Saturday, November 28, 2009

Split Pea and Ham Soup

This soup was part 2 of "operation use leftover ham". It turned out delicious! This soup is one for my Dad's favorites so he will be in for a treat!
Ingredients

3 cups uncooked split peas
6 cups chicken stock or broth
3 cups ham, cut from the bone
1/2 cup onion, diced
1 1/2 cup carrots, sliced
1/2 cup celery, diced
1 1/2 cup potatoes, peeled and diced
1 Tbl salt
1 tsp pepper

Instructions
Soak beans according to package (I did the quick soak). When beans are done, rinse in colander and place in large soup pot. Add ham bone, ham, and chicken broth. Allow to simmer for about 1 1/2 hours. Add salt, pepper, and vegetables. Adjust heat to medium low and cook for another 1 1/2-2 hours. Remove ham bone when it is clean and serve. Enjoy!

Ham and Bean Soup

On Wednesday I had a pre-Thanksgiving celebration with my friends before our volleyball game. We made a huge ham and need a place to put all the leftovers! What could be more perfect than a soup? I made ham and bean (my personal favorite) and split pea and ham (coming up next). Yummy! We have lots to share so I am sure our family and friends will be very happy.

Ingredients
9 cups uncooked navy beans (about 3 bags)
20 cups chicken stock (you can use canned or better than bouillon)
6 cups diced ham (cut from a bone-in ham)
1 cup onion, diced
3 cups carrots, sliced
1 1/2 cup celery, diced
1 Tbl salt
1/2 Tbl black pepper
1 ham bone

Instructions
Soak beans according to package (I did the quick soak). When beans are done, rinse in colander and place in large soup pot. Add ham bone, ham, and chicken broth. Allow to simmer for about 2 hours. Add salt, pepper, and vegetables. Adjust heat to medium low and cook for another 1 1/2-2 hours. Remove ham bone when it is clean and serve. Enjoy!

Turkey Day Treats!

I love Thanksgiving! I have been busy cooking the last few days and have not had a chance to blog! I wanted to share a few of my favorite side dish recipes (my dad was in charge of the turkey this year).

Pork Apple and Sage Stuffing

1 bag sage and onion cubed bread crumbs

1 1/2 cans chicken broth

1 lb ground pork

6 fresh sage leaves, finely chopped

1/2 onion, chopped

2 stalks of celery, chopped

2/3 mackintosh apple, chopped

2 1/2 Tbl butter, room temperature

1 tsp salt

1/2 tsp pepper

Instructions

Brown pork till it is no longer pink. Add onion, celery, apple, sage, salt, and pepper. Stir well and cook until onions are tender. In a separate bowl, evenly mix bread crumbs and chicken broth. Add pork mixture to bread crumbs. Stir well. Mix in butter. Place stuffing into a crockpot and set temperature to low. Allow to cook for about 1 hour to and hour and a half.

Creamy Mashed Potatoes

3 lbs red skin potatoes (no peeling!)
1 stick butter, room temperature
2/3 cup milk
8 oz cream cheese, room temperature
1 tsp black pepper
1 Tbl salt

Place large pot of water on stove and bring to boil. Halve the potatoes (it cooks faster and mashes easier) and place in water. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite). Enjoy!


Mashed Sweet Potatoes with Curry Maple Pecans

2 lbs sweet potatoes, peeled and cut into 3 inch cubes
1/3 maple syrup, divided
1 cup pecans, chopped
1 1/2 Tbl brown sugar
3 Tbl butter
1/2 tsp curry powder
1 tsp salt
1/2 tsp black pepper

Preheat over to 325 degrees. Place pot of water on stove, bring to a boil, and add potatoes. While potatoes are cooking mix pecans, curry powder, 1/2 Tbl brown sugar, and 1/3 amount of maple syrup in a bowl. Set aside. When potatoes can be pierced easily with a fork remove from heat and drain water. Mix potatoes, salt, pepper, butter, remaining brown sugar and maple syrup till smooth. Place potatoes in a baking dish and frame outside edge with pecans. Bake for 20-25 min.




Sauteed Brussel Sprouts with Walnuts and Parmesan


1 1/2 lb brussel sprouts, coarsely sliced

2 1/2 Tbl olive oil

1/4 chicken or vegetable broth

1 tsp salt

1/2 tsp black pepper

1/4 cup walnuts, chopped

1/8 cup freshly grated Parmesan


In a medium skillet heat oil. Add brussel sprouts and stir to evenly coat them in oil. Allow to cook for about 3 minutes. Add chicken broth, salt, and pepper. Stir well. Cook for about 2 minutes. Add walnuts and stir well. Cook for an additional 3 minutes or until liquid is absorbed- stirring frequently. Remove from skillet to serving dish and top with cheese.

Thursday, November 19, 2009

Crockpot Ranch Chicken

I have been on a crockpot kick lately! It has been a pretty busy week and already made dinners have been awesome. This was another new combination for me and I am not the biggest ranch dressing fan so I was hoping for the best. This was really good. The sauce doesn't taste like ranch at all, but it is thick and full of flavor. Next time I make this I will be taking out the extra salt because it was on a verge of a little too much for my taste buds. We will definitely be making this one again! Enjoy!


Ingredients

4 boneless skinless chicken breasts

1 can 98% fat free cream of mushroom soup

1/3 cup light ranch dressing

1 fat free powder ranch packet

1/2 cup onion, chopped

1 cup water

1/2 tsp salt

1/2 tsp black pepper
1 tsp garlic powder

1/2 tsp dried dill

Instructions


Lightly grease crockpot with PAM. Place chicken in crockpot. In a separate bowl mix all other ingredients together. Pour over chicken. Cook on low 7-8 hours or high 4-6 hours. Serve over rice with a side of raw broccoli for dipping!

Tuesday, November 17, 2009

Spinach and Artichoke Dip Crockpot Chicken

I am a huge fan of spinach and artichoke dip! This recipe came about when I was trying to put together an orange sweet potato crockpot dish, and I forgot to buy sweet potatoes! I had to leave for work and had minutes to improvise. Grabbing what I had on hand I came up with this dish. I was rather nervous because the dish was thrown together so quickly. However, I was not disappointed- it was yummy! Ron loved the dish too. I guess sometimes favorites are created on the fly!

Ingredients

4 boneless skinless chicken breasts

1 can 98% fat free cream of chicken soup

2/3 cup frozen chopped spinach, thawed

2/3 cup canned artichoke hearts, rinsed and chopped

1/2 cup reduced fat sour cream

1/2 cup pearl onions, halved

1/8 cup grated Parmesan cheese
1/4 cup reduced fat mozzarella cheese

1 1/4 cup water

1 Tlb minced garlic

1/2 tsp salt

1/2 tsp black pepper

Instructions
Lightly grease crockpot with PAM. Place chicken breasts into crockpot. In a separate bowl, mix soup, spinach, artichokes, onions, cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4-6 hours or low 7-8 hours. Stir in mozzarella cheese right before you are ready to eat. Serve over pasta or rice.

Sunday, November 15, 2009

Lasagna Casserole

We have had a busy couple of weeks and I have been neglecting my kitchen! This casserole is really yummy and it is great to bring for weekday work meals. Today is the Packer/Cowboy game! Go Pack Go!!
Ingredients
1 lb ground beef (I use 95/5)
1/2 medium onion, finely chopped
2 15 oz cans diced tomatoes
4 1/2 cups uncooked egg noodles
2 garlic cloves, minced
1 1/2 cup fat free ricotta
1/3 cup reduced fat sour cream
1 1/4 cup reduced fat mozzarella cheese
1 1/2 Tbl italian seasoning
1/2 tsp rosemary
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

Instructions
Preheat oven to 350 degrees. Grease 9x13 pan with cooking spray. Cook noodles according to package directions- drain and set aside. Meanwhile, in a large nonstick skillet over medium-high heat, cook beef, garlic, salt, pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, sugar, salt, pepper and dried herbs; heat through on low heat. Stir noodles into mixture. In a small bowl, mix ricotta cheese and sour cream until blended and smooth. Spoon half of the noodle mixture into baking dish. Top with cheese mixture and remaining noodle mixture. Top with mozzarella cheese. Cover with foil and bake for 35-40 minutes.

Sunday, November 8, 2009

Chicken Vegetable Soup

My parents were both sick this week so I thought a nice pot of chicken soup was just what the doctor ordered. They both said it was wonderful, and I snuck a small bowl before I brought it over. Very tasty. Enjoy!

Ingredients
1 lbs boneless skinless chicken breasts (you can use any type of chicken)
Bouillon (I use better than bouillon paste)
Water (enough to cover chicken- you may add more as you go)
1 cup green beans, kitchen sliced
1 cup carrots, sliced
1 cup celery, sliced
1/2 medium onion, chopped
1/2 corn
3/4 cup portabella mushrooms, sliced
15 oz diced tomatoes
15 oz chickpeas
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp rubbed sage

Instructions
Place chicken breasts in your soup pot. In a separate bowl, mix bouillon paste with water and pour over chicken. If you do not use the paste, add regular water and cubes to pot. Simmer chicken until it begins to fall apart. Remove chicken from broth and shred. Add shredded chicken to broth. Add all veggies and spices. Stir well. You may want to add a little extra water at this point. Cook med-low till veggies are tender. Enjoy on a chilly afternoon.

Tuesday, November 3, 2009

Saucy Pork Chops

I saw this recipe at Vintage Victuals, and it looked so yummy! The picture was not deceiving because it was delicious. I adjusted the ingredients a bit and used the crockpot, but kept that wonderful onion on the top! I served this with mashed potatoes (at Ron's request) and steamed green beans. Ron raved about this recipe and I am sure we will be making it again. Enjoy!Ingredients
4 boneless pork chops, trimmed
1 can 98% fat free cream of chicken soup
1/2 can of water
1/2 medium onion, sliced
1/4 ketchup
1/8 cup A-1 (I used bold and spicy)
1/2 tsp black pepper

Instructions
Lightly grease crockpot with PAM. Place pork chops in the crockpot and season with black pepper. In a separate bowl, mix soup, water, ketchup, and A-1. Mix well. Place sliced onions on top of chops. Pour soup mixture evenly over the chops and onions. Cook on High 4-6 hours or Low for 7-8 hours. Serve each chop with a sliced onion on top.