Sunday, April 8, 2012

Dinner on the Farm - Easter Dinner

It's a beautiful weekend in South Texas! A great time for good, healthy food on the patio.

Yesterday John smoked a Smithfield ham on the smoker. Yes, it was a smoked Smithville ham but something about cooking it over oak wood in our smoker makes it so much better. We never worry about the sodium content in the ham as we don't eat many things with sodium. Our rule of thumb is to keep our sodium intake under 1000mg's or less a day consistently. If we don't add sodium to the rest of the things we are preparing we should be in-line with our daily intake.

With the ham we will have deviled eggs from the abundance of eggs the hens are laying using simple ingredients and no sodium. I used garlic powder instead.

I will also steam some cauliflower and saute some zucchini in olive oil with garlic and onion to complete the meal again, no sodium, just the full flavor of the vegetables. If the vegetables are fresh you do not need to add anything to them.

Hope you are having a blessed Easter.

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