Coconut Relish

1 8 oz. pkg. sweetened shredded coconut
1 jalapeno, seeded
1 T. Dijon mustard
3 T. mayonnaise
1/4 C. coconut syrup
1/4 C. water

Blend the coconut, jalapeno, mustard, mayo, syrup, and water in a blender until liquified.
Pour into a saucepan and bring to a boil.  Cook the mixture at a gentle boil for 10 minutes.  Remove from the heat and set aside to cool before serving.

Coconut syrup can be made with equal parts sugar and water, and coconut flavoring.

White Chicken Chili

1 pound chicken breast, raw, cubed
1 medium onion, chopped
1 1/2 t. garlic powder
1 T. vegetable oil
In a large pot, sauté the above ingredients until cooked thoroughly.

Add the following:
2 cans great northern white beans with juice
1 can corn
1 t. salt
1/2 t. pepper
1 t. cumin
1 t. oregano
1/8 t. cayenne (optional)
2 cans chopped green chilies

Stir well and let simmer for 30 minutes.

Add:
1 C. sour cream
1/2 C. cream

Honey Balsamic BBQ Sauce for Meatballs

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1/4 cup honey

1 Tablespoon Worcestershire sauce  

1 Tablespoon Dijon mustard

1/4 teaspoon garlic powder

salt and pepper

Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.

I use the frozen meatballs from Costco; bake them on a cookie sheet according to the directions, and then cover with the sauce.  

Orange Marmalade Ginger Glaze for Ham

• 1 cup orange marmalade
• 2 tablespoons orange juice
• 1 tablespoon grated ginger root
• 2 tablespoons Dijon mustard

1. Preheat your oven to 325 degrees.
2. Combine all ingredients for the glaze; mix well.
3. Place your ham on a baking rack, add a little water to the bottom and cover the entire pan with tin foil.
4. Follow package instructions for cooking your ham. Your cooking time will vary based on the cut and type of ham.
5. Brush glaze on your ham during the last 20 minutes of baking. Return your ham to the oven and continue baking, this time with no tin foil.
6. When ham is done (internal temperature information is in the notes), remove from oven, cover, and allow to rest for 15-20 minutes before carving.