No Ham Left Behind

Written by Nick -

I bet you get just as excited as I do during the holidays when you’re tasked with preparing the biggest, juiciest and most delicious ham. But now that Easter’s over and you’ve had about all the leftover ham sandwiches you can imagine… what are you going to do with all that delicious ham?

One of the great things about a baked ham, is it can be a welcome addition to all sorts of dishes. It’s a great way to add some meat to an omelet or quiche. The flavor mixes well with all kinds of pasta. I’ve even used it in potato croquettes.

If you’re looking for some inspiration, here are a few of our favorite ways to make leftover ham the centerpiece of a new and exciting meal.

Ham-It-Up White Bean Soup

Soup is a classic way to eat up all your leftovers and this Ham-It-Up White Bean Soup will steal the show with all its delicious flavor. Easter is over, but for a lot of people, spring still feels a long way away, so why not warm up with a hot bowl of soup.

Hawaiian Pasta Salad

If you are in the tropical spirit, this Hawaiian Pasta Salad is perfect for lunch or even a light dinner. It’s also a great side with a Ham and Cheese sandwich.

Hash Brown Casserole

This is a great dish to feed a few straggling family members who might have overstayed their holiday welcome. The recipe calls for bacon, but sub in your leftover ham and you’ll be more than satisfied. Casseroles are excellent for their quick and easy one-dish preparation.

Fettuccine with Portabellos, Ham and Asparagus

I’ve already mentioned ham is great in pasta. Pairing it with mushrooms and asparagus is too good to pass up. This dish will give your leftovers a fresh new beginning!

Head to Meals.com for even more recipe ideas. Have your own favorite leftover ham recipe? Share it with us in the comments below.

Soup: The Remedy to the Winter Blues

Written by Nick -

It’s cold and flu season. It’s cold outside. It’s winter. February 2^nd is Groundhog’s day and I’m not optimistic that Punxsutawney Phil has gotten over the fear of his shadow. So, my prediction, more winter, more cold, more SOUP.

Soups are the perfect remedy for cold winter nights. Chris Recently posted the about the warm and comforting Roasted Butternut Squash Soup, which inspired me to put together this soup round-up. What’s your favorite winter soup?

Cream of Mixed Vegetable Soup

Prepare this in just minutes. It’s a great way to get some veggies and nourish your soul.

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Chicken and Wild Rice Soup

The rice adds great texture to this home-style recipe. It’s a great alternative to the classic cold remedy “Chicken Noodle Soup.”

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Baked Potato Soup

A baked potato with all the fixings – as a soup! This is one of my all-time favorite soup recipes. It’s comfort food at its finest.

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Pumpkin and Gorgonzola Soup

I love the flavors of Pumpkin and Gorgonzola. This warm wintery soup will have you feeling cozy in no time.

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Maggi Beefy Onion Soup

Nothing beats a beefy onion soup on a cold night. Serve this HOT topped with LOTS of cheese (just my opinion, but you can’t go wrong with lots of cheese).

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Pumpkin Cheesy Soup

I think the chopped pistachios topping is the real highlight of this recipe. I just love pistachios right now.

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Broccoli Cheese Soup

Broccoli and Cheddar cheese make the perfect pair. This soup is perfect as an appetizer or even as a main meal.

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Nourishing the Soul: Roasted Butternut Squash Soup

Written by Chris -

Soup is comforting, especially during the winter months—creamy butternut squash soup warms the body and feeds the soul. Paired with salad and whole grain crackers or freshly baked bread, soup makes a healthy and satisfying meal.

Butternut squash is technically a fruit because it contains seeds, but most think of it as a vegetable. It’s shaped like a large pear, has cream-colored skin, deep orange-colored flesh with a slightly sweet flavor. Roasted and pureed, butternut squash adds flavor and texture to soups. In the soup recipe below, it’s the star ingredient!

I’ve made this soup with three different spices, curry being my favorite. Our test kitchen also tested it with cumin and ground ginger; all delicious. If you make it, let me know what you go with. Start with 1 teaspoon of spice and add more as needed.

Roasted Butternut Squash Soup

Ingredients for eight 1-cup servings:

• 1 (3-pound) butternut squash
• Extra-virgin olive oil for roasting squash
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 2 medium shallots, chopped
• 4 cups water
• 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
• 1 to 2 teaspoons curry powder, ground cumin or ground ginger
• 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 1 teaspoon packed brown sugar
• Light sour cream (optional)

Directions:

PREHEAT oven to 375° F.

RINSE squash under cold running water before cutting. Cut squash in half through the stem and remove the seeds (check out the tip at the bottom of this post for roasting the seeds). Drizzle cut edges with oil; season with salt and pepper. Place cut-side-down on a baking sheet.

ROAST squash for 1 hour or until very soft. Remove from oven; turn the halves over and let stand until cool enough to handle (as shown above). Scoop flesh from shells into a bowl and discard shells.

MELT butter over medium heat in large saucepan. Add shallots; cook, stirring frequently, for 5 minutes or until softened. Add the squash flesh, water, bouillon and curry powder; bring to a boil. Reduce heat to low. Cover; cook for 15 to 20 minutes or until squash is broken down.

COOL squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree until smooth, transferring the mixture to a saucepan as you work (if you have an immersion blender, it works great with this recipe). Stir in evaporated milk and sugar. Season with pepper; cook a few minutes over medium heat to combine the flavors. Ladle soup into serving bowls; swirl in a dollop of sour cream. Sprinkle with freshly ground black pepper.

Storage tip: If you have any leftover soup, and don’t plan to eat it within a couple days, freeze it. I like to freeze soup in individual portions. Ladle in to small containers, cover tightly and freeze. When ready to enjoy again, simply defrost and reheat before serving.

Ok, now for those remaining seeds… seeds from butternut squash can make a great snack food, and can be prepared in the same way as pumpkin seeds. Once scooped out from inside the squash and separated from the pulp, you can place the seeds in a single layer on a baking sheet to dry. Once dry, toss them with a little oil and season with a little salt or seasoning of choice. Lightly roast them in a preheated 275°F oven for 15 minutes or until seeds are golden brown and begin to pop.

I hope you like this soup as much we do! 100 calories never tasted so good! Nutrition information can be found online.

Enjoy!

Chris

Links:

• Roasted Butternut Squash Soup
• More Soups

Related Recipes:

Cream of Chicken and Vegetable Soup	Butternut Squash Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

Written by Liz -

I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Here are some of my favorite soups & chilis:

Thai-Style Pumpkin Soup (Pictured above)

Pumpkin Chili Mexicana

White Chicken Chili

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Spiderweb Pumpkin Curry Soup
(Pictured at the top of the post)

Ingredients for 4 Servings:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons curry powder
• 1/8 to 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper
• 3 cups water
• 2 to 3 MAGGI Chicken Flavor Bouillon Cubes
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Links:

• NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• LIBBY’S® 100% Pure Pumpkin
• MAGGI Chicken Flavor Bouillon Cubes

More Pumpkin Recipes:

Pick-Me-Up Pumpkin Latte	Easy Pumpkin-Pasta Bake

White Chicken Chili Recipe: It’s Not Complicated

Written by Liz -

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili Recipe

Ingredients for 8 servings:

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast tenders
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 to 1 1/2 cups mild salsa verde
• 1 can (15 ounces) cannellini beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 cup water
• 1/2 cup loose-pack frozen corn
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 cup fresh spinach leaves
• Baked tortilla chips and light sour cream for serving (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

Links:

• White Chicken Chili
• Get a Carnation coupon

More chili recipes:

Pumpkin Chili Mexicana

Chili with Three Beans

Pesto Possibilities for Mother’s Day: 5 Delicious Ways to Use Pesto

Mother’s Day is just days away. Going out to eat has become an American tradition, with restaurant industry stats showing it as one of the busiest days of the year. Well, on this day, I actually prefer to stay in (and yes, this is coming from a mom of three eight-year-olds). I prefer simple, delicious food prepared and eaten at home.

Since my mother and mother-in-law are local, effortless entertaining is essential. After all, it’s my day, too. So in the spirit of keeping things simple and homemade, I wanted to share five delicious ways to use Buitoni All Natural Pesto.

Buitoni Pesto is made with fragrant basil, pungent garlic, pine nuts, aged Parmesan and Romano cheeses and extra-virgin olive oil. Friends, this is as close to homemade as you are going to get! Plus, you don’t need to clean your food processor (that’s huge in my book).

Make a quick crostini appetizer

Add a touch of elegance to Mother’s Day without spending much time in the kitchen with this tasty appetizer, Crostini Aperitivo, shown above. Toasted bread slices are topped with a delicious goat cheese and pesto spread, and then topped with thinly sliced prosciutto. Roasted asparagus or peppers, chopped dates, sliced apples and shaved cantaloupe also pair well with the spread.

Watch the video below to see just how easy it is.

 

Make Pesto Kale Chips

Kale Chips have been quite the rage lately. I did a Google search and found a number of creative recipes. I decided to try a version with pesto, shown above, and landed on something truly unique and absolutely delicious! Finished with a sprinkling of fine sea salt, it’s really difficult to stop with just one handful.

Drizzle over soups

Vine-ripened tomatoes, marjoram and garlic are combined with a fragrant broth to make this beautiful vine-ripened tomato soup. And to heighten it even more, Buitoni Riserva All Natural Quattro Formaggi Agnolotti (pasta filled with a blend of creamy whipped ricotta cheese, fontina, Parmesan and authentic Italian Grana Padano) is added. It’s then topped with homemade croutons, a handful of arugula and a spoonful of Buitoni Pesto. This would make a perfect Mother’s Day lunchtime meal.

Spread on sandwiches

Looking for something a little more casual? Try this recipe for Grilled Chicken Sandwiches with Pesto Mayo. Perfect for simple entertaining, these sandwiches offer a classy, yet casual approach to mealtime.

Use as marinade for meats and fish

Grill up some wholesome fun with this flavorful recipe for Pesto Chicken & Vegetable Kebabs. Marinated in a pesto sauce, these skewers of chicken pieces and seasoned vegetables make a colorful and appetizing entrée.

Of course, you can also just toss pesto with pasta, add to pizza, dips and dressings. Pesto possibilities are really endless.

However you decide to celebrate this day, please take time out for you. I am constantly reminding myself of this. With simple recipes like these, it’s that much easier to find time.

Happy Mother’s Day everyone!

Links:

• Crostini Aperitivo
• Pesto Kale Chips
• Quattro Formaggi Agnolotti with Vine-Ripened Tomato Tuscan Soup
• Grilled Chicken Sandwiches with Pesto Mayo
• Pesto Chicken & Vegetable Kebabs

Related pesto recipes:

Insalata Caprese with Pesto Vinaigrette

Olive, Pesto and Bruschetta Cheese Torta