Trying to use up a ham-bone

Duane is really into pork. So about once every three months or so we buy a spiral-cut ham (yum) and then freeze it in small baggies and eat it for breakfast meat and in other dishes but it means we sometimes stockpile the soup bones. I have been wanting to use one but none of the usual recipes sounded yummy so I just kind of made something up. It turned out to be delicious so I'll share my concoction with you!

I put a layer of dry pinto beans on the bottom of my crock pot and added the ham bone (with lots of leftover bits of meat on it), a pitcher full of water and a heaping tablespoon of chicken bullion. I put the crock pot on low for about 4 hours before I added some pealed and cubed potatoes and carrots along with a chopped up onion, some pepper, garlic, thyme, basil, and some extra chicken stock to taste. I took out the ham bone and let it cool. When the potatoes were done I added back the ham meat. At the last second I threw in some frozen okra for greens and some leftover mini pasta noodles I had around. I served it with garlic bread. Yum!

I love when an culinary experiment turns out well!

Greek Penne Pasta and Garlic Green Beans

Ok, so it did not turn out looking quite like this, but it will still yummy. I halfed the recipe and it was more than enough for my hubby and me, plus leftovers for lunch. Be sure to really rinse the artichoke hearts, if not it can be a bit on the vinegary side. My husband does not like tomatoes or artichokes, so it says alot when he ate it up. Very quick and easy.

Greek Penne and Chicken

Yield4 servings Active Time20 Min Total Time50 Min
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Ingredients

1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

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Instructions

1.In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2.Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3.Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4.Season with salt and ground black pepper. Serve warm.
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I paired the pasta with this green bean recipe. Again so easy and just a hint of flavor to help you eat your veggies for the day. I am a bit of a garlic fan so I just left them in rather than picking them out, it really does not change anything. Enjoy.

Green Beans with Toasted Garlic

Yield4 servings (serving size: about 1 cup)
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Ingredients

1 pound green beans, trimmed
2 teaspoons butter
1 teaspoon olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

1.Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
2.Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; sauté 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic.