Ham & pineapple skewers

Major, major easy and I love easy, the combination reminds me of an Hawaiian pizza topping. The sweet and salty taste really burst through the pineapple and ham, the caramelization is beautiful just be careful not to over cook the skewers and dry them out.

Thanks to Paleoleap.com for this meal idea I made a few changes to what i had on hand. The day I made these skewers it was cold and rainy outside so I used a large non-stick skillet. Besides, I'm not too great on the grill yet, normally friends or staff members will come over on the weekends and BBQ, but with this dish it's the next best thing to grilling because of the coloring it gets from the pineapple juice, maple syrup, mustard, and the right heat.

This is all you need...

~ 1 can pineapple chunks 

***you can use a fresh pineapple and cut to desired size chunks 

~ 1/4 cup of the pineapple juice 

~ 1lb ham cut into 1' chunks or desired size

 *I had the butcher cut me a thick piece of deli ham 

~ 1tsp. Dijon mustard 

1+1/2 TBSP coconut oil 

~ 2tsp. pure maple syrup 

~ 1 knob fresh ginger smashed then diced 

~ 1/8 tsp fine pepper 

~ sea salt to taste 

~ wooden skewers 

• melt oil in microwavable bowl

• remove the bowl and add the pineapple juice, mustard, maple syrup, ginger. and fine black pepper, stir to combine

• add the ham and pineapple chunks to the mixture, mix to coat, allow to marinate 5 -10 minutes

• remove the pineapples and ham from the marinade 

• thread the skewers starting with a ham chunk them pineapple chunk * I used 2 chunks of pineapples after each ham chunk, and repeat, sprinkle with sea salt to bring out more flavor.

• place a large non-stick skillet over medium high heat, allow the skillet to heat but not burn

• once heated place threaded skewers  (do not crowd skillet leave room to turn skewers) allow to cook check to see burning 3-4 minutes now turn over and based with the remaining marinade and repeated this process on all four sides until all sides are colored with caramelization 

now serve

....and ENJOY!!!

Canadian bacon & shrimp bake topped with crisp hash browns

Sunday brunch is now served

 I was super stoked to cook this for brunch today. I sent pictures of the finish product to my kids and they came after church toting Orange juice. I hope you enjoy it. 

 

The recipe makes servings for 4, in this dish I used:





 3 slices of Land O'Frost Canadian bacon, chopped

1/2 cup of low-fat sour cream

1/2 cup Oikos plain Greek yogurt

***you can use 1 cup of either one  

1 TBSP Dijon mustard

1/2 tsp. of Kosher salt, 1/2 tsp. pepper 

15 medium shrimp shelled and deveined + 4 large shrimps cleaned with tail on  

***I seasoned my shrimp last night in garlic powder, dried basil, EVOO and Creole seasoning

3 mini sweet pepper, sliced, sautéed in ghee just long enough to color them, set aside

1 14oz pkg. frozen chopped spinach, thawed

2 tsp. lemon zest

2 cups frozen shredded hash browns

2 TBSP fresh parsley

2 TBSP EVOO

                                                                          ...this is how you do it

1) Preheat oven 425F

2) quickly sauté the 15 medium shrimp in ghee (or butter) just to get a nice brown color, set aside

***do not fully cook them 





 

3) In a large bowl whisk together sour cream, yogurt, cornstarch, mustard, lemon zest, Kosher salt, and pepper

4) Add the Canadian bacon and cooked shrimp, then toss to coat

5) Squeeze out the moisture from the thawed spinach and mix it into the shrimp bacon mixture

 

6) Divide the shrimp, bacon, spinach mixture into 4 oven safe 1-cup baking dishes and place them on a baking/cookie sheet

 

7) Put the 2 cups of hash browns in a bowl and add the parsley and EVOO and toss to coat, then top each dish with the hash brown mixture, bake for 20 - 25 until bubbling and brown

***if needed cook under the broiler until golden brown

 

8) When the done remove from oven set aside. In a small skillet cook the remaining 4 large shrimp in 1 tsp. of EVOO until done and garnish each dish with a shrimp... ENJOY