Country Ham and Potatoes

Country Ham and Potatoes by Crystal Edgley

8 potatoes
1 onion, chopped
1 lb fully-cooked ham, cut into 1-inch cubes
1 package (1 ounce) country style gravy mix
1 can (10 1/2 oz) cream of mushroom soup
2 cups water
2 cups shreadded cheese

Combine potatoes, onion and ham in lightly greased crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover: cook on low 7-9 hrs (high 3-4 hrs). Top with cheese during last 30 min.
Makes 10 servings
Note: To prevent darkening, toss sliced uncooked potatoes in mixture of 1 cup water and 1/2 teaspoon cream of tarter. Drain and proceed with recipe.

*I always buy the cubed ham at the grocery store already cubed, usually in the meat or lunch meat isle. Also, I've never done what the note says about soaking the potatoes in water and cream of tarter and it always turns out just fine.

Mike’s Enchiladas and Spanish Rice

Mike’s Enchiladas and Spanish Rice Mike Bateman

Spanish rice--you first take about 1/4 cup olive oil and cook the raw rice in it over medium heat, stirring constantly until the rice seems a little toasted--just a few minutes. and you can had your own diced (cook until the onions are clear.) onions and peppers if you want. Then add the appropriate amount of water to cook the rice and in addition, add about 1/2 cup salsa and some mexican spices. We don't really follow a recipe. I usually put a couple table spoons of taco seasoning or mexican seasoning I hope this makes sense. then just cover and cook as usual.

Enchiladas:

First cook 8-12 corn tortillas in oil on both sides---just put 1/2 cup oil in pan and cook them one by one and set aside.

Filling: 1/2 cup sour cream

2 cups diced and cooked chicken

1 can diced green chilis--these are mild

1/4 cup diced onions

1 cup shredded cheese

Put about 2 Tablesppons filling on each corn tortilla and roll up and put into casserole

pour 1 can mild enchilada sauce over enchiladas

cover that with 1 cup shredded cheese

cook for 30 minutes at 350

Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.

Spanish Chicken and Rice Bake

Spanish Chicken and Rice Bake

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup salsa
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup rice, uncooked
• 2 boneless skinless chicken breasts– I fillet them open so they’re thinner and cook faster
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black bean, washed (optional)
• 
  

1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish– I used a 9×13.
2. Lay chicken (seasoned with salt and pepper) on top and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Remove from oven and sprinkle with cheese.

**The other reason why it’s great is because it could be made solely from canned things; i.e. a food storage meal! (Sans the cheese and if you used canned chunk chicken.) So, fear not the task of cooking from your food storage, this one’s yummy.

Broccoli Chowder with Corn and Bacon

Broccoli Chowder with Corn and Bacon by Cera Edgley

• 6 slices bacon, cut into 1-inch pieces
• 2 tablespoons butter (only if you don't use bacon grease or use turkey bacon instead)
  
• 1 medium onion, chopped
• 1/4 cup flour
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 large baking potatoes, peeled and diced in bite size pieces
  
• 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
• 1 package (10 ounces) frozen corn kernels
  
• 1/2 teaspoon dried thyme
• 1 cup whole milk
• Coarse salt and ground pepper
• 
  

1. Cook the bacon in a large pot first (take out and set aside), then keeping the bacon grease to cook your onion. (I used turkey bacon which didn't have really any grease- so I added 2 Tbsp butter to cook onions. When I make it again I'll use real pig bacon because it was yummy, but could have used the extra flavor from the bacon grease.)
   
2. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. (I used about half an onion.. depends how you like the taste!)
   
3. Add flour; cook, stirring constantly, 30 seconds.
4. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
5. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. season with salt and pepper. Serve topped with bacon.

It looks sooo delicious once its in the bowls with the bacon on top! Enjoy!

Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken from Rachel via sparkpeople.com

Rich, flavorful honey mustard chicken with carrots and potatoes.

INGREDIENTS

• 1 lb. potatoes, cut into wedges
  
  
• 2 lbs. chicken, rinsed
  
  
• 6 medium carrots, sliced
  
  
• 2 Tablespoons olive oil
  
  
• 1-1/2 Tablespoons honey
  
  
• 3 Tablespoons mustard
  
  
• 1 teaspoon dried rosemary
  
  
• 2 heads garlic, peeled
  
  
• salt and pepper to taste
  
  

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
3. Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
4. Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
5. Meanwhile, stir the mustard and honey together.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.


Makes 4 servings.

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes from http://jbeanrecipes.blogspot.com/2009/09/cheesy-ham-and-potatoes.html

I got this recipe from Coleen's Recipes who got it from Carries Cooking and Recipes who got it from Melissa d'Arabian, winner of The Next Food Network Star. And not one of our recipes are the same... we all tweaked it! But 'tis the nature of recipes. While my version didn't turn out exactly as I planned/hoped, it was really delicious and we'll be making it again.

Ingredients:
2 large potatoes, peeled and diced very small
1 cup ham, chopped very small
1 cup colby jack cheese, shredded
1/2 tsp salt
1/4 pepper
Heavy cream (2 Tbsp per serving)

Although this makes 12 individual cheesy ham & potato servings, it could easily be cut down to serve only 2 people by halving the recipe. An adult can easily eat 2 servings. And they warm up well for the next day.

Directions:

Chop potatoes very small.

Add ham.

Add cheese.Mix all together.Spray muffin tins with Pam. Spoon potato/ham/cheese mixture into each cup.Using a Tbsp, pour 2 Tbsp into each cup. Cover with foil. And bake for 20 minutes at 375. You will want a cookie sheet on the bottom rack because some of the cream will boil over (but only a little). After 20 minutes, remove the foil and bake an additional 20 minutes. At the last 5 minutes, put the oven on HI broil. Remove from oven and let set for 5 minutes. Carefully remove from muffin tin with a spoon.

Now, here is where mine went awry. Mine did not solidify into little cake-like potato patties like Coleen's. I think my potatoes may have needed to be a little smaller, maybe somewhere between chopped and shredded. But they still tasted so wonderful. I'll still be making them again. I ended up scooping them all out and putting them in a dish and serving it that way. It was okay. I was disappointed in the presentation but the taste was so good I didn't really care anymore. And I really liked the potatoes being cut up so small. My family absolutely loved them. We served them with chicken, but they'd be a great side dish for any meal. I also think they'd be great served at breakfast as well. They are super easy and all in one dish. That's my kind of meal!