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Posts Tagged ‘Ham’

Lucky Toes

Good Morning!  Hope all is well and dandy.  I took the night off from blogging last night to spend some time with my boo.  Since the holiday hustle and bustle, it seems like we haven’t had many chances to sit down and relax … just the two of us.  Plus, his toe nails were looking like talons yet again and, being the fabulous wife that I am, I went to work, nail file in hand. 

 

Warmed granola with sliced banana, flax, soy and TJ's Cranberry Apple Butter

B: Warmed granola with sliced banana, flax, soy and a drizzle of TJ's Cranberry Apple Butter

 

Now, if you are curious as to why he can’t trim his own toe nails, see this post here.  He does more harm than good, so I just took over this daunting chore.  I was even able to get mine trimmed and buffed, all ready for a fresh polish.  While I was working away like a busy bee, we tuned into our latest Netflix arrival, Tropic Thunder, with Ben Stiller, Robert Downey, Jr. and Jack Black

 

Impromptu lunch date with my hunny and in-laws at my fave place, Jason's Deli

L: Impromptu lunch date with my hunny and in-laws at my fave place, Jason's Deli

 

My opinion … don’t waste your time.  If you’ve seen it and liked it, please no hate.  Just not my cuppa tea.  It did have a very few quirky moments, but that was about it.  The funniest character in the movie was played by Tom Cruise, bald and wearing a fat suit, as a crazed movie producer.  Good thing I was focused on 20 toes during the movie, or I probably would’ve high-tailed it up to bed.  Ha!

We finally had our lucky New Year’s meal for dinner last night.  I added rice and tomatoes to the peas and ham this time around and it turned out great. 

The South is also known for a dish called Hoppin’ John, which is a mix of rice and BE peas, so I went off that idea.

 

Lucky Rice with Black-Eyed Peas and Greens

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Ingredients:

  • 1/4 cup chopped onion
  • 1 cup diced ham
  • 1 cup black-eyed peas, rinsed and drained
  • 1/2 cup canned diced tomatoes with jalapenos, with juice reserved
  • 1 cup long grain brown rice, cooked

Preparation:

With a small amount of oil in a skillet, saute onions until slightly tender, about 3 minutes.  Add ham and continue to cook for for 5 minutes.  Add peas, tomatoes and rice to pan; stir well and cook for 5 additional minutes.  Add reserved juice from tomatoes (eyeball it) to your desired liking.  This will keep the dish from being mixture from being dry.  Allow to heat thoroughly and serve.  Enjoy!

As for the greens, those were just chopped and thrown in a microwavable steamer with a bit of water, white wine vinegar and seasoning (red pepper + salt.)  Nuked for 2 1/2 minutes, they were perfectly cooked with a little crunch remaining.

 

So, what’s on everyone’s agenda for this Saturday?  As for me, I will be taking down the Christmas trees and the rest of the holiday decorations.  We’ve been using one of the spare bedrooms upstairs as our storage room.  I’m ready to get it cleaned out and all our festive paraphernalia back up into the attic.

Have a fabulous day, ladies and fellas!  😀

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Happy Birthday Fannie!  Happy 92 Years Young!  You are AMAZING!!

Hi everyone!  I hope you’ve all had a great Sunday.  We celebrate a lot of birthdays in the month of November … Devin, both of our dads (well, October 31 is close enough to November), cousins, nephew, friends … and Fannie! 

Fannie is Devin’s step-dad’s mother.  She is a fabulous woman and we love her dearly!  Before heading to her party at my in-law’s house, I busied myself around the house.  I woke up this morning feeling SO much better than I did yesterday. 😀

For breakfast, I enjoyed a simple bowl of granola, wheat berries, banana and soy

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I asked if I could bring a dish to the party and my mom-in-law said she had it all covered.  Well, I don’t listen very well (hee hee) and decided that I would make Cranberry Pumpkin Muffins for everyone to snack on –

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They were well received, so I’m glad that I made them! 🙂 I have been so into pumpkin lately … it seems like everyday I have something that includes pumpkin.  Can’t help it!  I just love it!! ❤

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I found this recipe in the Fresh Market’s holiday flyer.  The second I saw it, I knew it was only a matter of time before they ended up in my kitchen!

I was also able to get in 45 minutes on the treadmill, a couple loads of laundry and the beginning of the weekly meal planning.  Busy gal!

Ok, now to lunch –

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Honeybaked Ham with a multi-grain roll (with which I made a ham sammie) plus coleslaw, corn bread pudding and a cranberry-apple crunch.  I’m sure you can guess what I enjoyed the most … yep … the cranberry-apple crunch.  Yum yum!

I was pretty full at this point, but no way was I passing up a slice of Fannie’s homemade cherry birthday cake

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The cake really did me in … I was stuffed and felt a little uncomfortable in my jeans.  Don’t you hate that feeling?!  I longed for my sweatpants. 

Needless to say, lunch/cake held me over all afternoon.  We were sent home with a baggie of leftover ham so it’s no shocker what we had for dinner –

 

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Ham & Swiss on rye with fresh green beans and mushrooms

I was in the mood for another sandwich and the rye bread I picked up yesterday for our reuben’s was calling my name.  The green beans were also sent home with us (I didn’t have any at lunch, so dinner wasn’t a total repeat.)

We also had our normal spinach/veggie salad – no picture ‘cuz you’ve seen it before. 😉

Well, time for me to sprawl out and read the paper.  I normally do this in the AM, but didn’t make the time today.  Have a fabulous evening!!

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Super Stuffed

I was able to get all of my to-do list completed, with the exception of the elliptical machine. 😦

 

I decided that it was a good day to take a rest (so what do I do instead … clean every baseboard and molding in my house!!  Some rest!)  Also, I don’t have any shows on the DVR that I need to catch up on!  I’ve got to have a show to watch or I end up watching the clock tick by.  I’m sure that if I was in a gym atmosphere, I could occupy myself by people-watching, but in the home environment, it’s easy for the mind to wander.

Tonight’s meal:

Ham, Collard and White Bean Stuffed Squash

 

Ingredients:

  • 1 Delicata squash, halved and seeded
  • 1/4 cup chopped onion
  • 1/4 cup sliced mushrooms
  • 1/2 cup diced ham
  • 1 1/2 cups collard greens (I used frozen/thawed)
  • ~3/4 cup white beans (any type will work – I used navy beans that I cooked up yesterday for the week)
  • Olive oil
  • ~1/8 cup white wine??  (Didn’t measure – just poured it right in)
  • S & P
  • 4 tbsp. Panko bread crumbs
  • 2 tbsp. Parmesan cheese

Preparation:

Bake squash in a 350 degree oven for about 1 hour, or until flesh is tender.  Set aside.  In a skillet, heat olive oil, then add onions and mushrooms.  Saute for 3-5 minutes, then add ham and allow to brown.  Add collard greens, white beans and wine to the skillet.  Continue cooking until liquid is mostly absorbed.  Remove from heat, season with salt and pepper.  Set aside.  Mix together the bread crumbs and cheese.  Add half of this mix to the skillet, stirring well to distribute throughout.  Spoon 1/2 of the ham mixture into each squash cavity, pressing down as needed.  Top with remaining bread crumbs and cheese.  Bake at 350 degrees for 15 minutes, or until topping is browned.

**Note**  Make sure your squash is really tender before you fill it up!  Our was not and was extremely difficult to get out of the shell.  It actually might work out better if you remove the flesh carefully from the shell, slightly whip it and return to the shell before stuffing -OR- just mix the squash right into the ham mixture. 

 

 

We decided that this dish was definitely worthy of a second chance with those modifications we came up with while eating.

We also had a romaine salad with carrots and grape tomatoes.  No picture tonight!  Same old, same old.

I think now it’s time to rest … aahhh!  Good night!

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Whole Grain Goodness

My afternoon with Girls on the Run was great … they are all so adorable and have such distinct personalities, even at their young age.  Our lesson was focused around promises and how important it is to keep your word. 

So, I promise to eat my whole grains and I promise to let you know ALL about them! 🙂

 

I grabbed a snack on my way out the door and stuffed it into my bag. 

As I was walking home from the school, I felt my stomach rumbling and remembered the Luna Bar I had packed.  When I started to peel back the wrapper, I noticed that the “icing” had melted while it sat in my bag in the warm sunshine.  Instead of getting all sticky (and probably messy) I decided to wrap it back up.  Once home I popped it in the fridge and 5 minutes later I was enjoying a more solid form of Iced Oatmeal Raisin.

The new recipe I made for dinner tonight centered around barley.  Barley is a chewy, sweet grain, that is very versatile.  Many would be familiar with barley in a vegetable soup.  Whenever I think of barley, I go back to childhood and remember Campbell’s Vegetable Beef & Barley soup.  

Barley Risotto with Butternut Squash, Ham, Sage and Toasted Walnuts was a recipe I found in the Whole Grains  book.  The recipe actually calls for the use of farro, a grain in the wheat family.  Authentic farro is imported from Italy and can be found at gourmet food shops.  I looked around some and couldn’t find it, so I decided to give barley a try.

Here’s what I put together:

(For two)

  • 1/2 tbsp. olive oil
  • 1/4 c. chopped onion
  • 1/2 c. barley
  • 1/3 c. dry white wine
  • 3 c. reduced sodium chicken broth
  • 1 c. grated butternut squash
  • 1 c. chopped ham
  • 1/2 tsp. dried sage
  • 1/4 c. frozen peas
  • 2 tbsp. chopped walnuts, toasted
  • Grated parmesan cheese

In large saucepan, heat 1/2 tbsp. olive oil.  Add onion and cook for 3-4 minutes, until tender.  Stir in barley and wine.  Allow to simmer until barley has absorbed most of wine.  Add 1 cup of broth, cover and simmer for 45 minutes.  Add additional broth, in 1 cup increments, as liquid is absorbed.  Once barley is chewy, stir in grated squash and sage.  Increase heat and stir well so that squash “melts” into a sauce.  Add ham and frozen peas and cook for an additional 5 minutes.  Top with the toasted walnuts and parmesan cheese.

We also had asparagus spears on the side, plus a dinky little salad … we are completely wiped out of veggies!  Panic!!!

I really liked dinner, but I think I could have cooked the barley a bit longer (I adjusted the time above.)  This recipe is going on the “make again” list.  The flavors really blended well together.  The sweetness of the grain and squash, paired with the salty ham was perfect.  Let me know if you make it and what you think!

An old episode of Grey’s Anatomy is on right now and it’s got me antsy for the new season.  All the fall shows should be starting soon!

Tomorrow is a swim day, so I will be up and out early.  Good night!

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