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Favorite Ways to Use Leftover Ham

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Leftover Ham)

Happy Wednesday! We’re days away from the weekend, and you know what that means? That means many of you probably have a shelf in your refrigerator dedicated to a lovely piece of cured, smoked, or salted meat. It may or may not be scored on the outside, glazed, whole or pre-sliced. These days, it may even be made of turkey or duck. (We won’t get into the technicalities of what qualifies as “ham” right now, because, well, we’d much rather talk about sandwiches and omelets.) Whichever kind you’re serving, you probably have a lot of it and hopefully, some of it will still be around by Monday.

I say “hopefully” because there are so many creative uses for ham. So let’s talk about all the wonderful ways to use every little bit of that lovely hunk of meaty goodness from this weekend! Tell us:

What’s your favorite way to use leftover ham?

Nanci likes to fry chunks of leftover ham until crisp, then add them to fried rice with some pineapple chunks and a few other veggies. Her husband loves biscuits and ham gravy, which is a thinner cousin to Southern cream gravy with sausage. (Her tip: Ree has a great recipe for ham gravy.)

Lamentably, I will not have any leftover ham because my husband doesn’t do pork. (Sing a sad song for me, friends. A woeful dirge with bursts of pained wailing.) Growing up, Serrano ham was our family’s ham of choice and we rarely had any left over. But when we did, I loved it on pizza, in wraps, and the bone gave deep flavor to soups. Sometimes, we’d caramelize slices of ham with just a hint of butter and sugar, and enjoy that over garlic fried rice. (Sniff. I need a dirge encore, please.)

Betsy says, “We love ham and eggs in this house, and my favorite scramble with leftover ham is Ham, Spinach, and Gruyere.” Sounds perfect to me.

Now it’s your turn! Do you have any favorite ways to use ham? Maybe a killer sandwich concoction or loaded mac and cheese extravaganza? Share your ideas with us below!

 

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Simple Wonton Soup

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Oh my gosh. Today we’re going to make some easy comfort food and it’s like a giant hug in a bowl. So much flavor, so much punch!

I’ve loved wonton soup forever and a day, but I never thought it was something that was doable at home. Being totally uneducated about it, I was clueless when it came to prepping something like this. But I came across Sarah’s recipe for Simple Wonton Soup and the “simple” part seriously sold me. You mean it isn’t that tough to make wonton soup?

It so isn’t. It’s doable, even on a weeknight, but better yet, this recipe makes a lot of wontons, so you can store them in the freezer and have soup for days. What’s better than that?

Let’s get started.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Here are the goods that you need: baby bok choy, sesame oil (I used toasted), soy sauce, shoaxing wine (I subbed rice wine vinegar), green onions, chicken stock, wonton wraps, ground pork, salt and pepper. Pretty simple stuff—I actually had most of it on hand.

First, you make the wontons. It’s definitely simple as the recipe title portrays but it’s slightly time-consuming and requires a little bit of patience. Not lots! Just a little.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

The initial step is to bring your bok choy greens to a boil quickly, then blanch them in cold water.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Grab the bunch and squeeze out as much water as you can, then finely chop the greens.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Mix together the ground pork, soy sauce, sesame oil, rice wine vinegar salt, pepper and wilted greens. Stir, stir, stir. Even use your hands. You want it super mixed, almost to the point of being paste-like. After that, grab a small bowl and fill it with water.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Dip your finger or a thin pastry brunch in the water and brush it along the edges of the wrapper. This will help seal this sucker together.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Place about a teaspoon of the ground pork mixture in the center of the wonton…

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Then fold it in half and press the edges together. I also squeeze out any air in the wrapper with my fingers.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Brush a drop of water on one sealed corner of the wrapper and bring it to meet the other corner, forming a little package. So cute!

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Do so with the remaining wrappers and pork until you have a big old tray. It’s kind of soothing and the type of busy work that I love.

Once all of the wontons are made, you can use them or freeze a bunch for later use. To serve two of us, I kept about a quarter of the wontons out and froze the rest. This way, they are ready at the drop of a hat for some soup.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Bring a pot of water to a boil. Once boiling, add the wontons and cook just until they float. At the same time, add the chicken stock to a large pot and bring it to a simmer. When it’s simmering, add in the salt, pepper and sesame oil.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Remove the wontons from the water as soon as they are floating. You don’t want to overcook them or else the wontons get very mushy and soft. If you’re serving immediately, you can throw them in the simmering chicken stock, but make sure you’re eating right away. The recipe calls for adding your wontons to a bowl and pouring your chicken stock over when ready to eat. Either way works well. Add some green onions to the broth and you’re good to go.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Ah! This was so good. Such comfort food that reminded me of when I was a kid and we’d get take-out Chinese food. It was such a treat. It really is simple yet I never thought I’d be able to make something like this at home with ease. Glad I was wrong. This one’s a keeper.

Be sure to check out Sarah’s blog, The Woks of Life, where she shares more delicious recipes and an array of cuisines!

 
 

Printable Recipe

Simple Wonton Soup

See the full recipe post on Sarah @ The Woks of Life’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty:

Servings: 6

6

Description

This is the best thing ever on a cold wintry day. Surprisingly simple and so good. You’ll love this!

Ingredients

  • FOR THE WONTONS:
  • 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable
  • 1 cup Ground Pork
  • 2-½ Tablespoons Sesame Oil
  • 1 pinch White Pepper
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • 1 package Wonton Skins, 12 Ounce Package
  • FOR THE SOUP:
  • 6 cups Good Chicken Stock
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Salt, Or To Taste
  • ¼ teaspoons White Pepper
  • 1 whole Scallion, Chopped

Preparation Instructions

Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water.

Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor).

In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.

Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.

Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Place the assembled wonton on a baking sheet or plate lined with parchment paper to prevent sticking. Keep assembling until all the filling is gone.

At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and then transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for wonton soup whenever you want it.

To make the soup, heat your chicken stock to a simmer in a large pot. Then add sesame oil, salt and white pepper and keep it simmering.

Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to over-cook them. Remove the wontons with a slotted spoon and put them in bowls.

Pour the broth over the wontons and garnish with scallions. Serve!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

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Looks Lovely! Crackled Easter Eggs

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Lovely! (Crackled Easter Eggs, submitted by Stephanie of Girl Versus Dough.)

Dyeing eggs is a magical experience, whether you’re a little or big kid … or a forty-year-old one. There’s the vinegar smell of the bowls of dye, the delicate balance of the egg on the wire holder and the thrill of hunting for and finding your specially decorated egg. And let us not forget all that tasty egg salad.

We’re excited about making a beautiful bowl of multi-colored eggs, and Tasty Kitchen member Stephanie shared a new crafty and clever way to decorate them, courtesy of Real Simple. We love the vibrant colors of these Crackled Easter Eggs. We’re definitely trying this technique.

We hope you enjoy all your Easter traditions. Remember to browse our Easter recipes for more scrumptious food for your Easter feast.

Here’s the link to the printable on Tasty Kitchen: Crackled Easter Eggs

 

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Growing Herbs

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Growing Herbs)

The birds are chirping, mornings come a little bit earlier each day, and that tickle in my throat is telling me that pollen is floating around in the air, bringing with it the promise of new life. Spring is finally here!

Many winter-weary folks have started flocking to garden centers, eager to begin work on their yards and planters. I love the garden center early in the season because the racks of herb plants are still packed, and the number of varieties that you can now bring home keeps growing. Varieties like chocolate mint, Thai basil, or my personal favorite, culantro, which I like to refer to as cilantro on steroids.

So let’s talk about herbs today! Tell us:

Do you have any tips for growing herbs at home?

I am, sadly, quite the pitiful gardener. But I keep trying, hoping that one day, I’ll be among those who have lush little pots of herbs on their kitchen windowsill, who never have to run to the store every time they need some basil for pasta, or cilantro for salsa. So I’ll be eagerly reading all your comments!

Betsy says to take the leaves off the top of the basil plant rather than the lower leaves to keep the plant growing fuller and not taller. (She also said she wasn’t quite sure and not to quote her, but sometimes I don’t hear well.)

Nanci adamantly warns never to plant mint in the ground or it will take over the world. She’d also love for someone to tell her how to grow cilantro, because it always seems to get tall and leggy and go to seed on her. (I’ll pretend I know what that means. Like I said, pitiful gardener.)

How about you? What advice do you have for growing herbs? Share your tips with us below!

 

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Creamy Chicken and Sun-dried Tomato Fettucine

Posted by in Step-by-Step Recipes

I love finding new inspiration on Tasty Kitchen. There is always new stuff to find and try. When I joined TK, I kept filling my Recipe Box with so many great community recipes that I just “had to try” but it dawned on me that I hadn’t actually made any of them! Tragedy! The first […]

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Skinny Crab Rangoon

Posted by in Step-by-Step Recipes

Ragoons, while always delicious, are not your typical go-to health snack. They are generally time-consuming and full of calories. This quick Skinny Crab Rangoon recipe by TK member Dara of Generation Y Foodie, however, takes about 15 minutes, and is only 41 calories per ragoon!       You’re going to start with wonton wrappers, […]

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What Was the First Recipe You Mastered?

Posted by in Kitchen Talk

We loved reading the comments in last week’s post about favorite cookbooks. There were so many stories, not just about the cookbooks but where you got them, why they were your favorites and how you so lovingly shared the recipes with others. Let’s continue the trip down memory lane and, this time, let’s get even […]

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Paleo-friendly Cauliflower Fried Rice

Posted by in Step-by-Step Recipes

If you’re familiar with the paleo lifestyle, you might know that this dish doesn’t actually have rice in it.  The first time I saw cauliflower used as rice, it blew my mind a little. Cauliflower is one of the darlings of the paleo world because it can be manipulated to replace grains in a lot […]