My Ham and Bean Soup

My daughter always asks for this so I thought I'd write it down for her. She does not have a kitchen or space for leftovers in her fridge so it is a 2 person one pot recipe. 

(Note: Can be used with a crock pot. Just add stir, turn on low all day). Easy!

Get two cans of northern beans, buy a ham steak and cut into small bites, 1 carrot cut in small pieces, 1 stalk celery cut into small pieces, 1/4 onion diced, 1 bay leaf, 1 tsp granuled chicken bouillon. Throw all in the pot (bean juice and all), stir, and add enough water to your consistency you like. If you decide you want more carrots, go for it and add more. Add salt to taste or more chicken bouillon if needed. You can add white pepper if you like, but I never do. 

Heat to boil, then turn down, stir and cover the pot and let low simmer until celery and carrots are soft. Stir occasionally. If it is too soupy (AFTER it is done), make a small amount of cornstarch water and mix in to thicken. Take out the bay leaf and serve.

Sunday Pork Roast

I came across this recipe looking for ideas for my pork roast and we absolutely loved it. When I love a recipe I just have to save it here so I can use it again!!

I love all the fresh ingredients and the apple juice seems to make it so much more savory. At first when you heat it up fast I wasn't so sure, my kitchen was kind of smoky, but now I know it sears the flavors in until it is done roasting. Definitely keeping this one around!

Ingredients

3 to 5 pound pork shoulder or butt roast
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Vegetables

2 large white onions cut into 2 inch chunks
1 pound baby carrots
1 1/2 pounds baby red potatoes
2 cups apple juice
1 sprig fresh rosemary
salt and pepper to taste

Instructions

Preheat oven to 450 degrees.

Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.

Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.

Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.

Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Credit to "The Stay at Home Chef" - https://thestayathomechef.com/sunday-pork-roast

Easy Air Fryer Chicken Thighs - OMG!!

Ingredients

5 chicken thighs, boneless and skinless

1/2 cup panko breadcrumbs

1 teaspoon cumin, ground

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons fresh chopped parsley, for garnish (optional)

Instructions

Using a gallon size plastic bag, place all the chicken seasonings and the thighs in the bag. Shake the bag until each piece is well coated.

NOTE: A lot of people don't like using plastic bags and prefer to use a bowl. I've found that if you use a large bowl with a lid, you can shake the bowl and it coated the meat really well.

Next, place each piece of meat side-by-side in the basket. It's ok if the meat touches, but it should not overlap.

If your air fryer has a chicken preset, select that option. The screen will display 20 minutes. Press the start button.

NOTE: If yours doesn't have that preset, set it to 360°F and let it cook for 20 minutes or until the meat has reached an internal temperature of 165°F.

When done, open the basket and let the chicken rest for 5 minutes before serving.

Recipe courtesy of Recipes Worh Repeating