Living La Vida Holoka


Hearty Ham and Vegetable Soup

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This Hearty Ham and Vegetable Soup is a delicious and comforting way to use up leftover ham and fresh vegetables.

This post may contain affiliate links. Making a purchase through one of these links helps support this blog.


For the longest time I’ve said that I would like to celebrate the holidays at home, just the two of us.  Well, that wish came true this past Christmas and, honestly, it was so freaking weird!  It just didn’t feel right to spend Christmas without our family.  But what could we do other than make the best of a bad situation?  If there’s one thing that 2020 has taught me, it’s to appreciate things a little more. 

However, the upside of our holiday celebrations for two meant we didn’t have to share leftovers.  Oh, how I love my leftovers!  So many leftovers! Even though I knew our celebrations would be small, I couldn’t help but grab some holiday deals at the grocery store and stock up!  I ended up portioning out and freezing a small Hatfield sliced ham.  Some of it was used to fry up for breakfast.  The rest was used to make a batch of ham and vegetable soup.


It’s been a pretty mild winter (except for one delightfully big snowstorm).  Not exactly the best weather for soup.  I generally like it to be absolutely freezing cold outside when enjoying a warm bowl of soup.  But this winter weather will have to do because I love soup season!  Have holiday leftovers in the freezer?  Throw them in a soup!  Forgot about those extra veggies you bought?  Toss them in, too!  

That’s what I love about soup!  You can basically take any combination of ingredients and turn them into a soup recipe!  This soup has diced up ham and a variety of vegetables like zucchini, carrots, mushrooms, green beans, and potatoes. 

Hearty Ham and Vegetable Soup

 
This Hearty Ham and Vegetable Soup is a simple, rustic style soup. You could honestly use any combination of vegetables, but I used what I had in the fridge.  You could also use any kind of broth that you’d like.  But I had plenty of homemade chicken broth to use in the freezer (quarantine life, am I right?).  This soup comes together easily and is super satisfying! 


The first thing you want to do is add a little olive oil in the bottom of a pot.  Add garlic and onion and sauté until it’s fragrant and the onion has softened.


Now, add a can of diced tomatoes.  I used Del Monte seasoned diced tomatoes.  Don’t drain them.  Pour the entire can in and stir it up!


Add in all of your beautiful veggies!  I used zucchini, carrots, mushrooms, green beans, and potatoes.  The veggies give this soup a nice bulk while keeping it on the healthier side.


Then, I diced up some Hatfield ham and added it to the pot.  The ham adds a really nice flavor to the soup and is a great way to use up your holiday leftovers! 


Pour in the broth.  I used homemade chicken broth I had in the freezer, but you could use vegetable broth or ham stock. 


Stir in a little Italian seasoning and season with salt and pepper.  Then, let the soup simmer for at least 30 minutes or until the potatoes have softened.  The longer it cooks, the better it’ll be!


The result is a big, flavorful pot of soup that’s loaded with a beautiful medley of veggies and delicious ham! It’s hearty and satisfying on its own, but would be really comforting served with buttery biscuits on the side!

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Hearty Ham and Vegetable Soup

Hearty Ham and Vegetable Soup

Ingredients

  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 15 oz. diced tomatoes
  • 2 cups zucchini, diced
  • 1 cup carrots, chopped
  • 1 cup green beans, ends removed and cut in half
  • 1 cup baby bella mushrooms, sliced
  • 2 cups baby red potatoes, diced
  • 3 cups ham, diced
  • 6 cups chicken broth
  • 1 tsp. Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Heat a tablespoon of olive in a large pot over medium heat.
  2. Add the garlic and onion, cooking for about 1-2 minutes or until fragrant and the onion begins to soften.
  3. Add the can of diced tomatoes and stir.
  4. Then, add the zucchini, carrots, green beans, mushrooms, potatoes and cook for 5-8 minutes.
  5. Add the ham. Then, pour in the broth.
  6. Stir in the Italian seasoning and season with salt and pepper.
  7. Bring the soup to a boil and then lower to a simmer.
  8. Simmer for at least 30 minutes.
  9. Serve immediately or allow to cool and spoon into freezer containers.
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If you’re looking for a new way to use up your leftover holiday ham, whip up a batch of this soup!  Get your freezer containers ready because it makes a pretty large batch!  

Did you make this Hearty Ham and Vegetable Soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Ham and Cheese Hash Brown Frittata

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This easy Ham and Cheese Hash Brown Frittata is a comforting egg dish that’s loaded with leftover ham, shredded hash browns, and cheddar cheese!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


Pre-pandemic, I used to do our regular grocery shopping once a week.  But every now and then, I’d sneak out for a few extra ingredients or some fresh produce.  Now, I go to the store every few weeks and stock up so I don’t have leave the house.

During one of my last shopping trips, I picked up a small, Hatfield pre-sliced ham for us to have for Easter.  I figured that the ham and some of the vegetables from my Hungryroot deliveries would be enough for the two of us.  It ended up being more than enough for our quiet Easter dinner! 

We had leftover vegetables for lunches the next day and plenty of ham!  I think I look forward to holiday ham just for the leftovers!  Since my husband is still working, he took some of the leftovers for lunch.  And I had plans to use the rest in a frittata.


I love making frittatas! Start with a base of eggs and milk (or heavy cream) and whatever you add to your frittata is up to you!  Frittatas are super easy to make and perfect for using up leftover ingredients! 

Not only did I have leftover ham to use in my frittata, but I also had a bag of shredded hash browns in our freezer.  As far as I’m concerned, potatoes make everything better!  They’re the ultimate comfort food!  This frittata isn’t just a delicious breakfast, it’s like a warm and cozy hug for your belly!

Ham and Cheese Hash Brown Frittata

 
I started this frittata by cooking the hash browns in my cast iron skillet with a little olive oil.  Once they started to brown on the bottom, I added in some onion and ham.  When the onions started to soften, I removed everything from the skillet.  Then, I whisked up the eggs and milk and poured that into the skillet. I also added a splash of Tabasco sauce into my egg mixture.  It’s totally optional, but I loved the little extra kick of flavor it gave the frittata! 

When the eggs started to set around the edges, I dumped the potato mixture back in and added cheddar cheese.  After the eggs cooked on the stove top for about five minutes, I placed the frittata in the oven to cook the rest of the way.  The result is a light and fluffy frittata!

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Ham and Cheese Hash Brown Frittata

Ham and Cheese Hash Brown Frittata

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more as needed
  • 3 cups frozen shredded hash browns
  • 1/3 cup onion, chopped
  • 1 1/2 cups ham, chopped
  • 6 large eggs
  • 1/3 cup milk, or heavy cream
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar
  • Optional: Tabasco sauce, chopped green onions

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a cast iron skillet over medium heat.
  3. Add the hash browns to the skillet in an even layer. Let them sit for about 5 minutes, or until they develop a golden crust on the bottom.
  4. Mix in the onion and allow the hash browns to sit again for a few more minutes.
  5. Stir in the ham. Then, remove the mixture from the skillet and set aside.
  6. In a large bowl, add the eggs, milk, and a splash of Tabasco sauce, if desired. Season with salt and pepper.
  7. Add a little more olive oil to the cast iron skillet, if necessary, and pour in the egg mixture.
  8. Cook the eggs for about 5 minutes. While the eggs are starting to set, add the hash brown mixture back into the skillet and sprinkle with cheddar cheese.
  9. Place the frittata in the preheated oven and cook for 18 minutes, or until the eggs are set and the edges are golden brown.
  10. Allow the frittata to cool slightly before serving. Serve with chopped green onions, if desired.
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I always like to slice up my frittatas and keep them wrapped up in the fridge for an easy heat-and-eat breakfast or lunch.  The slices reheat great in the microwave.  All you need is a couple minutes and you have an easy and satisfying meal!

Did you make this Ham and Cheese Hash Brown Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Hatfield® Ham, Asparagus, and Egg Tart

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #simplyHatfield #EasterWithHatfieldHam #CollectiveBias

This Hatfield Ham, Asparagus, and Egg Tart is a delicious way to use up Easter leftovers or serve an easy and flavorful, one pan and done spring dish for brunch!


Do you have your Easter plans all set and ready to go? Easter is just a couple weeks away and, while our plans aren’t set in stone just yet, one thing’s for sure – there will be ham on the table!  Like most holidays, we split our Easter celebration between both sides of the family.  That means, we usually come home with leftovers.  That’s my favorite part of any holiday meal! 

Since we have two Easter celebrations each year, there’s usually a decent amount of leftovers to freeze or reheat for days after!  Leftover ham is always delicious reheated in slices for breakfast with eggs or used in a cheesy calzone for dinner.  But this time of year, I’m all about eating seasonally and incorporating the flavors of spring into our meals!


Ham is about to become the star of most Easter tables.  But it’s also become a big part of our dinner table, in general.  We keep Hatfield Ham Steaks from ACME in the freezer to use as a convenient breakfast, lunch, or dinner option.  They’re already fully cooked making mealtime a breeze! 

Not only are they really tasty, they’re so easy to incorporate into recipes, as well!  Just look at how easy it was to use Hatfield Ham Steaks in my Low Carb Cauliflower Hawaiian Fried Rice recipe! 

Celebrate the flavors of spring with this easy Hatfield Ham, Asparagus, and Egg Tart!

 
With Easter coming up, I wanted to use Hatfield Ham Steaks to make a spring-inspired Ham, Asparagus, and Egg Tart. This easy tart is made with a puff pastry crust, homemade dijonnaise, Gruyère cheese, ham, asparagus, and eggs.  When I say this tart is easy to make, I mean it!  It’s basically a one pan and done dish! 

This tart would be perfect to serve for Easter brunch, as an easy springtime dish (think Mother’s Day!), or as a great way to use up those Easter ham leftovers! 

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Hatfield Ham, Asparagus, and Egg Tart

Hatfield Ham, Asparagus, and Egg Tart

Ingredients

  • 1 - 17 oz. package puff pastry (2 sheets), thawed
  • 3 tbsp. light mayo, or your favorite mayonnaise
  • 1 1/2 tbsp. Dijon mustard
  • 1 tbsp. dried thyme
  • Garlic powder
  • 1 small-medium bunch asparagus, cleaned and ends trimmed
  • 6 oz. Gruyère cheese, grated
  • 1 Hatfield Ham Steak, diced
  • 4 large eggs
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Roll out both sheets of puff pastry dough, layering one on top of the other to form one large sheet.
  3. Place on the baking sheet and fold the edges over to create a crust. Poke holes into the bottom of the pastry.
  4. Bake puff pastry for 15 minutes. Remove from oven.
  5. In a small bowl, mix together the light mayo, Dijon mustard, thyme, and a little garlic powder. Spread the mixture onto the pastry crust.
  6. Sprinkle most of the Gruyère cheese on top of the crust.
  7. Follow by adding the ham and asparagus, leaving spaces open for the eggs.
  8. Carefully crack the ends into the spaces. Sprinkle any leftover cheese onto the top of the tart.
  9. Place the tart back into the oven and bake for 15-20 more minutes, or until the cheese has melted and the eggs have set.
  10. Serve immediately.

Notes

This tart is best when enjoyed the day it was made, but can also be reheated at 350 degrees for about 10 minutes.

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For a limited time only, receive a $2 Rebate with purchase of any Hatfield® Uncured Ham.

If you have a small Easter brunch on or before the holiday, I definitely recommend grabbing a few Hatfield Ham Steaks.  Hatfield’s quality ham products are always so easy to make!  They’re gluten-free, full of flavor, and ethically raised by family owned farms.  Grab these convenient Ham Steaks in the meat aisle of your supermarket. 


One Hatfield Ham Steak is all it takes to whip up this delicious, springtime tart! But they’re so good and versatile, you’ll want to keep them on hand for ready-to-make weeknight meals or an easy breakfast or lunch!  

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Low Carb Cauliflower Hawaiian Fried Rice

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This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Take your taste buds away to a tropical paradise with this sweet and savory Low Carb Cauliflower Hawaiian Fried Rice made with pineapple, ham, and veggies!

 

A taste of Hawaii without ever having to leave your home!

 
The first time I ever had Hawaiian fried rice was when my brother made it for my niece’s first birthday party.  It was so delicious!  The party was in the park under a big tent.  The music was on, the grill was going, and then a ginormous summer storm rolled through. 

Like we literally watched it roll in from one side of the park.  It was crazy!

When it finally hit us, the winds picked up and blew over some of the food trays.  Some of the ropes holding down the tent untied.  We were all huddled together underneath while some of the men worked to secure our little outdoor space.  After the storm, we were left with a sopping mess and no way to grab seconds from the wind blown food trays.  Needless to say, it was a memorable party for all of us!

But I’m thankful that I got to try the Hawaiian fried rice because it was a hit! What makes fried rice Hawaiian? Ham and pineapple, of course!


Since my husband’s change in diet recently got spun around like that storm, I’ve been trying to make dishes that are healthy, but not at all bland.  Last week, I scored an amazing deal on Hatfield pork products at the grocery store (BOGO, y’all!).  I had a few ham steaks to use from the sale, so I decided to make a low carb version of Hawaiian fried rice (and had a fun time remembering that party in the park while making it).  


I had never made cauliflower rice before.  I’ve only ever had it in a heat-and-eat style frozen bag.  But it was really easy to make!  I broke the cauliflower into little pieces and then pulsed them for just a few seconds until they became a rice-like consistency.   Then, all I had to do was put this recipe together in my wok!  

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Low Carb Cauliflower Hawaiian Fried Rice

Low Carb Cauliflower Hawaiian Fried Rice

Ingredients

  • 1 head cauliflower, rinsed and broken into small florets
  • 1 Hatfield Classic Boneless Ham Steak, cubed
  • 1/2 cup fresh fennel (just the white part), chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 inch piece of ginger, minced
  • 1 cup frozen peas
  • 2 eggs, beaten
  • 15 oz can light pineapple chunks, drained
  • 3 tbsp. liquid aminos + 1 tbsp. water
  • 1 tsp. sesame oil
  • Extra virgin olive oil

Instructions

  1. Working in small batches, place the cauliflower in a food processor and pulse for a few seconds, or until the cauliflower is the consistency of rice. Set aside.
  2. Heat a little olive oil in a wok. Add the ham, fennel, garlic, pepper, ginger, and peas. Once the vegetables begin to soften slightly and the ham begins to brown, remove from the wok.
  3. Add a little more oil to the wok and add in the cauliflower rice. Cook, stirring continuously, for about five minutes.
  4. Then, move the cauliflower to one side of the wok. Add the egg to the other side and cook until set and scrambled.
  5. Add the ham mixture back into to the wok.
  6. Stir in the liquid aminos, water, and sesame oil.
  7. Cook for another minute or two, then serve.

Notes

Since onion is a no-no on a low acid diet, I subbed in fennel. I read that it's a good alternative to onion. If you prefer, use onion in place of the fennel in this recipe.

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I always get nervous watching my husband try a new recipe for the first time.  Especially if it’s on the healthier side.  But he really seemed to enjoy this and I was happy we had a lot of leftovers because it was so good!

The flavor is amazing!  It’s a little sweet, a little savory, and a great, light dish for spring and summer!  Now that I know how easy it is to make riced cauliflower from scratch, I’ll definitely be making it a lot more!

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