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Tag Archives: ham

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS and SEARED BRUSSELS SPROUTS

28 Sunday Feb 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

easy, entertaining, family, ham, Holiday, quick, side, white wine

Delicious, quick and easy Sprout Side Dishes.

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS

4 ounces country ham, chopped
5 tablespoons olive oil, divided
2 pounds of fresh Brussels sprouts, trimmed
2 teaspoons salt, divided
2 onions, thinly sliced
1/4 cup honey
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper

Saute ham in 3 tablespoons of hot oil in a large skillet over medium heat, 3 to 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels.
Add Brussels sprouts to skillet and cook, stirring occasionally 7 to 8 minutes or until light brown and crisp tender, toss with 1 teaspoon of salt. Transfer Brussels sprouts to a bowl, wipe the skillet clean.
Heat remaining 2 tablespoons of oil in skillet over medium high heat, add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, black pepper and red pepper and remaining 1 teaspoon of salt. Add Brussels sprouts and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

SEARED BRUSSELS SPROUTS

Heat 1 to 2 tablespoons of olive oil in a skillet, and cook 1 pound of brussels sprouts, that have been cut in half until they are well browned. Add 1/4 cup white wine and stir. Cover, cook until tender. Season with salt and pepper.
Enjoy!

JAMBALAYA and HEARTY SHRIMP JAMBALAYA

26 Wednesday Aug 2015

Posted by Ceri Wilkin in Entrées, Recipes

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Tags

Cajun, chicken, delicious, easy, ham, rice, sausage, shrimp

Before Mum left, she was hoping to pick up a couple of boxes of Jambalaya mix to take back to New Zealand, but unfortunately, ran out of time.

Although these recipes appear to have a lot of ingredients, they come together quickly, are packed full of flavor, and are really very simple to make.

JAMBALAYA

jambalaya

1/4 cup butter

6 ounces smoked ham, chopped

6 ounces smoked sausage, chopped/sliced

6 ounces cooked chicken, chopped

1 onion, chopped

1 1/2 cups celery, chopped

1 green bell pepper, chopped

Seasoning Mix (recipe below)

1/2 teaspoon minced garlic

2 cups uncooked rice (I would put less in – maybe 1 cup)

4 cups chicken stock

Melt the butter in a large skillet over high heat. Add the ham, sausage and chicken. Cook for 5 minutes, stirring occasionally. Lower heat to medium, add the onions, celery, bell peppers, Seasoning Mix and garlic and mix well. Continue to cook for 10 to 12 minutes or until brown, stirring to deglaze the skillet occasionally. Stir in the rice.

Cook for 5 minutes, stirring occasionally. Add the stock and mix well. Bring to a boil and reduce the heat. Simmer for 20 minutes or until the rice is tender, stirring occasionally toward the end of the cooking time. Discard the bay leaves and serve.

SEASONING MIX

4 bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon gumbo file

1 teaspoon ground red pepper

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon thyme

Combine the bay leaves, salt, white pepper, dry mustard, gumbo file, ground red pepper, cumin, black pepper and thyme in a small bowl and mix well.

Enjoy!

Recipe adapted from Southern Accent A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

HEARTY SHRIMP JAMBALAYA

hearty shrimp jambalaya

2 tablespoons butter

1/2 cup diced celery

1/2 cup chopped green bell pepper

2 cloves garlic

1/2 cup chopped onion

1/2 cup uncooked rice

1 cup cubed, cooked chicken

1 1/2 cups water

1 (16-ounce) can tomatoes

14 ounces smoked sausage, cut into 1/2-inch slices

1 cup chicken broth

1/2 teaspoon paprika

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 pound cooked and shelled shrimp

1/2 teaspoon garlic salt

3 dashes hot sauce

In a saucepan, melt butter. Add celery, green pepper, onion and garlic. Cook over medium heat until vegetables are tender. Add rice, chicken, water, tomatoes, sausage, chicken broth, paprika, thyme, cayenne pepper, and black pepper.

Cook over high heat until boiling. Cover, reduce heat to low. Cook 20 to 25 minutes, stirring occasionally until rice is fork tender. Add shrimp, continue cooking 4 minutes. Remove from heat, add hot sauce.

Enjoy!

Recipe adapted from Cheffrey, 2002

slidellfire.org/news.php?category=4

 

HAM AND ASPARAGUS PASTA

20 Monday Jul 2015

Posted by Ceri Wilkin in Pasta, Recipes

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Tags

asparagus, basic, delicious, easy, ham, lemon, pantry staples, parmesan, quick

This lovely pasta was a great way to use up ingredients in the refrigerator before we went away on vacation. I had picked up a bunch of asparagus at the store because it looked really good and delicious, but hadn’t had a chance to cook it, and we always have ham on hand to toss into an omelet with cheese for a quick breakfast for the kids. Everything else in this recipe are basic foods always available in our pantry and refrigerator, making for a no-fuss, quick, yummy dinner.

HAM AND ASPARAGUS PASTA

ham and asparagus pasta

4 ounces pasta

12 ounces asparagus, trimmed and cut into 1-inch pieces

2 tablespoons butter

8 ounces chopped ham

1 cup chopped onion

6 cloves of garlic, minced

2 tablespoons flour

1 3/4 cups milk

2 tablespoons grated parmesan cheese

1 tablespoon finely grated lemon peel

Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain, set aside.

In a large skillet, melt butter over medium heat. Add ham, cook 4 minutes or until ham begins to brown, stirring occasionally. Add onion and garlic. Cook and stir 3 minutes more. Add flour, stir to coat. Add milk. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in macaroni and asparagus, parmesan and lemon peel, heat through.

Enjoy!

Recipe adapted from Better Homes and Gardens, May 2014

www.bhg.com/

HAM CASSEROLE

14 Sunday Sep 2014

Posted by Ceri Wilkin in Casseroles, main, Recipes

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Tags

cheddar cheese, corn, ham, potato, velveeta

I made this Ham Casserole on an evening when my husband and I were going out to eat with friends, and I wanted the kids to have something homemade and delicious. I thought it was so yummy, it seemed I ate half of the pan before walking/waddling out the door, however, I still think my kids would have preferred I order them pizza.

HAM CASSEROLE

ham casserole

2 cups cubed ham

2 cups diced, cooked potatoes

1 can whole kernel corn, drained

1/4 cup fresh parsley, finely chopped

1 tablespoon chopped onion

1/4 cup butter

1/3 cup flour

1 3/4 cups milk

1/4 teaspoon pepper

1 cup shredded cheddar cheese

4 ounces Velveeta, cubed

Heat oven to 350F.

In a large bowl, combine the ham, potatoes, corn and parsley, set aside. In a saucepan, sauté onion in butter for 2 minutes, stir in flour until blended. Gradually add milk and pepper. Bring to a boil, cook and stir for 2 minutes. Add 1/2 cup cheddar cheese and 2 ounces of Velveeta. Remove from the heat, pour over the ham mixture and stir until combined. Transfer to a greased 11-by-7 inch baking dish.

Cover and bake for 25 minutes. Uncover and sprinkle with remaining cheeses. Bake for 5 to 10 minutes longer or until the cheese is melted.

Enjoy!

Recipe adapted from Quick Cooking

GARAM MASALA DEVILED EGGS and MUSHROOM STRATA and BAKED HAM WITH HONEY APRICOT GLAZE

01 Monday Apr 2013

Posted by Ceri Wilkin in Appetizers, Breakfast & Brunch, Recipes

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Tags

apricot, baked, deviled eggs, dinner, Easter, garam masala, glaze, ham, honey, lunch, mushroom, strata

Happy Easter!!

GARAM MASALA DEVILED EGGS

6 eggs
4 tablespoons mayonnaise or to taste
1 to 2 teaspoons garam masala
1/4 teaspoon ground red pepper
salt and freshly ground black pepper to taste
smoked paprika
chives

Place eggs in a saucepan with enough cold water to cover by 1 inch.
Bring to a boil and immediately remove from heat. Let stand 10 minutes. Transfer eggs to a bowl filled with cold water, to cool completely.
Once cool, remove shells. Cut each egg in half lengthwise and remove the yolks to a bowl.
Mash yolks with mayonnaise, garam masala, red pepper, salt and pepper.
Spoon or pipe mixture into egg whites, dividing mixture evenly. Sprinkle with paprika and top with chopped chives.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

MUSHROOM STRATA

2 pounds of fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
salt and pepper to taste
12 slices of white bread, crusts removed, buttered, and cut into cubes
4 eggs
1 cup milk
3/4 cup mayonnaise
1 1/2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup

Saute vegetables in about 2 tablespoons of olive oil, season with salt and pepper and put into the bottom of a 9 by 13 casserole dish.
Add 10 slices of the cubed bread and mix.
Combine eggs, milk and mayonnaise, season to taste with salt and pepper, and pour over the casserole.
Sprinkle one cup of cheese over the top.
Refrigerate 8 hours or overnight.
Pour the cream of mushroom soup over the top, sprinkle with remaining bread cubes and grated cheese.
Bake at 350F for about 1 hour.
Enjoy!

BAKED HAM WITH HONEY APRICOT GLAZE

1 (5 to 7) spiral sliced, fully cooked smoked ham
1/2 cup honey
3 ounces orange juice concentrate, thawed
3 tablespoons soy sauce
3 tablespoons apricot jam
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat oven to 325F.
Place ham on rack in a shallow roasting pan. In a medium bowl, make a glaze by mixing together the honey, orange juice concentrate, soy sauce, apricot jam, nutmeg and cloves. Set aside.
Bake ham for 30 minutes, then pour the glaze over the ham. Bake for 1 hour and 15 minutes, or until internal temperature reaches 140 degrees.
Remove from oven, let stand 5 minutes and serve.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/

HAM EGG AND CHEESE CUPS and BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

28 Thursday Feb 2013

Posted by Ceri Wilkin in Breakfast & Brunch

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Tags

bacon, cheese, egg, English, ham, mango chutney, muffin, sandwich, spinach

The experts say the meal that builds a strong happy family doesn’t have to be dinner. Here are some quick breakfast ideas, if the morning is a more convenient time for you to sit down together.

HAM EGG AND CHEESE CUPS

12 eggs
12 slices of ham
10 ounces frozen spinach, thawed and strained (I used fresh, and chopped it finely)
2 cups shredded cheese
salt and pepper

Heat oven to 350F.
Spray muffin tin with cooking spray. Press a slice of ham into each muffin cup. Evenly distribute spinach between muffin cups, and repeat with cheese.
Crack 1 egg to each muffin cup. Season with salt and pepper. Bake for 20 to 25 minutes or until done.
I served ours with buttered english muffins.
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/dining/

BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

8 slices of canadian bacon
4 large eggs
4 english muffins, split and toasted
8 teaspoons mango chutney
4 slices sharp cheddar cheese

Heat broiler.
Heat a large skillet coated with cooking spray. Add bacon, cook 2 minutes on each side or until lightly browned. Remove from pan, keep warm.
Break eggs into hot pan, cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin, top with 1 slice of cheese, 1 or 2 bacon slices, and 1 egg.
Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/

SMOKED CHEESE AND SAUSAGE LASAGNA and HAM AND VEGETABLE GRATIN and WARM CHICKEN PEAR AND CHICKPEA SALAD and CHEESEBURGER STUFFED BAKED POTATOES

27 Wednesday Feb 2013

Posted by Ceri Wilkin in Salad, Vegetables

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Tags

benefits, cheeseburger, chicken, chickpea, dinner, family, gratin, ham, lasagne, pear, potatoes, proscuitto, ricotta, sausage, smoked cheese

I have read a lot lately about the benefits of family dinners. It would seem sitting down together to eat not only allows the parents to model good manners, but also provides a sense of security and an occasion for dialogue and discussion that prevents destructive behaviors and results in children doing better in school.
Preparing meals at home also gives parents the opportunity to teach children about good eating habits, to provide food that is healthy and nutritious, and maybe even impart some cooking skills.
I definitely love the idea that sitting around the table to a home cooked dinner makes for a happier family, and educates and nurtures, but I know in our family, the content of dinner can occasionally be cause for unhappiness.
Here are some of our more recent family dinners – I’m not sure everyone has relished or even liked the food on their plate, but the conversation and sense of togetherness has definitely been appreciated and enjoyed by all.

SMOKED CHEESE AND SAUSAGE LASAGNE

3 tablespoons olive oil, divided
1 pound sweet Italian sausages, casings removed
3 ounces sliced proscuitto, chopped
1 1/2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 28 ounce can Italian style tomatoes in juice
2 tablespoons chopped fresh basil
12 lasagna noodles (I used the oven ready kind)
12 ounces ricotta cheese
2 1/2 cups grated smoked cheese, divided (I used a combination of cheddar, pepper jack and mozzarella – all smoked in house)
1 egg

FOR THE SAUCE
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add sausage, saute until browned, breaking up with a fork, about 6 minutes. Add prosciutto, stir 1 minute. Transfer mixture to a bowl.
Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Saute until tender, about 5 minutes. Stir in tomato paste. Add tomatoes and juice, basil, and sausage mixture. Reduce heat, simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper.
FOR LASAGNA
Stir ricotta and 1 1/2 cups smoked cheese in a bowl. Season with salt and pepper, mix in egg.
Brush a 13X9 inch baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1cup smoked cheese. Cover with foil.
Heat oven to 350F.
Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.
Enjoy!

Recipe adapted from Bon Appetit, March 2004
www.epicurious.com › recipes & menus

HAM AND VEGETABLE GRATIN

4 tablespoons butter
1 onion chopped
4 cloves garlic
2 sweet potatoes, peeled and diced
1 10 ounce package of frozen peas
1/4 pound ham, chopped
3 tablespoons flour
1/2 teaspoon dried thyme
1 1/2 cups chicken broth
2/3 cup milk
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

Heat oven to 375F.
Melt 1 tablespoon of butter in a large ovenproof skillet. Add the onion, sweet potatoes and peas and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the sweet potatoes are tender, about 20 minutes.
Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the panko, parsley and salt and pepper to taste and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture, let rest 5 minutes before serving.
Enjoy!

Recipe adapted from the Food Network Magazine, January/February 2013
www.foodnetwork.com › Recipes › Pork

WARM CHICKEN, PEAR AND CHICKPEA SALAD

1 onion, chopped
350 grams chicken, cut into cubes
250 grams cherry tomatoes, halved
1 red pepper, seeded and diced
1 pear, cored and diced
1/2 cup burghul wheat
3/4 cup boiled water
400 gram can chickpeas, drained and rinsed
100 grams baby greens
crusty bread to serve
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice

Heat a large frying pan, spray with cooking spray.
Saute onion for 2 to 3 minutes until tender. Add chicken. Cook, stirring for 5 to 6 minutes until cooked through.
Stir in tomatoes, red pepper and pear. Saute for 2 to 4 minutes until softened. Remove from the heat and cool slightly.
Place burghul wheat in a small bowl. Cover with water. Set aside for about 5 minutes until all water is absorbed. Fluff with a fork to separate grains.
In a jug, whisk together the olive oil, white wine vinegar and orange juice to make the dressing. Season to taste with salt and pepper.
Add chicken mixture, chickpeas and salad greens to burghul with dressing. Toss to combine. Serve warm with the crusty bread.
Enjoy!

Recipe adapted from Woman’s Day
recipefinder.msn.co.nz/womans-day-recipes/

CHEESEBURGER STUFFED BAKED POTATOES

3 large russet potatoes, scrubbed
1 tablespoon olive oil
1 onion, chopped
1 pound ground beef
4 cloves garlic, crushed
2 teaspoons worcestershire sauce
2 teaspoons beef broth
6 ounce can tomato paste
6 tablespoons parmesan cheese
salt and pepper to taste
grated cheese to serve

Heat oven to 450F.
Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 45 minutes to an hour.
While potatoes are baking, heat the oil in a skillet over medium heat. Add the onion and cook unit slightly translucent, about 5 minutes. Add the beef, stirring to break it up, and cook about 10 minutes, until browned, add the garlic.
Stir in the worcestershire sauce, tomato paste, parmesan cheese, salt and pepper to taste. Cook another 5 minutes.
Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise. At this point, you could scoop out the flesh, mix with butter and plain yogurt and then fill the shells with the hamburger mixture and potato mixture. I chose to mound the hamburger mixture onto the plain potato and top with the grated cheese, baking until the cheese was melted, about 5 minutes. Either way is delicious.
Enjoy!

Recipe adapted from Parenting Magazine, May 2009
www.parenting.com/recipes

BREAKFAST PUDDING and HAM AND EGG BRUNCH

20 Sunday Jan 2013

Posted by Ceri Wilkin in Breakfast & Brunch

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Tags

egg, ham, lunch, overnight, pudding

Here are a couple of breakfast dishes I made for my family over the holidays. They were both absolutely wonderful, and would be great for breakfast, brunch or lunch – paired with fruit or a simple green salad – perfect.

HAM AND EGG BRUNCH

2 1/2 cups cooked diced ham
5 hard boiled eggs, quartered
3 ounces cream cheese
1 cup sour cream
1 cup ricotta cheese
salt and pepper to taste
6 slices of hot, buttered English muffins
dash of paprika
2 tablespoons fresh parsley, finely chopped

Gently heat ham and eggs in a heavy skillet. Blend cream cheese, sour cream and ricotta cheese in a separate bowl, add to the skillet and mix. Heat on low 2 minutes and add salt and pepper to taste. Ladle over hot muffins. Sprinkle tops with paprika and parsley, and serve.
Enjoy!

Recipe adapted from Invitation Tupelo, December 2012/January 2013
www.invitationtupelo.com/

BREAKFAST PUDDING

16 slices of home made style bread
8 slices ham
8 slices aged cheddar cheese
6 eggs
3 cups whole milk
1/4 cup chopped onion
1 red pepper, chopped
1 teaspoon dry mustard
1 teaspoon pepper
1 teaspoon worcester sauce
dash of tabasco

Grease a 9-inch by 13-inch pan.
Trim crusts off 8 slices of bread and layer in bottom of pan, then add one layer of ham and one layer of cheese.
Trim crusts off remaining bread and layer on top of cheese. Beat eggs with milk, stir in onion, pepper, worcester sauce, mustard, tabasco and chopped peppers.
Pour evenly over bread and refrigerate for 8 hours or overnight.
Next day, bake in a 350F degree oven for 1 hour, or until brown, and set in the middle. Let stand 10 minutes before cutting.Enjoy!

Recipe adapted from Breakfast for a Christmas Day by Sheila Laird

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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