Ham plan

I bought a ham on sale last week-you know holidays are over, lets clear out the spiral cut ham sale.  I thought I would use it as lunch meat.  My kids say it is "weird" as lunch meat.  So I went searching for a good hot dish (shout out to my Minnesota/Wisconsin friends) to have for supper and this is what I found.  Reviews will be forthcoming.

http://www.ohsweetbasil.com/2013/12/cheesy-ham-and-potato-bacon-casserole.

cheesy ham and potato bacon casserole

prep time: 15 minutes

cook time: 30 minutes

yield: 4-6 servings

serving size: 1 cup

an easy but delicious ham and potato casserole with gooey cheese and crisp bacon! perfect for using up leftovers or a quick dinner.

ingredients

• 6 red potatoes, chopped
• 1/3 cup chopped onion, fine
• 2 tablespoons butter
• 2 cups cooked ham, chopped
• 1 1/2 cups broccoli, chopped and steamed
• 4 ounces neufchatel or light cream cheese, cubed
• 1 1/2 cups cheddar cheese, grated
• 4 slices of bacon, cooked

instructions

1. heat the oven to 350 degrees and spray an 8x9" baking pan.
2. fill a pot with water and heat over medium heat. add the potatoes and boil until tender when pierced with a knife, about 8 minutes. see note drain the potatoes and set aside.
3. in a skillet over medium heat, add the butter and once it begins to melt add the onion. saute until tender, about 3 to 4 minutes. dump the onion and butter into the pot with the potatoes and add the broccoli, ham and cream cheese. stir to combine, not worrying about spreading the cream cheese as it should be left in clumps and dump into the baking dish. top with cheese and bake at 350 for 25 to 35 minutes or until heated through. top with bacon the last minute and serve!

notes

it's key that you cook the potatoes until tender during this step or they will still be too raw even with baking for the dish to be enjoyable.

brazilian black beans

Making this for dinner tonight and realized I only have half the recipe (no bueno).  So I am posting it so I know where to find it later.  BTW it is really tasty.  Also beans are packed with fiber which is my new culinary hero (I am trying anyway).

http://relish.com/recipes/feijao-brazillian-black-beans/

Feijao (Brazillian Black Beans)

KITCHEN TESTED 

• YIELD 6 servings

Tender, savory and succulent, these vegetarian black beans are a daily staple in Brazil and never fail to satisfy.

Mark Boughton/styling: Teresa Blackburn

Ingredients

1 pound dried black beans, picked over and well-rinsed

2 -- bay leaves

1/4 cup olive oil

1 large yellow onion, finely chopped

1/4 cup chopped garlic

2 -- green onions, finely chopped

1/4 cup chopped cilantro

1 1/2 teaspoons sea salt

3/4 teaspoon freshly ground black pepper

Instructions

1. Place beans in a slow cooker set on HIGH. Add boiling water to cover beans by at least 3 or 4 inches, and add bay leaves. Cook, covered, about 1 hour and 15 minutes, then reduce heat to LOW. Cook, covered, until very soft, about 2 hours, stirring occasionally and adding more water if needed. Reserve both cooked beans and their liquid.
2. Heat oil in a large, deep sauté pan over medium heat. Add onion and cook slowly, stirring often, until soft and golden brown, about 8 minutes. Reduce heat to medium-low, and remaining ingredients. Sauté about 1 minute.
3. Add onion mixture to beans in the slow cooker; stir well. Set temperature to very LOW and let beans cook 1 hour.

Variation: If you prefer to pre-soak the beans, soak them in a bowl of water overnight. Drain and rinse well. Then proceed with the recipe, cooking the beans in a slow cooker about 50 minutes on HIGH and 1 1/2 hours on LOW. You can prepare this recipe on the stovetop as well.

—Recipe by Crescent Dragonwagon