Turkey Cranberry Salad
- 16 ounces Honey Turkey Breast
- 10 ounces of field greens or spinach
- 1 cup dried cranberries
- 1 cup pecan halves, toasted or candied, if desired
- 1, 4 ounce package of goat cheese, crumbled
- 1 small red onion, thinly sliced
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- ¼ cup prepared or store-bought whole-berry cranberry sauce
- 1 tablespoon Dijon mustard
- 1 small clove of garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Divide salad greens evenly among 4 individual salad bowls.
- Fold turkey slices and arrange them in one quadrant of each salad.
- Divide the remaining ingredients evenly and arrange them in sections of each salad, creating an arranged salad.
- Combine all dressing ingredients in a blender and blend until almost smooth.
- Serve dressing with salads.
- Candied pecans can be found at most grocery stores.
- Great use for leftover cranberry sauce.
Honey Ham Pasta Salad
- 12 slices of Honey Ham
- 1, 16-ounce box of fusilli or rotini (gluten-free if desired)
- ½ of a 12-ounce jar of roasted red peppers, drained and thinly sliced
- 1, 14-ounce can quartered artichoke hearts, drained
- 1 cup cherry tomatoes, red and/or yellow, halved
- ½ cup black olives, pitted and chopped
- ⅓ cup chopped red onion
- ¾ cup Italian dressing
- Lettuce leaves, if desired
- Heat oven to 400°F.
- Line a baking sheet with parchment paper. Lay the ham slices on parchment paper so that they don’t overlap, curling the edges and folding like a nest.
- Bake 10-12 minutes, until edges brown and they start to crisp. Place on a cooling rack to cool.
- Cook pasta according to package instructions.
- Drain and rinse with cold water. Place pasta in a large bowl. Stir in the next 6 ingredients and toss lightly to combine.
- Using kitchen scissors, cut ham crisps into thin pieces. Stir half of the ham pieces into the pasta salad.
- Place pasta in a serving bowl and garnish with remaining ham crisp pieces.
- Pasta salad can be made ahead of time. Garnish just before serving
- To serve as individual servings, line salad plates with lettuce leaves; spoon pasta salad onto lettuce and garnish with remaining crispy ham pieces.
Waldorf Chicken Salad
- 8 ounces Golden Roasted Chicken Breast
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup sliced celery
- 1 cup chopped apple
- 1 cup red grapes
- 2/3 cup coarsely chopped walnuts, toasted
- Bibb or leaf lettuce leaves
- Lemon wedges
- In a small bowl, mix mayonnaise and lemon juice; set aside.
- In a large bowl, combine all remaining ingredients except chicken breast and lettuce leaves. Stir in mayonnaise mixture and toss to lightly combine.
- Line 4 individual salad plates with Bibb or leaf lettuce leaves. Divide salad mixture evenly among lettuce-lined salad plates.
- Arrange slices of chicken breast over salad mixture.
- Serve with lemon wedges.
Nuts can be toasted ahead of time. Salad can be served on a lettuce-lined serving platter if desired. This salad also tastes great in a lettuce wrap.
To serve on a bun: layer chicken and top with salad mixture on a toasted bun.
To serve as an “arranged” salad: line plates with lettuce and arrange individual ingredients in sections on top of lettuce. Drizzle with mayonnaise-lemon juice mixture.
Serves: Makes 24 Skewers
Beef Salad Skewers
- 24 slices Seasoned Angus Roast Beef, cut in half lengthwise
- 1 head of Iceberg lettuce, cut into 24 (1½-inch) wedges
- 24 slices cucumber
- 24 grape or cherry tomatoes
- ¾ pound block Swiss cheese, cut into 1-inch cubes
- ¾ pound block of cheddar cheese, cut into 1-inch cubes
- ⅓ cup Ranch dressing
- Thread lettuce wedges, 2 slices of roast beef, cucumber, tomatoes, and cheese cubes onto 8-inch skewers.
- Arrange skewers on a platter or board.
- Drizzle with dressing.
- Skewers can be made ahead. Cover and refrigerate for up to 8 hours. Drizzle with dressing just before serving.
- Ingredients can also be tossed as a salad instead of placed on skewers.
Ham Broc & Cheese
- 8 ounces of Virginia Brand Ham, cut into squares
- 1 16 ounce package of elbow macaroni, cooked
- 1 16 ounce package of processed cheddar cheese block, cubed
- ¾ cup milk
- 1 cup steamed broccoli florets
- Salt and pepper to taste
- In a large sauce pot over medium low heat, combine milk and cheese cubes.
- Stir slowly to melt cheese and combine.
- Once sauce is smooth, add cooked pasta, steamed broccoli and ham.
- Stir over low heat until warmed through, season with salt and pepper as desired.
Chicken Tortilla Soup
- 16 ounces Golden Roasted Chicken Breast, cut into ¼ inch strips, divided
- 3 tablespoons butter, divided
- 1 medium onion, about 1 cup chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 14.5 ounce canned diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can corn, drained
Crispy Chicken strips, crushed tortilla chips, sliced avocado, sour cream, queso fresco, green onion, cilantro and fresh limes
- In a large stockpot over medium heat melt 1 tablespoon butter, add onion and garlic; sauté until soft, about 5 minutes.
- Stir in chicken broth, tomatoes, chili powder, and cumin, bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans, corn, half of the chicken. Simmer for 10 minutes till heated through.
- Ladle soup into individual serving bowls, and garnish with crispy chicken strips and other desired toppings.
- To make Crispy Chicken Strips: In a large nonstick sauté pan melt butter over medium heat. Add chicken strips and cook stirring occasionally until golden and crispy about 10-15 minutes.
Chicken Cheese Soup
- 16 ounces Golden Roasted Chicken Breast, cut into strips, divided
- 6 tablespoons butter, divided
- 1 stalk celery, diced about ¼ cup
- 1 medium onion, diced about 1 cup
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 3 cups heavy cream
- 4 cups broccoli frozen, diced
- 1 cup carrots, grated
- 1 cup extra sharp cheddar cheese, shredded
- In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup of the chicken strips, cook stirring occasionally until golden and crispy about 10-15 minutes. Remove from pan and reserve.
- In the same pan, melt remaining 4 tablespoons of butter. Add celery and onion cooking until tender (7-8 minutes). Add the garlic and cook another 30 seconds.
- Pour in the broth slowly, stirring constantly until smooth, bring to a boil then reduce heat to low. Add the cream and simmer for about 20 minutes until thickened.
- Add the broccoli, carrots and remaining uncooked chicken strips. Simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 cups shredded cheese until melted and smooth. Add salt and pepper to season to your desired taste.
- Serve soup with reserved crispy chicken strips, additional shredded cheese and toasted bread if desired.
Potato & Ham Chowder
- 8 ounces Virginia Brand Ham, diced
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 large onion, diced about 1 cup
- 2 medium carrots, diced about 1 cup
- 2 medium celery stalks, diced about ½ cup
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup good quality chicken broth
- 2 medium russet potatoes, peeled and diced, about 1 ½ cups
- 1 cup frozen corn
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons fresh snipped chives
- In a large stockpot melt butter over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly translucent, about 2-3 minutes.
- Add carrots and celery stir and continue to cook for 5 more minutes.
- Add flour and stir to combine until vegetables are well coated.
- Add milk, chicken broth and potatoes, bring to a boil stirring occasionally, reduce heat to simmer 15-20 minutes till potatoes are tender.
- Stir in corn and ham, season with salt and pepper, heat until warmed through and adjust seasoning if necessary. If the chowder is too thick, add more milk or broth as needed until desired consistency is reached.
- Serve immediately, garnish with fresh snipped or chives if desired.
Chopped Antipasto Cobb Salad
- 4 ounces ½-inch sliced Uncured Genoa Salami, cut into ½-inch pieces
- 2 cups shredded romaine
- ¼ cup olive medley, whole olives, pitted
- ¼ cup roasted red peppers, rough chopped
- ¼ cup shredded parmesan cheese
- ½ cup chopped marinated artichokes
- ¼ cup grape tomatoes, cut in half
- 2 tablespoons balsamic vinaigrette
- Place shredded romaine in a bowl.
- Starting from the center of the bowl, place the salami in a line going to the rim of the bowl. Do the same with each of the ingredients, one next to the other in a line starting from center to the outside, until the entire salad is covered.
- Serve the balsamic vinaigrette on the side or pour over the top of the entire salad.
Asian Chicken Salad
- 4 ounces thinly sliced Golden Roasted Chicken Breast, ¼-inch julienne slices
- 1 cup shredded romaine
- ½ cup shredded green cabbage
- ½ cup shredded red cabbage
- ¼ cup shredded carrots
- ½ cup crispy wontons
- ¼ cup cooked edamame
- ¼ cup cilantro, rough chopped
- 3 tablespoons bottled Asian sesame dressing
- Place all ingredients into a mixing bowl. Add the dressing and gently toss until thoroughly mixed.
- Pour contents onto a large round plate and serve immediately.
Southwest Turkey Burrito Bowl
- 1 pound Golden Roasted Seasoned Turkey Breast, thin-sliced ¼-inch julienne
- 1 tablespoon vegetable oil
- 3 cups cooked white rice
- 1 cup sauteed onions
- 1 cup sauteed red peppers
- 1 cup prepared/store-bought Pico de Gallo
- 1 cup shredded jack cheddar cheese
- 1 cup sour cream
- 1 cup prepared/store-bought guacamole
- 1 cup tortilla strips
- Place 1 tablespoon of vegetable oil in a large sauté pan.
- Add the sliced Golden Roasted Seasoned Turkey Breast, onion, peppers and pico de gallo. Cook for approximately 4 minutes until the turkey begins to brown.
- Add the rice and cook for an additional 4 minutes until heated throughout. Evenly portion out into 4 bowls.
- Top each bowl with ¼ cup each of cheese, sour cream, guacamole, and tortilla strips.
- Serve with your favorite salsa or hot sauce for added flavor.
Asian Style Beef Noodle Bowl
- 1 pound thin-sliced Angus Seasoned Roast Beef, ¼-inch julienne slice
- 2 tablespoons vegetable oil or toasted sesame oil
- 1 pound green beans cut into 2 inches
- 8 ounces sliced Shiitake Mushrooms
- 4 ounces shredded carrots
- 4 ounces red bell peppers, ¼-inch x 1-inch julienne strips
- 2 tablespoons minced garlic
- 1 pound pre-cooked udon Noodles
- ½ cup bottled Asian sesame sauce
- ¼ cup rough chopped cilantro (garnish)
- Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the vegetables and cook until the green beans soften, approximately 8-10 minutes. In the last 2 minutes, add the garlic.
- Next, add the roast beef and udon noodles and cook for an additional 5 minutes to heat the noodles and beef throughout.
- Add the sauce to the pan and stir to evenly coat.
- Evenly distribute into 4 different bowls, garnish with chopped cilantro and serve with your favorite Sriracha sauce.
Ham & Pineapple Stir Fried Rice
- 1 pound Virginia Brand Smoked Uncured Ham, cut into ½-inch cubes (have the Deli slice into ½-inch slices)
- 1 tablespoon vegetable oil or toasted sesame oil
- ½ cup yellow onions, ¼-inch dice
- ½ cup frozen peas
- ½ cup shredded carrots
- 1 cup fresh or canned pineapple, ¼-inch dice
- 2 garlic cloves, minced
- 3 cups cooked white rice
- 2 large eggs, beaten
- ¼ cup soy sauce
- Black Pepper, to taste
- Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the ham, onions, peas, carrots, and pineapple to the pan. Cook until the onions are brown, and the pineapple begins to caramelize and brown, approximately 5- 8 minutes. The last 2 minutes of cooking, add the garlic.
- Add the rice and the eggs and cook an additional 3-4 minutes until the eggs scramble.
- Add the soy sauce and black pepper. Cook for an additional 2 minutes.
- Evenly divide between 4 bowls and serve with your favorite Sriracha sauce for added flavor.