Cooking Ham Steak

Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

When I hear people say they don’t have a crockpot or that they have one but never use it, I am shocked.  I personally think they are one of the best kitchen items ever invented.  What could be easier or more economical for the busy cooks of today?  Crockpots and slow cookers are so versatile, you can cook almost any type of meal in them.  Today’s article gives you a choice of two very different dishes from Beans with Ham to Beef and Cabbage. One or maybe both are sure to  suit your family.

CROCK-STYLE BEANS WITH HAM
1 lb dry navy beans
8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

DUTCH-STYLE BEEF AND CABBAGE
1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Enjoy!

About the Author

For more of Linda’s slow cooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com  She also shares her vast collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com

Soup & Egg Recipes : Recipe for Potato Ham Soup

 

Cooking Ham Steak

Easy Outdoor Cooking at the Cottage

Nothing ruins a cottage vacation faster than spending the better part of each day listening to kids of all ages whining: “What’s for dinner?”… Me? I’d rather be attacked by a thousand mosquitoes rather than hear that every day.

The key to avoiding the ‘whine’ is to plan your menu in advance and arrive prepared with easy recipes, the best of which can be done on the barbecue! Who wants to be in front of a hot stove in July?

If you’re into cooking and food, check online for local farmers’ markets and bakeries. You can get fruit & veggies, bread, desserts and more, all in one easy stop. Some will even have local meat producers, which is always a treat.

If you’re like my husband, more of a weenies and beans kind of guy while on vacation, then you’ll have the easiest time of all. Most of us fall somewhere in the middle, so here are some easy barbecue recipes to tempt most palates:

Boneless Marinated Flat Chicken with Veggie Packets:

Most butchers have these available: it is a vacuum packed boneless flat chicken. If you’re lucky, it will be a capon and so really heavy on the breast meat. Even better if it pre-marinated! All you have to do is open the package and pop it on a pre-heated barbecue!

1. Pre-heat the barbecue to the maximum – at least 500 F

2. Place the chicken on the lower rack and sear the chicken for 2-4 minutes, depending on the size of the thickest part of the breast. Flip it over and do the same for the other side.

3. Move the chicken on the upper rack to one side. Adjust the heat to about 350F, turn off the flame under the chicken then close the lid. At this point, the heat needs to be indirect to allow for a moist and tender end result. Leave on for about 20 minutes, flip once only and leave on for another 8 to 10 minutes.

4. Remove and let rest for about 10 minutes!

Now, for the accompanying veggie packets – what you put in a veggie packet is all up to personal taste, but this is a family favorite:

1. Take pieces of foil, about 12 inches wide, and lay out one piece for each packet (1 packet per adult).

2. Drizzle some olive oil in the bottom of each one and sprinkle liberally with either Montreal Steak Spice or a combination of salt/pepper and Herbes de Provence (all of which can be bought pre-mixed in the herb jars at the grocery store).

3. Start laying a stack of veggies – here’s a sample list: o Really thin slices of yam / sweet potato (too thick and they won’t cook) o Slices of red onion o Slices of mushroom o Slices of red, orange, yellow peppers o Small chunks of zucchini (for greenery!) o Some finely chopped or grated garlic

4. Sprinkle a little more oil on top, and a little bit more herbs and you’re done! Simply fold up the packets and make distinctive ‘ears’ or other markers to show which packet belongs to which person. This is a fun way to get the kids involved – they can each make their own packet!

5. These should be placed on the lower rack when you have lowered the heat to medium (350 F) for the chicken – and moved to the upper rack when you flip the chicken. The yam is the longest to cook and can burn because of the sugar content so be careful not to place them directly over the flame!

Barbecue Pizza

Another hit with kids of all ages as each person can prepare their own toppings! The easiest way is to get pita bread – individual sizes – to use as the pizza bases – avoids mixing, kneading or otherwise messing about with dough on your vacation! Prepare the following toppings:

• Grated mozzarella cheese or use slices of bocconcini cheese for extra gooey oomph

• Fresh bay leaves, if you can get them, ripped up

• Canned pizza sauce

• Grape or cherry tomatoes, cut in halves or slices

• Sliced mushrooms

• Sliced red onion

• Pepperoni – pre-sliced or sometimes we buy pepperettes and slice them up thinly – makes tiny but packed with punch tasty pepperoni!

• Canned pieces of pineapple • Cut up cooked ham

You can vary any and all of the toppings based on your likes / dislikes

1. Brush each pita with a little olive oil and place a pre-heated to medium heat grill for 2 minutes to warm up.

2. Remove and quickly add toppings.

3. Return the pizzas to the grill and close the lid – leave them in there to 2-5 minutes, depending on the amount of toppings.

4. Remove and serve!

What would dinner be without a great dessert? How about Grilled Peaches with Vanilla Ice Cream

You are going to need:

• 3 tbsp. sugar

• 3/4 cup balsamic vinegar

• 2 tsp. fresh ground black peppercorns

• 2 large fresh peaches with peel, halved and pitted

1. In a saucepan – either on the grill or in the kitchen – simmer, over medium heat, the sugar, balsamic vinegar and peppercorn. When the mixture is reduced by half and has become thicker, remove from heat and set aside.

2. Preheat grill to medium-high (350-400 F)

3. Place peaches on the grill with the peel side up. Grill for five minutes or until the peach is caramelized. Turn the peaches and coat the top with the balsamic vinegar mixture. Grill for another 2-3 minutes.

4. Serve vanilla ice cream in a bowl, topped with a peach half and pour over the remaining balsamic vinegar mixture!

About the Author

To learn more about cottages and cottage rentals, please visit http://www.findcottage.ca

How long do you cook ham steaks?

I got one of those packages of smoked ham steaks and I want to heat them up in the oven (not in a skillet). How do I do it? What temp and how long? Covered or uncovered? There are 3 steaks and they are 1 pound total.

A half-hour uncovered at 350 should do it.

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Ham steaks candied yam's & orange broccoli

 

Cooking Ham

Entree Salads in Minutes: Choose From Tuna, Chicken, Or Ham

Sometimes a person just doesn’t feel like a full, heavy meal. When you desire a light meal and don’t have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.

WILD RICE TUNA SALAD

1 pkg (6-oz) long-grain and wild rice mix
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tbsps finely chopped onion
1 (12-oz) can solid white tuna in spring water; drained and flaked
1 cup salted cashews
Lettuce leaves

Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.

CASHEW CHICKEN & PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don’t eat chicken, you can substitute chopped cooked ham.

FRUITY HAM AND PASTA SALAD

1 can (11-oz) mandarin orange sections
1 (8 1/4-oz)can pineapple chunks
1 (6 3/4-oz) can chunk-style ham
1 cup corkscrew macaroni, uncooked
1/3 cup salad dressing OR mayonnaise
1 tbsp honey
2 tsp vinegar
1/4 tsp celery seed
2 cups torn salad greens
1 stalk celery, sliced
2 tbsp sunflower seeds, optional

Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.

To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.

Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.

Enjoy!

About the Author

For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com

Cooking Brussel Sprouts….

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