Friday, April 18, 2014

Easter Weekend Free Shipping from Tropical Traditions FREE Shipping is back this weekend at Tropical Traditions!

Use coupon code 34312 at checkout and you will receive FREE ground shipping on orders of $12.99 or more! Also, please note that Tropical Traditions is including Hawaii and Alaska in this special. 

This the perfect time to order heavier items, like coconut oil, non-toxic household cleaning supplies, and more! FREE Shipping ends Monday (4/21)!

Tuesday, April 15, 2014

Apricot, Orange, and Rosemary Glazed Pork Roast

This glazed pork roast is special enough for Easter, but easy enough that you aren't in the kitchen all day, too.  Make the glaze a day or two in advance to save you even more time.

Apricot, Orange, and Rosemary Glazed Pork Roast
  • 1 - 3lb pork loin roast, trimmed
  • 1 t salt
  • 3/4 t freshly ground black pepper
  • 1/3 C dried apricots, chopped
  • 1 T fresh orange zest
  • 2 T honey
  • 3/4 C filtered water
  • 1/4 C dry sherry
  • 1 ½ T fresh minced rosemary leaves
  • 1/4 t red pepper flakes (optional)
  • 3 garlic cloves, minced 
  1. Preheat the oven to 350 degrees F. 
  2.  Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.
  3. To make the glaze, combine all the glaze ingredients in a saucepan. 
  4. While stirring, bring to a boil and cook over med-low heat until well combined and thickened to the consistency of a slightly runny jam. 
  5.  Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce. 
  6.  Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F. 
  7.  Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.

Decadent Deviled Eggs with Bacon & Chives

It's true.  This year I forgot to save some fresh eggs in the back of the fridge for a few weeks.  Why would I want to do that?  Well, the fresher the eggs, they harder they are to peel.  Recently I ran across this tip to add baking soda into the cooking water.  I'm going to give that a spin and will let you know my results.

By the way, these deviled eggs are heavenly...especially if you aren't a fan of mayo or that incredibly awful stuff that rhymes with Miracle Drip.  *ahem*

Decadent Deviled Eggs with Bacon & Chives
  • 12 lg. hard-boiled eggs, cooled and peeled
  • 6 slices nitrate-free pastured bacon, chopped
  • 2 T fresh chives, chopped
  • 2 t Dijon mustard 
  • 1 t apple cider vinegar 
  • 2 T freshly grated Parmesan cheese
  • 1/4 C sour cream
  • 1/2 t freshly ground black pepper
  • Smoked paprika, to garnish

  1. Cook bacon pieces until crisp. Drain and allow to cool.  
  2. Slice each of your eggs lengthwise in half, to make 24 halves.  
  3. Scoop egg yolks out and into a bowl. Mash slightly.  
  4. Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired. 
  5.   Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!

Wednesday, April 9, 2014

Maple Brandied Ham case you are looking for a great ham recipe for Easter, here's one for you.  Although we really like Honey Maple Glazed Ham & Carrots, this recipe creates a ham that is not quite so sweet, which I like better.  While the brandy and mustard impart a little more of a sophisticated flavor, this is one of the easiest recipes you will ever make.

Maple Brandied Ham
  • 1 C real Grade B maple syrup
  • 1/4 C brandy or bourbon
  • 2 T grainy mustard
  • 1 bone-in half ham (about 6 pounds), fully cooked
  1. In a small saucepan, combine sucanat, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
  2. Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake (without glaze!) until thermometer inserted in thickest part reads 145 degrees, about 1- 1/2 hours.
  3. Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. 
  4. Slice and drizzle a small amount of the glaze over the top of the cut pieces.  Serve warm or at room temperature.

Tuesday, April 8, 2014

Easter Dinner Menu - Traditional Easter dinner, a few things come into play whether we have this traditional Easter dinner or a more casual menu.  If we have guests over, we usually will have a more formal meal.  But, if we are celebrating just as a family, we opt for a more casual dinner since our Passover Seder dinner is formal.

The other factor is the weather.  If it is a beautiful Spring day, we go for the more casual meal, while if it is cloudy, cool, and/or rainy, we are much more in the mood for this menu.

Thank goodness for Accuweather!

Sautéed Green Beans with Slivered Almonds
Iced Water with fresh Lemon Slices
Strawberry Shortcake with Whipped Cream

Easter Brunch Menu
We normally attend Easter services on Saturday night.  I know.  Kinda different.  It was strange at first, but since we've been doing this for the past several years, we really enjoy the relaxing Easter morning this has created.  If you are one of those amazing souls that attends a 6am Easter sunrise service... my hat is off to you!

This brunch menu is simple enough so you don't spend a lot of time in the kitchen, but still have a nice meal to get you through the day until Easter dinner.

Scrambled Pastured Eggs
Pastured Bacon
Raw Whole Milk