Ham and Split Pea Soup: canola oil 1 large onion, chopped 2 celery stalks, chopped 2 carrots, chopped 1 meaty ham bone 3 cups dry green or yellow dried split peas a handful (a cup or two) small red or yellow-skinned potatoes, quartered a few sprigs of thyme 8 cups chicken stock black pepper In a large pot, heat a generous drizzle of oil and saute the onion, celery and carrots. Add the ham bone, split peas, potatoes, thyme and stock and simmer. Cook an hour.
Mongolian Beef- 2 teaspoons vegetable oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup) 1 lb flank steak 1/4 cup cornstarch 2 large green onions, sliced on the diagonal into one-inch lengths
Chicken broth and smoked ham hock make these greens extra savory. Add some mouthwatering Southern charm to the dinner table with only 15 minutes of prep! They simmer slowly on the stove, which will make your house smell fantastic. If you can’t find a smoked ham hock, use about 1 cup of chopped smoked ham.
Crock-Pot Brown Sugar Pineapple Ham for the Holidays
This Smoked Turkey White Bean Soup is made from scratch with dried beans, slowly simmered to tenderness with smoked turkey legs and warm spices. It is so delicious, hearty, filling and uses turkey instead of ham which really cuts the fat and calories.