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Tender Artichokes And Ham Fettuccini

August 18, 2011 By The Recipe Mom Leave a Comment

1 cup smoked ham, cut into strips
1 shallot, chopped
1 garlic clove, minced or grated
3 Tbsp butter
1 cup chicken stock
4 cups cooked fettuccini
1 jar artichoke hearts, drained and cut in half
1/4 cup fresh grated Parmesan cheese
2 Tbsp chopped ripe olives
1 Tbsp chopped green olives

In large skillet over medium heat, cook ham, shallot, and garlic in butter until shallot becomes translucent.
Stir in the chicken stock and bring the mixture to a boil.
Immediately toss in the fettuccini and let cook for 1 minute.
Add the artichoke hearts, mixing gently until combined and heat for 1 more minute.
Remove from heat and add the Parmesan and the olives.
Serve immediately with more grated Parmesan on each plate.

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Ham Cheese and Sweet Onion Omelet

June 19, 2010 By The Recipe Mom 1 Comment
omelet

What You Need:

2 tsp olive oil
1/2 C sweet onion, chopped
1 C egg substitute
1/2 C cooked lean ham, diced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
3 tbsp reduced fat cream cheese, cubed

How to Make It:

Place a skillet over medium high heat and add the oil.
Stir the onion into the oil and cook for 5 minutes or until tender.
Adjust the heat to medium and add in the egg substitute.
When the eggs begin to set raise the edges with a spatula to allow the uncooked egg to run under and cook.
Sprinkle the ham over the eggs when they are completely set then season with the salt and pepper.
Place the cream cheese cubes evenly over the top.
Fold the egg over the filling then reduce the heat to low.
Cover the pan and cook 2 minutes or until the cheese has completely melted.

Makes 2 servings

If you are on a low cholesterol diet or just watching your cholesterol intake this omelet is perfect for you. The egg substitute lowers the cholesterol in this recipe. If you prefer whole eggs may be used in place the egg substitute. The cream cheese gives this nutritious breakfast a creamier taste along with a more nutritious way to start the day.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 12 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate values per serving)
Calories 215; Fat 10g; Saturated Fat 4g; Carbohydrates 7g; Protein 22g; Fiber 1g;  Cholesterol 23 mg; Sodium 905 mg

Filed Under: Breakfast Foods, Breakfast Ideas, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Slow Cooked Ham & Cheese Bake

June 6, 2010 By The Recipe Mom 1 Comment
brkfstbake

What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Place the eggs into the bottom of the slow cooker
Sprinkle the cheese over the eggs.
Spread the ham over the cheese.
Pour in the milk and add the salt and pepper.
Cover and cook on low for 3 hours or until the eggs are cooked through.

Makes 6 servings

This tasty breakfast casserole is so easy to throw together. Add your favorite extras like chopped onions or bell peppers. Use whatever type of shredded cheese you have on hand and if you have leftover cooked sausage or bacon throw it in instead of the ham.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

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Slow Cooking Is It All It’s Crocked up To Be

May 25, 2010 By The Recipe Mom Leave a Comment
crockpot

Crock pot cooking or slow cooking can really amplify the juices and flavors of food making those taste buds go crazy. A slow cooker cooks foods very slow and steady infusing the flavors. While it’s cooking it can be left unattended.  This allows more free time. Yet is everything about slow cooking good? There are highs and lows when it comes to slow cooked foods.

The Highs

A lot of foods benefit from being slow cooked. A good example would be those “cheaper” cuts of meat. They are going to be more suitable for the crock pot because long simmering will soften not toughen the meat. Slow cooking enhances the meat giving it that mouth watering taste.

Another plus with slow cooking is that it eliminates overcooking foods and keeps food from becoming bland. With a crock pot it’s off to work while your dinner is cooking at the same time. Talk about multi tasking.

In today’s work world crock pot cooking is the norm for many. Here are a few ideas of things that can be made in the crock pot. Pot roasts, meatballs, ham, turkey, stews, soups, chili, dips, vegetables, fruits and even desserts can be made into slow cooked delights.

Everybody hates when the house gets all smoky and hot while dinner is cooking. That’s just one of the many pluses of using a slow cooker. Because of its design it keeps smoke in the pot and the heat around your food not around your house.

Slow cooking is also a safer method of cooking. Since you’re using a lower temperature to cook the food it’s not going to be such a hazard. The lid stays over the food so there is no popping, sizzling or chances of someone being burnt.

The Lows

When you slow cook food many of the vitamins and nutrients get lost. This occurs mostly when cooking vegetables. Slow cookers cook below the boiling point. More often than not vegetables have already been exposed to some form of water. Sitting them in more water and cooking them slowly can promote the loss of the nutrients our bodies need.

It also presents a challenge when trying to cook all your food equally. When cooking stews and soups there are many ingredients involved and everything is cooking at different speeds. There is a way around this challenge. Vegetables take longer to cook than meat, since the crock pot is a long slow cooking process the vegetables should be placed on the bottom and lay the meat over the vegetables. This will give vegetables a head start and keep them cooking at the right temperature along with meat.

Another downfall of slow cooking is the time it takes for your food is ready to eat. If you’re looking for something quick then a slow cooker isn’t going to be your best bet.

There are times when a slow cooker isn’t safe. The crock might crack or break.  There’s also the chance steam can escape around the lid. Keep an eye on the crock and make sure the lid fits snuggly and this will be a very low possibility.

There are highs and lows when it comes to slow cooking foods. No matter which way you look at it there’s something to be said about throwing it all into one pot and walking away only to have a delicious meal waiting hours later. Try slow cooking and determine if the highs are worth the lows at the end of the day.  Win your race on creating delicious meals at a slow and steady pace.

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Mustard Seasoned Green Beans

May 22, 2010 By The Recipe Mom Leave a Comment
greenbeans

What You Need:

1 lb. fresh green beans, trimmed
2 tsp whole grain mustard
1 tsp salt
1/2 tsp pepper

How to Make It:

Fill a pot two thirds full of water and place the pot over high heat.
Bring the water to a brisk boil.
Place the green beans into a steamer basket and place the basket over the boiling water.
Cover the pot and cook the beans for 4 minutes or until just beginning to tender.
Drain well and place in a serving bowl.
Sprinkle the mustard, salt and pepper over the beans and toss to coat well.

Makes 4 servings

These beans have a nice tangy bite thanks to the whole grain mustard. Whole grain mustard is derived from the actual mustard seeds that haven’t been ground but have had some seasoning added to them. Most grocery stores sell whole grain mustard in their spice section. Liven up your beans a little more by adding onion, crumbled bacon or ham chunks.

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Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

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The Good the Bad and the Ugly of Leftovers

April 27, 2010 By The Recipe Mom Leave a Comment
leftovers

For some, leftovers can be a doom sentence. While some of us look at leftovers as the best thing in the world. All will agree that the leftovers with all that green furry topping are pretty ugly. Leftovers eaten three nights in a row can be pretty bad. Leftovers made into great tasting meals can be a good thing and believe it or not can save money. Let’s take a look at ways to use those leftovers to our benefit.

Re-purposing Those Leftovers

Holidays – Leftovers during holidays usually surmount into outrageous quantities. If you are getting tired of the same old turkey or ham sandwiches for the following week, try changing it up for breakfast. Combine the mashed potatoes, stuffing and diced meat in a pan creating a little creator for an egg. Pop it all in the oven for ten minutes on 350 degrees and you have a hearty egg in a nest for breakfast. This is a complete meal with your meat, grains and dairy. It’s also not a bad way to start a day off from the turkey hang-over from the night before.

Meat – A staple of many households is ground meat. It is a perfect start to practice re-purposing leftovers on. A couple pounds of ground beef can be used for hamburgers, then the next day for tacos and finally as an addition to spaghetti sauce or a warm crock pot of chili. Steaks are also great leftovers to utilize for a couple of days. Eaten first as a main dish with mashed potatoes and green beans, cut into strips to top a hearty salad and finally cut into chunks for stews or soups.

Remember to have fun with you leftovers. Try a different spice or mix and match them to create a new treat for everyone to try. Just remember that the taste is what is most important. Watch the ingredients while watching the taste. Sounds hard? It’s not. Let’s take a look at how to accomplish just that.

Ingredients

Let’s take the hamburger meat as an example. What ingredients did you put into it for the actual hamburger? Salt, pepper and maybe some Italian seasoning were used. Keep these ingredients in mind when re-purposing the hamburger because it may not need more salt in the dish you are trying to create. If there was plenty of salt for the hamburger, cut out the salt in the new recipe and see if that works well. Bread crumbs, ketchup and possibly even some A-1. If you went heavy on the A-1 sauce, this might not work well re-purposed as a breakfast casserole. A meatloaf on the other hand might be the way to go. Just remember what you put in will determine what kind of dish you want to reuse the meat for.

Taste

Let’s use a holiday breakfast make over as an example. One can only assume that since mashed potatoes, stuffing and turkey all go together in a meal, that they can all be used together in a single dish. Pretending with your mouth can get you a long way when cooking. If you think it will taste good together, go for it. If your instincts tell you otherwise then don’t try it. Think about how the food will taste together to get a good idea of the expected outcome.

Yes there is a good, bad and ugly to leftovers. Reusing leftovers can be a challenge but it can also be a blast. Have fun with your leftovers. Remember to keep tasting as you cook to insure you are on the right track. Most importantly be sure to use those leftovers before they become a green furry mess that ends up in the garbage disposal. Try reusing your leftovers to make hearty nutritious meals for your family and watch the dollars begin to stack up.

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The Comfort of Homemade Soups, Gravies and More

April 1, 2010 By The Recipe Mom Leave a Comment
soup

soupWhat are comfort foods? I’ll take Soups, Gravies and More for $500, Alex. In the long standing tradition of long-standing traditions, soups, gravies, broths and other indulgent liquids has been a constant reminder of the cold weather outside and the warmth inside. There are many varieties and variations on these simple, yet elegant, bases, some of which you may or may not know. Let’s dive right in to the world of warm, comfort foods.

•Soups

While broth and stock have very subtle differences, soups are generally better defined and easier to distinguish between. Every culture has some form of soup in their arsenal of food. From egg drop soup to chicken noodle soup, soups are an easy and affordable way to feed a large group of people.

Almost any combination of ingredients can go into a soup. There are the traditional soups which we are familiar with, such as broccoli and cheese, while others we may not have ever attempted with our pallets. With all the varieties of soup out there, take the time and let your family try out some comfort food from other areas of the world.

•Stocks and Broths

The difference between a stock and a broth is, while stocks are just boiled down and concentrated liquid flavoring of whatever was put in, broth is simply a well-seasoned stock. Usually the only difference between the two is the addition of salt, but other herbs and spices can also be used to flavor the broth. A good way to tell the difference is stock is usually a clear or slightly colored liquid, while a broth usually has noticeable spices incorporated within.

Stocks and broths are the base for everything comfort. There are many different types of these base foods. Chicken, beef and vegetable are the most common, but there are also turkey, ham, fish and even a stock and broths made from sticks.

•Gravy

Just like the differences in soups, gravies have a wide variety of flavors and textures. Most gravy is made from pan drippings, commonly known as pan gravies. With the addition of broth or wine we deglaze the yummy, stuck on pieces of whatever was cooked to make gravy that is tasty and comforting. Other gravies are created from scratch, such as those that top biscuits.

The great thing about gravy is that many different flavor combinations can be combined to make the perfect compliment to almost any meal. Most gravy starts out with a roux, pronounced roo, which is a combination of flour and butter, giving gravy its thick texture and rich flavor. The roux is the base, from which, other flavors are added. For instance, the classic biscuits and gravy recipe usually calls for some breakfast sausage to be browned and added to the roux, which is then thinned out by using a stock, broth or milk.

Comfort foods have been around for ages, and will continue to thrive due to their simplicity and the memories they invoke. There is nothing like sitting down at your grandmother’s table for a nice warm bowl of chicken noodle soup. Share the good memories and good food with your family, and try your hand at creating these different types of comfort foods.

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Dressed up Ham and Swiss on Rye

March 20, 2010 By The Recipe Mom Leave a Comment
ryebread

ryebreadWhat You Need:

1/2 C Thousand Island dressing
1 t mustard
1 C coleslaw mix, shredded
2 T of margarine
3 slices rye bread
4 oz. cooked ham, sliced thin
4 oz. Swiss cheese, sliced thin

How to Make It:

Place the salad dressing into a mixing bowl.
Whisk in the mustard until blended in well.
In a large mixing bowl stir together the coleslaw and dressing mixture.
Spread one side of each slice of bread with the margarine.
Place the slices of bread butter side down into the skillet.
Lay ham slices over the bread in the skillet.
Top with a spoonful of the coleslaw mixture.
Add a slice of cheese to each sandwich.
Place the remaining bread slices over the top of each sandwich, butter side up.
Cook the sandwiches 3 minutes over medium low heat.
Turn the sandwich over and cook 3 minutes longer or until nicely browned.

Makes 4 servings

In a hurry but want a good meal? Sandwiches can be just what you need. Add French fries or tater tots along with a bowl of fresh fruit. Whole wheat or marble rye bread works just as well as rye bread. You may also substitute Colby Jack or mozzarella cheese for the Swiss.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 21 minutes

Nutritional Information: (approximate values per serving)
Calories 409; Fat 21g; Saturated Fat 9g; Carbohydrates 37g; Fiber 5g; Protein 18g; Cholesterol 54 mg; Sodium 1,023 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Pork, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , ,

Cheesy Macaroni and Ham Chowder

March 18, 2010 By The Recipe Mom Leave a Comment
macchowder

macchowderWhat You Need:

1 (14 oz.) can of chicken broth
1 C of water
1 C of elbow macaroni
1 C frozen corn
1 C cooked ham, diced
6 oz. of American cheese, cubed
1 C of milk

How to Make It:

Whisk the chicken broth and water together in a saucepan.
Bring the mixture to a boil over high heat.
Stir in the macaroni and reduce the heat to medium low.
Cook for 12 minutes until the macaroni is tender but do not drain.
Stir the corn, ham and cheese into the chowder.
Whisk the milk into the soup.
Continue cooking 5 minutes or until the cheese has completely melted.

Makes 4 servings

This chowder is a quick easy meal to fix the kids in a rush. Top each bowl with extra shredded cheese. You may also use turkey or chicken in place of the ham if you wish.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 17 minutes
Total Time: approximately 27 minutes

Nutritional Information: (approximate values per serving)
Calories 393; Fat 18g; Saturated Fat 10g; Carbohydrates 35g; Fiber 2g;
Protein 23g; Cholesterol 64 mg; Sodium 1,338 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , ,
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