When Easter's over, wow those around your dinner table with this tasty ham dish!
I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye. It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!
Thanks to Bill's friend for this recipe that’s apparently all over the www, but this is the first I’ve laid eyes on it. It’s pineapple, ham, red bell pepper, and green onion, all coated with a tasty pineapple dressing for a delicious pasta salad.
This is another potluck dish for the summer, that’s a little different in a great way. It’s all about the fantastic sweet and tangy pineapple dressing that’s so easy to make.
The creamy sauce has a whole lot of tang, thanks mainly to the added vinegar, Dijon mustard and sour cream. Pineapple juice and a spoonful of honey take the edge off.
It gives awesome flavor when combined well in the bowl filled with pasta, pineapple, ham, peppers and onion.
It may not be the fanciest of dishes, but it’s one of the best of the season…
It will surely be a hit at your family cookout or at your next gathering!
8 ounces bow tie pasta 1 (14-ounces) can pineapple tidbits, juice reserved 1 red bell pepper, diced 2 cups diced ham 2 green onions, sliced thin
Dressing:
½ cup mayonnaise ¼ cup sour cream 1 tablespoon Dijon mustard ⅓ cup pineapple juice 1 teaspoon cider vinegar 1 teaspoon honey ½ teaspoon garlic powder Black pepper to taste
Method:
Cook pasta according to package directions. Whisk together all dressing ingredients until smooth. Combine all ingredients in a large bowl and gently toss with the dressing. Refrigerate 2 hours before serving. Store refrigerated up to 5 days.
Many thanks to all of you for your kind comments regarding Bill and his knee replacement surgery! He's doing great and is starting to swing his golf clubs now.
And, regardless of what he says, I was no Nurse Ratched!
Many thanks also, to our older son, Bubba, for all the good assistance he gave his dad. Now, to the soup! With some leftover ham from Easter, a bag of navy beans and chilly weather, it's a soup kind of day today: Bean soup with ham!
This is an easy recipe that will take a little time, but not a lot of effort. It's hot, comforting and loaded with good flavors! Navy Bean and Ham Soup Printable recipe
Ingredients:
1 pound dried navy beans, sorted and rinsed
4 cups low-sodium vegetable broth
2 cups water 1 large onion, chopped
3 garlic cloves, minced
½ teaspoon dried tarragon
1 teaspoon crushed red pepper flakes
1-2 cups ham, cut into bite-size pieces
Method:
Add beans, broth and water to large pan and bring to a boil
over high heat. Add remaining ingredients and bring to a boil again. Reduce heat to medium-low. Cook until beans are tender, 90 minutes to 2 hours. To thicken, mash a few beans at a time to the side of the
pan. Stir well and serve.
Leftover ham, you say?
I’ve got a great tasty solution for you!
This is a new lighter healthier version of an oldie, but
goodie, like Mom made. A “hotdish”
supper which tastes as good as Mom’s did, but with a lot less fat and calories;
coming in at 290 calories for 1 serving.
It’s a Live Better America
recipe.
It is truly delicious ~ Bill and I really like this dish! I’ve
made it using spiral honey ham after Easter, and a ham steak at other times
throughout the year. I see the grocery store now carries plastic containers filled with cubed ham! How easy is that?
It’s cheesy comfort food, no matter what ham you use ~ it’s a keeper!
Healthified Ham and
Potato Casserole
Adapted
Ingredients:
4 cups unpeeled red potatoes, about 4 medium
1 teaspoon olive oil
1 cup chopped green bell pepper
¼ cup chopped onion
1½ cups skim milk
2 tablespoons flour
¼ cup reduced-fat mayonnaise
1 teaspoon seasoned pepper
1 tablespoon Mrs Dash Steak Seasoning
1 cup shredded reduced-fat sharp Cheddar cheese, plus 2
tablespoons for garnish, if desired
2 cups cubed cooked ham
Method:
Heat oven to 350 degrees.
Cook potatoes in boiling water until fork tender, drain and
cube.
Heat oil in skillet over medium-high heat.
Add bell pepper and onion, cook 3-4 minutes, stirring
occasionally, until vegetables are tender.
Meanwhile, in small bowl, mix milk and flour with wire whisk
until well blended.
Stir into vegetables in skillet.
Heat to boiling.
Reduce heat, cook uncovered 2-3 minutes, stirring
constantly, until thickened.
Stir in mayonnaise, pepper, Mrs Dash and cheese; stir until
cheese is melted.
Place ham and potatoes in ungreased 2-quart casserole.
Pour milk mixture over ham mixture; stir to combine.
Bake uncovered 30 to 40 minutes or until bubbly and light
golden brown on top.
The taste and creamy texture of navy beans is addictive to
me. So, in my thinking, navy bean soup is nearly a perfect food, especially when it’s so cold
outside. Now that I’m experimenting
more with herbs, it only gets better!
Navy beans are easy to cook while being a great source of
protein, minerals and B vitamins, not to mention they can stretch a dollar.
My soup starts with a chicken broth base to which chopped
veggies were added. A good blend
of herbs for seasoning and little chunks of ham rounds it out. You might include chopped parsley ~ I
include celery leaves instead.
Now, for the recipe of this delicious soup:
Herbed Navy Bean Soup
Ingredients:
1 pound dried navy beans, sorted and rinsed
3 cups low-sodium chicken broth
1 cup water
1 large onion, chopped
2 carrots, sliced
3 green onions, green and white parts, chopped
½ cup celery leaves, chopped
3 garlic cloves, minced
½ teaspoon dried tarragon
½ teaspoon basil
½ teaspoon rosemary
1 cup ham steak, cubed (or smoked ham hocks)
Method:
Add beans, broth and water to large pan and bring to a boil
over high heat.
Add remaining ingredients and bring to a boil again.
Reduce heat to medium-low.
Cook until beans are tender, 90 minutes to 2 hours.
To thicken, mash a few beans at a time to the side of the
pan.
I love, love ham loaf ~ the saltiness of the ham with the luscious brown sugar and vinegar glaze... So, when I saw this recipe in my Cooking Light cookbook for ham slices, I was ready to try it, and ~ I already had slices of smoked ham in the refrigerator!
This ham is quick and easy and good as an entrée at dinner time, like I served it, or at breakfast or brunch. The sauce adds the perfect touch, complimenting the smoky taste of the ham. It’s a great way to use leftover ham from Easter!
The next time, I will serve it with a quiche or breakfast casserole and fruit salad. It will be delicious…
Ham Slices with Shallots & Vinegar
Ingredients:
1 tablespoon olive oil
1/3 cup shallots, sliced
1/3 cup red wine vinegar
2 tablespoons water
4 slices smoked ham
2 tablespoons chopped fresh parsley (optional)
Method:
Heat oil in a skillet over medium heat.
Add shallots and sauté for 2 minutes.
Add vinegar and water; cook until reduced by half.
Add ham and cook for 4 minutes or until heated through.
Remove from pan and sprinkle with parsley, if desired.
ENJOY!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
This delicious dish takes a short amount of time to throw together and if you like pasta, shrimp and ham, this just may be the recipe for you.
“Angel hair” is the Americanized name for the Italian word cappellini, literally meaning “thin hair.” The pasta is very fine and excellent with delicate sauces. The sauce in this recipe is light with just the right ingredients to complement the pasta. The ham renders a wonderful smoky flavor to the dish with the Rotel tomatoes adding a touch of heat to the shrimp and ham.
This is a savory dish that makes meal time a snap and your family and friends will love it!
Shrimp and Ham over Angel Hair Pasta
Ingredients:
1 pound medium shrimp, peeled and de-veined
1 pound steak ham, diced into small pieces
1 (10-ounce) can Rotel diced tomatoes and green chilies
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon cornstarch
1 cup water
¼ teaspoon salt
½ teaspoon pepper
1 pound angel hair pasta, cooked according to package directions
Method:
In a large skillet on medium high heat, add olive oil and garlic and onions, cook for 2 minutes.
Add ham and sauté for 3 minutes.
Remove to a bowl and set aside.
In skillet, add tomatoes and onions.
Cook slowly for 10 minutes.
Add cornstarch and water; combine well and cook for 5 minutes.
Meanwhile cook pasta.
Add ham and shrimp to skillet mixture.
Bring to a boil, lower heat and cook for about 5-7 minutes until shrimp is cooked.
Serve over hot pasta.
4 servings
YUM!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Today is the last day to enter my friend Bo’s great Le Crueset giveaway, so go visit him at Bo’s Bowl!
I’ve said before that my Mom knew her way around a kitchen and was a great cook and baker. Her pies had quite a reputation. She loved ham salad and made it now and then. I thought it was great until…
I was at Aunt Marge’s house one day back in the days when we lived on the farm in Picktown and Aunt Marge served ham salad sandwiches for lunch. I thought it was the best thing and wondered why hers was so much better than Mom’s ~ but I didn’t tell Mom that. Years later, when I met Bill, I found out! His Mom made ham salad with bologna.
So, now since Bill is the sandwich maker in the family; that is his way of making ‘ham’ salad: with bologna. This is a pretty simple way of making it. There are neither hard-boiled eggs in it, nor onions and it has to have Miracle Whip. Years ago, he put the bologna through a grinder, then later started grating it on a hand-held grater and now shreds it in the food processor. He says the only other requirement is that it be served on toast, that’s a necessity!
Bill’s Bologna Salad
Ingredients:
1 pound chunk bologna
1/3 cup pickle relish
½ to ¾ cup Miracle Whip
Pepper, to taste
Method:
Shred the bologna in food processor.
Place all ingredients in a bowl and mix well.
Spread on your favorite toast.
Yum!
How do you like your ham salad?
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.
“Being a chef here in New Orleans is more an act of stewardship than a job," Besh writes.
My New Orleans: The Cookbook by John Besh is a masterpiece! It is a cookbook of anecdotes and humorous stories while being filled with amazing recipes and exquisite photographs. It is no small cookbook either, it weighs over 5 pounds!
John Besh is the owner and executive chef of Restaurant August in New Orleans as well as owning 5 other restaurants in New Orleans. He was raised in rural southern Louisiana and spent his childhood hunting and fishing. Besh has 4 sons and loves to take a break from the restaurants to continue the family tradition of fishing. He said he wants his sons to understand the origin of local foods and the knowledge of food at its source.
I’m sure he does a great job of fishing and hunting and as a chef but he has outdone himself with this cookbook. He shares his love for New Orleans, the food, the people, the customs and the great history of the area. It contains over 200 recipes and stories about his hometown with a wide range of recipes such as: Strawberry Ravioli with Meyer Lemons and Pistachios, Belle River Crawfish Pie, Green Onion Sausage and Shrimp Gravy, Green Tomato and Pepper Jam, Roasted Red Gypsy Peppers, Arugula and Country Ham; plus, Hot Blueberry Pie, Crispy Fried Oyster Salad with Louisiana Caviar, Cane Syrup-Creamed Sweet Potatoes and Beignets.
My New Orleans Cookbook
The cookbook is beautifully laid-out with unique chapters as well, including Feast Days, The Urban Farm, Mardi Gras, Crawfish and Rice, Thanksgiving, Oyster Season, Reveillon, Gumbo Weather and Chanterelles and Blackberries; just to name a few.
With his narrative bringing the cookbook together, he has raised it to a phenomenal level. It is a worthy testimonial to the region, the fishermen, the hunters, the farmers, the cooks and all lovers of food. This is absolutely an outstanding cookbook to peruse!
Here’s what John says about red beans and rice:
“Time is the key to making successful red beans: they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken drippings, too. Just a little bit adds big flavor.”
Now for the recipe:
John Besh's Red Beans and Rice
2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tablespoons rendered bacon fat
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
½ teaspoon cayenne pepper Salt and freshly ground pepper
Tabasco
3 cups white rice
Sweat the onions, bell peppers and celery in the bacon fat in a heavy soup pot over medium-high heat.
Once the onions become translucent, add kidney beans, ham hocks, bay leaves and cayenne. Add water to cover by 2 inches.
Increase the heat and bring the water to a boil. Cover pot, reduce heat to low and allow the beans to simmer for 2 hours. Periodically stir the beans to make sure that they don’t scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.
Continue cooking the beans until they are creamy and beginning to fall apart when they are stirred.
Remove the ham hock meat from the bones, roughly chop it and add it back to the pot of beans.
Season with salt, black pepper and Tabasco.
Serve with white rice.
This is my kind of red beans and rice!
ENJOY!!!
By the way, did any of you happen to watch his “Iron Chef” performance?
