Deviled Ham

2 cups cooked ham, chopped

1/4 cup mayonnaise

1/4 cup prepared spicy brown mustard

1/4 cup chopped onion

2 tablespoons chopped fresh parsley leaves

2 tablespoons hot sauce 

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1 teaspoon mustard powder

Salt to taste

Pepper to taste

Directions

1. Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Breakfast Radishes

Ingredients

• 1 bunch of Radishes 
• Sea salt and fresh black pepper; to taste
• 2 tsp Herbs De Province
• 1 Tbsp. butter melted
• 3 Tbsp. finely snipped fresh green garlic chives 

Directions

1. Preheat oven to 400°F.
2. Scrub and trim the ends of the radishes. Cut in half or quarters depending on size.
3. On a parchment lined baking sheet, toss radishes, spices, garlic chives, and olive butter together.
4. Place baking sheet in the oven. Roast radishes for 20 to 30 minutes; until softly done. Don’t over cook.
5. Enjoy with breakfast or your favorite meal.

Ham Croquettes

Ingredients:

• 2 tablespoons butter
• 2 scallions, white parts only, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 3/4 cups milk
• 2 cups cooked ham, minced or chopped
• 2 large egg yolks
• 1 tablespoon beer mustard
•  salt to taste
• white pepper to taste
• 1 large egg, beaten with 2 tablespoons water
• 2 cups fine dry bread crumbs
•  Peanut or canola oil for frying

Directions:

Melt butter in a saucepan over moderate heat.  Add the scallions, garlic, and flour, and whisk until soft and well blended, about 2 minutes. Add the milk and whisk rapidly until well blended. Add ham, stir well and remove from the heat. Add the egg yolks, and stir to combine well.  Return to the heat.  Add the mustard, sage, and salt and pepper, and whisk until well blended. Scrape the mixture into a dish, cover, and refrigerate overnight.

With your hands, divide the mixture into balls and roll lightly in the extra flour. Pat into smooth oval patties, dip briefly into the egg wash, dredge in the bread crumbs, and place on a plate till ready to fry.

In a large, heavy skillet, heat about 1 inch of oil over moderately high heat for about 1 minute, fry the patties till golden brown, about 3 minutes on each side, and drain briefly on paper towels. Serve.

Fresh Vietnamese Style Summer Rolls

A healthy light dinner or snack!  This is a fun and different way to serve veggies and leftover protein.

Ingredients:

10 Rice Paper Wrappers (found in Asian food stores and specialty shops)
1 or 2 carrots peeled and cut into matchstick pieces
1 cucumber peeled and cut into matchstick pieces
1/2 of a large pepper - red, green, or yellow- or several mini peppers seeded and cut into matchbook pieces
1/3 to 1/2 cup of cabbage, chopped
1 avacado seeded and sliced
Chopped fresh herbs such as cilantro, basil, and mint
20 cooked shrimp or a cup or two of cooked protein such as beef, chicken, ahi tuna, or tofu cut into matchstick pieces
Several small jalapeños seeded and sliced

Directions:

Put an inch or two of warm water into a baking dish or bowl at least the size of the rice paper wrapper.  Line up all he prepared ingredients within easy reach.

Dip 1 rice paper wrapper into the warm water.  Allow it to soak for 10 to 20 seconds as directed on the package.  Remove the wrapper from the water and allow excess water to drip back into the dish.  Spread the wrapper out on a flat surface.  Being careful not to overfill the roll, place small amounts of the vegetables, avacado, and herbs in a line just above the center or the wrapper, leaving 1 inch of space on each side.  Top with shrimp, beef, or other protein and sliced jalapeños.  Fold the bottom half of the wrapper over the filling. Fold the side of the wrapper in.  Pressing firmly down to hold the folds in place, roll up to the top of the wrapper.  Place on a serving plate seam side down.

Serve with peanut sauce, soy, or hoisin.  Enjoy!

Serves 2 to 3

Cold Brew Coffee

Cold Brew Coffee has become very popular at Starbucks and other coffee shops.  It is said to be lower in acid than traditionally brewed coffee.  Make your own to keep on hand for a quick and easy caffeine boost!

Ingredients:
3/4 Cup coffee beans course lay ground (or the same amount of ground coffee)
4 Cups cold water
1 quart jar or pitcher

Directions:
Corsely grind coffee beans or use already ground coffee.  Put coffee and water in 1 quart jar.  Cover and allow to steep on counter for 10 to 12 hours.  Strain out the coffee grounds and return coffee to jar or pitcher.  Store in refrigerator for up to a week.

Directions For Use:
For hot coffee, heat desired amount in microwave.  Serve with cream, milk, sugar or coffee syrups as desired.

For iced coffee, pour over cubed or crushed ice.  Mix in cereal, milk, sugar or coffee syrups as desired.

Coffee ice cube keep your iced coffee refreshingly cold without diluting the taste.  Make your own by pouring coffee into ice cube treys and freeze.

Beef and Mushroom Bake

Easy and Satisfying

Ingredients:

Pam or Similar Cooking Spray
1/2 Tablespoon Minced Garlic
1/3 Cup Onion - Chopped
1 Pound Ground Beef
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
6 Ounces Cream Cheese - Softened
3 Eggs
1 teaspoon Sazon (or seasoning salt)
1 Small Green Pepper - Seeded and Chopped (or a Handful of Mini Mixed  Sweet Peppers - Seeded and Chopped)
1 Small Shallot - Chopped
1 Tablespoon Butter
1 Pound Fresh Mushrooms - Sliced (Use mixed mushrooms for variety and flavor)
1/4 teaspoon Ground Black Pepper
Grated Cheese (Optional - to taste)

Directions:

Preheat oven to 350 degrees.

Spray Pam onto a large frying pan.  Over medium heat, sauté  garlic and onion until soft - about 2 or 3 minutes.  Add ground beef to pan and continue to sauté until lightly browned.  Season with salt and pepper.  

In a food processor, combine cream cheese, eggs, and Sazon until well incorporated.  (Use a wire whisk if you don't have a food processor.) Pour egg mixture over ground beef and stir to mix well.  Put mixture into a small casserole dish.

Spray Pam onto frying pan.  Over medium heat, sauté peppers and shallots 2 minutes.  Add butter and mushrooms and cook until softened and beginning to brown.  Spread mushrooms on top of beef mixture.  Grind black pepper on top and top with cheese if desired.  Bake 20 to 25 minutes until set and slightly puffed up.  Allow to cool for a few minutes.  Cut into six pieces and serve with rice and steamed vegetables.

Servings: 6

Mom's Ramen

Comfort food at it's best!  Dad just can't make it the same way....

Ingredients:

Water
2 packages any flavor Ramen noodles
1/2 Tablespoon margarine or butter
Use only one of the included seasoning packets

Directions:

Fill medium saucepan about 1/2 way with water.  Break up ramen and place in saucepan.  Bring to a gentle boil.  As soon as the water begins to boil, stir the ramen to break up the noodles.  Remove from heat.  Drain, reserving approximately 1/3 cup of water.  return noodles and water to saucepan.  Stir in one seasoning packet and 1/2 Tablespoon of butter.  Serve.

Optional Ingredients:

If you would like to make this a healthy meal, add any (or all) of the following ingredients.
1 cup chopped or slivered leftover meat or chicken
1/2 to 1 cup of cubed tofu
1 cup leftover vegetables such as peas, corn, beans, etc
1/4 cup sliced peppers and onions
1 or 2 soft boiled eggs
1/4 to 1/2 cup any flavor broth

Come on .... this is a college food blog .... there HAD to be a Ramen recipe in here somewhere!

Seared Ahi Tuna

Yes, you heard that right, Ahi Tuna

Ahi tuna can be very expensive.  But, for a special meal, it can be done reasonably.  Aldi's sells excellent frozen ahi tuna steaks at an affordable price.  Thaw in warm water, marinate, sear and enjoy!

Seared Ahi Tuna

Print

Ingredients:

1 or 2 ahi tuna steaks 

2 T sesame oil

2 T soy sauce

1 T grated fresh ginger

1 T grated fresh lemongrass

1 T minced garlic (1 clove)

1 teaspoon lime juice

1 green onion thinly sliced

1 t toasted sesame seeds

Directions:

Mix the oil, soy, ginger, lemongrass, garlic and lime juice together and put in a ziplock bag with the tuna steaks and refrigerate for at least an hour.

Heat a non-stick skillet over high heat. When the pan is hot, sear the tuna steaks for 1 minute to a minute and a half on each side ( slightly longer if you want the tuna less rare.)  

Slice the tuna into 1/4-inch thick slices. Sprinkle with green onion slices and sesame seeds. Serve with rice and steamed vegetables.

Stretch this meal by serving it with egg rolls, pot stickers, or Zac's favorite "soupy buns" (a//k/a xiaolongbao).

Smoothie Tips

Keep peeled frozen bananas on hand for a quick smoothie anytime.

Freeze leftover fruit in zip lock bags (squeeze as much air out of the bag as possible) for a great addition to any smoothie.

Carnation Instant Breakfast adds as much nutritional value as many commercial nutritional supplements - and it tastes much better.  Add one serving to boost the nutritional content of your smoothie.

Don't be afraid of whole milk.  Whole milk is creamer and better tasting then skim and adds just 40 calories per 8oz serving (over low fat milk).  Additionally, whole milk is lower in carbohydrates and will keep you feeling fuller longer.


Use fresh or frozen juice or milk to increase the nutritional content and boost the taste.

Increase the protein level with protein powder.

Fresh or frozen vegetables such as spinach, kale, sweet peppers, pumpkin, carrots, or sweet potato add color, flavor, and nutrition to your smoothie.

Having trouble eating (for any reason) add baby food to your smoothie.

Peanut butter powder tastes great and boosts the nutritional content.

Nutella Cookies

Amazingly Good 4 Ingredient Cookies!

Ingredients:

1 Cup Nutella
1/2 Cup sugar
1 Cup flour
1 whole egg

Directions:

Preheat oven to 350 F.

Blend all ingedients together well.  Mixture will be somewhat crumbly.  Form into 1″ balls.  Place on a cookie sheet sprayed with cooking spray or lined with parchment paper.  Press down firmly with the bottom of a glass.  Bake 7-8 minutes or until set.  Cool.  Enjoy!

*To make cookies stand up higher, refrigerate cookie balls for 1 hour before flattening and baking.  This will make your baked cookies deliciously chewie and thick.  

Quick and Easy Ham and Bean Soup

Easy and Delicious!

Ingredients:

2 medium carrots, sliced
2 celery ribs, sliced
1/2 cup chopped onion
2 to 3 Tablespoons butter
4 (15 1/2 oz) cans of white beans, - great northern, cannellini, or navy
4 cups chick or vegetable broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 teaspoon Sazon seasoning blend (Hispanic foods section of grocery store)
Ham bone - if available

Directions:

If a ham bone is available, place broth in a stock pot and gently simmer bone for 20 minutes, replacing evaporated liquid before proceeding.  This will intensify the ham flavor but if a bone is not available, don't worry about it.  The soup turns out great without this step.

In a large pan, Sauté the vegetables in butter until tender.  Stir together with the remaining ingredients in a small stock pot.  Bring to a boil.  Reduce heat and simmer for 1 hour.

Servings: 8

Brocoli Slaw

A vegetable meat eaters like!

Ingredients:

• 1 package shredded broccoli slaw
• 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped green onion
• 3 tablespoons cider vinegar
• 1 tablespoon lemon juice (may use lime juice or water)
• 1-1/2 teaspoons sugar or 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• 1/4 teaspoon dried basil
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon garlic powder

Directions:

In a small bowl, combine the broccoli , red pepper, parsley and green onion. In another bowl, combine the remaining ingredients; pour over slaw mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon. 

Serves 6

Flying Biscuits!

Similar to the Flying Biscuit Cafe - Gainesville, FL

From Southern Biscuits by Nathalie Dupree and Cynthia Graubart

Ingredients:

3 1/4 cups all-purpose flour, divided


1 tablespoon plus 1 1/2 teaspoons baking powder


1/2 teaspoon salt


4 tablespoons granulated sugar, divided


3/4 cup chilled butter, roughly cut into 1/2-inch pieces


1 cup heavy cream, divided


2/3 cup half-and-half


1 tablespoon heavy cream, for brushing


Softened butter, for brushing

Directions:

Preheat oven to 350°F.

Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, us an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

Fork-sift or whisk 3 cups of flour, baking powder, salt, and 3 tablespoons of sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the pieces of chilled butter over the flour, and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.

Make a deep hollow in the center of the flour with the back of your hand. Mix 2/3 cup of heavy cream with the half-and-half, reserving the remaining heavy cream. Pour the cream mixture into the hollow, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablesoppons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board, and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant bisucit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour, and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Makes 18 to 20 biscuits.  You can cut this recipe down, but why would you?  So good!

Fire Crackers

So Simple and So Good!

Ingredients:

1 lb unsalted saltine crackers (4 sleeves)

1 cup canola oil1 
(1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1/2 teaspoon garlic powder

Directions:

Line crackers on ends (like dominoes) in an air-tight container.In a small bowl, mix oil, dressing mix, peppers, and garlic powder.Stir until all ingredients are well mixed.Continue to stir to prevent the pepper from settling on the bottom of the bowl.Spoon mixture evenly over crackers, like drizzling icing on a cake.Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.Store in a ziplock bag. Will keep for about a week -- if they last that long!

Creamy Dreamy Grits

Recipe courtesy of The Flying Biscuit Cafe in Gainesville, Florida

The most amazing grits ever!

Ingredients:

1 cup water

1/3 cup half-and-half

1/2 teaspoon kosher salt

1/16 teaspoon white pepper

1/3 cup quick-cooking grits

1/4 cup white cheddar cheese, grated

2/3 tablespoon unsalted butter, cubed

Directions:

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.

Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

Fight off anyone who wants a taste!

Serve with traditional breakfast foods or try this with sautéed shrimp, fish or fried chicken.  Serves 2