I also
used diced ham and precut / cooked mushrooms, so again, just warming and carmelizing.
My current favorite version calls for shredded carrots and
uses diced ham instead of bacon.
And for a bit of a change,
use diced ham for the bacon.
Not exact matches
Cheddar,
Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup
diced or leftover
ham 1 Cup heavy cream (I have
used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I
use lite with fabulous results) Saute bacon in skillet.
This week I decided to
use my random leftover items — cooked rice,
diced red onion, and
diced ham — and created a
Ham Fried Rice.
If you can't find Spanish chorizo you can substitute
diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I
used).
Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of
ham (leftover)-- about 3/4 lb 1 medium sized yellow onion,
diced 2 potatoes, peeled and
diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and
diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I
used low sodium) Salt and pepper
sweet or spicy Italian chicken sausage (or
diced ham, etc.) 2 cups mozzarella (or fontina, Cheddar, Montery Jack, etc.), shredded (I
used a combo of Swiss and Colby Jack) 1 Tbsp.
1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I
used 3 cups homemade chicken stock, 3 cups water) 1
ham bone 1 onion,
diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely
diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup
diced cooked
ham (optional)
This delicious, crock pot soup recipe has all of the flavor of that childhood winter favorite soup, but
uses herbs and spices in place of the usual
diced ham, to add flavor and make this recipe suitable for vegan and vegetarian diets.
Ingredients 2 eggs 20g cheese, cheddar or similar 1/2 cup mushrooms chopped 1/2 Roma tomato
diced 1 slice lean
ham chopped 1 spray olive oil or
use a non-stick fry pan Season if desired