Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Asparagus and Ham Stuffed Potatoes

Have you ever cooked a meal using just your microwave?  No, I'm not talking about TV dinners here.  I'm talking about a home-cooked from scratch meal.

Today's recipe was the perfect way to use up my remaining Easter ham meat and it was sooooo easy because it was made (almost) entirely in the microwave.  If you don't have leftover ham, you could easily use lunch meat, ham steak, or buy some of that pre-diced ham.  The whole meal is on the table in about 30 minutes and has a good mix of carbs, veggies, meat, and dairy.  Talk about getting in the entire food pyramid!

Honestly I was surprised by how much I loved these.  Just like these potatoes looked visually bursting at the seams, they were also bursting with powerful flavor bits.  I can only imagine the possibilities of this base recipe with other fillings - cheddar, broccoli and chicken; steak, caramelized onions, and blue cheese?  Oh the possibilities of quick, wholesome meals are endless!

I made a few modifications.  The biggest being substituting Greek yogurt for the sour cream.  The nutritional swap is awesome and your tastebuds won't know the difference.  I added more of it and the cheese because I love a creamy potato. For an extra punch, I added parmesan to the topping.  Divine!

Two Years Ago: Spaghetti and Meatballs
Three Years Ago: It was a breakfast themed dinner club with Country Fried Steak and a Belgian Waffle Bar with Strawberry Topping, Pancake Syrup, and more then rounded out with easy Bacon Egg and Toast Cups.

Asparagus and Ham Stuffed Potatoes

 Ingredients

• 4 medium russet potatoes (about 8 ounces each) 
• 1/2 bunch asparagus, trimmed of woody stems and cut into 1/2-inch pieces 
• 1 cup diced ham 
• 3/4 cup fat-free Greek yogurt
• 1 cup shredded Swiss cheese, divided
• 4 Tablespoons shredded parmesan cheese
• 1/2 cup chopped fresh chives or green onions, divided 
• 1/4 teaspoon salt 
• 1/4 teaspoon white or black pepper 

Directions

1. Use a fork to pierce potatoes all over. Microwave on MEDIUM, turning the potatoes once or twice, until soft, about 20 minutes. 
2. Meanwhile,steam asparagus in a steamer basket on the stove until just tender, 2 to 3 minutes. 
3. Combine the steamed asparagus with ham, Greek yogurt, 3/4 cup Swiss cheese, 6 tablespoons chives or green onions, salt and pepper in a bowl. 
4. When the potatoes are cool enough to handle, cut off the top third then gently scoop out the flesh, leaving enough to keep the sides intact; Combine with the ham mixture.
5. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 1 tablespoon of the remaining Swiss cheese and 1 tablespoon of the Parmesan.
6. Microwave on HIGH until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives or green onions.  If desired

Source: Modified from Eating Well

Ham Bone, Greens, and Bean Soup

How was your Easter?

I made our "Easter Dinner" last weekend when we had our families over to do our baby's gender reveal.  Part of that meal included a nearly ten pound spiral sliced ham and I knew that ham bone was going to be turned into something special.

If you've been following my blog for awhile, you know that I love making soup.  I love finding ways to use up the bones and carcass of that leftover, picked over Easter or Christmas ham, Thanksgiving turkey, or what have you.  They make THE BEST start to the most flavorful soups you have ever eaten so don't throw away those leftover bones!

This particular soup is filled to the brim with healthy vegetables like kale, cabbage, and carrots.  I love the sweet flavor that the cabbage and carrots lend to the soup which is complemented by the savory saltiness of the ham.  Last but not least, the kale gives it a little bit of a peppery flavor and a super punch of Vitamins K, A, and Calcium.  No wonder it's celebrated as a super vegetable!  The original recipe called for bacon but I left it out because I didn't have any at home and am trying to avoid eating too much cured meats during my pregnancy.  You can add it back in if you want to but I can honestly say that nobody missed it.  I did add a can of tomatoes for color and flavor, instead.

My extended family and I were more than pleased with this soup.  It was the perfect start to our Easter Meal Part II (courtesy of my Mother-in-Law).  I'll definitely be making it again!

Two Years Ago: Mini Whole Wheat Bagels
Three Years Ago: Berry Buttermilk Cake


Ham Bone, Greens, and Bean Soup

Ingredients

• 1 Tablespoon olive oil
• 3 large carrots, peeled and sliced
• 2 celery stalks, trimmed and sliced
• 1 large onion, peeled and diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 leftover ham bone with some meat still attached
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1 (15 oz) can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.  Add the carrots, celery, and onion.  Cook until softened, about 5 minutes.  Add the garlic and cook for a 1 minute longer.
2. Add 8 cups of water and the ham bone with meat still attached.  If needed, add more water to cover the ham bone completely.  Add bay leaf and Italian seasoning.  Bring the mixture to a boil.
3. Add the beans and reduce heat to medium-low.  Simmer for 30 minutes.   Stir in the cabbage and diced tomatoes, simmer for 30 minutes more. Finally add the kale and simmer until the kale is soft but still vibrantly green, about 15 minutes.
4. Remove the ham bone from the soup.  Pick off the meat.  Shred or chop the larger any larger pieces then add all meat pieces back into the soup.  Season with salt and pepper to taste.

Source: Modified from Cook This Now by Melissa Clark as seen on The Kitchn

Green Bean Ham Potato Casserole

Fair warning.  This picture doesn't look like much and in real life, it's not exactly breath taking either.  It is, after all, a casserole.  But, it is a tasty dish and is something I wouldn't hesitate to serve with say, Thanksgiving or Christmas dinner because it has that homey comforting goodness to it.  What this casserole has going for it is that it doesn't use cream of ___ condensed soup so fear not!


Green Bean Ham Potato Casserole

Ingredients

• 3/8 cup of butter
• 3/8 cup of flour
• 3 cups milk
• 1 1/2 cup grated Cheddar or American cheese
• 4 cups of cooked green beans
• 4 medium, diced, cooked potatoes
• 3 cups diced cooked ham
• Bread crumbs (optional)

Directions

1. Melt butter and stir in flour.  Add milk, stirring constantly, until thickened.  Remove from heat, add cheese and stir until melted.  
2. Arrange potatoes in a buttered casserole dish and cover with green beans,  Pour half of cheese sauce over the green beans.  Add ham and remaining cheese sauce.  Top with buttered bread crumbs if desired.  
3. Bake at 350 degrees for approximately 30 minutes.

Source: Cedarmore CSA Newsletter

Easy Cannellini Bean and Ham Soup

I don't know about where you live but around these parts walking my dog in the morning requires a sweatshirt, the A/C isn't kicking on during the day anymore, and the nights require extra close snuggling in bed.  This also means it's the time of year when NORMAL people resume eating soup (though, we already established that I personally eat it year round).  Rejoice!

My mother-in-law, Mary Lynn, gave me a ham bone from when she baked a ham knowing that I could turn it into something magically delicious.  I could have done something tried and true with it but you know me, I'm always up for trying a new recipe.  After some searching, I decided on this recipe.

What resulted was a soup that wasn't heavy yet was still filling and nutritious.  I added carrots.  I find they give soups an extra special (but not overwhelming) sweetness to them.  This soup was perfect for using the last of Summer's veggies while warming the bones from the chill of the onset of Fall.

Two Years Ago: Lasagna - I grew up on my mom's recipe and I guess this is how I came to like cottage cheese more than traditional ricotta in my lasagna.

Easy Cannellini Bean and Ham Soup

Ingredients

• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 2.5 tablespoons extra-virgin olive oil
• 1 14.5oz. can stewed tomatoes, coarsely cut
• 2-3 carrots, peeled and sliced
• 2 cups low-sodium chicken broth (omit if using ham bone)
• 2 (19 oz). cans cannellini beans, rinsed and drained
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (optional: ham bone)
• 1/4 teaspoon black pepper
• 10 oz spinach (roughly torn)

Directions:

1. In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).  Add the carrots and cook until soft (about 5-7 minutes).
2. Add the can of cut stewed tomatoes and juice to pot and stir.  If you are using a ham bone, add it now with enough water to cover.  When the liquid starts to simmer, add the beans, ham and black pepper. If not using a ham bone or you need more liquid, add the chicken broth now, stir and bring to a boil.  When the broth starts to boil, reduce the heat until it settles at a simmer.
3. When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat. Serve immediately.

Source: Modified from and as seen on Loves to Eat; Originally from Gourmet.

Recipe Swap: Croque Monsieur

This week's recipe swap comes all the way from France.  Am I weird to say that I *didn't* like the food in France as much as I thought it would?  Being what is the arguably the culinary capital of the world, I had expected better.  I'm happy to say that this simple sandwich helped redeem the French in my eyes.

I had to make some modifications for Chris to eat it.  He claims the smell of mustard makes him vomit and he won't touch white cream stuff (sour cream, mayo, cream cheese, cottage cheese, etc.) unless it's baked into something sweet and no longer resembles its original form.  So, his sandwich was naked.  Just bread, meat, cheese, and tomato.  I made mine as written except that I had to swap sour cream for the crème fraiche and I just used wheat sandwich bread.  I know, how un-French of me.  But, I wasn't about to go out and buy/make something special for a single spoonful knowing I already had leftover sour cream from Cinco de Mayo in the fridge!  It was still just as sinfully delicious...even if I did slightly burn mine.  Oops.  That's what you get when you're impatient and turn up the heat to get dinner done more quickly!

Thank you Jill of JBean Cuisine for sharing this deliciously simple sandwich.  It must have been fate that gave me her swap since I submitted French Dip Sandwiches this week.  And, thanks as always to Sarah at Taste of Home Cooking for hosting.  She's begun to do swap round-ups in her blog so check it out if you want more burger/sandwich ideas!

One Year Ago: We already established that I was a slacker for the entire month of May last year...
Two Years Ago: Chicken and Spinach Quesadillas

 
Croque Monsieur
Printer-Friendly Version

Yields: 1 Serving

Ingredients

• 2 thick slices white bread (used wheat sandwich bread)
• 1 spoonful crème fraiche (used reduced fat sour cream)
• 1 spoonful Dijon mustard
• grated gruyere cheese or comté
• 2 or 3 thin slices of tomato (JBean addition)
• Ground black Pepper
• Paprika
• 1 Slice very thin deli ham
• Clarified butter for frying

Directions

1. If using thick cut bread, cut the bread so that the two slices are still attached at the bottom, like a man’s wallet.  Otherwise, skip this step.
2. Mix the crème fraîche and mustard together with cheese and paprika.  Then spread it generously on both insides of the "wallet" or on both slices of bread. Season with pepper.  Add ham and tomato between the prepared sandwich halves.
3. Press the sandwich together with your hand. Fry in clarified butter in a frying pan, a few minutes per side until it’s golden on the outside, and melting in the middle. Serve hot.

Source: Laura Calder from French Food at Home as passed along by JBean Cuisine

Handheld Breakfast Two Ways

And the award for Worst Blogger Award goes to...me.

Has it really been a month since I updated?  Shoot.  There goes my New Year's Resolution to try to update more frequently.  Somehow anytime I get a break in life (in this case going to New York City for a week long business trip) and/or begin intensely planning a vacation (c'mon, I'm going to Europe next month...don't tell me blogging would be at the top of your mind!) my blogging just goes by the wayside.  Don't get me wrong, I've still been cooking when I'm around...just not sharing the results with the world.  I've noticed that my web traffic and viewership have suffered as a result.  Drat!  How do the hard core bloggers do this so consistently?  Please share your tips!

So, as an apology, I am giving you a recipe two-for-one!  Honestly, it kind of works out in my favor because these two recipes were photographed together :D.  Remember that Quiche Lorraine that I made as part of my 23 Things in 2011 List?  These little handheld treats were also part of that same New Years Family Brunch.

The French Toast Cups with Sausage and Apples was definitely generally preferred over the Savory Muffins.  I mean what's not to love about sweet and salty combined into a single hand-held treat?  And for the cook, it's easy to increase the number of servings because the incremental work is minimal.  If I were to make that one again, though, I think I'd reduce the amount of butter in the apple and sausage mixture.  And, I found it made wayyyy more filling than was needed to fill my French toast cups so maybe reduce that by about half.  These changes are reflected below by simply doubling the french toast amounts and keeping the filling the same.  I also envision this as being a great concept for French Toast stuffed with more traditional cream cheese and fruit filling.  Yummo!

Our beagle Toby I think preferred the Muffins, though.  Of course, he kind of didn't have a choice.  One just kind of fell off of the cupcake tree (look, another purpose for those things!  Oh and thanks Mandy for buying this from my Secret Santa list!) when Mom was getting her serving.  Toby grabbed it in his mouth as soon as it hit the floor.  Thankfully he's good about giving up food when I tell him to so no damage done.

Do you like handheld breakfast treats?  These Bacon Egg and Toast Cups are sure to rock your world!

One Year Ago: Grasshopper Cookie Bars (perfectly green for St. Patty's Day!) and Peanut Butter Oatmeal Chocolate Chip Cookies (a trifecta of cookie classic goodness!)

French Toast Cups with Sausage and Apples
Yields: 12 Servings


Ingredients
For the French Toast Cups:

• 12 slices of whole wheat bread
• 6 eggs
• 2 Tbs brown sugar
• 1 tsp cinnamon
• pinch nutmeg

For the Apple and Sausage Filling:

• 1 cup diced apples
• 1 cup (8 oz) breakfast sausage
• 1/2 cup butter
• 3 Tbs brown sugar
• 1 tsp cinnamon
• pinch nutmeg
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 400 degrees and butter a muffin pan. 
2. Using a cookie cutter or wide rimmed glass, cut circles out of bread slices about 3 inches in diameter.  Whisk eggs and spices together.  Dredge bread circles in egg mixture and remove any excess egg
3. Press bread circles into the muffin pan, bake in the oven for 12 - 15 minutes, until brown
4. While bread is in the oven prepare breakfast sausage.  In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla.  Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes.   Combine sausage and dripping with apples, stir.
5. When french toast cups are done, allow to cool for a few mintues, remove from pan using a knife to separate from the pan.  Fill french toast cups with apple and sausage mixture, drizzle with maple syrup and serve.

Source: The Noshery 

Savory Breakfast Muffins
Printer-Friendly Version
Yields: 12 Muffins

Ingredients

• 2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 eggs
• 1 1/3 cups buttermilk
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter, melted
• 1 cup thinly sliced scallions, (about 1 bunch)
• 3/4 cup diced Canadian bacon, (3 ounces)
• 1/2 cup grated Cheddar cheese
• 1/2 cup finely diced red bell pepper

Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Make Ahead Tip:  Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutritional Information: (per muffin) 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium; Vitamin C (25% daily value), Fiber (13% dv).
  
Source: Eating Well, April/May 2005

Quiche Lorraine

The food blog world is filled with Superbowl Gameday Man Food and so I thought why not break the mold and post something ultra girly.  Besides, real men eat quiche...especially when it's delicious as this one!

As part of my 23 Things I want to Make in 2011 list I put Quiche on it because it's something I enjoy ordering at Mimi's Cafe.  The tricky part about this recipe though is that Chris doesn't eat anything that tastes like or resembles eggs in any way (desserts containing eggs, however, are fine...apparently because they're not egg-like or egg-tasting).  So, I decided why not invite our family's over and have New Years Brunch and as part of the menu, I served quiche (along with homemade waffles, savory muffins, creme brulee french toast casserole, french toast cups, and fruit salad so that Chris wouldn't starve; Some of those recipes to come in good time, by the way).  What's nice about the quiche is that it can be served at room temperature so you can make it ahead of time and then tend to other dishes as it cools.

Having gotten over my fear of leeks after making the Cheddar Cauliflower Soup I decided this would be a piece of cake...err...quiche.  But what made it really special was the fact that the leeks were carmelized.  Okay.  Now we're talking business!  Carmelizing anything gives food an extra special flavor.

Seriously, this quiche was FANTASTIC and gave me the chance to use my tart pan that my friend Jackie gave me from Dinner Club Secret Santa.  My brother had thirds and probably ate at least a good quarter of the quiche by himself.  The filling was silky smooth (I'm guessing from the addition of sour cream in this recipe) and just glides right down your throat.  Within each bite hides the rich goodies of caramelized leeks, bits of savory ham, and melty Swiss cheese.  The only thing I regret is not making the pie crust from scratch.  That truly would have been perfection to have a nice flaky crust holding all of the rest of the goodness.  If you recall, that was also on my 23 Things in 2011 List.  But, I wasn't ready to tackle that yet and frankly, I want my homemade pie crust to feature something fruity versus savory.  I'm including the homemade pie crust recipe in case you want to give it a whirl but if you're lazy like me just use a pre-made pie crust.

I will be making this again...perhaps making it and New Years Brunch at our house a new tradition :).

Quiche Lorraine
Printer-Friendly Version

Ingredients

For the crust:

• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt, to taste
• 6 tablespoons butter, diced

For the filling:

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch of nutmeg
• Pinch of pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. If you're using a pre-made pie crust, skip Steps 2 and 3.  Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used 10-inch tart pan) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Source: Adapted from Le Pain Quotidien as seen on Smitten Kitchen

Ham, Cheese, and Green Pepper Pretzel Bites

Happy 100th Blog Post!

Can you believe how quickly time has gone?  I feel like I've improved my cooking skills and explored many different recipes over the past (not quite) year but there is always room for improvement.  I still consider myself an amateur cook and what gets me by is my ability to follow a recipe.  I hope that you've found something that you were able to make and enjoy from this collection of recipes.  If there's something you'd like to see or a recipe you think I should try, definitely leave me a comment so I can give it a shot!

This post is the final in the 2010 Super Bowl series.  If you missed the others, check out the Spicy Sausage Dip and Honey Mustard Sauce recipes here!  The recipe was supposed to end up with bite sized pretzel spirals but as I had technical difficulties, I ended up using the method from Pizza Bites and adding green pepper for color and flavor.  Nobody knew the difference and they were eaten right up.  Ahhh, I love recipe adaptation...and using my bread maker for kneading and rising :).  It's the lazy (wo)man's way to baking delicious bread.  I definitely see a lot of potential in the "bites" arena...the endless possibilities.  Jes told me she'd made some with chicken and pesto filling.  Yum!

I loved the way our house smelled while these were baking.  It smelled like real soft pretzels and the smell was almost intoxicating!

Ham, Cheese, and Green Pepper Pretzel Bites
Printer-Friendly Version

Yields: About 30 individual  bites

Ingredients:


For the dough:

• 1½ tsp. instant yeast
• 2 tbsp. light brown sugar
• ¼ cup warm water
• 1 cup warm milk
• 2½-3 cups all-purpose flour

For the filling:

• ½ cup small diced ham
• ½ cup shredded sharp cheddar cheese
• ½ cup green pepper, diced

To finish:

• 6 cups water
• 4 tsp. baking soda
• 4 tbsp. unsalted butter, melted
• Kosher salt (or pretzel salt), for topping

Directions:

1. To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until a dough has formed. Switch to the dough hook and knead on low speed until a soft, elastic dough forms. Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.  (Alternatively, add dough ingredients to your bread machine according to the manufacturer's directions.  Set it to the "dough" setting and set it and forget it until the end of the cycle.  Skip to step 3 if using bread machine.)
2. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.
3. Turn out the dough onto a lightly floured surface. Pinch dough off into 30 equal balls. Spoon some of the diced ham, green pepper and the shredded cheese into the middle of the dough ball then pinch the edges shut so the filling is tightly sealed inside. Place seam side down on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining balls of dough, and the remaining filling.
4. Preheat the oven to 400˚ F. Bring the 6 cups of water to a boil in a large pot. (Make sure to use a big pot because it will bubble when you add the baking soda!) Add the baking soda and reduce the heat to a gentle simmer. Boil the pretzel bites in batches, cooking for about 30 seconds and turning once. They should be slightly puffed. Use a slotted spoon or skimmer to transfer them back to the baking sheet.
5. Bake until puffed and golden brown, about 15 minutes. Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.  Serve with dipping sauce (such as Honey Mustard Sauce), if desired.  (Not that it needs a sauce - it's plenty flavorful on its own!)

Source: Adapted from Annie's Eats, originally from Gourmet, October 2009

Ham and Potato Soup

I was very pleased with how easy this recipe was and how delicious it turned out.  Chris gave it his stamp of approval and it warmed us up on a chilly winter night.  It was also not overly heavy but with enough substance so that I could go to my Jazzercise class an hour later.  (Leftovers reheated well, too!).  Speaking of Jazzercise, I've yet to find the balance between going to class, cooking goodies, and eating them without feeling sick when I'm jumping around.  Soups seem to work well so far so you may see more of that for awhile...

For my personal taste I felt the chicken buillion overpowered the ham (bought packaged pre-diced John Morell ham) and overall it was a bit too salty so I made some changes to the recipe by cutting down the buillion and removing the added salt.  In its place thought I added some shredded cheese to the soup base...because I love love love cheese!  I also used green pepper in place of the celery and of course added some garlic powder(!) as a matter of preference.

The way that the roux and milk mixture came together was also impressive.  So much so that I will consider using it for other cream based soup recipes that I try in the future.  It really added a smooth and comforting aspect to the soup!

Ham and Potato Soup
Printer-Friendly Version




















Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min
Yields: 8 Servings

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced green peppers
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon garlic powder
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup shredded cheddar cheese
• Parsley

Directions

1. Combine the potatoes, green pepper, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, garlic powder and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly add in milk and whisk until smooth. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot and cook soup until heated through. Remove from heat and add shredded cheddar cheese.  Ladle into bowls and serve immediately, garnishing with additional shredded cheese and parsley, if desired.

Source: Modified from All Recipes