When it comes to planning a memorable brunch, few dishes are as satisfying and crowd-pleasing as a ham and cheese strata. This savory, make-ahead casserole layers tender bread, flavorful ham, and rich cheddar cheese for a comforting meal that’s perfect for sharing. Alongside a cheesy grits soufflé or a hearty overnight breakfast casserole, ham and cheese strata rounds out a brunch spread that’s both delicious and stress-free, making it easy to enjoy time with family and friends.

What is a Strata?

If you’ve ever wondered what exactly a strata is, you’re not alone. A strata is a savory, layered casserole that typically combines bread, eggs, milk, cheese, and various fillings for a comforting meal.  While bread pudding originated around the 11th to 13th centuries, strata’s history starts in the early 20th century.  Home cooks sought creative ways to turn leftover bread into something new.

Over time, the dish evolved to include all sorts of flavors, from traditional breakfast meats to vegetables and cheeses, making it a staple in American kitchens.  The magic happens when the ingredients soak overnight, creating a rich, custardy texture with a crispy topping.

While a strata shares similarities with bread pudding and French toast, there are a few key differences. Both dishes use cubes or slices of bread soaked in an egg and milk mixture.  However, bread pudding is typically sweet and flavored with sugar and spices.  In contrast to that, a strata is savory and features ingredients like ham, cheese, and vegetables. All these dishes rely on the same custardy texture, but stratas stand out for its hearty, savory flavors that make it perfect for brunch or lunch rather than dessert.

This strata features a classic combination of ham and cheddar.  I’m not entirely sure how ham and cheddar became such an iconic combination.  In the 1800’s, ham quickly became a staple in American taverns.  It fed workers in the late 1800’s pretty frugally. 

Towards the end of the 1800’s New York baseball parks served up a ham and cheese sandwich. It eventually was replaced by the hot dog in later years.  However it came to be, the combination of saltiness of the ham pairs well with the flavor of cheddar creating a perfectly balance flavor combination.

Frugal Way to Repurpose Stale Bread

One of the best things about strata is its practicality. Instead of tossing stale or leftover bread, you can transform it. Turn it into a satisfying meal, minimizing food waste and stretching your grocery budget. This sustainable approach not only feels good but tastes even better when paired with your favorite ingredients. 

But this is not the only way to use up stale bread.  Some of my favorite way to use the bread is to make homemade croutons.  I can flavor them however I want for my salads.  Breadcrumbs are the same way; you add whatever herbs and spices you want for your coating.  Thinly slice and toast to make crostini for bruschetta or pan con tomate.  Top with some cheese and garlic butter for a homemade garlic bread.

Stale bread is great for panzanella salad.  The bread soaks up the flavorful dressing making it super delicious.  You can use it as a thickener for soup like ribolita or pappa al pomodoro.  Finally, I love turning it into homemade dressing for a roast chicken dinner.

Versatility that Caters to All Tastes

Strata is an endlessly customizable dish.  You can swap ingredients to suit any taste or dietary need. Try using different breads like sourdough for a  slight tang or baguette for a bit more chew.  Or try croissant for something flaky and flavorful. 

Swap out the ham with bacon or sausage for a breakfast strata.  Or try some turkey, rotisserie chicken, kielbasa or Italian sausage.  You can even try vegetarian options such as sautéed mushrooms, leeks, caramelized onions, or spinach. By using gluten-free breads or plant-based vegan cheeses, you can make this dish accessible for everyone.

Benefit of Make-Ahead Brunch Casseroles

One of the top perks of a strata is the ability to prepare it in advance. Just assemble the casserole the night before, let it soak, and bake it in the morning. This time-saving approach means less stress and more fun on brunch day, letting you enjoy your guests and the meal.

Preparing a strata ahead of time offers several key benefits. The resting period gives the bread a chance to fully absorb the egg mixture.  This results in a richer flavor and a more cohesive texture once baked.  You can make it as little as a 2 hours up to 24 hours ahead of time.

This make-ahead approach also simplifies meal preparation, ensuring a convenient and delicious breakfast or brunch with minimal morning effort.  Additionally, baking the strata after it has rested helps the top layer achieve a beautiful crispiness, creating an appealing contrast to the tender interior. 

Finally, assembling everything ahead of time makes this a convenient and stress-free recipe.  Just pop it in the oven when you’re ready. It frees up your schedule and keeps you relaxed.  This gives you plenty of time to focus on making memories with your family and friends.

Delicious Combination of Flavors for a Memorable Meal

The flavor profile of a ham and cheese strata is truly an American classic. You get layers of savory ham, melted cheddar, and egg-soaked bread, all baked to golden perfection. Every bite is hearty, comforting, and bursting with satisfying taste, making it a brunch favorite.

But you don’t have to stick with this ham and cheddar version.  Personalizing your strata is half the fun. Add veggies like bell peppers, spinach, or tomatoes for extra freshness and color. You can sprinkle in herbs or spices, such as chives or parsley.  Add a pinch of paprika or try smoked paprika.  If you like a little heat, toss in some diced jalapeños, pinch of cayenne, or dash of hot sauce.

Serving Your Strata for Brunch

When it comes time to serve, slice the strata into squares and arrange them on a platter. Pair with a fresh fruit salad, roasted potatoes, or a simple green salad. For extra flair, offer toppings like salsa, sour cream, or a sprinkle of fresh herbs to brighten up the plate.

I made my strata with leftover garlic knots from our favorite pizza delivery restaurant.  Which is basically pizza dough brushed with garlic butter.  For those that eat leftover pizza, you know the crust can be pretty dry.  I knew my strata would need to soak overnight.  I made it the night before to have for breakfast the next day.  That egg custard soaked through those garlic knots making them tender and delicious. 

It was hearty and tasty with all that ham and cheddar flavor.  This ham and cheddar strata had a hint of garlic throughout making it even more scrumptious.  I took a piece to work for lunch, too.  So you know it reheats well.  Just make sure you lower the power of the microwave so the cheese doesn’t get all weird.  If you reheat it on high power, the oil separates from the protein which is not pleasant.  Just lower the temperature and set the power to 50% and add a dash of milk or cream to keep the cheese from separating.

Ham and Cheese Strata

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Say goodbye to boring breakfasts and hello to flavor heaven with this Ham and Cheese Strata. Perfect for feeding a crowd or meal prepping for the week ahead. Give it a try!

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Ingredients

• 6 cups day old bread, cubed (I used garlic knots from the pizza parlor and some old Italian bread)
• 2 cups diced ham
• 1 cup shredded, cheddar cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme

Instructions

1. Place the bread in a casserole dish coated with cooking spray. Sprinkle the ham and cheese over the bread and set aside.
2. Combine the eggs with the remaining ingredients. Stir with a whisk to combine.
3. Pour the egg mixture over the bread mixture. Press down on the bread to make sure that it’s submerged in the egg mixture. Cover with plastic wrap and refrigerate at least one hour; overnight is best.
4. Preheat oven to 350.
5. Remove the strata from the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 for 45 minutes to an hour or until the eggs are set in the center. Cool slightly before slicing and serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 652Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 184mgSodium 1599mgCarbohydrates 78gFiber 4gSugar 10gProtein 34g

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Simple Brunch Recipes

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The post Ham and Cheese Strata appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I know I’ve talked about there being just to the two of us in the house.  And there’s usually just two of us for holiday dinners, too.  Since it’s not easy to find small hams and turkeys, this means there’s leftovers.  If doesn’t help that Dad gave us from his 16 pound for  ham in a roaster.  What is it with the 16 pound meats?  I feel like I’ve said this before….

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And it doesn’t help that when we do celebrate the holidays with family they give us their leftovers, too.  Shortly after I made the turkey and stuffing enchiladas Dad gave us the leftover ham for some holiday.  It made me think, “I should make some ham and cheese empanadas and this amazing noodle casserole.” 

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Then I thought about making some enchiladas with the last of the ham.  But what kind of enchiladas.  Do I Hawaiian like pizza?  Do I make some German style with potatoes and kraut?  Nah.  Just plain old ham and cheese enchiladas.  Yum! 

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I wanted to make sure this was an easy weeknight meal.   So, I went with some left-over rice, some frozen peas, chopped ham, and cheddar cheese.  Simple as that.  If you don’t have leftover rice like I usually do, you can make some.  Or you can buy one of those microwaveable packages to make this go quickly.

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What Are Enchiladas?

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Enchiladas are a classic Mexican dish made.  You roll tortillas around a savory filling and bake them with a flavorful sauce like enchilada sauce. I made a creamy cheese sauce to go on top of these enchiladas.  The filling can range from different meats and cheeses to vegetarian options with beans and vegetables.  Since they’re so versatile, this makes enchiladas a flexible option for all kinds of tastes and occasions.

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The origins of enchiladas go back to ancient Mayan and Aztec civilizations.  These early civilizations ate corn tortillas dipped in chili sauce and filled with ingredients like fish or beans. When the Spanish arrived, they brought cheese, pork, and chicken to these early enchiladas.  This modernized the ancient food which made it a staple in Mexican cuisine.

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While the dish has been around a while, the word “enchilada” was not coined until the 19th century.  Today, enchiladas are enjoyed worldwide, often with regional twists and unique filling combinations.

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Corn vs Flour Tortillas: Which Is Best for Enchiladas?

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Corn and flour tortillas each bring their own flavors to the table. For ham and cheese enchiladas, either variety works well.  Corn tortillas offer a traditional flavor and a slightly chewy texture that stands up well to sauces. They add an earthy and sweet flavor to enchiladas.

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Flour tortillas, on the other hand, are softer and easier to roll, making them a great choice for beginners.  However, because they’re so soft, they easily stick together in enchilada casserole recipes.  But there’s a trick to prevent this if you are a die-hard flour tortilla fan.

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Types of Ham for Ham and Cheese Enchiladas

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When it comes to ham, you have options. Deli-sliced ham offers convenience and a mild flavor that blends nicely with cheese. There’s also different flavors of deli ham.  You have Black Forest with it’s rich, smoky flavor.  Honey ham brings it’s sweetness. Off the bone ham is just like it sounds; slices that are carved off the bone. Those are the more common, but there are some cured hams you could use, too.

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For this recipe you can use leftover baked ham or thick-cut ham steaks.  Dice slices into small pieces. The smoky or honey-glazed hams add a touch of sweetness and depth to the enchilada filling.  And it’s a great way to repurpose leftover holiday ham.  If you’re not ready to make these, you can freeze the ham to make these later.

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Ingredients for Ham and Cheese Enchiladas

Pantry ingredients – flour tortillas, garlic powder, onion powder, rice (cooked), Campbell’s Cheddar Cheese Soup

Refrigerator ingredients – ham, thawed frozen peas, shredded cheese (I used cheddar, but use your favorite melty cheese), and half and half

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Preparing the Ham and Cheese Filling

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Start by combining the diced ham, thawed peas, cooked rice, garlic powder, onion powder, and 1/2 cup of shredded cheese.  Combine the soup with the half and half in a small bowl and set aside.

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Rolling and Baking the Enchiladas

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Preheat your oven to 350°F.  Pour half of the soup mixture in the bottom of a 9×13 casserole dish.  To keep the tortillas from getting too soggy and sticking together, toast the tortillas in the oven or in a fry skillet for 3 to 5 minutes.  Wrap them in a clean kitchen towel to keep warm as you prepare the enchiladas.

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Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla. Carefully fold in the sides and then roll starting at the edge closest to you.  Lay the enchiladas seam side down in the casserole dish. Repeat with remaining tortillas and filling.

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Pour the rest of the cheese sauce evenly over the top.  Cover with foil and bake at 350°F for 30 to 40 minutes or until bubbly.  If your casserole as a lid, still cover it with foil to keep the moisture in.  Remove the foil and sprinkle with any remaining cheese. Bake at 350°F for an additional 10 to 15 minutes or until the cheese is melted and golden.

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Serving and Enjoying Ham and Cheese Enchiladas

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Let the enchiladas cool for a few minutes before serving. Garnish with sliced green onions and a dollop of sour cream. I served mine with some Spanish rice, but they would go well with some charro or refried beans.

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While this recipe is in the oven in under 15 minutes, these ham and cheese enchiladas taste anything but simple!  See what I mean?  The rice gets all cheesy.  The peas are sweet.  The ham is slightly salty and sweet.  The tortillas are lightly toasted before wrapping to keep them from getting soggy. 

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Now, if don’t want to use the Campbell’s Cheddar Cheese Soup for convenience, feel free to replace it with your cheese sauce of choice.  Or you can make a bechamel with some cheddar or pepper jack cheese.  Since this was a quick, weeknight meal for us, I opted for my fave cooking soup.  I use it to make delicious chicken enchiladas, baked pastas, and even dips.  It’s a delicious and convenient soup to have on hand.

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These ham and cheese enchiladas are perfectly delicious!!  They’re a balanced, flavorful meal that’s sure to be a hit at your next family gathering.

Yield: 6

Ham and Cheese Enchiladas

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Some left over ham, some left over rice, and some cheese make a quick and tasty dinner. Ham and Cheese Enchiladas is a mashup of Latin American cuisine with traditional American flavors in a quick and easy family meal.

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4.3 Stars (3 Reviews)

Ingredients

• 2 cups diced ham
• 1 cup frozen peas, thawed
• 1 cup cooked rice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups cheddar cheese
• 20 ounces cheddar cheese soup
• 1 1/2 cups fat free half and half
• 8 flour tortillas

Instructions

1. Preheat oven to 350.
2. Combine first four ingredients (ham through onion powder) in a mixing bowl. Stir in 1/2 cup cheddar cheese and set aside.
3. Combine the soup and the half and half in a small mixing bowl. Pour 1/2 cup of the cheese sauce mixture in the bottom of a 9 x 13 casserole dish. Set aside.
4. Place the tortillas on a baking sheet and lightly toast in the oven for 3 to 5 minutes. Remove from heat and keep warm.
5. Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla and roll up. Lay seam side down in the casserole dish. Repeat with remaining tortillas and filling.
6. Pour the remaining soup mixture over the tortillas. Cover and bake at 350 for 30 to 40 minutes or until bubbly. Remove the cover, sprinkle with the remaining cheese and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly.
7. Cool slightly before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 629Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 92mgSodium 1519mgCarbohydrates 62gFiber 4gSugar 5gProtein 33g

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Perfect Pork Recipes

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Ham and Cheese Enchiladas are a Crowd-Pleaser for Every Occasion appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Ham & Veggie Noodle Casserole is pure comfort food. It is warm, creamy, and easy to make. It is also a great way to use up leftover crockpot ham. Tender noodles, savory ham, and colorful veggies bake together in a creamy sauce. Every bite tastes cozy, simple, and homemade.

Short on time but craving a comforting casserole? We’ve all been there! You’ve had a hectic day, and now a growling stomach with little time to spare. Picture this: tender bites of leftover ham, delicious vegetables, and noodles all nestled in a creamy tomato sauce all baked to cheesy golden-brown perfection. Are you drooling yet? Because I am! Get ready to say goodbye to long hours in the kitchen and hello to more time for yourself.

How do you prevent food waste?

Repurpose leftovers! For me, it’s usually ham and turkey for the holidays. There’s only two of us and I can rarely find a small ham or turkey that’s enough for just the two of us. Yes, I could buy a smaller more expensive per pound ham, but why? Why waste money and not have leftovers? I mean, I wouldn’t be able to make this delicious casserole without leftover ham.

There are so many ways to use leftover ham. It’s a versatile ingredient that can be used in a variety of dishes, allowing us to create delicious meals while reducing waste. One simple and satisfying option is to chop up the leftover ham and make macaroni and cheese with ham. The salty and smoky flavor of ham pairs perfectly with the creamy cheese sauce. You can also toss the ham into carbonara which is another easy pasta dish.

You can also add chopped ham to sautéed diced potatoes, onions, and bell peppers the top with a fried egg for a filling and flavorful ham hash that will keep you satisfied all day long. Or make a ham and cheese omelet or add it to a breakfast pancake grilled cheese.

It’s a great addition that makes any soup delicious. Simmer the ham with vegetables, such as carrots, celery, and onions, along with some herbs and spices to create a rich and flavorful broth. Kick up your potato soup with ham and make cheesy ham and potato leek soup. And there’s the iconic ham and bean soup.

Finally, there’s always a sandwich! We used to make hot ham and cheese sandwiches growing up that was so easy and great for a quick lunch. Another delicious sandwich are these ham and cheese sliders or everything bagel ham and cheese sliders. So, you can see, there’s a slew of ways to use up leftover ham. Oh, and you can use these same ideas for turkey or chicken, too!

What shortcuts make this ham casserole easy?

One clever shortcut is using a package of frozen peppers and onions. Leave them in the fridge that morning to thaw. Then drain, chop, and sauté to make this a quick meal. You could also use some roasted red peppers or chopped pimentos which is basically the same thing. Drain and add to the rest of the casserole ingredients for a quick shortcut.

Another shortcut is using canned tomatoes. You could get some of those tomatoes with herbs in them oregano or basil. Maybe try kicking it up with some green chile tomatoes or fire roasted tomatoes. How about a sweet and tangy kick with some sun-dried tomatoes.

There’s a slew of shredded cheese out there instead of shredding your own. There’s cheddar, Swiss, Parmesan, gouda, Colby, pepper jack, Monterey jack. I’m not even kidding when I say there’s a bunch of pre-shredded cheeses.

So, go beyond the cheddar in this recipe and find something that’s more suitable to your tastes. With the sun-dried tomatoes, try an Italian blend. The green chile tomatoes can be a festive Mexican blend. Go wild! Just do it with the convenience of shredded cheese.

Finally, cook the pasta ahead of time. Or try one of those quick cooking pastas. I haven’t seen the heat and eat pasta like they have with rice, but if you have some in your grocery, then try that. A good chunk of time can be saved by cooking the pasta ahead of time. In fact, you could make this whole casserole ahead of time and then pop it into the oven when you get home.

How do you make ham & veggie noodle casserole?

Preheat the oven first and foremost! Then, if you haven’t cooked the pasta ahead of time, then you’ll need to start with that. That can take upwards of 20 to 30 minutes. Now you can see why cooking the pasta ahead of time can make or break this dish. Then again, if you’re like me, you will turn the water on when you walk the dogs and then put the pasta in when you get back. While it cooks you can prep the rest of the ingredients.

Next, it’s time for the veggies. Heat up the pan while you prep them for cooking. Then add them to the pan to get some color and caramelization on there. This will add more flavor to the casserole. Even if you use frozen vegetables, you can still brown them along with the onions. 

Stir in the tomatoes when the peppers and onions are browned. Let them simmer until the liquid is reduced. Then toss in the ham and simmer until the ham heats through. Combine the ham mixture with the pasta and pour it into the casserole dish.

No. The cream doesn’t go in the pan. You pour the cream over the top of the pasta and veggie mixture. Sort of like you do with scalloped or au gratin potatoes. Actually, more like au gratin because then you top it with cheddar cheese.

Since everything else is hot, you don’t need to cook this ham & veggie noodle casserole for very long. The oven is preheated to 375 to make sure the cheese gets golden brown on top, but once you put the ham casserole in the oven you reduce the heat to 350 and bake it. I know, it seems strange, but I really wanted that cheese to be golden brown on top.

This casserole isn’t like all the others. There’s no soup base or even a cream or mornay base. But it’s still creamy and delicious from the cream. The pasta soaks up the cream and whatever is left thickens as this ham casserole cooks in the oven. It’s hearty, delicious, and full of flavor! And quick and easy to whip up with leftover ham and a few convenience veggies.

Yield: 6

Ham & Veggie Noodle Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Turn your leftover ham into a scrumptious, healthy and hearty meal with this mouthwatering recipe for Ham & Veggie Noodle Casserole! Perfect for busy weeknights or for feeding the whole family!

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5.0 Stars (1 Review)

Ingredients

• 8 ounces uncooked pasta
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 14 ounces diced tomatoes
• 12 ounces diced ham
• 1 cup half and half
• 1 cup shredded cheddar cheese

Instructions

1. Cook pasta according to package directions omitting salt and fat until al dente. Drain and set aside.
2. Preheat oven to 375.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add the onion and garlic and sauté one minute. Add the bell peppers and cook until the onions begin to soften; about 5 to 7 minutes.
4. Pour the tomatoes over the vegetables and simmer until reduced by half. Add the diced ham and cook until the ham is heated through.
5. Combine the pasta with the ham mixture in a 13 x 9 casserole dish. Pour the half and half over the mixture and top with the cheese.
6. Reduce the oven to 350 and bake the casserole for 30 to 35 minutes or until the cheese is bubbly and melted. Cool slightly before serving

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 379Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 69mgSodium 782mgCarbohydrates 39gFiber 3gSugar 8gProtein 24g

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The post Whip Up This Quick Ham & Veggie Noodle Casserole for Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have made a couple of pressed sandwich recipes for my blog. I think the most popular one is the Italian Pressed Sandwich. It boasts pepperoni, capicola ham, calabrese salami, fresh mozzarella, and tomato pesto. It is one flavor packed sandwich just like this one is!  And it’s perfect with a deilcious zesty Italian pasta salad.

What is a pressed sandwich?

That’s kind of self-explanatory. It’s a sandwich that is pressed with something heavy to flatten. This also gets all the ingredients to really blend and meld together. It also means your sandwich shouldn’t fall apart when you’re eating it making it perfect for picnics or outdoor outings.

This is different than a panini in that there is no heat involved in the pressing of the sandwich. It’s pressed in the fridge with a jar of mayo, brick, or heavy canned goods on top. Use whatever you have that is heavy to weigh the sandwiches down.

When making these sandwiches I would not suggest using regular sandwich bread. You’re going to need a crusty or hearty roll or French bread to make these sandwiches. I used ciabatta rolls that I love for these sandwiches. The bread is crusty enough to absorb any excess liquid and stand up to the pressing process without falling apart.

I don’t know who invented the pressed sandwich, but there is the shooter’s sandwich from England. It’s a sandwich of steak and mushrooms inside a hollowed-out loaf of bread that is weighed down. Originating in the 1900s, this sandwich was popular with hunters as a lunch they could take with them on a hunt. Now it’s a popular travel item or family lunch.

What’s in a pressed picnic sandwich?

You can put whatever you want in a pressed picnic sandwich. I put some sandwich pepperoni, salami, and off the bone ham in this sandwich. Of course, I had to add cheese so there’s provolone and mozzarella in there, too, along with some mayonnaise and a little lettuce.

I used off the bone ham, which at my store, is like a whole ham that’s sliced and actually looks like ham unlike the black forest or honey ham. That doesn’t look like real ham to me. This off the bone ham my store sells looks like I cooked ham and sliced it up for sandwiches. It’s the perfect smoky flavor this sandwich really needs.

I contemplated a roast beef and horseradish sandwich. And I still might create something like it now that I’ve read about the shooter’s sandwich. I mean, that just sounds delicious! Filet and mushrooms in a sandwich? Yes please!

Don’t stick with just sliced meats. Feel free to use some tuna salad or salmon salad in a pressed sandwich. Just make sure to put cheese or lettuce in there to keep the bread from getting too wet from the salad. You could also do that with a layer of mayo or some other sandwich spread.

How do you make a pressed picnic sandwich?

I started with the mayonnaise on the bread. It’s a great barrier to keep the bread from getting too wet from all the other ingredients you add the sandwich. So, if you want tomatoes on there, have at it! Then I added small layer of lettuce. Normally I use a lot more lettuce, but I didn’t want it to be the star of the sandwich. I wanted the meats to be the star.

Next, I added the heart of the sandwich. There’s a layer of mozzarella, sandwich pepperoni, salami, off the bone ham, and then provolone cheese. Simple ingredients, but they make for a hearty and delicious sandwich perfect for a picnic or even a day hike. I contemplated some mustard which I love with salami, but I decided to keep it simple and use mayonnaise.

Feel free to use pesto like I did in the original pressed sandwich I made. Or an olive spread like and muffaletta sandwich. You could even try a hummus and go the Mediterranean route! I’m not kidding when I say you can easily change up the ingredients to match your taste.

What does a pressed picnic sandwich taste like?

Oh so delicious! The ingredients meld together and taste so good! The pepperoni and salami are spicy and salty delicious. The ham is smoky. Provolone is creamy and mozzarella are both creamy good. Lettuce adds a little texture. And the mayonnaise adds a spicy kick because I used Duke’s.

The bread is hearty and is the perfect wrapper that holds all the ingredients together. The mayonnaise makes sure the bread doesn’t get soggy. And pressing it all together means it’s not going to fall apart when you eat it! That’s what makes it all so perfect for a picnic or an outing.

We used to take sandwiches like this on our day hiking trips. They’re so packable with a little bag of chips and some water. We would plan the hike to stop at a scenic spot along the trail to take a break, have lunch, and be fueled up for the rest of the trip around the trail.

Just look at all those layers of sandwich goodness in there. You know it’s going to taste delicious with all that flavor. And definitely not fall apart on you like an egg salad or tun sandwich. Or one of those Dagwood stacked sandwiches. This is a tidy bread package with meats in the middle perfect for a picnic.

Yield: 2

Pressed Picnic Sandwich

Prep Time: 5 minutes

Additional Time: 8 hours

Total Time: 8 hours 5 minutes

Pressed Picnic Sandwiches are fun to make, easily to customize, and not messy! They’re a fun make ahead recipe for any picnic or outdoor adventure.

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Ingredients

• 2 ciabatta rolls
• 3 ounces sliced sandwich pepperoni
• 3 ounces sliced salami
• 3 ounces sliced ham
• 2 slices provolone cheese
• 2 slices mozzarella cheese
• 4 to 6 lettuce leaves
• 2 tablespoons mayonnaise

Instructions

1. Spread the mayonnaise on the rolls and put the lettuce on the bottom bun.
2. Layer the mozzarella, salami, ham, pepperoni, and provolone on top of the lettuce. Put the top on the sandwich and wrap tightly in plastic wrap.
3. Place the sandwiches between two places and place a heavy jar or can on top to press the sandwiches. Refrigerate overnight before serving.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 936Total Fat 62gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 35gCholesterol 161mgSodium 2742mgCarbohydrates 45gFiber 3gSugar 6gProtein 48g

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Packable Picnic Recipes

• Chipotle Hummus from Magical Ingredients
• Classic French Bread from Karen’s Kitchen Stories
• Easy Gluten Free Chocolate Chip Cookies from Art of Natural Living
• Herb Garlic Potato Salad from That Recipe
• Southern Style Potato Salad from Hezzi-D’s Recipe Box

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I tried to make these Jambon about a year ago. I failed miserably. The pastry got too dark, and I couldn’t salvage them. They tasted delicious, though. So, I knew I would have to make them again. And since it’s almost St. Patrick’s Day, I figured now was as a good a time as any to re-make these gems.

St. Patrick’s Day is around the corner.  I try to honor my Irish roots and make something that is somewhat authentic Irish cuisine.  Do I eat corned beef and cabbage?  OF COURSE!  But that’s not traditional Irish cuisine.  So, when St. Patrick’s Day comes around I try to share true Irish recipes or as true as I can make them.

What is a Jambon?

It’s a simple pastry filled with cheese and ham. Mine have scrambled eggs in them while others combine the eggs with the cheese. And some have a béchamel sauce base in there. I’m not quite sure how those will travel but I will give them a try. Because these are delicious and well, you know I love all things puff pastry.

Jambon is sold at Irish deli counters typically for breakfast. They are great on the go food to take while driving to work. In fact, that’s part of their popularity. People in Ireland spend more and more time in their cars which means an increased need for quick, ready to eat food like this. This, along with readily available small ovens, meant deli counters could offer customers more choices too.

I think they’re more along the lines of junk food in Ireland, though. They’re sold at gas stations, and you can find frozen versions in the supermarkets. I mean, imagine someone from Ireland coming here and falling in love with a chicken stick or a taquito from 7-11! I imagine that!

How do you make Jambon?

Mine are simple, but like I said, some call for béchamel sauce. While that’s not a difficult sauce to make, it does change the way you make them. I wanted to keep mine simple and focus on making it a portable breakfast recipe. Because I have been obsessed with breakfast lately. Especially having eggs for breakfast.

I spent a while drinking smoothies for breakfast, but just missed eating eggs. While the smoothies were delicious, for the most part, I really want eggs for breakfast. It can be as simple as eggs and toast and I’m happy. But this post isn’t about what I want to eat for breakfast.

I lightly scrambled my eggs making sure they were barely cooked through. Since they will be cooked twice, I didn’t want to cook them completely which would make them dry and unappealing later. There’s nothing worse than a dry and overcooked egg except maybe a well done steak. That’s why I went for a soft, cooked egg to put in my Jambon.

The cheese is traditional Emmentaler, but I didn’t go that route. I kept it simple and used some baby Swiss on the bottom and some Parmesan on top. Next time I make these I will get the Emmentaler. Maybe for game day?

I put the eggs on the cheese and then topped the eggs with diced ham. I used regular jam. Traditionally it’s made with Jambon ham. That’s a French boneless ham from the rear haunches of the pig that contains different muscles. Jambon is slowly cooked in its own juices which makes it naturally low in sodium and perfect for this recipe. Next time, I’ll find some and make mine more authentic.

Finally, you pull up the corners and press them together. I pinched the edges of my pastry to make sure the cheese didn’t bake out. The first time I made these I didn’t pinch the seams and the cheese cooked out. So, this time I pinched the seams.

Since I used crescent dough I didn’t do an egg wash to these Jambon pastries.  When I made them with puff pastry, I did give them an egg wash.  It gives the puff pastry a nice color and sheen.  And makes them look more fancy.

What does Irish Style Jambon taste like?

Crispy on the outside and packed with delicious eggs, ham, and cheese on the inside. The combination of the Swiss and Parmesan is so good. They’re both strong, salty cheeses which are perfect on top of the eggs and rich ham. And if you want to put the béchamel on top, go for it! It would add another layer of flavor that would taste delicious.

Irish Style Jambon are quick to make, too. And you can make them ahead of time and reheat them before eating. You can take this idea and change it up with a range of fillings. I’m thinking of some prosciutto and maybe some sun-dried tomatoes with Mozzarella. Or maybe some Gruyere and caramelized onions. That would be good!

Unless you don’t like eggs, ham, or cheese, you can’t tell me these don’t look delicious. And packed with hearty breakfast ingredients in a handy portable pastry breakfast. Sneak in some spinach or even bell peppers to make Irish Style Jambon a deliciously healthy on the go breakfast.

I’ve made these with both puff pastry and crescent roll dough. Either one tastes delicious. I couldn’t find puff pastry to make these this time, but the next round I will go back to using puff pastry. And I might try combining the cheese with the eggs and see how those turn out. The eggs and cheese bake up into a delicious saucy cheesy egg goodness.

Yield: 6

Irish Style Jambon Pastry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Irish Style Jambon Pastry are pastry pockets filled with cheese and cubes of ham sold at delis across Ireland. They’re the perfect snack, breakfast on the go, or appetizer for your next party.

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Ingredients

• 3 large eggs
• 1 tablespoon butter
• 8 ounces crescent roll sheet
• 3 slices baby Swiss cheese
• 1/3 cup diced ham
• 1/4 cup shredded Parmesan cheese

Instructions

1. Melt butter in a non-stick pan over medium-high heat. Lightly scramble eggs and add them to the pan. Use a butter spatula to constantly stir the eggs until they are soft scrambled and almost cooked through. Place the eggs in a bowl and set aside.
2. Use a sharp knife or pizza cutter to divide the puff pastry into six squares. Top each square with half a slice of Swiss cheese, scramble eggs, 1 tablespoon ham, and a teaspoon of Parmesan cheese. Fold up the corners and pinch to close and pinch the side seams if you want.
3. Bake at 375 for 13 to 15 minutes or until the dough is golden brown. Allow to cool for 5 minutes in the pan before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 266Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 140mgSodium 359mgCarbohydrates 16gFiber 1gSugar 4gProtein 13g

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Emerald Isle Recipes

• 5 Ingredient Chocolate Mint Cookies by Hezzi-D’s Books and Cooks
• Boxty Irish Pancakes by Cindy’s Recipes and Writings
• Irish Apple Cake by That Recipe
• Irish Pub Potato Nachos by Jen Around the World
• Tempeh Reuben by Art of Natural Living
• The Waterford Blaa by Karen’s Kitchen Stories

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The post Irish Style Jambon Pastry are the perfect snack! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

There is such a controversy about combining ham and pineapple. Maybe that’s just on pizza, but I feel like if you don’t like it on pizza then you just don’t like it. I don’t think there’s a take it or leave it school of thought with this either. It’s either you love it or you hate it. Actually, I’m sort of in the middle of the road. Scratch that last sentence.  To enhance the sweet flavor of the pineapple, you can serve these kabobs with a grape salad recipe. 

Where do kabobs come from?

Kabobs (or kebobs, kebab, etc.) have a long and storied tradition that dates back centuries. These ancient civilizations used simple tools and open fires to cook their meals. In fact, kebab style skewered meat has been traced back to medieval Persia. There it was known as “shish kebab.”

Over time, kabobs traveled across continents as explorers roamed the planet. They adapted this method to create meals based on what’s used in their cultures and regions. This is a testament to the versatility of this style of cooking. Each culture adds its own unique twist which results in a diverse range of flavors and textures. This culinary diversity is what makes kabobs a universally loved dish, perfect for bringing people together and celebrating shared meals.

Why is ham and pineapple called Hawaiian?

The association between ham and pineapple with Hawaii may seem puzzling at first, especially considering that neither ingredient is native to the islands. However, the story behind this culinary pairing is a testament to the power of cultural fusion and creative reinvention.

In the mid-20th century, a popular canned ham called SPAM became widely available in Hawaii.  The appeal of the long shelf life and affordability made this product very popular.  SPAM quickly became a staple in the local diet, finding its way into a variety of dishes.  It was during this time that the concept of combining ham with pineapple emerged.

There’s no doubting that pineapple has a long history in Hawaii. In the late 19th century, the pineapple industry took off on the islands. Large-scale plantations cultivated and exported this tropical fruit. As pineapple became an integral part of the Hawaiian economy, it also became a symbol of the islands’ distinct flavor.

What are some tips for making kabobs?

It doesn’t matter whether you’re a seasoned grill master or a beginner in the world of barbecue. It’s always handy to have tips that will help you create kabobs that are perfectly seasoned, cooked, and bursting with flavors.

First, it’s important to choose the right ingredients. Opt for high-quality ham and ripe, juicy pineapple. The ham should be thick-cut and slightly smoky. The pineapple should be sweet, tangy, peeled, and cored. Adding fresh vegetables such as bell peppers and onions bring more texture and flavor.

If you’re using bamboo skewers you need to soak them for a couple of hours. This prevents them from burning when you put the kabobs on the grill. I don’t use really long skewers so I can put what I need in a plastic container, or a zip top bag filled with water. You COULD put some flavor in the water. Some do, but I haven’t seen any noticeable increase in flavor in my kebobs when I try that.

When it comes to assembling the kabobs, you want to make sure they’re visually appealing. So alternate between pieces of ham, pineapple, and vegetables to create colorful and well-balanced skewer. I like to make sure that my kebobs are not too crowded which might make them difficult to cook. Since we’re not cooking the ham, it’s not necessary to worry about spacing between the ingredients.

Grilling the kabobs is the final step in creating the perfect Hawaiian Ham Kabobs. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the kabobs on the grill and cook for about 10 to 12 minutes, turning occasionally, until the ham is slightly charred and the pineapple is caramelized. I like my peppers and onions to get a little char on them, too.

What do Hawaiian Ham Kabobs taste like?

What do Hawaiian Ham Kabobs taste like? Perfectly delicious! They have a burst of flavors that will transport you straight to the sunny shores of Hawaii. These kabobs offer a delightful fusion of sweet and savory notes that are perfect for those who enjoy a balance of contrasting tastes.

The succulent ham adds a savory touch to each kabob, lending a rich and smoky flavor. Its slightly salty flavor pairs beautifully with the natural sweetness of the pineapple chunks. As the kabobs cook on the grill, the pineapple caramelizes which intensifies its sweetness and infuses the ham with a it’s sweetness.

But it doesn’t stop there! The bell peppers and red onion bring a hint of freshness and subtle crunch. As the vegetables cook, they develop a slightly charred and smoky flavor. The smoky flavor plays off the ham and pineapple perfectly.

When all these flavors come together, each bite of the Hawaiian Ham Kabobs is a blissful explosion of taste. The combination of salty ham, sweet pineapple, and charred vegetables is a fun and delectable recipe to share with your friends and family. It’s great for backyard parties because you can prepare the kebobs ahead of time and not worry about any possible contamination. There’s not meat that needs to be cooked and no meat to worry about safely handling.

I didn’t marinade the ham.  If you want to, then by all means!  I would go with a teriyaki sauce to not only marinade the ham but also baste the kebobs with as they’re cooking.  That’s something I will do when i make these again.  Because I will be making these again.

Yield: 8

Spicy Hawaiian Ham Kabobs

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

You can make Spicy Hawaiian Ham Kabobs with leftover ham, fresh pineapple, and some veggies. Sprinkle some Blackberry Smoky Honey seasoning for a sweet and spicy kick that makes these kabobs absolutely delicious.

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Ingredients

• 1 pound ham cut into 1 1/2 inch cubes
• 3 cups cubed fresh pineapple
• 3 cups red onion cut into 1 1/2 inch cubes
• 3 cups bell peppers cut into 1 inch pieces
• 2 tablespoons Blackberry Smoky Honey seasoning

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the ham, pineapple, onion, and bell peppers on skewers.
3. Sprinkle the skewers on all sides with the blackberry smoky honey seasoning.
4. Grill 3 to 5 minutes per side until the onions and peppers are crisp tender.
5. Serve with macaroni salad.

Did you make this recipe?

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Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Elvis Old Fashioned from The Spiffy Cookie
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

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Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors. #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.

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Yes, I know I don’t have kids. But I was a kid at one point in time. Granted it was a long time ago, but I was still a kid. And sort of grew up being in the kitchen so there had to something I could resurrect from my memory to participate this week.

So, I really tried to go back to my childhood memories to find a recipe we used to make with the parents all the time. Unfortunately for me, I don’t remember a whole lot from my childhood. And what I do remember most people do not. It is very frustrating. But something I just sort of live with.

And growing up we were spoiled kids. We started helping out in the kitchen as soon as possible. We were slicing and dicing WAY before kids now. In teaching knife techniques and proper safety, we rarely cut ourselves and were always careful. Heck, I cut myself more as an adult than I ever did as a kid growing up.

Looking back, we didn’t have kid friendly recipes that we used to make. We just made food. I remember helping with all kinds of dinners. We used to make full on Chinese dinners with egg rolls, soup, and even dessert wontons. Latin food included enchiladas, homemade mole, and even tamales. Italian? That was easily whipped up. Bolognese, Parmesan, and of course lasagna were favorites.

As a kid, there wasn’t a food or dish we didn’t make.

Which left me wondering what was kid friendly that we did make. And, as simple as it sounds, hot ham and cheese sandwiches were always a kid favorite for me. It wasn’t anything extravagant. The hardest part was making sure the ham didn’t heat too much that it would explode. Yes. Hot ham and cheese is a microwave recipe.

You simply take the ham and put it on a plate. Then you’d top with cheese and microwave for about 30 seconds to a minute. Then you slide it off onto your bread of choice and enjoy. I think that is one of my favorite, easy, kid friendly recipes from growing up.

So, I knew this recipe needed ham, cheese, and bread.

But it needed something else. So, I continued to think of my childhood memories. And I remember Nana making these sandwiches for us as kids. She had a sandwich maker. It was usually meatloaf or some leftover meat that she would put in there to cook up. They were so delicious! Of course, I’m a sucker for a meatloaf sandwich anyway.

But I knew this recipe had to involve the waffle iron. Why? Because she bought it for me. Yes. I have a waffle iron that is decades old and works perfectly. And it has the sandwich plates that I could whip up one of her meatloaf sandwiches.

So, there ya have it! Dad’s hot ham and cheese and Nana’s pressed sandwiches equals Waffled Biscuit Monte Cristo Sandwiches. They’re simple and something that kids can easily make themselves. The hardest part might be keeping the waffle iron closed. I had to hold it for a little bit so it didn’t fluff up so much that it didn’t cook evenly.

How do you make Waffled Biscuit Monte Cristo Sandwiches?

The hardest part for the kids might be splitting the biscuits into two pieces. They might need help with that. But once they’re split, you the ham and cheese in the bottom and then top with the other biscuit half. Then you pull the bottom sides up and pinch it to the top of the biscuit. Finally, you pop the into the waffle iron to cook for 3 to 5 minutes or until the biscuit is golden brown.

Not only are the fun to make, but they’re fun to eat, too! The sweet biscuit dough wraps around the ham and cheese. The waffle iron makes it all extra crispy and delicious. And they’re whip up in no time for a fun lunch or easy snack the kids can make when they get home from school.

And it doesn’t take a lot of ingredients to make these waffled biscuit Monte Cristo sandwiches. It’s biscuits, ham, and cheese. Maybe some cooking spray if your waffle iron is as old as mine. But that’s it. You could add some mustard or maybe a little onion, but not much. I personally like the simplicity of just the ham and cheese in there.

What is a Monte Cristo sandwich?

It’s a ham and Swiss that is dipped in egg custard like French toast and fried. It’s as simple as that. Where it comes from isn’t all that straight forward. Some believe it’s based on the Croque Monsieur sandwich which is a ham and cheese (traditionally Emmental or Gruyere) sandwich that is cooked in clarified butter. Yes. A ham and cheese grilled cheese.

The Monte Cristo starts showing up between the 30’s and 60’s. Yes that’s a wide range I know. It has a myriad of names like the French sandwich, toasted ham sandwich, and French toasted cheese sandwich. I know. So creative. But it wasn’t until the 50’s where the sandwich is called the Monte Cristo. How it got that name I have no idea.

But, of course, it wasn’t until the mid 60’s that it became famous. Disneyland put the sandwich on their menu of the Blue Bayou and Tahitian Terrace restaurants that fed the popularity of this modest sandwich. Originally it comes with a side of jelly to dip the sandwich in. I couldn’t imagine that. However, hot pepper jelly? That might be a good dipping sauce for this sandwich.

Just look at those layers of ham in there. Oh so good! And the cheese is buried in there, too. I would totally brush the biscuit with mustard next time. That would add some serious killer flavor. But I never did that as a kid with the hot ham and cheese sandwich. And I only added ketchup the meatloaf sandwich Nana used to make.

Not to mention waffles are fun! So waffled biscuit Monte Cristo sandwiches are even more fun. And something kids can easily assemble and cook themselves. Of course, depending on their age. Really little kids might not be so good with the waffle iron, but I’m sure they’d have fun assembling the sandwiches.

Yield: 8

Waffle Biscuit Monte Cristo

Prep Time: 5 minutes

Cook Time: 32 minutes

Total Time: 37 minutes

Waffle Biscuit Monte Cristo has only three ingredients and are easy for kids to make themselves. With simple ingredients and an easy technique, kids can make these for a snack or lunch any time they want.

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Ingredients

• 8 count jumbo flaky buttermilk biscuits
• 6 ounces sliced Swiss cheese
• 8 ounces thinly sliced ham

Instructions

1. Preheat your waffle iron.
2. Carefully separate the biscuits by slowly pulling them apart. Pull one half of the biscuit a until it's a little larger than the other half. Set aside.
3. Cut the cheese into quarters.
4. Place 1 ounces of ham and 2 quarters of cheese on top of one half of a biscuit.
5. Top with the other half of the biscuit.
6. Pull the edge of the bottom biscuit over the top and press to seal.
7. Spray the waffle iron with cooking spray (or brush with butter).
8. Place the Monte Cristos on the waffle iron and hold the iron closed at least 2 minutes. Cook an additional 2 to 3 or until the biscuits are golden brown and the cheese is melted.
9. Serve immediately.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 149Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 360mgCarbohydrates 4gFiber 0gSugar 0gProtein 13g

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Cooking with the Kids

• Apple Cinnamon Cupcakes with Brown Sugar Glaze from Hezzi-D’s Books and Cooks
• Brown Sugar Boba Cream Pie from Magical Ingredients
• Cheese Crackers from That Recipe
• Waffle Biscuit Monte Cristo from A Kitchen Hoor’s Adventures

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This recipe is sponsored by Cabot Cheese. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.

Ham and cheddar make a beloved duo in countless recipes, especially when you have leftover ham in the refrigerator. Use leftover ham to make this hearty carbonara.  I tossed some diced ham with pasta and shredded cheddar, allowing the creamy sauce to soak up the savory flavors of the ham.

Leftover ham also shines in ham and cheese sliders, ham and cheese enchiladas, and even ham and cheese strata. These ham and cheddar recipes offer an ideal way to use up leftovers, delivering comfort and taste whether for a quick lunch or a family gathering.

I’m going to warn you now. This post is all about how awesome Cabot is! Y’all know I have been singing their praises for years now. We have been eating their cheese well before they were available in this area.

It all started with a drive to Vermont.

I know I’ve told this story before, but since this post is about Cabot, I’m going to tell it again. My sister lived in Vermont. Granted, we didn’t visit as much as we probably should have, but we did make it up there quite a few times. We visited Ben and Jerry’s ice cream and the Vermont Teddy Bear Factory on our first trip. I mean, you could do them more than once, but once you’ve been through the tour once there’s not really a need to do it again.

On every trip there, we made a point to stop at the Cabot store. And, of course, pick up some large blocks of cheese to take home. Because they had the best cheese we have ever tasted in our life. I kid you not. Their Cheddar tastes amazing. Perfectly creamy with hint of sharp that topped so many burgers growing up.

No, of course we didn’t eat all 5 pounds of Cabot cheese when we got home. We froze half of it. Granted you can’t slice it when you freezer it but it does crumble and makes THE BEST macaroni and cheese. It tops casseroles and melts into sauces like a boss! Plus, buying in bulk almost always saves you money.

Growing up, I learned how to shop and eat on a budget.

We rarely if ever bought prepackaged anything. Rice a Roni? I didn’t have it until I was an adult. We made rice pilaf from scratch and it’s so much better. The blue box macaroni and cheese? Nope. Not until college. Our homemade stove top macaroni and cheese is way better than any powdered cheese concoction. Those packaged dinners where you add beef were always homemade, too.

We had International dinners that were made from scratch, too! And some of those are the best memories I have growing up. All of us in the kitchen rolling eggrolls, slicing veggies for stir-fry or stirring a pot of hot and sour soup. Or rolling up some tamales, shredding some chicken for enchiladas, or even making homemade sopapillas.

Those meals made me love food and love to learn how to make international food. Curry dishes, Asian dishes, all kinds of Mexican food, Cajun food, European dishes like cabbage rolls and pierogies. Yes, it’s not as quick as calling for some take-out but the trip getting there is awesome and really brings a family together. And that’s what we need during times like this.

Cabot knows a thing or two about families.

They’re a cooperative owned by over 800 families throughout New England and New York. The cooperative part means that 100% of the profits go back to the farmers. They support their farmers whole heartedly.  Plus they have the cutest cows! I suggest following them on social media because those cow pictures are the CUTEST!

Their cheese is all natural. It is naturally lactose free, gluten-free, and naturally aged to perfection. You can taste all that natural goodness with that first bite of their cheese. I really can’t explain it. Cabot cheese just… tastes clean! Exactly what you imagine the BEST Cheddar cheese tastes like.

And they don’t stop at just cheese. I’ve used their Greek yogurt, butter, and even whipped topping on my dishes. Their cottage cheese has great flavor and is a perfect snack with some peaches or pineapple. They also make sour cream and whey protein.

Their Vermont Sharp Cheddar cheese is probably my favorite flavor. It has that perfectly sharp flavor for macaroni and cheese, pizza, grilled cheese sandwiches. It stands up to anything you pair it with. And it melts like a boss for killer queso and even some delicious fondue.

Cabot Vermont sharp Cheddar is killer in this carbonara.

Now, I used to pour the cheese and egg on top of the pasta and let the heat of the pasta cook the eggs and make the sauce. But then I watched a Good Eats Reloaded or whatever they’re called on pasta. He made a cacio e pepe recipe that started with the cheese and egg combined in a bowl. Then he poured some of the pasta water into the mixture and stirred until the cheese melted, the egg cooked, and the sauce was creamy and delicious.

I have forever changed the way I made carbonara from now on. The trick is to add the pasta water a little bit at a time so it doesn’t make the sauce too runny. If that happens, add a little more cheese or even a little cream to make it creamy again.

And just look at how creamy and delicious ham and cheddar carbonara is! The eggs and cheese melt into this sharp Cheddar sauce that tastes amazing. Like the most grown up macaroni and cheese you’ve ever put in your mouth. But like a kicked up macaroni and cheese because it’s a carbonara and not macaroni.

Ham and Cheddar Carbonara is super simple to make.

You’re not only going to love the way it tastes, but you’ll also love that it’s made with such simple ingredients! There’s eggs, cheese, pasta, ham, and peas. That’s it. It’s not a fancy kind of pasta. Use whatever long noodles you have in the pantry. Eggs, those are in almost every kitchen fridge. You can purchase cubed ham or just dice up some up or use whatever meat you have on hand. Don’t like peas? Try some carrots or corn. Roasted red peppers (aka pimentos) are a good option, too.

This recipe is more about the sauce than anything. And it’s more about making what you can with what you have or what you can purchase on your budget. Pasta, cheese, and eggs are so frugal friendly and can come together in so many ways to make a delicious and filling meal for you family. With the additional of a little meat and some veggies and that meal can go a little farther

Yield: 4

Ham and Cheddar Carbonara

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ham and Cheddar Carbonara is easy to make with only four ingredients but tastes off the charts delicious! Just like grown up macaroni and cheese you could serve at your next dinner party.

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Ingredients

• 8 ounces thin spaghetti, uncooked
• 4 large eggs
• 6 ounces shredded Cabot Vermont Sharp Cheddar cheese
• 3 cups diced ham
• 1 1/2 cups frozen peas, thawed
• Salt and pepper to taste

Instructions

1. Bring a pot of water to boil and add the pasta. Cook according to package directions.
2. Place the eggs in a large mixing bowl and lightly scramble.
3. Add the cheese and stir until the eggs and cheese are combined.
4. Place the ham and peas in a colander.
5. When the pasta is al dente, reserve 2 cups of the pasta water before draining into the colander with the ham and peas.
6. Using a whisk, add the pasta water to the egg and cheese mixture a few tablespoons at a time, whisking constantly until a smooth and creamy sauce forms.
7. Add the pasta, ham, and peas to the bowl with the sauce and toss to coat.
8. Season with salt and pepper to taste and serve with a side salad or some crusty garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 522Total Fat 25gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 292mgSodium 1444mgCarbohydrates 28gFiber 4gSugar 4gProtein 45g

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The post Ham and Cheddar Carbonara appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

No, I’m’ not going to gush over how much I love Cabot Coop cheese. I think I’ve done that enough. Or have I? Every time I receive their cheese for events like this I talk about how I’ve been eating it for years because my sister lived in Vermont. I chat about purchasing 5 pound blocks at their “factory” store and freezing it in smaller pieces when I get home. And then I gush over how amazing their cheese is.

Because, it is amazing you know.

This time I’m going to talk about their shredded cheese. Because, well, I hadn’t tried it before! I haven’t even seen it in stores. I hope it gets here soon because I’m addicted. Two bags somehow vanished the first few days of receiving this shipment. I have no idea where it vanished to!  I was saving one to make these cheese scones.

Don’t get wrong, I’m all for shredding my own cheese. In fact, it’s cheaper. Even when you toss it with cornstarch like they usually do with pre-shredded cheese. That’s how it doesn’t stick together after you shred. You toss it with some cornstarch to keep the shreds separated. At least that’s what I do.

And that might all stop now that Cabot has pre-shredded cheese. Available for use easily and at any time! Want some quick and easy tacos with leftover pork or chicken? Cabot 4 cheese Mexican blend. Squash quiche? Then you’ll want the Vermont sharp or the two state farmers New York and Vermont blend. I think that’s my new favorite.

The bacon Cheddar is perfect for loaded potatoes, omelets, breakfast tacos. I speak from experience on that last one. I totally made some breakfast tacos and they were amazing. You should try them. But I am biased because we used to have Mexican breakfast growing up.

That still needs to be shared on my blog some day.

I think breakfast is my favorite meal of the day. Especially if includes eggs. Eggs are so delicious. But they have to be scrambled or well done. I cannot do a runny egg. Jammy, yes, but runny, no. The difference between a few minutes, for those that are asking. It’s like a medium, if that makes sense. It’s solid, but not completely bright yellow. It still has an orange tinge to the yolk.

Our typical breakfast is a scramble. But lately, since I’ve not been working, I’ve been playing around with breakfast. I had breakfast tacos, a version of Dad’s Mexican breakfast, omelets, and just plain scrambled eggs on toast. I’ve stirred in yogurt, dill, cream, and crab. That last one you really should try. Especially with a soft scramble. Oh so good.

Then I remember the mushroom Swiss bread boats I made one year. They were so good! And so easy to whip up. You could make most of it ahead of time. Just cut the bread and assemble the day of your brunch or for breakfast for the two of you.

So, there’s bread and cheese, and other things in those bread boats. It made me think of making a breakfast grilled cheese. That’s on the list to make by the way. Then I remember that the croque monsieur had a female version that had an egg on top.

Go figure. The female version has an egg.

So, brunch, make ahead, bread, cheese, easy; these all added up to a Croque Madame Casserole! And since there’s only two of us I decided to cut the 4 serving recipe I was going to make down to 2. The hubs has been working weird hours and I didn’t think he would enjoy reheating this for dinner when he got home. So, I cut it to two. Because one would have just sounded weird.

I just have to tell you that I had no idea there were so many version of the traditional croque monsieur sandwich.

Variations:

• Croque Provençal – with tomato
• Croque Auvergnat – with bleu d’Auvergne cheese
• Croque Norvégian – with smoked salmon instead of ham
• Croque tartiflette – with sliced potatoes and Reblochon cheese
• Croque Bolognese (Croque Boum-Boum) – with Bolognese sauce
• Croque Señor – with salsa
• Croque Hawaiian – with, you guessed it, pineapple
• Croque gagnet – with Gouda cheese and andouille sausage
• Croque Mademoiselle – the vegetarian version with chives, cucumber, and salad

The croque monsieur dates back to at last 1910. It shows up on Paris café menu as a quick bite sandwich that could be prepared easily and eaten just as quickly. I think it pre-dates the grilled cheese. It’s like a glamified version of a grilled cheese. Of course, we took the croque monsieur and combined it with French toast to make a Monte Cristo sandwich.

Another one of my favorite sandwiches!

But I think this Croque Madame Casserole is my new favorite casserole. It’s packed with bread, cheese, and ham. That’s all surrounded by savory custard and topped with eggs. All this is baked until golden. It’s like a croque monsieur and a strata all combined into one delicious brunch dish.

Seriously. Look at that! With that beautifully delicious egg on top. That bit of ham poking out between the slices of bread. Not to mention how fluffy the bread looks. Doesn’t it look fluffy? You know your fork is just going to go through that bread like butter.

So, I have to confess that I had to try this Croque Madame Casserole recipe three times. The first time, I underestimated the time the eggs would take to cook. While this made for amazingly rich cheese bread, it didn’t really help for the fluffy factor. The second one, I totally messed up and put the eggs in the bread too early. This is the final attempt. Thankfully it came out perfect because I was running out eggs.

And there ya have it! Croque Madame Casserole! With all it’s ham, cheese, and bread goodness. Topped with that delicious egg! Mine is completely cooked through. If you want yours to be runny, then I’d put the eggs in the bread about 10 minutes into the cooking time. That should give them enough time to cook the whites and leave the yolk all dripping good.

Since this comes together so quickly, I can’t imagine why you’d need to make this ahead of time. But you easily could combine milk, yogurt, and eggs together beforehand. Then simply pour that over the bread when you’re ready to put them in the oven. It’s truly that simple!

Yield: 2 servings

Croque Madame Casserole for Two

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

A casserole version of the traditional sandwich, this Croque Madame Casserole for Two is just as delicious. It's easy to throw together, can be made ahead of time, and easily doubled or tripled with ease.

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Ingredients

• 4 slices bread
• 6 ounces sliced ham
• 1 cup Cabot Two State shredded cheddar cheese
• 5 large eggs, divided
• 1/2 cup milk
• 1/3 cup whole milk yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350.
2. Place 2 slices of bread in the bottom of a glass loaf pan. Top with cheese, ham, and cheese again. 
3. Using a biscuit cutter, cut a circle out of the top piece of bread. Place the second piece of bread along with its circle on top.
4. Combine the 3 large eggs with the remaining ingredients in a medium mixing bowl. 
5. Pour the egg mixture over the sandwiches in the bread pan.
6. Using a fork or spatula, carefully remove the circle from the top of piece of bread and place it on top between the two sandwiches.
7. If you want your yolks cooked through, then crack the two remaining eggs in custard cups. Carefully pour the eggs from the custard cups into the holes on the top pieces of bread.
8. Bake at 350 for 30 minutes.
9. If you want runny yolk, then keep the circles in place and bake for 10 to 15 minutes. Remove from heat and carefully move (or remove) the circles and pour the eggs into the holes and bake an additional 10 to 15 minutes.

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Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 638Total Fat 30gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 558mgSodium 2472mgCarbohydrates 39gFiber 2gSugar 10gProtein 50g

Did you make this recipe?

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Take a look at what the #BrunchWeek Bloggers are creating today!

Meyer Lemon Margarita from Hezzi-D’s Books and Cooks
Croque Madame Casserole for Two from A Kitchen Hoor’s Adventures
Bacon Cheddar Grits Casserole from Love and Confections
Vanilla Bean Scones from Cookaholic Wife
Springtime Stuffed Cupcakes from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness.

The post Croque Madame Casserole for Two appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Instant Pot Ham and Bean Soup brings tender beans, savory ham, and plenty of cozy flavor to your fall table. Each hearty spoonful feels just right when the air turns crisp and dinner calls for something warm. Plus, this comforting ham and bean soup makes an inviting centerpiece for a relaxed family meal. Serve a generous bowl and settle in for a cozy evening.

For a simple fall dinner menu, pair this Instant Pot soup with crusty bread and a crisp green salad. Together, these sides bring a fresh contrast to the hearty soup. For another cozy fall meal, try a Filipino chicken sopas recipe as an alternative to ham and bean soup. Either way, make room at the table for a warm bowl and your favorite company.

We had this soup all the time growing up.  Dad instilled in us the need to use any and all parts of the ham bone.  Be it a country ham or a spiral sliced ham.  Either one makes the most amazing bean soup.  However, I’m sure most of you don’t have a country ham hock in your freezer.  Actually, I don’t either.  I haven’t made a country ham in forever.

This recipe sparked a rather interesting conversation on a game that I play on my phone.  Most on there know I cook.  Some know I’m a food blogger, but most don’t.  I just commented on a conversation about what we were having for dinner.

“Ham and bean soup for dinner!” 

Then conversations ensued about grandma’s cooking.  How it was much better than anyone’s.  She made the best bean soup She also made the best biscuits and gravy, chicken and dumplings, breakfast in general.  Grandma always had that can of bacon grease or lard that made everything taste so much better.  When I was growing up, we sort of did the same thing.  But it slowly went away throughout the years.

It was interesting to me how the mention of one bowl of soup could spur up such nostalgia.  That’s what bean soup does for me, too.  I remember it simmering on the stove for hours on end.  Sometimes we’d serve it with cornbread.  And then there’s Dad who always ate raw onion with his soup.  I’m not sure why, but I guess that’s how he was raised.

Country Ham for the Win!

Instant pot ham and bean soup is best made with country ham.  That slightly salty ham makes for the most amazing flavor in this soup.  It’s what I grew up with until Honeybaked hams showed up in the area.  Then we were all about the spiral sliced ham.  Not long after that, they started showing up in the grocery store.  I don’t think we’ve had a country ham since then.

Now, you could easily just use ham and not a ham hock. But you’re going to miss all that delicious goodness from the ham bone.  What’s in there?  Well, there’s the collagen and marrow in the bone that makes the broth super rich and delicious.  Not to mention some of it has actual health benefits!  Especially the collagen part.  It helps with nail and hair growth. 

Shop the Holiday Sales for Ham

I always shop the holiday sales for hams.  Easter and New Years are the best times to find them on sale.  You can sperate the slices from the bone and freeze both separately.  You could make ham and cheese enchiladas or these delicious crab stuffed ham rolls.  There are so many things you can with ham that is budget friendly. 

And this soup is so budget friendly!  A bag of Navy beans is about $2.  I used 2 stalks of celery and 1 large carrot.  Those are probably pennies I’m guessing.  Then there’s the onion, which I know is pennies!  Spices you probably have in your pantry and water.  Of course, you could use broth if you want. Just make sure it’s a low sodium broth.  Beans will absorb ALL THE SALT if you’re not careful.

So it’s just the initial purchase of the ham that might be “expensive” but we always have ham at New Year’s and Easter.  So, there’s at least one hock in the freezer at any given point in time.  And that ham was purchased for another meal.  If you’re like me, you won’t count that as part of the meal, but you could if you wanted to.

You don’t have to use Navy beans.  You can use split peas or black beans.  I have these beans that look like a Holstein.  I can’t remember what they’re called, but I almost used those for this soup.  I thought it might make for an interesting looking soup.  But, that bag of Navy beans was calling to me.  You will probably see those other beans pop up in another recipe.

I’m going to insert a snippet of real life here.

I have no job.  My job ended.  It was a term position sort of like a political term.  Except this time around I didn’t have the opportunity to apply for my job like I did in the past.  This is all made even worse by the government shut down.  I haven’t received my final paycheck.  And I can’t get the job I wanted because that agency is part of the shutdown. 

Actually, since I have the most amount of experience in Government finance, any position I wanted might be on hold until this insanity is over.  And, the funny part is, I didn’t expect my leaving that job to go smoothly.  Something in the deep dark recesses of my brain just knew the shit would hit the fan and all hell would break loose when I left.

Life is rough.  So, there will be a lot of budget friendly meals.  I will be cooking from the pantry and the freezer more until this is over.  Then, it might not go back to business as usual.  Depending on the job and the amount of the salary, we might be budget friendly for a while.  Of course, if I get the job I REALLY want, it wouldn’t be an issue because they’d pay me my current rate or at least close to it.

What does this instant pot ham and bean soup taste like?

Well, it doesn’t suck TOO much.  I get to eat delicious soup like this.  A recipe that I haven’t had in forever!  I’m talking years.  And I don’t even know why because it’s so comforting, budget friendly, and delicious.  So much flavor in one bowl just brings me back home to my childhood in an instant.

The ham and the bone makes the most rich and delicious broth.  And it congeals in the fridge which means the collagen has released from the hock.  Did you know that?  If you’ve made a broth and it congeals in the fridge, that means the delicious collagen has saturated the broth making it so delicious! 

You can see all the rich and delicious flavors in this bowl of soup.  The carrots, celery, onion, ham and beans all combine to make a bowl full of hearty goodness.  Hearty goodness that is pretty cheap to make.  And the best part is it doesn’t even taste like it’s cheap.

There’s quite a few yummy soup, stew, and chili recipes from the group this week.  Make sure you check out what they’re dishing up this week.  Excuse me while I dish up another bowl of comfort!

Instant Pot Ham and Bean Soup

Prep Time: 6 hours

Cook Time: 35 minutes

Total Time: 6 hours 35 minutes

Instant Post Ham and Bean Soup is a family favorite budget friendly recipe. Using leftover ham hock from New Year’s (or Easter if it’s vacuum sealed) an inexpensive bag of Navy beans, and you’ve got a delicious and hearty meal for your family.

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4.7 Stars (3 Reviews)

Ingredients

• 1 pound bag Navy beans
• 1 tablespoon extra virgin olive oil
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup diced onion
• 1 ham hock (about 6 to 7 inches long with meat attached)
• 2 cups chopped ham
• 6 cups water
• 3 bay leaves
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste (I add salt and pepper after the beans have cooked.)

Instructions

1. Place the beans in a large mixing bowl and cover with water. Soak for 6 hours. 
2. Set your pressure cooker or Instant Pot to brown. Once the cooker is hot, add the oil and swirl to coat. Sauté the vegetables for 2 to 3 minutes.
3. Add the remaining ingredients to the pot and put the lid on top; making sure to turn the valve to seal the cooker. Cook on high pressure for 15 minutes. Allow the soup to naturally release its pressure; at least 15 minutes. 
4. Carefully remove the hock from the cooker and let it cool enough to handle. Pull the excess ham off the bone and shred it before adding it back into the pot.
5. Add salt and pepper to taste. Serve with corned bread, raw onion (like Dad) or a good crusty bread

Notes

You could quick cook the beans instead of soaking them if you want. Place 2 cups of beans in the pressure cooker along with 8 cups of water. Cook for 8 minutes on high and slow release the pressure. Drain and set aside.

Did you make this recipe?

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Soups, Stews & Chili

• Black Eyed Pea and Collard Greens Soup by Palatable Pastime
• Chicken Cacciatore (Hunters Stew) by Delaware Girl Eats
• Chicken Chili by Cindys Recipes and Writings
• Easy Cheeseburger Soup by Cheese Curd In Paradise
• Instant Pot Ham and Bean Soup by A Kitchen Hoor’s Adventures
• Lemony Greek Chicken Soup by Hezzi-D’s Books and Cooks
• Slow Cooker Stuffed Pepper Soup by Blogghetti

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