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Monday, April 25, 2011

Easter Dinner Leftovers??

Have Easter Dinner Ham leftover?  Here's a tip on how to use it up.

Ham Breakfast Hash

2 cups - Chopped Ham
1 pkg -   Frozen Hash Browns (thawed)
1/2 cup - Onions
1/2 cup - Green bell pepper
Salt and Pepper (to your liking)
I use our latin Adobo but you can certainly use Cajun seasoning or whatever you prefer.

Saute onions and green pepper in 2 tbsps of Olive Oil till soft, add hash browns and chopped ham.  Cook until golden brown.

Serve with fried egg, poached egg or scrambled egg.  Makes a great quick brunch!

Saturday, April 23, 2011

Recipe for Shrimp and Shells

One of the things that inspires me, (besides my family) is cooking for my friends and family.  I love trying out new recipies and I always ask for either a "thumbs up or thumbs down" and whether I should add it to my recipe box or not.  Here's one of the recipies that I got a definite "thumbs up" from the hubby.   He's a big seafood fan, I'm not but I do enjoy making seafood dishes for him. 



1 lb     Pre-cooked deveined shrimp
1 cup  Chopped yellow bell pepper
1 cup  Chopped orange bell pepper
1 container Grape or Cherry Tomatoes
1 cup  Chopped Scallions (green onions)
1 cup  Corn
2 tbsp Olive Oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp Dried Oregano
2 tbsp Dried Dillweed
1 tsp   Garlic Salt
1 cup  Sour Cream
1 cup  Mayonaise
1 lb     Shell Shaped Pasta

Dressing:  Mix Mayo, Sour Cream, garlic salt, salt, pepper, olive oil, oregano and dillweed in a separate bowl.  Cover and refrigerate.  Meanwhile, boil pasta as instructed on box.  Once pasta is done, drain, let cool for about 15 min.  Once cool, add chopped peppers, scallions, corn, tomatoes and shrimp.  Add dressing (mayo mixture) and fold together.  This is served cold.  Place in airtight container in the refrigerator for 2 hrs or best overnight.  This can be made a day ahead. 

You can certainly substitute the shrimp for crab, lobster or even chicken if you're not a seafood lover.