Spicy Pinto Beans and Ham

Well, I finally got to the end of that ham I prepared the other day. Not wanting to waste a drop, I decided to make ham stock last night to use for my dinner tonight.

Stock Ingredients-
Ham bones
Bay leaf
Black pepper corns

I started by cutting away the outer fat from the ham. It was a shank portion so there was quite a bit of meat there just really marbled with fat. Next, I put the ham in a large pot, and covered it with water. To that I added about 10 black pepper corns, two pinches of celery seed and four bay leaves. When water began to boil I reduced the heat to simmer and cooked until the remaining ham was falling away from the bones. After cooling, I trimmed away more of the fat, removed the bay leaves, transferred to a bowl, and refrigerated for today's use.


You will need:
1 lb Dried pinto beans
1/2 Small onion, diced
1 can Diced tomatoes
1/2 tsp Cajun seasoning
1/2 tsp Adobo seasoning
Red pepper flakes- a few shakes will do
1 tsp Diced garlic


I used the quick soak method for preparing the beans. For each cup of beans add 3 cups of water. One pound of beans = two cups. Slowly bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand 1 hour. Discard all liquid and rinse both beans and pot.
Return beans to pot and add 1 cup water and begin heating. Meanwhile, I removed the bowl from the fridge and skimmed off all the solid fat from the stock. I added jellied stock to beans a few spoonfuls at a time allowing it to heat and liquefy, until beans were covered by about an inch. To the broth I added the ham, onion, garlic, and all of the seasonings. I simmered the beans for about 30 minutes and then added the tomatoes without any liquid, and continued to cook for another 30 minutes.

I served these over yellow rice, with a side of corn bread... Spicy and good!

Spicy Pinto Beans and Ham

2009-01-30T23:58:00-05:00

redkathy

dinner|ham|leftovers|spicy|

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I Am Woman Hear Me Purrr...Or Chicken Quesadillas

I found this fascinating quote today:

Women are the nurturers, and caretakers of life and love, and we should honor that. What more impressive, or important responsibility, and role is there?Searchingwithin, I Am Woman Hear Me Purrr! |Open Your Heart to the Love, Jan 2009

Ladies, you should really read the whole article, it made me smile.

While reading this article the old saying, "the way to a man's heart is through his stomach" came to mind. Of course the article is all about women and romance but I do agree with the author's point of view and I just love the blog title "Open your heart to love". After reading it in it's entirety I thought about my favorite quote of all time...

"The most indispensable ingredient of all good home cooking: love for those you are cooking for." Sophia Loren

If you read my profile you know that I learned to cook from my mother. She learned from hers, and so on. Not that I am the greatest but I have a creative cooking imagination and much love to share. My husband says the thing he liked best about me when we were first together is that I could make a special meal out of almost nothing.

Today I find myself looking at a pretty sparse pantry and fridge. I have to be creative or we'll starve. ha ha ha

No really, here's a quick and easy Mexican-American dinner, Chicken Quesadillas, that calls for just a few ingredients. Best thing about this dinner is you can use any kind of meat, leftover or not. The two vital ingredients, cheese and tortillas, are a staple in my kitchen.

You will need:

1. 1 cup leftover chicken shredded
2. 1 cup shredded colby-jack cheese
3. 1 can diced tomatoes & green chilies
4. Flour Tortillas
5. 1/2 tsp Adobo seasoning
6. Chili powder to taste

Preheat oven to 250. Combine chicken and tomatoes in a saucepan. Add Adobo seasoning and sprinkle with chili powder. (I add chli powder by smell, believe it or not) Stir to blend completely. Cook on low heat for about 15 minutes. Turn off burner and let stand for another 15 minutes to allow chicken to absorb some of the liquid. Lay tortillas out on a flat baking sheet. Top each with some shredded colby-jack cheese. Spoon chicken mixture onto one half of each tortilla. Fold tortillas in half, taco style. Bake until cheese is melted. Remove immediately or tortillas will get brittle. Serve with sour cream, salsa, or taco sauce.

My family loves these. You can pop these in the microwave too. If you have other "taco toppings" like black olives, onions, lettuce, or tomato you can add them in or serve on the side.

I Am Woman Hear Me Purrr...Or Chicken Quesadillas

2009-01-28T19:51:00-05:00

redkathy

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A Snackin' Mood

After preparing AND eating all those big holiday meals I've been in a snackin' kinda mood. No big heavy dinners, just a pick of this or that. Yesterday I made a ham. I just couldn't make a plate and eat. So I went to searching my favorite recipe sites...

♦ My first stop was from the article "Sophisticated Entertaining" I posted on my web site in December. Well, I altered the Artichoke and Bacon spread to become Artichoke and Ham Snacks!

Here's the original recipe:

Artichoke and Bacon Spread
Prep Time: 25 minutes
Time to Table: 55 minutes
Yield: 1 cup plus 3 tablespoons artichoke mixture; 10 servings

5 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 tablespoon white wine vinegar
1 1/2 teaspoons finely chopped fresh rosemary
1 (14-ounce) can quartered artichoke hearts, drained
1/8 teaspoon salt
1/8 teaspoon pepper
30 Carr's Table Water Roasted Garlic and Herb Crackers


1. Crosswise cut bacon into 1/8- to 1/4-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels.
2. Return reserved bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary.
3. Set aside four pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly.
4. Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half of the cooked bacon.
5. Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces.

I omitted the bacon and the crackers. Yes the crackers. Instead I smoothed a thin layer of spread over slices of fresh deli rye bread, added a thin slice of ham, topped with another slice of rye with spread, and cut into fourths.

♦ Oh and I came across this one also, and just had to share it with you too.

A SIMPLE snack recipe from Passionate About Baking...: CRACKERS WITH CREAM CHEESE...& a bit on BLOGGER AID that is a great idea and one of my favorites!

A Snackin' Mood

2009-01-26T09:16:00-05:00

redkathy

dip|entertaining|ham|

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Shrimp Seafood Dip

I bought a five pound bag of frozen salad shrimp for Christmas Eve dinner. I have about thrity or so for Christmas Eve and put out a big Italian seafood meal every year. Somehow I had a bit of shrimp left over this time... Truth is, I knew how bad things would be in January so I saved a bit. I made a seafood dip for New Year's and it was a big hit which surprised me. I was surprised because it was really a last minute fast and easy to prepare kinda thing. Anyway, I decided to make it today again as a treat for the hubby to kind of lift his spirits. He knows right now there is no way could I go out and buy shrimp for a treat.

You will need:

1 cup cooked salad shrimp (pack down the shrimp when measuring)
1/4 bell pepper (I used red)
8 oz whipped cream cheese
1/8 teaspoon Old Bay seasoning
a few shakes of dill weed
lemon or lime juice or fresh

Put bell pepper in food processor or blender and chop fine. Add shrimp and process again. Add cream cheese, seasonings, and a few drops of lemon or lime juice to mixture and whip to blend. Serve with crackers or maybe even wavy chips if they are thick enough.

Shrimp Seafood Dip

2009-01-25T19:40:00-05:00

redkathy

dip|entertaining|seafood|shrimp|

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Turkey Pot Pie

With the kids being grown and out of town, the fridge is packed with leftovers, leftovers, and more leftovers. I just can't figure out how to cook for just two people! Now, I am learning the art of cooking with leftovers and getting pretty good at creating the new from the old.

I deep fried an 11 lb turkey and had after two or three meals, a whole breast left. Oh no turkey again??? The answer was Turkey Pot Pie. I used the chicken pot pie recipe on the back of a Bisquick box... creative cooking is the best.


You will need:

Leftover Turkey cut into large chunks
1 lb Bag Frozen Broccoli Cauliflower & Carrots (thawed and drained)
1 can condensed cream soup (I used cream of celery)
1 cup baking mix
1 egg
1/2 cup milk
Dill weed
Salt & Pepper to taste

Preheat oven to 400. In a two quart casserole combine turkey, vegetables, and soup. Season with salt, pepper and a few shakes of dill. Mix well. In a separate bowl combine baking mix, egg, and milk. Mix with a fork or whisk until blended well. Pour over turkey mixture. Bake for 30 minutes or until crust is golden brown.

Hubby doesn't like pot pie but thought this one was really good. I cut the turkey chunks big to match the vegetables. It made quite a hearty pot pie and all the difference to the mister.

Turkey Pot Pie

2009-01-23T20:56:00-05:00

redkathy

casserole|dinner|leftovers|turkey|

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Spicy Oven Fried Chicken Thighs

Chicken was my mother's favorite meat. I think she had a million chicken recipes. My father, on the other hand, was not so fond of the fowl. I'll tell you, he never complained about one of mom's meals, which was totally out of character for him. My point, she could prepare chicken so that even a chicken hater would enjoy it!


Chicken is served at least three nights a week at my house. For one, it's low in fat and two very affordable. So tonight I prepared my version of Oven Fried Chicken, a favorite of my husband. A spicy variety of a traditional and common chicken recipe.

You will need:

2 - 2 1/2 lbs. Chicken thighs, skinned
Olive oil
2 cups Flour
1 tsp. Adobo seasoning
1 tsp Black pepper
1/4 tsp Cajun seasoning
1/4 tsp. Chili powder
Cooking spray

Preheat oven to 450. Spray baking pan or cookie sheet with cooking spray. Combine flour and all seasonings in a large mixing bowl. Stir to blend. Rub chicken thighs with olive oil on both sides, and drudge in flour, one by one. Bake for 35 - 45 minutes, until chicken is golden brown.

I don't usually measure seasonings and have approximated the amounts. You can add more or less depending on your taste.

I like to serve this chicken with my spanish rice (arroz con gondules) recipe and fresh baked biscuits. Yummy.

Spicy Oven Fried Chicken Thighs

2009-01-22T19:47:00-05:00

redkathy

chicken|dinner|

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Pasta and Vegetables

Times are really tough right now but that's no reason not to serve great tasting food right? I made this dish the other night as an answer to finishing everything that wasn't enough for a meal. My zucchini, yellow squash, and carrots were frozen. The pasta was left over too.

Hubby was looking at me kind of cock eyed when I started cooking saying, "That's what we're eating tonight?" I smiled... "Have I ever prepared something you hated?" He chuckled and left the kitchen. Smart man.

1/2 lb spaghetti, rotini, or penne
1 Tbs olive oil
1/2 small onion diced
2 cloves garlic, minced
2 carrots
2 green zucchini
2 yellow zucchini - squash
1 16 0z can diced tomatoes in tomato juice
1/2 Tbsp dried basil
2 tbsp parsley
salt & pepper to taste
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat; cook pasta until just tender. Drain thoroughly. Peel carrots. Slice carrots and green and yellow zucchini thin (about 1/8 inch) if using rotini or penne pasta. If you use spaghetti slice the vegetables in long strips, julienne style.

In a Dutch oven or large skillet, heat oil over low heat. Add garlic and onion . Saute until onions are clear. Add carrots and saute for 5 to 7 minutes. Add pasta, tomatoes, green and yellow zucchini, basil, parsley, salt and pepper. If you are using a frozen mixture like I did add all of them at once, no need to saute. Stir to combine, cover and cook for 4 to 5 minutes, until vegetables are slightly soft.

Do not overcook the zucchini. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.

Well, I was right again, hubby loved it!

Pasta and Vegetables

2009-01-22T00:59:00-05:00

redkathy

dinner|leftovers|pasta|

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A new find... Vegetable Curry

I haven't had homemade curry in about 15 years. My ex-boss, who owned a Tex-Mex restaurant and was from South America, believe it or not, made the best curried chicken I ever ate. I never did get the recipe from her, silly me. Her restaurant has since closed and I never knew anyone else who could make curry.

While surfing the other day I came across this quick and easy curry recipe. I was a bit perplexed with the "capsicum". Google provided the answer so I gave you the link FYI!

Anyhow, this is a great recipe for someone who loves hot & spicy food.

MIX VEGETABLE CURRY:

• 1 small Cauliflower
• 3 Carrots
• 4 Tomatoes
• 1 bunch of Green onion
• 2 Capsicum (Cayenne Pepper)
• ½ cup Green peas
• 6 Green chilies
• 3 tbsp Yogurt
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• Half bunch of Coriander (chopped)
• Salt as per taste
• 2 tbsp Black pepper powder

(You can add or subtract vegetables of your choice)
Cut all the vegetables into small cubes.
Make a paste of the tomatoes in the blender.
Heat oil in a pan and fry onion till golden
Add ginger and garlic stir fry for 1 minute
Add salt, black pepper powder, yogurt and tomato paste, sauté until oil separates
Add the vegetables and cook on low heat for 8 to 10 minutes.
Adorn with coriander leaves and serve with pita bread or boiled rice.

Thanks to The Sobia Collection for this one.

A new find... Vegetable Curry

2009-01-19T17:33:00-05:00

redkathy

dinner|spicy|vegetables|vegetarian|

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Spicy shredded leftover beef

Times are tough these days. It seems that stretching everything is vital to surviving. If you are like me, you must be buying what's on sale at the grocery store and shopping the neighborhood bulk food store for bigger savings. Trouble with a beef roast is sometimes the roasts are to small to split, yet too much for one meal. Here's an idea for turning that left over roast beef into another fresh meal.

You will need:
Leftover roast beef
1 can Mexican seasoned stewed or diced tomatoes
Adobo seasoning
1 cup water

Yellow rice, White rice, or Noodles

Cut leftover beef into chunks, about one inch. Sprinkle beef with Adobo seasoning to taste. In a two quart pot combine beef, tomatoes, and water. Cook on low until beef falls apart or pulls to shreds. Shred beef in pot and continue to cook while preparing rice or noodles according to package. Serve beef with your choice of noodles or rice, maybe some lettuce and tomato, or tortilla chips.

Things I have added:
Add with tomato step-
Jalapeno peppers
Onions

Add after shredding beef-
Corn
Black beans
Red beans

I have found that imagination is the key to stretching meals while making them exciting and new. Trying a new combination of spices and vegetables seems to make any leftover into a whole new taste.

Are you hungry?

Spicy shredded leftover beef

2009-01-13T08:44:00-05:00

redkathy

beef|dinner|leftovers|mexican|

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