Thursday, March 18, 2010

Ham and Cabbage Skillet

I'm not a huge fan of the traditional boiled ham and cabbage St. Patrick's Day dinner.  I also don't like Corned Beef and Cabbage.  Honestly, I am Irish!  :) 

When I eat ham, I tend to only enjoy it if it's a spiral cut ham from either Heavenly Ham or Honey Baked Ham.  Or if it's in the form of deli meat.  Even then, I'm picky about it. 

I will, however, eat ham steak.  And I do enjoy that!  MMmmm! 

In the past, Joe and I never really did anything to "celebrate" St. Patrick's Day.  Well, besides wearing a green shirt to avoid pinching! 

Now that we have Grace, I want to celebrate all the special occasions in little ways.  You know, heart-shaped pancakes on Valentine's Day and stuff like that. 

Grace is still too young to even realize that it's a special occasion and she's just starting on table food, so this year was "practice".   We were out yesterday during dinner, so I put off making our St. Patty's Day dinner until tonight.  I really enjoyed it and think it will be a keeper.  Not only for St. Patty's Day but as another way to serve ham steak throughout the year. 

Ham and Cabbage Skillet

  • 3 Tbs. butter
  • 3 potatoes, scrubbed and diced
  • 2 cups onion, chopped
  • 2 cups carrot, chopped
  • 4 cups cabbage, chopped
  • 1/2 cup water
  • Mrs. Dash, paprika, black pepper,  to taste
  • 1 lb. ham steak, diced 
  • Boil potatoes in a pot until tender, drain.
  • In a skillet, melt butter and cook onions and carrots until onions just begin to become translucent. 
  • Add cabbage and cook for about 2 minutes.
  • Stir in water.  This will help the cabbage cook and also deglaze the pan. 
  • Cook until vegetables are tender.
  • Season to your liking and combine well. 
  • Add diced ham, heat through.  
  • Mix in the drained potatoes.  You may want to add another Tbs. of butter. 
  • Cook a few minutes more. 
If you happen to make the traditional boiled ham dinner.  This would be a great way to serve the leftovers.  Just drain the juices, add to a hot skillet with melted butter and saute until slightly browned.  

Twice Baked Potatoes

Usually when I cook, I find a recipe I think we will like and then switch some of the ingredients around.  Sometimes I make changes to exclude an ingredient that I don't like (i.e. mushrooms) or I make a change because I think the recipe could be improved if something was added (like peppers and onions) or I make a change simply because I don't have a specific ingredient and I don't feel like waiting until I go shopping to make the recipe. 

When I make twice baked potatoes, I follow the recipe as it is written.  Every time.  (except I leave out the green onion.) 

Twice Baked Potatoes

  • 8 baking potatoes*, scrubbed
  • 2 sticks butter, sliced
  • 1 cup bacon bits**
  • 1 cup sour cream
  • 1/4 tsp. Lawry's Seasoned Salt
  • 1 cup cheddar jack cheese, shredded
  • black pepper
  • additional cheddar jack for garnish
  • Preheat oven to 400 degrees. 
  • Bake potatoes on cookie sheet for 1 hour, 15 minutes
  • Place sliced butter, bacon bits, sour cream and Lawry's Seasoned Salt in a large mixing bowl. 
  • When potatoes are done baking, remove from oven and allow to cool for a few minutes. 
  • Turn oven down to 350 degrees.
  • Hold potato with a clean dish towel or pot holder and cut in half (lengthwise).
  • Scrape out the potato pulp into the bowl with the other ingredients, being careful to leave a little still attached to the skin.  Also, being careful to not tear the skin. 
  • Place the skins on a cookie sheet. 
  • Mash the potatoes and other ingredients with a hand masher (not the electric mixer) to the texture you like.  I like them a bit lumpy. 
  • Add the shredded cheese and mix together until ingredients are well blended. 
  • Stuff the potatoes. 
  • Top with additional cheese. 
  • Bake on cookie sheet for 15-20 minutes. 
*I prefer to use the huge potatoes from Costco, but the more normal sized baking potatoes from the grocery store work great, too. 

**Don't use the hard, crunchy kind of bacon bits.  Use the soft kind by Oscar Meyer or similar.  This can usually be found in the salad dressing/crouton aisle or in the canned tuna/chicken/Spam aisle. 

This recipe can be found on The Pioneer Woman Cooks! blog along with a great, step-by-step picture tutorial! 

Check out my other blog

I know it's been a while since I posted anything new.  I do have a few new recipes to post, it's just been a challenge trying to find the time to sit down and type them out. 

In the meantime, hop on over to Under the Big Oak Tree (my other blog) to read my review of the 12" x 9.5" Le Creuset Rectangular Dish that CSN Stores sent me! 

Here's a couple of pictures of the dish in action:

Green Bean Casserole

Stuffed Peppers

The recipe for Stuffed Peppers will be posted sometime soon!