Very Delicious Ham and Potato Soup

For Christmas we had a spiral cut ham and there was plenty of leftovers.  I searched for a recipe where I could use some of the leftovers.  This recipe was SO good!  I would have posted a picture, but we ate it too fast.  I think that next time I will double it so I can have some leftovers.  The good part about using the food processor was the veggies were so small that you could add other vegetables without anyone noticing.

Ingredients


2-3 stalks celery, diced or chopped
1/2 onion, finely chopped
1 T oil of your choice
3 1/2 cups peeled and diced potatoes
1 cup diced cooked ham
3 3/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground pepper, or to taste

5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

1.I used my small food processor to chop the celery and onion.  I sauted them in canola oil in my stockpot.  Add the potatoes, ham and water.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Keep an eye on the water level, you may have to add more during cooking.  Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk until all of the milk has been added. Continue stirring over medium-low heat until thickened, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  Garnish with shredded cheese or green onions.

Italian Breaded Pork Chops

Ingredients:
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops


Directions:

Preheat oven to 325 degrees.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F.  If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Tangy Crockpot Pork Chops

I got this recipe from a friend who had us over to dinner one time.  I thought this recipe was great!  It was the start of my using the crockpot.

4 pork chops                                                              
1/2 t salt
1/8 t pepper
med onion, sliced in strips
2 celery ribs, chopped
1 green pepper, sliced in strips                                             
1 can stewed tomatoes (14.5oz)

Sauce:
1 beef bouillion cube (or 1 T granuals)
2 T cider vinegar
2 T brown sugar
2 T Worchestershire sauce
1 t lemon juice
1/2 c ketchup


Thickener                                               
2 T cornstarch                                         
2 T water

1. Place pork chops in slow cooker, sprinkle with salt and pepper.  Add onions, celery, green pepper and tomatoes.
2. In a small bowl, combine sauce ingredients.  Pour sauce over veggies and chops.
3. Cover and cook on low for 5-6 hours if chops are thawed.  8-10 hours on low if frozen.
4. Mix thickener until smooth.  Stir into liquid in slow cooker.  If you don't stir well enough, it just goes to the bottom of the crockpot.
5. Cover and cook on High for 30 minutes.
6. Serve with hot cooked rice.