Honey Ham Slice

This is hands down the easiest, yet tastiest weekday dinner you will ever make.  The ham takes at most 10 minutes to make.  My mom would always make this and serve it with mac and cheese.  I find this to be the best side for it because the sauce for the ham goes great with the cheese.  It is also a great meal if you are cooking for 2 for a holiday meal like Christmas. You get a great flavorful ham, without having to eat ham leftovers for the next month. 

Honey Ham Slice

From the Kitchen of: Lisa Murphy

Makes: 2-3 servings    Start to finish: 10 minutes

 

1 one lb ham steak with center bone

2 Tablespoons honey, divided

2 Tablespoons brown sugar, divided

1 tsp ground mustard powder, divided

 

When cutting open the ham package make sure to pure the juice from the ham into a   10 inch non stick pan.  Cut the ham steak into the portion sizes you would like.  Using kitchen shears works best I find.  Place half of the honey, sugar, and ground mustard  the pan followed by the ham pieces. cook on medium heat for about 5 mins, then turn and cook another 5.  Make sure not to cook too long or the ham will dry out.  If making mac and cheese with this, I find it best to be cooking the ham by the time the pasta goes in the water.  There should be some juice left in the pan.  Place the ham pieces on the plate you are serving them then crank the heat for the pan up to high and cook off some of the moisture in the juice to make a nice sauce to put over the ham. 

Mom's Meatloaf

What says home more than meat loaf just like mom use to make?  Not many things can compare.  If you had to ask my what meal says US more than anything, it would be my mom's meatloaf, with my neenaws green beans and mashed potatoes.  Spoiler alert, this recipe does use Accent, which is msg, as you might know. If you are one of those people who is convinced msg is the devil itself, feel free to sub for regular salt.  I have done my own research and personally I don't think msg is as bad as they like to say, but I won't get on that soap box.  I have used it in small doses and I don't notice anything weird side effects.  Anywho, enjoy moms recipe, unaltered by my creative whims :)

Mom's Meatloaf

From the Kitchen of: Lisa Murphy

Makes: 6-8 servings    Start to finish: 1 hour 15 minutes

2 lbs ground beef (93/7)
1 1/2 cup bread crumbs
1 tsp accent (a.k.a. msg *gasp*)
1 pkg Lipton Onion Soup Mix
2 eggs
3/4 cup ketchup
1/3 cup warm water
1 Tbl Worcestershire sauce
2 slices bacon
1 (8 oz) can tomato sauce

Pre heat oven to 350 degree. Mix all ingredients in a large bowl, with your hands is easiest.  Place in a loaf pan and cover with bacon strips and tomato sauce.  Bake for 1 hour. If you like your meat loaf to be less juicy use a meatloaf pan that allows juices to go to the bottom of the pan.

Freezer meal option:  If you don't want to make a whole loaf, you can also place half of the meat in the pan and top with 1 slice bacon cut in half and half a can of tomato sauce. Then form the rest into another loaf and wrap in plastic wrap and then foil.  When you are ready to eat it, take it out and thaw in the fridge over night. Place in a baking pan and then top with bacon and 4 oz tomato sauce. Bake as directed above.

Chicken and Sausage Jambalaya

My mom always made this jambalaya when I was younger when she wanted a quick weekday meal.  Her version really only used cayenne pepper in the recipe, so I jazzed it up a bit and got a recipe for creole seasoning from Emeril. I also find it works best to wash the rice before to keep things from getting too goopy.  Andouille sausage is the traditional one to use, but for the longest time I always used smoked sausage like Kielbasa, as did my mom. It wasn't until I found a local place in Kansas City called Fritz' (103rd and Stateline) that makes their own sausage that I started using the real deal.

Chicken and Sausage Jambalaya

From the Kitchen of: Mary Holfelner/Lisa Murphy

Makes: 8 servings    Start to finish: 45 minutes

1 lb chicken breast, cubed
1 lb andouille sausage (can sub with smoked kielbasa), sliced
1 green bell pepper, chopped
1 medium onion, chopped
3 stalk celery, chopped
2 tsp each paprika, seasoned salt, garlic powder
1 tsp each onion powder, cayenne pepper, chili pepper
1/4 tsp fresh black pepper
pinch oregano
4 cups chicken broth
2 cups uncooked rice, washed and soaked for 30 mins

Saute chicken and sausage in olive oil until chicken is cooked, then add onion, green pepper, and celery and cook until tender.  Add all spices and cook a couple minutes.  Add broth and rice and cook for 20 mins or until rice is tender and liquid is absorbed.