Chicken Cordon Blue

Still got ham? I made so much one year, I made all these re-purposing recipes within a two week period. I was so tired of ham, I remember not making another ham dish for a long while!! :)

1 lb chicken breast (diced)

12-16 oz ham slices (diced)

12 oz chopped broccoli

6 oz chicken stuffing mix

1 stick unsalted butter

cream of chicken soup (see recipe)

*OR 10.75 oz can cream of chicken soup

1/2 cup milk

1 TBS Dijon mustard

6-8 oz shredded Swiss cheese

8 oz Rotini or mini bow tie pasta

Preheat oven to 375 degrees.

Prepare noodles as directed in a large stock pot. Drain and return to pot.

Melt butter in a small saucepan. Add stuffing. Stir well to coat.

Spray a large skillet with cooking spray. Add diced chicken. Season to taste. Cook until the chicken is no longer pink. Add ham and broccoli. Remove from heat. 

In a medium bowl, mix together soup, milk, and Dijon mustard. Stir meats and soup mixture into the egg noodles. 

Spray 9x13 pan with cooking spray. Add the noodle mixture. Spread Swiss cheese evenly over the noodles. Then spread the stuffing evenly over the top of the cheese.

Bake for 30 minutes.

Ham Divan

Another great re-purpose of leftover ham!

8 oz Rotini pasta

Soup:

12 oz can evaporated milk

2 TBS vegetable oil

1 tsp onion powder

2 TBS corn starch

1/4 tsp salt

1/8 tsp white pepper

1/8 tsp sugar

1-2 TBS finely chopped mushrooms

*OR 10.75 oz can cream of mushroom soup

Divan:

1/4 cup milk

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/8 tsp black pepper

24 oz frozen broccoli cuts

12 - 16 oz cooked ham

4 oz shredded cheddar cheese

1/4 cup french-fried onions (optional)

In a stockpot cook noodles according to directions to al dente; drain.

Preheat oven to 350 degrees.

Soup: Whisk evaporated milk, vegetable oil, onion powder, corn starch, salt, pepper, and sugar in a small sauce pan. Stir in mushrooms. Cook on medium heat until thickened.

*If using canned soup, skip this step

In large mixing bowl, combine soup, milk, mustard, Worcestershire sauce and black pepper. 

Place the noodles back into the stock pot. Stir in the soup mixture, ham, broccoli, cheese and onions (if using). Stir well.

Spray 9x13 baking dish with cooking spray. Pour mixture into the dish. 

Bake 20-30 minutes, until cheese is melted.

Split Pea Soup

This is a perfect re-purpose for that leftover ham bone from your spiral sliced ham! 

16 oz bag dry green split peas
2 quarts cold water
1 ham bone (if available)
12-16 oz ham (leftover or diced cooked ham)
1 medium onion (diced)
1/2 tsp salt
1/2 tsp pepper
1/8 tsp of oregano
3 ribs celery (chopped)
3 carrots (chopped)
1 Russet potato (peeled & diced)

Stove-top Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Once peas are soaked, add ham, onion, salt, pepper, and oregano. Cover, bring to a boil, then simmer for 1 hour, stirring occasionally. 

Add celery, carrots, and potatoes. Cook another 30-40 minutes, or until vegetables are tender.

Crock Pot Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Pour entire contents of stock pot into crock pot. Stir in chopped ham, onion, salt, pepper, oregano, celery, carrots and potato. Stuff ham bone deep in the middle of the crock pot. Cook on low 8-10 hours (high 4-6 hours). 

*Remove ham bone before serving. Cut up any large chunks of meat into bite-size pieces. 

Turkey & Dumplings

I usually have a lot more turkey leftover than I did this year. That's okay, I still save the 'carcass' and use it to make a nice stock for my chicken & dumplings!

Stew:
1 turkey carcass (picked over)
4 cups shredded leftover turkey (or 4 chicken breasts, cooked and shredded)
6 cups water (enough to cover the carcass in a large stock pot)
2 chicken bouillon cubes (or 2 tsp of chicken base *see recipe)
4 TBS unsalted butter (not margarine)
4 carrots (peeled and sliced 1/4" rounds)
2 ribs celery (sliced 1/4" thick)
1/2 medium yellow onion (minced)
1/4 cup flour
1/4 cup cooking sherry
1/4 tsp salt
1/2 cup all-purpose flour (optional)
1/2 cup cold water (optional)

Dumplings:
2 cups  all-purpose baling mix
2/3 cup milk

Stew:
In large stock pot on medium heat add water, bouillon cubes, and turkey carcass. Simmer until all meat has fallen off the bone.

In a medium skillet, melt butter and add the celery, carrots, and onion. Saute for about 7 minutes, or until soft. Mix sherry and flour in a cup. Pour onto vegetables, mix well.

Add the vegetables and diced chicken into the stock pot and simmer on medium heat.

If the stew is not thick enough, the optional flour and water can be used as a thickening agent.

Dumplings:
In a large mixing bowl combine the biscuit mix and milk until blended. 


Drop the mix by tablespoon into the stew. Cook for 5 minutes and carefully turn the dumplings. Cook for another 5 - 10 minutes.

Pork Chops and Stuffing

Thanksgiving - If you're like me and my family, we don't cook small. Everything is cooked in batches for the Army, and there is always a ton of food leftover.

I've been wanting to try this recipe for some time, but I never wanted to buy the boxed stuffing it calls for. So I was super excited when my cousin's Mom brought loads of cornbread dressing for Thanksgiving! And imagine, tons of leftovers!

I rarely share a recipe that I've only just tried for the first time, but this one is worth it!


4-9 bone-in center cut pork chops (1/2"-3/4" thick)
*However many to feed your family
Leftover cornbread dressing (or homemade cornbread dressing)
Here's what the recipe calls for:
6 oz pkg cornbread stuffing mix
10.75 oz can cream of celery soup (or homemade *see recipe)
1 small onion (diced)
1 rib celery (diced)

Preheat oven to 400 degrees. 

If using recipe:
Mix stuffing mix, soup, onion and celery in large bowl. Spoon into a greased baking dish (large enough to lay pork chops on one layer with minimal overlap).

If using left over cornbread dressing, just spoon it all into the greased baking dish in an even layer.

Lay the pork chops over the stuffing in one layer, with minimal over lap. Season to taste with salt, black pepper, garlic powder, and onion powder. 

Bake in preheated oven for 30-40 minutes (until pork chops are no longer pink).

Beanee Weenee

A classic... Just like the canned stuff, only BETTER!

16oz hot dogs (sliced)

1 TBS butter or bacon drippings

*You don't have to cook bacon for this recipe (unless you want to). If you're like me, I have bacon grease stored to use in many of my recipes that do not require bacon.

4 15oz cans pork & beans

1/4 cup brown sugar (packed)

1/4 cup BBQ sauce

*Whatever your favorite. I've used many different varieties and it's never been wrong.

1 tsp yellow mustard

Melt butter in large skillet. Sauté hot dog slices until browned. Set aside.

In large bowl, combine beans, brown sugar, BBQ sauce, and mustard. Mix well. Stir in sliced hot dogs.

Pour into a 2 quart baking dish. Bake at 350 degrees for 20 minutes. OR combine all ingredients in crock pot and cook on high 4 hours.

Serve with corn bread.

Minestrone Soup

This is a nice hearty soup that is filling, full of nutrients, but very low calorie! With these cold months creeping upon us, this is sure to warm the body!

3.5 cups water
2 tsp chicken base
*I've shared the recipe for my chicken base. If you don't have it, just use 2 chicken bullion cubes (or 2 tsp chicken bouillon powder)
*OR just use 3 1/2 cups of chicken broth or stock :)
3 slices thick cut bacon (diced)
1 bunch green onions (thinly sliced)
1 yellow onion (diced)
28oz can diced tomatoes (do not drain)
2 carrots (peeled and chopped)
2 ribs celery (chopped)
1 tsp dried basil
1/4 tsp crushed red pepper
2 small zucchini (diced)
15oz can whole new potatoes (diced)
*Some stores have them diced already, that's fine too. I just can't find them anywhere around here.
1 tsp Emeril's Bayou Blast
*This is a recipe I will share since this calls for it, but you can just as easily use your favorite Cajun seasoning. This is literally the only recipe I use it for, so if you don't feel like fooling with it, no biggie.
1 tsp salt
2 15oz cans red kidney beans (rinsed and drained)
2 cups fresh spinach (chopped)
8oz Datalini pasta

In a large saucepan, heat water and bouillon cubes until cubes are dissolved. Remove from heat.

In large stock pot cook bacon until crispy. Add green and yellow onions. Sauté until soft. Stir in chicken broth, tomatoes, carrots, celery, basil, and red pepper. Bring to a boil, reduce heat, and simmer for about 30 minutes. Add zucchini, potatoes, bayou bash and salt. Return to simmer and cook 45 minutes - 1 hour. Add spinach and beans halfway through.

Prepare pasta as directed al dente. Stir into soup. Cook additional 5-10 minutes.


Emeril's Bayou Blast
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme

Mix all ingredients together in a small, airtight jar.

Chili

I've lovingly come to call my chili, "Yankee Chili". Because it does have beans. And, as I've come to learn over the years, Texans just don't put beans in their chili. Oh well, this Texan does. ;)

1 lb ground beef (or turkey)
1 yellow onion (diced)
4 14oz cans chili beans
*The generic store version I've seen are called chili beans. The name-brand is Ranch Style Beans
1 14oz can diced tomatoes (or petite diced tomatoes)
3 TBS Fiesta Quick Chili Mix
8 oz water
salt & pepper to taste (I usually do 1 tsp salt, 1/2 tsp black pepper)
1 cup water
1/2 cup long grain rice

In large skillet, cook meat with half the onion until no longer pink. In crock pot, add beans, tomatoes, seasoning and the rest of the onion. Mix well. Stir in beef. Salt and pepper to taste. Cook on low for 8 - 10 hours, or on high for 4 - 6 hours.

Towards the end of the cook time, prepare rice. In medium saucepan, bring water to a boil. Add rice, reduce heat, cover, cook for 10-15 minutes until water is absorbed. Remove from heat and stir into crock pot. Allow to set in crock pot 10-15 minutes to continue cooking.

Red Beans & Rice

Red beans & rice is one of many Southern staples. There's really no wrong way,


3 slices thick cut bacon (diced)
1 yellow onion (diced)
1 green bell pepper (diced)
3 ribs celery (diced)
*Some grocery stores have a frozen bagged mix called mirepoix, which is onion, peppers and celery (I found it at Kroger, but not at Walmart, but your local grocer might have it. It saves time on dicing, if you're in a rush.
3 garlic cloves (minced)
*Or 2 tsp jarred minced garlic
1/2 tsp salt
1/2 tsp black pepper
1 tsp Cajun seasoning (more to taste)
*Whatever your preference, I use Slap Ya' Mama
12-16 oz Andouille sausage (sliced into 1/4" coins)
* You can use smoked sausage - whatever your preference.
4 14.5oz cans red beans (rinsed and drained)
*You can use dry beans here that have been prepared. 1 cup dry beans = 2 cans beans, so maybe 16oz bag of red beans
1 14.5oz can diced tomatoes
*I use petite diced, so the chunks aren't so large, but again, whatever your preference.
8oz chicken broth (or stock)
1 TBS dried parsley
1 tsp dried oregano
1 tsp dried thyme leaves (not powder)
1/4 tsp dried sage
3 bay leaves
1/2 tsp cayenne (or a few drops of Tabasco or Louisiana)
*This is optional to add a bit more heat
1 1/3 cup water
2/3 cup long grain rice

In large skillet over medium high heat, cook bacon until crispy. Stir in onion, peppers, & celery (mirepoix), cook until vegetables are soft. Stir in garlic, salt, and pepper. Cook for one minute more. Stir in sausage and cook until heated through.

In crock pot, add beans and tomatoes. Use chicken broth to rinse tomato can and pour into crock pot. Stir in vegetables and sausage. Stir in seasonings and bay leaves. Cook on high 4 hours (or low 6-8 hours). The andouille and Cajun seasoning already gives it some kick. If you want spicier, add the cayenne or hot sauce.

Towards the end of the beans cook time, prepare rice. In medium saucepan, bring water to a boil. Add rice, reduce heat, cover, cook for 10-15 minutes until water is absorbed. Remove from heat and stir into crock pot. Allow to set in crock pot 10-15 minutes to continue cooking.