Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts
Skillet Ham & Rice. I had a small quantity of cooked ham that I wanted to use up today and I had been eyeballing this recipe I found the other week in a Taste Of Home special issue magazine called Cooking for Two.
The recipe was attributed to Susan Zivec of Regina, Saskatchewan. It appealed to me because not only did it use a very few ingredients, but I had everything I needed to make it in my store cupboard and my refrigerator.
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Taste of Home Magazine was a magazine I subscribed to for a number of years prior to moving over to the UK. I have bought a few issues since my return to Canada and I have to say its not the same as it used to be.
When I left Canada the recipes in the magazine were presented in recipe card format, so very easy to clip out and pop into the recipe box. That is no longer the case.
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I much preferred the old format, but then I am not a person who really embraces change. Not all change is for the better and I think the recipe cards were a lot handier to use and, in my opinion, more attractive.
Of course, the recipes are still very sound I believe. Sent in by cooks who consider them to be their best and winners one and all. Very much like the community cookbook of old. Those have always been my favorite kind of cookbooks.
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After all of the rich food of the holidays I was craving something very simple today. Quick, easy and delicious.
This recipe promised to be just that. Quick, easy and delicious.
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WHAT YOU NEED TO MAKE SKILLET HAM & RICE
Not very many ingredients are needed, which is something which really appealed to me.
- 1 tsp olive oil
- 1 medium onion, peeled and chopped
- 1 cup sliced fresh mushrooms (about 7 or 8 medium mushrooms)
- 1 cup cubed fully cooked ham
- 1/8 tsp black pepper
- 1/2 cup (120ml) chicken stock
- 1/4 cup (60ml) water
- 3/4 cup (69g) uncooked instant rice
- 2 spring onion, washed trimmed and sliced
- 2 TBS shredded Parmesan Cheese
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I used Crimini mushrooms. Any kind of button type of mushroom would work well. What you don't want to use are portabella or baby portabella. Not unless you remove the gils. They will color this dish a god-awful color in my opinion.
Instant rice (Minute Rice) is not something that is readily available in the UK. You can use a pouch of ready cooked rice, but you will not need to add all the stock or water in that case as you won't be cooking the rice. Just use a tablespoon or two of stock to flavor the rice or use a chicken flavored cooked rice pouch.
It will also be ready a lot sooner in that case as well as the rice is already cooked, and you will merely be heating it through.
In North America you can use the instant brown rice if you are wanting more fiber and nutrition in the dish. This is what I did.
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I used ham leftover from New Years. I just trimmed off any fat and cut it into 1/2-inch cubes. The cooking onion was peeled and chopped into a 1/4-inch dice.
The spring onions were cleaned, trimmed and sliced crosswise thinly. I used prepacked shredded Parmesan cheese today.
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HOW TO MAKE SKILLET HAM & RICE
This was very quick and easy to make which really appealed to my post-holiday lazy streak!
Heat the oil in a large non-stick skillet. Add the onion and mushrooms and cook over medium high heat until tender.
Stir in the ham, ground pepper, chicken stock and water. Bring to the boil. Stir in the rice.
Reduce the heat to a simmer. Cover and cook until the rice is tender. This will take about 5 minutes.
Fluff the cooked rice with a fork. Scatter cheese and spring onion over top and serve immediately.
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The ease and speed of preparation for this dish really appealed to me as did the size. Only feeding two people it was the perfect size for me to enjoy today and then the leftovers tomorrow.
If you wanted to you could bulk it out with some cooked vegetables. Peas and carrots would be nice as would chopped cooked broccoli. These would also add a nice pop of color.
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Another thing I loved was that it was a dish that was very low in fat. And aren't we all looking for dishes that are that little bit lower in fat in the month of January. Also if you use low sodium chicken stock and ham, you can watch your salt intake.
I did not use any salt in the recipe, but I seldom do these days and I am quite used to there not being any salt. You need to add salt according to your taste, but do remember ham can be quite salty.
Altogether this was a really tasty, quick and easy supper. All you need on the side is a salad or something similar. Perhaps a cooked vegetable. Quick, easy, delicious and sized for two. This works for me!!
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Are you a fan of cooking for two? An empty nester or singleton like myself? If so, you might also enjoy the following recipes which are tailored just for two.
CLASSIC POT ROAST FOR TWO - You might think Pot Roast would be off the menu if you are a smaller family. Who wants to be eating pot roast all week. This tasty version is sized perfectly for two people to enjoy one main meal and then some leftovers the next day. It's delicious, and includes potatoes, carrots and a delicious gravy.
WHITE CHICKEN CHILI FOR TWO - This is one of my absolute favorite chicken dishes. I am a huge fan of Tex-Mex Flavors. I have a real love of all of it, tacos, chili, enchiladas, etc. It all pleases me beyond belief. Tender pieces of chicken, white beans, and corn in a rich and delicious green chili sauce. With a bit of sour cream on top and some grated cheddar this always goes down a real treat!
Yield: 2
Skillet Ham & Rice
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
This is a delicious combination of ham, rice and mushrooms. Quick, easy and fabulously tasty!
Ingredients
- 1 tsp olive oil
- 1 medium onion, peeled and chopped
- 1 cup sliced fresh mushrooms (about 7 or 8 medium mushrooms)
- 1 cup cubed fully cooked ham
- 1/8 tsp black pepper
- 1/2 cup (120ml) chicken stock
- 1/4 cup (60ml) water
- 3/4 cup (69g) uncooked instant rice
- 2 spring onion, washed trimmed and sliced
- 2 TBS shredded Parmesan Cheese
Instructions
- Heat the oil in a large non-stick skillet. Add the onion and mushrooms and cook over medium high heat until tender.
- Stir in the ham, ground pepper, chicken stock and water. Bring to the boil. Stir in the rice.
- Reduce the heat to a simmer. Cover and cook until the rice is tender. This will take about 5 minutes.
- Fluff the cooked rice with a fork. Scatter cheese and spring onion over top and serve immediately.
Thanks so much for visiting. Do come again!
I found myself with a quantity of leftover cooked chicken today and so I wanted to use it up. I hate waste and I know you too. I went looking through my cookbooks to find something new to do with it.
I know I could have made a pot pie or something, but I just wanted something different. I found this recipe for a Chicken Alfredo Bake in a Bisquick baking book, Betty Crocker Ultimate Bisquick Cookbook.
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True confessions however, I did not use Bisquick in my casserole. I made my own Buttermilk Biscuit Topping for it. I did have Bisquick in the house, but I wanted a topping made from scratch today.
This was a very easy topping to make actually. I just cut my regular Buttermilk Biscuit recipe in half and added a bit more milk to it to make it droppable. Easy peasy.
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The recipe actually appealed to me for several reasons. One I could use up all the chicken I had leftover. Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.
Three, I had the tail end of a piece of Swiss Cheese that I could use as well. So, it all worked out. I had all I needed, and it made for a really great store cupboard meal.
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I was really pleased with the recipe actually. It was very easy to throw together. It went together lickety split, and it tasted really delicious when it was done.
Do make sure you heat the filling up adequately so that it is hot when you drop the biscuit topping onto it so that they cook properly. Just a little tip that you might not have thought about!
The cook time is relatively short so you want your filling to be nice and hot.
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Another thing I really liked about this recipe was that there was no pasta involved, or rice. Most Alfredo bakes have either one or the other.
There is no need to have them in this dish as the biscuit topping provides all the carbs you need.
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WHAT YOU NEED TO MAKE CHICKEN ALFREDO BAKE
Leftovers and simple store cupboard ingredients.
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
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For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
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I always ended up coming out with half a dozen other things!
I keep hoping they will build a Costco down here in the Valley, and who knows maybe some day they will!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I used PC Alfredo Sauce. Any already prepared Alfredo sauce would work fine. Just use your favorite one.
I suspect any cheese would work well, but the Swiss really did add a nice flavor to the mix. I used Organic frozen Petit Pois that we buy in the organic section at the Superstore.
I like to toast my nuts before using them, but it is not necessary. In order to toast them pop them onto a baking sheet and into the preheating oven for about 5 minutes or so until they smell nice and toasty.
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HOW TO MAKE CHICKEN ALFREDO BAKE
It really is a very simple casserole to make and so delicious!
Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
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And that's all there is to it! This really was delicious and so simple to make. It went together very quickly! It made for a really easy, tasty and quick mid week supper.
I loved it! All you really need on the side is a salad, if you can get or afford the lettuce! There seems to be a shortage at the moment. Failing that, crisp vegetable sticks or coleslaw, or even sliced tomatoes and cucumbers would be nice.
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There is no shortage of Chicken casseroles on here. I love roast chicken and am always coming up with tasty ways to use the leftovers. Some other recipes you might enjoy are:
GRANNY'S DEVILED CHICKEN - This makes use of larger pieces of chicken still on the bone. Like drumsticks and thighs, etc. A deliciously tasty paste of ingredients is spread on them and then they are baked and heated through to perfection, with the paste forming a delicious glaze.
EASY BBQ CHICKEN TOSTADAS -Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Baked until the cheese melts and drizzled with more BBQ sauce and some chopped spring onions. All you need is a salad on the side!
Yield: 4
Chicken Alfredo Bake
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick, easy and delicious way to use up leftover cooked chicken. (Or turkey for that matter!)
Ingredients
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
- Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
- Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
- Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
- Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
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Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
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I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
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Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
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Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
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WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
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If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
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I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
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I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
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What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
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HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
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Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
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Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
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Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
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