Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

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Ham and Cheese Casserole

Ingredients:

  • 16 oz bow tie pasta
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 2 cups milk
  • 1 tsp prepared mustard
  • 2 cups shredded Colby-Jack cheese
  • 2 cups cooked ham, cubed
  • 1 cup peas, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs

Directions:

  1. Preheat oven to 350.
  2. Bring a large pot of salted water to a boil.
  3. Add pasta and cook according to package directions for al dente, drain.
  4. In a large saucepan over medium heat, melt the butter.
  5. Saute onion until clear then add garlic and continue cooking for another 30 seconds or until fragrant.
  6. Whisk in flour, salt and pepper.
  7. Cook and stir until smooth and the flour starts turning a golden brown.
  8. Pour in milk, a little at a time, stirring constantly.
  9. Bring to a boil for 1 minute.
  10. Stir in mustard and cheese.
  11. Continue to cook stirring occasionally until cheese is melted and sauce is smooth.
  12. Remove from heat and stir in ham, peas and pasta.
  13. Pour into a greased baking dish.
  14. In a small bowl combine Parmesan cheese and breadcrumbs.
  15. Sprinkle the bread crumb mixture on top.
  16. Bake 30 minutes or until bubbly and golden.

Adapted from: http://www.julieseatsandtreats.com/2011/05/ham-cheese-bowties/

Monte Cristo Sandwich

Ingredients:

  • 1 quart oil for frying, or as needed
  • 2/3 cup water
  • 1 egg
  • 2/3 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 slices white bread
  • 4 slices Swiss cheese
  • 4 slices turkey
  • 4 slices ham
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon confectioners’ sugar for dusting

Directions:

  1. Heat 5 inches of oil in a deep-fryer to 360F.
  2. While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
  3. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
  4. Set aside in the refrigerator.
  5. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
  6. Cut sandwiches into quarters, and secure with toothpicks.
  7. Dip each sandwich quarter in the batter so that all sides are coated.
  8. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
  9. Dust with confectioners’ sugar just before serving.

Source:  http://allrecipes.com/recipe/monte-cristo-sandwich—the-real-one/detail.aspx

Chicken Cordon Bleu Casserole

Ingredients:

  • 2 lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg, mixed with the milk
  • 8 ounces of swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10-3/4 ounce) can cream of chicken soup
  • 1 cup milk

Directions:

  1. Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.
  2. Brown in a little oil until golden.
  3. Place chicken in a baking dish and add cheese and ham.
  4. Mix soup with 1 cup of milk and pour over all.
  5. Bake at 350 for 30-35 minutes or until tender and bubbly.

Source: http://therecipereview.wordpress.com/2010/07/13/chicken-cordon-bleu-casserole/

 

Chicken Cordon Bleu-ish Grilled Sandwich

Ingredients:

  • 2 slices bread
  • 2 tablespoons margarine, divided
  • 2 slices Swiss cheese
  • 1 cooked chicken breast half
  • 1 tablespoon barbecue sauce
  • 2 slices honey-cured deli ham

Directions:

  1. Spread one side of each slice of bread with margarine, and place a bread slice, margarine-side down, into a nonstick skillet over medium heat.
  2. Place a slice of Swiss cheese, the cooked chicken breast, a layer of barbecue sauce, the ham slices, and the remaining Swiss cheese slice onto the bread slice in the skillet. Top the sandwich with the other bread slice, margarine-side up.
  3. Gently fry the sandwich, flipping once, until the cheese is melted and gooey, and the bread is golden brown on both sides, about 5 minutes per side.

Source:   http://allrecipes.com/recipe/chicken-cordon-bleu-ish-grilled-sandwich/detail.aspx

 

Ham and Swiss Quiche

Ingredients

serves Serves 6, active time 20 minutes, total time 1 hour

  • 1 recipe pie crust (see note above)
  • 1 tablespoon butter
  • 1/2 pound ham steak, cut into 1/2 inch cubes
  • 4 eggs, beaten
  • 1 cup milk
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 cup grated swiss cheese

Procedures

  1. Adjust oven to middle position and preheat to 350°F. Roll put pie dough and carefully fit into pie dish. Trim edges and refrigerate until ready to fill.
  2. Melt butter in a medium skillet over medium high heat. Add ham and cook, tossing often until browned on all sides, about 4 minutes. Remove from heat and allow to cool. In a large bowl whisk together egg, milk, mustard, and Worcestershire sauce. Season to taste with salt and pepper.
  3. Once ham has cooled scatter it over the bottom of the pie pan, followed by grated swiss cheese. Pour egg mixture over ham and cheese and place in the oven. Bake until quiche lightly browned and puffy and center of quiche jiggles slightly when shaken, 30 to 40 minutes. Allow to cool at least 20 minutes before slicing and serving. Quiche can be served at room temperature, or straight out of the refrigerator after chilling.

Source: http://www.seriouseats.com/recipes/2013/07/ham-and-swiss-quiche-sunday-brunch-recipe.html

Cheesy, Salty, Snappy Risotto

What you need:

  • 4 cups low sodium chicken stock
  • 8 ounces sugar snap peas, trimmed and cut in half
  • 1 tablespoon olive oil
  • 2 medium leeks, cleaned, halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 1 cup cooked ham, diced
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste

How to do it:

Prep steps:

  1. In a medium saucepan, bring chicken stock to a simmer (do not boil). Keep warm.
  2. In a small saucepan, cook sugar snap peas in boiling water for approximately 2 minutes, or until crisp tender. Drain and rinse with cold water. Set aside.

And for the risotto itself:

  1. In a large skillet or saucepan (a pan with a large surface area works best), heat olive oil. Add leeks and cook for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add rice and cook for 1 minute.
  4. Add wine and cook for 2 minutes, stirring constantly, until liquid is nearly completely absorbed.
  5. Add warmed chicken stock – one or two ladles full at a time – to risotto, being sure to stir constantly after each addition. Be sure stock is nearly completely absorbed into the rice before adding more stock. This entire process should take approximately 25 minutes. Adding the stock any more frequently than this will result in undercooked risotto – you don’t want that. Note: As the risotto cooks, you’ll notice it becomes creamier and begins to pull away from the pan when you stir it. Keep an eye out for these things and you’ll know you’re on the right track.
  6. Once all broth has been added and absorbed, add ham and stir until warmed through.
  7. To finish the risotto, stir in the sugar snap peas, Parmesan cheese and butter. Add pepper and salt to taste (watch the salt here – the Parmesan and ham are already quite salty). Top with extra Parmesan before serving.

Source: http://freshandfoodie.com/2010/11/15/ham-and-sugar-snap-pea-risotto/

Ham & Dill Deviled Eggs

Ingredients:
6 hard-boiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 cup finely diced smoked ham
1/2 to 1 teaspoon finely minced dill

Ingredients:

In a medium bowl, mash together the egg yolk and dill until fairly smooth.

Stir in the mayo and mustard. Add the ham then stir to evenly distribute. Pipe or spoon into the egg halves.

Creamy Baked Orzo with Ham, Peas and Leeks

1 1/4 cup orzo
2 teaspoons olive oil, plus more for the pan
1 pound leeks, white and light green parts only, sliced into ¼-inch rounds
2 large garlic cloves, minced
1/4 pound (4 ounces) cooked ham steak, coarsely diced into small cubes (scant 1 cup)
3/4 cup fresh or frozen peas
3 ounces (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt
1/2 cup milk
1 tablespoon fresh chopped dill
2 tablespoons fresh chopped chives
2 tablespoons fresh thyme
3/4 teaspoon kosher salt, plus more to season
Few grinds fresh black pepper

Preheat the oven to 350°F. Oil a 2-quart baking dish.

Fill a medium pan with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.

In a large skillet over medium heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 minutes. Stir in the garlic and cook for an additional 2 minutes. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 minutes.

Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, salt and pepper. Fold the orzo mixture into the milk mixture and stir to combine.

Scrape the creamy orzo into the prepared baking dish and bake for about 45 minutes, or until the top is slightly browned along the edges and the center is set completely. Let cool for 10 minutes before serving. Serve hot; season with additional salt and pepper if needed. Store leftovers covered in the refrigerator for up to 3 days.

Source: http://www.thekitchn.com/recipe-creamy-baked-orzo-with-ham-peas-and-leeks-recipes-from-the-kitchn-189657

Mac and Cheese Soufflé with Country Ham

Ingredients

  • 1/2 pound macaroni
  • 4 ounces sharp cheddar, grated, divided
  • 2 ounces crumbled blue cheese
  • 2 tablespoons freshly grated Parmesan
  • 5 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons bacon grease (substitute vegetable oil)
  • 4 ounces country ham, chopped
  • Freshly ground black pepper to taste

Procedures

1

Preheat the oven to 375 degrees. Grease a 2-quart soufflé dish. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, and return it to the pot.

2

Reserve 1/2 cup of the cheddar. Stir the remaining cheddar, blue cheese, and Parmesan into the hot pasta. Combine the eggs, sour cream, cream, and dill in a bowl, and whisk well. Add it to the macaroni mixture. Stir well.

3

Heat the bacon grease in a skillet over medium-high heat. Add the ham, and cook for 2 minutes, or until heated through. Stir the ham into the pasta, and pour it into the prepared pan. Sprinkle the reserved cheddar on top.

4

Bake the soufflé in the center of the oven for 20 to 25 minutes, or until the custard is set. Serve immediately.

Source: http://www.seriouseats.com/recipes/2012/10/mac-and-cheese-souffle-with-country-ham-from-sweet-potatoes-restaurant-recipe.html