeywordSpicy Air Fryer Salmon

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Spicy Airfryer Salmon Filet

Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.

CuisineAmerican
KeywordSpicy Air Fryer Salmon

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Ingredients

Salmon Filet

12 Ounces Salmon Filet Skin removed
1 Teaspoon Extra Virgin Olive Oil To coat salmon

Hot Spicy Rub

1 Teaspoon kosher salt
1 Teaspoon Turbinado sugar
1/4 Teaspoon smoked paprika
1/8 Teaspoon black pepper Ground
1/8 Teaspoon Carolinas Riper Chiles Optional, Ground fine
1 Teaspoon Season salt Suggest Old Bay Seasoning

Spicy Ranch Dressing

2 Ounces Hidden Valley Ranch Dressing
1 Pinch Carolinas Riper Chiles Ground fine
1 Teaspoon sriracha sauce

Servings: Portions

Units:

Instructions

Hot Spice Rub

Combine together in mortar and pestle the kosher salt, Turbinado Sugar, smoked paprika, black pepper, Carolina Riper chilies powder and season salt. Mixing well with pestle until nice evenly ground mixture comes together. Taste the mixture, and adjust Carolina Riper Chilies powder to your liking.
Place well mixed hot spice rub in storage jar. Note this might make more then you need for just 2 salmon filets.

Spicy Salmon Filets

Remove skin from salmon filet with boneing knife. Cut the salmon filet into 5 to 6 ounce portions.
Next season both sides of salmon filets with Hot Spice Rub putting one teaspoon of rub on each side of filets.
Spray each salmon filet with Extra Virgin Olive Oil. I like to use EVO Sprayer each spritz is 1/4 teaspoon of oil. This controls the coverage of olive oil nicely.

Airfry Spicy Salmon Filets

Preset Airfryer to fish setting or 350°F, allow airfryer to warm up this only takes about 2 minutes max.
Place the seasoned salmon filets with cut side down into Airfryer basket. My PowerXL holds two filets nicely. Push basket into Airfryer and adjust time to 10 minutes. Note about half way into cooking process flip salmon over carefully. Then continue cooking until timer goes off.
Squeeze some fresh lemon juice over top of each cooked salmon filet.

Serving Hot Spicy Salmon Filets

Place carefully remove the salmon filet from the basket with fish spatula. Place salmon filet onto plate carefully
Drizzle some spicy ranch dressing in decorative manner onto plate. Add green vegetable of your choice of cooked Asparagus, Brussels Sprouts, Broccoli, Green Beans are all great choice. Also serve nice starch like Risotto, Smashed Potatoes.

Spicy Ranch Dressing

Combine together in small bowl, the Hidden Valley Ranch Dressing, Sriracha Sauce and Carolina Reaper Chilies powder together.

Share this Recipe

Powered byWP Ultimate Recipe

Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer

Air fryer Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts:

Greek Style Spinach Stuffed Chicken Breasts

Looking for a new Spinach Stuffed Chicken recipe using the Air Fryer? This Spinach Stuffed Chicken Breast with Greek flavor is perfect choice. The Spinach Stuffed Chicken Breast only takes 20 minutes in Air Fryer with moist flavorful Greek profile. Key is to use Cavenders Greek Seasoning in stuffing and on chicken breasts.

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Ingredients

Greek Spinach Stuffing

5 Ounces Spinach Chopped frozen spinach thawed
1/2 Cup onions Chopped
1/4 Cup Feta cheese Crumbled
2 Tablespoons Manchego Cheese Shredded
1 Teaspoon Greek Seasoning
1/4 Teaspoon oregano
1/8 Teaspoon black pepper Ground
2 Dash kosher salt
1 Teaspoon olive oil
1 Clove garlic Minced

Spinach Stuffed Chicken Breasts

12 Ounces chicken breasts Boneless, skinless and butterflied
1 Teaspoon Greek Seasoning
1/2 Teaspoon oregano
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground
1 Teaspoon Extra Virgin Olive Oil Sprayed onto breasts

Servings: Portions

Units:

Instructions

Greek Spinach Stuffing Mixture:

Sauté onions with mince garlic and olive oil in skillet until fragrant. This should take about 1 to 2 minutes over medium heat.
Next sauté the onions, garlic, spinach, Greek seasoning, oregano, salt and pepper with some olive oil in the same skillet. This should take about 3 to 5 minutes to cook, until the excess moisture is evaporate off the filling.
Combine cooked spinach mixture with, Manchego cheese, Feta Cheese in mixing bowl. Adding some extra Greek Seasoning and Oregano, with salt and pepper to taste. Mix this filling with spatula until combined.

Spinach Stuffed Chicken Breasts

First Butterfly boneless skinless chicken breast using sharp knife, folding chicken breast open with cut side up. Next sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
Allow the Spinach Stuffed Chicken Breast to rest 5 minutes. Next cut each of breast in half on a diagonal. Place cut chicken breast onto plate in attractive manner. Try using Ranch Dressing as sauce smeared onto plate. Finally place your choice of cooked vegetables onto plate. Garnish with Manchego Cheese and Enjoy.

Recipe Notes

Nutrition Facts

Spinach Stuffed Chicken Breasts

Amount Per Serving

Calories 337 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 8g 40%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 125mg 42%

Sodium 3071mg 128%

Potassium 280mg 8%

Total Carbohydrates 5g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 42g 84%

Vitamin A 176%

Vitamin C 29%

Calcium 30%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Powered byWP Ultimate Recipe

Valentine Day Chocolate Truffles

Photo of Cinnamon Chocoate Truffle that is coated with Dark Chocolate with bright red candie heart garnish. — Cinnamon Chocolate Truffle

Hot Cinnamon Chocolate Truffles brings one thought to mine that would be a wonderful Valentine Day Chocolate Truffle. The bright red cinnamon is infused into White Chocolate ganache. The secret is using cinnamon oil which has very high essential oil that packs lots of flavor and heat. The cinnamon oil bonds with white chocolate giving first sweet cinnamon flavor then hits you with a pleasant warm heat.

Hand dipped Raspberry Chambord and Cinnamon Truffles on parchment paper. — Hand dipped Raspberry Chambord Truffles and Cinnamon Truffles

Valentine Day Chocolate Truffles is a perfect chocolate to make for special loved one. By using just a few ingredients becomes a luscious chocolate center. Knowing to how to use just the right chocolate, cream, butter, corn syrup, some special flavoring and the right liquor is key to success.

Picture of Hot Cinnamon Truffle that has been dipped in Dark Couverture Chocolate garnished with red heart — Hot Cinnamon Truffle dipped in Dark Couverture Chocolate

Hot Cinnamon Filling to put some heat into the love:

Carolina Reaper Cinnamon Truffles Centers

To really kick the heat up a few notches higher, put some Carolina Reaper Chili Powder into the infusion. This will really give a new meaning to a Valentine Day Truffle. That will first give a sense of sweet heat, then comes the max burn setting the whole mouth on fire. Caution this is only for the special person who really loves the intensity of heat.

How to make Hot Cinnamon Filling:

To make the Hot Cinnamon Filling start with scalded heavy cream in heavy sauce pan. Then add the white chocolate, softened butter to hot cream, cover sauce pan and let rest for 5 minutes. The heat from cream and residual heat in sauce pan will melt the white chocolate. Don’t be tempted to leave heat on ganache mixture, this can cause chocolate to seize up. After about 5 minutes, stir in cinnamon oil, cinnamon flavored liquor and red food coloring. Beat with spatula until all chocolate is melted and forms creamy emulsion. This should take just a few minutes. Cover filling with plastic wrap and refrigerate for about an hour to firm up. Then mixture can be beaten with paddle attachment in heavy duty mixer, until light an fluffy.

Grinding Carolina Reaper Chilies with sugar into powder

Putting some extreme heat into filling:

Wanting some extreme extra heat, try adding some Carolina Reaper Chili powder into the hot cream mixture. Note this new trendy concept chili powder is some of the very hottest powder available. Use this chili powder with greatest of caution, too much Carolina Reaper powder can be dangerous. Add only small amounts of powder, try 1/8 teaspoon at a time. Tasting after each addition to achieve just right amount of heat. Next beat this Hot Cinnamon Filling until smooth, then cover and cool until just about firm about 1 hour in refrigerator. Now the mixture is ready to be beaten with paddle attachment until light and fluffy. This can be piped into truffle shells or scooped into balls. Note if mixture is too soft chill in refrigerator for 30 minutes for better handling.

Chocolate Black Forest Cherry Truffles for the sweet Cherry lover:

Enjoy chocolate covered cherries then try this Valentine Day Truffle. Chocolate Black Forest Cherry Truffles has a sweet dark cherry flavored filling with chopped dried cherries and cherry liquor. If you like chocolate covered cherries this is 100 times better. The concept is simular based to Hot Cinnamon Truffle Filling. This can be accomplished by replacing cinnamon oil with cherry compound, chopped dried cherries and cherry liquor.

Picture of Black Forest Cherry Truffle Filling whipped in stand mixer until fluffy. — Black Forest Cherry Truffle Filling whipped in standmixer until fluffy.

Raspberry Chambord Truffles

Craving the taste for some tangy raspberry, then Raspberry Chambord Truffles hits the spot. This truffle filling infuses raspberry paste and Chambord Liquor into white Chocolate ganache. I have made Rasberry Chambord Truffles two different ways one using dark chocolate ganache base. The dark chocolate is more dominate with less of raspberry flavor profile. The White Chocolate Ganache is sweeter and brings out raspberry and Chambord flavors more to the front, giving a more rasberry overall flavor. Finally coating the finished truffle filling with some Dark Couverture Chocolate matches it perfectly.

Photo beating Raspberry Chambord Truffle filling in standmixer with paddle attachment. — Beating Raspberry Chambord Truffle filling in standmixer.

Tempering Couverture Chocolate:

https://www.chocolatetemperingmachines.com/products/chocovision-revolation-2B-rev2B-chocolate-tempering-machineTempering Couverture Chocolate is extremely important! Dark chocolate needs the fats to be completely melted. So at least 108° F to get all the fats melted. Then the chocolate needs to be cooled down and seeded with some tempered chocolate. I use beta cocoa butter crystals to seed chocolate it works 99% of time. The chocolate needs to be cooled down to at least 88°F, this is good working chocolate temperature. Using chocolate tempering machine really helps maintain proper temperature. A tempering machine makes whole process easy. Recommend Chocovision tempering machine for starting out. The machine I use tempers about 1.5 pounds chocolate. This is more then enough chocolate to coat two small batches of truffles.

Valentines Day Truffles

Perfect chocolate for loved one. Using one of various combinations to base filling creating your special chocolate truffles.

Servings	Prep Time
24 Large	10 Minutes

Cook Time	Passive Time
5 Minutes	2 Hours

Servings	Prep Time
24 Large	10 Minutes

Cook Time	Passive Time
5 Minutes	2 Hours

Valentines Day Truffles

Perfect chocolate for loved one. Using one of various combinations to base filling creating your special chocolate truffles.

Servings	Prep Time
24 Large	10 Minutes

Cook Time	Passive Time
5 Minutes	2 Hours

Servings	Prep Time
24 Large	10 Minutes

Cook Time	Passive Time
5 Minutes	2 Hours

Ingredients

Valentines Day Truffle Filling

4 Tablespoons heavy cream
1 Tablespoon light corn syrup
14 Ounces white chocolate Buttons
2 Tablespoons unsalted butter Diced
4 Tablespoons Liquor Depending on flavor profile
1 Teaspoons Flavoring Depending on flavor profile

Hot Cinnamon Truffle Options

18 Ounces dark couverture chocolate Tempered
1/4 Teaspoon Cinnamon Oil Optional for Cinnamon Hot Truffles
1/8 Teaspoon Red Food color As needed to achieve proper color

Black Forest Cherry Truffles

18 Ounces dark couverture chocolate Tempered
2 Tablespoons Cherry paste
3 Tablespoons Cherry Liquor Bailey’s Cherry Cream Liquor
3 Ounce Dry Dark Cherries Chopped finely

Raspberry Chambord Truffle Option

18 Ounces for dark couverture chocolate Tempered
2 Tablespoons Raspberry paste
3 Tablespoons Chambord Liquor

Servings: Large

Units:

Instructions

Hot Cinnamon Truffles

First heat heavy cream and light corn syrup almost to boil. Remove from heat.
Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
Finally to finish truffle filling add cinnamon oil and cinnamon liquor. Beating well until combined.
Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color. Cover Hot Cinnamon Truffle Filling with plastic wrap and refrigerate for hour until firm.
Beat the filling with paddle attachment until light and fluffy. Note if the Cinnamon Hot Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
Using a #70 scoop portion Cinnamon Hot Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Place cinnamon red hot candie on each truffle before chocolate totally sets.
Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.

Black Forest Cherry Truffles

First heat heavy cream and light corn syrup almost to boil. Remove from heat.
Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
Finally to finish truffle filling add cherry paste, cherry liquor and chopped dried cherries. Beating well until combined. Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color.
Cover the Black Forest Cherry Truffle filling and chill for one hour in the refrigerator.
Beat the filling with paddle attachment until light and fluffy. Note if the Black Forest Cherry Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
Using a #70 scoop portion Black Forest Cherry Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Garnish with Valinetines Sprinkles or Colored Chocolate.
Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.

Share this Recipe

Powered byWP Ultimate Recipe

Smoked Root Beer Ham

Brine the ham

OMG Smoked Root Beer Ham is so good, it only takes some time and extra effort for best tasting ham. The key is brine a bone-in ham with A&W root beer overnight. In this brine add mustard, worchesrshire sauce and brown sugar to a 2 liter bottle of A&W root beer. Note do not use diet root beer it doesn’t work, because of the sweetener used in making diet soda. A good long soak overnight builds flavors. Do not add extra salt the ham has plenty salt already added.

Smoking the ham

Smoking Root Beer Ham on Green Egg with Apple Wood Chips for 4 hours — Smoking Root Beer Ham on Green Egg with Apple Wood Chips

Slow smoking the marinated root beer ham using a drip pan. Fill the drip pan with a quart of marinate with some apple juice. Choosing the right pairing of wood chips will help give a great mild smoky profile finish. My favorite mild smoking chips is apple wood. These chips never come off to strong of smoked flavor profile. The Green Egg does a wonderful job of keeping smoke circulation around the ham. The trick is keeping heat as low as possible without charcoal going out. Keeping the temperature around 250°F works out best. All dampers are just about closed off. Second trick is soaking wood chips with water in a ziplock bag for a good hour. Using a half of ham it takes about 3 cups chips. Adding a hand full of chips every 20 to 30 minutes. I smoked half of a ham for about 4 to 5 hours to internal temperature reaching 150°F. It’s all about the glazeWhile the ham is smoking it’s time to make the glaze. I used the root beer marinate to make this glaze. By using a heavy duty sauce pan and reducing marinate into a thick syrup. Don’t try to rush reduction, just keep cooking at a good slow boil. When the bubbles become very large the syrup is just about ready. Don’t get fooled as the syrup cools, the glaze will get thick. Reducing the syrup too long will become too caramelized and that can have too strong of a burnt taste. Pour syrup glaze into a bowl

Brush glaze onto ham about half way into smoking process, the internal temperature of ham around 100°F. Every 20 to 30 minutes brush on some glaze and and more wood chips to coals. When the ham is finished it will have shiny glaze and golden color. Be sure to save the remainder of glaze to drizzle over ham as it is served. OMG it so good. My all time favorite is Swedish Buns with Smoked Root Beer Ham and Cranberry Jam.

Nutrition Facts

Smoked Root Beer Ham

Amount Per 320g

Calories 320 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 1463mg 61%

Potassium 40mg 1%

Total Carbohydrates 39g 13%

Sugars 37g

Protein 25g 50%

Calcium 1%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Smoked Root Beer Ham

Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Smoked Root Beer Ham

Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Ingredients

Root Beer Marinate

Root Beer Ham

1/2 Whole Cooked Ham With the bone in

Servings: Servings

Units:

Instructions

Root Beer Marinate

Combine together the root beer, Worcestershire sauce, brown sugar, prepared mustard in large stock pot or storage container. Whisk well until all ingredients are mixed and dissolve the brown sugar into the marinate.
Refrigerate the marinating ham overnight. If marinating a whole large ham marinate for at least 24 hours.

Smoking Root Beer Ham

Prepare smoker. I like to use Green Egg Smoker/Grill. First get charcoal started this takes about 10 minutes. Caution don’t get charcoal too hot about 1/3 coals red hot. Get place setter with drip pan filled with 2 to 3 cups of marinate and 2 cups of apple cider or beer/wine. I like to set temperature proble on grill to read smoke chamber temperature. Add a good hand full of soaked apple wood chips.
Place 1/2 ham cut side down onto clean grill grids. Then put into plate setter. Put the temperature probe into meaty section of ham. This probe will read the internal temperature of the ham. Close lid set dampers to almost totally closed.
Adjust dampers so chamber temperature is 225°F to 250°F. this is tricky keep an eye on temperatures. Don’t let heat get over 300°. If gets too hot add more liquid to drip pan and close the dampers more. If you have too add some ice to drip pan get that temperature down.
The key to successfully smoked ham check every 20 to 30 minutes add soaked wood chips handful at time.
About 1/2 way into smoking time, internal ham temperature is near 100°F start brushing root beer glaze onto ham. Continue brushing root beer glaze every 20 to 30 minutes. Remember to add a handful soak chips to charcoal.
When the ham reaches internal temperature of 150°F it’s done.
Remove smoked ham from smoker and cover with foil. Let it rest for 15 minutes or more.
OMG this is outrageous good ham. Slice and drizzle some of the root beer glaze over ham. Serve with mashed sweet potatoes and green vegetables. Or make my flavor Smoked Root Beer Ham sliders on Swedish Buns with Cranberry Jam Yum.

Share this Recipe

Powered byWP Ultimate Recipe

Swedish Buns

Swedish Buns brings back fond memories of my mom making these wonderful soft enriched dinner roll buns. It was a traditional holiday favorite buns that she made every Thanksgiving and Christmas as far back as I can remember, somewhere around late 1950’s. The family would get together around your farmhouse dining room table that could hold 18 relatives. I can still remember the basket of these buns on the table along with all the traditional trimmings.

All about the buns:

Swedish Bun recipe has evolved over years, I have made thousands of Swedish Buns around the holiday’s a whole speed rack of rolls at a time. That’s 4 dozen rolls on sheet tray and rack holds 22 sheet pans or 1056 rolls one batch. We would sell these to raise money for Bakery Program around Thanksgiving. So my mom’s recipe evolved making large quantity had to do some modifications to original recipe. This recipe is modify version on mom’s recipe using ingredients that we have today. We had fresh cream and butter, cage free eggs, lard and basic all-purpose flour. These where staples in farm house kitchen.

These Swedish Buns is enriched dough with lots of milk, heavy cream, fresh eggs, butter, lard, all-purpose flour and salt. Now day’s it’s hard to find fresh cream in glass bottle, so I use heavy cream between 36 to 40% butterfat. Today there are more cage free eggs available but it’s expensive, large AA eggs will be fine. Good whole milk 3% works best, be sure to scald the milk to 165°F and cool down to 80°F.

Use good quality unsalted butter, over the years the lard was replaced with healthy shortening like Crisco. The flour is important part of recipe, all-purpose flour will work, but it needs to be a strong bread flour like King Arthur Unbleached. This flour is close to 13% protein which will make a good Swedish Bun dough. Remember do not forget the salt, use plain salt that doesn’t have iodine.

Swedish Buns

Swedish Buns is a enriched roll that is perfect for the Holidays. Based on my mom's recipe that dates back to 1950's. Mom made these for so many family gatherings on Thanksgiving and Christmas. If you are looking for a wonderfully sweet tasty dinner roll this is the one for you. I have made thousands of these Swedish Buns over many years, so many always asking for more.

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Swedish Buns

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Ingredients

2 pkts instant yeast
1/3 cup water warm 100°F
10 2/3 ounces milk, whole scalded 165°F
1 1/3 ounces unsalted butter softened
1 1/3 ounces crisco shortening
8 ounces bread flour
2 teaspoons plain salt
2/3 cup sugar, granulated
2 large eggs
2/3 cup heavy cream scalded to 165°F
3 cups bread flour depending on humidity use more or less flour.

Servings: rolls

Units:

Instructions

sponge dough

Start the yeast with first amount of warm water in bowl. This activates yeast for faster rise.
Scald milk over medium heat until the milk reaches 165°F. A skin will from on top of milk. Remove from the heat and cool to 110°F.
Pour the cooled down milk, soft butter, shortening, activated yeast and water mixture and first amount of flour to mixer bowl. With paddle attachment attached to the mixer beat on medium speed until soft dough is formed. This should take about 3 minutes to mix. Remove the paddle from dough and scrap clean. Cover soft dough with plastic wrap and let sponge ferment for 45 minutes.

Swedish Bun Dough

Scald the heavy cream to 165°F and cool while the sponge dough is fermenting.
After the sponge dough has fermented, add cooled scalded cream, eggs, sugar, salt and remaining bread flour. With dough hook attachment mix on medium speed the dough. This should take about 10 minutes, the dough will be sticky but should be too sticky to fingers. If very sticky mix a little longer, caution not to add too much flour this makes a heavy dough. Stretch dough to see if it will form thin window pain like structure. If it doesn't form the gluten is not developed enough. Note this is enriched dough so it takes lots of mixing to achieve proper structure.
Cover dough and let raise for 30 to 40 minutes. Then refrigerate for 8 to 12 hours, this allows dough to develop flavors and dough is easier to handle. The Swedish Bun Dough doubled in size. Notice the finger print holding shape.
Cut to dough into 2.5 ounce portions and shape into balls. Use your hands cupped slightly rolling on board to shape into rounded balls.
Place on prepared sheet pan with parchment paper.
Cover Swedish Buns with sprayed plastic wrap while final raising. and let raise until double in size. This should take up to 60 minutes in warm place.
Bake in 350°F oven. About half way through baking rotate pans for even baking. Swedish Buns take about 12 to 15 minutes to bake.
They should be nice golden brown but not too brown. Brush with melted butter to nice shine.
Serving suggestion, Smoked Root Beer Ham with Cranberry Jam. Perfect for the Holidays and New Year Parties.

Share this Recipe