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Monday, January 28, 2013

What's Cookin' in the Parsonage?

I have some ham on hand, so I ran to Pinterest to find some recipes using this favorite meat.  
I thought I'd share a couple of recipes I'm going to try this week.
I like this one because I have everything on hand!  What a great lunch idea!

mini muffin pizzas



English Muffin Individual Pizzas

Ingredients
1 English muffin, cut in half
1 tablespoon tomato paste
1 teaspoon red pesto - (I'll use paste)
1 tablespoon olive oil
1/2 small red onion, sliced
2 to 3 button mushrooms, sliced
 salt and freshly ground black pepper
1 slice ham cut into pieces, optional
1/2 cup ready-grated mozzarella or grated cheddar cheese
Directions
Toast the muffin until golden and leave to cool. Preheat the broiler. Mix the tomato paste and red pesto and spread over the muffin halves. Heat the olive oil in a frying pan and cook the onion, mushrooms until softened and golden.
Add the seasoning and then divide the vegetables between the muffin halves and scatter the ham and mozzarella or Cheddar over the top. Place under the broiler and cook for 4 minutes or until golden and bubbling.

In the wintertime, I enjoy having breakfast foods for supper.  Here's an interesting looking recipe from Bon Appetit that I'm looking forward to making!
                                                             
                                      Ham-and-Cheese Waffles

Ham and Cheese Waffles
1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1/2 cup melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup


Preparation
Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

What do you do with leftover ham? I'd love your ideas!




From my parsonage kitchen,

2 comments:

Whitney said...

I always make ham cheese flips, using canned biscuits. They freeze so well and we eat them for breakfast or lunch.

Denise said...

Oooooh, it's been a long time since I've made those. I'll have to post that recipe! Thanks!