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Baked Northwest

Tag Archives: ham

Ham and Leek “Empanadas”

18 Tuesday Nov 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches, Weeknight Meals

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Tags

Argentina, basil, cheese, creme fraiche, Empanada, Empanadas, gruyere, ham, Leeks, parmesan, puff pastry, spinach

Ham and Leek Empanadas

Empanadas fall into one of the best categories in the universe : Carbs stuffed with deliciousness. Usually cheese, meat, and whatever else your hungry little heart desires.

A few years ago when I visited Annica in Argentina, we ate a lot of Empanadas. Some were filled with steak, peppers, and cheese…others with cheese and green olives, ham and pineapple, beef and raisins…there were a lot of great combos.  Continue reading →

Split Pea Soup

05 Wednesday Feb 2014

Posted by BakedNorthwest in Healthy, Main Dish, Pork, Soups

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Tags

carrots, celery, ham, onion, split pea soup, split peas

Split Pea Soup

I have a lot of reservations and anxiety about the photos I post on this blog. Food photography is hard – especially when you are using bad lighting and your phone to take pictures. Many recipes never make it on here because I am not satisfied with the photos I took, or we were just too hungry to stop and take a picture. Looking at other food blogs, it is easy to feel like a failure – but then I remember why I am actually here…to post my favorite recipes in one spot and share tidbits of my life. That should be good enough for me.

Split Pea Soup

So now we are here – Split Pea Soup will never be renowned as a beautiful looking dish – but hot damn it’s good. This recipe for split pea soup was so f*&$ing delicious and life changing, I can’t even begin to tell you. Yes, it takes some time, but it’s just so humble and worth it. I Love it so, so much. I slightly adapted the recipe from Emeril, and it just makes me love him even more.

Recipe
Split Pea Soup
adapted from Emeril
8 Servings

Ingredients

  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups water (I used some of the leftover ham hock water)
  • 1 bay leaf
  • 2 teaspoons fresh or dried thyme

Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. You can drain and set aside, but I saved the water for my soup stock. I think it was a good decision.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and ham hock and discard. Adjust the seasoning, to taste, and serve immediately.

Baked Eggs in Ham Cups.

07 Wednesday Mar 2012

Posted by BakedNorthwest in Breakfast, Easy, Eggs, Healthy

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Tags

baked, cheddar, cheese, chives, cups, eggs, green onion, ham, pepper, ramekin, salt

Baked Cheesy eggs...in a ham cup.

Man, talk about the easiest, cutest, and tastiest breakfast ever. Well, as long as you have ramekins sittin’ around. (In the famous words of Jordan, “I don’t know what the hell a ramekin is.”) This might be something you could do in a muffin tin, but I’ll have to get back to you on that later.

Right before stickin' 'em in the oven.

Up close and personal...Just ham, chives, cheese and an egg.

Out of the oven at about the 15 minute mark - Poke holes where there are bubbles, then feel free to go crazy and add more toppings! Please excuse the fact that as these were baking the ramekin got kinda crusty around the edges...Also: depending on the size of the ramekin, 2 eggs in 1 ham cup is possible.

Recipe

Baked Eggs in Ham Cups

From So Delushious! 

  • Preheat the oven to 375
  • Spray a ramekin with non-stick spray
  • Line a ramekin with thinly sliced ham, make sure there are no gaps (you may have to use a few pieces of ham)
  • Put in fillings of your choice – we went basic for our first time, chives and cheddar.
  • Crack an egg on top, sprinkle with a little salt and pepper
  • Bake in the oven for 22-25 minutes. At about 15 minutes, pop/poke any bubbles with a fork…at this point you can also put some cheese on top (in Jordan’s case it was about 1 lb. of extra cheese)
  • Note: the eggs may look undercooked, but they definitely aren’t! We overcooked ours a little the first time, but they were still delish!

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