Crock Pot Ham, Green Beans, and Potatoes

Stole this recipe off the counter of my mother in law's kitchen the other day (actually 6 months ago) and finally threw it together because we had leftover ham. And it was so tasty - I was really surprised how good it was. For our little family however I halved the recipe, but maybe next time I won't. It will make great leftovers.

I am a one pot meal kinda gal that is why I love soups, stews, and casseroles so naturally crock pot meals I love. And who doesn't want to come home from work to smell dinner without the work? Especially this one, just a bit of cutting the night before, throw in the fridge, and done. EASY PEASY! Going to keep this one.

Ingredients:

2 pounds fresh green beans

2 pounds ham

4 baking potatoes

1 large onion, optional

3 cups water

Salt & pepper, to taste

Directions:

Dice the ham, green beans, onion and potatoes. 

Add ingredients into your Crock Pot with 3 cups of water and season with salt & pepper (according to taste). You can also use Steak Spice in yours. 

Cook for 6 hours on Low. 

Tip: To get a crispier dish, we'd suggest sautéeing everything in a saute pan once it's done cooking in the crockpot.

Turkey Hash

2 cups cubed cooked turkey or chicken
1 1/2 cups cubed cook potato (white, sweet or both)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 tablespoons chopped fresh parsley
6 tablespoons heavy or whipping cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good-quality curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon vegetable oil

Combine the turkey, potatoes, onion, bell pepper, mushrooms and parsley in a large bowl. Toss well.
In another bowl, stir together the cream, egg, garlic, Worcestershire sauce, curry powder, paprika, salt and pepper.
Stir the cream mixture into the turkey, and let it stand for 30 minutes, stirring occasionally.
Heat the oil in a 10 inch ovenproof nonstick skillet over medium heat. Add the turkey mixture. Cover and cook until the bottom is set - about 5 minutes.
Preheat the broiler. Transfer the skillet to the broiler. Broil until the top is set and golden brown - about 5 minutes. Serve immediately. Makes 2 to 3 portions.

Recipe found at http://www.blackdog4kids.com/holiday/thanks/dinner/hash.html

Warm German Potato Salad

A warm bacon vinaigrette dressing on potatoes is a classic of the German kitchen. Serve this hearty salad, and Old World Sauerkraut, alongside brats or roast chicken with a stein of beer.Ingredients

•3 pounds small (2 - 3”) red boiling potatoes, scrubbed well

•6 bacon slices (5 oz), cut into 1/2-inch pieces

•2 celery ribs, cut into 1/4-inch dice (1 cup)

•1 1/4 cup chopped sweet onion such as Vidalia or red

•1/2 cup chopped fresh parsley

•3 tablespoons olive oil

•1/2 cup distilled white wine vinegar

•2 teaspoons sugar

•2 teaspoons coarse grained or Dijon mustard

•1 1/2 to 2 teaspoons salt

•3/4 teaspoon black pepper

Directions

Steam potatoes in a vegetable steamer, until tender when pierced with a paring knife, 15 to 20 minutes. Transfer to a cutting board. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, 8 minutes. Then add onion into pan and continue cooking until bacon is golden and crisp, about 12 minutes total. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet. Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to a large bowl along with bacon, celery, onion and parsley. Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat. Serve warm.

Simple Shepherd's Pie

I got this recipe from my ex mother in law...and am posting it here for Michael, who seems to be raving to everyone about my cooking -huh? I know. I am good at creating poor man food with 5 ingredients or less, and thing is I am happy with eating it too. I like to eat, but I am no chef.

Brown 1 pound of ground beef seasoned with salt and pepper. The fattier the beef the more flavor of course, but any can be used.

While the beef is cooking make the mashed potatoes. Peel about 10 or so, to make a nice hearty size.

After beef is browned, drain and add to cover bottom of a 9x13 casserole pan. I use the pyrex glass kind, but any will do.

Drain two cans of salted kitchen cut green beans and add to beef. Pour two small cans of tomato sauce on top. Spread the beef, beans, and sauce evenly on bottom of pan and level out.

Drain and mash potatoes with a nice amount of butter a little milk, not too much. I like mine a little lumpy but my MIL used to whip them to the point they were baby food.

Top the beef and bean mixture with the mashed potatoes to make a layer. Then top with a cup of shredded cheddar, medium or sharp depending on how much flavor you like.

Bake at 350 for 30 minutes until the cheese is melted and the beef mixture is bubbly. Let cool for about 5 minutes before serving.