AwesomeBites

Tag: Ham

  • Spaghetti Carbonara

    Spaghetti Carbonara

    Your family is going to lick their plates clean! This is so very good and rich that after eating it I racked my brain on ways to make it healthier.
    My big decisions? Add vegetables to it! I am thinking one of my favorites like peas, carrots, zucchini, yellow squash, broccoli, mushrooms, or califlower!

    In a pot of hot salted water boil your spaghetti. Get it started, then dice your ham or bacon, I like ham for this dish. Set it aside. Finely dice garlic or if you have roasted garlic like I do in my refrigerator, use that. Set it aside. If you are going to use vegetables that are fresh, then you should blanch them or steam in the microwave until fork tender. Careful not to turn them into mush. Then grate the cheese. I used 1/2 parmesan and 1/2 white cheddar.

    When you add the spaghetti to the boiling water, get your frying pan out and through in the diced ham. You want it to look like it has been fried and it will release some of its water. Remove from the heat and wait for the spaghetti to be ready.

    Wisk the eggs, grated cheese and sour cream together with the spice you have choosen.
    Drain the spaghetti when it is al dente and pour into a large enough pan that you can stir additional ingredients into. I use a casserole pan.
    Add ham, and your while the spaghetti is still hot, pour the eggs and cheese mixture into the spaghetti. You want it hot because it will cook the eggs in your sauce. You need to stir it to avoid scrambling the eggs – not what you want! Add a little of the hot water from the cooked spaghetti if you need more moisture. Stir and then add your veggies.
    If dinner time is a few minutes away, put the casserole pan in the oven at 200 degrees to keep warm.
    You can easily double this recipe for a large gathering!

    2 eggs
    1 cup cheese
    1 cup sour cream

    1 pkg spaghetti
    1 cup diced ham fried
    2 tsp fresh basil or oregano
    Salt and pepper
    Roasted garlic or 4 cloves diced
    Optional: Veggies
    My favorite combinations: peas and carrots, zucchini and yellow squash, broccoli and califlower, mushrooms and green beans
    If you want to spice this dish up, you can either add a tsp of red pepper flakes, or sliced jalapeno peppers!

    Serve with freshly grated cheese.

  • Mother’s Day Brunch – Croque Madame

    Mother’s Day Brunch – Croque Madame

    Mother’s Day Brunch Menu

    Croque Madame
    Bacon Caeser Salad
    Strawberries and Pineapple Slice Skewers

    Blood Orange Mimosas
    Coffee with Bailey’s Irish Cream

    Blood Orange Mimosa

    Croque Madame
    My sons both agreed this tastes like a french toast, ham and cheese, eggs benedict sandwich; which of course it is.

    Serves 10 (Leftovers are a good thing. These sandwiches are great cold!)

    Step One – Make the french toast.
    20 slices Texas Toast Bread – the thick stuff
    6 eggs beaten
    2 cups milk
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp ground cardamom
    Preheat the oven to 400 degrees. Using two baking sheets, melt butter on the pans.
    Soak each slice of bread and place on the warm baking sheet. When the bottoms brown, turn the bread over to brown the other sides. Remove from oven, go to step two.

    Step Two -Assemble the sandwich
    8 ounces grated 4 Mexican blend cheese
    1-1/2 pounds ham -Tear ham into pieces on top of 4 cheese blend
    Top ham with brown sugar glaze, about 1 tsp per sandwich
    8 ounces Guyere Cheese. Top with Grated cheese Guyere
    On the top slice of french toast spread
    1/2 tsp orange marmalade
    1/4 tsp brown mustard
    Place on top and put the whole sandwiches back on the baking pan and into the oven until the cheese has melted. While the cheese is melting, go to step three.

    Step Three:
    Bechemel Sauce
    1/4 cup butter melted in sauce pan
    1/4 cup flour and wisk while it cooks. This should be a white sauce, so do not brown the flour.
    Add two cups milk wisking to blend.
    Add 1 cup grated greyere cheese

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    Step Four: Fry the eggs
    As the egg are done, add each one to the top of a sandwich to keep warm until all the eggs are fried. Serve immediately topping with 1-2 tablespoons of bechemel sauce.

    Serve along side the Bacon Caesar Salad.

  • Holiday Ham with Apple Bourbon Glaze

    Holiday Ham with Apple Bourbon Glaze

    BBQ Ham

    This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat.

    INGREDIENTS
    •1 fully cooked ham or half-ham
    •1 to 2 cups apple juice or cider
    •1 cup apple jelly
    •2 tablespoons Dijon mustard
    •1 to 2 tablespoons bourbon
    •2 teaspoons fresh lemon juice
    •1/2 teaspoon ground clove
    PREPARATION
    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the BBQ and close the lid. Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

    Oven Roasted

    Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

  • Lima Bean Soup

    Lima Bean Soup

    Get me a spoon!
    Lime Bean and Ham Soup

    Lima Beans
    Ham Bone
    Onions diced
    Carrots diced
    Celery dices
    Put all in the pressure cooker and bring it up to pressure. Cook for about 1 hour and 30 minutes. Shut off and let it cool until the pressure releases.

    Salt and pepper to taste
    nutmeg
    Whatever ham meat there is on the bone, dice it up and add back to the soup.

    Garnish with sour cream.

  • Turkey and Chipolte Cheese Panini by Ryan

    Turkey and Chipolte Cheese Panini by Ryan

    Chipolte Cheddar

    Sliced Deli Style Turkey (you could use ham also)

    Spinach and Parmesan Dip made by Lighthouse

    Garlic Butter

    Baby Bell Mushrooms – sliced

    Green Onions – sliced

    Rustic Ciabatta Bread Rolls

    Spread each side of the bread roll with Spinach Parmesan Dip, add turkey slices, chipolte cheddar splice then sliced mushrooms and onions.  When the cheese melts you want the mushrooms and onions to be smothered in cheese.

    Spread garlic butter on outside of the Ciabatta bun and toast in the panini press or pan until toasted on each side and the cheese has melted. 

    Mmmm, Mmmm good.  Ryan says “Everyone loved it!”

  • Breakfast Hash and Eggs

    Breakfast Hash and Eggs

    Sweet Potato, Russet Potato, Sweet Onion and Roast Pork

    As I wake up and everyone in the house is starting to stir and the chorus of “I’m hungry”, I take a gander in my refrigerator and see we have eggs and a bit of leftover meat and decide, let’s make some hash. I have a knack for using leftovers from my refrigerator and bring it together for something good to eat. Hash is great for a crowd.

    Breakfast Hash

    2 Russet Potatoes diced
    1 Sweet Potatoe diced
    1 Sweet Onion diced
    Leftover pork shoulder roast, or ham, or roast beef or chorizo
    Salt and Pepper to taste
    Vegetable oil for frying

    If you can dice all the ingredients so they are about the same size, the hash will look good and cook evenly.
    Brown the diced potatoes and set aside.
    Sweat the diced onions and set aside.
    Warm the meat, then add back in the potatoes and onions.
    Salt and pepper to taste.

    Once the potatoes are browned, crack an egg for each person on top, bake in the oven at 400 degrees for 5 to 10 minutes until the whites are set. Yell out, come and get it!

    If you want scrambled eggs, get ’em done and serve on the side. Breakfast is ready!

    Sunnyside Eggs and Pulled Pork Hash

  • Ham, Parmesan and Pear Salad

    Simple and Delicious. 

    Thinly sliced ham

    Thinly sliced parmesan

    Thinly sliced pears

    Garnish  with Arugula leaves

    Top with toasted pine nuts

    Drizzle with extra Virgin Olive Oil

    Garnish with cracked pepper