The Cooking Channel

I enjoy cooking for my family, trying new dishes and letting my creativity flow in the kitchen. Feel free to try the recipes, tips and meal ideas with your family.

(Bonus Video Included) 15 Bean Soup w/Leftover Holiday Ham & Bone

Hoping you all enjoyed your Christmas with your family and friends. We enjoyed our time with our kids and since they’re on winter break we’ll have many more days like this. Today I want to share with you what to do with that holiday ham and bone before you and your family get tired of it.  This meal isn’t necessarily for right after the holiday unless you want to cook it right away.  Otherwise throw it in the freezer and use this recipe for the day you take it out.

 

Ingredients you’ll need for this recipe:

1 Leftover ham & bone

1 Bag 15 Bean Soup (ham flavor packet will be added 30 minutes before serving our soup)

1 Medium Onion Diced

1 Lemon Squeezed (will be added 30 minutes before serving our soup)

32 oz. Vegetable Broth

32 oz. Water

2 Tbl Spoons Minced Garlic

***Don’t forget to put yo foot in it***

 

Tools:

Crockpot

 

Let’s get started (finish reading post or watch video directions)

 

We’re going to start by adding our hambone to our crockpot. Once the bone is added we’re going to rinse our beans and add them to the pot as well.

We’re rinsing our beans to make sure we remove any dirt and make sure there’s no foreign objects floating around.

Once your beans have been added to the crockpot, add in your diced onions and pour in your vegetable broth.  Your container of vegetable broth is 32 oz. so, once you’ve emptied the container fill it with water and pour that in too.  You’re more than welcome to use another container of vegetable broth, but since this ham and bone will add so much flavor, we can save the couple dollars and use some agua.

Now, add in your ham.  I’ve diced mine into small to medium size chunks.

Before we add the lid and turn on our crockpot we’ll add in the minced garlic.  Save the squeezed lemon and ham flavor packet for after it’s almost time to serve.

Now, we’re going to turn our crockpot on high for 6 hours *cue jeopardy music*

6 Hours Later

Add in your squeezed lemon juice from your lemon, the ham flavor pack, stir and allow to cook for 30 more minutes.

*cue jeopardy music*

Remove the bone and serve it over some rice or without and add some cornbread or your family’s favorite bread or dinner rolls.

Enjoy this remix on your leftover holiday ham and bone.

 

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Mama Minute: Leftover Soup

Back in the day when I was living home with my mama, I had a friend over while my mom was about to cook dinner.When I looked in the fridge there was nothing in the fridge. NOTHING!My mama started pulling stuff out and throwing it in a pot.My friend looked at me like what is she doing throwing all that stuff in there. Ugh!My mama made soup and my friend never stopped talking about it.She would always ask,

Did your mama make some more soup?

Who would have thought some so delicious came from absolutely nothing.

Well, this weekend while cleaning out the fridge I found some food that I wasn’t willing to part with yet. Hubby cooked dinner this week and there was leftover stuffed chicken and diced potatoes from that meal. Also, there were some leftover mashed potatoes and corn on the cob from one of the meals I cooked. I chopped up the chicken, removed the corn from the cob and threw it in the crock pot. Threw in about 1 to 2 cups of water and a big’ole tablespoon of Better than Bouillon flavoring and let it cook on high for about an hour.

Making soups in my house is something I do frequently.One of the reason I make soup often, is so that my husband can take it to work with him in the morning and have it with his muffins/bread and coffee. The Leftover Soup I made from the leftovers in fridge was exactly what my husband is taking with him this week.

Before you toss the leftovers in the fridge, try using it to make some Leftover Soup. If you don’t own a crock pot, toss it in a pot and cook it on simmer for about an hour.

The next thing I did was put the soup in some small storage containers to go.You can use your soup for now or place it in the fridge for future consumption.

leftover soup

Have you made a pot of soup lately?The season is about to change and nothing like a good’ole bowl of soup.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Poképudding

In the kitchen with Jala adding a twist to Banana Pudding and making Pokepudding (the kids helped me name it)Using the standard vanilla pudding and wafers to make the banana pudding. I added a twist by using marshmallows, oreo cookies and red velvet chips ahoy to give the banana pudding the Pokeball look.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Mango Lemonade Drink

Oh how I love a refreshing drink on a hot summer day.  We have a little over a month before the first day of fall and I think we need to guzzle up all of the invigorating drinks before then.  Now, I hope you don’t think that you can’t enjoy these drinks in the fall too?  You can certainly add them to your upcoming Football Season Menu and serve them at your parties.

Today I’m sharing a Mango Lemonade Drink.  It’s quick, easy and all you need is a few ingredients.

You’ll need:

1 Can Sliced Mangoes (I placed mine in the freezer so that they would be nice and FROZEN)

1 Can Concentrated Lemonade Juice

A few sprigs of mint (Optional)

3 Cans of Water (Use the lemonade can)

1 Cup sugar (or add to taste if you’d like less sugar)

First we’re going to start off by adding our 1 Can of concentrated lemonade to our pitcher.

 

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Next, were going to add our frozen mangoes and after we’ve added the mangoes, it’s time to added our 3 cans of water.

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Stir everything well and now is your time to add in your sugar.  You’re going to stir it in before you begin to add the sprigs of mint if you choose to do so.  Stir everything in well and we’re going to place the drink in the fridge for 2-3 hours or more.  You may also decide to do this the day before an event or for dinner the following day.  The great thing about adding the mango and the mint and letting them set for hours, both get a chance to infuse the drink and give it a rich Mango Lemonade flavor with that hint of mint.

Once your drink has chilled either overnight or a few hours we’re going to remove it from the fridge.Since the drink has sat we’ll need to stir it up again before serving.

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Let’s get ready to fill those glasses and share this refreshing drink with our love ones, family or friends.  Lemonade is one of our families favorite drinks, so I enjoy putting a twist on it whenever I can.  Hope your family and friends enjoy the Mango Lemonade as much as we have this summer.  Don’t forget, you can always add this to your Fall, Winter or Spring menu too. Enjoy

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Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Freezer Preserving Tomatoes & Peppers

One of the things I’ve been trying to perfect with gardening this season is preserving our harvest for future use.  Enjoying the fruit of your labor at a later date is one of the many perks of raising your own vegetables and that’s something I’m trying to culminate.

Dehydrating Garden Fresh Herbs

 

We’ve been doing good with preserving our herbs and now, that we have harvesting, dehydrating and storing herbs down, it’s time to do the same with the other vegetables.However, when it comes to preserving your harvest, what often happens is you may only have enough to harvest and eat now and nothing to eat later. So, the now and later plan goes out the window and you’re eating for the now. Of course that all depends on how much we plant and if everything goes well with the vegetables.  Thankfully we’ve been getting an overflow of roma tomatoes.

 

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Once we harvest one or two baskets, it’s time to harvest more.  To keep from becoming overwhelmed, I quickly take care of the batches of tomatoes as we bring them in the house.  I’ll start off by cleaning my harvest and prep them by removing the area the stem was and cutting an X on the bottom of the tomato.  After they’ve been cleaned and prepped I boil them for about 30 minutes and the amount of time depends on how many tomatoes I’m preparing. Many people roast their tomatoes, but with preparing so many, I like to make the task as easy as possible by boiling them.  Once they’ve boiled and cooled off, I remove the skin, put them in the crock pot and after a few hours blend them with a hand blender and add my fresh seasonings.

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Next year’s goal I’d like to learn how to can.  After having a bad experience with canning a few years ago, I gave canning up.  Although, seeing mason jars filled with garden fresh vegetables lined up on shelves will bring back childhood memories of my annual trips to Missouri with my grandma, lined up in my freezer will have to do.

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Another vegetable I’ve freezer preserved are those tasty poblano peppers.  Hubby planted poblano peppers this year and they’ve been plentiful as well, unlike last year.  Last year we got nothing.  Not one darn poblano.  My husband loves when I make stuffed poblano peppers.  They have the best flavor and make great appetizers or a meal when served with rice and some vegetables.

So, I harvest all the poblanos that were ready, cleaned them up and blanched them.  Once they cooled I layed them on a tray and placed them in the freezer to freeze.  After they were frozen I removed them from the freezer and place them all in a large freezer bag.  Freezing them before placing them in a bag assures that they won’t stick together and when I was ready to use them I can grab as many as I need.

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Although we’ve been getting a great harvest, we’ve also had some trouble in the garden.  One being powdery mildew and the other blossom end rot.   Although some of the tomatoes and peppers have been experiencing the blossom end rot, I’ve still been able to get some use out of the vegetables that have been plagued with this problem. Like this variety of pepper mix here that I put together.

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All the peppers that had the blossom end rot, I removed the damaged part and cut up the part that was good, placed them in small portions in freezer bags to use in any meal. I can officially say that this week has been a successful week with freezer preserving tomatoes and peppers.  Have you been preserving any of your garden vegetables and if so, which vegetables and how do you like to preserve your vegetables?

Watch video below

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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