Ham and beans variation and other recipes not pictured

I recently got a ham with bone (not pre sliced)  and have been dealing with leftovers since.  After We had our ham dinner and ham sandwiches and ham and eggs breakfast,  I made ham and egg salad which is one we always enjoy.   I don't really have any pictures of any of that but today I cooked cooked the bone and meat on it with some navy beans and corn bread.  To switch it up a little, I added some Cajun smoked sausage, and sine Cajun seasoning.

Saturday Charlie had a Halloween party for his car club friends. I did not do any cooking for that but did get a pumpkin for a Jack 0'Lantern and a sugar pumpkin for a pie later on.  I toasted the seeds for his party and then I made the sugar pumpkin ready to season for the pie  filling. 

 Southern Ham and Beans

PREP:  10minutes COOK:  2hours SOAKING TIME  8hours TOTAL:  10hours 10  SERVINGS  8

Simple, hearty, and flavorful, ham and beans is a traditional meal that’s been  enjoyed throughout the south and Appalachia for generations!

Ingredients

• 1 lb. dried Great Northern beans
• Cold water
• 2 tablespoons olive oil
• 1 large onion, diced 
• 1 large carrot, chopped
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 smoked ham hock (about 10-12 ounces)
• 1 dried bay leaf
• 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
• 8 ounces cooked, diced ham
• Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion
• Optional, for serving: cornbread

Instructions

• Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  
• Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly.
  
• Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give
• Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.
• Stir in about a teaspoon of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender.
  •Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
  •Ladle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.
  Notes
• Slow Cooker Ham and Beans: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 teaspoon of salt and add the diced ham during the final 1-2 hours of cooking time.
• Stir the pot occasionally while the beans cook. This will help to break them down a bit, distribute the starches, and prevent sticking.
• Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
  The total amount of water necessary will vary. As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
• Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
• Swap out the Great Northern beans and use a different variety of white beans, such as cannellini or navy. Pinto beans will also work!
• Instead of a ham hock, add flavor to the beans with a different smoked meat, such as a leftover ham bone, bacon, smoked sausage, smoked turkey wings, or smoked pork neck bones.
• Vegetarian Beans: omit the ham hock and diced ham. Add smoky flavor to the pot with liquid smoke, smoked paprika, or some cumin. Use vegetable broth instead of chicken broth.
• Make the beans spicy with some crushed red pepper flakes, cayenne pepper, Cajun seasoning, or hot sauce.
• Herbs: add more fresh (or dried) herbs to the pot in addition to the thyme, such as parsley, oregano, cilantro, or rosemary.

• Add more vegetables such as green bell pepper, diced carrots, or tomatoes.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Roasted Pumpkin Seeds

Here is a super easy recipe for roasting fresh pumpkin seeds that come out  perfectly every time.

Ingredients

• 1 ½ cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C) and gather ingredients.
   
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
   
3. Enjoy!
   

Nutrition Facts

calories

83

total fat 5g saturated fat 1g cholesterol 4mg sodium 13mg total carbohydrate 9g dietary fiber 1g protein 3g calcium 9mg iron 1mg potassium 147mg

Roasted Pumpkin Seed Flavor Variations

This simple recipe allows for countless flavor combinations, both sweet and savory. Here are just a few favorite ingredients you can use to season and sweeten pumpkin seeds:

• Savory: chili powder, garlic salt, paprika, Worcestershire sauce, cumin, cayenne pepper, ranch dressing mix, Tajin, curry powder
• Sweet: maple syrup, honey, pumpkin pie spice, brown sugar, cinnamon    

Pumpkin Pie from a sugar pumpkin

Ingredients

1 3/4 lb. sugar pumpkin, halved, seeded

1 T. olive oil

2 lar. eggs

1/2 C. heavy cream

1/4 C. packed light brown sugar

1/4 C. granulated sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

1/4 tsp ground nutmeg

1 par[baked pie shell or graham cracker crust

lightly sweetened whipped cream for serving1

Directions

• Preheat oven to 400 F. Drizzle cut side of pumpkin with olive oil, then place cut side down on a rimmed baking sheet. Bake until tender when pierced with a sharp knife, 30 to 35 minutes. Let cool. Reduce oven to 350°F.
  •  When cool enough to handle, scoop pumpkin flesh into a food processor and process until smooth. Add eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, and nutmeg, and process until smooth, scraping down sides of bowl to make sure ingredients are evenly incorporated.
  •  Pour pumpkin mixture into par-baked pie shell or graham cracker crust and smooth top. Bake on bottom rack of the oven until center is firm to the touch, 45 to 50 minutes. Let cool completely.
  *  Just before serving, top with whipped cream.

• 
  

Turkey practice: Trying a different way before The Day

Nobody wants to take chances and try something new on Thanksgiving.  I don't.  It's too important for your guests to be experimenting for that meal.  For years I wanted to try to find a way to cook turkey so the white meat would be juicy and the dark meat would not be undercooked or done dark meat and dry white.  I thought maybe there might be two possible ways to do that.  One would be to cook the two meats separately.  Another possibility would be to butterfly the bird.  I came across a video for doing the butterfly method by Thermoworks on youtube.  I was surprised to find that they cooked the breast to 157 and the dark meat came out between 195 and 205 and that is what is a good temperature for dark meat and the  temperature of the white meat, upon resting will climb up to 165 and the skin is crisp, the breast meat is juicy and the dark meat has better flavor than the regular Norman Rockwell cooked turkey that grandma is bringing to the table.  I am glad I took the time to try this was and it's how I will do turkey from now on.  I made broth with the spine and neck + onion, carrots and celery.  I used some of the broth to make stuffing and the rest along with the turkey juices in the pan to make gravy.  The video is at youtube by ThermoWorks How to Cook Spatchcock Turkey    https://www.youtube.com/watch?v=im4qdseGV8E

Steak and Scalloped Potatoes

I didn't know Charlies favorite kind of potato is scalloped until he mentioned it today after I made these.  I cut this recipe down to one potato so there would not be so much left over.  He said this was his favorite version. 

Scalloped Potatoes

By Martha Stewart Test Kitchen Updated on September 7, 2023

I didn't have Yukon potatoes and used a Russet and sliced it thicker than paper thin... about 1/8 inch thick.

I cooked the potatoes in 2 C. milk and used 3/4 C. of the cooked milk and 3/4 C. cream in the baking dish (enough to cover) 2 cl. garlic, salt and pepper to taste, after each layer, 2 T. butter + enough to coat inside of pan. and 1 heaping cup of grated Gruyere. The recipe does not say what to do with the cheese.  I put it on top just before putting it in the oven.  Because the potatoes were sliced thicker, it took a little longer for them to cook in the milk... maybe 5 minutes.

Ingredients

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 

Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. 

Bake:

Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.

 

Bucatini all'Amatriciana & Pizza rolls

Bucatini all’Amatriciana 

4 to 6 servings  Active time: 20 minutes  Total time: 50 minutes

3 T. olive oil

1 med. yellow onion, 1 cup fine chop

6 oz. guanciale, pancetta or bacon

2 cl. garlic minced

1/2C. dry white wine

28 oz can plum tomatoes or diced

1 tsp. seeded and fine chop serrano or red pepper flakes

fine salt

1 lb bucatini or perciatelli pasta

2/3 C. grated pecorino Romano cheese + more for serving

1 T. ch. fresh basil-optional

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the guanciale and garlic and cook, stirring occasionally, until the pork is cooked, about 5 minutes. Add the wine, scrape up any browned bits at the bottom of the pan, and cook until it evaporates, 3 to 5 minutes, then add the tomatoes and their juices, the chile and salt. Reduce the heat to low so the sauce is at a simmer and cook until the tomatoes have broken down – use your spoon to help them along if necessary – and absorbed the flavors of the onion, garlic and pork, about 30 minutes

Meanwhile, bring a large pot of water to a boil. Add enough salt so it tastes pleasantly salty, followed by the pasta, and cook according to packaging instructions until al dente. Drain and transfer to a serving bowl. Add the sauce, cheese and basil, if using, and toss to combine. Serve family-style or in shallow bowls, with more grated cheese on the side.

Nutrition per serving (11/4 cups pasta and sauce), based on 6: 594 calories, 68g carbohydrates, 29mg cholesterol, 25g fat, 4g fiber, 20g protein, 8g saturated fat, 635mg sodium, 10g sugar

From “Savoring Italy” (HarperCollins, 1992)

Pepperoni Pizza Rolls

You’ll have fun both making and eating these Homemade Pizza Rolls! Made with my tested pizza dough recipe, this is a perfect party snack. Use your favorite pizza toppings such as pepperoni, cheese, and pizza  sauce. The recipe can be halved to make 12 rolls.

Ingredients

• 1 recipe homemade pizza dough*( recipe follows )
• 2 teaspoons olive oil
• 2/3 cup pizza sauce (homemade or store-bought)
• Italian seasoning or ground basil, to taste
• garlic powder, to taste
• 1 cup shredded mozzarella cheese
• 60–65 pepperoni slices
• optional: 1/2 cup yellow cornmeal
• optional: extra mozzarella cheese and fresh basil

Instructions

1. Prepare pizza dough through step 3. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches.
2. To prevent the filling from making your pizza rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. See photo above for visual. Spread 1/3 cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with Italian seasoning and garlic powder.
3. Sprinkle 1/2 cup shredded mozzarella evenly over sauce, then top with pepperoni slices. Carefully roll dough rectangles into tight logs. Place logs onto 1 prepared baking sheet, seam side down and place baking sheet in the refrigerator to chill, uncovered, for at least 20 minutes. Chilling prevents the rolls from falling apart as you slice.
4. During that time, preheat oven to 400°F (204°C). Line two large baking sheets with silicone baking mats or parchment paper.
5. Remove logs from the refrigerator and cut each into 12 1-inch slices. Pour cornmeal into a plate or bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. The cornmeal is optional, but gives the bottom of the rolls an extra delicious crisp. Sprinkle the tops of the rolls with extra cheese, if desired.
6. Bake for 15-20 minutes or until the sides are lightly browned. Cool for 5 minutes, then serve with fresh basil on top (if desired) and extra pizza sauce for dipping. Pizza rolls should be enjoyed immediately, though they can be covered tightly and stored for a few days in the refrigerator. Reheat to your liking.

Notes

1. Make Ahead & Freezing Instructions: If you plan to make this snack ahead of time, prepare the rolls through step 3 where you chill the logs in the refrigerator. Cover the rolls tightly with plastic wrap and refrigerate for up to 1 day. The next day, proceed with the recipe. Baked pizza rolls freeze well, up to 3 months. Bake frozen rolls at 350°F (177°C) for 25-30 minutes or until heated through. See the pizza crust recipe for how to freeze and thaw the pizza dough.
2. Special Tools (affiliate links): Stand Mixer (for pizza dough) | Pastry Brush | Baking Sheets | Silicone Baking Mats or Parchment Paper
3. Half Batch: Recipe can easily be halved to yield 12 rolls. Freeze half of the pizza dough for another time.
4. Whole Wheat Version: If desired, use whole wheat pizza dough instead.
5. Muffin Pan or 9×13 inch Baking Pan: You can bake these rolls in muffin pans or 9×13 baking pans. Bake time is the same.

Pizza Dough

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
7. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Special Tools (affiliate links): Stand Mixer | Dough Scraper | Pizza Pan | Pastry Brush | Pizza Cutter
4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basi