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Insanely Delicious Ham Salad

This amazing ham salad is filled with so much flavor! Super simple and easy to make, use some leftover ham and you can whip this up for lunch in under 10 minutes!

I love a good sandwich! Whether it’s for breakfast, lunch, or dinner and you can find one to fit. If you love sandwiches like me then you MUST TRY this French dip, this grilled cheese, and this Cuban sandwich!

Ham Salad

I love a good twist on the classic chicken or egg salad. I especially love this ham salad recipe because it is a good way to use up any leftover ham that I might have! Actually, sometimes I will just meal plan with this in mind for the day after I make a ham. It’s so easy and fresh to make. Not to mention that I can add it on top of my favorite bread a voila, I have myself a delicious sandwich!

If you have 10 minutes and some ham on hand then you can make this ham salad in no time. Eat it plain or add it to some bread. Either way, it will taste so delicious! The mixture of ham, mayo, eggs, spices, and some fresh lemon juice makes the most amazing combination! In fact, this is a meal that my kids love eating. You know they love it when they look more forward to this instead of the meal with the fancy ham from the night before!

Ingredients for Ham Salad

This recipe is so easy and really all you have to do is dump the ingredients and mix them up! See the recipe card at the bottom of the post for ingredient measurements.

Ham: I use a food processer to chop up my ham. But, I’ve also used cubed ham that I’ve had on hand too. Boiled eggs: Boil these up and peel them before you start this recipe.  Mayonnaise: Classic in a ham salad recipe, the mayo combines all of the ingredients together. Celery: Chop this up into small pieces before mixing it in. Onion: I love the flavor that this onion brings to this recipe! Relish: A classic ingredient to these types of salad recipes. Mustard: You can use regular or spicy mustard, it’s totally up to you. Salt and pepper: These are added in to taste. Parsley: This flavor brings such a good taste to the salad. Lemon: You can use lemon juice from a bottle but I prefer fresh. It’s a much brighter taste.

Let’s Make Some Ham Salad!

Mix this all up and you will have the perfect ham salad for lunch and picnics! It’s SOO GOOD and easy. You can’t beat that combo!

Pulse ham: In a food processor add the ham and pulse until it is small and crumbly. You can also chop into really small pieces.Add ingredients, mix and serve: In a medium bowl add the ham, eggs, mayonnaise, celery, onion, relish, mustard, salt and pepper, parsley, and lemon juice. Stir all the ingredients together. Serve with crackers, or on bread as a sandwich.

Variations

One of my favorite things about making ham salad is that it can be switched up every single time! Add things in, take stuff out! Really, just make it perfect for you!

Ham: Use any type of ham you have on hand. Whatever you use, chop it up or shred it so it is easy to spread, spoon, and eat. Nuts: If you want, you can add in some nuts! Pecans are a classic but you can substitute them for walnuts, almonds, or cashews. Roast them for a bit of extra flavor. Mayonnaise: If you are not a fan of mayo, you can use sour cream or non-fat Greek yogurt. Pickles: If you like pickles then try chopping up about ½ cup of dill pickles and adding them into the mix.

Can I Make This Ahead of Time and Freeze It?

Yes! To make sure that you freeze it safely, do this immediately after you make it. Put it in an airtight container (labeled with the date) and it can last in your freezer for 1-2 months. When you are ready to eat it, take it out and put it in your fridge to thaw. Then, dish up and enjoy!

How to Store Leftovers

This ham salad will stay good in an airtight container in your fridge for up to 5 days. Plan ahead and use it for lunches all week long!

Print

Insanely Delicious Ham Salad

This amazing ham salad is filled with so much flavor! Super simple and easy to make, use some leftover ham and you can whip this up for lunch in under 10 minutes! 
Course Main Course
Cuisine American
Keyword ham salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 430kcal
Author Alyssa Rivers

Ingredients

2 cups ham ground3 large boiled eggs chopped1/2 cup mayonnaise1 stalk celery chopped1/4 a onion chopped2 tablespoons relish1 tablespoon mustardSalt and pepper to taste1 teaspoon parsley choppedJuice from half a lemon

Instructions

In a food processor add the ham and pulse until it is small and crumbly. You can also chop it into really small pieces.
In a medium bowl add the ham, eggs, mayonnaise, celery, onion, relish, mustard, salt and pepper, parsley, and lemon juice. Stir all the ingredients together. Serve with crackers, or on bread as a sandwich.

Nutrition

Calories: 430kcal | Carbohydrates: 3g | Protein: 20g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1188mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Brew Review – West Floridian Christmas by Infinite Ale Works @InfiniteAleWork

I’m not going to lie, my fridge is still fully stocked of Martzens as Oktoberfest will never leave me. But I know that it’s Christmas time. And with that I need to start drinking more Christmas beers. For the most part, those ‘Holiday’ releases tend to be winter warmers, and I’ve never been a big … Continue reading Brew Review – West Floridian Christmas by Infinite Ale Works @InfiniteAleWork

Originally found on FloridaBeerBlog.com Read More




Homemade Tortillas

These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!

Mexican recipes are so delicious and these tortillas are perfect for them. Try making these tortillas to go with these tacos, chimichangas, or even breakfast enchiladas!

Homemade Tortillas

I know that we all go to the store and grab a bag of tortillas and put them in the cart. Maybe we even go the extra mile to get the uncooked ones from Costco and take the extra step to cook them up. But trust me when I say that you need to stop buying tortillas from the store and you need to make these instead! They are THAT good. Plus, they are easy to whip up and I can double the recipe to make sure that I have some on hand all the time!

Not only are these simple to make but your kids will LOVE helping you. They can help make and then roll them out for you! The thing that I like about making them at home is I can make them any size that I want. That way, when I make street tacos or burritos, I can customize the size of the tortilla! Entrees, sides, and even desserts can be made using these homemade tortillas. Whip these up, you won’t regret it!

Ingredients to Make Homemade Tortillas

These tortillas only use five ingredients! And not only that but they are ingredients that I bet you already have in your kitchen! See the recipe card at the bottom of the post for exact measurements.

Flour: All purpose flour works great for these tortillas. Salt: You don’t need too much salt to enhance the flavor of these tortillas. Baking powder: This will keep the tortillas soft. Vegetable oil: This is used to combine the ingredients. Warm water: The warm water is added to bring everything together.

Let’s Make Some Tortillas

Putting these homemade tortillas together is the easy part! The hard part is waiting for them to rest before you cook them. Don’t skip this step. Letting the dough rest will make it easier to roll out!

Whisk: In a large bowl whisk together the flour, salt, and baking powder.Add oil and water: Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.Cover dough and let it rest: Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.

Roll Out Dough

Divide and roll out: Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.Cook tortillas: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.Serve warm: These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.

Ways to Use Homemade Flour Tortillas

Homemade tortillas are so versatile and they can be used in so many ways. Here are a few ideas for you to try out!

Sandwich wraps: These tortillas are soft and plyable which makes them perfect for sandwich wraps. Add in all of your favorite sandwich ingredients and wrap them up in this delicious tortilla. Or, try out these Turkey Bacon Ranch Pinwheels. They are so delicious! Make them sweet: I love adding on some cinnamon and sugar to sweeten these tortillas up. Check out these Cinnamon Sugar Tortilla Chips for the exact recipe! Make them chips: Cut up the cooked tortilla and bake them at 400 degrees for 5 minutes. Use them to dip in this Pineapple Salsa or Hummus for a yummy snack!

How to Store Leftovers

Once these homemade tortillas have cooled then you can put them in a ziplock bag in your fridge. They will last for about 2-3 days.

Print

Homemade Tortillas

These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!
Course Side Dish
Cuisine Mexican
Keyword homemade tortillas, tortillas
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 10 8-inch Tortillas
Calories 228kcal
Author Alyssa Rivers

Ingredients

2 cup All Purpose flour1 teaspoon salt1/2 teaspoon baking powder5 Tablespoons vegetable oil or melted butter2/3 cup warm water

Instructions

In a large bowl whisk together the flour, salt, and baking powder.
Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.

Video

Notes

Updated on December 27, 2021

Originally Posted on August 1, 2012

Nutrition

Serving: 108 inch tortillas | Calories: 228kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 293mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Calcium: 40mg | Iron: 2mg

Originally found on The Recipe Critic Read More




Cinnamon Swirl Bread

This bread not only tastes amazing but those thick cinnamon swirls make it gorgeous enough to impress any guest! WIth the perfectly golden outside and delicious cinnamon flavor on the inside, you will come back to this again and again!

If you love homemade cinnamon-flavored foods as much as I do then you MUST TRY these cinnamon rolls, snickerdoodles, and this cinnamon honey butter. They are all the perfect amount of sweet!

Homemade Cinnamon Swirl Bread

This bread is one of my kid’s favorite things to eat as a snack or even toasted up for breakfast. I used to buy the cinnamon bread from Costco, which my kids went crazy for, but after making this recipe, I’ve never gone back! This cinnamon swirl bread is so easy to make! If you have never made any bread before, this is a great place to start. Plus, it’s sweet and delicious so you won’t regret it!

My favorite part about this bread is that it isn’t too overpowering on the cinnamon flavor. It’s just the right amount so that I’m not too overwhelmed when I take a bite. I like to bake a few loaves up so that we can have it for the week. When I am looking to make a large breakfast then I cook it with this casserole, bacon, and maybe even some muffins. This is a great one to add to any brunch that you might want to host!

Ingredients for Cinnamon Swirl Bread

This bread has the perfect amount of cinnamon in it to make it taste absolutely amazing. See the recipe card at the bottom of the post for a list of exact ingredient measurements.

Active Dry Yeast: 1 packet is enough for a loaf of this bread. Milk: Make sure to get the temperature of the milk just right so that you dont kill the yeast. Sugar: This is just enough sugar to sweeten it up without making it too sweet. Egg: A room temperature egg will mix in so much better. Butter: I used unslated butter that was softened to room temperature. Salt: The salt will enhance all of the other flavors in the bread. Flour: All purpose flour works great for this bread. Ground Cinnamon: This not only creates a great taste but that gorgeous swirl that really makes the bread look fancy!

Cinnnamon Bread Instructions

This cinnamon swirl bread is super delicious and can be topped with some cinnamon butter to take it to the next level! If I were you, I would make a couple of loaves of this. It’s going to fly off of your counter!

Mix ingredients: In the bowl of a mixer whisk the yeast and warm milk together and let the yeast dissolve. Add ¼ cup sugar, the egg, butter, salt and 2 ½ cups of flour. Mix on medium speed until fully combined. If the dough is too sticky, add more flour 1-2 tablespoons at a time until the dough is soft and tacky but not sticky.Knead dough and let it rise: Switch from the paddle attachment to the dough hook and knead on medium low speed for 5-6 minutes, until the dough is smooth. Place in a greased bowl and cover. Set in a warm place and let rise for about 1 hour, until doubled in size.Punch down dough and add cinnamon: Punch the dough down and turn onto a lightly floured surface. Roll out to a 18×9 inch rectangle. In a small bowl mix together the remaining ¼ cup of sugar and cinnamon. Leaving ½ inch edge, sprinkle the cinnamon sugar mixture over the dough. If the cinnamon sugar is having trouble sticking to the dough, you can very lightly mist the dough with water from a spray bottle. You can also mist the top of the cinnamon sugar to prevent large holes from forming between the layers, but be careful to not mist too much otherwise the cinnamon sugar can leak out.Roll it up and let it rise: Starting with the short end, roll the dough up. Make it a tight log by slightly stretching the rolled end towards you as you roll. Pinch the seam together. Place in a greased 9×5 in. pan seam side down. Cover with a kitchen towel and let rise for about 1-1 ½ hours, until doubled in size.Preheat oven, add egg wash and bake: Preheat the oven to 350°. Once doubled in size, mix together the egg and milk for the egg wash. Brush the top of the loaf with the egg wash and then bake for 30-35 minutes, until golden brown. Remove from the pan and cool on a cooling rack.

Bread Baking Tips

Homemade bread is the absolute best and this cinnamon swirl bread is no exception. Here are a few things that you should keep in mind when baking this so that it turns out just right.

Yeast: Because I used active dry yeast in this recipe, it needs to be proofed in warm liquids. In this case, that is milk! Make sure that you double check the temperature of yuor milk (it should be no warmer than 110 degrees). If it’s too hot it will kill your yeast and your cinnamon swirl bread won’t rise. Roll it tight: When you are rolling up the bread, make sure to roll it up tight and don’t forget to pinch the dough closed. Doing this makes it rise well and keep its shape! Don’t open the oven: Maybe this goes without saying but I thought I would remind you just in case! I know that when you bake something, it’s tempting to open up the oven to check on it but don’t do it! This lets out all of the hot air and can cause your bread to bake unevenly. Use the oven light instead!

Can I Freeze This?

Yes! In fact, I love to slice this cinnamon swirl bread after baking and then freeze it into slices. Then, I can take it out and toast it on the go! Wrap each slice with plastic wrap and then put them in a ziplock bag that is labeled with the date. Take them straight from the freezer to the toaster and you have yourself a delicious (and quick) breakfast or snack!

How to Store Leftovers

This cinnamon swirl bread will last about 5 days in a sealed, airtight container on your counter. Don’t put it in your fridge, it will dry out!

Print

Cinnamon Swirl Bread

This bread not only tastes amazing but those thick cinnamon swirls make it gorgeous enough to impress any guest! WIth the perfectly golden outside and delicious cinnamon flavor on the inside, you will come back to this again and again!
Course Bread
Cuisine American
Keyword cinnamon swirl bread
Prep Time 1 hour 45 minutes
Cook Time 35 minutes
Total Time 2 hours 20 minutes
Servings 12 slices
Calories 182kcal
Author Alyssa Rivers

Ingredients

2 ¼ Teaspoon Active Dry Yeast 1 packet Cup warm milk about 110°½ Cup sugar divided1 large Egg room temperature3 Tbsp Unsalted Butter softened¾ tsp Salt2 ½-3 Cups All Purpose Flour1 Tablespoon Ground Cinnamon

Egg wash

1 large Egg1 Tablespoon Milk

Instructions

In the bowl of a mixer whisk the yeast and warm milk together and let the yeast dissolve. Add ¼ cup sugar, the egg, butter, salt, and 2 ½ cups of flour. Mix on medium speed until fully combined. If the dough is too sticky, add more flour 1-2 tablespoons at a time until the dough is soft and tacky but not sticky.
Switch from the paddle attachment to the dough hook and knead on medium-low speed for 5-6 minutes, until the dough is smooth. Place in a greased bowl and cover. Set in a warm place and let rise for about 1 hour, until doubled in size.
Punch the dough down and turn it onto a lightly floured surface. Roll out to an 18×9 inch rectangle. In a small bowl mix together the remaining ¼ cup of sugar and cinnamon. Leaving ½ inch edge, sprinkle the cinnamon-sugar mixture over the dough. If the cinnamon sugar is having trouble sticking to the dough, you can very lightly mist the dough with water from a spray bottle. You can also mist the top of the cinnamon sugar to prevent large holes from forming between the layers, but be careful to not mist too much otherwise the cinnamon sugar can leak out.
Starting with the short end, roll the dough up. Make it a tight log by slightly stretching the rolled end towards you as you roll. Pinch the seam together. Place in a greased 9×5 inch pan seam side down. Cover with a kitchen towel and let rise for about 1-1 ½ hours, until doubled in size.
Preheat the oven to 350°. Once doubled in size, mix together the egg and milk for the egg wash. Brush the top of the loaf with the egg wash and then bake for 30-35 minutes, until golden brown. Remove from the pan and cool on a cooling rack.

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 166mg | Potassium: 84mg | Fiber: 2g | Sugar: 9g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Originally found on The Recipe Critic Read More




The Canopy Bistro + Bar is Now Open

The Canopy Bistro + Bar in Ellenton is now open!

Family owned and operated by Manatee county natives, The Canopy is open Tuesday through Saturday for lunch and dinner. Offering a selection of delicious snacks and handhelds–think sliders, tacos, cuban sandwich, flatbreads.

The Canopy Bistro + Bar is a great place to bring your friends and family for a meal al fresco. Both indoor and outdoor dining is available.

The Canopy’s outdoor beer garden boasts a gorgeous oak canopy that you can sit under and enjoy the Florida weather. You’ll find a unique selection of craft cocktails and beer at the bar area. With a rotating craft beer list and new creative cocktails always in the works, there’s always something exciting to try.

The Canopy Bistro + Bar has live music every Friday night from 6:30 – 9:30 and special events such as markets, workshops, tastings, and much more.

Check our website for a full live music and event schedule: www.thecanopybistroandbar.com/live-music