Ham & Cheese Puff Pastry
Ingredients 2 sheets Puff Pastry Dough, defrosted and rolled into two large squares 1 Tablespoon Dijon mustard 1 Tablespoon Honey 2 Cups Medium Cheddar Cheese, shredded 1/4 pound thinly sliced ham Egg Wash: 1 large egg 1 Tablespoon milk 1/4 teaspoon garlic powder 1 Tablespoon dried parsley Directions
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Who doesn't love a soup?! What's even better - this soup is easy to make. I do pressure can my ham stock so that its readily available. If you don't have the time to can homemade ham stock then cook your ham bone and continue on with this recipe. IF you taste your soup and it's lacking 'depth of flavor', add chili powder!! It's not an 'in your face' taste - it deepens the ham flavor and soup. I do add chili powder and lemon juice to my homemade ham stock as its being made, if you don't follow my recipe for ham stock then, you will probably want to add some chili powder directly to this soup...add a small amount, it will make a difference.
Enjoy! Diane INGREDIENTS
INSTRUCTIONS
NOTE: HOMEMADE HAM STOCK
SOUP THICKNESS TIP:
This dish is easy to make and stands great as part of a dinner (think soup and sandwiches) or a party appetizer. I like to make my own Hawaiian dinner rolls and use those but, store bought is just as great! I prefer to make the "mustard topping" in the morning, pour over the assembled complete dish - then bake off in time for dinner.
Enjoy! Diane Link to the Homemade Hawaiian Rolls below. Hot Ham & Cheese Sliders Ingredients: 12 Hawaiian style rolls (cut in half crosswise, do not separate the rolls) 3/4 pound deli ham (thinly sliced) 1/4 pound Swiss cheese (sliced) 1/4 pound Cheddar cheese (sliced) 6 tablespoons butter (melted) 2 teaspoons Dijon mustard 2 teaspoons poppy seeds 1 ½ teaspoons onion (dried, minced) 1 teaspoon Worcestershire sauce 1 tablespoon parsley (chopped) Directions:
This recipe makes 12 sliders and most people eat 2. You can cut this recipe in half and use an 8x8 baking dish and 6 buns. Hawaiian Dinner Rolls Recipe - CLICK HERE We love this baked pasta casserole, and this dish is even better the next day!! The longer the pasta sits in the sauce, the more it absorbs all that yumminess! You can use shredded rotisserie chicken, leftover ham, deli ham, deli chicken, anything works in this dish. Want to add in a vegetable? Try adding in some peas! We like having more sauce then noodle which is why I only call for 3/4 lbs of pasta - instead of a full pound.
Enjoy! Diane Chicken Cordon Bleu Casserole Ingredients: 3/4 lb. cooked campanelle, penne or similar 5 Tbs butter, divided 1/2 Tbs olive oil 2 cloves garlic, minced 4 Tbs flour 3 cup chicken broth, warmed 1 cup heavy cream, warmed 1/2 tsp kosher salt, plus salt for pasta cooking water 1/4 tsp ground black pepper 1 tsp. Dijon mustard 1-2 tsp dried parsley 2 cups cubed or shredded chicken 1 cup thick-cut deli ham, chopped/cubed 2 cups shredded Gruyere or Swiss 1/2 cup grated Parmesan Directions: Preheat oven to 400°.
Diane's Kitchen Note/s: if your sauce is too thick, add a bit more cream or chicken broth until you reach your desired consistency. Maple-Bourbon Ham 10-12 lbs Ham: cooked - ready to eat bone-in Butt or Shank section 1/2-1 cup Maple Syrup Cherry or Apple Wood Chunks - for smoking Maple-Bourbon Paste 2 Tbs. pure Maple Syrup 2 Tbs. freshly ground Black Pepper 2 Tbs. Dijon or Honey-Dijon Mustard 1 Tbs. Bourbon 1 Tbs. Vegetable Oil 1 Tbs. Paprika 1 Tbs. Onion Powder 2 tsp. coarse Salt - either kosher or sea salt Instructions The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it). Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking). Stabilize grill at 250° F. (If using a Big Green Egg Grill) Place 'plate setter' legs up and with raised grid on top. Put 3 or 4 good size chunks of soaked wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours). Notes: If not cooking on a Big Green Egg Grill or If cooking a large ham, or, two or more butts or shanks you can omit the raised grid and plate setter if you're experiencing a "fit" problem and just cook on the regular grid with ham placed into a foil pan. Recipe by: egret, BGE Photos by: Diane Baker for Canning and Cooking at Home |