Ham Archives - Taste and Review

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

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2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Creamy Wild Rice Ham Soup

January 11, 2019/0 Comments/in Soup /by Cherie DeBrule

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Creamy Wild Rice Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min

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Ingredients

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2 cups diced cooked ham
2 cups uncooked wild rice
1 medium onion, chopped
1 tablespoon butter
1 pound (1 bag) frozen mixed vegetables, thawed
2 cans cream celery soup
2 cups chicken broth
1 pint heavy whipping cream
1 cup milk
1/4 teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.

In a large stock pot melt 1 tablespoon butter. Then add the chopped onions and keep stirring until translucent and tender. Make sure to not brown the onions.

Stir in the 2 cans of cream celery soup, chicken broth, heavy whipping cream, and milk. Bring to a boil and stir for 5 minutes.

Add the diced cooked ham, cooked wild rice, mixed vegetables, and pepper.

Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally. Serve warm.

Notes

This soup is a great way to use leftover ham. Prepare the wild rice mix ahead of time.

Nutrition

Serving Size: 12
Calories: 360
Sugar: 3.3g
Sodium: 852mg
Fat: 21g
Saturated Fat: 11.4g
Carbohydrates: 32.5g
Fiber: 4.1g
Protein: 11.8g
Cholesterol: 78mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

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Keto Dill Pickle Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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Ingredients

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6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

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Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

Cordon Bleu Pull-Apart Bread

April 4, 2018/2 Comments/in Appetizers /by Cherie DeBrule

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Cordon Bleu Pull-Apart Bread

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 55
Total Time: 65

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Ingredients

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1 1/2 cup shredded chicken
9 ounces deli sliced ham
8 ounces cream cheese
1 ½ cup shredded swiss cheese
1 tube flaky biscuit dough

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Instructions

Preheat oven to 350ºF. Line a meatloaf pan with parchment paper. In a medium bowl combine shredded chicken and 1 cup of shredded swiss cheese, reserving ½ of cheese for later. Stir till well combined.
Then separate all the flakes in the biscuit dough onto a plate. Then take a biscuit dough layer (one at a time) and flatten with hands. Spread a dollop of cream cheese using a butter knife on the biscuit layer. Then add 2 tablespoons of chicken mixture and a slice of deli ham. Place it horizontal into the pan. Repeat this pattern till you are done with all the dough. The layers should go horizontal not vertical. Take the extra mixture if there is any and divide it evenly between the layers. Sprinkle ½ cup of shredded swiss cheese on top. Then with hands push dough out so it fills up the pan and makes a loaf. Bake 40 minutes uncovered. Then bake an additional 15 minutes with foil. Cool before serving.

Nutrition

Serving Size: 12
Calories: 196
Sugar: 1
Sodium: 429
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 4
Protein: 14
Cholesterol: 60

Crockpot Cuban Sandwich

October 30, 2017/2 Comments/in Dinner, Lunch /by Cherie DeBrule

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Crockpot Cuban Sandwich

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Author: Joe | Taste & Review
Prep Time: 20
Cook Time: 360
Total Time: 380

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Ingredients

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3 lbs boneless pork shoulder
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons lime juice
2 tablespoons orange juice
4 x 12″ submarine roll
1 lb swiss slices
1 lb ham deli sliced
2 cups dill pickle chips
2 red onions
4 tablespoons yellow mustard

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Instructions

In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
Cut the sandwich as you desire and serve.

Nutrition

Serving Size: 8
Calories: 947
Sugar: 4
Sodium: 2617
Fat: 50
Saturated Fat: 21
Unsaturated Fat: 26
Trans Fat: 0
Carbohydrates: 44
Protein: 77
Cholesterol: 246

Chuckwagon Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Chuckwagon Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 10
Total Time: 20

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Ingredients

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Hawaiian mini sub rolls (6 subs)
6 slices Harvati cheese
12 slices ham
18 slices of cot salami
1 stick of butter
Poppy seed (garnish on top)
Minced Onion (garnish on top)
Parsley (garnish on top)
Garlic Powder (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.

Nutrition

Serving Size: 6
Calories: 432
Sugar: 2
Sodium: 1720
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 19
Protein: 26
Cholesterol: 90

Low Carb Breakfast Egg Cups

May 23, 2017/2 Comments/in Breakfast, Low Carb /by Cherie DeBrule

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Low Carb Breakfast Egg Cups

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Author: Cherie | Taste And Review
Cook Time: 20
Total Time: 25

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Ingredients

Scale

12 eggs
2 ounce (1 package ) Sliced deli ham
1 red sweet pepper
1 cup raw baby spinach
1/2 package of bacon bits (2.5 ounces)
1 cup of shredded marble jack cheese
3 green onions
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

Serving Size: 12
Calories: 119
Sugar: 1
Sodium: 284
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 10
Cholesterol: 197

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