Deviled Ham Salad

Posted on May 9, 2019 by Cindy Kerschner

Deviled Ham Salad adds a touch of sweetness with bread and butter pickles. Creamy, meaty salty-sweet spread that’s great for a sandwich or on crackers. My version uses turkey ham.
Deviled Ham Salad
Welcome to May Improv Cooking Challenge hosted by Nichole from Cookaholic Wife.
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Improv Cooking Challenge: Butter and Pickles – May 2019
Share your best butter and pickles recipe. Making bread and butter pickles or using them in a recipe also counts as well as using the ingredients individually.
I’m a big fan of pickles of any kind. Sweet gherkins, half sours, dill pickles all are delicious! Best of of all, bread and butter pickles.
Bread and butter pickles got their name from common sandwiches popular during the depression. Leftover cucumbers would get pickled so that no food went to waste.
My Deviled Ham Salad used bread and butter pickles to add a touch of sweetness. I love the taste. Mayo, dry mustard, Worcestershire sauce, and onion round out the salad.
Deviled Ham Salad
Deviled Ham Salad

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Deviled Ham Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 servings

Serving Size: 1/2 cup

Deviled Ham Salad

Ingredients

  • 1 cup diced ham or turkey ham
  • 1/4 cup diced bread and butter pickles
  • 2 tablespoons diced onion
  • 2 tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  • Grind ham, onion and pickles together in a food processor. Stir in mayo, mustard, and Worcestershire sauce. Serve as a sandwich, condiment or appetizer.
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About Improv Cooking Challenge
Open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this group
on Facebook at https://www.facebook.com/groups/improvcooking/
Are you up to the challenge?

Posted in #ImprovCookingChallenge, appetizer, ham, salad, sandwich, turkey ham, What's For Dinner? | 10 Comments

Cinco de Mayo Burger

Posted on May 5, 2019 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Cinco De Mayo Burger

May is National Burger Month and a Cinco de Mayo inspired burger is as great way to enjoy south of the border flavors.

My Cinco de Mayo inspired burger serves taco seasoned ground Certified Angus Beef® smothered in melted pepper jack. Topped off with cool, spicy pico de gallo and creamy avocado ranch dressing. Served on grilled flatbread.

Cinco De Mayo Burger

Cinco De Mayo Burger

I’m not big on just seasoning the outside of a burger unless its with salt and pepper only. I mix the taco seasoning into the beef for even flavor distribution. You’ll know that last bite tastes just like the first.
Here’s an easy recipe for taco seasoning you can make at home.
2 teaspoons Chili Powder
1-1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper

Make this burger your own. You can substitute Mexican cheeses like queso fresco, oaxaca, asadero, instead of  Pepper Jack.

The pico de gallo adds a cool accent with a bit of jalepano for a touch of heat. I keep it on the mild side but you can easily crank up the heat if you like!

Cinco De Mayo Burger

Cinco de Mayo Burger

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Cinco de Mayo Burger

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 each

Ingredients

  • 1 pound ground beef (I use Certified Angus Beef® Brand 85% 15%)
  • 1 packet taco seasoning or 2 tablespoons homemade
  • 4 slices Pepper Jack cheese
    • pico de gallo
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 jalapeno or serrano, minced
  • 1/4 to 1/3 cup chopped cilantro
  • juice of 1 lime
  • 1/4 to 1/2 teaspoon salt
    • Avocado Ranch Dressing
  • 1 cup ranch dressing
  • 1/2 ripe avocado
  • 1 teaspoon milk (optional)
    • 4 flatbread
  • leaf lettuce

Instructions

  • Combine beef and taco seasoning. Form into 4 patties. Grill burgers approximately 4 to 5 minutes per side until burger reaches 160 degrees. Add cheese and melt. Remove and rest.
    • pico de gallo
  • Combine tomatoes, onion, pepper and lime juice. Add cilantro and salt to taste.
    • dressing
  • Blend avocado and ranch dressing in blender or immersion blender until smooth. Add a bit of the milk if needed to reach desired consistency.
  • Lightly grill flatbread on both sides. Assemble burger on one half, fold over and enjoy!
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Of course the best burger starts with quality beef. Certified Angus Beef® Brand delivers great taste every time.

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What goes into making a #BestAngusBeef burger? Here’s the science behind the grind!


Cinco De Mayo Burger

Not sure where to find Certified Angus Beef ® brand? Find restaurants or grocers in your area: certifiedangusbeef.com/buy/

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook: Facebook
Pinterest: Pinterest
Instagram: Instagram

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group. See you there!
Certified Angus Beef Brand Kitchen

Posted in #bestangusbeef, #steakholder, beef, grill, ground beef, Mexican-inspired, What's For Dinner? | Comments Off on Cinco de Mayo Burger

Beefy Black Bean Tostadas

Posted on May 3, 2019 by Cindy Kerschner

Beefy Black Bean Tostadas served as a salad in an edible bowl! A Mexican-inspired dish for Cinco de Mayo.

tostadas

I first tried tostadas when I worked at a women’s college. My supervisor at the time tried to beef up “Taco Tuesday” with a variety of Mexican-inspired dishes.

One week we’d have Porchetta, another week, Huevos rancheros or flautas. Then there was a salad version of tostadas.

Tostada or “toasted” refers to the way the tortilla is prepared. Typically deep fried flat or bowl shaped and topped with meat, refried beans, your usual lettuce, tomato, onion and cheese. Pico de gallo and avocado also are added as toppings. Don’t forget the sour cream and salsa!

tostadas

For my version of tostadas I deep fried mini tortillas into an edible bowl. What I do is heat the oil to 350 degrees and use a metal ladle to submerge the tortilla to get the bowl shape.

I also skipped using refried beans. I like the taste and texture of black beans.
tostadas
Beefy Black Bean Tostadas

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Beefy Black Bean Tostadas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1 each

Beefy Black Bean Tostadas

Ingredients

  • 4 mini corn or flour tortilla shells
  • oil for frying
  • 1 8-ounce steak, sliced thin (I used petite sirloin)
  • 1 tablespoon vegetable oil
  • 1 teaspoon taco seasoning
  • 2 cup shredded lettuce
  • 1 cup canned black beans, rinsed
    • pico de gallo
  • 2 plum tomatoes, chopped
  • 1/4 cup diced onion
  • 1/2 small jalapeno, minced
  • 1 tablespoon chopped cilantro
  • juice from 1/2 a lime plus zest
  • 1/4 teaspoon salt
  • sour cream (optional)

Instructions

  • Heat frying oil to 350 degrees. Place tortilla in oil. Submerge tortillas in oil with metal ladle to form bowls or fry flat. Fry until crisp. Drain off excess oil.
  • Season steak slices with taco seasoning. fry in 1 tablespoon oil over medium high heat until browned on all sides. Set aside.
  • Mix together tomatoes, onions, jalapeno, salt and lime juice.
  • Assemble Tostadas with lettuce, black beans, steak, pico and sour cream. Top with lime zest if desired.
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Thanks go out to Heather from Hezzi-D’s Books for hosting our event!

Check out all these Cinco de Mayo recipe ideas from Festive Foodies!

Posted in #FestiveFoodies, beef, Mexican-inspired, What's For Dinner? | Tagged , | 15 Comments

Fennel Barley Chickpea Salad

Posted on May 2, 2019 by Cindy Kerschner

Fennel Barley Chickpea Salad celebrates spring with roasted fennel, nutty barley and chickpeas in a light, honey balsamic dressing. Part of a Festive Foodies National Salad Month celebration!

Fennel Barley Chickpea Salad

I love fresh fennel this time of year. You can use all parts of the bulb even the fronds.

Fennel tastes great raw, sauteed or roasted. For this salad, I roasted the fennel with a little olive oil. The sweetness of the fennel draws out the earthy taste of barley. Both are so good with chickpeas and even better all together!

Fennel Barley Chickpea Salad

Thanks Kate from Kate’s Recipe Box for hosting our #NationalSaladMonth event!
Fennel Barley Chickpea Salad

Fennel Barley Chickpea Salad

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Fennel Barley Chickpea Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Serving Size: 1/2 cup

Ingredients

  • 1/2 cup chopped fennel bulb
  • 1 tablespoon olive oil
  • 1 cup cooked barley
  • 1 cup chickpeas
  • 1/4 cup chopped red peppers
    • dressing
  • 1 tablespoon olive oil
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • dash of pepper

Instructions

  • Toss fennel in olive oil. Spread evenly on cookie sheet and roast at 350 degrees for about 20 minutes until browned and tendered.
  • Stir together fennel, barley, chickpeas and peppers.
    • dressing
  • Whisk together oil, vinegar, honey, salt and pepper. Pour over salad and mix.
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Be sure to check out all these great salad ideas from Festive Foodies!

Posted in #FestiveFoodies, barley, brunch, salad | Tagged , | 15 Comments