So, as with Thanksgiving, you want to find a use for the leftovers besides making sandwiches. This soup is one of my absolute favorites. It's so flavorful, thick and hearty... as my grandma used to say, it sticks to your ribs! It's one of those great comfort foods that makes you smile during the cold winters. The ham bone gives it deep, meaty flavor along with the earthiness of the bay leaf and the sweetness of the carrot and onion. Very simple to make and very satisfying to eat. I'll hope you'll give this one a shot!
1 ham bone (or substitute with 2 ham hocks or 2 strips of bacon or fatback, or leftover fat from the ham) 2 cups ham, diced into ½ pieces, fat and skin removed (use a little more or less to your liking) 1 medium onion, diced 1 carrot, peeled and shredded 1 lb. dry split peas, odd ones removed 7 cups water (for thinner soup, use 8 cups) ½ cup of half and half 1 bay leaf 1 tbsp. butter 1 tbsp. extra virgin olive oil kosher salt and cracked black pepper to taste
The perfect compliment to my Christmas glazed ham! This dish uses shredded cheddar and buttermilk along with onion and garlic to give it a distinct and wonderful flavor. Yes, I know, you can call this Potatoes Au Gratin, but I like to be different! It's still smooth, creamy and satisfying! I'll hope you'll give it a try! Merry Frickin Christmas!!!
2 lbs. potatoes (yukon or russet), washed and rinsed. Peeled or not, your choice 3 tbsp. butter, plus more to butter dish 1 tbsp. flour 1 medium onion, chopped 3 cloves garlic, minced 2 cups half and half 1/2 cup buttermilk (or substitute with half and half) 2 cups shredded cheddar cheese, divided 1/2 cup panko bread crumbs kosher and cracked black, to taste
So here it is! If your family is like mine, we don't make a turkey for Christmas because, well, we just had one a month ago! So instead, we make ham. This recipe is my own concoction (well, the glaze is) and it is super easy to do. Try using a bone-in ham as I feel this gives it extra flavor. Avoid using those spiral-cut hams. Every time I've had one of those, they always seem to taste tough and leathery to me. Make sure to rest your ham (as with any cooked meat) for at least 20 minutes before serving to lock in all those wonderful juices. I'll hope you'll give it a try! Merry Frickin Christmas!!!
1 bone-in ham, shank or picnic shoulder 1 cup packed brown sugar 1/3 cup honey 1 tsp. dijon mustard 1 tsp. stone ground mustard 1/4 tsp. ground cloves 1 1/2 cups juice, any kind (mix and match if you like) 1/4 cup marmalade or preserves, use your favorite kosher and cracked black
So, here it is! This is my last post on what to do with your leftover Thanksgiving turkey. I realize that most of you probably don't have any more leftovers, but not to worry... Just substitute with chicken and your set! I got this recipe online and put a few tweaks of my own on it but, as I mention in the video, it didn't come out quite the way I wanted. The correct techniques are in the video and the adjusted ingredients are listed below. I hope you'll give this a try!
4 tbsp. butter 1 medium onion, cut into 1/4'' dice 2 ribs celery, cut into 1/4'' dice 2 peeled carrots, cut into 1/4'' dice bell peppers, 1/2 each of 3 colors, cut into 1/4'' dice with ribs and seeds removed 1 cup peas 2/3 cup black olives, sliced 1/3 cup fresh parsley, chopped 1/3 tsp. dried thyme 1/3 tsp. dried tarragon 3 tbsp. all purpose flour 4 cups leftover turkey, cut into 1" pieces (substitute with 2 boneless, skinless chicken breasts) 1/2 cup of 1/2 & 1/2 1/2 cup white wine kosher and cracked black
