Roasted Corn & Pepper Dip

 Roasted Corn & Pepper Dip

1 cup frozen whole kernel corn, thawed

1 cup red pepper, chopped 

2 tsp olive oil

Salt 

Pepper

3 cans crab or 1 cup

1 cup Monterey Jack, jalapeño cheese, shredded 

1/3 cup mayonnaise 

1/4 cup sour cream 

1/4 cup green onions, sliced 

Preheat oven to 435 degrees. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Set aside. 

In a small bowl combine corn, and sweet pepper. Drizzle with olive oil, season with salt & pepper and toss to coat. Spread on baking sheet and roast uncovered about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and cool. 

Reduce oven to 375 degrees. Lightly grease a small quiche dish or casserole and set aside. 

In a medium bowl stir together crab meat, cheese, mayonnaise, sour cream and green onions. Stir in. Oiled roasted vegetables. Transfer mixture to prepared dish. 

Bake uncovered approximately 20 minutes or until bubbly and golden. 

Serve with tortilla or pita chips. 

Beef Short Ribs Instant Pot

 Beef Short Ribs Instant Pot

1 lb beef short ribs

2 tbsp vegetable oil

1/2 cup red wine 

2 cups beef stock 

Salt

Pepper

1 tbsp cornstarch

Set Instant pot on sauté and once it reads hot add vegetable oil. Season ribs generously with salt and pepper on all sides. Add ribs to instant pot and sauté 3- 4 minutes on each side. Remove ribs and set aside. 

Add red wine and deglaze the pot until all brown bits are scraped up. Add beef stock. Hit cancel. Return the ribs to the pot and set pot to pressure cook 60 minutes. It will take 10 - 15 minutes to come to pressure. Natural release 15 minutes then release the rest of the pressure. 

Remove ribs to a serving plate and cover to keep warm. 

Hit cancel, then sauté and simmer the juices until reduced   Add cornstarch and simmer until sauce has thickened. Serve over ribs. 

Brown Sugar Mustard Glazed Ham

 Brown Sugar Mustard Glazed  Ham

8 - 10 lb bone in fully cooked ham

1/2 cup water 

1/2 cup butter 

1 cup brown sugar

2 tbsp Dijon mustard 

1/4 tsp ground cinnamon

1/4 tsp ground cloves 

4 cloves garlic, minced 

Preheat oven to 300 degrees. 

Score a 1” wide diamond pattern 1/4” deep over the entire ham. Place the ham in a baking tray, pour 1/3 cup water into the base of the pan and cover the ham with foil & bake for 30 minutes.  

Heat the butter in a small saucepan over medium heat until golden brown. Add brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the sugar has dissolved, approximately 2 minutes. 

Reduce heat to low and add the garlic. Allow it to become fragrant for a minute or two until the glaze just begins to simmer, then set aside to cool to lukewarm. 

Remove the ham from the oven after 30 minutes and increase the temperature to 425 degrees. Pour 1/3 of the glaze over the ham, brushing between the cuts to ensure even cover. Return to oven and bake uncovered 15 minutes. 

Remove from oven, brush with another 1/3 of the glaze and some of the pan juices. Bake an additional 15 minutes and repeat until a dark golden brown crust has formed, approximately 30 - 45 minutes in total. 

Remove from oven and allow to rest 10 - 20 minutes before slicing.