Tag Archives: ham

Slow Cooker Red Beans & Rice


1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 – 3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 – 2 tablespoon salt, according to your taste
1 – 2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage


These directions are long because I am covering the method quite thoroughly for new-comers.

Soak beans: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It’s better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.

A few personal tricks: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) – this is the water I will use to cook my beans.

Place in crockpot: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.

Cover with hot water: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.

Quickly: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.

Cook: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.

Once cooked: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.

Add: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.

Now: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don’t cover.

Rinse your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.

Cover rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.

Sprinkle with hot sauce and/or more Tony’s if you want it spicy like I do.

Serve with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.


Mini Ham & Cheese Quinoa Cups

Makes 28 mini cups


2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons Parmesan cheese
2 green onions, sliced
salt & pepper


Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix to combine.

Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

Bake for 15-20 minutes, or until the edges of the cups are golden brown.

Let cool for at least 5 minutes before removing from the mini muffin tin.

Amish Bean Soup


1 lb. dried navy beans
1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, diced
1 c. chopped onions
1 c. carrots, cubed


Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Then add the ham, garlic, and bay leaf to beans.

Cover; simmer for 2 hours.

Add the vegetables, salt, and pepper to taste.

Simmer for 1 hour longer.

Remove the ham bone, cut off the meat and dice it. Add to the soup.

Reheat the soup almost to boiling; then remove the bay leaf and serve.

Veggie, Ham & Cheese Rice


2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear yellow sweet corn
2 cups steamed broccoli florets
4 oz. deli ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 1/2 cups grated medium cheddar cheese


Preheat oven to 350 degrees. Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}

Place large skillet over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

serves 4

Baked Ham


1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice


Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.

Place ham in roasting pan face-down. With a good sharp knife score the skin in “checkerboard” fashion. On each “square” push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham.

Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve.

Chicken Cordon Bleu Casserole


Preheat Oven to 350F Degrees

For The Casserole

2 chicken breasts shredded*
1/2-1 pound of ham slices
2- 6oz packages of Swiss cheese slices

For The Sauce

4 tbsp. butter
6 tbsp. of all purpose flour
3 1/4 c. milk (whole milk)
2 tbsp. lemon juice
1 tbsp. dijon mustard
1/2 tsp. paprika (optional)
Salt and pepper to taste

For The Topping

1 stick of butter, melted
2 c. of panko bread crumbs
2 tsp. dried cilantro
salt and pepper to taste

*To shred chicken, place two chicken breasts and 4 tsbp. chicken broth in a slower cooker. Cook on low for 8 hours. Once cooked, using two forks, shred apart the chicken and allow to sit for an additional 15-20 minutes to soak up liquid. Squeeze and drain excess liquid.


For the Casserole:

Grease a 9×13 casserole dish with either butter or cooking spray. Cover the bottom of the casserole dish with a layer of ham slices (1/2 of the ham). Top the layer of ham with 1 package of Swiss cheese slices. Then, scatter the shredded chicken breasts over the cheese (depending on how much chicken you prefer, you may not use all the chicken). Place a second layer of ham slices over chicken (the rest of the ham slices) followed by a second layer (using the second packet) of Swiss cheese slices. Set aside.

For the Sauce:

Melt butter in a large pot over medium heat. Once melted, whisk in flour, constantly stirring to form a thick paste. Be careful not burn! Once the paste is thick and flour is dissolved, pour in milk while stirring constantly until smooth. Continue cooking until sauce has thickened. This can take some time, so be patient — 10-15 minutes — Add in lemon juice, mustard, paprika, salt and pepper. Bring sauce to a boil and then turn off heat. Let sit for about 5 minutes to slightly cool. Pour sauce evenly over the casserole, making sure to cover the edges with sauce.

For the Topping:

Combine melted butter, panko crumbs, cilantro, salt and pepper in a medium bowl. Continue stirring until a grainy, sand-like texture is reached. Sprinkle crumble evenly over casserole. Bake, uncovered, for 45 minutes or until top has turned light, golden brown. Remove from oven and allow to cool before serving.