Monthly Archives: January 2015

Asparagus and Ham Stuffed Potatoes

Here’s a another way to use your leftover ham.

Ingredients:

4 medium russet potatoes (about 8 ounces each)
1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 cup diced ham
1/2 cup reduced-fat sour cream
1 cup shredded Swiss cheese, divided
1/2 cup chopped fresh chives, divided
1/4 tsp salt
1/4 tsp white or black pepper

Directions:

  • Pierce potatoes all over with a fork. Steam it until soft, about 20 minutes.
  • Meanwhile, bring two inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
  • Combine the steamed asparagus with ham, sour cream, 1/2 cup Swiss cheese, six tablespoons chives, salt and pepper in a bowl. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
  • Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.

Source: People’s Journal Pinoy Lifestyle Page

Ham and Red Pepper Spread

Ingredients:

1 1/2 cups diced ham (about 8 ounces)
1 cup diced roasted red peppers
1/2 tsp smoked paprika
1 Tbsp sherry vinegar
8 ounces reduced-fat cream cheese, softened
1/4 cup chopped fresh parsley

Directions:

Pulse ham, peppers, paprika and vinegar in a food processor until the ham is finely chopped. Transfer the mixture to a medium bowl. Add cream cheese and parsley. Stir until smooth.

Source: People’s Journal Pinoy Lifestyle Page

Ham Fried Rice

Ingredients:
3 bacon slices
1 1/2 cups chopped cooked ham
1 red or green bell pepper, chopped
1/2 cup sliced fresh mushrooms
3 green onions, chopped
1 celery rib, chopped
1 large garlic clove, minced
1/2 teaspoon dried crushed red pepper
3 1/2 cups cooked rice*
2 large eggs, lightly beaten
1/4 cup soy sauce

Procedure:

  • Cook bacon slices in a large skillet or wok at medium-high heat until crisp. Remove bacon slices, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
  • Add chopped ham to hot drippings in skillet, and stir-fry 3 minutes or until ham is lightly browned. Add bell pepper and next 5 ingredients, and stir-fry 5 minutes. Add rice, and stir-fry 3 minutes or until thoroughly heated.
  • Push rice mixture to sides of skillet, forming a well in center. Pour eggs into well, and cook, stirring occasionally, until eggs are set. Stir rice mixture into eggs; stir in soy sauce and crumbled bacon. Spoon into serving bowls. (Vicki Long)

Source: People’s Journal Pinoy Lifestyle Page