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
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: Peopleâ€™s Journal Pinoy Lifestyle Page
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
- 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