Given that recipes are now so accessible online, we are giving away a bunch of cookbooks that we don’t really use anymore. I wanted to keep this recipe from one of them.
- 1 package (2.5 ounces) ham or smoked turkey, finely chopped
- 2 tablespoons finely chopped onion
- ½ cup (2 ounces) shredded Swiss or cheddar cheese
- 1 egg
- 1 tablespoon snipped fresh parsley
- 1½ teaspoons dijon mustard
- 1/8 teaspoon ground black pepper
- 1 package (8 ounces) refrigerated crescent rolls
Preheat oven to 350°. Grease mini-muffin pan(s). (24 mini-cups).
Mix together all ingredients except crescent rolls.
Unroll crescent dough and press into a large rectangle. Cut dough into 24 squares (pizza cutter works good here). Press one square of dough into each mini-muffin cup.
Fill each muffin cup with a small scoop of ham mixture. Back 12 – 14 minutes, or until puffs are light golden brown. Remove from pan; serve immediately.
Last spring, right after Easter, our friends invited us over for a delicious ham-bone based soup. It had been thrown together with ingredients they had around the kitchen and was so tasty. I decided I wanted some of that soup today, so I searched around the internet for a recipe. None of them were quite right. I made this instead; it was really easy and tasted great. We didn’t have a ham bone, but I plan on trying a version of this soup using a stock made from the ham bone next time we have a holiday ham.
This made a huge amount of soup. The four of us had dinner and then we saved some for leftovers this week and froze the rest in order to pull it out on a busy night this winter. Half this recipe if you don’t want this many leftovers.
¹ I used dried beans, you could use an equivalent of canned white beans, drained and rinsed. This was a huge pot of soup, so I would guess three cans. Plus or minus one.
² The store was out of fresh thyme so I used dried.
- 1 – 2 tablespoons extra virgin olive oil (EVOO)
- Yellow onion, chopped
- 5 carrots, peeled and roughly chopped
- 4 cloves garlic, minced
- 1 pound ham, roughly chopped into bite size pieces
- 2 large sweet potatoes, peeled and cubed (~¼” to ½” cubes)
- 1 pound dried great northern beans (soaked per package directions)
- 8 cups veggie broth
- ½ cup red wine
- 1 ½ teaspoons dried thyme
- 1 bay leaf
- Pepper to taste
Soak beans per package directions. If you think of it in time do an overnight soak. I did the quick soak method, which took about an hour.
I used a large dutch oven. This recipe makes a lot of soup, so be sure to have a big pot. Add EVOO to pot over medium-high heat. Cook onion, carrots, and garlic for a few minutes. Add ham, and cook for 5 or 10 minutes, until ham begins to brown and onions and carrots are soft.
Add veggie broth and then all remaining ingredients. Bring to a boil, then reduce heat and simmer for a few hours. Remove bay leaf. Serve with fresh bread.
Fall is here and our family loves to make (and eat!) soups and stews. This corn chowder is a great meal that everyone enjoys. A little prep work, and then it spends all day cooking and smelling delicious. I make a big batch and then freeze the leftovers, giving us a quick and yummy meal on a busy night.
Two notes on this one.
- I love to cook with yukon gold potatoes, but if you prefer another kind, feel free to substitute.
- We like the taste of veggie broth in recipes at our house. If you like chicken broth better, it will work fine in the chowder.
- 10 Yukon Gold potatoes, peeled and diced
- 1 can cream corn
- 1 can whole kernel corn, drained and rinsed
- 1/2 to 1 package frozen white sweet corn
- 3 to 4 cups veggie broth
- 1 lb diced ham
- 1 diced onion
- ¼ cup butter
- 2 cups ½ & ½
- Salt & pepper to taste
Add potatoes, corn, veggie broth, ham, and onions to the slow cooker, stir to combine. Make sure broth covers the ingredients; add more broth or water if needed. Cook on low for 7 – 8 hours. Using a potato masher, mash the chowder to your desired thickness. Add the butter and ½ & ½, cook on high for 30 minutes. Season with salt & pepper to taste.