Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone — Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Selecting right beans:

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Instant Pot Ham & Bean Soup

Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Instant Pot Ham & Bean Soup

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Ingredients

1 Large Ham Bone Leave some meat on the bone for soup.
2 Cup onions Chopped
1 Cup Carrots Chopped
1 Cup Celery Chopped
1 Small bay leaf
1/2 Teaspoon thyme
1/2 Teaspoon black pepper Ground
1/4 Teaspoon hot pepper flakes
2 Teaspoon Extra Virgin Olive Oil
1 Pound Great northern beans Sorted and wasted
6 Cups chicken stock

Servings: Portions

Units:

Instructions

Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
Wash the northern beans well with water in strainer. Allow the water to drain off.
Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
And to beans and vegetables the chicken stock or water. Stir well.
Place the ham bone into instant pot arrange so fits into pot.
Close the lid and set the steam leaver to closed position.
Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
Remove skin, bone and fat from ham.
Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊

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Bacon Tomato Rice Stuffed Chicken using Air Fryer

Bacon Tomato Rice stuffed Chicken Breast is a perfect healthy meal choice. Using a air fryer speeds up cooking time and helps keep the stuffed chicken stay moist and tender. This recipe uses healthy brown rice, fresh tomatoes, with some bacon to added A little extra boost to the flavor profile. Serve this Bacon Tomato Rice Stuffed Chicken with some tomato sauce and choice of green vegetable. Making a wonderful satisfying comfort healthy meal in under an hours time.

Perfecting a rice stuffing:

Choosing the right rice keeping healthy and flavorful is key to successful stuffing. The grocery store has large sections of shelves with all different choices. A big portions of selections are pre-cooked or instant rice. These are good choices if you want quick preparation. But all too often you loose flavor and texture, if you need Stuffing in just minutes take good look these varieties.

The Brown Basmati Rice or Brown Jasmine Rice are too wonderful choices, they are very aromatic and have outstanding flavors. But they have a very long slow cooking time about 45 minutes. Wow 45 minutes to cook rice is too long for most fast paced families. The solution is using the Instant Pot, in about 10 minutes of cooking time and about 15 minutes overall time to make perfect rice. That’s cutting the cooking time down to a third of the time.

Just plain Brown Basmati Rice needs more supporting flavors for the stuffing. Bacon, Tomatoes, Onions and garlic are wonderful flavor boosters. The combination of these flavors transform this into a classic taste often called Spanish Rice or Mexican Rice. Adding just a few spices like cumin, chili powder and some herbs, oregano, cilantro finishes the rice profile.

Fabricating Chicken Breasts:

Fabrication is fancy terminology used if trimming and cutting chicken to meet preparation needs. Sanitation is upmost importance, when handling poultry products. First start with wiping down all areas including cutting boards with sanitizer (1 tbsp bleach with gallon water). Be sure to let the sanitizer stand on surface for 15 to 30 seconds, before wiping dry. Put on some disposable gloves before handing chicken.

Butterfly chicken breasts with sharp knife, a pairing knife or boning knife. Cutting the chicken breast almost in half horizontally, so opens up like butterfly wings. Then place a piece of plastic wrap over chicken and pound with meat mallet until evenly flat. The breast should be about half inch thick, with no holes in meat.

Pounding chicken breasts covered with plastic wrap

Stuffing Chicken Breasts:

Scoop 1/3 cup of Bacon Tomato Rice Stuffing onto chicken breasts

Stuffing chicken breasts is made easy by using a number 12 scoop of the Bacon Tomato Rice Stuffing. Then carefully wrap chicken breasts around stuffing. Be sure to season both sides of the chicken breast with Mexican seasoning. Store bought Mexican Seasoning works out as quick short cut or make your own blend.

Bacon Spanish Rice stuffed Chicken in Air Fryer

Bacon Tomato Rice stuffed chicken breast using Air Fryer makes a delicious moist and tender entree cooked in 20 minutes. Enjoy having all flavors of chicken and rice in one encased breast.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Bacon Spanish Rice stuffed Chicken in Air Fryer

Bacon Tomato Rice stuffed chicken breast using Air Fryer makes a delicious moist and tender entree cooked in 20 minutes. Enjoy having all flavors of chicken and rice in one encased breast.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	35 Minutes

Cook Time

20 Minutes

Ingredients

Bacon Tomato Rice Stuffing:

1 Teaspoon olive oil
3 Strips bacon Diced
2 Ounces onion Diced
1 Ounces red bell peppers Diced
2 Cloves garlic Minced
1/2 Cup Jasmine Rice
1/2 Cup Tomatoes & Chili Sauce
1/2 Cup water
1 Teaspoon Mexican seasoning

Stuffed Chicken Breasts:

2 Each chicken breasts Skin removed and trimmed
1 Teaspoon Mexican seasoning To season breasts
1 Teaspoon olive oil

Servings: Portions

Units:

Instructions

Bacon Tomato Rice Stuffing:

In heavy duty sauce pan cook the diced bacon with some olive oil. Cook bacon until it’s crisp, about 5 minutes.
Drain off excess bacon fat leaving just small amount fat left in sauce pan with crisp bacon pieces.
Next add onions, peppers and garlic to bacon. Cook vegetables mixture for about 2 to 3 minutes on medium heat, stir often.
Continue cooking mixture adding rice, stirring well to coat all rice well. This should take about 1 minute.
Now add the stock and tomatoes chili sauce to rice mixture stirring well. Season this mixture with Mexican seasoning, taste liquid mixture to see if seasoned properly. Adjust with Mexican seasoning and salt to taste.
Cover rice mixture with lid and turn the heat to medium heat. When steam comes out, reduce heat to low. Cook on low for 18 to 20 minutes.
Remove the lid from rice and fluff with fork. Set aside while fabrication of chicken breasts.

Chicken Fabrication

Using a sharp knife butterfly chicken breasts. Cutting half way through middle almost to end opening chicken breast like butterfly.
Next cover butterfly chicken with plastic wrap, pound with meat mallet. Just pound hard enough to flatten chicken breasts, but do not put holes into breasts.
Remove plastic wrap that covers chicken, sprinkle with Mexican seasoning generously.
Now scoop 1/3 cup of bacon tomato rice stuffing into center of the chicken breasts.
Rap the chicken breasts around rice stuffing, then sprinkle generously with Mexican seasoning.

Cooking Bacon Tomato Rice stuffed chicken breast:

Place the stuffed chicken breasts into air Fryer basket. Spray with olive oil. I like to use EVO sprayer to spay oil onto food. Push basket into air fryer
Set air fryer temperature to 350 degrees.
Set timer to 20 minutes, this is just guidelines for cooking time depending on size of stuffed chicken could take longer.
Use a instant reading thermometer, place probe into thickest part of breast. The temperature should read at least 170 degrees.
To serve cut stuffed chicken breasts in half on bias. Serve with green vegetables of your choice. Be creative with sauce, my favorite Sriracha sauce.

Recipe Notes

Nutrition Facts

Bacon Spanish Rice stuffed Chicken in Air Fryer

Amount Per Serving

Calories 615 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 8g 40%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 130mg 43%

Sodium 1180mg 49%

Potassium 151mg 4%

Total Carbohydrates 56g 19%

Dietary Fiber 1g 4%

Sugars 3g

Protein 44g 88%

Vitamin A 21%

Vitamin C 59%

Calcium 4%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

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Air Fryer Peach Pork Chops

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Peach Glazed Pork Chops

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Ingredients

2 Large Boneless pork chops 6 to 8 ounces Chops
4 Teaspoon BBQ Rub Seasoning
1/4 Cup Peach Riesling Jam
2 Tablespoons Riesling Wine
1 Teaspoon Extra Virgin Olive Oil Spritzed
1 Large Peach Peeled and pitted

Servings: Chops

Units:

Instructions

Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.

Recipe Notes

Nutrition Facts

Air Fryer Peach Pork Chops

Amount Per Serving

Calories 433 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 4g 20%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 96mg 32%

Sodium 1240mg 52%

Potassium 1032mg 29%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 29g

Protein 38g 76%

Vitamin A 9%

Vitamin C 18%

Calcium 1%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

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Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Ingredients

Enchilada ingredients

2 teaspoon Extra Virgin Olive Oil
4 cloves garlic peeled
1/2 large onion chopped
4 large New Mexican Chilies Hatch Chilies are best
2 large ancho chilies

Aromatics

3 oz tomato paste
1 teaspoons oregano
2 teaspoons Cumin powder
1/2 teaspoons chipotle powder
2 teaspoons kosher salt
1/2 teaspoons black pepper
1 teaspoons Turbinado sugar

Servings: cups

Units:

Instructions

Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
Pour chili puree into sauce pan.
Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.

Using Enchilada Sauce

Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy

Recipe Notes

For recipe to make Chicken Enchilada Air fryer

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Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer

Air fryer Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts:

Greek Style Spinach Stuffed Chicken Breasts

Looking for a new Spinach Stuffed Chicken recipe using the Air Fryer? This Spinach Stuffed Chicken Breast with Greek flavor is perfect choice. The Spinach Stuffed Chicken Breast only takes 20 minutes in Air Fryer with moist flavorful Greek profile. Key is to use Cavenders Greek Seasoning in stuffing and on chicken breasts.

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Ingredients

Greek Spinach Stuffing

5 Ounces Spinach Chopped frozen spinach thawed
1/2 Cup onions Chopped
1/4 Cup Feta cheese Crumbled
2 Tablespoons Manchego Cheese Shredded
1 Teaspoon Greek Seasoning
1/4 Teaspoon oregano
1/8 Teaspoon black pepper Ground
2 Dash kosher salt
1 Teaspoon olive oil
1 Clove garlic Minced

Spinach Stuffed Chicken Breasts

12 Ounces chicken breasts Boneless, skinless and butterflied
1 Teaspoon Greek Seasoning
1/2 Teaspoon oregano
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground
1 Teaspoon Extra Virgin Olive Oil Sprayed onto breasts

Servings: Portions

Units:

Instructions

Greek Spinach Stuffing Mixture:

Sauté onions with mince garlic and olive oil in skillet until fragrant. This should take about 1 to 2 minutes over medium heat.
Next sauté the onions, garlic, spinach, Greek seasoning, oregano, salt and pepper with some olive oil in the same skillet. This should take about 3 to 5 minutes to cook, until the excess moisture is evaporate off the filling.
Combine cooked spinach mixture with, Manchego cheese, Feta Cheese in mixing bowl. Adding some extra Greek Seasoning and Oregano, with salt and pepper to taste. Mix this filling with spatula until combined.

Spinach Stuffed Chicken Breasts

First Butterfly boneless skinless chicken breast using sharp knife, folding chicken breast open with cut side up. Next sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
Allow the Spinach Stuffed Chicken Breast to rest 5 minutes. Next cut each of breast in half on a diagonal. Place cut chicken breast onto plate in attractive manner. Try using Ranch Dressing as sauce smeared onto plate. Finally place your choice of cooked vegetables onto plate. Garnish with Manchego Cheese and Enjoy.

Recipe Notes

Nutrition Facts

Spinach Stuffed Chicken Breasts

Amount Per Serving

Calories 337 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 8g 40%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 125mg 42%

Sodium 3071mg 128%

Potassium 280mg 8%

Total Carbohydrates 5g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 42g 84%

Vitamin A 176%

Vitamin C 29%

Calcium 30%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

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Smoked Root Beer Ham

Brine the ham

OMG Smoked Root Beer Ham is so good, it only takes some time and extra effort for best tasting ham. The key is brine a bone-in ham with A&W root beer overnight. In this brine add mustard, worchesrshire sauce and brown sugar to a 2 liter bottle of A&W root beer. Note do not use diet root beer it doesn’t work, because of the sweetener used in making diet soda. A good long soak overnight builds flavors. Do not add extra salt the ham has plenty salt already added.

Smoking the ham

Smoking Root Beer Ham on Green Egg with Apple Wood Chips for 4 hours — Smoking Root Beer Ham on Green Egg with Apple Wood Chips

Slow smoking the marinated root beer ham using a drip pan. Fill the drip pan with a quart of marinate with some apple juice. Choosing the right pairing of wood chips will help give a great mild smoky profile finish. My favorite mild smoking chips is apple wood. These chips never come off to strong of smoked flavor profile. The Green Egg does a wonderful job of keeping smoke circulation around the ham. The trick is keeping heat as low as possible without charcoal going out. Keeping the temperature around 250°F works out best. All dampers are just about closed off. Second trick is soaking wood chips with water in a ziplock bag for a good hour. Using a half of ham it takes about 3 cups chips. Adding a hand full of chips every 20 to 30 minutes. I smoked half of a ham for about 4 to 5 hours to internal temperature reaching 150°F. It’s all about the glazeWhile the ham is smoking it’s time to make the glaze. I used the root beer marinate to make this glaze. By using a heavy duty sauce pan and reducing marinate into a thick syrup. Don’t try to rush reduction, just keep cooking at a good slow boil. When the bubbles become very large the syrup is just about ready. Don’t get fooled as the syrup cools, the glaze will get thick. Reducing the syrup too long will become too caramelized and that can have too strong of a burnt taste. Pour syrup glaze into a bowl

Brush glaze onto ham about half way into smoking process, the internal temperature of ham around 100°F. Every 20 to 30 minutes brush on some glaze and and more wood chips to coals. When the ham is finished it will have shiny glaze and golden color. Be sure to save the remainder of glaze to drizzle over ham as it is served. OMG it so good. My all time favorite is Swedish Buns with Smoked Root Beer Ham and Cranberry Jam.

Nutrition Facts

Smoked Root Beer Ham

Amount Per 320g

Calories 320 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 1463mg 61%

Potassium 40mg 1%

Total Carbohydrates 39g 13%

Sugars 37g

Protein 25g 50%

Calcium 1%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Smoked Root Beer Ham

Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Smoked Root Beer Ham

Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Servings	Prep Time
12 Servings	5 Minutes

Cook Time	Passive Time
5 Hours	12 Hours

Ingredients

Root Beer Marinate

Root Beer Ham

1/2 Whole Cooked Ham With the bone in

Servings: Servings

Units:

Instructions

Root Beer Marinate

Combine together the root beer, Worcestershire sauce, brown sugar, prepared mustard in large stock pot or storage container. Whisk well until all ingredients are mixed and dissolve the brown sugar into the marinate.
Refrigerate the marinating ham overnight. If marinating a whole large ham marinate for at least 24 hours.

Smoking Root Beer Ham

Prepare smoker. I like to use Green Egg Smoker/Grill. First get charcoal started this takes about 10 minutes. Caution don’t get charcoal too hot about 1/3 coals red hot. Get place setter with drip pan filled with 2 to 3 cups of marinate and 2 cups of apple cider or beer/wine. I like to set temperature proble on grill to read smoke chamber temperature. Add a good hand full of soaked apple wood chips.
Place 1/2 ham cut side down onto clean grill grids. Then put into plate setter. Put the temperature probe into meaty section of ham. This probe will read the internal temperature of the ham. Close lid set dampers to almost totally closed.
Adjust dampers so chamber temperature is 225°F to 250°F. this is tricky keep an eye on temperatures. Don’t let heat get over 300°. If gets too hot add more liquid to drip pan and close the dampers more. If you have too add some ice to drip pan get that temperature down.
The key to successfully smoked ham check every 20 to 30 minutes add soaked wood chips handful at time.
About 1/2 way into smoking time, internal ham temperature is near 100°F start brushing root beer glaze onto ham. Continue brushing root beer glaze every 20 to 30 minutes. Remember to add a handful soak chips to charcoal.
When the ham reaches internal temperature of 150°F it’s done.
Remove smoked ham from smoker and cover with foil. Let it rest for 15 minutes or more.
OMG this is outrageous good ham. Slice and drizzle some of the root beer glaze over ham. Serve with mashed sweet potatoes and green vegetables. Or make my flavor Smoked Root Beer Ham sliders on Swedish Buns with Cranberry Jam Yum.

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Air Fryer Taco Zucchini Boats

Summer is here and garden has lots of zucchini, so this is quick and easy way to use up those zucchini. Pick the zucchini before they get too big, about 2 inches in diameter is perfect. They are tender not too seedy and make perfect shape for a Air Fryer. My 3 1/2 quart PowerXL Air Fryer can handle 2 nice size portions at a time. The nice thing about using a Air Fryer is not heating up the kitchen to air fry Taco Zucchini Boats.

Taco Please:

Everyone loves tacos, by using supermarket short cuts with taco seasoning makes the filling in a snap. To keep the taco meat healthy I use lean ground turkey. Be careful not to use too lean of meat it can end up being too dry, my choice is 93% lean. Adding some chopped onion and chopped zucchini to taco meat as it’s cooking helps build better flavor profile. If you like sprinkle a little chipotle powder for extra Smokey and spicy flavors. This taco meat filling is quick easy and only takes 10 minutes to make.

Stuffing the Zucchini Boats:

Select the right size zucchini to fit your Air Fryer Basket is important. Too small of zucchini makes it hard to stuff with Turkey Taco Meat. Large zucchini can be trimmed to right length. Too overgrown zucchini are seedy, the zucchini should be tender. Scooping zucchini out with tomato shark tool works the best. This tool is scoop with serrated teeth on edge to help scoop out zucchini flesh. I saved scooped out zucchini and chopped flesh up to put in turkey taco meat mixture. This keeps the taco fill nice moist.

After zucchini boats hollowed out fill with cooked taco mixture, then sprinkle shredded Monterey Jack Cheese over top of each stuffed zucchini boat. Note it is easier to top stuffed zucchini boats with cheese in Air Fryer Basket.

Cooking Taco Zucchini Boatins in Air Fryer:

Set Air Fryer to 370°F for 10 minutes, this should be about right for average size zucchini boat. After zucchini boats have cooked for 10 minutes check and see if cheese is melted and is a golden brown. If Taco Zucchini Boats don’t have a good golden brown color cook them for another 2 to 4 minutes. The cooking time depends on size and amount zucchini in Air Fryer. Time to enjoy a healthy way in having tacos.a healthy way having Tacos.

Fresh from garden zucchini is best, with their bight yellow blossoms. Interesting only a few of the blossoms form zucchini. The zucchini starts very closely to base of the stem. It’s interesting how they develop, watch them closely because the become very big quickly.

Zucchini Blossoms

Bee pollinating Squash Blossom

Taco Zucchini Boats

Air Fryer Taco Zucchini Boats

Air Fryer Taco Zucchini Boat is simple quick recipe that uses fresh garden zucchini as a boat shaped base for turkey taco meat. Using supermarket short cuts and 93% lean ground turkey meat you can have a healthy meal in less then 30 minutes. Using Air Fryer to cook Taco Zucchini Boats in about 10 to 12 minutes at 370°F.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Air Fryer Taco Zucchini Boats

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Ingredients

2 Medium zucchini Trimmed and scooped
16 Ounces 93% lean ground turkey
1/2 Medium onion Chopped finely
1 Package taco seasoning
1 Cup water
2 Ounces Monteray Jack Cheese Shredded

Servings: Servings

Units:

Instructions

Using small scoop hollow out medium size zucchini. They should look like small boat shape zucchini that will fit your air fryer basket. Chop the scooped out zucchini into small pieces to be cooked with ground turkey meat.
Brown ground turkey, chopped fine onions and chopped zucchini pieces that was scooped from zucchini boat. Add the taco seasoning mix to browned ground turkey misture.
Add water to turkey taco meat mixture and cook for 5 minutes. The mixture should be nice and thick.
Place the hollowed out zucchini boats into the air fryer basket. Fill each boat with as much filling as can. Then top with shredded Monteray Jack Cheese. Note you will have some left over Taco Turkey Meat which can be used for other dishes.
Place air fryer basket with Taco Zucchini Boats into Air Fryer set for 10 minutes at 370°f. Check after 10 minutes cooking time and adjust extra amount of cooking time if need. This all depends on size of zucchini boats.
Plate cooked zucchini boat and drizzle with favorite hot sauce or salsa. My favorite is sriracha sauce garnished with cherry tomatoes and cilantro.

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BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops with some Polynesian flair, that’s moist and tender. The key is all in the marinating. by using fresh pineapple’s enzymes to tenderize the pork. This is a quick and easy BBQ Pork that can be done in less then 20 minutes.

Polynesian Sauce

It’s all about the sauce, a hybrid of teriyaki sauce with tropical profile. The fresh pineapple is one of the key ingredients giving more tropical flavor profile. What makes this different is use of ketchup as supporting flavor profile. Still holding true to key components of teriyaki sauce with soy sauce, brown sugar, ginger, garlic and vinegar. A simple short cut would be to use western dressing with garlic and crushed pineapple which works very well. But I found that making your own sauce can tweak flavors and build more unique profile. Two simple tweaks to Polynesian Sauce was canola oil and crushed hot chili flakes. Adding these two additional ingredients really boosted flavors. Of course the amount of chili flakes and type of chilies flakes can be adjust to your likings. This sauce can be used as marinate and dipping or brushing sauce.

BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
2 People	15 Minutes

Cook Time	Passive Time
8 Minutes	2 Hours

Servings	Prep Time
2 People	15 Minutes

Cook Time	Passive Time
8 Minutes	2 Hours

BBQ Pineapple Pork Chops

CourseMain Dish
CuisineAmerican

Servings	Prep Time
2 People	15 Minutes

Cook Time	Passive Time
8 Minutes	2 Hours

Servings	Prep Time
2 People	15 Minutes

Cook Time	Passive Time
8 Minutes	2 Hours

Ingredients

Polynesian Sauce

2 Ounces

Pineapple Trimmed, cored and sliced
2 Tablespoons

Low sodium Soy sauce
1 Large

garlic cloves Peeled and chopped
1/2 Cup

Pineapple Chunks, fresh pineapple is best
1/4 Cup

Western Dressing
1 Tablespoons

cider vinegar Optional Chili Vinegar
1 Teaspoons

Ginger root Grated
1 Tablespoons

honey

Polynesian Pork Chops

12 Ounces

pork loin Cut into 6 ounces
2 Strip

bacon
1 Teaspoons

garlic pepper
2 Large

Pineapple chunks Grilled for garnish
1 Tablespoons

Nuts Chopped for garnish

Servings: People

Units:

Instructions

Preparation

To make the Polynesian sauce put the pineapple chunks, soy sauce, garlic, ginger root, Western Dressing, honey and cider vinegar into blender. Process until forms a emulsion about 45 seconds on medium speed.
Trim pork, cut into 6 oz portions and wrap a strip of bacon around each pork chop. Secure bacon to pork chop with toothpick. Season each bacon wrapped pork chop with garlic pepper. Place in zip lock bag.
Pour 2 tablespoons of Polynesian Sauce over each bacon wrapped chop in zip lock bag. Zip close the bag and refrigerate the marinating pork chops for 1 to 2 hours.

BBQ/Grilling

Place Marinated Pork Chop just off the direct heat if charcoal grilling, place cover on grill and BBQ for 6 to 8 minutes on one side. Turn over each grilled pork chop. Place pineapple slice more closer to direct heat. Cover grill and cook another 6 to 8 minutes. Check the temperature of pork chops they should have internal temperature of 150°F. Brush some more Polynesian Sauce over each pork chop. Finally turn the pineapple over move pineapple so it doesn’t burn.

Presentation

Plate the BBQ Pineapple Pork Chops with brushing of Polynesian Sauce over top of choppes and sprinkle chopped macadamia nuts over each chop. Serve with Black Bean and Corn Salad or Polynesian Rice. Garnish with fresh fruit and cilantro or parsley sprigs.

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carefully place the vegetables first on plate then arrange chicken breast on top.

Chicken Breast en papillote

Chicken Breast en papillote (paper parcel):

Chicken breast en papillote is extremely easy and tasty way in which to prepare a chicken breast. The paper parcel technique keeps the meat very moist and tender. The key to this is using parchment paper, sealing in the nutrients and holding moisture into the food. But still getting the benefit of dry heat cooking. To make paper parcel cut 24 inch length parchment paper, then fold in half. Trim the parchment paper to form heart shape.

Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.

Cut 24 inch piece parchment paper and cut into heart shape.

The beauty of this cooking method is the easy clean up that can be prepped in advance for quick preparation. Bake the Chicken Breast en papillote in 400 degrees oven for 20 to 25 minutes depending on chicken breast size and amount. Be sure to use instant read thermometer to check the internal temperature of chicken breast. The chicken breast needs to be cooked to 170°f internal temperature. Timing of cooking is only guide line. The amount of vegetables and size of chicken breast will determine cooking time along with oven temperature.

Trim chicken breasts:

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

The chicken breast that I was using was so thick that they needed to be butterflied and pounded with meat mallet. A simple trick use plastic wrap over chicken while you pound the breast flat. Be careful not to pound too hard and punch holes into chicken breast. The goal is just to flatten breast and slightly tenderize breast. This also increase surface area for the chicken to cook quickly.

Keeping the carbohydrates to minimum:

Spiralize zucchini with medium blade.

The goal is to reduce carbohydrates by using zucchini that has been spiralized. The zucchini spirals is wonderful replacement to spaghetti noodles. To build supporting flavors by adding some onions, sweet peppers and cherry tomatoes complements the Italian profile.

Adding some Wish Bone Fat-free Italian dressing to season vegetables and chicken boosts flavors and without sacrificing too many calories. The key to building successful flavors is to build layers seasoning each layer. Using Wish Bone Fat-free Italian Dressing works very well only 15 calories per serving. This keeps the whole process simple and very flavorful. Pouring only 1 tablespoon of dressing over the vegetables works wonders.

Chicken Breast en papillote (foil parcel):

The foil parcel chicken breast perfect for grilling without a big mess of grilling and not heating up kitchen. By using foil will have less chance of having over cooked chicken. By grilling at about 350 degrees indirect heat techniqe for about 25 minutes.

Chicken Breast en papillote

This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
1 Portion	10 Minutes

Cook Time

30 Minutes

Servings	Prep Time
1 Portion	10 Minutes

Cook Time

30 Minutes

Chicken Breast en papillote

This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
1 Portion	10 Minutes

Cook Time

30 Minutes

Servings	Prep Time
1 Portion	10 Minutes

Cook Time

30 Minutes

Ingredients

5 Ounces chicken breasts Skin and bones removed
2 Tablespoons Fat-free Italian Dressing To marinate and season
1/2 Small onion Sliced
1/2 Small zucchini Spirlized or sliced
1 Mini Sweet Pepper Sliced
3 Large cherry tomatoes Halved
1/4 Teaspoons Salt and pepper To taste
1/2 Teaspoons italian herbs To taste Optional

Servings: Portion

Units:

Instructions

Trim and remove excess fat and skin from chicken breasts and butterfly with knife.
Tenderize chicken with meat mallet (optional) This reduce cooking time by making chicken breast thinner. Do not over pound out chicken breast just flatten some. Place chicken in zip lock bag and pour the Italian Dressing over chicken. Marinate for 15 to 20 minutes.
While chicken is marinating in Italian Dressing peel and slice onion, spirlized zucchini or slice. Remove stem and seeds from sweet pepper then slice. Wash and halve the cherry tomatoes.
For each package cut 24 inch strip of foil. Spray one side of foil with vegetable spray. Optional use 24 inches of parchment paper spray with vegetable spray.
Spray foil or parchment paper with vegetable spray.
Place foil or parchement paper with vegetable spray side up on clean counter. Next layer onions, zucchini, sweet peppers on top of sprayed foil stip right in center of foil. Season vegetable with salt and pepper. Optional herb seasoning like Italian Herb Blend.
Next place chicken breast on top of vegetables and garnish top of chicken with cherry tomato halves. Drizzle a little extra Italian Dressing over all food.
Foil the foil over vegetables and chicken to make a backage crimping foil to seal
Bake in 375 degree oven for 30 minutes or until internal temperature is 170 degrees. Note this is important that you cook chicken to 170 degress to be safe. Note the baking time is just estimating, depending on the amount of vegetables thickness of meat and type oven baking will determine cooking time. A convection oven or air fryer will be faster then conventional oven and some toaster ovens. I would advise checking internal temperature of chicken breast.
Optional Grilling Chicken Package, suggest grill temperature of 350 to 375 indirect heat. So if you have gas grill turn burner on side of grill and place Chicken Backage on the other side of grill and shut the lid. This could take a little longer might be 45 minutes but flavor wonderful. The last 10 minutes could be uncovered to give more Smoky flavor.
Carefully remove chicken breast from foil package onto plate and arrange vegetables around chicken in attractive manner. Enjoy. Just dispose of foil that food cooked on with very little clean up.
Plated Chicken Breast en papillote.

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Buckwheat Crepes Ham Swiss Cheese Asparagus

Buckwheat Crepes Ham Swiss Cheese Asparagus:

What to do with Buckwheat Crepes?

My first thought was to use Buckwheat Crepes fresh berries filled crepes with whipped cream. Wow was that wonderful, but why not try Savory Crepes? This prompted me to go back to the classical egg, ham and cheese, crepes and change it up a little.

Poaching Asparagus Spears in white wine.

Spring is here, but it’s April 9th and we have 2+ inches of fresh snow on ground. It’s time to think Spring, and take the eggs out of the crepes and replace with some fresh Asparagus spears. Then poaching the Asparagus spears in white wine with lemon pepper for about 5 minutes. Now that’s feeling like being more spring like.

Wrapping Crepes with Ham Swiss cheese and asparagus filling.

Keeping it simple, is the key to making quick filled crepes. To do this heating a non-stick skillet with few sprays of canola oil, then lightly brown thin sliced ham. Next is to add some Swiss cheese and let it melt, followed by topping with some poached asparagus. This is quick easy and fast in about 3 minutes ready to roll the ham and cheese around the asparagus.

Place the rolled ham cheese and asparagus on top of Buckwheat Crepe and roll crepe. That was simple the Buckwheat Crepes Ham Swiss cheese Asparagus was born. But wait it needs a little something.

Aioli Sauce:

Aioli sauce yea is a perfect choice to compliment flavors. Aioli is garlic mayonnaise with little lemon zip. A light drizzle or dollop will be just right amount for crepes. Remember Aioli is mayonnaise with oil and vinegar emulsion with lots of garlic. Store bought short cut is to use 1 cup mayonnaise, three large cloves garlic minced and 2 tablespoon of fresh squeezed lemon juice, and dash Worcestershire sauce. Oh my it’s so Good with these crepes.

Presentation:

Take the filled rolled Buckwheat Crepes and cut them in half on diagonal. Arrange so one half Crepe rest on other standing up onto the other crepe. This gives height and able to see the fillings. Next drizzle small amount of Aioli Sauce over Crepes. Garnish with some Asparagus tips. Keeping it simple so it’s quick but still attractive too.

Bon appétit

Nutrition Facts

Buckwheat Crepes Ham Swiss Cheese Asparagus

Amount Per Serving

Calories 409 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 5g 25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 40mg 13%

Sodium 789mg 33%

Potassium 206mg 6%

Total Carbohydrates 47g 16%

Dietary Fiber 8g 32%

Sugars 3g

Protein 19g 38%

Vitamin A 9%

Vitamin C 4%

Calcium 21%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

Buckwheat Crepes Ham Swiss Cheese Asparagus

Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.

CourseMain Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Buckwheat Crepes Ham Swiss Cheese Asparagus

CourseMain Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Ingredients

Buckwheat Crepe Batter

1 cup buckwheat flour Bob's Red Mill Organic Buckwheat Flour
1/2 Cup Light wheat flour King Arthur Flour
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1 cup skim milk
2 tbsp unsalted butter melted
3 large eggs beaten
3 tsp canola oil to spray skillet before cooking
1 cup water to added to batter to achieve right consistency

Ham Swiss Cheese Asparagus

6 ounces Smoked Ham sliced thin
3 ounces Swiss Cheese Sliced thin
6 ounces Asparagus Washed and trimmed ends
2 Ounces White wine
1/2 Teaspoons Lemon pepper Seasoning
3 ounces Aioli Sauce Drizzle over crepes
2 teaspoons canola oil Spray skillet

Servings: servings

Units:

Instructions

Making Buckwheat Crepe batter

Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
Whisking dry ingredients together until combined.
Add the milk to dry ingredients and whisking until blended.
Next add one egg at a time into batter, whisking well after each additions of eggs.
Drizzling melted butter into crepe batter, then whisking until combined.
After final whisking the crepes batter should have this consistency from whisk.
Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
Whisking batter adding more water as needed to achieve thin crepe batter.
The consistency of the batter should pour from whisk like light cream.

Making Buckwheat Crepes

Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.

Assembly Buckwheat Crepes

Trim the woody ends off Asparagus spears, cut spears in half if they are long. Then poach Asparagus in white wine and lemon pepper for 5 minutes. Keep warm.
Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
Flip ham slices over and add slice Swiss Cheese, melt cheese.
Next add poached Asparagus spears on top of ham and Swiss Cheese.
Roll ham and cheese around Asparagus.
Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.

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