Ham & Potato Soup

I cooked a ham on Sunday and we had sandwiches for a few days, but there was still a TON left. So today I made some ham and potato soup for dinner. It was excellent...if I do say so myself. I found the recipe on Allrecipes.com

It was super easy and fast!

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Chim Chim Chimi

This is a little trick I learned from my mother-in-law. I usually make these with leftover beef roast, but I'm sure you could make them with pork or chicken.

Beef Chimichangas

Leftover Roast, shredded
Flour tortillas
Toothpicks
Oil
Cheese
Salsa

In a small saute pan heat about two tablespoons of oil to sizzling hot (hot enough that a little piece of tortilla will sizzle.) While oil heats, begin filling tortillas with shredded beef, enough to make it about burrito size. Wrap the tortilla up burrito style, with all ends tucked in, "pinning" last end closed with a toothpick. Continue filling tortillas until all the beef is gone.

Pan fry both sides of chimichanga until golden brown. Cool on a plate lined with paper towels. Once the chimichangas are all cooked and cool, wrap each individually in plastic wrap or parchment paper. Put all the chimis in a freezer bag or container.

When you are ready to use take one out of the freezer, unwrap and place on a plate. Top with cheese and microwave for 2-3 minutes. Top with salsa and enjoy.