Easy Ham Tetrazzini

I LOVE to make elaborate meals that take time and all fresh ingredients...when I can. Being gone 4 afternoons of the week taking kids to sports stuff means I need faster meals. My kids RAVED about this. My 9 year old said he's never tasted anything so delicious (except ice cream, of course). It's not the best dish I've ever had but tasty ham tossed into creamy noodles is definitely a tongue pleaser. Serves 6.

Easy Ham Tetrazzini

8 oz spaghetti noodles
1 Tbsp butter
1 tsp fresh thyme leaves
2 Tbsp chopped onion
8 oz package mushrooms, quartered
1 10.75-oz can cream of mushroom soup
1/2 c water
1/2 c shredded cheese
2 c diced ham
2 Tbsp fresh parsley, chopped
1/4 c sliced almonds, toasted, optional*

1. Cook spaghetti according to package directions; drain and set aside.
2. Meanwhile, melt butter in large skillet over medium heat. Saute onion with thyme leaves until onion is translucent, about 4 minutes. Add mushrooms and cook one minute more, stirring frequently.
3. Add mushroom soup, water and cheese; stir until cheese melts. Stir in ham and parsley. Cook until heated through. Sprinkle with roasted almonds, if desired.

* To toast almonds, heat small skillet over medium heat. Add almonds and shake skillet gently back and forth so they don't burn. Use a spatula to turn, or jerk pan quickly forward then backward (if you feel comfortable with that). Repeat until almonds turn light brown.

Saucy Sandwiches

I am not a sandwich person. This is one of a few sandwich recipes I've posted. I was skeptical of this recipe with the weird montage of ingredients but decided to try and the outcome was SO GOOD! So good. Even my kids love them. I make them every time hubby brings sliced black forest ham home from Costco. We finish almost a whole pan between the 6 of us and I always look forward to leftovers. They're perfect for a meal or as sliders at a party. Serves 8-12.

Saucy Sandwiches

24 brown and serve rolls*
24 slices Black Forest Ham
24 slices Swiss Cheese, or cheese of your choice
1 cube butter, melted
1/4 c brown sugar
2 Tbsp prepared mustard**
1 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp poppy seeds, optional


1. Place a slice of ham and cheese in each roll. Arrange rolls on jelly roll pan, squeezing together to fit.
2. Mix butter, brown sugar, mustard, Worcestershire sauce, poppy seeds, if using, and onion powder with wire whisk. Brush tops of ham and cheese rolls liberally with sauce, the pour remaining sauce all over. Cover pan with foil and refrigerate 4 to 24 hours.
3. Preheat oven to 350 degrees. Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown. Serve warm.

* You could use any small, soft roll such as Hawaiian, but I like the brown and serve.
** Dijon or other of your choice, I use Mustard Girl brand deli mustard with mustard seeds in it, and omit the sesame seeds.

Chicken Rollatini

This is VERY YUMMY. :D Kind of like an Italian version of chicken cordon bleu. Similar, yet different. My kids LOVED it, and my husband and I went gaga over it. :D Serve over noodles of your choice (I chose Fettuccine and they were perfect!). Serves 4.

Chicken Rollatini (roll-uh-teenee)

4 skinless, boneless chicken breasts, cut in half
1/2 c shredded Parmesan cheese (or bottle for sprinkling)
2 cloves garlic, minced
1 Tbsp butter
4 oz thinly sliced proscuitto*
4-8 slices mozzarella cheese, enough to cover whole chicken breast
1 c white wine or chicken broth
2 Tbsp olive oil
ground black pepper, to taste

1. Preheat oven to 325 degrees. Lightly grease 9x13" baking dish; set aside.
2. Place chicken breast halves between plastic wrap and pound flat, 1/2" to 1/4" thick. Sprinkle both sides generously with Parmesan cheese. Spread 1/2 clove garlic on half of each breast. Cut butter into four equal pieces; place a piece in the middle of each breast. Cover each with a layer of mozzarella cheese and prosciutto, reserving enough prosciutto to top each breast. Roll up each breast and secure with toothpicks.
3. Combine white wine or chicken broth and olive oil. Arrange chicken rolls in dish. Place a piece of prosciutto on top of each breast and sprinkle with pepper to taste.
4. Bake for 30 minutes uncovered, or until juices run clear and chicken is no longer pink. Serve over hot, slightly buttered pasta. Pour juices from pan over chicken rolls and noodles. Serve hot.


* or super salty ham (proscuitto can be expensive, but it's unique taste makes this dish scrumptious)

Yummy Ham and Potato Soup

There's not much more satisfying than eating a tasty, filling dinner that is healthy and hits the spot. That's this dinner. ;) My kids hate potatoes but love this broth. It's important to get the salt and pepper right; you want plenty of it, but not too much. To err on the side of caution, add less and stir well then taste until it is to your liking. Serve with corn bread or breadsticks or any bread of your choice. And enjoy! Serves 4.

Yummy Ham and Potato Soup

3-4 medium potatoes, peeled and diced
1/2 c celery, diced
1/2 c onion, chopped
1 c cooked ham, diced
3 1/2 c water
2 Tbsp chicken bouillon granules
1/4 to 1/2 tsp salt, or to taste
1/2 tsp white or 3/4 tsp ground black pepper, or to taste
5 Tbsp butter
5 Tbsp flour
2 c milk

1. In a soup pot, combine potatoes, celery, onion, ham, and water; bring to a boil, then cook over medium heat until potatoes are cooked through, 10-15 minutes. Stir in chicken bouillon, salt and pepper.
2. In small sauce pan, melt butter over medium to medium-low heat (closer to medium). Whisk in flour and cook, whisking continuously 1 minute. Slowly stir in milk so no lumps form and stir until thickens.
3. Stir the milk mixture into the soup pot, and cook soup until heated through. Serve warm.

Ham & Cheese Empanadas

When I lived in Bolivia, my favorite treat was the many different kinds of empanadas. This recipe is tasty, the kids LOVED them. My husband said it reminds him of a chicken pot pie...kind of. The dough is a dream to work with and tastes great! Note that the process takes a while because you have to refrigerate the dough 30 minutes, twice. Makes 12 medium-sized empanadas.

Ham & Cheese Empanadas

Empanada Wrappers
3 c flour
1/2 tsp salt
2 tsp sugar
3 tsp baking powder
1/2 c shortening
1 egg
3/4 c chicken broth
1. Mix dry ingredients; cut in shortening with 2 knives or pastry blender until crumbly.
2. Whisk egg, then whisk in chicken broth. Add to flour mixture and knead only until soft dough forms. Cover and refrigerate 30 minutes.
3. Roll dough 1/4" thick (very flat) on lightly floured surface. Cut out 6" circles (I used a bowl with a thin lip, worked great).

Filling
3 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp fresh parsley, minced
12 oz cooked ham, chopped
2 Tbsp bread crumbs
1/3 c Parmesan cheese
8 oz shredded Cheddar cheese
3 Tbsp sour cream
1 large egg, lightly beaten
1/2 tsp black pepper
Egg wash: 1 egg lightly beaten with 1 Tbsp water

1. Prepare empanada wrappers. Cover a large cookie sheet with parchment paper.
2. Filling: In a medium skillet, heat the oil or melt butter over medium heat. Add the onion and parsley; cook, stirring occasionally, until the onion is transparent, about 3 minutes. Add to medium mixing bowl (oil or butter included, helps it not be so dry) and allow to cool. Add the ham, bread crumbs, Parmesan cheese, sour cream, egg, and black pepper to bowl; mix well.
3. Assembly: Place 2 heaping Tbsp of filling in center of each empanada wrapper and place on cookie sheet. Lightly moisten the edge of circle with egg wash mixture. Fold the pastry in half and press edges firmly to seal. Dip a fork in flour; crimp edges and pierce top of each empanada. Repeat until all 12 wrappers are filled. Refrigerate for 30 minutes*.
4. Heat oven to 375 degrees.
5. Brush each empanada with egg wash and bake until golden brown, 20-25 minutes. Let sit a few minutes before serving.

* Or freeze until ready to use. Add 15 minutes to baking time.

Chicken Cordon Bleu

This is THE BEST chicken courdon bleu I've ever had! Ever. So awesomely scrumptious. My family ate all of it, saying, "mmmmmmmm," the whole time (my boys even, who are picky about meat). Serve with rice pilaf and a steamed veggie. The sauce made from the chicken...mmmmmmmm....pour it over your rice and vegetable. I saved some for later. It's divine! Thank you Behr from allrecipes.com! Serves 6.

Chicken Cordon Bleu (cord-on bleh-like you're going to say "blur," but without the "r")

6 boneless, skinless chicken breast halves*
6 slices Swiss cheese
6 slices ham
3 Tbsp flour or Bisquick
1 tsp paprika
3 Tbsp butter
3 Tbsp olive oil
1/2 c dry white wine or chicken broth
1 tsp chicken bouillon granules
1 tsp cornstarch
1 c heavy whipping cream
1/4 c fresh chopped basil or herb of your choice**

1. Pound chicken breasts to flatten. (I covered them with plastic wrap and used a hammer...I really need to invest in a meat tenderizer.) Place a slice of cheese and ham on each breast within 1/2" of the edges. Fold the edges of the chicken in half over the ham and cheese. Secure with toothpicks or tie with baking string. Mix the flour or Bisquick and paprika in a small bowl and coat chicken pieces.
2. Heat butter and oil in a large skillet over medium-high heat; cook chicken until browned on all sides. Add wine or broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Meanwhile, blend the cornstarch, whipping cream, and herb in a small bowl, and whisk slowly into a small sauce pan. Cook on medium, stirring until thickened.
4. One chicken is done, remove toothpicks or string from breasts. Pour chicken sauce over chicken, then top with whipping cream sauce. Serve warm.

*You cut 3 breasts down the skinny middle, leaving you with 6 breasts, just thinner.
**Using an herb is optional. I added 3 sprigs of lemon thyme from my garden and removed them before pouring over the chicken. Made a HUGE difference in the taste!

Bacon/Ham Potato Torte

This was my first attempt at pie crust. It always intimidated me! But really, it was easy...as pie! :) For the pie crust recipe, click on this link. ;) This is tasty and filling and feeds lots of people. It takes a while to prepare, so be aware and start early enough...I made the crust in the morning to save time. Eat for breakfast or dinner. If you want to be creative, sprinkle some scrambled egg in with it! Serve with a salad or steamed veggie or fresh fruit...and let me know what you think!
 
Bacon/Ham Potato Torte

1 double pie crust
6 to 7 strips bacon, or 2/3 cup diced ham
4 sprigs thyme
1 c heavy cream
4 medium russet or red potatoes, peeled
 Salt and freshly ground pepper
1/2 c grated Gruyere cheese
1 egg yolk, whisked with a 1 Tbsp of cold water

1. Prepare pie crust (<---I used the first one on that page), placing bottom portion in pie pan. Keep top crust in bag. Refrigerate both until ready to use.
2. Preheat oven to 375 degrees F.
3. Cook bacon or diced ham over medium heat. Cook bacon just until crispy, the ham until it smokes. Let cool on paper towel-lined plate. Crumble bacon when cool to the touch.
4. Heat cream and thyme sprigs in small sauce pan over medium-low to medium heat until starts to simmer. Turn off heat and let sit for 5 minutes. Remove thyme sprigs.
5. Remove pie crust from refrigerator. Slice potatoes in half lengthwise then slice thinly. Layer potatoes on bottom of pie crust, sprinkling salt and pepper and bacon or ham on each layer. There should be 3-4 layers, depending if you use bacon or ham. Layer until pie tin is almost full. Spread grated Gruyere cheese evenly on top. Slowly pour the cream over the cheese as evenly as possible.
6. Roll out pie crust top. Place it over the pie, gently pulling off any remaining crust, and crimp edges closed. Brush top and edges with egg wash and make a few slits on top. Put pie pan on baking sheet and bake until the top is crispy golden brown and the potatoes are cooked (you can tell if you cut through some of it....if the knife goes easily through the potatoes, it's done. It takes 45-60 minutes, depending on your oven. If the crust edges get too brown, you can cover them with pieces of aluminum foil.
7. Remove pie from oven and let sit 15 minutes before serving.

Wild Rice Soup

I am not a huge soup person. but I liked this creamy, hearty soup. It sure hits the spot when it's cold outside. AND it's super easy and fast. Serve with warm bread and let me know what you think! Serves 4-6.

Wild Rice Soup

6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
3 c chicken broth
2 c wild rice, cooked
1/3 c ham, minced
1/2 c carrots, finely grated
3 Tbsp almonds, slivered
1/2 tsp salt
1 c half & half (although I used whole milk and it turned out just fine)
salt and pepper to taste
Garnish: minced parsley or chives

Melt butter in a 4 or 6 quart saucepan over medium to medium-low heat (closer to medium); add onion and saute until tender. Blend in flour, cooking until bubbly. Add broth, cooking mixture until it comes to a boil. Boil 1 minutes. Stir in rice, ham, carrots, almonds, and salt. Simmer 5 minutes. Blend in half & half. Heat to serving temperature. Salt and Pepper to taste, if desired. Garnish with parsley or chives.