I came up with this quick and easy dish after Easter as I had so much left over ham and how many ham sandwiches can my family possibly eat. I simply took ingredients I had on hand and put this together. My family loved this after eating so much leftover ham.  This disappeared quickly. You can do this just as easy with deli ham slices too!

NOTE- you will have leftover sauce, but this cheesy sauce is delicious on anything !

INGREDIENTS
1 frozen package of 5 cheese garlic bread (I used Pepperidge Farm)
Leftover ham slices, about 1/2 pound
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whole milk
Pinch of salt
Pinch of pepper
Pinch of nutmeg
1/2 cup Gruyere cheese
1/2 cup shredded Parmesan cheese

DIRECTIONS
Preheat the oven to 400 degrees.  Cover a sheet pan with tin foil. Place your frozen garlic bread on the baking sheet cheese side up and bake for ten minutes. While the bread is baking make the sauce. In a small saucepan melt the butter, add the flour and whisk for just a couple minutes, add the milk whisking to get out any lumps. Add the cheeses and continue whisking until smooth. Add salt, pepper, and nutmeg. Continue to cook until sauce thickens.
After the bread had baked for the first ten minutes, add the sliced ham on to the bread and drizzle with the thickened sauce. Turn the oven to broil, leaving the oven door cracked slightly and broil for 2 more minutes. Remove from oven, slice and serve warm.

Enjoy!

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This would be a fabulous dish for your Mother’s Day breakfast or brunch menu. The sun dried tomatoes add such a sweet bite to the spinach and goat cheese that is in the quiche. My family typically likes heartier quiches with a little bit of meat but this lighter veggies quiche was a great change and to my surprise everyone agreed that it was very good.

INGREDIENTS
Pie crust, home made or store bought (I used store bought)
1/2 teaspoon olive oil
1 teaspoon minced garlic
3 packed cups of fresh spinach
4 large eggs
1 cup whole milk
1/2 cup sun-dried tomatoes, drained and chopped
4 ounces goat cheese, crumbled
Pinch of salt
Pinch of pepper

DIRECTIONS
Prepare the crust if making your own.  Preheat oven to 350 degrees.
Heat olive oil and garlic in a skillet over medium heat, add the spinach, cook and stir until wilted. Set aside.  Bake your pie crust for 8 minutes.
While the pie crust is baking whisk the eggs and milk together until combined, stir in the sun dried tomatoes, goat cheese and spinach. Add salt and pepper.
After the crust has baked for 8 minutes, remove the pie crust from the oven and pour the egg mixture into the crust.  Bake the quiche until golden brown on top and the center does not jiggle. This will take between 45-55 minutes depending on your oven. Mine took 45. Allow to cool for 5 minutes before slicing. This quiche is also great for leftovers!

Enjoy!

 

This recipe was found at www.sallysbakingaddiction.com

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I know I have expressed in the past that I am not a baker, BUT I came across this recipe from www.garlicandzest.com and thought it would make a great addition to my Easter table.  Not only were these good for Easter dinner they made an amazing left over breakfast sandwich the next day with ham and egg! My biscuits were not as pretty as the ones I found on Pinterest but the flavor was definitely there. Just like yesterday’s post, this would be great for Mother’s Day or any luncheon!

Makes 8 biscuits

INGREDIENTS
2 1/2 cups all purpose flour
2 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 teaspoons black pepper, freshly grated and divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup Parmesan, grated
1 cup plus 2 Tablespoons unsalted butter, very cold. Cut into small pieces
3/4 cup buttermilk
1/4 cup cream
2 Tablespoons Demerara sugar

DIRECTIONS
Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper and set aside. In a large bowl combine flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon black pepper and grated cheese. Whisk to combine and add butter. Using a pastry cutter to cut the butter into the dry ingredients until it resembles a course meal, some larger pieces are ok. Add the buttermilk and stir until just combined.  Lightly flour a work surface and turn the dough out on to it. Knead the dough just 2-3 times, just until it holds together in a solid shape, trying not to overwork. Pat out the dough until it’s about 1 1/2 inches tall. Using a 2 inch biscuit cutter cut into the biscuits but do not twist the cutter into the dough, press straight down. Assemble the scraps and pat down forming a 1 1/2 inch tall dough and continue making biscuits. Transfer biscuits to prepared baking sheet.  In a small bowl combine the Demerara sugar and the remaining 1/2 teaspoon black pepper, stir to combine.  Brush the biscuit tops with the cream and sprinkle with the sugar pepper mixture. Bake for 15-18 minutes serve hot from the oven or at room temperature.

Enjoy!

 

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This is another great recipe from “The Chew” , healthy and easy to make. I know looking at the picture there is a lot of green.  Don’t let that scare you, there is a lot of flavor going on and using the boneless skinless chicken thighs. Jim loved this dish, his plate was cleaned and almost licked clean!

 

 

INGREDIENTS

CHICKEN
4 boneless, skinless chicken thighs
2 Tablespoons olive oil
Salt\pepper

CAULIFLOWER RICE
1/2 head of cauliflower, cored and cut into small florets
1 Tablespoon olive oil
Salt/pepper

SWISS CHARD (or spinach) PESTO
2 Garlic cloves, peeled
2 cups chopped Swiss chard or spinach (I used spinach)
1/2 cup walnuts, chopped
1/4 cup Parmesan plus additional for garnish if desired
1/4 cup flat leaf parsley
1/4 cup olive oil
Salt/pepper

DIRECTIONS
For the chicken, preheat grill pan to medium heat. Season chicken thighs with olive oil, salt and pepper on both sides. Place chicken on the grill and grill for 5-6 minutes. Flip chicken and cook an additional five minutes or until chicken is cooked through. Remove from the grill and let rest for five minutes.

For the cauliflower rice:
In the bowl of a food processor fitted with a blade attachment, add cauliflower florets and pulse until finely chopped. In a large skillet pan over high heat add olive oil and cauliflower and cook for three minutes or until tender.  Stir occasionally and season with salt and pepper to taste.

For the swiss chard or spinach pesto:
Clean the bowl of the food processor and blade attachment, add garlic into the bowl and pulse to chop, add swiss chard or spinach, walnuts, grated parmesan and parsley. Pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.

TO ASSEMBLE:
Pour the pesto over the cauliflower rice and mix together in skillet.  Remove the cauliflower to a platter, chop the chicken thighs and place onto the cauliflower.  Garnish with parmesan. Serve warm.

Enjoy!

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This is another delicious recipe from “The Chew”. Anytime Jim happens to be home when I am watching that show he always finds something he wants me to make him. This was exactly what happened with this recipe. After looking at the recipe I found one item that I was not familiar with. It’s the mushroom soy ingredient. When I checked my local grocery store they did not have it.  I did order this from Amazon.  You could also use low sodium soy sauce, the difference will be slight.  The mushroom soy does has a deeper flavor and either product you use will be great. This is a really tasty dish.  Jim picked a great recipe!

INGREDIENTS

CHICKEN
1 cup oyster sauce
1/2 cup minced garlic
1/4 cup sriracha
1 Tablespoon sesame oil
1 teaspoon black pepper
2 pounds bone in, skin on chicken thighs
Canola oil for searing
2 cups white vinegar
1 1/2 cups mushroom soy or low sodium soy sauce

TACOS
2 tablespoons canola oil
1 head of bok choy, sliced
Corn tortillas
2 cups crumbled chicharrones (optional, I did not use)

DIRECTIONS

For the chicken
Combine oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat.  Heat a large stockpot over high heat, add the canola oil.  Add the chicken mixture into the pot and sauté until the chicken is brown, 5-8 minutes. Add the vinegar, soy and stir, bring to a boil. Reduce heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes. Shut the heat off and let the chicken rest for five minutes. Pull the chicken to shred. Reserve 1/2 cup of the sauce from the chicken for the bok choy.

For the tacos
Heat the canola oil in a large skillet over medium heat. Sauté the bok choy until slightly wilted, about 2 minutes,.  Add the 1/2 cup of sauce from the chicken and cook for one more minute.
Place some of the pulled chicken into the tortilla, top with the bok choy and crumbled chicharrones if desired. Repeat for all of the tacos. Serve warm.

Enjoy!

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