Grilled Glazed Spiral Ham

F & L Market has spiral sliced hams on sale for $1.99 a pound. This is a delicious way to glaze and grill it!
Glaze ingredients:
  • 1/2 cup apricot jam or preserves
  • 1/2 cup honey
  • 1/2 cup white wine
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp balsamic vinegar
  • 1 tsp Yoshida’s cooking sauce (or soy sauce if desired)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp Ancho chile powder (substitute chipotle or cayenne as desired)
  • 1/4 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/8 tsp sage
  • 1/16 tsp ground cloves
Instructions:
  1. Combine all ingredients, except the ham, and mix well in medium-size bowl.
  2. Add the glaze mixture between each slic.
  3. Place the ham flat side down in a disposable aluminum pan.
  4. Set up the grill for indirect or two-zone grilling with coals and smoke wood on one side and nothing on the other.
  5. Target temperature inside the grill is 325.
  6. Place aluminum pan over the side with no coals.
  7. Cooking time is 12-13 minutes per pound to an internal temperature of 140-150 degrees.
  8. Brush on another coat of glaze every 20 minutes throughout the cooking process.
  9. Pull the ham from the grill when it hits 140 degrees and let rest for 10 minutes so the juices redistribute throughout the meat.
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Asian Sticky Ribs

F&L Market has Country Style Ribs for $1.99 a pound and this is a fantastic recipe that rivals even the finest restaurant version.
Ingredients:
  • 2½-3 lbs pork ribs
  • ¼ cup white vinegar
  • salt
  • Marinade/Sauce:
  • 1 tbsp hoisin sauce
  • ½ cup soy sauce
  • ½ cup sugar
  • ½ cup ketchup
  • ¼ cup lemon juice
  • 3 tbsp honey
  • 1 tbsp ginger, diced
  • 1 tbsp garlic, diced
  • Garnish: sesame seeds and chopped green onion
Instructions:
  1. Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
  2. In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.
  3. Place the cooked ribs in a large ziplock bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.
  4. Barbecue the ribs till slightly charred, reserving the marinade.
  5. In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.
  6. Serve hot!
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Asian Sticky Ribs

F&L Market has Country Style Ribs for $1.99 a pound and this is a fantastic recipe that rivals even the finest restaurant version!
Ingredients:
  • 2½-3 lbs pork ribs
  • ¼ cup white vinegar
  • Salt
  • Marinade/sauce:
  • 1 tbsp hoisin sauce
  • ½ cup soy sauce
  • ½ cup sugar
  • ½ cup ketchup
  • ¼ cup lemon juice
  • 3 tbsp honey
  • 1 tbsp ginger, diced
  • 1 tbsp garlic, diced
  • Garnish: sesame seeds and chopped green onion
Instructions:
  1. Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
  2. In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.
  3. Place the cooked ribs in a large ziplock bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.
  4. Barbecue the ribs till slightly charred, reserving the marinade.
  5. In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.
  6. Serve hot!
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Southern Oyster Casserole

F & L Market has Fresh Chesapeake Oysters for $12.49 a pint. This is a delicious way to bring oysters to the table.
Ingredients:
  • 2 quarts oysters
  • 1/4 pound (1 stick) butter
  • 3 whole scallions, chopped
  • 1 green or red bell pepper, seeded, deribbed, and chopped
  • 1/2 pound mushrooms, sliced
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1/4 cup grated imported Parmesan cheese
  • Freshly grated nutmeg
  • 1/2 teaspoon paprika
  • Salt
  • Freshly ground black pepper
  • 1/2 cup bread crumbs
Preparation:
  1. Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or spray it with nonstick spray.
  2. Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.
  3. Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes, depending on the depth of the casserole.
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Garlic Ranch Pork Chops with Sweet Potatoes

F&L Market has whole boneless pork tenderloins for $1.79 lb. This is a simple, easy way to get dinner on the table in a flash.
  • 4-5 boneless pork chops
  • 2 large sweet potatoes cut in two
  • 1 packet (1 oz) ranch seasoning mix
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced or pressed
  • 1 teaspoon dried parsley
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
Preheat oven to 400 degrees. Clean and dry pork chops. Coat with ranch seasoning mix, minced garlic parsley , oregano and pepper. Set aside.
Coat sweet potato halves with olive oil and salt all around. Place cut side down on the baking sheet. Bake 15 minutes, then add pork chops to the pan and bake for an additional 15-20 mins until pork chops are tender. Serve right away with steamed broccoli and a side salad.
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Dr. Bob Denton talks about Congressman Goodlatte’s decision not to run in 2018

Dr. Bob on the Morning Line:

Dr Bob Denton (Goodlatte)

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Cauliflower Cheesy Mac

F&L Market has ground beef $1.99 a pound. This is comfort food at it’s best, and the carbs are cut drastically! Enjoy!
Ingredients:
  • 1 lb lean grass fed ground beef
  • head of cauliflower (4 cups of florets)
  • 4 tsp of flour
  • 4 tsp butter
  • 1 cup of milk
  • 1 1/3 cups shredded cheddar cheese
  • Himalayan salt
Instructions:
Stove Top/Oven: Spray a casserole dish with cooking spray and preheat your oven to 350. In a large skillet, cook ground beef until fully cooked. Drain any excess fat and place meat into the casserole dish. Wipe out your skillet. While you are cooking the beef, cut cauliflower into florets and steam 4 cups worth for about 6-8 minutes, or until tender on the outside but still crisp in the middle. In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together. Slowly whisk in the milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in 1 cup of cheddar cheese until fully melted, adding salt to taste. Combine beef, cauliflower, and cheese sauce in the casserole dish and mix well. Sprinkle with remaining cheese and bake at 350 for 20 minutes or until cheese is bubbly and beginning to brown. Enjoy!
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Honey Lime Pork Line

F & L Market has whole boneless pork loin for $1.79 a pound. Give this Honey Lime Marinade a try! It’s a great recipe for your slow cooker.
Ingredients:
  • 2.5 pounds pork loin
  • 1 tablespoon olive oil
  • Salt and pepper
  • Honey Lime Ginger Marinade:
  • ½ cup honey
  • ¼ cup soy sauce
  • 1 tablespoon Worcestershire Sauce
  • Juice of one lime
  • 2 garlic cloves, minced
  • ½ teaspoon ground ginger or 1 tablespoon fresh ginger
  • 2 tablespoons cornstarch
  • Optional garnish: fresh lime wedges, chopped cilantro
Instructions:
  1. In a large skillet, heat the oil over medium-high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
  2. In a small bowl, whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high, or until thermometer reads 160 degrees.
  3. Once the pork is finished, lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium-high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.
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Republican Senatorial candidate Corey Stewart talks about the Electoral Disaster

Corey Stewart

Corey Stewart on the Morning Line:

Corey Stewart Interview (110817)

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Dr. Bob Denton has a recap of Election Night

Dr. Bob on the Morning Line:

Dr Bob Denton (110817)

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