Spicy Southwestern Potatoes And Ham Food

SPICY SOUTHWESTERN POTATOES AND HAM

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place spreadable cheese in medium bowl. Gradually stir in half-and-half and chiles; blend well. Set aside.
• In sprayed baking dish, layer potatoes, broccoli and ham. Pour spreadable cheese mixture over top; sprinkle with Cheddar cheese. Cover with foil.
• Bake at 350°F. for 45 minutes. Uncover; bake an additional 15 minutes or until bubbly around edges.

GRILLED HAM STEAK WITH SOUTHWESTERN RUB

Steps:

• To make the rub: In a small bowl, combine all rub ingredients.
• Brush melted butter on both sides of steaks; sprinkle rub to taste on both sides of the steaks. Save any leftover spice rub in an airtight container for future use.
• Grill ham over Direct Medium heat for 4-6 minutes, turning once halfway through grilling time.
• Slice each cut into four quarters and serve immediately.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

SOUTHWESTERN CAULIFLOWER AND HAM SOUP

Steps:

• In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
• Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.

CHEESY HAM AND POTATO SOUP

Steps:

• Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
• Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
• Dice the ham. If using leftover ham, rinse off any glaze beforehand.
• Melt the butter in a soup pot on the stovetop on a medium-high heat.
• Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
• Add garlic and stir until fragrant (about 1 minute).
• Immediately add the flour followed by broth and milk. Stir well.
• Add ham and potatoes. Stir and bring to a boil.
• Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
• Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
• Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
• Sprinkle cheddar cheese on top with chives and freshly ground pepper.

HAM AND SWEET POTATO SOUP

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

SOUTHWESTERN POTATOES

Steps:

• Place whole little potatoes in a large sauce pan and cover with water.
• Bring to a boil and add the kosher salt then simmer 20-25 minutes until tender.
• Reserve one cup of the potato water and drain the rest by pouring potatoes into a colander.
• While potatoes are cooking, cut the dried peppers down the center from top to bottom, then discard seeds, stem and veins. Cut each pepper in half across the middle so you have four pieces per pepper. Set aside.
• In a small saute pan over medium heat, melt 3 tablespoons of the butter and add the onion and garlic and cook until tender, about four minutes. Remove from heat and add in the dried pepper pieces.
• Once the potatoes are cooked, pour off one cup of the water and put in the pan with the peppers and onion and cover tightly with a lid. Set your timer for 20 minutes.
• After 20 minutes, puree the contents of the pan either in a blender or with an emersion blender. Set aside.
• Heat a large non-stick saute pan over medium heat and melt the remaining two tablespoons of butter.
• Add the cooked potatoes, salt and black pepper and cook and toss for five minutes until they start to brown.
• Add the pureed liquid (the mixture will bubble and splatter), and continue to cook for another five minutes until the liquid starts to evaporate and thicken and coat the potatoes.
• Serve topped with the crumbled Cotija cheese and chopped cilantro.

SOUTHWEST ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
• Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
• Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.

SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE

Steps:

• Gather the ingredients. Heat the oven to 350 F.
• Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size).
• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot and shimmering, add the ground beef, onion, and celery.
• Cook until the beef is browned and vegetables are tender, stirring frequently.
• Add the garlic and jalapeño peppers; cook about 1 minute longer, stirring frequently.
• Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.
• In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn, half of the ground beef mixture, and half of the cheese.
• Repeat the layers, ending with the remaining cheese.
• Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
• Serve hot and enjoy.

SWEET POTATO HAM BAKE

Steps:

• In a greased 1-qt. baking dish, layer half of the sweet potatoes, ham and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 8-10 minutes longer of until cheese is melted.

SPICY BEANS

Steps:

• Rinse beans under cold water, sorting out any rocks/particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level. Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

BAKED SPANISH STYLE TORTILLA WITH HAM

Steps:

• Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
• Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
• Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
• Remove from the heat and let the potato ham mix cool for about 5 minutes.
• Pre-heat the oven to 375F.
• Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
• Add the potato ham mix to the eggs and stir gently.
• The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
• Pour the tortilla mix into the baking molds and place in the pre-heated oven.
• Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
• Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
• Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.

WARM SAFFRON POTATOES WITH SERRANO HAM AND SWEET PEAS

Steps:

• Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
• Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
• Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.