Hearty Ham and Bean Soup for a Blustery Florida Afternoon

Wednesday Dinner with a Sunday Supper Feel ! Ham Steaks & Red Potatoes with Green Beans

Easy Wednesday Dinner with a Sunday Dinner Feel. I love a Ham Steak! They aren't expensive and have all the feel of a Full Sunday Meal! They are so quick and easy that you can get this meal on the table in less than 30 minutes! I love those Dinners! Enjoy!!!

Glazed Ham Steaks

with Red Potatoes & Green Beans

4 (4 oz) Ham Steaks

½ cup Maple Syrup

2 Tbsp Butter

2 Tbsp Olive Oil

1 lb Red Bliss Potatoes (Cleaned & Halved)

1 lb Fresh Green Beans (Cleaned and Snipped)

1 cup Chicken Stock

2 Tbsp Olive Oil

2 Tbsp Butter

1 clove Garlic (smashed)

Salt & Pepper to taste

In a Large Saute Pan heat 2 tbsp Olive Oil & Butter

When butter is melted, add Potatoes.

Season with Salt and Pepper.

Saute until they start to brown.

Add Garlic & Green Beans.

Cover with Chicken Stock.

Stir to Combine.

Cover and Lower Heat to Medium.

Simmer for 20 minutes.

In a Saute Pan Heat Olive Oil.

Add Ham Steaks. Saute until Brown.

Add Maple Syrup, Remove from heat and cover.

Let Stand in warm pan, for 2 minutes.

Serve.
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Jambalaya for the Virtual Mardi Gras Party

It's Time to let the Good Times Roll!!! We are quickly approaching Fat Tuesday!!!

What better way to Celebrate Fat Tuesday than with a Virtual Mardi Gras Party???

Michelle at LaBelle Cuisine is throwing a Virtual Mardi Gras Party and we're bringing Jambalaya!

Of Course we are doing it the Food is Love way...Jambalaya "Easy Style"!!

I am passing along a Weeknight 5 Ingredient Jambalaya that you can jump on the bandwagon and make in no time! This Jambalaya is one of the many recipes included in my Cookbook 5 Ingredient Solutions!

Stop by and take a peek at the Slideshow!

5 Ingredient Jambalaya

This is a way to bring the entire “flavor” of Louisiana Creole into your home in a quick and easy 

way. 

Webster‟s defines Jambala

ya as “rice, usually cooked with ham, sausage, chicken, shrimp, or 

oysters and seasoned with herbs”. Such a simple definition for what can be a complex recipe. I have paired it down to 5 Quality Ingredients that will allow a really flavorful experience, yet take advantage of some quality shortcuts. Any combination of Polish Sausage & Chicken, Shrimp and Andouille Sausage, Ham and Shrimp or anything of the like, will work here. Just remember to adjust stock flavors to compliment your choices. Ham stock, Seafood stock, Chicken stock etc…

Ingredients:

1 box Jambalaya Rice Mix or Fiesta Southwest Rice

2 lbs. Polish Sausage, cut on the bias to 2 inch pieces

2 Boneless Skinless Chicken Breasts (cubed)

1 (8 oz.) jar spicy Salsa or a 10 oz. can “Mexican style” tomatoes

16 oz. Chicken Stock

Instructions :

Prepare chicken Breast:

Dry Chicken Breast with paper towels.

Season with Salt & Pepper to both sides & Set aside

In a Large Skillet:

Heat 2-3 tbsp. Olive Oil to Medium High Heat.

Place chicken in skillet.

Brown chicken on both sides (Approximately 3 minutes then turn and cook additional 3 minutes)

After chicken is brown:

Add Sausage to skillet.

Brown Sausage and warm through

Add Salsa & Stock.

Check for seasoning. Add Salt and pepper if needed.

Once Mixture is at a boil,

Add Jambalaya Mix.

Bring to boil, then cover and simmer, on Medium/Medium-Low Heat 25-35 minutes.

Stir mixture about half through cooking time.

Adjust cooking temp to medium-low, if rice is sticking to bottom of skillet.

Once Rice has soaked up all the liquid and is soft, run a fork through the rice to “fluff”.

Serve.

**Note after Meat has been sautéed the remaining steps can be done in a rice cooker.

Add meat to rice cooker with remaining ingredients and set rice cooker to cook as per manufacturer directions.