What to do With – Ham Leftovers

November 7, 2013 at 12:13 PM | Posted in Ham, leftovers, potatoes | 2 Comments
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It’s the day after one of the upcoming Holidays and you have a lot of Ham leftover. Here’s one idea, and a delicious one, to use that Ham!

 

Ham and Potatoes Casserole

 
INGREDIENTS:
2 cups Potatoes, cubed
2 cups Leftover Cooked Ham, cubed
1 (15.25 ounce) can Whole Kernel Corn,
drained
1/4 cup finely minced fresh Cilantro
1/4 cup Blue Bonnet Light Stick Butter
1 tablespoon chopped Onions
1/3 cup All-Purpose Flour
1 3/4 cups 2% Milk
1/8 teaspoon Ground Black Pepper
4 ounces Sargento Reduced Fat Shredded Sharp Cheddar, (or more!)

 

 

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted, sea Salt, water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. Combine potatoes, ham, corn and cilantro; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
4. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter

March 30, 2013 at 5:14 PM | Posted in baking, chicken, pasta, seafood | Leave a comment
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Today’s Menu: Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter AppetizerItal Chick fetta Fritters 006

 
As I posted earlier we actually have some Spring Flowers popping up, seriously check my earlier post and picture! They say it’s our last nice day until Wednesday but hopefully Spring is getting a foothold! For dinner tonight something I haven’t tried; Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer.

 

 

I was just going to have the Chicken and Fettuccine but I came across these Fritters last night and they sounded good so I added them to the dinner as an appetizer. For the Chicken i used Perdue Marinated Italian Style Chicken Breasts. First time I tried them and they turned out very good! You can grill them, fry them, or bake them. They come individually wrapped, about 5 per package. It’s only 140 calories and 2 carbs per Chicken Breast. I baked mine at 350 degrees for about 22 minutes. They came tender and moist with very good Italian Seasoning. These will be good to freeze for anytime.

 

For the Fettuccine I used al Dente Egg Noodle Fettuccine. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. After boiling I seasoned it with Sea Salt and McCormick Grinder Italian Seasoning. To serve I made a bed of the Fettuccine and topped it with a sliced Italian Style Chicken Breast.

 

Now for the Crabmeat, Shrimp, and Corn Fritter Appetizer. i needed 1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons chopped chives, 1/2 teaspoon ZATARAIN’S® Creole Seasoning, 1/2 cup water, 1/4 pound claw crabmeat, 1/4 pound cooked peeled small shrimp, coarsely chopped, 1/2 cup thawed frozen corn, Extra Virgin Olive Oil, for frying. Just mix all your ingredients together and fry! I left the full recipe at the end of the post. I really like how these turned out. Everything came together and made one delicious Fritter! The Corn I think really made it right. I served it with a side of Kraft Chipotle Deli Mayo, nice smooth heat. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)Perdue chicken

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts are PERFECTLY SIZED, PERFECTLY PACKAGED and PERFECTLY DELICIOUS!

 

Nutrition:

Serving Size 1 Filet (136g/4.8 oz.)
Servings Per Container 5
Amount Per Serving (* % of Daily Value)
Calories 140
Calories from Fat 10
Total Fat 1.5g (2%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 360mg (15%)
Total Carbohydrate 2g (1%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 26g

 

 

 
al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

 

 

 

Crabmeat and Shrimp FrittersItal Chick fetta Fritters 001

Crabmeat and Shrimp Fritters:
1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN’S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
extra virgin olive oil, for frying

Directions
1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info per 1 serving

Calories: 441 Sodium: 734

Fat: 37 Carbohydrates: 19

Cholesterol: 52 Fiber: 1

Protein: 8

Pad Thai – Thailand

October 7, 2011 at 2:31 PM | Posted in Food, noodle | 4 Comments
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Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus

Pad Thai in Bangkok

any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with

Thai condiments. It is usually served with spring onions and pieces of raw banana flower.

The dish had been known in ancient Siam in various forms for centuries. The variant of noodle is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders. However, it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts. Nowadays Pad Thai has become a widespread staple food and is one of Thailand’s national dishes.

Pad Thai Noodles with Shrimp

Ingredients:

8 oz. Thai rice noodles (linguini width), or enough for 2 people
1-2 cups raw or cooked shrimp, shells removed
1 shallot (OR 1/4 cup purple onion), finely chopped
4 cloves garlic, minced
1-2 fresh red chilies (or as much as you like!), finely sliced
1 egg
2 cups bean sprouts
1/8 tsp. ground white pepper (OR substitute black pepper)
3 green onions, sliced finely
1/2 cup fresh coriander/cilantro
1/4 cup dry roasted peanuts, ground or chopped
2-3 Tbsp. oil for stir-frying (coconut, peanut, corn, sunflower, or canola are all good)
3 Tbsp. chicken stock
wedges of lime for serving
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste (available at Asian/Indian food stores)
1/4 cup hot water
2+1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
1-3 tsp. chili sauce (to taste), OR 1/2 to 1 tsp. dried crushed chili
3 Tbsp. palm sugar OR brown sugar

Preparation:

Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak the noodles until soft enough to eat, but still firm and a little “crunchy”. Drain and rinse the noodles thoroughly with cold water. Set aside. Tip:Avoid over-softening the noodles at this point, as they will be fried later, and you want them to turn out chewy, not soggy.
In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other Pad Thai Sauce ingredients (fish sauce, chili, and brown sugar). Stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don’t skimp on the sugar – it is needed to balance out the sourness of the tamarind. Set aside.
Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the shallots, garlic, and chili. Stir-fry 1 minute.
Add the shrimp plus 2-3 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (If using cooked shrimp, only stir-fry 1 minute.)
Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
Add the drained noodles and drizzle over the pad thai sauce. Use 2 utensils and a gentle “tossing” motion to combine everything together (like tossing a salad). Keep the heat between medium and medium-high – you want your pan hot enough to cook the noodles, but not so hot that the noodles burns. Stir-fry 4-5 minutes.
Add the bean sprouts and continue stir-frying 1 more minute, or until noodles are chewy-delicious and a little bit sticky.
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp).
Sprinkle over the white pepper, onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Toss one more time and serve. Thai chili sauce can also be served on the side if desired. ENJOY!
http://thaifood.about.com/od/oodlesofnoodles/r/padthaishrimp2.htm

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