Easter is but a bunny hop away, and to get ready for the holiday, chef Chris Valdes is sharing a few tasty recipes that can served up with any holiday spread.
The Miami-based chef joined "GMA3" on Friday with three dishes that combine bright flavors with comforting classics and are perfect for any spring gathering.
Take a look at the full recipes below, and shop any last-minute kitchen equipment to make the dishes at home with ease.
Ingredients
1 spiral-cut ham (7 to 9 pounds)
1 cup guava marmalade
1/4 cup pineapple juice
1 tablespoon brown sugar, optional
Pinch of salt
Fresh herbs or citrus, optional, for garnish
Directions
Preheat the oven to 325 F. Place the ham cut-side down in a roasting pan and cover loosely with foil.
Warm the ham for about 1 hour, or until heated through.
In a small saucepan, combine the guava marmalade, pineapple juice, brown sugar if using, and a pinch of salt, and warm until smooth and glossy.
Remove the foil and brush the ham generously with the glaze, making sure it gets into the slices.
Increase the oven temperature to 400 F, and return the ham to the oven uncovered.
Bake for 15 to 20 minutes, basting once or twice, until caramelized and shiny.
Let rest for 10 minutes before serving and garnish as desired.
Ingredients
2 pounds rainbow carrots, peeled and trimmed
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons honey
1/2 cup queso fresco, crumbled
4 strips bacon, cooked and crumbled
Directions
Preheat the oven to 400 F.
Toss the carrots with the olive oil, salt, and black pepper, and spread on a baking sheet in a single layer.
Roast for 20 to 25 minutes, until tender and lightly caramelized.
Drizzle the honey over the carrots and return to the oven for 5 minutes.
Transfer to a serving dish and top with queso fresco and crispy bacon.
Serve warm.
Ingredients
1 cup white rice
2 cups water
Pinch of salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 cinnamon stick, optional
Ground cinnamon, for topping
Directions
In a pot, combine the rice, water, salt and cinnamon stick if using. Bring to a boil, then reduce to a simmer.
Cook until the rice is tender and most of the water is absorbed, about 15 to 18 minutes.
Stir in the evaporated milk and condensed milk.
Cook over low heat, stirring frequently, until creamy and slightly thickened, about 10 to 15 minutes.
Remove the cinnamon stick.
Serve warm or chilled, topped with ground cinnamon.
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