ham Archives – The Pinterested Parent

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Sun
03 ^rd

Crescent Roll Breakfast Muffins

Posted by Pinparent — 8 Comments

The battle at mealtime continues… Here are few funny things about my daughter and food. She will not eat a plate of macaroni because she says it is disgusting but she will dip Frosted Flakes in ranch dressing and tell me “Mmmm Mmmmm, it is so delicious.” She boycotts certain foods because she says they are “Too cheesy, but will ask for a slice of cheese each and every time we go the deli department at the grocery store.” and then a food that was her favorite last week, she will push a way from her this week with the claim “I do not like this.” Siiiiiiigh!

Mealtimes are tough. Our daughter rather be doing anything else in the world than eating. We entertain her during meals with books and talking about our day, but most of the time she just wants to jump down and play. I also have noticed the larger variety of foods given to her on one plate the more she scoffs at it. We try to keep it simple. Bite sized foods work best & of course whenever I can throw something into a muffin tin or roll it into a ball, I do it.

When Mai first started her path into pickiness, there was one thing that usually never failed, wrapping her food in a crescent. I made crescent stuffed everything for a little one. I had almost forgotten about this. We had a can of crescent rolls in our fridge & I thought we could re-visit our old trick & see if it could still work it’s magic.

Ingredients:

On can of crescent rolls or crescent dough

4 eggs

1/2 cup of ham finely diced

1/2 cup of finely chopped broccoli

1 tbsp of parmesan

1 tsp of water

Pepper to taste

Cheddar cheese optional

Directions:

Preheat oven to 375. In a medium mixing bowl beat the eggs & water. Add the parmesan, ham, broccoli & pepper. Stir well. Roll out the crescent dough (If using crescent rolls, pinch the seams together & join into one sheet. Slice into 24 squares about 1 1/2 on each side. Push each square into a mini muffin tin opening working it around to form a cup. Pour the egg mixture into each cup filling almost to the top. Sprinkle with cheddar cheese if you desire. Bake for about 10-15. Cooking times will vary.

Mai made mommy very happy by gobbling up my muffins & daddy liked them so much he started a list of different varieties we could use to make for football parties.

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Sun
13 ^th

Macaroni & Cheese Bites With Ham

Posted by Pinparent — 2 Comments

Being a working mom, it is hard to be away from my daughter all day. It is a struggle for me to walk out that door every morning. If I am lucky I get to see her wake before I walk out the door. Most evenings I do not return home until almost 6 pm. When I get home from work, I am so excited to see my munchkin. The last thing I want to do is spend all my time worrying about dinner & then getting into our usual battle over her not eating it. It is exhausting. I try to opt for quick kid friendly food during the work week. It is difficult with my daughter’s picky diet. It is honestly a roll of the dice as to whether she will eat or not. Even her old standby foods sometimes fail us, but still I try. I am always trying to re-introduce foods even the ones she hates in hopes that she will learn to like them. One food that she has never liked & has often puzzled me is mac & cheese. What kid doesn’t like mac & cheese? Mine apparently.

My daughter like most toddlers loves bite sized foods. For some reason it is not simply enough to cut the food into small pieces, it must be formed this way from the get go. I am not complaining though, I find the little morsels to be fun to eat as well. Our last experiment was bite sized macaroni & cheese with ham. Would this fool my little food diva into eating it? Let’s find out.

This is a quick & easy one.

Ingredients:

1 box of Velveeta shells & cheese

1 6 oz ham steak thinly diced (about a cup – 1 1/4 cup)

1 egg

Pepper to taste

Directions: Preheat the oven to 400. Prepare the boxed mac & cheese. Mix in the diced ham, stir until ham is evenly distributed. Stir in the egg & add pepper to taste. Spoon the mixture into a greased mini muffin tin filling to the top. Bake for 15 minutes. Use a spoon to slide out the bites.

Did my bite size treats impress my tough little food critic? Unfortunately this experiment failed me. She took a bite & said, “I don’t like cheese.” & then spit it out. The good news is they were a big hit with my husband. I did get Mai to eat at least an ear of corn on the cob. Back to the drawing board, but for those of you with mac & cheese lovers in your midst, they might enjoy these bites. The battle continues.

Mon
28 ^th

Barbecue Ham Fried Rice

Posted by Pinparent — 7 Comments

Being Vietnamese, I grew up eating rice. I ate a lot of rice. As an adult not much has changed. It is one of my favorite side dishes to a meal, but rice doesn’t only have to be a side dish. Sometimes it can be the main course.

Ingredients:

Day old rice – 2 cups measured before cooking.

2 ham steaks, cubed

1/2 cup of chopped onion

1/2 cup of thinly chopped or shredded carrot

1/2 cup of chopped baby corn

1 can of chopped water chestnuts

1 cup of frozen peas

2 eggs

2 tbsp of olive oil

Sauce

1/4 cup of raspberry jam

1/4 cup of bbq sauce

1/2 tsp of minced garlic

2 tbsp of seasoned soy sauce ( Green mountain or Maggi are my favorites,) They have a completely different taste than Kikkoman or La Choy.

Pepper to taste 1 tbsp of water

Combine all ingredients in a bowl. Stir well.

Directions:

Cook 2 cups of white rice. Refrigerate overnight. This is important. Fresh rice will make for mushy fried rice.

Cut the skin of the outside of the ham steaks & cube into 1/4 inch chunks. Chop and set aside all vegetables except the peas.

Scramble the eggs with a splash of water. Water makes for fluffier eggs. Spray a large frying pan or electric skillet with cooking spray. Turn the stove or skillet to medium- low heat. Add the egg. When the bottom of the egg firms, flip it quickly. Let cook briefly. You want them just firm and fluffy. Transfer to a bowl and set side.

Turn up the heat to medium – high heat. Add a tbsp of olive oil. Add the ham & stir, cooking until the edges brown slightly. Add all the vegetables. Stir until the peas have thawed and onions have tendered. Pour the sauce mixture over the vegetables. Stir until evenly coated. Pour vegetables into a bowl and set aside.

Add another tbsp of oil & add to the pan or skillet. Add the rice. The rice will be hard and need to be broken apart as you stir. Spread out in a flat layer & and fry until the edges brown slightly. Pour the vegetable and sauce mixture over the top and stir until the rice, vegetables and sauce are evenly distributed. Remove from the heat & toss in the egg. Serve hot.

I love to eat with chopsticks when I can.

Mai wanted to learn too.

This was a huge hit. My husband ate 3 full plates worth. That is all the applause I need.

Chicken Cordon Bleu Risotto

Posted by Pinparent — 18 Comments

I recently discovered that my little girl loves ham. It was an amazing discovery considering that she does not eat anything. Mommy wanted to make a family dish tonight using ham in hopes that my little picky eater would gobble it up. Did it work? Join us for dinner & see.

Chicken Cordon Bleu Risotto

Ingredients:

2 cups of rice

1 1/2 cup of diced ham

1 1/2 cup of cubed cooked chicken

6 slices of swiss cheese

2 cans of heated chicken broth

1/2 cup of water

1 cup of heated milk

1 tbsp of olive oil

1/4 cup of grated parmesan

1/2 tbsp paprika

1/2 tsp pepper

Directions:

In a large skillet, add oil & ham. Cook over medium heat just for about a minute or 2 stirring the ham and browning slightly. Add the water and rice. Stir constantly until all liquid is absorbed. Stir in chicken broth, adding only a 1/2 cup at a time, letting all liquid get absorbed in between adding more. Continue until you have used all of the broth. Add the chicken, parmesan & spices. Stir in milk a 1/2 cup of milk and stir until it is absorbed & then add another 1/2 cup, also stirring until absorbed. Remove from the heat & add the cheese and stir until melted.

*Risotto is meant to be al dente but if you prefer a softer texture you may continue to add liquid until you reach your desired consistency.

Unfortunately, the little one refused to eat mommy’s risotto but hubby, Nanna & me all enjoyed it.