SKILLET HAM & RICE
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
HAM POTATO SKILLET
Sharon Crider uses up leftover ham to create this stovetop supper. "The delicious combination is great to serve anytime," says the Junction City, Kansas cook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender., Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle cheese. Cover and cook 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley.
Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
HAM AND CHEESE SKILLET CASSEROLE
One of the very few items Crystal has of her Mamaw Maggie's is her cast-iron skillet. Until recently she used the skillet only for making cornbread, but she has now discovered the pan's varied talents. If you are not familiar with cast-iron pans, they can seem intimidating. All that talk of properly seasoning them, how to wash them (or not wash), seems like too much work. But trust us, the benefits of the cast-iron pan far outweigh any care concerns. They heat evenly and beautifully, and when properly cared for, they will last a lifetime. Crystal's pan has lasted several lifetimes! This breakfast recipe will work with any oven-safe skillet, but when using a cast-iron skillet, your bottom layer of potatoes will get a nice crispness to it.
Yield makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.
- Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl. Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes. Drain the potatoes well and set aside.
- In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
- Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering. Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes. Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top. Bake for 25 to 30 minutes, or until puffed and golden. Transfer the skillet to a wire rack and let cool for 5 minutes. Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
- If you decide to invest in a cast-iron skillet, here are Crystal's tips on how to properly season and store your pan. When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
- Preheat the oven to 400°F.
- New pans will contain a coating of wax. Thoroughly wash the inside of your skillet with warm soapy water to remove the coating. Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
- Important: Dry your skillet thoroughly with paper towels. It is imperative that it is completely dry. Do not let it air-dry.
- Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
- Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
- Place your skillet in the oven for 30 minutes.
- Using oven mitts, remove the pan from the oven. Place pan on a safe surface for cooling. Cool for 30 minutes or more until the pan is cool to the touch.
- Dump the salt from your skillet and wash the skillet with warm soapy water. Rinse and dry skillet thoroughly, as mentioned above.
- Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.
HEARTY HAM CASSEROLE
I first made this filling casserole for a camping trip with friends, adding potatoes and soup to stretch the recipe. It was a big hit. It's a great all-in-one meal that's sure to please your hungry eaters all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until tender; drain. Peel and cube; set aside. Cook the broccoli according to package directions, omitting salt; drain and set aside. , Preheat oven to 350°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add flour and pepper; stir until smooth. Gradually add milk; cook and stir until mixture boils and thickens. Remove from heat; stir in cheese until melted. Stir in ham, soup, potatoes and broccoli. , Transfer to a greased 2-1/2-qt. baking dish. Melt remaining butter; toss with the bread crumbs. Sprinkle over top of casserole. Bake, uncovered, 20-30 minutes or until heated through.
Nutrition Facts : Calories 259 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
HAM AND CABBAGE CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Spread out chopped ham on the bottom of the prepared dish.
- Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
- Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
- Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
- Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
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