Old Fashioned Ham and Bean Soup

Dinner Ideas, Soup January 5, 2014 Leave a comment
Ham and Bean Soup

Ham and Bean Soup

I came home from a visit back east to an empty refrigerator and 4 degree weather. I do not feel like making the 45 minute trek to go food shopping. Everyplace in Montana is at least 45 minutes away from anything. So I remembered I had ham hocks and a package of cubed ham in the freezer and decided to make a pot of delicious, hardy ham and bean soup.

The secret to any good soup is the stock from which it is made. So first, the ham stock should be made first before adding any other ingredients because it takes a few hours to get the ham flavor fully out of the ham hocks. I might also mention I didn’t have potatoes but I did have a can of small potatoes in the pantry. If you have left over ham from the holidays, you will need about 2 cups of cubed ham for the soup, I would use ham hocks rather than a ham bone, but the bone will work too. I also added barley to the broth for some extra body. My soup turned out wonderful. I know yours will too.

Ingredients

  • 2 ham hocks or a ham bone
  • Enough water to cover the ham hocks
  • 2 bay leaves
  • 1 medium onion chopped
  • 1 bag of dry navy, great northern, or cannellini beans, rinse well *1 cup of sliced celery
  • 1 cup of sliced celery
  • 1 cup or more of chopped carrots
  • 2 cups of cubed potatoes
  • 2 cups of chopped ham
  • 1/3 cup of barley (optional)
  • 2 chopped or grated garlic cloves
  • 1/2 cup chopped parsley
  • ¼ tsp pepper
  • ½ tsp nutmeg
  • 1 tsp salt

Directions

  1. Place ham hocks in a Dutch oven and cover with cold water
  2. Add chopped onion, celery, salt, bay leaves, and beans
  3. Bring to a boil and reduce heat to simmer – simmer for about 1.5 – 2 hours until meat is tender and can be cut off the bone.
  4. Remove meat from bones, discard the bones and cut meat into small pieces add to broth, remove bay leaves from the broth.
  5. Add remaining ingredients and simmer for about 45 minutes or until carrots are tender.
  6. Serve with crusty bread

*My mom never soaked her beans, I don’t presoak my beans either, I just add them to the water while the ham is cooking, they become soft and flavor the broth.

Vanilla Bean Sugar

Dinner Ideas December 10, 2013 Leave a comment

Kitchen Moxy's avatarKitchen Moxy

Vanilla Bean is the best and most expensive way to add the vanilla taste to any recipe.  You can make

homemade vanilla sugar by tossing your leftover vanilla bean pods with the sugar of your choice.  Or scrape the inside of a vanilla bean pod into your sugar and add the pod to keep the flavor strong.

Combine a Vanilla Bean Pod (scrape the inside of the pod) and sugar (I like to use raw sugar for color and flavor) in a glass jar (again, airtight is best here!), and let the flavors mix and combine.  It’s great for adding extra flavor to coffee or tea. And, of course, any recipe that calls for sprinkling sugar on top before baking!


Top food blogs
 

 

 

View original post

Vanilla Extract – Homemade

Dinner Ideas December 10, 2013 Leave a comment

Kitchen Moxy's avatarKitchen Moxy

vanilla2Although its presence may now be considered commonplace within the kitchen, the history of the seemingly humble vanilla bean is as evocative as the taste it exudes.

The vanilla bean or vanilla pod as it is also known, has been traced back to the Pre-Columbian societies that occupied the geographical region now thought of as Mexico. The exact date these beans were discovered is impossible to determine, but it is known that civilizations such as the Aztecs and Totonacs regularly used them.

I have a collection of useful recipes using the vanilla bean. Find vanilla beans on the web, at health stores and in most supermarket stores in the baking isle. If making homemade vanilla as a gift allow 2 months for the entire process. It is worth the wait, and makes a wonderful gift in a pretty bottle.

Vanilla Extract

Ingredients

  • 2 whole vanilla beans
  • 1-1/2 cup vodka
  • ½…

View original post 97 more words

Vanilla Bean Sugar Cubes

Dinner Ideas December 10, 2013 Leave a comment

Kitchen Moxy's avatarKitchen Moxy

Package these little gems in a pretty jar and give alongside your vanilla bean extract

as a homemade gift. This recipe comes from Janet Johnston.

Ingredients

  • 4 Madagascar vanilla beans
  • 3 cups white sugar
  • 1/4 cup pure Madagascar vanilla extract

Directions

Preheat the oven to 275 degrees F.

  1. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder or food processor.
  2. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough).
  3. Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness.
  4. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch.
  5. Bake for 1 1/2…

View original post 91 more words

Vanilla Sea Salt

Dinner Ideas December 10, 2013 Leave a comment

Re-posting some recipes for holiday gift ideas

Kitchen Moxy's avatarKitchen Moxy

sea salt caramelAnother gift idea to go along with the Vanilla Bean Extract, and Vanilla Bean Sugar Cubes. Vanilla Bean Sea Salt will add a delightful flavor to homemade caramels, chocolates, sweet and salty brownies, and chocolate icings.  Package in a pretty jar and you have a great gift for the gourmet cook in your circle.

Vanilla Sea Salt

Ingredients:

  • 1 cup sea salt
  • 4 vanilla beans, split lengthwise and scraped, seeds reserved

Directions:

1. In a large bowl, combine sea salt and vanilla seeds. Use the tips of your fingers to rub the vanilla seeds into the sea salt until they are thoroughly combined.

2. Spoon salt into individual jars, cover tightly, label, and store in a cool, dry place for a couple of weeks to blend the flavors.

 

View original post

Caprese Skewers

Appetizers December 8, 2013 Leave a comment
Caprese-Skewers

Caprese-Skewers

I tasted these appetizers at a party recently and they were amazing, they taste just like a tomato, basil salad. Use skewers and layer on a spinach covered plate, sprinkle with fresh cranberry’s and you have a beautiful festive presentation.
They are very easy to make, and make a wonderful appetizer. Store in the refrigerator until ready to use. Enjoy these little morsels at your next party.

Caprese Skewers

Ingredients

  • wooden skewers
  • grape tomatoes
  • fresh mozzarella cheese
  • Fresh basil leaves
  • Extra virgin olive oil
  • Balsamic Vinegar
  • salt and pepper

Directions

  1. Cut the basil and cheese into small pieces (or use mozzarella pearls)
  2. Arrange on wooden skewers alternating between tomato, cheese and basil leaf
  3. Drizzle with Balsamic Vinegar and olive oil
  4. Salt and Pepper to taste

Shrimp-Bacon-Pineapple Appetizers

Appetizers, Dinner Ideas December 8, 2013 Leave a comment
Shrimp-Bacon-Pineapple

Shrimp-Bacon-Pineapple

Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your skewers before grilling or roasting to avoid charring them. Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your wooden skewers before grilling or roasting to avoid charring them.

To serve these skewers as an appetizer, just place one shrimp between two pieces of pineapple wrapped in bacon on each skewer.  Or serve as a meal. Enjoy

Enjoy

Shrimp-Bacon-Pineapple Skewers

Yield:
30 skewers

Ingredients

  • 1/2 cup thick teriyaki sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 dash kosher salt
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • Juice of 1/2 lemon
  • 1 fresh pineapple (recommended) or canned pineapple chunks
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 pound bacon, package sliced in half


Directions

  1. Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
  2. Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
  3. To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
  4. Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
  5. Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
  6. Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked (pink), about 15 minutes.Serve them hot or at room temperature. Divine!

Smoked Sausage in BBQ Sauce

Appetizers December 8, 2013 Leave a comment
Smoked Sausage in BBQ Sauce

Smoked Sausage in BBQ Sauce

Sausage is a great appetizer, sliced in rounds and served with horseradish, cheese or crackers. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. For this recipe I suggest a good smoked sausage and if you want to knock down the heat use canned chilies instead of jalapenos. Serve in a chaffing dish with toothpicks.

Smoked Sausage in BBQ Sauce

Yield:
24 servings

Ingredients

3 pounds large smoked sausage, cut into diagonal slices
1 bottle of your favorite barbecue sauce (I suggest Baby Rays)
1/4 cup jarred sliced jalapenos, plus 2 tablespoons liquid
Dash of hot sauce

Directions

Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment
Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Homemade Marshmallow Fluff

Dessert, Famous Recipes, Fun Stuff December 6, 2013 Leave a comment

Marshmallow Fluff

Marshmallow Fluff

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy.

 

Homemade Marshmallow Fluff

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tarter
  • 2 tablespoons sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy.
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

  1. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites.
  2. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  3. Add vanilla extract and beat on high 1 minute
  4. Store in a tightly sealed container