Ron Wilson

Ron Wilson

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Rita's ideas for Christmas leftovers


HAM BONE & BEAN SOUP - YUM!

From a “loyal listener”. This is for the instant pot which a lot of folks have. I make mine in the pressure cooker.

Husband Frank loves this with a splash of red wine vinegar. (That’s the German influence talking!)

The recipe is detailed so if you’re a newbie to instant pots, you’re good to go.

Ingredients

1 bag dry ham soup beans (discard flavor packet)

1 generous tablespoon salt

8 cups water

Butter

1 large onion, diced

2 cloves garlic, chopped

Salt and pepper to taste

1 leftover ham bone or a couple smoked ham hocks

8 more cups water or use half water and half chicken broth

Instructions Instant Pot Pressure Soak (Step 1)

Rinse dried beans removing any with dirt, cracked or discolored.

Add beans into the inner liner of the Instant Pot. Add 1 TBS of salt and 8 cups of water. Close lid and seal the valve.

Press manual and adjust the time to 2 minutes. Allow for a full natural pressure release.

Instant Pot Cook Beans (Step 2)

Once pot has come down to pressure, vent valve and open the lid. Drain the water into the sink. While beans are in strainer, put the inner pot back into the Instant Pot and press saute. Allow for the pot to become hot and add in butter and large, chopped white onion and saute for about 5 minutes.

Add in 2 chopped garlic cloves and salt and pepper. Saute for additional minute. Press cancel.

Add beans back into the pot.

Add in ham bones or ham hocks and 8 cups of water. Put lid on pot, lock lid and seal. Press manual and adjust time to 12 minutes. When done allow for a full natural pressure release of at least 10 minutes. Open the pot carefully and remove the ham bones/hock.

Blend up some beans for some thickness. Use an immersion blender or potato masher.

If you have any ham on the bone, shred and add back to pot.

If needed, add salt and pepper.

Adapted from “Dads cook dinner”.

Photo: Kendra

CRUSTLESS BROCCOLI HAM QUICHE

Ingredients

Small broccoli florets - a good cup or so

4 eggs

4 egg whites

1/4 cup water

1 cup cottage cheese - small curd is nice

1/2 teaspoon dried thyme leaves or 1/4 teaspoon if powdered thyme

Salt and pepper

Ham, chopped - about 1 cup or less, or bit more

About 1/4 cup crumbled cheese - Feta was used in the recipe but whatever you like - you can add more cheese, too

Instructions

Preheat the oven to 375. Spray a 9-inch pie dish with cooking spray.

Blanch broccoli and cool.

Whisk together egg, egg whites and water. Add the cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.

Pour into the prepared pie dish.

Sprinkle the broccoli and ham throughout the egg mixture, then top with cheese.

Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut into 6 wedges.

Adapted slightly from Pioneer Woman


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