Tasty Tuesday

Here you go - the first official "Tasty Tuesday" posting as promised! After reviewing my menu plan for last week I realized I had to share two new recipes I tried last week because they were both equally delicious.

The first is Beer-Glazed Ham. I have always wanted to learn to make my own ham. While ham is certainly a family favorite at holidays, I didn't see why it couldn't be an everyday meal as well. I used a turkey ham for this recipe and it was incredibly delicious! And it was incredibly easy to make as well and it left us with lots of leftovers which is a rare occasion in our house (thanks to my high-metabolism hubby).

BEER-GLAZED HAM


Ingredients
1 Boneless Fully Cooked Ham (3lbs)
1 Can (12 ounces) beer
2 Cup packed brown sugar
2 Tablespoons balsamic vinegar
2 Teaspoons ground mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. Set aside 2 tablespoons of beer. Pour remaining beer over the ham. Bake, uncovered, at 350 degrees for one hour.

In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer. Spread over ham. Bake 40-45 minutes longer or until a meat thermometer reads 140 degrees, basting occasionally.

I served the ham with mashed potatoes and roasted asparagus

The second new recipe I tried was also from Taste of Home. When we were visiting Dave's grandma in Arizona she had lots of old recipe magazines lying around. She graciously let me tear them apart in search of new recipes to try. This second recipe is for Chicken Tortellini Alfredo. I served this main dish with salad and fresh Italian bread.

CHICKEN TORTELLINI ALFREDO


Ingredients
1 Package frozen cheese tortellini
2 Cups fresh broccoli florets
1 Cup fresh baby carrots
3 Tablespoons olive oil, divided
1 Large onion, cut into wedges
1 1/2 tsp. minced garlic
3 boneless skinless chicken breasts cut into strips
1 Jar (15oz) Alfredo sauce
1/4 tsp. Italian seasoning
1/4 tsp. dried basil
1/4 tsp. dried oregano

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tbsp. oil for 5-6 minutes or until crisp-tender. Stir in the onion and garlic. Saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm.

In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings. Heat through. Drain tortellini, add to chicken, toss to coat.

Note: The original recipe called for mushrooms but we left that out. I also used chicken breast that we had pre-grilled.

Hope you enjoy trying these new recipes! I've got three new recipes on this week's menu that I'll share if we like them. Bon Apetit!