corn

Smoky Corn Chowder

Smoky Corn Chowder

 I was defrosting my freezer and found local sweet corn I had frozen last summer. I had forgotten all about it. I wanted to make soup for a dinner with friends, so I decided to use the frozen corn to make this chowder. I also had a pound of bacon, which gave the soup a wonderful smoky flavor. I cooked the bacon in the soup pot, allowing it to get pretty crisp. I removed as much of the fat as I could, but left the bacon in the pot. Then, when I cooked the onions and added the stock, all the little brown bits of bacon in the pot added even more flavor. It was a big hit. A perfect dish for a snowy evening.

Smoky Corn Chowder

1 lb. bacon

1 onion, chopped

2 carrots, peeled and sliced

6 c. chicken stock

2 potatoes, peeled and cubed

6 c. corn – I used frozen corn

2 cups half and half or milk

¼ c. flour

Salt and pepper to taste

Hot sauce to taste

Fresh chopped parsley

 

Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes and corn. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth.  Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve.  Serves 6.

 

6 Recipes for Leftover Ham

Ham and Swiss Calzones

Ham and Swiss Calzones

If you enjoyed ham for New Years you might be looking for ways to use some of the leftovers. Here are some recipes I wanted to share with you. I hope you enjoy them. Happy New Year.

 

 

 

 

 

 

 

Ham and Swiss  Calzones

4 c. flour

2 c. rye flour

2 T. sugar

2 t. salt

2 packages quick-rising yeast

2⅓ c. hot water

2 T. oil

2 lb. thin sliced ham- more or less

1 lb.  sliced Swiss cheese

Thousand island dressing- recipe follows

1 egg , beaten

Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2  ounces of the Swiss cheese, a spoonful of the dressing  and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.

If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

Thousand Island Dressing

Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.

 

Ham with Brussels Sprouts

Ham with Brussels Sprouts

Ham and Swiss Bread Florentine

Ham and Swiss Bread Florentine

Ham and Veggie Stir Fry

Ham and Veggie Stir Fry

 

 

 

 

 

 

 

 

 

Corn and Ham Saute

1 T. oil

1 small onion, diced

1 c. diced ham

4 c. corn- fresh or frozen

salt and fresh ground pepper to taste

In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.

Ham and Swiss Bread Florentine

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

¼ c. Dijon mustard

6-8 oz. sliced ham

4 oz. sliced Swiss cheese

1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe.  Alternating sides, fold strips up and over the filling at an angle.  Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.

Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen. 

Ham and Corn Chowder

 I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of  corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3  cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a  wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.

Ham and Veggie Stir Fry

2 T. oil

1 medium onion, sliced

1 medium carrot, peeled and sliced thinly

1 c. sliced cabbage

1 clove garlic, peeled and chopped

1 sweet red pepper, seeded and cut into thin strips

2 c. sliced bok choy

1 1/2 c. cubed cooked ham

2 green onions, trimmed and sliced

1/2 c. whole almonds

fresh grated ginger- or powdered, to taste

soy sauce to taste

dash of hot sauce

Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.

 

Ham with Brussels Sprouts

I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2  cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham.  Simple and really good. You might even get a Brussels sprout hater to give this one a try.

Corn and Zucchini Saute

Corn and Zucchini Saute

Corn and Zucchini Saute

For those of you looking for another way to use some of those zucchini this dish is really fun and easy. The flavors of the zucchini, corn and peppers work really well together and makes a tasty side dish in just a few minutes.

 

 

 

 

 

 

Quick Corn and Zucchini Sauté

2 sweet peppers, seeded and cut into strips
2 medium zucchini, sliced
Oil
2 c. corn kernels cut from cobs, about 4 ears
1 t. garlic salt*
½ t. Italian seasoning

In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.

 

*Feel free to use 1 teaspoon of salt and some fresh garlic, I often do.

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.

 

Corn Salad With Mustard Dressing

8 ears of corn, cooked, cooled and cut off the cob

1 cup chopped sweet pepper

1/2 c. apple cider vinegar

1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls

1/4 c. olive oil

1/4 c. mayo

1/4 c. sugar

healthy dash of hot sauce

healthy dash of salt

Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.

Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.

Smoky Succotash Salad

Smoky Succotash Salad

Smoky Succotash Salad

I was looking for a salad idea the other day and found the answer in my freezer. I had a bag of lima beans and some corn from last year. I also had a ham bone. Not what you might think of for a salad but I needed it to work. I started by putting the ham bone in a pot with some water and let it simmer for an hour or so- to get some of the flavor out. I added the lima beans and corn and cooked them until tender- about 10 minutes. I figured this would add flavor to them. I drained off the veggies, let them cool, and combined them with a sweet pepper and ham I’d cut off the bone. I still needed a dressing and since I had an open container of sour cream I used that. Here is the recipe I ended up with. It ended up tasting really good. Went well with steaks and tuna off the grill.

Smoky Succotash Salad

1 lb. lima beans, cooked and cooled

4 c. corn off the cob, cooked and cooled

1 sweet pepper, seeded and chopped

1-2 c. cooked ham, diced

Dressing:

2/3 c. sour cream

3 T. apple cider vinegar

2 T. sugar

1 t. grated ginger

1 t. hot sauce, or to taste

salt and pepper to taste

Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.

Skillet Corn

Skillet Corn

Skillet Corn

Corn on the cob is a favorite of mine. Sometimes it can be messy to serve for guests. This dish gives you all the flavor in a less messy way. I also make this when I cook more corn on the cob than we need and have leftovers. If you are looking for a fast and easy side dish this one is a real winner. Only a few ingredients and ready in no time. I used fresh corn cut off the cob but you could use frozen or canned.

Skillet Corn

1 T. oil
1 sweet pepper, seeded and chopped
4-5 cups corn, fresh, frozen or canned
1½ t. cumin
1/3 c. chopped fresh cilantro or parsley

Heat oil in skillet and add pepper, cooking until they are crisp-tender. Add corn and continue cooking until corn is cooked if using fresh or heated through if using frozen or canned. Add seasonings and heat another minute. Add salt and pepper if needed. Serves 4.

Corn and Ham Saute

Corn and Ham Saute

Corn and Ham Saute

Sometimes simple is best. I love sweet corn and had some of last year’s crop in the freezer. I combined it with a few other ingredients and came up with a great side dish. The smokiness of the ham went really well with the corn. Great dish for using up leftover ham, too.

Corn and Ham Saute

1 T. oil

1 small onion, diced

1 c. diced ham

4 c. corn- fresh or frozen

salt and fresh ground pepper to taste

In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.

Corn and Zucchini Saute

Corn and Zucchini Saute

Corn and Zucchini Saute

I still have some of last summer’s corn in the freezer. I always think I should freeze more than I do. This is a quick dish that is both colorful and tasty. Best yet it makes me think of warm summer days. 

 Corn and Zucchini Sauté

2 sweet peppers, seeded and cut into strips

2 medium zucchini, sliced

Oil

2 c. corn kernels cut from cobs, about 4 ears

1 t. garlic salt

1t. Italian seasoning

In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.

Corn and Ham Chowder

Corn and Ham Chowder

Corn and Ham Chowder

I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of  corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3  cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a  wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.

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