Leftover Ham - Sweet and Smoky Barbecued Ham with Rice

From the kitchen of One Perfect Bite...This will be the last ham recipe for the current year. We've added four recipes to our leftover ham collection and it's time to say enough is enough. I've pulled the last shred of meat from the Easter ham bone, and the Silver Fox has made me promise there will be no more ham until forever or New Year's Day, whichever comes first. Tonight's dish, despite its tangy undertones, may be too sweet for some, though I must say that children seem to love it. It is a simple recipe that can easily be made by young cooks who have mastered the use of a food processor. The recipe is a play on the famous Ham Barbecue that is a favorite of locals in the Pittsburgh area. One of our children attended school there, so, while I'm not an authority on the subject, I am very, very, very familiar with the sandwich and how it can be adapted for those who don't have access to Isaly's Chipped Chopped Ham. My version is much like a barbecued Sloppy Joe and while I prefer to serve it over rice, it can also be spooned into buns. The relish provides most of the sweetness that permeates the barbecue and you can, if you wish, experiment the with the amount of it you use. I honestly think barbecued ham is an acquired taste, but a surprising number of people love it. Hopefully, you are among them and are interested enough to give this recipe a try. Here is how my version of Sweet and Smoky Barbecued Ham is made.

Homemade Mexicorn

From the kitchen of One Perfect Bite...This is a wonderful dish to serve at your next barbecue. It's a bit unusual but it's enormously flavorful and I know you and your family will enjoy it. I actually double the recipe when I make this. One batch, meant for children and those who don't enjoy highly spiced food, is made without chili powder and cumin, while the other uses the quantities suggested in the recipe below as a starting point for seasoning the corn to taste. Do be aware that whatever amount you use, the addition of chili powder will dull the vibrant color of the unseasoned corn and limit the ways in which it can be used. I've been working in a poorly equipped kitchen this week, so I purchased diced vegetables to make assembly of this dish even easier. I've also found a couple of ways to use the leftovers. Earlier this week, I shared a recipe for corn muffins that used unseasoned Mexicorn to make an unusual and tasty muffin. That same day, I used the leftover seasoned Mexicorn as a topping for bruschetta that was as delicious as it was unusual. I do hope you'll give this simple recipe a try. Here is how the Mexicorn is made.

Table for Two - Barbecued Chip and Chick Fillets

From the kitchen of One Perfect Bite...This is a slightly different take on sauteed chicken breasts. While the recipe is simple, the chicken needs time to marinate, so it's best to start process the night before you plan to serve it. Once that's done, the final assembly and cooking of the chicken takes only 15 minutes. If you want moist and tender chicken, it's important not to overcook it. Three minutes per side may sound short but it will produce the results you are looking for. The barbecue chips give the chicken a crisp crust and distinctive flavor. While chicken prepared in this manner is wonderful with a cheese based side dish, I love to use the fillets for sandwiches. I do hope you'll give the chicken a try. The fillets are fast, easy and delicious and because the recipe is scaled to feed two people, you won't have to worry about leftovers. Here is how the chicken is made.