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Tag Archives | Ham

Ham and Split Pea Soup

Part 3 of 4 part series “National Soup Month”. Click here for Part 1, click here for Part 3, click here for Part 4.

Think pasta for perfect pea soup

Who cuts all those split peas anyway? I love that they come in halves because they cook faster and you’re less likely to have errant peas roll away. Actually, fresh peas have a natural seam down the center and when dried can be mechanically split.

I love split pea soup with ham and have been known to buy a half ham with the primary purpose of making soup. Of course we have the ham for other meals first but I have entertained the thought of raiding the fridge for the ham bone before the ham is served.

Perfect pea soup texture is achieved by cooking the peas until some of them are still al dente, pretty much like you cook pasta. Stop simmering while it still has some oomph to balance the texture of the ham. Enjoy this velvety pale green soup laden with ham, vegetables and loads of rich flavor.

Click here

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for more about soup.

2011 AniversaRecipe—Jabberwocky Burritos

Recipe: Ham and Split Pea Soup

Prep Time: 10 Minutes | Cook Time: 3-3 ½ Hours | Yield: 20 Cups | Level: Easy

1 meaty Ham Bone
11 cups Water
4 Bay Leaves
1 cup Carrots, diced
1 cup Celery, diced
2 pkg Dry Onion Soup Mix
2 lbs Split Peas, rinsed and sorted
4 cups Milk
2 Tbsp Worcestershire Sauce
Salt and Pepper to taste

Preparation Instructions
1. In a large stock pot, combine the ham bone, water and bay leaves. ;) Simmer for 2-2 ½ hours. Remove the ham bone and set aside to cool.

2. Add the carrots, celery, soup mix and split peas and bring to a boil. Simmer for 1 hour.

3. In the meantime, once the ham is cool enough to touch, pull the meat from the bone. Dice or shred the ham in small pieces and discard the fat.

4. Add the ham, milk, Worcestershire sauce and salt and pepper to taste.



;) Simmer the Ham—If you add the peas at the beginning they will break down while the bone simmers. It makes it harder to remove the meat.

Dish Designer
• Exchange ham bone for 4 ham hocks.

Inspiration—Saucy Cuisine Kitchen
sauces over under and through

Continue Reading · 3

Corn Chowder with Bacon

Part 1 of 4 part series “National Soup Month”. Click here for Part 2, click here for Part 3, click here for Part 4.

Sunflower corn chowder

Last year when I moved to Washington, DC I left behind my cupboard full of spices. That was a bitter sweet moment; bitter because I felt like I was leaving behind some of my best friends, sweet because purchasing all new, fresh herbs and spices was definitely enjoyable. I purchased a block of basics, ‘use them every day’ collection and then added additional spices as recipes required.

A couple of months ago I was buying a spice I needed and happened on to a BOGO ‘buy one get one’ sale. Since I have pretty much built out a rainbow of options, I looked around for one that I might not use as often but didn’t have yet. I selected Turmeric for Middle Eastern cuisine. Busy with other cooking projects, it sat in my spice box until today.

It’s a chilly rainy day and I wanted to simmer some soup for supper. One of the Corn Chowder ingredients is turmeric. I knew that was the soup I just had to cook since it was just begging to join the party. I made up a pot with corn, potatoes, bacon, cheese and onion. The turmeric not only adds a subtle earthy flavor but it enriches the pale yellow color of the soup to a sunflower yellow. If you

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don’t have Turmeric on hand, no worries, as it’s a delicious soup without it. But if you do, celebrate with a warm and earthy pot of Corn Chowder for supper tonight. This corny soup is comfort in every spoonful. The kernels of corn with the rich sauce, smoky bacon, tender potatoes and cheese make this a perfect soup for a cold winter evening. It freezes well so double and store in pouches for busy days or drop-in guests.

Click here for more about soup.

2011 AniversaRecipe—Meyer Lemon Thyme Roast Chicken

Recipe: Corn Chowder with Bacon

Prep Time: 10 Minutes | Cook Time: 45 Minutes | Yield: 10 Cups | Level: Easy

The Sauce
8 slices thick Bacon, diced
2 cups diced Onion, about 2 medium
1/4 cup Flour
1 tsp Kosher Salt
1/2 tsp freshly ground Black Pepper
1/4 tsp Turmeric
6 cups Chicken Stock
3 cups medium diced Potatoes, about 2 medium
5 cups frozen corn
1 cup Half and Half
1 cup grated Cheddar Cheese, 4-oz
Parsley, chopped

Preparation Instructions
1. In a large pot, brown bacon until crisp, about 5-7 minutes. Remove half the bacon and set aside for the garnish. Remove half of the fat from the pot.

2. Add the onion and cook until transparent, about 8-10 minutes.

3. Stir in the flour, salt, pepper and turmeric and cook for 2 minutes.

4. Add chicken stock and deglaze the pan. Add the potatoes and bring to a boil then simmer until potatoes are tender, about 15 minutes.

5. Add the corn, Half & Half and cheese. Cook for about 5 minutes until the cheese is melted. Adjust salt and pepper.

6. Serve warm garnished with crumbled bacon and chopped parsley.

Dish Designer
• Omit turmeric.

Inspiration—Ina Garten
sauces over under and through

Continue Reading · 5

Grilled Ham and Cheddar on Wheat

Grilled ham and cheese sandwich on fresh whole wheat.

Deconstructed sandwich?

When my niece Lindsay was growing up she didn’t like sandwiches so her mom, my sister Sharon, would put the sandwich ingredients in separate lunch bags. Lindsay could eat a deconstructed lunch box sandwich. My daughter Audrey enjoyed sandwiches growing up but now she’s not a fan. Her 180 was due to eating so many, too soggy or too dry, sandwiches at conferences. I love sandwiches so when we eat together and want a simple, fast prep, it is one of my ‘go to’ options. Great sandwiches are easy to eat and easy to carry along on outings. She is right about one thing, they need to be great. Who wants to eat any food that is not well prepared and fabulous? Here is a delicious, crusty on the outside savory and melty on the inside, sandwich.

Recipe: Grilled Ham and Cheddar on Wheat

Prep Time: 2 Minutes | Cook Time: 4-5 Minutes | Yield: 2 servings | Level: Easy


  • 4 slices whole wheat artisan bread, not too thick
  • 4 thin slices Vermont cheddar cheese
  • 6-8 deli thin slices of black forest ham
  • butter, softened

1 Place a slice of cheese on a slice of bread.

2 Add 3-4 slices of ham on top of the cheese.  Add another slice of cheese. Top with another slice of bread. Repeat.

3 Heat a heavy pan or grill pan on medium. Butter one side of each sandwich and lay the buttered side down in the pan. Butter the top side and then put a lid over the sandwiches.

4 When the bottom is golden brown, turn them over, replace the lid and cook the other side.

Covering the sandwiches is a trick short order cooks use to speed the cooking time and contains the heat to melt the cheese before the bread gets too browned.

Eat these easy grilled sandwiches for a quick lunch or supper with a bowl of soup or some fruit.

Dish Designer

  • Exchange Vermont cheddar for Monterrey Jack, Muenster or Swiss.
  • Exchange ham for honey ham or smoked turkey.
  • Exchange wheat bread for country white, sour dough or rye.
  • Omit the ham for a vegetarian grilled cheese.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

Continue Reading · 4

Italian White Bean and Ham Soup

Hearty Italian Soup with beans and ham in a savory broth.

Aroma of Italy

The aroma of an Italian restaurant permeates the whole house while this supper soup simmers away. It is fresh and savory the first day but enjoy it the second day when the flavors meld into an even richer blend. January is National Soup month and what better time is there to have a hearty, one dish meal.

Recipe: Italian White Bean and Ham Soup

Prep Time: 20 Minutes, plus soaking the beans overnight | Cook Time: 2 1/2 Hours | Yield: 13 Cups | Level: Easy


  • 1 16 oz pkg dried white beans, Navy or Great northern
  • 1 T olive oil
  • 2 cups diced onion
  • 4 cloves minced garlic
  • 8 cups chicken broth, fat-free and low sodium
  • 4 cups water
  • 2 T chopped fresh parsley, or 2 t dried
  • 1 sprig fresh thyme
  • 2 smoked ham hocks
  • 2 bay leaves
  • 1 14 oz can diced tomatoes
  • salt and pepper

1 Sort and rinse beans then cover with water and let soak overnight.

2 Heat the oil in large pot over a medium fire. Add onion and cook until tender but not browned, about 8-10 minutes. Then add the garlic and cook 1 minute while keeping the veggies in motion.

3 Next, except the salt and pepper, add all other ingredients. Bring to a boil and then cover, reduce heat and simmer for 2 to 2 1/2 hours until beans are tender stirring occasionally. discard bay leaves and thyme twigs.

4 With a spider or slotted spoon lift out the ham hocks and cool long enough to handle without burning fingers. Pull meat from bones and dice or shred anything that doesn’t already fall apart.

5 Place 1 1/2 cups of beans in a blender, and whirl until smooth or put the beans in a bowl and have a go at it with an immersion blender. Then swirl the creamy puree back into pot along with ham to thicken soup. Salt and pepper to taste.

Quicker Beans – If you forgot to put the beans on to soak the night before you can speed this soup 3 different ways. 1) Cook the beans for 2 minutes then remove from the heat and let stand for 1 hour. 2) Use lentils adding them dry after the onions and garlic are cooked with the other ingredients. They don’t need to be soaked and cook rather fast. 3) use three 15 oz cans of rinsed beans and substitute diced for ham hocks. Cook for only 20-30 minutes to marry flavors.

Dish Designer

  • Exchange ham hocks for a ham bone left over from your holiday ham dinner.
  • Exchange navy or great northern for cannellini beans.
  • Using a very large pot, double the recipe and ladle the extra soup in quart freezer zipper pouches or containers and squirrel away in the deep freeze for busy days.

Inspiration – Cooking Light and Joann Weir
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: April 3, 2012

Continue Reading · 5

Ciabatta and Bechamel Eggs Benedict

Country Eggs Benedict with easy mornay sauce

Country Casual

Christmas morning breakfast with this version of Eggs Benedict is a family favorite. It takes a detour from the traditional Eggs Benedict with a country casual rendition. The ciabatta is similar to English muffins in texture, chewy and airy, and is easy to find at your local market. The cheesy background in the sauce is a good pairing with the ham and eggs.

Recipe: Ciabatta and Bechamel Eggs Benedict

Prep Time: 10 Minutes | Cook Time: 15 minutes | Yield: 4 servings | Level: Easy


  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups milk
  • 1/2 cup grated cheddar cheese
  • seasoned salt to taste (try Lawry’s or use your favorite)
  • 1/4 t. freshly grated nutmeg
  • dash pepper
  • 8 eggs
  • 1 T. vegetable oil
  • 1/4 cup milk
  • salt and pepper to taste
  • 4 mini square Ciabatta rolls, split barely bigger than an English muffin
  • 16 thin slices maple ham

1 Melt butter in a sauce pan on low heat. Then add flour, stir to combine and cook for 1 minute.

2 Take off heat and slowly add the milk stirring with a whisk to combine into a smooth sauce.

3 Back on the heat, bring to a boil stirring constantly then add cheese and seasonings to the sauce. Cook until cheese is melted stirring constantly until you take it off the heat.

4 In a bowl, beat eggs with 1/4 cup milk until all the egg white globs have turned to a silken liquid. In a non-stick pan, heat oil and swirl around just to coat. Then add the eggs and season with salt and pepper. Let the eggs cook and gently turn them as they begin to set so they hold together in about one-egg size pillows.

5 In the meantime, warm the ham and lightly toast the ciabatta.

6 To build this luscious four-layered dish, start with 1 ciabatta half, top with 2 slices ham, a pillow of egg and drizzle (of pour over> the sauce. Pouring the sauce is good!

Quick Bechamel Sauce – Warm the milk in the microwave just long enough to bring it to room temperature to speed the cook time.

Dish Designer

  • Exchange ham for Canadian bacon or prosciutto.
  • Add a dash of cayenne pepper to the sauce for some heat
  • Exchange the scrambled for poached eggs.

Ciabatta Eggs Benedict

Inspiration- Saucy Cuisine Kitchen
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: March 14, 2012

Continue Reading · 1

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