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Greek Penne Pasta with Ham from Chef Sherri Williams

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Greek Penne Pasta with Ham from Chef Sherri Williams Greek Penne Pasta with Ham From Chef Sherri Williams Ingredients: 10 ounces leftover Kansas City Steak Hickory Smoked Spiral Sliced Ham, julienned 14.5 ounces penne pasta, cooked al dente 3-4 Roma tomatoes, chopped 1 medium English cucumber, chopped 1 large shallot, chopped 6 ounces marinated artichoke hearts, coarsely chopped 1/4 cup Kalamata olives, quartered 1/4 cup green olives 4 ounces feta cheese, crumbled Greek Dressing 1 cup extra virgin olive oil 1/3 cup red wine vinegar 3 tablespoons Dijon mustard juice and zest of 1 lemon 4 garlic cloves, minced 1/2 teaspoon oregano 1 teaspoon sugar or 1/2 teaspoon stevia 1/2 teaspoon sea salt fresh ground pepper to taste Cook pasta according to package and cool. Directions: In a large bowl mix ham and penne with prepared vegetables. Toss and add feta cheese. Mix all the vinaigrette ingredients together and shake well to mix. Add dressing as stir. Refrigerate for at least 1 hour before serving. **You can substitute your favorite bottled Greek dressing for the homemade. ** Spiral Ham & Cabbage Hash with Sunshine Egg From Chef Sherri Williams Ingredients: 2 medium potatoes, cubed 2 tablespoons butter, unsalted 1 small onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 1 cup Kansas City Steak Hickory Smoked Spiral Sliced Ham, diced 1/2 head small cabbage, diced All-purpose Greek Seasoning or favorite seasoning salt fresh cracked black pepper 4 sunny-side eggs Directions: Parboil potatoes in salted water for 10 minutes or until fork tender. Drain. Add butter to a large heated skillet. Sauté onions, bell pepper and garlic for 3-4 minutes until onions are translucent. Add potatoes and cook for 2-3 minutes per side until lightly browned. Toss in ham and cabbage, season with Greek seasoning and pepper. Cook for 6-8 minutes or until cabbage is tender. Adjust seasoning to taste. Plate and top with eggs. Makes 4 servings Ham & Cheese Flaky Pockets From Chef Darci Boos Ingredients: 1 crescent sheet 4 slices Swiss cheese, halved 1 cup leftover KC spiral cut ham, cubed 1 TBS butter, melted 2 TBS honey Directions: Pre-heat oven per crescent dough package instructions. Flour surface and lay out crescent sheet. Slightly roll out sheet to an even rectangle. Using a pizza cutter, roll over sheet and make 8 rectangles. (this makes 4 bottoms and 4 tops) On the 4 bottoms take a fork and pierce bottom rectangles. Lay 1 slice of Swiss cheese on each bottom piece. Evenly distribute ham on top of cheese slice of each. Top with other slice of swiss. Lay tops over filling and using a fork, press edges together. Make a slit in top and lay on greased baking sheet. Melt butter and mix with honey. Brush tops with honey butter, making sure honey butter doesn’t touch the pan. (this can cause burning) Bake in oven for 10-15 min or until nice and golden. Hawaiian BBQ Pinwheels From Chef Darci Boos Prep Time: 45min Cook Time: 15 min Makes 12 Pinwheel Ingredients: 1 14.5oz can crushed tomatoes 1 8oz can chunk pineapple 1/4 cup dark brown sugar 2 TBS apple cider vinegar 2 TBS worcestershire 2 tsp smoked paprika 2 tsp onion powder 2 tsp garlic powder 2 tsp ground mustard 1 uncooked pizza crust, cold 2 cups shredded mozzarella (1 8oz package) 1 1/2 cups leftover KC spiral cut ham, diced 1/2 cup red onion, diced Cilantro, chopped Directions: For The BBQ Sauce: In a saucepan combine tomatoes, pineapple, brown sugar, vinegar, Worcestershire, paprika, onion, garlic and mustard powder. Stir together and bring to a boil. Reduce heat and simmer for about 20 min. Pour sauce in a blender or food processor and process until smooth. Allow to fully cool in refrigerator. To Make Pinwheels: Pre-heat oven to temperature that pizza dough packaging calls for. Flour counter surface and slightly roll out pizza crust to a nice rectangle. Make sure BBQ sauce is cooled and spoon about a cup onto crust. Spread out evenly, leaving edges clear. Top with mozzarella (may not need it all), ham, then red onion. Lengthwise, roll up pizza rolls tightly. Make 1 in slices and place on greased baking sheet. Bake in oven 10-15 min or until golden and fully cooked. Remove from oven and top with chopped cilantro. Can’t Get Enough of That Ham & Cheese Crostini with Bourbon Bacon Jam From Chef David Elliott Ingredients: 24, 2” squares The Kansas City Steak Company Hickory Smoked Spiral Sliced Ham cut into pieces, to fit on the French bread 1 loaf of French bread 4oz Smoked Gouda – sliced thinly to fit on French bread 1 jar Coarse Ground Mustard 1/3 Cup Olive Oil Bourbon Bacon Jam 1 and 1/2 pounds of bacon 2 cups of shallots, finely chopped 1 cup Vidalia onion, or any sweet onion, finely chopped 4 garlic cloves, finely chopped 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 cup bourbon 1/2 cup maple syrup 1/4 cup balsamic vinegar 1/2 cup brown sugar Directions: For The Bourbon Bacon Jam: Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off. Pulse your shallots and onions in the food processor or cut them by hand. Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute. Add the chili powder and smoked paprika, stir to combine. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes. Add vinegar and brown sugar, continue to boil for about 3 minutes. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.Turn off the stove top. Drain any excess fat off the bacon. Makes About 3 cups of Bourbon Bacon Jam For The Crostini: Spoon Bacon Jam onto Crostini. Slice bread into 1/2” to 3/4” pieces, should yield 18-24 slices. Lightly brush with olive oil, on other side evenly spread mustard. Place bread olive oil side down on low temperature grill and then add cheese slice and ham slice. Grill until warmed and cheese is slightly melted – approximately 4-5 minutes. Don’t-Tell-Them-It’s-Leftovers Ham Salad with Grilled Pears and Toasted Pecans From Chef David Elliott Ingredients: 16oz The Kansas City Steak Company Hickory Smoked Spiral Sliced Ham 5 cups of Mixed Greens 1/2 Cup Chopped Pecans – Toasted 1/3 Cup Olive Oil 4 Tbsp Balsamic Vinegar (2 for the dressing, 2 for the pears) 2 Tbsp Mixed Herbs (Rosemary, Thyme, Dill, Tarragon) 1 Tbsp Honey 2 1/2 Tsp Dijon Mustard 1 Green Onion – Chopped 2 Pears Salt and Pepper (for dressing, season to taste) 2oz Feta Cheese Directions: Put 2 Tbsp of Balsamic onto a plate, slice pears in half and set fruit side down onto Balsamic. In a medium sized bowl, combine olive oil, mixed herbs, honey, balsamic, Dijon mustard, salt and pepper. Whisk together and set aside. Over a medium-high heat, place ham steaks onto grill and heat throughout. Once done, remove and cut into small cubes. Place pears onto grill, fruit side down, for approximately 4-5 minutes. When done, thinly slice and set aside. Place mixed greens into a large bowl, then add sliced pears, cubed ham, feta, toasted pecans, and dressing. Gently toss. Enjoy!.
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