Hambones…love ’em or hate ’em. What do you do with your leftover hambone? I used to toss it but after tasting this soup recipe, I’ll be using it.
A few years ago I tried (successfully in that I liked it) to make bean soup from a leftover hambone. It was good enough until my daughter texted me a recipe called Leftover Hambone Soup from Damn Delicious. This recipe was first published in 2013 but it’s a keeper.
Other than the thyme, I didn’t measure anything. I substituted red kidney beans for white ones, added a few stalks of celery, diced, and omitted the bay leaves and salt. Many commenters on the recipe on the blog also changed up the amounts to suit the items in their pantries but the hambone broth is essential for that delicious flavor. It took longer for me to prep than suggested so from start to seems to take me longer to do the prep for most recipes so allow two hours from the get-go to serving it up with some crusty bread.
This soup will be my go-to hambone soup from now on. And looking forward to our next ham! Click here for the recipe.
What do you do with your leftover hambone?
Mr. Aitch and I had shrimp on the grill Saturday night and had some leftover. Not enough for another meal but enough for something.
So I put on my thinking cap and came up with a version of Shrimp Alfredo using ingredients that I had on hand: low-fat cream cheese, Romano cheese, milk, garlic powder, red peppers, and egg noodles. And of course, the shrimp seasoned with Old Bay. We also had a fresh garden salad.
And wine. Always wine.
I decided to write down the recipe after we tasted it. Yummy!
Tired of turkey? But still have some leftover from your bountiful feast?
It’s OK to substitute turkey for chicken and I have two great recipes for you and a suggestion for another meal/snack to help use up the leftover fowl.
My chicken corn chowder is great and you don’t really have to measure the ingredients. More leftover turkey? Add it in. Too much leftover corn? No problem! Click here for the recipe.
White Chicken Chili is another way to finish up the turkey. This one can be as spicy or mild as you like and only has 5 ingredients. My daughter came up with this recipe and won a chili cooking contest with it – though I claim it as my own.
The last suggestion is the famous Buffalo Chicken dip that’s been around for years! You probably already have this in your recipe file but click here and it will take you to the one I use.
The hardest part?
Grating the carrots.
But I used my food processor this time. The grated carrots were a larger grate than I wanted but the cupcakes still turned out fine.
Actually the hardest part is not eating all of them at once!
2 c. flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 cups cooking oil
3 cups grated carrots
1/2 cup walnuts (optional)
Add eggs and oil to all dry ingredients. Beat till smooth. Add carrots and nuts, if using. Place in a greased 9×13 pan. Bake at 350 degrees for 40-45 minutes. Cool before icing.
For cupcakes: Fill cupcake pans with liners and fill 3/4 full. Cake is dense and doesn’t rise as typical cupcakes. Bake at 350 degrees for 20-25 minutes.
Cream cheese icing:
1 pound powdered sugar (approx. 4 cups)
8 oz. package cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla
Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until fluffy. Ice cake or cupcakes.
For icing carrots and stems: reserve 1/4 cup icing and add orange (5 drops yellow, 1 drop red) food coloring and place in a zip bag. Cut small hole in a corner and make carrots. For stems: take 1 tablespoon icing and add 1-2 drops green food coloring. Place in zip bag and pipe two stems at the top of the carrots.