Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

November 29, 2019 at 6:47 PM | Posted in Bob Evan's, Ham, leftovers | Leave a comment
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Today’s Menu: Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

 

 

I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Cloudy and 41 degrees outside today. Had a delicious Thanksgiving Dinner! Everything was so good. Mom even made a Apple Pie made with Splenda and it was just incredible! But shortly after Dinner I had to deal with some extremely painful Phantom Pains! They continued through out the night into the morning. The finally let up around noon today and I was drained. These took about everything out of me. So I tried to catch up on some sleep and relaxation. Still hoping for a cure to Phantom Pains! On some good news I went for my exam and blood work to my Oncologist Wednesday. Everything came back completely clean! So now I just have to go for a yearly exam instead of twice and no more scans and x-rays! Really pleased over that. For Dinner it’s Thanksgiving Dinner Leftovers. I made a Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg.

 

Plenty of leftovers from the Thanksgiving Dinner Feast! And thank goodness for leftovers because after my night and I really didn’t feel like cooking. We almost always use Cook’s Ham when we bake a Ham. So with the Ham we baked yesterday, we made some into Ham Sandwiches. Just took a few slices and serving it on Aunt Millie’s Light Whole Grain Bread. The Ham is so delicious and moist. And as always with Cook’s Ham, perfect seasoning! We’ll have quite a few Breakfasts and Lunches out of this. To make the Sandwich I used Aunt Millie’s Light Whole Grain Bread. Topped it with a bit Kraft Light Mayo with Olive Oil, French’s Yellow Mustard, and a slice of Boar’s Head Swiss Cheese. Love this Sandwich!

 

For a side I heated up the leftover Bob Evan’s Mashed Potatoes and I had a leftover Deviled Eggs. Just love these leftovers! It’s sometimes better the second time around! For Dessert/Snack a bowl of Chex Mix with a Coke Zero to drink.

 

 

 

 

 

 

 


Cook’s Hams

Semi-Boneless Hams
Classic Reduced Sodium Half (Serves: 15-20)
Half (Serves: 15-20)
Whole (Serves: 30-40)
Semi-Boneless Hams
Cook’s Semi-Boneless Hams are now fully cooked! This means they may be eaten cold or heated. The ham only needs to be heated through if serving warm.
With fewer bones and less fat, Cook’s Semi-Boneless Hams are a great value. With two of the three bones removed, carving and serving are much easier. With only the center bone remaining, your family can still can enjoy the great taste and flavor that only a Cook’s bone-in ham can offer, plus the added value of more lean meat and the convenience of less bone.

Ingredients
CURED WITH: Water, Dextrose, Salt, Sodium Phosphate, Sodium Nitrite.
http://www.mycooksham.com/product/bone-in-premium-semi-boneless

One of America’s Favorites – Ham

November 18, 2019 at 6:02 AM | Posted in Ham, One of America's Favorites | Leave a comment
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Half ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the “salting of hams” in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham. Larousse Gastronomique claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

Typical slice of ham

The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.

 

Methods
Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally, smoking may be employed.

Besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper (e.g. Prosciutto Toscano) to saffron (e.g. the “Zafferano di San Gimignano.

Dry-cured

Sea salt being added to raw pork leg as part of a dry cure process

Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare. This process involves cleaning the raw meat, covering it in salt while it is gradually pressed draining all the blood. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.

The duration of the curing process varies by the type of ham, with, for example, Serrano ham curing in 9–12 months, Parma hams taking more than 12 months, and Iberian ham taking up to 2 years to reach the desired flavour characteristics. Some dry cured hams, such as the Jinhua ham, take approximately 8 to 10 months to complete.

Most modern dry cure hams also use nitrites (either sodium nitrite or potassium nitrate), which are added along with the salt. Nitrates are used because they prevent bacterial growth and, in a reaction with the meat’s myoglobin, give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat. Because of the toxicity of nitrite (the lethal dose of nitrite for humans is about 22 mg per kg body weight), some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.

The dry curing of ham involves a number of enzymatic reactions. The enzymes involved are proteinases (cathepsins – B, D, H & L, and calpains) and exopeptidases (peptidase and aminopeptidase). These enzymes cause proteolysis of muscle tissue, which creates large numbers of small peptides and free amino acids, while the adipose tissue undergoes lipolysis to create free fatty acids. Salt and phosphates act as strong inhibitors of proteolytic activity. Animal factors influencing enzymatic activity include age, weight, and breed. During the process itself, conditions such as temperature, duration, water content, redox potential, and salt content all have an effect.

The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning.

Wet-cured
Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. Meat is typically kept in the brine for around 3 to 14 days. Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.

The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.

Smoking
Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke.

The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.

Labeling

A platter of ham and cheese sliced for sandwiches

In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the Code of Federal Regulations (CFR) says that “the word ‘ham’, without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine”.

In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a “smoked” ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a “hickory-smoked” ham must have been smoked using only hickory. However, injecting “smoke flavor” is not legal grounds for claiming the ham was “smoked”; these are labeled “smoke flavor added”. Hams can only be labeled “honey-cured” if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called “lean” and “extra lean” hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Whole fresh pork leg can be labeled as fresh ham in the United States.

Protected designations
A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication.

 

Hickory Smoked Ham and Swiss Sandwich

October 23, 2019 at 6:24 PM | Posted in Aunt Millie's, Boar's Head, Ham, Ore - Ida, swiss cheese | Leave a comment
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Today’s Menu: Hickory Smoked Ham and Swiss Sandwich

 

 

For Breakfast this morning I tried something new, a Pillsbury Toaster Scramble – Sausage, Cheese, Egg, and Potatoes. It all comes in a Pastry Crust. First you microwave on high for 15 seconds then put in the toaster for 2 cycles or until hot. It tasted great and its only 180 calories and 18 net carbs per serving. Something to add for variety at Breakfast! Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Walmart for a few items and stopped by McDonald’s and picked up Breakfast for Mom. Sunny and 66 degrees, still windy out today. I would like to get some yard work done but with the wind its useless! Did a few chores around the house. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese.

 

 

The other day at Walmart I bought a Kentucky Legend Hickory Smoked Ham, along with our Turkey for Thanksgiving. It was a small 4 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight!

 

 

 

 

 

 

To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80 minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

 

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Woeber’s Horseradish Mustard, Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! We have plenty of leftovers for some great sandwiches for Breakfast or Lunch.

 

 

 

 

Mom wanted some Ore Ida Tater Tots to go with her Sandwich. So I baked some Ore Ida Tater Tots. Just baked at 425 degrees for about 20 minutes and done! The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Snapple to drink.

 

 

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham

Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.

Nutrition Facts
Serving Size 84 G (3 oz)
Amount Per Serving
Calories 120 Calories
Calories From Fat 25 Calories
% Daily Value
Total Fat 3 g 5
Total Carbohydrate 8 g 3

 

Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

https://boarshead.com/

 

 

 

 

 

Ore Ida Tater Tots
If it’s not Ore-Ida, it’s not Tater Tots.
With their crunchy outside and fluffy inside,Tater Tots® potatoes are as tasty as they are fun. We should know, we invented them! Try them in our Tater Tots Casserole and other yummy recipes.
SERVING SIZE 86g
CALORIES 160
FAT 8g
SODIUM 420mg
CARBS 20g
http://www.oreida.com/

Honey Ham and Swiss on Ciabatta Roll w/ Chips

July 17, 2019 at 6:40 PM | Posted in Ham | 2 Comments
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Today’s Menu: Honey Ham and Swiss on Ciabatta Roll w/ Chips

 

 

For Breakfast this morning I had Steak and Eggs! I heated up the leftover Wild Idea Buffalo Flat Iron Steak leftover from last night’s Dinner. These Steaks are so good, no way it going to waste! Then I also prepared a Sunny Side Up Egg, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. This is a great way to start the day! I spent most of the afternoon at the hospital with a friend of mine who had some surgery a while back. He’s taken a turn for the worse and is back in the hospital. He’s not looking too good right now. Just praying that he’ll be okay. For Dinner tonight it was a Honey Ham and Swiss on Ciabatta Roll w/ Chips.

 

 

 

 

Well after a very long day of being with friends at the hospital I just wasn’t in the mood to cook. So I stopped by the Kroger up the road and grabbed a couple of Kroger Deli Honey Ham and Swiss on Ciabatta Roll Sandwiches. Excellent Sandwich! It’s made with Kroger Private Selection Honey Ham and Kroger Private Selection Baby Swiss Cheese. Then served on a Kroger Bakery Split Ciabatta Roll. I added some Kraft Reduced Fat Mayo w/ Olive Oil and French’s Yellow Mustard to my Sandwich. Really a fantastic and filling Sandwich! I also had a few Mike Sells Reduced Fat Potato Chips. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. Till tomorrow!

 

 

 

 

 

 

Mike Sells Reduced Fat Groovy Potato Chips

When creating the ultimate dipping chip DW Mikesell knew it had to be groovy. And he also worked on making it lower in fat, but just as tasty as his regular chips. No one believed he could do it – until the first batch came out of the kitchen. Enjoy.

Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

April 22, 2019 at 6:39 PM | Posted in Aunt Millie's, Boar's Head, Bob Evan's, Eggs, Ham | Leave a comment
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Today’s Menu: Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

 

I toasted a Thomas Light 100% Multi Grain English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Mostly Cloudy and 76 degrees out today. After Lunch I got the rake, leaf blower, and the cart out. Did yard work today. Later on I took a ride around the neighborhood. Then went down by the lake. Not too bad out. For Dinner it’s Easter Dinner Leftovers. I made a Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg.

 

 

 

 

 

Plenty of leftovers from the Easter Dinner Feast! Good thing we like Ham, there’s a ton leftover. We almost always use Cook’s Ham when we bake a Ham. So with the Ham I baked yesterday, we made some into Ham Sandwiches. Just took a few slices and serving it on Aunt Millie’s Light Whole Grain Bread. The Ham is so delicious and moist. And as always with Cook’s Ham, perfect seasoning! We’ll have quite a few Breakfasts and Lunches out of this. To make the Sandwich I used Aunt Millie’s Light Whole Grain Bread. Topped it with a bit Kraft Light Mayo with Olive Oil, French’s Yellow Mustard, and a slice of Boar’s Head Swiss Cheese. Love this Sandwich!

 

 

 

 

For a side I heated up the leftover Bob Evan’s Mashed Potatoes and I had a leftover Deviled Egg. Just love these leftovers! It’s sometimes better the second time around! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 


Cook’s Hams

Semi-Boneless Hams
Classic Reduced Sodium Half (Serves: 15-20)
Half (Serves: 15-20)
Whole (Serves: 30-40)
Semi-Boneless Hams
Cook’s Semi-Boneless Hams are now fully cooked! This means they may be eaten cold or heated. The ham only needs to be heated through if serving warm.
With fewer bones and less fat, Cook’s Semi-Boneless Hams are a great value. With two of the three bones removed, carving and serving are much easier. With only the center bone remaining, your family can still can enjoy the great taste and flavor that only a Cook’s bone-in ham can offer, plus the added value of more lean meat and the convenience of less bone.

Ingredients
CURED WITH: Water, Dextrose, Salt, Sodium Phosphate, Sodium Nitrite.
http://www.mycooksham.com/product/bone-in-premium-semi-boneless

Baked Ham/Swiss and Turkey /Cheddar Sliders w/ Thanksgiving Leftovers

November 23, 2018 at 6:30 PM | Posted in Ham, leftovers, turkey | Leave a comment
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Today’s Menu: Baked Ham/Swiss and Turkey /Cheddar Sliders w/ Thanksgiving Leftovers

 

 

For Breakfast this morning I heated up the leftover Diced Potatoes and Diced Ham that I had prepared yesterday. Not a bad day out today, 54 degrees and mostly cloudy. After Lunch I took Mom’s car up to have it washed and then I cleaned all of the inside windows and vacuumed it out for her. Later on I entered a Scrabble Tournament online. I love Scrabble! For Dinner tonight I used the Leftovers from Thanksgiving. I prepared Baked Ham/Swiss and Turkey /Cheddar Sliders w/ Thanksgiving Side Leftovers.

 

 

 

 

For Dinner its Baked Ham and Swiss Sliders along with Turkey and Vermont Cheddar Sliders. To make them I’ll need; King’s Hawaiian Sweet Rolls (Cut in half), leftover Ham, leftover Turkey Breast, Sargento Swiss Cheese, Boar’s Head Vermont Yellow Cheddar, Blue Bonnet Light Butter – 4 Tbsp (original recipe called for 8), 2 tsp. Dried Onion Powder, 1 1/2 tsp. Worchestershire Sauce, 1 1/2 tsp. Ken’s Light Poppyseed Dressing, and 1/2 tsp. French’s Yellow Mustard.

 

 

 

 

Next I made my Bun Topping Sauce. I grabbed a medium size bowl to mix my ingredients in. I then mixed the Butter, Onion Powder, Worchestershire Sauce, Ken’s Light Poppyseed Dressing, and French’s Yellow Mustard together. Stirred until well mixed and sit it aside until ready to use it.

 

 

 

 

 

Then to prepare the Sliders; preheat your oven to 350 degrees. Then I got an 11 x 14 baking pan that I lined with foil and sprayed with Pam Non-Stick Cooking Spray. I placed the bottom half of the Slider Buns in the bottom of the baking pan. Next I placed the Sweet Sliced Ham and Sliced Turkey Breast on top of each Bun. You can put as much of the Ham or Turkey you want on each. I then placed a 1/2 a slice of the Swiss on the Ham and Cheddar cheese on top of the Turkey. Then added the the top 1/2 of each bun to each Slider. Then topped all the Sliders with Topping Sauce Mixture. Covered the baking pan with foil and baked at 350 degrees for 15 minutes. Removed the foil and baked an additional 15 minutes to allow the rolls to crisp. Remove from oven to cool and serve.

 

 

 

These Baked Ham Sliders are incredible! The Ham, Turkey, Cheese, and Buns are all great but the Topping Sauce makes the Dish. The Sauce gives it such great flavor, love these Sliders! Plus a great way to use those Thanksgiving Leftovers!

 

 

 

 

 

Then I also heated the leftover Mashed Potatoes and Green Beans. Those Canned Green Beans are so delicious! We had canned these during Summer and broke out the first jar for Thanksgiving, so good! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

Hickory Smoked Ham and Swiss Sandwich

November 20, 2018 at 6:27 PM | Posted in Boar's Head, Ham | Leave a comment
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Today’s Menu: Hickory Smoked Ham and Swiss Sandwich

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Showers and then Cloudy for the day, high of 39 degrees. I ran a couple of errands for Mom and then by Meijer to pick up a couple of gifts for Christmas. I’m almost done with my Christmas shopping! Just need to pick up a few Gift Cards and I’ll be through. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese

 

 

 

 


The other day at Meijer I bought a Kentucky Legend Hickory Smoked Ham, along with our Turkey for Thanksgiving. It was a small 4 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight!

 

 

 

 

 

 

To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80 minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Woeber’s Horseradish Mustard, Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! Mom thought it was one of the best tasting Hams she ever had, and I agree! We had plenty of leftovers. Kept some out for Breakfast and froze another bag. I didn’t make any side dishes to go with the Sandwich, still not much of an appetite of late. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham

Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serving Size 84 G (3 oz)
Amount Per Serving
Calories 120 Calories
Calories From Fat 25 Calories
% Daily Value
Total Fat 3 g 5
Total Carbohydrate 8 g 3

 


Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

https://boarshead.com/

Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans

August 24, 2018 at 5:25 PM | Posted in Boar's Head, Ham, potatoes | Leave a comment
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Today’s Menu: Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans

 

 

 


For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Partly sunny and a bit more humid outside today. I took Mom’s car up to be washed then stopped by the ATM, the Post Office, and stopped and got gas. Back home, kicked back the rest of the afternoon. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese Sandwich w/ Baked Fingerling Potato Wedges and Green Beans.

 

The other day at Meijer I bought a Kentucky Legend Hickory Smoked Ham. It was a small 2 1/2 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight.

 

 

 

 

To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! Mom thought it was one of the best tasting Hams she ever had, and I agree! We had plenty of leftovers. Kept some out for Breakfast and froze another bag.

 

 

 

For a side I prepared some more of the Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s!

 

 


I also heated up some leftover Green Beans. These are the fresh Green Beans we had purchased from Jungle Jim’s Still delicious! Quite a Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham

Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serving Size84 G (3 oz)
Amount Per Serving
Calories120 Calories
Calories From Fat25 Calories
% Daily Value
Total Fat3 g5
Total Carbohydrate8 g3

 

 


Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

https://boarshead.com/

Skillet Potatoes and Ham with a Sunny Side Up Egg

June 28, 2018 at 5:07 PM | Posted in Eggs, Ham, Simply Potatoes | 2 Comments
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Today’s Menu: Skillet Potatoes and Ham with a Sunny Side Up Egg

 

 

 

For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. After Breakfast I went to Menard’s to pick up a small can of Black Paint and then to Kroger and picked up a couple of Donuts for Mom, she wanted Coffee and Donuts for her Breakfast. I needed the paint to touch up the trim of the shed and to touch up a couple of the shutters around the house. A bit hotter and more humid today, 88 degrees and sunny. For Dinner tonight I prepared a Skillet Potatoes and Ham with a Sunny Side Up Egg.

 

 

The 2nd day of Breakfast for Dinner tonight. Skillet Potatoes and Ham for Breakfast, I mean Dinner! I’ll need; 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes, a package of Meijer Diced Ham, 1 Egg, Morton’s Lite Salt, Ground Black Pepper, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Pam Non Stick Cooking Spray, and Extra Light Olive Oil.

 

 

 

 

To start I got a large skillet and sprayed it with Pam and added 2 tablespoons of Extra Light Olive Oil, heated it on medium heat. When the skillet was ready I added the package of the Simply Potatoes Steakhouse Seasoned Diced Potatoes. I lightly seasoned them with the Salt and stirred. Put the lid on the skillet and let them cook. Using a spatula, I turned them several times so they would cook evenly. Cooked a total of 15 minutes. With about 3 minutes of cooking time left I added the package of Meijer Diced Ham. Stirred and finished the cooking of the Potatoes. When done put them in a large bowl and set it aside.

 

 

As the Potatoes and Ham were finishing I got a small skillet sprayed it with Pam and added a 1/2 tablespoon of Extra Light Olive Oil, heated it on medium heat. When the skillet was heated I added the Egg. Seasoned it with Salt and Pepper. I grabbed a teaspoon and scooped up some of the Olive Oil and poured it on top of the Yolk. Then put a lid over the skillet and cooked my Egg. Sunny Side Eggs always cook better with a lid over the skillet and a bit of the Oil over them when cooking them. It gives the Yolk a good finish.

 

 

To put the dish together I used a bowl and made a bed of the Potatoes and Ham, seasoned them with a little of the Salt. Sprinkled some Sargento Reduced Fat Shredded Sharp Cheddar Cheese on top and then added the Sunny Side Egg. Time to Eat! I love the combo of Potatoes and Ham! Then with Egg topping it off it gave great flavor and tied the dish together. Excellent Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Tropa – Rock – A Snapple to drink.

 

 

 

 

Simply Potatoes Steakhouse Seasoned Diced

Simply Potatoes Steakhouse Seasoned Diced Potatoes. Made from only real, fresh, never frozen potatoes that are as deliciously easy as they are wholesome. Free from gluten.

Simply Potatoes Steakhouse Seasoned Diced Potatoes.
* Made from fresh potatoes.
* Net Wt 20 oz (1 lb 4 oz) 567 g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, Steakhouse Seasoning (Dehydrated Vegetables [Garlic, Red Bell Peppers and Onion], Salt, Spice, Natural Flavors, Oleoresin Paprika, and Silicon Dioxide Added to Prevent Caking), Contains 1/2% or less of the following: Disodium Pyrophosphate (Added to Maintain Color), Potassium Sorbate and Sodium Bisulfite (Added to Maintain Freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.For best quality and cooking results, do not freeze.After opening, store in an airtight container and use within 3 days.Simple Steps to Delicious Potatoes:Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Cover with lid.Cook 12-15 minutes, turning every 3-4 minutes.Note: During cooking, potatoes must reach a temperature of 165F for 2 minutes. Do not eat until fully cooked.

 

 

Medium white eggs in carton

Eggs…….
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Ham, Eggs, Hash Browns, and Toast

April 4, 2018 at 5:23 PM | Posted in Aunt Millie's, Eggs, Ham, hash browns, Simply Potatoes | 2 Comments
Tags: , , , , , , , ,

Today’s Menu: Ham, Eggs, Hash Browns, and Toast

 

 


For Breakfast this Morning I had a cup of Bigelow Decaf Green Tea. At 10:30 this morning we had to be over at the office of where Dad is staying. We are applying for Medicade for Dad. They seem to want everything you have but your first-born children. Hope we get it worked out, very stressful! Rain showers this morning and very windy. There’s a lot of flooding all over the area, even had a Tornado watch last night. Very windy and a of 40 today, but the wind chill made it about 30. For Dinner tonight I wanted some Breakfast! So Breakfast it is, I prepared Ham, Eggs, Hash Browns, and Toast.

 

 

Breakfast for Dinner sounded perfect for Dinner tonight! I sliced up the rest of our Ham off the bone, I had prepared the Ham the day before. The Ham is so moist and delicious! We used Cook’s Bone In Ham. To prepare it I used a small skillet, sprayed it with Pam Cooking Spray, and heated it on medium heat. I then took a few slices of it and reheated it i tin the skillet for about 5 minutes. I love this Ham! It has such good flavor, perfect for Breakfast or Dinner.

 

 

 

Next I used the same skillet and I prepared a Sunny Side Up Egg. Fried it on medium low, seasoned with Morton’s Lite Salt and Ground Black Pepper.

 

 

 

As the the Ham and Egg were cooking, in another skillet I prepared some Simply Potatoes Shredded Hash Browns. I love these, I could have them every day! Again I used a small skillet, sprayed it with Pam Cooking Spray, added 1 tablespoon of Extra Light Olive Oil, and heated it on medium heat. I fried these for 14 minutes. When done I sprinkled some Sargento Reduced Fat Shredded Sharp Cheddar Cheese.

 

 

 

 

Finally I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Topped them with some I Can’t Believe It’s Not Butter. Had a glass of 2% White Milk to drink. I had one hearty Comfort Food Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g
http://www.simplypotatoes.com/products/productview.cfm?p

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