15 Minute Ham and Bean Soup

 

 One of my favorite recipes that I use my leftover ham for is soup.  My Mom used to soak those beans and rinse them and soak them again. Then she would cook the soup on top of the stove for hours.  Well, who has time for that?  This is my replica of my Mom’s delicious Navy Bean and Ham soup, only it took me all of 15 minutes from start to finish.  Trust me, you won’t know the difference!

 

15 Minute Ham and Bean Soup

 

2 tablespoons olive oil

1 onion diced

1 large carrot peeled and diced

1/2 cup finely chopped celery

4 cloves garlic minced

2 cups shredded cooked ham

6 cups chicken stock or broth 

1 tablespoon fresh chopped thyme

3 tablespoons chopped fresh flat-leaf parsley

4 (15 ounce) cans cannellini beans rinsed and drained

1/2 teaspoon black pepper

pinch of salt, if needed

 

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for about 5 minutes or until onions are softened. Add in the garlic and sauté for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the ham on low heat for about 2-3 minutes.  Then pour in the chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the thyme and parsley and bring to a boil, reduce heat and simmer for 5 minutes. Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Egg and Cheese Breakfast Bombs

Remember those apple pie bombs I made yesterday.  Well no one said you can only use that recipe for desserts.   Here is a variation of the same recipe I use for breakfast.  So easy and so good you will want to make these often.  I love these when I’m in a hurry and have no time for a sit down breakfast.  These are great Pop ‘em in your mouth and go!   Soft rolls wrapped around buttery eggs and cheese with whatever you want to add to them!  Take a bite and watch that cheese ooze out……yum.

  

Egg and Cheese Breakfast Bombs

4 tablespoons butter, divided

4 eggs, beaten

1 cup cheese of your choice; cheddar swiss, Jack, etc.

Salt and Pepper to taste

All-purpose flour, (for dusting hands and work surface)

12 frozen white dinner roll dough balls, thawed (I use Rhodes)

Any breakfast meat; bacon, sausage, ham, etc.  (Optional)

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. Or you can line a sheet pan with foil and then butter or spray.  You can use non-stick spray but I like the buttery taste on the rolls. 
   
In a medium skillet, melt the butter and pour in the beaten eggs.  Scramble until just set.  Don’t cook too long because they are going to bake in the oven and you want soft buttery eggs, not over-cooked. 

  

Remove the eggs from the skillet and spread out on a plate. Place in the refrigerator for about 15 minutes to chill.
  











  


In the meantime, flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

 



















Add some of the scrambled eggs on top. About a tablespoon. If you want to use chopped bacon or sausage or ham, add some on top of the eggs. 

 






















The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

 

Place the dough ball in the prepared dish, seam side down. Repeat until all of the breakfast bombs are in the dish and touching each other.  Brush the bombs with the softened or melted butter and sprinkle with a little dried parsley flakes.

 

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

  














Remove the breakfast bombs from the oven and brush more melted butter on top and sprinkle a little parsley on top. 

See how easy that way?  Now get ready for delicious!
 






















Serve and enjoy!
 







Photography is the property of and copyrighted to Welcome Home.

Old Fashioned Blueberry Cobbler

Old Fashioned Blueberry Cobbler

 

 

 

 

 

 

 

 

 

 

 

 

My favorite Blueberry Cobbler recipe can be made with fresh or frozen blueberries and a few basic pantry ingredients. The end result is a cobbler that is warm and sweet and only takes a few minutes to make!

 Old Fashioned Blueberry Cobbler

4 cups blueberries (fresh or frozen)

1/2 cup sugar

1 teaspoon lemon zest

6 Tablespoons butter

For the batter:

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

ground cinnamon

 

Preheat oven to 350 degrees. 

Slice butter into pieces and add to a 9 x 13-inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

 

 

 

 

 

 

 

 

 

 

 

 

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of ice cream or some whipped cream, if desired!

 

 

 

 

 

 

 

 

 

 

NOTES:

Blueberries: You can use fresh or frozen blueberries for this cobbler recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sugar: A little granulated sugar mixed in with the blueberries will help create a sauce from the blueberries as they bake.

Lemon Zest: A touch of lemon zest helps boost flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Butter: A few tablespoons of butter, melted at the bottom of the pan, keeps the cobbler from sticking to the pan, and adds to the amazing flavor.

 Batter: The batter for this cobbler is made from flour, sugar, milk, baking powder, salt, and cinnamon. The combination of those ingredients, layered on top of the blueberries creates a delicious cake-like topping with a slightly crispy crust and soft center. 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.