Easy Weeknight Ham and Pea Salad

 Are you stumped and looking for something easy but nutritious to feed your family on a weeknight?  Tired of the same old boring things?  Need something super-speedy? This could be your answer!

I love this salad. It is very versatile and can be adapted to what you have on hand in a flash.

We prefer red onion, but as you can see from the photograph, I only had some sweet yellow onion to use this time. No big deal. You could substitute scallions / fresh green onion.  Or leave it out entirely.

Don't like tomatoes?  No problem, leave them out.  Maybe substitute some sweet corn, or bell pepper.  Toss in some fresh mushrooms if you have them.

Lettuce. Always a hot topic.  I have gotten to where I never buy iceberg lettuce anymore. It has no nutritional value whatsoever. I prefer Bib lettuce,  but it is so costly and not readily available in my rural supermarket.  So, I opt for green leafy lettuce or romaine. Both are flavorful and delicious.

Now let's talk peas - English peas.  You either love peas or you hate them.  We like peas.  Fresh peas. Frozen peas. Canned peas.  Split peas.  We are a pea-eatin' family.  This salad uses frozen peas.  You have fresh?  Lucky you!  Use them.  Only have canned?  Pop in the fridge for about 30 minutes to chill them down before using in the salad.

Dressing.  I have tried a multitude of dressings on this salad.  Primary we use good ole Miracle Whip salad dressing.  But it is equally delicious with Buttermilk Ranch or Bleu Cheese or even Creamy Vidalia.  Lighten it up by omitting the Miracle Whip and use oil and vinegar (EVOO, of course) or experiment with the dressing of your choice.

The ham.  I had frozen a big slice of hickory smoked ham.  I thawed it, and cut it into bite sized chunks about a half inch, more or less.  Have some of that presliced ham?  Use that.  Or julienne (super thin slice) some ham luncheon meat in a pinch.  Any ole kind of ham is good.  A country ham is fabulous.  Use what you have on hand.

So give it a shot.  You will love the ease of preparation and the versatility of this simple fare.  Serve it up with some toasted french bread or split hoagie rolls. And if you have a big crowd comin' or unexpected company, this recipe can be sized up to feed any group!  Lip smackin' good.

EASY WEEKNIGHT HAM & PEA SALAD

1-1/2 to 2 cups (+/-) diced ham (bite size pieces)
1 head of green leafy lettuce, torn into bite sized pieces
1/2 red onion, sliced round then cut in half, separate
1 tomato (+/-)  diced
1/2 bag of frozen english peas, thawed under cold running water & drained
1/2 cup Miracle Whip salad dressing (or dressing of your choice)
Optional ingredients:  Bell pepper, fresh mushrooms, fresh sweet corn

Combine all salad ingredients in large salad bowl.  Toss lightly.  Add dressing and toss well to coat.

Serve immediately.

Start to finish -- about 10-15 minutes, depending on how long it takes you to cut up a tomato & the lettuce.

Enjoy!

~~Aunt Betty

TILAPIA VERACRUZ

Tilapia Veracruz

I was inspired by a recipe in my Cooking Club of America magazine, and made this winner of a dish with a spicy flair, reminiscent of the food in Veracruz, Mexico. Start to finish is less than 30 minutes. Even the hubs gave it two thumbs up. I served it with some wild & long grain rice and a mixed stir-fry medly of vegetables.  And it has been so hot here in north Texas I want in/out of the kitchen as quickly as possible.  

2 tilapia fillets (about 6 oz) or any other fish such as halibut, cod, haddock (crappie or catfish would be good too)

Tilapia Veracruz - Aunt Betty's Kitchen, Sept 2013

1/8 tsp sea salt
1/2 tsp black pepper, divided use
1 can Rotel tomatoes with green chiles, drained (hot or mild); or plain diced tomatoes, drained
1/2 tsp granulated sugar
2 Tbs diced green salad olives
2 Tbs olive oil
1 jalapeno, seeded, deveined & minced (omit if using hot rotel)
2 medium garlic cloves, minced or a heaping tsp of the pre-minced stuff
1/4 tsp ground cumin
2 Tbs chopped fresh cilantro

Preheat oven to 450 degrees. Coat an 8" square baking dish or pan with cooking spray. Lightly sprinkle fish with the the salt and 1/2 of the black pepper. Set aside.

Combine tomatoes, sugar, olives, olive oil, jalapeno, garlic and cumin in a small bowl. Add remaining black pepper and a teeny pinch of salt, if desired (I though it was already salty enough w/ olives). Pour half into the bottom of prepared pan. Add fish fillets. Pour remaining tomato mixture over the fish.

Bake in preheated oven 12-14 minutes or until fish just begins to flake. Sprinkle with chopped cilantro for serving and a wedge or two of fresh lime or lemon.

NOTES: *You could also substitute 1-1/2 C fresh halved grape/cherry tomatoes for canned tomatoes or just add some. I added the sugar to help combat the high acidity of the tomatoes.

PEPPER STEAK, TEXAS STYLE

*FAST* *EASY* *SATISFYING* *SPICY* *DELICIOUS*|

Photo courtesy of Campbell's

We had steak on the grille over the weekend and the sirloin I had was so big, I cut and saved part of it for 'something else." This was the something else. It is delicious, has that Texas "zing" to it with the addition of the Rotel and to us, it was absolutely perfect and delicious. 

start to finish: about 30 minutes
Yield: 4 generous servings




1 pound sirloin steak, cut across the grain into small strips
black pepper
1-2 cloves garlic, minced (or 2 tsp of pre-minced)
1 medium onion, sliced thin
1 med-large bell pepper, sliced thin
1 can Rotel diced tomatoes & green chiles (hot or mild--your choice)
1 Tbs soy sauce
3 Tbs cornstarch
1-1/2 cups beef stock (1 can)
3 Tbs cooking oil, divided use (I used EVOO &  Sesame oil)
1-1/2 cups regular rice
3 cups chicken stock/broth (2 cans) or water

*If you want to serve a salad with this dish, prepare it first*

Cut & prepare prepare onion and bell pepper. Set aside.

Combine raw rice and chicken stock or water in a micro-safe bowl and cook on high, covered, 20 minutes. (If you use Minute Rice, start it 5 minutes before stir fry is ready). While rice is cooking:

Combine beef stock, soy sauce and cornstarch in a medium bowl. Whisk to combine well. Set aside.

Cut sirloin into about 1/4" strips (across the grain) and sprinkle with black pepper.
Heat a wok or large skillet over medium high with 2 Tbs. oil. When hot (almost smokin') carefully put in your sirloin and brown. This should not take more than about 2 minutes, stirring frequently. Remove meat and keep warm.

Add 1 Tbs oil to the skillet/wok. ((This is where I added my sesame oil and a few shakes of some of Angostura Teriyaki Sauce I had hanging around in the pantry. You can skip this part if you don't have any)). Add prepared bell pepper, onion, garlic and soy sauce. Stir around for about 1-1/2 to 2 minutes until veg starts to soften. Add Rotel and your beef stock mix. Stir to combine and get it boiling. Lower heat to simmer. Mixture will begin to thicken. Stir if it needs it.

Ding! Rice should be ready. Set the table right quick.

Add your cooked sirloin to the hot mixture. Stir around. Let it heat for 1-2 minutes. Ready to serve over hot, cooked rice.

I served with a side salad and some of my delicious toasted English Muffin Bread (recipe posted elsewhere on this page). A wonderful meal.

Adapted from a recipe Easy Pepper Steak by Campbell's
(C) ~~Aunt Betty's Kitchen, August 20, 2013

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THANKS FOR SHARING RECIPES FROM MY KITCHEN!

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CAROLE'S ENGLISH MUFFIN BREAD

Carole's English Muffin Bread

Yes folks, the most bread-challenged person in the world actually made bread that looks, feels and tastes like bread.  I am known far and wide of my inability to make things bread.  I gave this recipe a shot because it looked easy, required no kneading (they say I tend to overwork the dough).  So I have reached a milestone in my cooking career today and I feel so proud.  Definitely try this.  It does have a texture similar to english muffins, but all slathered with butter--well, it is delicious!

August 19:  Got up today and there is less than half a loaf of one loaf left.  Guess the hubs liked it! <3

Carole’s English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar * (if you aren't much of a salt eater, reduce to 2 Tbs)
11 cups flour (I used sifted flour….but Carole said her Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

KITCHEN NOTES:  I combined and sifted all the dry ingredients together in a very large bowl (my ancient Tupperware gargantuan bowl) and then added the warm water.  (Not over 110 degrees or it will kill the yeast). Begin to combine with a large balloon whisk and then use a heavy duty rubber spatula to thoroughly combine. *Next time I make this (and I will) I will be reducing the salt to 2 Tbs. I just thought it had a bit too much of a salty taste for me.  And I did moisten my fingertips after I had it all portioned out and kind of gently smoothed out the tops. I also brushed the bread a second time with butter as soon as it came out of the oven...just for good measure. Use for sandwiches, breafast, toast or anything you would use bread for. 

Look, it is actually rising!

(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)

This recipe is from the blog One Good Thing -http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL

This is absolutely delicious, and combines two of my favorite summer fruits into one luscious dessert. Don't forget some vanilla ice cream!



AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL~~posted August 15, 2013

3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 tsp salt
1-1/2 cups flour
1 cup coarsely chopped pecans

To make Streusel: Stir together brown sugar, melted butter and salt in a large bowl. Add flour and pecans, stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Cobbler: 
4 cups peeled, sliced fresh peaches
1/2 cup sugar
3 TBS flour
1/4 tsp nutmeg
2 cups fresh blackberries

Stir together peaches, sugar, flour and nutmeg in large saucepan; bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring frequently so as not to scorch--about 6-7 minutes or until juices have thick Remove from heat and stir in blackberries.Spoon mixture into lightly greased 9-inch square pan. Crumble streusel over hot peach mixture. Bake at 375 degrees for 30-35 minutes until bubbly and golden brown.
Image courtesy of Taste of Home. Looks very similar to my cobbler

APPLE ZUCCHINI MUFFINS

Moist & delicious. Another wonderful way to use up bountiful zucchini from your garden!

Ingredients

2 c. self-rising flour
1/4 c. granulated sugar
1/2 c. brown sugar
1 tsp cinnamon
2 lrg Large eggs
1/2 c. vegetable oil
1 tsp vanilla
1 c. finely minced apples
1 c. shredded zucchini

Directions

Preheat oven to 350 degrees. Grease a 12-muffin tin. In medium-sized bowl, combine flour, sugars and cinnamon, stirring well. In large mixing bowl, beat Large eggs, oil and vanilla. Stir in apples and zucchini. Add in dry ingredients and stir just to combine. Spoon into muffin tin. Bake 20-25 min.

Cost per recipe $2.79
Source:  http://cookeatshare.com/recipes/apple-zucchini-muffins-68197#ixzz2c11uLluC

ZESTY QUICK PICKLES

Are you still getting gobs of cucumbers off your vines?  Try this easy recipe to put some up and enjoy later!


· PREP TIME: 10 min
· COOK TIME: 5 min
· TOTAL TIME: 15 min
· YIELD: 4 pint jars
· DIFFICULTY: easy



Ingredients:

2 c Water
2 c Vinegar (I used half white and half apple cider)
2 1/2 tbsp Sea salt
4-8 tsp Pickling spice, 1-2 per jar
8 cloves Garlic, 2 per jar
4 Bay leaves, 1 per jar
4-8 sprigs fresh Dill
1 Onion, sliced or quartered
8-12 small, pickling Cucumbers, quartered

Directions:

Over medium-high heat bring water, vinegar, and salt to a  simmer

While the water is heating ensure your jars are sanitized, clean and dry

Divide the cucumbers, garlic, and onion amongst the jars

Add the pickling spices and dill to each jar

Once the brine is simmering use a funnel to pour it evenly into the jars leaving about a 1/2 inch room at the top of each.  Wipe the jar rims before sealing.

Screw lids tightly on and let come to room temperature

Refrigerate the jars for at least 48 hours

They will keep in the fridge for 3-4 weeks!

You should be able to keep these pickles in a cool, dark place for several months once jars have sealed.  I always bring my liquid to a full, rolling boil, then reduce to low flame while canning. To sanitize your canning jars, run them through the dishwasher.

Published on August 12, 2013by thefreckledfoodie http://www.thefreckledfoodie.com/zesty-quick-pickles/