Allrecipes – April-May 2019

ALLRECIPES.COM 110 APRIL/MAY 2019

SWEET SLOW

COOKER CHAI HAM

HANDS-ON 10 MIN TOTAL 18 HR, 40 MIN

SERVES 12 SUBMITTED BY SMOOCHTHECHEF

26 REVIEWS

2 cups packed light brown sugar

1 (5- to 6-lb.) bone-in ham

1 (20-oz.) can crushed

pineapple with juice

3/4 cup chai tea latte concentrate

(such as Tazo) [An easy substitute:

Stir together 3/4 cup brewed

black tea, 1/4 tsp. cinnamon,

1/8 tsp. ground cardamom, and

1/8 tsp. ground ginger.]

Fresh mint leaves (optional)

1. Put 11/2 cups brown sugar in a 6-qt. slow
   cooker insert. Add ham, flat side down;
   pour pineapple with juice over ham. Sprinkle
   with remaining 1/2 cup brown sugar; pour
   chai concentrate over top. Chill, covered,
   12 to 24 hours.


2. Cook on Low 61/2 hours or until a
   thermometer inserted in center registers
   145°F. Keep warm up to 2 hours. To serve,
   transfer to a platter and slice. Strain
   pineapple, discarding liquid, and serve as a
   relish with ham. Sprinkle with mint (if using).
   armagazine.com/
   sweet-slow-cooker-chai-ham
   PER SERVING: 298 CAL; 8G FAT (3G SAT); 47G PRO;
   9G CARB; 0G FIBER; 1,670MG SODIUM; 9G SUGARS

EASY BUTTERMILK BAKING

SHEET PANCAKES

HANDS-ON 10 MIN TOTAL 30 MIN

SERVES 6 SUBMITTED BY MATT WENCI

27 REVIEWS

2 1/2 cups complete buttermilk

pancake mix

1 1/2 cups water

1 to 2 Tbsp. turbinado sugar

Fresh berries, granola,

and maple syrup

1. Preheat oven to 425°F. Line a 10x15-inch
   baking pan with foil; coat with cooking
   spray. Whisk together pancake mix and
   water in a large bowl. Let stand 10 minutes.


2. Pour batter into prepared pan, spreading
   to corners. Sprinkle with sugar.


3. Bake until lightly browned, 10 to
   12 minutes. Cut into squares. Serve with
   berries, granola, and maple syrup.
   armagazine.com/easy-
   buttermilk-baking-sheet-pancakes
   QUICK VEGETARIAN
   PER SERVING: 308 CAL; 4G FAT (1G SAT); 7G PRO;
   61G CARB; 2G FIBER; 587MG SODIUM; 25G SUGARS

EGG AND HASH

BROWN CASSEROLE

HANDS-ON 15 MIN TOTAL 14 HR, 25 MIN

SERVES 12 SUBMITTED BY DDELISLE

50 REVIEWS

1 (28-oz.) package frozen

diced hash brown potatoes with

onions and peppers, thawed

[To quickly thaw potatoes,

microwave in a partly covered

bowl 4 minutes, stirring once.]

1/3 cup vegetable oil

10 eggs

1 1/2 cups sliced fresh mushrooms

6 oz. shredded Monterey Jack cheese

with jalapeño peppers (11/2 cups)

4 oz. shredded Swiss cheese (1 cup)

3/4 cup milk

2 Tbsp. chopped fresh parsley,

plus more for garnish

1 1/2 tsp. garlic salt

1/2 tsp. salt

1/4 tsp. black pepper

1 cup halved or quartered

heirloom cherry tomatoes

1. Preheat oven to 425°F. Toss potatoes with
   oil in a large bowl until well coated. Press
   potatoes into bottom and partially up sides
   of a 9x13-inch baking dish to create a crust.
   Bake until golden brown, about 40 minutes.
   Cool on a wire rack 30 minutes.


2. Meanwhile, stir together eggs,
   mushrooms, 1 cup Monterey Jack cheese,
   the Swiss cheese, milk, parsley, garlic salt,
   salt, and black pepper in a large bowl. Cover
   and chill potato crust and egg mixture,
   separately, overnight.


3. Preheat oven to 350°F. Pour egg mixture
   over hash brown crust; spread evenly.
   Bake 35 minutes. Top with tomatoes and
   remaining 1/2 cup Monterey Jack cheese.
   Bake until eggs are set and edges are
   browned, about 10 minutes. Let stand
   15 to 20 minutes before serving. Top with
   additional parsley and black pepper.
   armagazine.com/egg-and-
   hash-brown-casserole
   VEGETARIAN GLUTEN-FREE
   PER SERVING: 274 CAL; 18G FAT (7G SAT); 13G PRO; 15G
   CARB; 1G FIBER; 412MG SODIUM; 2G SUGARS

CARROT GINGER MULES

Stir together 4 cups carrot juice, 1 cup

pineapple juice, and 1/4 cup lime juice in a

pitcher. Chill, covered, up to 24 hours. Stir

in 2 (12-oz.) bottles chilled ginger beer just

before serving. Pour into 8 ice-filled glasses.

Add 1 oz. (2 Tbsp.) vodka to each glass,

if desired. Garnish with lime wedges and

halved baby carrots. Serves 8.

armagazine.com/carrot-ginger-mules

GLUTEN-FREE VEGAN

PER SERVING: 133 CAL; 0G FAT (0G SAT); 1G PRO;

25G CARB; 1G FIBER; 80MG SODIUM; 8G SUGARS

SPRING STRAWBERRY

SPINACH SALAD

HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN

SERVES 8 SUBMITTED BY MONA

239 REVIEWS

2 (5- to 6-oz.) packages

fresh baby spinach

2 1/4 cups sliced fresh strawberries

1 cup thinly sliced red onion

1/2 cup coarsely chopped

toasted walnuts

1/2 cup vegetable oil

1/4 cup sugar

3 Tbsp. white wine vinegar

1/2 tsp. salt

1 1/2 tsp. poppy seeds

1/4 tsp. black pepper (optional)

1. Toss together spinach, 2 cups
   strawberries, the onion, and walnuts in an
   extra-large bowl.


2. Blend oil, sugar, 1/4 cup strawberries, the
   vinegar, and salt in a blender until smooth.
   Stir in poppy seeds. Cover and chill salad
   and dressing, separately, up to 24 hours.


3. To serve, stir dressing and pour over
   spinach mixture; toss to coat. Sprinkle with
   black pepper (if using).
   armagazine.com/strawberry-spinach-salad
   HEALTHY GLUTEN-FREE VEGAN
   PER SERVING: 224 CAL; 19G FAT (2G SAT); 2G PRO;
   13G CARB; 2G FIBER; 174MG SODIUM; 9G SUGARS

LOW-CARB ALMOND

COCONUT SANDIES

HANDS-ON 15 MIN TOTAL 40 MIN

MAKES 1 1/2 DOZEN SUBMITTED BY MELANIE

10 REVIEWS

1 egg white, lightly beaten

3 Tbsp. plain full-fat Greek yogurt

2 Tbsp. water

2 Tbsp. coconut oil

1 Tbsp. vanilla extract

1 cup almond flour

1 cup unsweetened flaked coconut

2 Tbsp. slivered almonds,

toasted and chopped

1 tsp. lemon zest

2 packets (2/3 tsp.) Stevia in the

Raw or equivalent amount of

another natural sweetener

1/2 tsp. Himalayan or other sea salt

4 tsp. flaxseed meal

1. Whisk together egg white, yogurt,
   water, coconut oil, and vanilla in a bowl.
   Stir in almond flour, coconut, almonds,
   lemon zest, Stevia, and salt. Let stand until
   coconut softens, about 10 minutes.


2. Preheat oven to 325°F. Line a large cookie
   sheet with parchment paper.

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