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A few nice spinach artichoke images I found:
Spinach_Artichoke_Dip4
From the menu:
“Creamy mascarpone, mozzarella, parmesan, fresh spinach, artichokes and crispy pepperoni, served with grilled garlic bread”.
Spinach_Artichoke_Dip3
From the menu:
“Creamy mascarpone, mozzarella, parmesan, fresh spinach, artichokes and crispy pepperoni, served with grilled garlic bread”.
Question by Bella0713: Anyone have a good recipe for leftover ham?
I have a ton of honey-baked ham leftover from a party and would like to use it in a good recipe.
I prefer easy recipies or even ones that I can cook in the crockpot.
Thanks!
Best answer:
Answer by Been There~Done That!
My opinion is that a Honey Baked Ham is too expensive to use the leftovers in a crock pot. You see, the Honey Baked Ham is already cooked. Cooking longer especially in a crock pot will dry it out.
Fancy Mac & Cheese with Honey Baked Ham
In a large pot of salted water cook according to directions:
1 pound large elbow macaroni
Drain, return to pot and add to coat:
2 tablespoons butter
Meanwhile, in a heavy large skillet melt and sauté until limp (about 4 minutes):
3 tablespoons butter
1 large onion, chopped
Add and sauté an additional 5 minutes:
3/4 cup chopped frozen mustard greens
Add and continue to cook for about 4 minutes:
1 10-ounce package frozen corn and red pepper mix, thawed
When veggies are cooked add to large skillet:
1 cup diced HoneyBaked Ham
1 cup whipping cream
1/2 tsp. dried mustard
1 tsp. Worcestershire sauce
Salt and freshly ground pepper
Bring to a boil then add and stir to melt:
2 1/2 cups grated sharp white Cheddar cheese (about 9 ounces)
Pour entire mixture over buttered noodles and mix well. Transfer to a serving bowl.
(Keep warm in a 275º oven if necessary).
Garnish with:
Chopped fresh parsley.
Ham And Mushroom Pastries
4 sheets frozen store-bought puff pastry, thawed
1 egg, beaten
FILLING
1/4 LB (110g) ham, diced
1 onion, chopped
1 1/2 cups (375ml) mushrooms, sliced
2 tbsp (30ml) butter
1 stick celery, chopped
1 tbsp (15ml) chopped parsley
2 tsp (10ml) tomato puree or paste
pepper, to taste
Fry ham, onion and mushrooms in butter until onion is transparent. Add celery, parsley, tomato puree and pepper. Heat until liquid has evaporated. Remove from heat and cool.
Cut pastry sheets into 9 rounds, using a 4 inch (10cm) cutter. Place 1 heaping tbsp (20ml) of mixture on one half of each round. Fold over pastry to form half-moon shape. Press edges together to seal, and use tines of a fork
to make crimped edge.
Brush with beaten egg. Place pastries on baking sheet. Bake at 425F (220C) for 15-20 minutes. Serve hot or cold.
Ratatouille Napoleons
* 1-1/2 cups chopped, peeled eggplant
* 1 large zucchini, coarsely chopped (1-1/2 cups)
* 1/2 cup chopped onion
* 2 tablespoons olive oil
* 1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
* 1/2 cup finely chopped cooked ham
* 1/4 teaspoon pepper
* 1 17.3-ounce package frozen puff pastry (2 sheets)
* 1 egg
For ratatouille, cook eggplant, zucchini, and onion in hot oil in a large skillet about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes; bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until most of liquid has evaporated. Stir in ham and pepper; cool.
Thaw pastry according to package directions. Unfold pastry on a lightly floured surface. Trim a very thin strip from each side using a long knife. Cut each sheet into three strips along fold lines; cut each strip crosswise into five rectangles, making 30 total. Place 24 of the rectangles on ungreased baking sheets. Combine egg and 1 tablespoon water; brush mixture on rectangles. Cut each of the remaining rectangles into eight strips each (48 strips total; strips may be cut crosswise or lengthwise with a pastry wheel, if desired). Crisscross each pastry rectangle with two strips. Brush strips with egg mixture.
Bake in a 400 degree F oven for 15 minutes or until golden. Transfer to wire racks and cool. Split pastries in half horizontally. Place baked sides down on baking sheets; bake in a 400 degree F oven for 3 minutes. Cool on wire racks.
To serve, place bottom halves of rectangles on serving platter. Spoon about 2 tablespoons of the ratatouille mixture on each. Add tops. Makes 24.
Ham Salad
2 cup container
- 1 1/2 cups ground baked ham or turkey ham
- 1/4 cup onion, minced or chopped fine
- 1/4 cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise - more if necessary to make it more spreadable
Mix together and enjoy.
Leftover Ham Sandwiches – a really easy recipe for leftover ham 
Ham sandwich (1 of 2)
Made with leftover Easter ham, Swiss cheese, lettuce, tomato, and brown mustard, served on a Portuguese roll. I’m not in the habit of photographing my meals, but this was a particularly photogenic (and tasty) sandwich.
Leftover Ham Sandwhich FTW (2 of 2)
Sliced leftover ham roast plus local sharp cheddar on German dark wheat with Dijon mustard.
Check out these leftover ham recipes
Leftovers!
Foundation for the King of Sandwiches.
Left Over Scramble
Just grabbed some things I had available.
1 tbs olive oil
1 onion diced
3 cloves of garlic, sliced
Grated carrot, a handfull
Jalapeno slices (about 10)
2 slices of pancetta, torn into pieces
6 oz diced ham
3 large eggs
Grated cheese, a handful
salt and pepper to taste
Saute the onion in oil over medium heat, add the garlic after the onion softens up. Then add the carrot and pancetta. Let everything cook for a few minutes, stirring every once in a while.
Take off the heat and add the eggs and cheese. Return to the heat and stir until eggs are done and the cheese is melted. Taste and add salt and pepper to taste.
Check out these leftover ham recipe images:
tastier than it looks
Honest… it really is tasty even if it looks like it ought to be tossed into the rubbish heap. It is a recipe passed down from my German grandmother and is one of our families favorite meals.
Ham and creamed cabbage
One head of cabbage chopped into largish bite sized bits
One chunked up onion (optional)
1 pint half and half
1 tablespoon of flour
2 tbs butter
2 tbs minced garlic (or some powdered garlic if that is what you have)
½ tsp parsley (optional)
1 to 3 cups leftover ham cubed
Salt and pepper to taste
Boil or steam cabbage until tender in a large pot, pour cabbage into colander in sink to drain while you make sauce in the same pot. Simmer butter and garlic (and parsley and onion) to release yummy flavors then add half and mix in the flour and bring to a low boil stirring constantly to thicken sauce. Add ham as it thickens, lower heat to allow it to warm through and through while you shake the last of the water off the cabbage then return it to pot. Sir the whole mess until it is coated with the cream sauce then serve with (or over in our opinion) mashed or baked potatoes. Crispy frozen peas pr sugar snap peas make a great compliment to the meal.
***also optional***
I like to sprinkle some Parmesan or other white cheese in to add richness to the flavor
Turkey Breast in a Paprika & Tomato Sauce
Turkey Breast in Tomato & Paprika
Summary
This is a great healthy dish … I like it in the summer with some wholemeal pitta bread, salad and yogurt
Ingredients
4 Turkey Breast
4 Tablespoons of Olive Oil
2 crushed garlic cloves
1 small chilli (chopped)
1 small punnet of cherry tomatoes
1/2 bunch of fresh coriander (chopped)
4 Tablespoons of tomato puree
1 teaspoon of paprika
Method
Mix the olive oil, garlic and chilli to create a marinate
Coat the Turkey breasts and leave overnight
Take a dish and place the turkey breasts in the dish
Mix the coriander, tomato puree and paprika, add some of the marinade to this mixture and stir well
Coat the turkey breasts with the sauce above
Place the cherry tomatoes around the turkey breasts
Cook in the oven on 200C for around 30 minutes
Cool and serve with wholemeal pitta bread, salad and yogurt
spinach salad with pistachios
A simple and healthy salad recipe to start off any meal – Spinach Salad with Pistachios and Orange Mustard Dressing. As always, organic and gluten-free!
Some cool healthy recipe images:
A good morning greeting to any banana and blueberry craving
My brother asked if he could have some banana bread I made. I had no problems with that and made him one with chocolate chips.
I had a couple bananas stored in the freezer myself (you know, collecting until I had enough for another batch) and his extra banana completed the set.
So I made myself a whole wheat banana bread, using three large mashed ripe bananas, 2 large eggs, 1/4 cup non-fat plain yogurt cheese (yes, leftover from the cheesecake experiments) and 1 tsp of vanilla extract. I eliminated the butter in the recipe (making my version of the Best Light Recipe banana bread even healthier). I gingerly folded the wet ingredients into the dry ingredients which consisted of 1 3/4 cups whole wheat flour, 1/4 cup cornstarch (I decreased the flour used to lighten up the batter with the cornstarch), 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 1/3 cup sugar (I decreased the sugar) and 1.5 cups fresh blueberries from the quart that I bought the required finishing (tossed in flour). Everything was baked in a loaf pan for 55 min at 350F.
Voila my whole wheat low fat banana blueberry bread, made at 6:50am (I just woke up for no reason) and all ready and cooling for breakfast at 8am (I had gone back to sleep to nap a bit). I do love my Krups convection toaster oven (and it’s timer) very much.
2 generous slices and a mug of matcha latte (my morning routine as of late) and I’m ready for the rest of the day.
This one is based on some healthy blueberry muffins I was looking at.
Whole Wheat Banana Oatmeal Poppyseed Bread
It’s that time again, another installment of healthy banana breads.
This time I used the recipe base from Cook’s Illustrated – The Best Light Recipe that I’ve been using all this time but tweaked it my own way (no butter, less sugar, no nuts, with poppy seeds, whole wheat flour and toasted raw oats).
First I preheated my convection toaster oven to 350 degrees F. I then took a loaf pan, and sprayed the interior with cooking spray and dusted it with flour.
I measured out 1 cup of raw oats and lightly toasted it in the oven. I left this to cool slightly.
I mashed 4 ripe medium sized bananas and beat them well with ½ cup of brown sugar, 1.5 tablespoons of heavy cream (I had some leftover from La Bete’s ganache) and 1.5 tablespoons of vanilla extract until liquid/fluffy. Then I beat in 2 large eggs, one at a time into the liquid mixture until well incorporated.
I added 1 1/3 cups of whole wheat flour, 1 tablespoon corn starch, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1.5-2 tablespoons of poppy seeds and the 1 cup of toasted oats to the liquid mixture. I turned my mixer on until everything was incorporated. I poured the batter into the prepared loaf pan and baked it for 50-55 minutes (until the crumbs tested with a toothpick tester were dry/crumbly).
The gentle moist sweetness of the bread was lovely especially since I’ve been craving the good taste of chewy oatmeal and whole grains with the nuttiness of poppy seeds.
Check out these healthy recipes! the healthiest and the best!
top 10 healthy (and gluten-free!) memorial day recipes
Memorial Day weekend is a great time for picnics and barbecues. I’m sharing my top ten favorite festive dishes for this great little three day weekend.
These gluten-free memorial day recipes are perfect for warm weather parties. Packed with nutrition as well as flavor, this simple, healthy grub will wow your guests.
Glorious Milk Bread that is Healthy!
… lovely with a large mug of matcha latte.
I have finally found a recipe for one of my most beloved breads. Ever since my introduction to the Hokkaido Milk Bread, I’ve been scouring to find loyal versions or substitutes here in Canada (well, Toronto, Calgary and Vancouver). No such luck.
Recently I’ve found a recipe (translated version, yipee!) for the bread and decided to try it out. It’s not EXACTLY the same as I made some generous substitutions for a healthier and more whole grain version. Maybe I should just stick it out and make the real deal before passing judgement. My loaf wasn’t as billowy as the one on Angie’s site, but then again, I used whole wheat flour and all milk (didn’t want to use heavy cream… it just seemed a little too indulgent). All my rolls of dough eventually melded into one big loaf, which was still fine with me. The dough was a tad moist and sticky and took more time to rise (a number of factors could be possible). Tastewise, well… it’s got the moist dense crumb that I have longed for, and it is heavy on the wheaty goodness. This is Angie’s recipes with my substitutions in the brackets.
I think I’ll try the real recipe next time
Hokkaido Milk Bread
Ingredients:
540 g Bread flour (I used 350g whole wheat flour, 190g bread flour)
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream) (I just used 400g fresh milk)
Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. (Mine took longer, but I’ve found that my rises always take longer than most recipes… possibly due to my kitchen environment)
Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
Roll each dough out and roll up and place in a 13x33x12cm loaf pan. (This was tough as my dough was fairly sticky… so I patted it “flat” with my hands and rolled up whatever didn’t really stick to my hands into what became a roll). After shaping, let the dough rise up to 2/3 full. (This was taking too long so I let it rise overnight while I slept) Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.
Cajun Pork Chops with Spicy Beans
Ingredients:
This pork chop recipe is originally from Family Circle Magazine, but I got it from the Food Network web site. However, it is no longer available there. There is a similar recipe on this site.
Sprinkle 1tsp spice mix (I made my own of 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp red pepper flakes and 1/4 tsp dried oregano) on the chops, half on each side. Heat oil in a large skillet over medium heat. Add the chops and cook 3 minutes. Turn over and add the onion and pepper. Cover and cook 7 minutes or until pork is almost done.
Stir in remaining 1 tsp of seasoning mix, cook 1 minute. Add black beans, corn and barbecue sauce. Simmer for 2 to 3 minutes or until corn is heated through. Serve with rice.
I also added a little salt at the end since I made my own “cajun spice”. Also used a spicy barbecue sauce. The can of black beans I had was only 15oz, but it was enough. We also used frozen corn. Everything was very good. Might use a big more spice on the chops. Very quick and easy to make.
Oh for Beef Brisket!!!!
Beef brisket on the BBQ
Beef brisket, cooking on the Big Green Egg, also known as our BBQ 
Beef brisket
Beef brisket, cooking on the Big Green Egg.
BBQ Beef Brisket with Beans
BBQ Beef Brisket Sandwich with beans. It wasn’t much to look at, but it was pretty tasty with the Whiskey sauce. yum yum. To make this I modified a beef brisket recipe from here.
A few nice Beef Brisket images I found:
Beef Brisket with Rice Noodle Soup – Kum Den AUD8.50
No handmade fishball today, so I opted for the fail-proof beef brisket.
We also noticed that the boss-lady were were familiar with wasn’t there. Perhaps she has finished her handover to the new managment?
Malaysian Beef Brisket Curry/馬來咖哩牛利飯
Another specialty at this HK style cafe. I had this with my choice of spaghetti noodles (instead of rice). The curry itself was a spicier, thick and hearty roux style (possibly from all those potatoes). The beef brisket was tender and provided a beefy chew. Satisfying for the price, but I wouldn’t go out of my way for it. It’s casual eating, so one can’t really complain.
金鳳餐廳
Phoenix Restaurant
7155 Woodbine Avenue
Markham, ON
(905) 940-1113
Memories of Beef Brisket and Pulled Pork
My favourite items on the platter must have been the extra lean (at least I didn’t discover much fat) pulled pork drenched in a mix of Aunt Shirley’s BBQ sauce (really the best tasting of the sauces sampled) and Hallelujah Hot sauce. The shreads in the basket weren’t as well coated, and because the meat was lean, they really did require the moisture (and the smokey sweet flavours. Yum). The beef brisket was again another fairly lean cut (I was beginning to think that this usually high calorie and fat meal would end up being… *shock* healthy! Again, this was Memphis attempting to banish my previous misconceptions about Southern BBQ!) and much like the tender almost-fall-of-the-bone texture of beef tongue, almost. Salvation came in the BBQ sauce, which at the end of the day, should be just made into a beverage to be sipped on.
I believe the attractiveness of the sauce was due to the semi-Asian je ne sais quoi influences. We could taste the subtle hint (maybe soy sauce or perhaps Korean pepper powder?) of SE Asia, but nothing strong enough to be detected by our palates. Maybe it was MSG, as we were both quite parched near the end (at least the high sodium content of BBQ/BBQ sauce preconception wasn’t challenged here!).
