Ham and veggie Alfredo Bow-tie pasta

Alfredo Sauce:

1/4 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/2 teaspoon chicken bouillon
1/2 cup grated Parmesan cheese
1/3 cup Mozzarella cheese
Salt if needed
Freshly ground pepper to taste

Optional:

1 teaspoon dried parsley flakes
1/2 teaspoon Italian seasoning

Melt the butter in a big saucepan on low heat. Add the garlic and cook slowly stirring often. Do not let the garlic burn.

Add the cream and cook at medium-low until it thickens a bit, about 6-8 minutes stirring constantly. Do not let it boil or it will curdle. Add the cheeses and combine well. Season with salt and pepper if needed.

Stir in:

1/2 lb cooked hot pasta a little undercooked (it could be penne, bow-tie, linguine, fettuccine etc, etc, etc)
2 cups chopped fully cooked ham (or you can add cooked shrimp or chicken)
2 cups steamed or cook and tender mixed veggies

Add the meat, pasta and veggies to the pot with Alfredo sauce and combine well. Keep cooking on low and stirring.

Serve immediately.

Randy's Favorite Glaze for Ham

Glaze:

1/2 cup packed brown sugar
3 heaping tablespoons honey
1/2 cup pineapple juice
1 tablespoon Dijon mustard

Slices of fully-cooked ham ( I like to buy spiral ham)

Put all the ingredients in a small saucepan. Heat up to combine them well letting the honey dissolve.

Place ham slices in a 13 x 9-inch baking pan making sure you add some glaze in between layers. The pan has to be almost full of ham. Cover with aluminum foil and bake in a preheated 350 F for 45-50 minutes.

Remove from the oven and baste the slices with the juices.

Cristina's Ham and White bean soup

1 ham bone
1 small onion finely chopped
2 celery sticks chopped
2 carrots, peeled and thickly sliced
2 big garlic cloves, minced
8 cups low-sodium chicken broth
1 can (14.5 oz) stewed tomatoes, undrained and chopped
1/4-1/2 teaspoon chili powder

1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
2 cans cannellini beans, rinsed and drained
1 can butter beans, rinsed and drained
1 cup fully cooked cubed ham
1 tablespoon red wine vinegar

In a big slow-cooker, pour the chicken broth, ham bone, onion, garlic, celery, carrots, tomatoes and chili powder.  Cook on high for 4 hours. Remove the ham bone; cool down and chopped the meat, discard the bone. Using a ladle remove the fat from the surface and place it in a cup. Freeze to remove the hard fat, save the liquid that is at the bottom of the cup and put it back in the slow-cooker along with the chopped ham. Add the remaining ingredients. Cook on low for 2 hours.

Makes 6-8 servings

Festive Smokies

Recipe courtesy of Michele Dickerson.

Smokies are always a must at our New Year's Eve table.

1 bag (1 lb) lil'smokies (beef or sausage flavor)

Glaze:

1 bottle (12 oz) chili sauce
1 cup grape jelly
1/4-1/2 teaspoon cayenne pepper

Heat up the sauce ingredients in the microwave and stir with a wire whisk until combined. Pour some of the sauce in the bottom of a small slow-cooker or dipper. Place the small sausages on top and cover with the remaining glaze. Heat it up on low for a couple of hours or until heated through.

Teriyaki Pork Loin

2-3 lb pork tenderloin roast

Teriyaki Sauce:

Mix the first seven ingredients.

3/4 cup unsweetened apple juice or apple cider
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon cider vinegar

1 teaspoon cornstarch
2 tablespoons water

Garnish:

Toasted sesame seeds


Place the meat in the slow-cooker. Pour the teriyaki sauce on top and coat the meat with the sauce on both sides. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Remove the meat from the slow-cooker. Strain the teriyaki sauce and put it back into the slow-cooker. Add the cornstarch dissolved in the water and the meat that has been sliced, 1/2 inch thick slices approximately. Cook for 30 minutes on HIGH to thicken the sauce or cook in the stove top to thicken.

Garnish with toasted sesame seeds.

Makes 6-8 servings

Ham and Cheddar Cheese Potato Casserole

2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
1 can milk (use the cream of celery can for measuring)
2 cups (16 oz) sour cream
2 packages (28 oz each) frozen O'Brien potatoes, thawed
1 package 8 oz (2 cups) sharp Cheddar  cheese, shredded)
2 tablespoons dehydrated chopped onion
2 cups cubed fully cooked ham
Salt if needed
Pepper

Mix the creams of celery, water, milk, onion, sour cream and cheese. Add the potatoes and ham and mix well. Season with salt and pepper to taste and combine well.

Place in two oiled 13 x 9 x 2-inch baking pan. Bake covered at 350 F for 35 minutes. Uncover and bake for 10-15 additional minutes until hot and bubbly. Let the casseroles set for a few minutes before serving.

Makes 2 casseroles

Ham and Bean Soup

Taste of Home Magazine, Recipe Card Collection, Comforting Classics to Warm You Up.

www.tasteofhome.com

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups fully cooked cubed ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Yield: 7 servings

BBQ Pork Spare Ribs

1 slab (4-5 lb) pork spare ribs
1/2 bottle your favorite BBQ sauce (we like Famous Dave's Sweet and Zesty)

Dry Rub:

4 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper

Mix and store in an airtight container.


Remove the film that it is attached to the back of the ribs. Season with the rub massaging well on both sides.
Place the slab in a big plastic bag and marinate in the fridge overnight.

Cover a sheet cake pan with aluminum foil and place the slab there. Cover with more aluminum foil and wrap well. Bake in a preheated 325 F oven for 3 hours.

Place the slab on the grill and cook there basting with BBQ sauce just to caramelized turning a few times and basting each side well.

Once they are ready, place them in the cutting board and cut into sections.


Makes 4 servings

BBQ Country-Style Pork Ribs in the Slow Cooker

Among all the type of ribs, I love country-style pork ribs. Why? Because I love pork and they are meaty. We like saucy stuff so we can have some gravy over our rice or mashed potatoes.

3 pounds country-style ribs (trimmed most of the fat with kitchen scissors)

Sauce:

3/4 cup Famous Dave's Sweet and Zesty BBQ sauce
1/2 cup water
1/4 teaspoon Worcestershire sauce
1/2 teaspoon cider vinegar
1/2 tablespoon packed brown sugar
1/8-1/4 teaspoon cayenner pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
1/4 teaspoon dried oregano

Mix the sauce ingredients and pour half the sauce in bottom of a big slow-cooker. Place the ribs on top and pour the remaining sauce. Cover and cook on HIGH for 3 1/2-4 hours.

Serve over hot rice or mashed potatoes.

Makes 6 servings

El Italiano Sandwich

I came up with this recipe one night that I did not feel like cooking and had some smoked sausage in the fridge and some whole wheat bolillos.

14 oz smoked sausage, cut into 1/2-inch slices
1/2 big red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 yellow onion, sliced
2 tablespoons olive oil
1 can (8 oz) tomato sauce
1/2 teaspoon dried oregano
Shredded Pizza cheese to taste
Salt and freshly ground black pepper
6 whole wheat bolillos or hoagies

In a big skillet, heat up 1 tablespoon oil and cook the sliced sausage on both sides until lightly browned. Remove to a plate and add the remaining tablespoon of oil to the skillet and cook the peppers and onion for about 2 minutes. Put the sausage back in the skillet and add the tomato sauce, oregano and season with salt and black pepper. Mix well and cook for about 2-4 minutes. Add the cheese and cover with a lid, just to melt the cheese.

Divide the sausage mix evenly among the 6 pieces of bread. Serve immediately.

Makes 6 sandwiches.

Pepper Steak with Rice

The Mormon Family Cookbook

Helen Thackeray, Maurine Hegsted and Beth Nelms Brown

1 lb lean beef round steak, cut into 1/2 inches thick
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups beef broth
2 green peppers, cut into strips
1 cup sliced green onions including tops
2 tablespoons cornstarch
1/2 cup water
1/4 cup soy sauce (I use reduced-sodium)
2 large fresh tomatoes, cut into eights

Pound steak to 1/4 inch thick; cut into 1/4-inch strips. In a big skillet, heat the butter and brown meat. Add the garlic and beef broth. Cover and simmer for 30 minutes on low heat. Stir in the green peppers and green onions. Cover and cook for 5 minutes.

Blend the cornstarch with the water and soy sauce. Stir into the meat mixture. Cook until clear and thickened, about 2 minutes.

Add the tomatoes and heat through.

Serve over rice.


Makes 6 servings

Note: I like to add the green onions when I add the tomatoes so they do not wilt.

Country-Style Pork Ribs in Apricot sauce

1 1/2- 2 lbs country-style pork ribs

Sauce

2/3 cup beef broth
1/2 cup plus 1 tablespoon apricot preserves
1/8 teaspoon Five-Spice powder
3 tablespoons cider vinegar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch

Place the ribs on the bottom of a slow-cooker. Mix the sauce ingredients in a small bowl and pour into the slow-cooker. Cover and cook on LOW for 6-8 hours.

Serve over hot brown rice.

Yield: 4-6 servings

Pepper Steak like Michellina's

I am not a big fan of frozen food but I like Michellina's Pepper Steak. I duplicated the recipe at home and it was in my opinion better because it was fresh.

The beef and green peppers can be cut into strips or dice depending on your choice. I like the way Michellina's does it, diced and my kids seems to have no trouble eating the green peppers when they look smaller.

Sometimes, I use pork instead of beef, it tastes really good as well.

1/2-3/4 pound beef or pork, cut into thin strips or diced
1 1/2 tablespoons Canola oil
1 big clove garlic, minced
1/2 cup chopped yellow onion
1 green pepper, cut into thin strips or diced
2 cans (8 oz each) no salt-added tomato sauce
Pinch sugar
2 cans (8 oz each) beef broth (use the empty tomato sauce cans)
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
Freshly ground black pepper
Seasoned salt (optional)

Heat up 1 1/2 tablespoons Canola oil in a big skillet. Add the meat and cook until it is slightly browned on both sides. Add the garlic and onions and cook on low heat until onion is tender. Stir in the Worcestershire sauce and mix well.

Pour the tomato sauce, beef broth and pinch of sugar and cook on medium heat until the sauce reduces to a desired thickness. Finally, stir in the green pepper, black pepper and seasoned salt if needed. Stir in the dried parsley and cook for 1 or 2 minutes. Do not overcooked the green pepper.

Serve hot over steamed rice.

Makes 5 servings.

Pork and Broccoli Stir Fry

3/4 lb pork loin cut into strips
3 cups broccoli, cut into small florets
1 small carrot peeled and thinly sliced or 1 small can water chesnuts, drained
1 small yellow onion, sliced
2 teaspoons chopped garlic
1/2 teaspoon grated ginger
1 tablespoon Canola oil

Sauce:

6 tablespoons reduced-sodium soy sauce
2 tablespoons white wine
1/2 cup water
1 1/2 cups chicken broth
2 tablespoons plus 1 teaspoon cornstarch
4 teaspoons Hoisin sauce
1/8 teaspoon sugar
1/8 teaspoon crushed red pepper flakes

Pour 1/2 tablespoon oil in a big skillet and heat over medium-high temperature. Add the carrots and cook stirring for about 2 minutes. Add the broccoli, onion, garlic and ginger and continue cooking for 3 minutes. Remove the vegetables from the skillet.

 Add 1/2 tablespoon oil to the skillet, heat up and cook the meat until is slightly browned. Add the combined sauce ingredients and cook to thicken the sauce. Immediately, add the vegetables and cook for 2 more minutes to blend flavors and heat up. Vegetables should be tender and crunchy at the same time.

Serve over hot rice.

Makes 4 servings

Note: If using water chestnuts instead of carrots, add them at the end, when you add the vegetables to the thickened sauce.

Orange-Apricot Glazed Ham

1 (3 pound) smoked boneless ham
1/2 cup water

Glaze:

2 tablespoons apricot preserves
2 tablespoons orange marmalade
1/2 teaspoon dry mustard
1 tablespoon honey

How to score a ham:

Use a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface.

Place the ham in a small baking dish; pour the water on the bottom of the dish. Cover the entire ham with aluminum foil and bake in a 350 F preheated oven.

Bake for 40 minutes. Meanwhile, mix the glaze ingredients and heat them up in the microwave for 40 seconds. Combine well.

Glaze the ham with a brush covering all the surface and sides well. Bake uncovered for 15-20 minutes. Remove the baking dish from the oven and let the ham rest for 10 minutes before slicing.

BBQ Pork in Slow-Cooker (for sandwiches)

1 (5-7 lb) bone-in Pork Shoulder Blade or Boston Butt
1 1/2 tablespoons BBQ Rub
16 oz bottle BBQ Sauce
2 -4 tablespoons honey
1 medium onion, chopped

Season the pork with the rub and  refrigerate overnight.

Place the pork in the bottom of a slow-cooker. Add the onions, BBQ Sauce and honey. Cover and cook on LOW for 8 hours.

Shred the pork using two forks. Remove some of the fat and liquid if desired.

Using a slotted spoon, serve over hamburgers buns.

Julie's Beef Enchiladas with Cilantro Pesto

Pork could be used instead.

Cilantro Paste:

1 bunch cilantro, washed and dried, stems discarded
1/4-1/2 pint whipping cream
Small piece of Poblano pepper (optional)
1/2 red bell pepper, chopped
1/2 teaspoon cumin
1 small clove garlic

Use the food processor to make a thick paste.

Beef Filling:

3/4 lb beef sirloin or steak, grilled or pan seared and sliced into thin strips
1/2-3/4 cup bottled chunky salsa (mild)
Oil a baking pan and place the beef there. Sprinkle with salt and black pepper. Bake at 400 F for 35 minutes.

Cut the beef into thin strips. Add the salsa and mix well.

Assembling the enchiladas:

Spray a 13x9-inch baking pan. Spread some cilantro paste in each medium-sized flour tortilla; add the beef filling and roll up. Place seam side down in pan. Repeat the same process with the remaining tortillas.

Pour:

2 (15 oz) Red Enchilada sauce (Old El Paso) or 1 can Old El Paso Green Enchildada Sauce and 1 can Old El Paso Red Enchilada Sauce

1 1/2 cups Mexican cheese.

Sprinkle with sliced ripe olives if desired.

Bake at 350 F for 35-40 minutes.

Succulent Braised Pork

After watching 10 dollar meals with Melissa d' Arabian where she prepared Succulent Braised Pork, I made her recipe but made a few changes. I love her show and her recipes.
This is one of the most requested dishes at our house.

2 lb pork shoulder, cut into thick slices or chunks
1 onion, chopped
2 celery stalks, chopped
2 tablespoons oil
1 carrot sliced
1 big clove garlic, crushed
2 tablespoons tomato paste
2 tablespoon flour
1 cup red wine
1 1/2 cups beef stock, 1 fresh bouquet garni,
2 bay leaves
2 cups water.

Pour oil in a Dutch oven and brown the meat. Set aside and cook vegetables but carrots in the same pot. Add the flour and cook for 1 minute. Add tomato paste, wine, beef broth and water and mix well.

Put meat back in the Dutch oven and add herbs. Cook covered in the oven at 325F for 1 1/2 hours. Add carrots and cook covered 1 1/2 hours more.

Makes 6-8 serving

BBQ Pork Quesadilla Torta

Southern Living Magazine
www.southernliving.com


2 cups BBQ pork (or 1/2 lb pork, seasoned with some BBQ rub and cooked in the slow-cooker
for 3 hours). Discard the cooking liquid and shred the pork.

1 can black beans, drained and rinsed
1/2 cup BBQ sauce
4 (10-inch flour tortillas)
2 cups Mexican cheese blend
2 green onions, chopped
1 cup chopped tomatoes
Mix the pork with the beans and BBQ sauce.

Spray a 10-inch pan with cooking spray and place 1 tortilla there.

Spread some of the pork and bean mixture, topping with cheese, green onions and tomatoes. Repeat the layers three times.

Cover with baking foil pressing gently. Bake in a preheated 400 F for 15 minutes.

Toppings:

Guacamole
Sour Cream
Green or Red Salsa
Cilantro

Note: You can add 1/2 corn and 1/2 beans to the pork mixture.

Cantonese Pork

Favorite Brand name Slow Cooker Recipes

1 tablespoon vegetable oil
2 lb pork tenderloin, cut into strips
1 can (8 oz) pineapple tidbits
1 can (8 oz) tomato sauce
2 can (4 oz each) sliced mushrooms, drained
1 medium onion, thinly sliced
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tsp salt
1 1/2 tsp white vinegar

Hot cooked rice.

Heat oil in a large skillet over medium heat. Brown pork all sides. Drain excess fat.

Place all ingredients into slow cooker. Cover. Cook on HIGH 4 hours or on LOW 6-8 hours.

Serve over rice.

Note:

Add 1/2 teaspoon cornstarch dissolved in 1 tablespoon water for a thicker consistency of the sauce. Make sure you let it cook for at least 15 minutes.