Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts

Wednesday, February 27, 2013

White Beans with Prosciutto

For dinner it always seems like I work really hard on a main dish, but then my side dishes always end up you say...LAME.  It usually ends up being a mess of veggies roasted on a cookie sheet, or on my most desperate nights, some medley from a can or frozen bag.  I let it pass on the merit that we actually have some sort of green on our plate at all, but sometimes it's nice to have a thought out side dish to really complete the meal.

I rarely serve beans as a side dish, which is a shame, because they're awesome.  They're creamy, filling and lend themselves to a ton of possibilities.  I loved these white beans with prosciutto.  They are packed with flavor, but aren't too overpowering to sit alongside the main course.  The fresh herbs and white wine make them taste very fresh and bright, with just a hint of smoky/salty from the prosciutto.  Enjoy!

White Beans with Prosciutto
From The New Way to Cook Light


2 teaspoons extra virgin olive oil
1/4 cup finely chopped red onion
2 teaspoons minced fresh garlic
1/2 teaspoon minced fresh rosemary
2 tablespoons dry white wine
3 tablespoons fat-free chicken broth
1/4 teaspoon black pepper
1 can cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 ounce thinly sliced prosciutto, chopped


Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Add onion to pan; saute 2 minutes.  Add garlic and rosemary; saute 30 seconds.  Add wine; cook until liquid evaporates.  Add broth, pepper, and beans; cook 3 minutes or until beans are thoroughly heated.  Stir in parsley adn prosciutto.

Serves 4: 1 serving is 1/3 cup

Per Serving: 94 cal, 31g fat, 5.9g prot, 10g carb, 2.9g fiber

Saturday, October 13, 2012

Chicken Provolone

I find weeknight meals to be a bit tricky sometimes.  After a long busy day, I rarely want to spend an hour plus in the kitchen.  However, I also don't want to always be turning to boxed pizzas or takeout whenever I've had a long day.  I just want a delicious, home cooked meal that I can whip up in twenty minutes or less, with little cleanup afterwards.  Is that asking too much?
The good news is, thanks to amazing bloggers such as yourselves, AND an endless variety of cookbooks and magazines, there are a ton of ideas out there.  This I found from an old Taste of Home magazine that I'd managed to hold on to.  Seasoned chicken breast, baked with basil, ham and provolone makes for a gooey and flavorful main dish.  Throw in some rice and a side of seasonal fruit and dinner is served in no time.  Now, back to homework, dishes, reading to the kids, cleaning the house, bathtime...
Chicken Provolone
Taste of Home, Healthy Cooking July 2008


4 skinless boneless chicken halves 4 oz each
1/4 teaspoon pepper
cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices Provolone cheese


1.  Sprinkle chicken with pepper.  In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear.

2.  Transfer to an ungreased baking sheet: top with basil, prosciutto and cheese.  Broil 6-8 minutes or until cheese is melted.

Tuesday, September 4, 2012

Risotto with Pesto and Peas

 How can you not love risotto?  It's like giving your tummy a big warm hug.  The creamy, rich, goodness is enough to make anyone feel loved and well cared for.  Which is why I mourn the fact that NO ONE IN MY FAMILY likes it!
 Never mind them.  Usually I try to be accommodating, selecting only dishes that I know will be enjoyed by all (or at least by most).  However, as the designated cook of the family, every once and a while, I'm making what I want.  And if they really can't get behind it, well, that's why God invented PB&J.

I think this has been my favorite risotto so far.  I love just about anything that is blanketed in pesto.  Add cheese, wine, ham and peas, and you have heaven in a bowl.  And I'm happy to add that my family did eat this one, my Risotto Reluctant Husband even said he wouldn't mind if I made it again.

Risotto With Pesto and Peas
Food Network Magazine April 2012


3 leeks (white and green parts only) thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated Parmesan cheese


1.  Make the broth:  Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.  Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl.  Adjust the heat to keep the broth at a gentle simmer.

2.  Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.  Add the rice and cook, stirring, 1 minute.  Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

3.  Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep risotto at a simmer).  Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.  Add the leeks, peas, and 1 more cup broth and cook, stirring until almost absorbed, about 5 more minutes.  Taste the rice: if it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

4.  Stir in ham and remaining 1 tablespoon butter.  Remove from the heat; stir in 2/3 cups pesto, the mozzarella and Parmesan.  Season with salt.  Divide among bowls, and top with the remaining pesto.

Tuesday, August 14, 2012

Pasta with Ham and Leeks

My mom, who as you know by now, is also a great cook. We love to share ideas and recipes with each other and will go as far as to call each other JUST to talk about some amazing thing we made for dinner last night.

But there is a big difference between my mom and I.  While it's very rare for me to make the same thing twice, even if I love it, my mom will repeat recipes over and over.  I love to tease her about it, but the advantage to repeating recipes several times is that you have those particular dishes down to a delicious art.  It's like going to a restaurant with a really small menu, you know that whatever they do serve is going to be phenomenal.

My mom made this pasta for us the last time we were home and I scarfed it down as if I hadn't eaten in days.  The flavors, the richness, I mean, THIS is a bowl of pasta.  Knowing how much my husband would love it, I made it for him shortly after going home.  Guess what, it wasn't as good.  I hadn't fine tuned it like my mom had.  It's inspired me to work on recipes a bit more when they don't work out as well as I'd like the first time.  Touche mom!

Pasta with Ham and Leeks 
Women's Day Magazine April 2012 

Cream Sauce

1 tablespoon olive oil
1 medium onion, finely chopped
kosher salt and pepper
3/4 cup whole milk
4 oz cream cheese, cubed
1/4 cup grated cheese
pinch of nutmeg


1.  Heat oil in a large skillet over medium low heat in a large skillet.  Add onion and 1/4 teaspoon each of salt and pepper.  Cook, covered, stirring occasionally until tender, about 6-8 minutes.  Stir in the garlic and cook 1 minute.

2.  Whisk in the milk and bring to a simmer.  Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally until thickened, 2-3 minutes.  When adding cream sauce to pasta, add reserved pasta water if sauce is too dry.


1 lb Fettuccine, cooked according to directions, saving 1 cup pasta water
1 Tablespoon olive oil
2 leeks, cleaned and chopped into half moons
1 cup frozen peas, thawed
6 oz ham, chopped (I just used deli meat)


Heat oil in large skillet until hot.  Add leeks and saute until tender, about five minutes.  Add peas and ham and toss to combine.  Add pasta and cream sauce.  Add pasta water if sauce is too dry.  Serve immediately.

What recipe have you mastered?

Tuesday, January 31, 2012

Cheesy Ham and Potatoes

You may notice a trend here at A Blog About Food. Most posts will be clean and healthy, since that it how we strive to eat in our home. And then every once and a while I post a not so healthy recipe like this when I hit a "healthy brick wall" and lose my freaking mind.

I've been asked a few times what I miss the most since eating healthier. While it seems natural to say things like "chocolate, cake or french fries," what I have missed more than all of those things is CHEESE. Cheddar, Mozzarella, Havarti, Gorgonzola, Parmesan, Brie, to name only a few. I am a total cheese head and I LOVES my cheese.

So, during Christmas, whilst I was on my brief healthy eating hiatus (I refuse to use the word diet, it's a lifestyle, right?) I made these potatoes. We had a ton of ham leftover and this was the perfect thing.

The tangy and delicious flavor is actually inspired by my blog buddy Kim at Stirring the Pot. She talks often about her love for mustard, and has even featured an amazing Dragon Ale mustard cheese from Whole Foods, which I now purchase every Christmas. While I was making the potatoes I felt the sauce was a bit bland and definitely needed a kick. In goes the rest of that creamy Dragon Ale cheese, along with a couple tablespoons of yellow mustard and we were all in cheesy, hammy (it's a word), heaven. Thanks Kim, your love for mustard saved our meal!

Ham and Potatoes
Adapted from Cooking Light June 2005 (see, it's Cooking Light, not too bad, right?)


2 teaspoons butter
1 medium onion (about 5 1/2 ounces), thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces all-purpose flour (about 2/3 cup)
6 ounces extra shredded sharp cheddar cheese (1 1/2 cups), divided (or Dragon Ale mustard cheese if you have it)
1-2 tablespoons yellow or Dijon mustard, to taste
6 ounces diced ham (about 1 1/4 cups)
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
Cooking spray


Preheat oven to 350°.

Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese, mustard and ham, stirring until cheese melts. Stir in potatoes.

Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

What I'm Reading

Technically I'm not reading this, I read it a few months ago, but even if I'd read it a few years ago, I'd be completely remiss not to share it with as many people as possible. It's easily one of the best books I've ever read.

Usually after a read a book, I smile, close the book, and start thinking about my next one right away. This was one of those books that I closed and then sat on the couch for about fifteen minutes absorbing the amazingness that was this book. I then had to get online and find any extra info, photos or interviews that I could.

Whether you are a WWII buff or not, read this book. It follows the life of Louis Zamperini from childhood, into the war, and then his life after the war. It is gripping, intense, inspiring and so touching. His experience as a bombardier, fighting on the Pacific side are just incredible. I also loved learning more about what happened in Japan during the war, where most of my WWII books are centered around the Holocaust.

Read it, and then let me know so we can cyber-highfive about how great this book is.

Wednesday, June 22, 2011

Cuban Sandwich Quesadillas

I'm packing my bags.

Getting ready to go.

To see my sweet fam.

In Id-A-Ho!

I won't be around.

For a month or two.

But rest assured.

I'll be thinking of you!

So have a great summer.

Keep making great food.

Soak up that sunshine.

And I'll see you soon!

These quesadillas are made with a pork cooked in the crockpot. They are so easy and quick to make, and the pork is AMAZING. A great weeknight family pleaser for sure.

Cuban Sandwich Quesadillas
By Skinnytaste (LOVE HER!)


1 oz slow cooked Pernil

1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
6 inch low carb whole wheat tortilla (La Tortilla Factory)


Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan (I used my panini press). On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.

See you in a few months!

Wednesday, February 9, 2011

Navy Bean Soup

This is another tribute to the glorious pig. Gosh I love ham, LOVE it. But it's not exactly something that we get a lot. Usually Christmas and Easter, but in all honesty I would have no problem fitting ham into our usual meal planning, especially if it means getting this soup on a regular basis. I've never saved a ham bone before, but not one to waste food, it seemed like the right thing to do. I really think the ham bone was the key to this soup being so amazingly delicious, that great ham flavor is so infused in the broth. I never thought I'd ever be so excited about a bean soup, but let me tell you, this will knock your socks off.

Navy Bean Soup
Adapted from


1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork, 4 ounces fully cooked chopped ham, or ham bone with meat attached
2-3 carrots chopped
2-3 celery stalks chopped
1/4 cup chopped onions
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter


1. Place navy beans in large saucepan, add enough water to cover beans.

2. Bring to boil, reduce heat and simmer 2 minutes.

3. Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).

4. Drain beans and return to saucepan.

5. Stir in 2 1/2 cups water, salt pork or ham bone, carrots, celery, onion, oregano, salt, ginger, sage and pepper.

6. Bring to a boil, reduce heat.

7. Cover and simmer 2 to 2 1/2 hours or until beans are tender.

8. Remove ham bone, scrape off any leftover meat and add to soup. (If necessary, add more water during cooking).

9. Add milk and butter, stirring until mixture is heated through and butter is melted.

10. Season with additional salt and pepper.

Saturday, March 20, 2010

Dijon Croque Monsieur with Elderberry Jelly

Nothing beats having dirty, exhausted kids. That sounds like a strange statement, but when my kids are cranky, tired and filthy then it probably means that our day has been spent outside, digging in the dirt, climbing jungle gyms and soaking up as much of this beautiful weather as possible. I love it, and although it means having to double up on baths and showers, it's absolutely worth it. However, it also means that my time in the kitchen and at my computer will be significantly lessened, so my posts my be a bit more sporadic than normal. I'm going to do my best to keep up with you, but if you don't see me around for a while, it hopefully means it's because we're getting delightfully kissed by the sun! Ah, I love the spring!

I probably wouldn't have made these cheesy gooey sandwiches if it wasn't for a little trip I took to Kitchen Kettle in Lancaster, PA with one of my friends. I am in love with this place as it's full of fantastic foods made by the Amish, and they allow you to sample just about everything that they made. I went specifically for a jar of their pickled beets (most of you are probably grimacing at that, but don't knock 'em till you try 'em, they're awesome!), but along the way we discovered this elderberry jelly, which was delicious. It's hard to describe the taste except to say that it has that dark "three berry" sweetness in it and it's wonderful. My friend had mentioned that they had a jelly like this to accompany some Monte Cristo sandwiches and that it was to die for. Not being able to get the idea out of my head, I found this recipe in my Cooking Light mag (where else), and got to work. I can't tell you what the difference is between a Croque Monsieur, and a Monte Cristo (can you?) but I will tell you that the jelly is honestly what topped this sandwich off beautifully. Since the sandwich is very savory with it's buttery Gruyere cheese, salty ham and tangy Dijon, the elderberry jelly cuts right through it with it's sweetness. I warmed it just a bit before serving it to thin it out a bit and it was perfect! If you don't have elderberry jelly, you could probably try this with any sweet jelly you have on hand. Apricot or raspberry would be excellent!

Dijon Croque Monsieur with Elderberry Jelly
Cooking Light Jan/Feb 2010

1 tablespoon whole grain Dijon Mustard
1 tablespoon fat-free mayo
8 slices Italian Bread (I just used whole wheat)
6 ounces thinly sliced ham
1 cup shredded Gruyere cheese
1/4 teaspoon freshly ground pepper
1/2 cup egg substitute
1/4 cup fat free milk
cooking spray
1/2 cup warmed elderberry jelly for dipping


1. Combine mustard and mayo in a small bowl. Spread 3/4 teaspoon of mustard mixture over each of 4 bread slices; evenly distribute ham and cheese on each slice of bread. Sprinkle evenly with pepper. Spread remaining mustard mixture on each remaining bread slice and assemble sandwiches.

2. Combine egg substitute and milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side, or until lightly browned and cheese melts. Use jelly for dipping.

Serves 4

Per Serving (not including jelly): 350 cal, 11.7g fat, 25.1g prot, 34.6g carb, 1.7g fiber

Points per Serving: 8

Enjoy the Spring!!

Sunday, April 12, 2009

Happy Easter!

I know I'm always apologizing for my photography, this is not the most visually appealing picture, but I devoured this thing once the camera clicked off!

If I could afford it, I would make this in advance so it was actually useful for Easter, but alas, we are but poor college students! I hope everyone had a great Easter Sunday. I know that we did, I really love Easter, it's Springtime, it's meaningful, and it's so much fun with young kids. But let us not forget the food.

I made my usual ham, potatoes, etc. this year, but I just wanted to give a tip. Most hams come with those little glaze packets to baste on while the ham is baking. I don't like to do it, mostly because there are just some people that don't like to add anything sweet to their meat. So, instead, I get it thickened up on the stove top, and then add about 1/2 cup to 1 cup of pineapple juice, with the pineapple rings or chunks. This dilutes the glaze, and thins it out, so that if anyone wants the glaze, they can just drizzle as much as they want, and it's SO delicious, especially with the pineapple. I've also added cinnamon, honey, cloves, a lot of how you flavor it depends a lot on the glaze itself, so far they've all been different. Anyway, maybe this will help next time you make a ham! Lots of great stuff coming up this week, stay tuned and enjoy the spring!

Thursday, April 9, 2009

Pasta with Prosciutto and Mushroom Cream Sauce

Is there anything better in this world than a creamy pasta, honestly? This dish was a hit with the whole family. The mushrooms and prosciutto made a wonderful combination with the tender angel hair. The only downside to this recipe is that is calls for store-bought sauce (a light Alfredo sauce). Usually I prefer to make my own, but since i didn't have the time to research a lighter white sauce, this worked out just fine. I used Ragu's light Alfredo sauce and it was surprisingly delicious. This was also my first time using sun dried tomatoes in a recipe (I'm actually becoming increasingly surprised at how many things I HAVEN'T tried yet). They were so chewy, and added a really rich flavor to the sauce. Try this recipe out and be sure to get back to me!

Pasta with Prosciutto and Mushroom Cream Sauce

Found in Taste of Home, April/May 2009 Healthy edition


1 9 oz package angel hair pasta
1 8 oz pkge white mushrooms, quartered (I sliced them, no biggie)
1/4 cup julienne sun dried tomatoes (I got the dry pack, not the ones in oil)
1 1/2 tablespoons minced garlic (about 5 cloves)
2 ounces very thinly sliced prosciutto, sliced cross ways into 1/2 inch strips
1/2 cup dry white wine, or chicken broth (I used the broth, the very smell of white wine has me dry heaving and running for the door, don't ask)
1/2 cup chicken broth
1 cup baby frozen peas, thawed
1/2 teaspoon freshly ground pepper
1 10-oz container refrigerated light Alfredo sauce
1/4 cup preshredded Parmesan cheese


1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, and saute 5 minutes, or until tender. Add sun-dried tomatoes, garlic, and prosciutto; saute 2 minutes. Add wine and broth; bring to a boil. Boil 3 minutes, or until liquid is reduced to 1/2 cup. Stir in peas, pepper, Alfredo sauce, and pasta; toss gently to coat.

3. Spoon pasta into individual bowls, and sprinkle with cheese. Serve immediately.

Serves 6: 1 serving is 1 cup pasta and 1 tablespoon cheese.

Per serving: 269cal, 7.9g fat, 15.4g prot, 34.1g carb, 2.5g carb, 2.5g fiber, 49mg chol, 621mg sod.

Points per Serving: 6

ALSO, a good Philly phriend of mine just started her own food blog. She's already got a totally mouthwatering recipe for a berry french toast that you must check out (and try, seriously, amazing french toast). Her blog is at Spunky Girl Eats, so stop by her blog and say hi!

Thursday, February 26, 2009

Pasta with Prosciutto and Spinach

I know, another pasta dish! I don't even mean to do it, it just happens! This was a fun find after an impulse buy of what felt like ten pounds of tortellini from Costco! This dish is pretty similar to the Gnocchi recipe that I posted not too long ago, but just different enough that it was still worth posting. I love the delicious cheesy centers of the tortellini, and it's so filling! And for the record, the tortellini from Costco is fantastic! It was also fun to use prosciutto in this dish, I don't have it often, and it has such a wonderful strong and salty taste that adds the perfect accent to the pasta and spinach. The only thing I wish I'd done differently is slice the meat a lot smaller. Prosciutto is a very rich product, and getting a big mouthful of it can be a bit overwhelming! But my whole family loved this one, and my daughter even begged me for leftovers the next day...yeah, this one's a keeper!

Pasta with Prosciutto and Spinach
Found in Cooking Light October 2008 edition


1 (9 oz) package fresh cheese tortellini
1 tablespoon pine nuts (we omitted these due to allergies)
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6 oz) package fresh baby spinach
1/4 cup finely shredded Parmesan cheese
2 ounces prosciutto, thinly sliced


1. Cook pasta according to package directions, drain. Transfer pasta to large bowl.

2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.

3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl, toss well.

Serves 4: 1 serving is 1 cup

Per Serving: 292 cal, 9.2g fat, 14.6g prot, 38.8g carb, 3.8g fiber, 32mg chol, 1.8mg iron, 618mg sod.

Points per Serving: 6
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