Masonables

I think we already discussed that an empty Fruit Cup + Mason Jar = delicious snacks and lunches! And even breakfast or dessert! Well now introducing the Masonable! It is the Mason Jar equivalent to a Lunchable. Check this out those fruit cups fit on top of a wide mouth Mason jar too. Now you can pack your crackers on top of your Tuna Salad, Chicken Salad, Egg Salad, or Deli Meat and Cheese. You can make your own Mason jar lunchable or a Masonable.

You might ask why not just put your crackers in a food storage bag? Well they could easily be crushed by a heavy soda can or bottle of water in your lunch bag. With the mason jar and fruit cup they have their own protective bubble. The crackers arrive to your lunch destination in their original shape. Doesn't that make meal prep a little exciting? 

Well when I started thinking about lunches that included crackers, the first lunch that came to mind was tuna salad. So that is what I did first. It worked perfectly! I used our family recipe but you could use any recipe you like. Just fill the jar, top with the lid, stack up round crackers you love, cover with an inverted fruit cup and the ring. You are ready to go. So easy!

Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

8 round crackers
1 cup Tuna Salad

Directions

Fill mason jar with tuna salad. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

Guess what! You can use two fruit cups with each mason jar. One inside the jar and one on top. The ring still secures the jar. Now you can pack crackers and a sauce. Think about what that could do for Mason Jar Salads? You can have your salad, dressing and crackers or croutons too! Am I too excited? I might be. Anyway...

Many, many years ago when Lunchables first came out, dear sister's favorite was one that came with a little packet of herb mayo. They do not sell anything like that today and she still mentions it now and then. So when I was thinking about making these Masonables I wanted to include one with a sauce. So here it is a Ham & Cheese Masonable with a Dill Mayo. This mayo is delicious with ham and cheese. The dill and mustard makes it zesty. It is also great with turkey and cheese too.

Ham and Cheese Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round crackers
2 slices of cheese, quartered
4 slices of ham, halved and folded
Dill Mayo (recipe below)

Directions

Fill mason jar with slices of ham and cheese. Place one fruit cup in the top of the jar and spoon in the dill mayo. Place lid on top of the cup. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

Dill Mayo
Serves 1

Ingredients

1 Tbsp. Mayonnaise
1/2 tsp. grainy Dijon mustard
1/8 tsp. dill, dry

Directions

Combine well and serve. Keep refrigerated until ready to use.

I hope this meal prep idea will help you with your future lunches. Don't forget to pack a fruit cup too! You need more empties to make more Masonables. And watch out for more Masonables in the future. I have at least four more ideas to try out.

Linking to:
Tornadough Alli: Throwback Thursday Link Party
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

K-cup Red Eye Gravy, Ham and Grits

Remember my bright idea to use a second brew from a K-cup to make red-eye gravy? I finally got some ham and gave it a try. While it was delicious I think my first experiment with K-cup Sausage Gravy and Grits was my favorite. The sausage gravy was savory and very rich. The red-eye gravy was lighter and had some sweetness to it. My favorite part was how rich my cup of coffee tasted after having a few bites of my breakfast. This just proves coffee is a huge part of any breakfast. Whether you drink it or eat it; it just makes your morning better. I think I will continue to use K-cups to enrich my recipes. It really adds complexity to gravies or sauces. I hope you will give it a try for yourself. Be sure to come back and let me know how it improved your recipes.

K-cup Red Eye Gravy, Ham and Grits
Serves 1

Ingredients

2 tsp. butter or margarine, divided
1 slice ham
1/2 tsp. chicken bouillon
1/2 tsp. brown sugar
1 short second brew from K-cup
1/4 cup quick grits
Kosher salt, to taste
Black pepper, to taste
Splash of heavy cream

Directions

Melt a tsp. of butter in pan over medium heat. Add ham to pan, cook over medium heat until brown on both sides. *CAUTION* The ham will splatter, pop and spit at you. Be careful!

Add chicken bouillon and brown sugar to a coffee cup and brew a second cup of coffee over the top. Use the picture of a tea cup or the smallest cup setting on a Keurig. 

Place grits, 1 cup of water and salt in a 2 cup microwave safe bowl. Cook on high for 2 minutes. Stir and microwave 1 minute. Stir again and microwave one more minute. 

When ham is browned, add the coffee, sugar and bouillon mixture and simmer until reduced by half. Season with black pepper to taste.

Season grits with remaining butter, cream and additional black pepper (optional), stir to combine. Serve along side of ham and topped with red eye gravy.

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?

Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Spatulas On Parade: Wonderful Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Love Bake Good Cakes: Freedom Fridays with All My Bloggy Friends

K-cup Sausage Gravy and Grits

When I first got my Keurig people kept telling me that they would brew two cups of coffee from one K-cup. I tried it and I was less than impressed. The second cup was too weak for my taste. Then this morning it came to me, I wonder if you could use that second brew for red-eye gravy? Well I didn't have ham, but I had turkey breakfast sausage. So the experiment began. I placed two slices of sausage in a pan and using a spoon I crumbled it as it cooked. Then I put some beef bouillon in a coffee cup and brewed a second cup of coffee over the top. I used the picture of a tea cup or the smallest cup setting since I was making one serving. I also put on some grits to cook. When the sausage was browned I added a little butter and flour and cooked stirring often until I could no longer smell the flour. Then I added the coffee and bouillon mixture and simmered until nice and thick. It was well seasoned because of the bouillon and all it needed was black pepper. It made a deliciously rich and dark gravy. It did not taste like coffee, it just had a deep, rich, flavor. It was delicious! I loved it over the grits. Such a warm and savory breakfast courtesy of a K-cup. I can't wait to bring home some ham and try a red-eye gravy. So run, don't walk to your Keurig and use that K-cup from your morning coffee to brew up something tasty for breakfast. You will not be disappointed.

K-cup Sausage Gravy and Grits
Serves 1

Ingredients

2 slices turkey breakfast sausage
1/2 tsp. beef bouillon
1 short second brew from K-cup
1/4 cup quick grits
Kosher salt, to taste
2 tsp. butter or margarine, divided
1 tsp. flour
Black pepper, to taste
1 tsp. heavy cream

Directions

Place sausage in a pan, cook on medium high breaking up with a spoon until crumbled. 

Add beef bouillon to a coffee cup and brew a second cup of coffee over the top. Use the picture of a tea cup or the smallest cup setting on a Keurig. 

Place grits, 1 cup of water and salt in a 2 cup microwave safe bowl. Cook on high for 2 minutes. Stir and microwave 1 minute. Stir again and microwave one more minute. 

When sausage is browned, add 1 tsp. butter and flour. Cook stirring often until it no longer smells like flour. Add the coffee and bouillon mixture and simmer until thick. Season with black pepper to taste.

Season grits with remaining butter, cream and additional black pepper (optional), stir to combine. Serve topped with sausage gravy.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Denver Breakfast Scramble

I love Denver Omelettes. But honestly I am a hit and miss omelette chef. I have made beautiful omelettes, but most often I make a mess. That is why I love Breakfast Scrambles. They are not suppose to be perfect just delicious. This scramble is loaded with sauteed onions, peppers, ham and cheese. SO GOOD! The onions and peppers is what I enjoy. I must get that from Dad he really enjoys onions and peppers too. But a Denver omelette has ham and cheese too. The combo is just something I crave. I find I don't need to add salt to this scramble the ham and cheese season the eggs and veggies perfectly. Just a little black pepper and you have a perfect breakfast.

Denver Breakfast Scramble 
Serves 1 

Ingredients 

1 tsp. unsalted butter or butter flavored cooking spray 
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
2 slices of ham, chopped
2 eggs, beaten 
Black pepper, to taste 
2 Tbsp. 2% sharp cheddar cheese

Directions 

Melt butter if using in a non-stick pan over medium low heat. Add onions and peppers, saute until onion is translucent. Add the ham and stir to combine. Beat eggs with pepper and add to pan. Gently stir eggs until soft curds form, add cheese and continue to cook until cheese is melted and eggs are set.

Muffy Tortilla Pizza

Here is a quick little post. Today I threw together a recipe made with odds and ends of things I had in the house. I had about an inch and half of a salami stick, a few slices of ham and just a little bit of cheese left in a bag. I always have tortillas on hand and olives in the frig, but today I even had red peppers too. So I decided to make a pizza. I made it a white pizza and left off the sauce, besides there is no sauce on a muffy. Let me tell you, this little Tortilla Pizza has all the flavor of a Muffaletta or "Muffy" but with out all the bread or carbs. It was so delicious! I think if I had pepperoncini and giardiniera I would have added that too. Maybe next time. I will definitely make it again and soon. It taste just like a muffaletta but thin and crispy like a thin crust pizza. So good! I hope you will give it a try.

Muffy Tortilla Pizza
Serve 2

Ingredients

2 small flour tortilla 
olive oil cooking spray
4 Tbsp. Italian cheese blend or Mozzarella, shredded
3 slices of ham, chopped
6 black olives (kalamata), sliced
6 green olives, sliced
6 slices of a hard salami stick
1 jar roasted red pepper, torn

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of each tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Sprinkle each tortilla with cheese. Top with ham, olives, salami and red peppers. Place your tortillas and foil on the sheet pan in the center of the oven and bake for 8 minutes. Remove from the foil and enjoy!

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Pineapple and Ham Pizza

Confession I have a tortilla pizza problem. It's out in the open now, maybe I can get some help. Yes, I keep tortillas, pizza sauce, cheese and turkey pepperoni around most of the time. I make all kinds of tortilla pizzas when I need a quick meal. Well today as I prepared a list to go to the store; I put this little pizza together. I used leftover ham and pineapple pico. It was so pretty and delicious I had to share right away. In the process I guess I outed myself. Oh well, it was totally worth it to introduce you to the quick and delicious technique of making tortilla pizzas. I hope you enjoy the idea but don't develop a problem of your own.

Pineapple and Ham Pizza

Serves 2

Ingredients

2 - 6" flour tortilla

2 Tbsp. pizza sauce

4 Tbsp. Italian cheese blend

1 mini yellow sweet pepper, sliced 

Leftover Baked Ham, sliced or diced
3 Tbsp. Pineapple Pico de Gallo

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Place tortillas on a piece of aluminum foil. Spread a tablespoon of pizza sauce on each. Top with 2 tbsp. or more of Italian cheese blend, pepper slices, ham and pineapple pico. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil and enjoy!

Smoky 15 Bean Soup

15 bean soup was another meal from my childhood. We usually just followed the directions on the bean bag. We almost always added ham too. It is such a hearty warm soup. I love how the beans cook at different times. The small tender beans like the lentils break down and thicken the broth. Some how I got 15 bean soup on my mind and I just had to make a pot.

Remember I told you about 2 New Trinity Flavors I discovered in Louisiana Cookin' magazine. Well I was inspired to use the Smoky Trinity to add flavor to my 15 Bean Soup. This was the perfect addition. It adds both a smoky flavor and some spicy heat. I made this pot without added salt, I figured the ham is already high in sodium. It was so delicious. I think the chipotle chile powder is responsible for most of the heat. I really liked it, but if you do not like spicy cut back on the amount or leave it out. I decided to add a drizzle of Balsamic vinegar for a garnish. I LOVED IT! It worked so well with the spicy heat, like hot sauce on a plate of red beans and rice. The perfect finishing touch. I will definetly make 15 bean soup the smoky way from here on out.

Smoky 15 Bean Soup

Makes 14 – 16 servings

Ingredients

20 oz. bag 15 Bean Soup beans

1 recipe of Smoky Trinity (recipe below)

14.5 oz. can no salt added diced tomatoes

12 oz. diced ham

Optional garnish for serving:
a splash of balsamic vinegar

Directions

Place beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1-1/2 hours. Stir occasionally.

After boiling, add remaining ingredients. Simmer covered for 30 – 45 minutes. Taste for seasoning and adjust if necessary.

Smoky Trinity

Makes about 2 cups

Ingredients

1 poblano pepper

1 cup finely chopped onion

1/2 cup finely chopped celery

3 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. ground chipotle chile pepper

1 tsp. kosher salt (omit if following a low sodium diet)

1/2 tsp. black pepper

Directions

Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin. Cut in half from stem to tip, remove seeds, stem and veins. Chop into small dice. Transfer to a small bowl, and add onion, celery, garlic, paprika, chipotle, salt (if using) and black pepper. Use in recipes calling for the trinity (onions, bell pepper and celery).

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday
My Pinterventures: Souper Bowl 2015 Party

Chicken Carbonara Tortellini Soup

Calling this soup a carbonara soup may cause an up roar. I know there are no eggs or bacon in the list of ingredients. But it sure taste like carbonara. It is rich, cheesy and the ham gives the broth a savory smoky flavor like bacon. I decided to go with a name that suited the flavors not a list of ingredients that would make for a long rambling name. This is another speedy souper supper inspired by Sunny and Rachael's 10 Instant Supper Soups. It is also inspired by a Easy Chicken Manicotti recipe I made once. The flavors were so good but it was a time consuming dish. This easy soup has all the same great flavor and can be ready in less than 20 minutes. And as a bonus it is even better the next day. All the tortellini soups I have made just get better the next day. So make enough to have leftovers. Double the recipe if you have to. I promise you will not be disappointed.

Chicken Carbonara Tortellini Soup

Servings:  6

Ingredients

6 cups fat-free, reduced-sodium chicken broth

9 oz. package cheese tortellini

1/2 cup diced cooked chicken

1/2 cup diced ham

10 - 12 oz. frozen peas

1/2 cup half and half

Black pepper (3 to 4 grinds)

Ground nutmeg (just a sprinkle)

Parmesan, shredded to garnish

Directions

Place broth in a stock pot, bring to a boil. Add tortellini, simmer 9 minutes or according to package directions. Add chicken, ham, peas and seasoning, continue to cook until peas are defrosted and chicken is warm through. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends

Jambalaya

Learning to make Jambalaya is one of my favorite family memories. It was many years ago when my Ma Ma was still living. There were three generations of cooks in the kitchen that day, myself, mom, my nannie (god-parent and mom’s sister) and their mom (Ma Ma). Ma Ma was doing the teaching, but when it came to the point to add water to the pot the 2nd generation cooks each had their own opinion. The debate was how much water to omit since we were adding a can of tomatoes. Ma Ma listened as I did to what each had to say. She rolled her eyes and shook her head from side to side, then told me what to add. I did just as she said and have ever since. In fact, I wrote down every instructions she gave me.

Last weekend I went to Mom and Dad's and showed Mom how Ma Ma had taught me. It turned out so great! You don't need a bunch of extra spices if you use a good smoke sausage. We used a smoke sausage from Bergeron's. You don't need a lot of extra salt either. The ham and sausage adds their salty flavor. This dish is full of simple ingredients that work great together. You can make it stove top or in the oven. This time we made it in the oven. I think I like this method the most. It makes a little layer of crunchy brown rice on the bottom of the pot. This was my Ma Ma's favorite part. 

I asked Mom and Dad if their Moms ever used leftover meats in Jambalaya. Dad chimed in that that was all Maw Maw (his Mom) used. He said it was how they cleaned out the refrigerator. He said sometimes she would put corn and cabbage in her Jambalaya. I don't remember ever being served a Jambalaya like that. That must have been when Maw Maw was raising her family.

My family almost always serves Jambalaya with White Beans. This night we served broccolini. It made a great side and definitely less carbs. The only thing I will keep experimenting with is when to put in the shrimp. I like shrimp just cooked through. I felt like they over cook in the oven. The family thought they were great. Next time I might cook them in a separate pan and fold them in when I fluff the rice. We will see? I will be sure to report back.

Jambalaya

Makes approx. 4 quarts; Serves 8 (2 cups)

Ingredients

2 Tbsp. olive oil

1 large onion, diced

1/2 green bell pepper, diced

3 stalks celery, sliced

2 cloves garlic, minced

3/4 lb. smoked sausage, sliced

3/4 lb. ham, diced

3/4 lb. boneless skinless chicken breast, diced

3 cups rice

1 can diced tomatoes, undrained

4 cups water

2 bay leaves

Salt, black pepper, red pepper flakes, Tony's, and hot sauce to taste

3/4 lb. shrimp, peeled and deveined

Directions

In a 4 quart or larger enameled cast iron Dutch oven, over medium heat add olive oil and sauté vegetables until they are translucent and begin to brown. Add sausage and ham; cook for a few minutes. Add chicken and cook until most of moisture is gone and meat if brown. Add rice, fry until dry or there is little to no water left in the pot. Rice should change from translucent to white. Add water, seasonings and tomatoes. Taste liquid for seasoning and adjust if necessary.

Stovetop Method: Bring to a boil. Lower heat, adding shrimp and cover. Let simmer covered for about thirty (30) minutes. Fluff rice with a fork and serve.

Oven Method: Preheat oven to 350 degrees. Take off heat and arrange shrimp on top. Cover and bake about one and a half (1-1/2) hours. Fluff rice with a fork and serve.

Nutritional Information per serving*: Calories 458, Total Fat 16 g, Total Carbohydrate 44 g, Dietary Fiber 2 g, Protein 24 g, Calcium 6 g.

WW P+ 11

*Information from the Myfitnesspal calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
My Mixing Spoon: Random Recipe Roundup
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
It's Your Life: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Get Him Fed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Fridays - Slow Food

Cornbread Sandwiches

This recipe was inspired by a trip with a girlfriend to Jefferson, TX. We went for the day to shop and have lunch together. It was such a nice day. Jefferson has lots of antique stores to explore. I found lots of Fiesta to drool over and my friend was on the hunt for carnival glass. I came home that day with two Fiesta cream soup bowls and an appreciation for cornbread sandwiches. See we had lunch at Kitt's Kornbread Sandwich and Pie Bar. It was one of the places my girlfriend said was a must. Boy was she right! Kitt’s is a cute little sandwich shop that makes all their sandwiches on cornbread. You can get the original which is ham or turkey or you can get some specialties like “The Texan” which is chili and cheese. They let you choose from plain or broccoli cornbread. I had a veggie sandwich. It was delicious. My friend and I discussed trying to make it at home.

Well I just got around to giving it a try Sunday. I decided to try making a jalapeno cheese cornbread for my sandwiches. All along I knew the hard part would be baking the cornbread. You want it to be thin, fluffy but not crumbly. I think I got the thickness right. When you slice it in half, each half is the thickness of sandwich bread. The flavor was wonderful not to spicy or cheesy and big corn flavor. The texture I want to experiment with a little more. It was moist and not crumbly, it sliced just perfect. But next time I want to try to use a little more flour and less cornmeal. I want to try to make it a little fluffier. But all in all, I was very pleased with the out come for my first try.

Now for the sandwiches, the first sandwich I made was veggie. It had layers of American cheese, tomato, red onion, mayo and spinach. It was very good. Then dear sister came over and I made hers with the addition of smoked turkey. It was amazing! Like sister said, “There is just something about the smoky turkey that sets it off.” I agree the turkey was my favorite. But just think about it, there are so many possibilities for more cornbread sandwiches. I am sure this is not the last time I will give them a try. I hope you will give it a try too. Or maybe plan a trip to Jefferson and go visit Kitt for the original Kornbread Sandwich.

Cornbread Sandwiches

Serves 4

Ingredients

For the cornbread:

3/4 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons double-acting baking powder

1/2 teaspoon salt

1 cup 1% milk

1 large egg, beaten lightly

1 tablespoon unsalted butter, melted and cooled

1 cup 2% sharp cheddar cheese, divided

1 green onion, thinly sliced and divided

1 Tbsp sliced pickled jalapenos, minced (plus 4 slices for the garnish)

For the sandwiches:

3 Tbsp. light mayonnaise

4 slices American cheese

12 thin slices of smoked turkey or ham

1 tomato, sliced

1 small red onion, very thinly sliced

Fresh baby spinach leaves

Kosher salt, to taste

Directions

In a bowl stir together the flour, the cornmeal, the sugar, the baking powder, and the salt. In another bowl whisk milk, egg, and butter. Add wet ingredients to dry; stir the mixture until it is combined. Add half of the cheese, half the green onion and 1 Tbsp. minced jalapenos; stir to combine. Spread the batter in an even layer in a greased 8-inch-square baking pan. Top with remaining cheese, green onion and 4 slices of jalapeno. Bake the corn bread in the middle of a preheated 425° oven for 20 minutes, or until it pulls away from the sides of the pan and the top is golden. Let cornbread cool and invert it onto a cutting board.

Cut the corn bread in half and cut each half in half again (each about 4 by 4 inches). Halve each piece horizontally with a serrated knife and spread the bottom halves of the corn bread with some of the mayonnaise. Season the tomato and onion with a little salt. Layer the bottom halves with cheese, ham or turkey, tomato, red onion and spinach. Cover the sandwiches with the top halves of the corn bread and serve.

Note: The sandwiches are great room temperature, but they are also delicious re-heated. Just pop the cornbread open faced with a slice of cheese in the microwave for 30 seconds. Then assemble with your choice of ingredients. Yum!

Linking to:
Ms. enPlace: See Ya in the Gumbo 
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Tuesday Trivia and Link Party - Nebraska
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
Carole's Chatter: Food on Fridays - Sandwiches

Pot Liquor Soup

This recipe was a first for me. I have never had Pot Liquor Soup before. I copied a Southern Living recipe years ago from a WW Message Board. I am just getting around to trying it out. I was the lucky family member who took the ham bone and leftover ham home from Easter this year. I decided to try to make Pot Liquor Soup. The original recipe used fresh collard greens and ham hocks. They boil them together several times. I took a short cut and used frozen collard greens, the leftover ham and bone. They used chicken broth, I made ham stock with the ham bone. It turned out so good. I did not know what I was missing. It reminded me of the vegetables on the plate lunches at the old Pete Harris Cafe. There was the place on the plate where the black-eye peas and greens would mix together. So good! The only thing missing from this meal was corn bread. I will definitely make corn bread next time I make this soup.

Shown in my new Fiesta Rice Bowl
in Flamingo. Thanks Sis!

Pot Liquor Soup

Adapted from: Southern Living

Make about 5 quarts; 10+ servings

Ingredients

For Ham Broth:

1 ham bone

1 medium onion, unpeeled and quartered

2 ribs of celery, cut into 2” pieces

2 carrots, unpeeled and cut into 2” pieces

1/2 tsp dried rosemary

1/2 tsp dried thyme

2 bay leaves

10 black peppercorns

Handful parsley leaves and stems

2 quarts water

For Soup:

3/4 lb. ham, diced

2 medium onions, chopped

1 garlic clove, minced

1 Idaho potato, diced

2 Tbsp. Tabasco or hot sauce

2 lbs. frozen collard greens

1 (15.8 oz) cans field peas with snaps, rinsed and drained

1 (15.8 oz) cans black-eye peas, rinsed and drained

1/2 c. vermouth

1 Tbsp. apple cider vinegar

1 tsp. salt, or to taste

1/4 tsp. black pepper, or to taste

Directions

Place ham bone, onion, celery, carrots, broth spices and herbs in a large Dutch oven. Add water and bring to a boil. Lower heat to a simmer, cover and simmer for 2 hours. Remove from heat; remove ham bone and set aside to cool. Strain broth through a mesh strainer lined with cheese cloth. Return broth to pot and discard veggies. Remove any ham from the bone and shred into broth.

Add diced ham, onion, garlic and potato; bring to a boil. Stir in collards, and remaining ingredients. Bring mixture back to a boil, reduce heat, and simmer covered, stirring occasionally, 45 minutes. Taste for seasoning, adjust if necessary and serve.



Linking to:
Buns in My Oven: What's Cookin' Wednesday
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky