Zucchini and Ham Pie [RECIPE]

August 15, 2022 by 2 Comments

Zucchini and Ham Pie
Our Zucchini and Ham Pie comes together in about 30 minutes! (Photo by Jathan Fink, Jadeworks Entertainment)

Every summer, zucchini always seems to grow plentifully. This is a fabulous way to transform that squash into a quick, easy, and delicious dish your family will love. Just serve with a tossed green salad for a complete meal or serve it as a yummy side that goes perfect with your favorite fish or grilled meats.

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Summer Corn Chowder

September 8, 2011 by Leave a comment

Summer Corn Chowder

Filled with sweet corn, smoky jalapenos and refreshing cilantro, our Summer Sweet Corn is spicy and delicious.

Light enough for summer, but tasty enough to eat anytime, our Summer Corn Chowder delivers a cornucopia of flavor. Sweet corn, smoky jalapenos, and refreshing cilantro combine to create a succulent soup perfect for lunch or dinner. Serve on its own with crackers, crusty bread, or with your favorite sandwich or salad.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 15-ounce can of Mexican corn blend
  • 2 tablespoons heavy cream
  • 2 cups chicken broth
  • 1 14.5-ounce can baby sweet peas
  • 2 jalapenos, seeded and chopped
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground white or black pepper
  • 1 1/2 pound ham steak, trimmed of fat and cubed (about 2 cups)
  • 1/4 cup cilantro, chopped
  • 2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
  • 1 teaspoon Worcestershire sauce
  • Fresh cilantro sprigs (optional)

DIRECTIONS

  1. If using fresh corn, remove husks and discard. Use a vegetable brush to remove silks; rinse corn. Holding each ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
  2. In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
  3. In a large saucepan, bring fresh or frozen corn, broth, peas, onion, jalapenos, 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and pepper to boiling; reduce heat. Simmer the chowder, covered, for 5 to 7 minutes or until corn and onion are tender.
  4. Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
  5. Stir creamed corn, ham, cilantro, milk and Worcestershire sauce into chowder. Simmer for 25 minutes. If you like, garnish each serving with a fresh cilantro sprig.

YIELDS: 6 (1 1/3-cup) main-dish servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Cuban Sandwiches

May 11, 2011 by 2 Comments

Cuban Sandwiches

Turn leftover pork roast into yummy sandwiches that are sure to satisfy the biggest appetites.

Turn leftover pork roast into delicious, hunger-satisfying man sandwiches that are sure to please the biggest appetite. If you’re feeding a crowd, simply use the entire roast for the sandwiches, layer the meat on 4 baguettes and cut into 16 sandwiches.

PREP: 10 minutes
COOK: 15 minutes per sandwich

INGREDIENTS
  • 1 baguette
  • 1 Cuban-Style Pork Roast, plus pork and pan drippings
  • Mustard
  • Mayonnaise
  • 8 slices ham
  • 8 slices Swiss cheese
  • 4 pepperoncini peppers
DIRECTIONS
  1. Slice baguette crosswise into 4 even pieces. Slice each piece open in half lengthwise. Spoon some pan drippings over the bread. Spread half of each piece with mustard and the other half with mayonnaise. Layer on a few pieces of shredded pork, 2 to 3 slices of ham, and 2 slices of Swiss cheese. Slice peppers thinly and add to each sandwich. Close each sandwich. Wrap sandwiches in foil.
  2. Heat a heavy skillet (preferably cast iron) over medium heat and place 1 to 2 sandwiches in the pan. Place another heavy pan on top and press to flatten the sandwiches. Cook for 10 to 15 minutes, until toasted and heated through. Repeat with remaining sandwiches and serve warm.
  3. Alternatively, you can use a Panini press to toast sandwiches.

    4. YIELDS: 4 servings

    © 2011 Jadeworks Entertainment.

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Breakfast Week: Bacon & Egg Quesadillas

April 20, 2011 by 5 Comments

Bacon and Egg Quesadillas deliver melt-in-your-mouth goodness your family will love!

These yummy breakfast quesadillas are filled with fresh veggies, smoky meats and creamy eggs & cheese.

There are few things handier or tastier than the melt-in-your-mouth deliciousness of tortillas filled with fresh veggies, smoky meats and creamy eggs and cheese. Serve these quesadillas at the table topped with our special sauce or wrap them in foil and run out the door. Either way, you’ll be glad you made time for this filling, yummy breakfast!

PREP: 20 minutes
COOK: 23 minutes

INGREDIENTS
  • 6 large eggs
  • 2 tablespoons red onion, minced
  • 2 tablespoons green bell pepper, finely chopped
  • 2 pickled pepperoncini, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Ranch dressing
  • 1/2 cup salsa
  • 2 cups shredded Mexican four-cheese blend
  • 4 (10-inch) flour tortillas
  • 4 bacon slices, cooked and crumbled
  • 1/2 cup diced ham
  • Vegetable cooking spray
DIRECTIONS
  1. Whisk together first 6 ingredients. Cook in a lightly greased large cast iron skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove egg mixture from skillet, and set aside. Wipe skillet clean.
  2. Stir together Ranch dressing and salsa; set salsa mixture aside.
  3. Sprinkle 1/4 cup cheese evenly onto half of each tortilla; top evenly with one-fourth of egg mixture, bacon and ham. Top each half with 1/4 cup more cheese. Fold tortilla in half over filling, pressing gently to seal.
  4. Heat skillet coated with cooking spray over medium-high heat. Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown. Serve with salsa mixture.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.

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Hoppin’ John [RECIPE]

March 11, 2011 by 4 Comments

Hoppin' John
Pork and black eyed peas come together to create Hoppin’ John, a spicy Southern staple. (Photo by Canva)

Growing up in the South, I frequently discovered marvelous one-pot dinners made with easy-to-find ingredients. For many families, both money and groceries are oftentimes in short supply, and out of necessity cooks learned to make due with what they had on hand. Dishes like gumbo, etouffee and dirty rice utilize simple items including rice, legumes, vegetables and bits of meat or fish. Many of these dishes remain favorites to this day. With Hoppin’ John, the earthy flavor of black-eyed peas combined with bits of salted pork and a dash of spice create a mouth-watering treat that satisfy the biggest appetites with minimal cost.

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