ham

Ham, Brie & Pear Panini

By in Lunch 2 Comments Tags: , , , , , ,

ham pear brie panini

I went out on a limb last week with this recipe. We had some brie in the fridge and some beautiful red pears on the counter and I just couldn’t resist putting them together in a sandwich. I figured my hubby, whose not a fan of fruit in savoury applications, would not be too thrilled with lunch that day. But to my shock, when he tried it he said, “this would be even better with ham”. My mouth hit the floor. But, I went along with it and we slipped some ham into our sandwiches. He was right, that ham took the sandwiches from good to great.

Even if you’re normally not a person who likes fruit with meat or other savoury items, I encourage you to give this a try. Brie and pear are a fantastic paring, but add to that the smokiness of ham and the zip of mustard and you’ve got one perfectly rounded, killer sandwich. Proof that you should never give up trying new things, you just have to find the right combination.

Ham, Brie & Pear Panini

  • 2 slices whole wheat bread
  • Dijon mustard
  • sliced brie
  • 1/4 pear, sliced
  • sliced ham (or Canadian bacon)
  • baby spinach

Preheat a skillet over medium heat. Spread one side of each slice of bread with olive oil spread. Flip them over so they’re butter side down. Spread one slice with a thin layer of mustard. Top with slices of brie, pear, ham and  a small handful of spinach; top with one more slice of brie (to help it stick together). Top with remaining piece of bread, butter side up. Place on  preheated skillet and let cook until bread is browned and cheese starts to melt. Flip sandwich over carefully; once flipped press down firmly with the spatula to help everything stick together. Cook until both sides are browned and crisp, and cheese is melted. Serve immediately.

Alternately you can cook this in a Panini press or in a waffle iron.

Breakfast Wafflewich

By in Breakfast, Lunch 8 Comments Tags: , , , , , ,

breakfast wafflewich

Max’s favourite breakfasts are toast and eggs or oatmeal. He’s gotten so good at helping me make these things that he knows just what to do and how to tell when his eggs or oatmeal are done. I love making breakfast with him but I was getting a little tired of the same old, same old. So, I came up with these sandwiches to switch things up a bit and help add some veggies to our favourite breakfast. They were a hit! He ate an entire sandwich himself and then asked for another.

You can sub out the veggies in these for whatever veggies you prefer. Tomatoes won’t be super tasty for too much longer so we might swap them out with some roasted red bell pepper, sautéed mushrooms or green onions. Feel free to mix and match to your delight.

I kept it light on the condiments because we were having it for a weekday breakfast but if we made these on a weekend (a.k.a special breakfast) we might just spread the outside with butter to make it more grilled cheesesque or add some mayo to the inside to make it more like a breakfast BLT, and while we’re at it we might even swap out the the ham for bacon! But for an everyday/weekday breakfast we’ll keep things a little healthier as described below.

I love that this breakfast looks like a waffle but tastes like a panini. It makes it great for grabbing on the go and so much fun for kids.

Breakfast Wafflewich

If desired you can spread the bread lightly with butter to give it a grilled cheese effect.

  • 4 slices soft wheat bread
  • sliced cheese
  • 4 slices deli ham
  • 2 fried eggs (firm yolks)
  • 4 slices tomato
  • 1 handful baby spinach

Preheat a square-style waffle iron. Divide toppings between two slices of bread, starting with a layer of cheese and ending with one more slice of cheese (to act as glue). Top with remaining bread. Place in preheated waffle iron and press down firmly to create a waffle impression. Allow to cook 5 minutes, pressing down occasionally if needed, until bread is toasted and cheese is melted. Serve warm.

Makes: 2 sandwiches

Quick Ham & Cheddar Quiche

By in Breakfast, Easter, Main Dish, Pork 1 Comment Tags: , , , , , ,

quick quiche

I don’t know what’s with me lately but I feel totally uninspired in the kitchen. I’ve been making a few delicious things here and there that I’ve been excited about (and have shared with you) but to be honest, our dinner-times have been seriously lacking in the exciting department. Whether I’m meal planning or trying to decide what to make last-minute, my brain is just not co-operating and I’m in a dinner-time funk.

I think part of my problem is that I’ve been feeling this self-imposed pressure to make more complicated dishes. I see all of these inspiring people, with kids, making fabulous involved meals day in and day out and I felt like I needed to step up to the plate. But, after a few attempts at more complicated recipes that ended in failure I was brought down a bit and feeling a little like a farce.

Then I was reminded of something I’ve known for a long time – I just need to be myself and not try to live up to other people’s expectations. I’m not a multi-tasker. Making a complicated and involved meal while my kids run around my feet, means that either the kids will destroy the house, that dinner will be a flop or that I’ll be so stressed out by the end of it all that I’m sitting on the edge of insanity. Or, all of the above. That’s why I like to keep dinner-time simple. Why did I forget this?! Simple = delicious in this house.

Now that I’m embracing this fact once again, I’m hoping the mojo finds it way back soon. Hello, Quick Ham and Cheddar Quiche, I’ve missed your simplicity.

P.S. It probably goes without saying but I’m going to say it anyways, this is the perfect way to use up that Easter ham!

Quick Ham and Cheddar Quiche

This can also be made in a 9-inch pie plate but you will need to increase the baking time.

Filling
  • 1 cup chopped ham
  • 4 green onions, chopped
  • 3 large eggs
  • 1.5 cups milk (I like to use whole milk for this)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Add the ham and green onions to a small pre-heated skillet with a bit of oil. Cook until the ham crisps up a bit and the onions are softened. Sprinkle evenly over prepared crust.

Whisk together eggs, milk, salt and pepper. Pour over ham and green onions. Top with cheese.

Bake at 400ºF for 30 minutes or until set in the centre. Let cool 15 minutes before cutting and serving.

No-Roll Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons milk

Combine flour, sugar and salt in a 9×13 baking pan. Stir in oil and milk until evenly combined. Crumble over the bottom of the pan and press down to cover the entire bottom of the pan. Fill and bake as directed above.

Serves: 6

No Roll Pie Crust adapted from all recipes. Filling adapted from Tartelette.

On the Go Breakfast Bagel

By in Breakfast, Fall, Smithfield 11 Comments Tags: , , , , ,

breakfast bagel

These Breakfast Bagels are my new obsession. I’m a savoury breakfast kinda gal and these are a quick fix substitute for a tradition breakfast. All the flavour without the fuss.

“There’s definitely no need to go through a drive-through when these are on the menu. They take only a couple of minutes to whip up and are so very portable. The way they are cooked ensures they won’t be a messy eat either.”

Read more and get the recipe on Smithfield.com

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Breakfast Bagel

  • 1 bagel, sliced and toasted
  • 2 eggs
  • salt and pepper, to taste
  • 2 tablespoons chopped green onions
  • 1/3 cup grated cheese
  • 4 slices deli ham
  • mayonnaise, to taste

Preheat a skillet over medium heat. Grease lightly. Crack eggs into skillet, making sure they are slightly overlapping. Immediately break yolks, season with salt and pepper and sprinkle with green onions. Allow to cook until edges are set. Flip over and top with cheese and then ham. Cover and let cook until cheese is melted.

Meanwhile, spread mayonnaise over toasted bagel halves. Place cooked eggs, ham side up, on one bagel half. Top with other bagel. Cut in half if making two servings. Wrap in parchment paper for travel.

 

Creamy Ham and Rice Soup

By in Easter, Main Dish, Pork, Soup 13 Comments Tags: , , ,

Creamy Rice & Ham Soup

My sonny boy and I have not been feeling very good these days. We pace around the house sniffling and sneezing and saying, “Owie. Owie”. Well, that last part is only him, although I must admit that sometimes I’m tempted to chime in.

These hazy days make eating not so much fun and it has been a struggle for Max to get anything down his poor little swollen throat. So, I figured it was time for some warm and hearty soup.

This Ham and Rice Soup is comfort in a bowl. It’s creamy, chunky and satisfyingly delicious. A warm bowl of yummy goodness to soothe those aches and pains and gain some strength back. It’s definitely not low calorie, but that’s what you need to keep the meat on your bones. :) It’s also a great way to use up any leftover rice or ham that’s stored away in your fridge.

Creamy Ham and Rice Soup

  • 6 Tbsp. butter
  • 1 green onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup flour
  • 3.5 cups chicken broth (2- 14oz cans)
  • 1 cup finely chopped cooked ham
  • 2 cups leftover cooked rice
  • 1 cup half and half cream
  • salt and pepper, to taste
  1. In a medium size saucepan cook green onions and carrots in butter to soften. Add flour and stir until thoroughly combined with butter.
  2. Slowly add chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer 2 min.
  3. Add ham, rice, cream, salt and pepper. Heat through, but do not bring to a boil.

Serves: 4

* 3.5 cups water plus 2 bouillon cubes may be used in place of the chicken broth.

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In other news, I have entered two of my recipes into the Foodista recipe contest. The winning recipes will be published in their upcoming cookbook. Voting is open until the end of March. To vote for me click on the icons at the top right of the page. And, if you have a recipe entered let me know, so I can vote for you!

What is your favourite food when you have the sniffles? Have a great weekend everyone!

Parmesan Ham Spirals

By in Appetizers, Fall, Thanksgiving 6 Comments Tags: , , , , ,

Ham Spirals

There is one sound that fills my heart with immediate joy the moment I hear it. That is, the pitter patter of my sons little feet. It is the warning bell that cuteness is on it’s way and I had better brace myself to not let it get the better of me. There is something so unbelievably cute about a little toddler that thinks they are the centre of the universe. There is no lack of confidence there. That seems to come when we are older and realize that even though we were told that we are the handsomest, smartest, cutest, most loved little person on the planet, not everyone shares that opinion. But, I am thoroughly enjoying listening to my son’s pitter pattering and thinking it is the cutest sound that anyone has ever heard. Waiting to see that little, big head come around the corner and that excited smile that lights up his face when he spots him Mom. I know that these moments are fleeting so I am trying to treasure and enjoy them while I can.

These are one of my favourite appetizers. They are easy to make ahead, only take five ingredients, and taste absolutely delicious. They are a crowd pleaser with their simple flavours and buttery packaging. I have made these many times and gotten rave reviews. They are perfect for any holiday gathering. Like say, Thanksgiving? :)

To inspire anyone that might be in an appetizer rut, what appetizers do you like to serve at Thanksgiving?

Ham SpiralsParmesan Ham Spirals

adapted from Kraft

  • 1/2  pkg. puff pastry, thawed (from a 397g pack) (or 1/6 of this recipe)
  • egg wash (1 egg yolk + 1 Tbsp. water)
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp. cayenne
  • 170g deli ham (approx. 11 slices)
  1. Roll pastry out to a 14×10 inch rectangle. Cut in half lengthwise, so that you have two sheets 14×5 inches. Brush egg wash over both halves.
  2. Sprinkle 3 Tbsp. parmesan and cayenne over one pastry sheet. Layer ham evenly on top, leaving a little bit of a border on all sides.
  3. Place other pastry sheet, egg side down over top of ham. Seal edges by pressing down with rolling pin. Brush top with egg wash.
  4. Roll up starting at a long side to form a 14 inch log. Press down to seal seam.
  5. Cut log into 24 (1/2 inch) pieces. Place cut side down on a parchment lined baking sheet. Brush with more egg wash and sprinkle with remaining 1 Tbsp. cheese.
  6. Bake at 400ºF (200ºC) for 12 -14 min. until golden brown.

Makes: 24 appetizers

* These are great served warm or at room temperature.

** You can make these ahead and store them in the freezer. Either wrap them up as the log and freeze. Then to serve defrost in the fridge, slice and proceed with the recipe. Or you can slice them, place them on a lined baking sheet until frozen and store them in a plastic bag. This way you can bake them from frozen making sure to egg wash and sprinkle them with parmesan before baking.

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