King's Hawaiian Ham and Swiss Sliders

After we do all of our Christmas traveling, we usually have low-key New Year's festivities.  This year was no different.  We do puzzles and legos, and ring in the new year with a movie or two.  This year I fell asleep at 10:30 on the couch, and my 6-year old celebrated the ball dropping with my hubby instead of me.  Weird how that happens :)

Anyhow, I made these sliders a few years back for the Superbowl and never took a pic or blogged about them, and my husband has requested them a few times since.  They are super simple, and perfect for our little family if we halved it.  We had enough for lunch the next day as well and tasted even better the next day if you ask me.  Enjoy!

King's Hawaiian Ham and Swiss Sliders

24 slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup mayonnaise
1 tablespoon poppy seeds
1 1/2 tablespoons dijon mustard
1/2 cup butter melted
1 tablespoon Onion Powder
1/2 teaspoon worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

1. Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
2. In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
3. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
4. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Recipe Source:  King's Hawaiian

{Overnight} Ham and Cheese Enchiladas

In the last few months I have discovered the wonderful ham steaks from Costco.  They are perfect for all those ham recipes I want to try without having to cook a whole ham...and if you do want to cook a whole ham, this is a great way to use up leftovers.  

These would be great for breakfast, but we actually had them for dinner.  They are definitely hearty enough for either meal!  

{Overnight} Ham and Cheese Enchiladas
2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.

Serve with salsa, sour cream, and additional green onions.

Recipe Source: The Girl Who Ate Everything

Chicken Cordon Bleu Casserole

Sometimes I don't feel like making a recipe that has a bunch of steps.  Sometimes I am busy and need a dinner that comes together quickly.  So last night as I was racking my brain on how to use either some of my leftover ham or some of the diced frozen chicken in the freezer, this recipe popped into my head that I had seen earlier this week. 

This would be a great way to use up your leftover ham that most people have for Easter dinner, or just an easy meal on a busy weeknight.  Enjoy!

Chicken Cordon Bleu Casserole


6    ounces    bread stuffing ( chicken flavor ) 
10 3/4    ounce    cream of chicken soup ( can ) 
1    tablespoon    Dijon mustard 
4    chicken breast ( cooked and cut into bite size pieces; I boiled mine ) 
3    cups    broccoli florets 
2    cups    chopped ham ( cooked ) 
6    swiss cheese ( extra thin sliced ) 

Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Recipe Source:  My Recipe Magic

Italian Grinder

So we went to Costco the other day, and after sampling the deliciousness of the salami I ended coming home with a couple packages.  Now what to do?!  I wasn't going to eat the entire package as-is!  I looked back to my good old list of recipes I wanted to try, and this one popped up.  These turned out really yummy and super easy.  It's good for those weekdays when you have NO time because of crazy-busy schedules.

We also made some pizza with the sauce, cheese, more pepperocinis, pepperoni, salami, olives, and mozzarella cheese (sorry, no pic...got gobbled up too fast!).  I am also thinking about an antipasto salad of some sort...stay tuned for that!

Italian Grinder

1 Crusty hoagie
Mayonnaise, to taste
Ham
Salami
Pepperoni
3 slices of provolone
Shredded lettuce
Tomato slices
Pepperocini
Italian dressing, to taste
Sea salt and freshly cracked pepper, to taste
Crushed red pepper, to taste

Spread mayonnaise on each side of each side of the hoagie bun. Layer each side of the hoagie with ham, salami, and pepperoni then layer the provolone cheese down the center. Place into the broiler (on low) and cook, watching carefully, for 2 minutes or until the cheese is melted.

Place the lettuce down the center followed by the tomatoes and pepperocinis. Drizzle the top with Italian dressing, to taste and a sprinkling of sea salt, freshly cracked pepper, crushed red pepper, to taste. Serve immediately. Enjoy.

Recipe Source: For the Love of Cooking

Southwestern Breakfast Casserole

First off, let me be honest.  We didn't have this for breakfast....we had it for dinner :)  I was looking for a recipe to use up some of my leftover ham from Christmas, and knew I'd love this.  Mexican food is definitely my fav!  


I really think this is up there as my favorite or close-to-it as far as breakfast casseroles go.  It was awesome with some hot sauce, sour cream, and green onions.  Enjoy.  


Southwestern Breakfast Casserole


1 bag OreIda frozen hashbrowns (the bag is 30 oz. I think)
1/2 c. butter, melted
2 c. diced ham (I used some leftovers from Christmas)
4 oz. Jack cheese, shredded
4 oz. Cheddar cheese, shredded
4 eggs
1 c. milk
2 cans green chiles (4 oz. each)
Goya or Lawry seasoning salt

Lightly grease a 9x13 pan and spread hashbrowns (I thawed mine first).  Brush with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 25 minutes.

Layer ham, cheeses and chiles on crust.  Combine eggs, milk, and seasoned salt. Whip really well and pour over top.   Bake at 350 degrees for 30 minutes.


Top with salsa, hot sauce, sour cream, green onions, or whatever else your heart desires :)


Recipe Source:  On My Menu

Ham and Cheese Canneloni

• I don't know what it is, but recently I have just not had the motivation to cook anything for dinner that takes much effort.  Maybe it is because I have been picking up more hours at work (graveyard shift), or maybe it's the gray skies, who knows?!  What I have not lost is the desire to try new recipes, hence my post today.

I never would have thought on my own to use egg roll wrappers as cannelloni shells, but honestly, they are great.  These babies were really easy to put together, were super filling, and were great on a cold day :)

• Ham and Cheese Canneloni
• 
  
• 1 jar (15 oz.) Classico®  Light Creamy Alfredo Pasta Sauce
• 1 cup(s) whole-milk ricotta cheese
• 1 cup(s) shredded mozzarella cheese
• 1 large egg
• 8 egg-roll wrappers (available in refrigerated section)
• 8 slices deli ham
• 1 cup(s) freshly grated Parmigiano-Reggiano cheese
• 
  
• 1. Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg. 
• 
  
• 3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish. 
• 
  
• 4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Recipe Source:  Classico

Ham and Broccoli Perogie Casserole

Hey y'all!  Just wanted to mention I am hanging out over at Kiki Creates today, check out some yummy ways to use up that leftover candy!  

I love pierogies.  I never had really hard of them up until a few years ago and have been enjoying them various ways ever since.  Here is my latest pierogie attempt, and it was so simple and tasted great :)


I love it when you find recipes in unexpected places.  I'm usually not one to try recipes on the back of boxes, but I was pressed for time last week and happened to see this one and thought we'd give it a whirl.  It turned out wonderfully :)


Ham and Broccoli Pierogie Casserole


1 box frozen pierogies (12 count) I used potato and cheddar flavor
about 3 cups broccoli florets
1-1 1/2 cups precooked cubed ham
26 oz. jar alfredo sauce
Panko bread crumbs


Preheat oven to 350 degrees.  Combine first 4 ingredients in a 9x13 pan.  Top with panko bread crumbs. Bake for 30-40 minutes until hot and bubbling.  Sprinkle with shredded parmesan cheese, if desired.


Recipe Source:  on the box of Mrs. T's pierogies

Lion House Quiche Lorraine

So I had some eggs that were about to expire and was trying to think of what to make for dinner one day. I started looking through some grocery adds to try and get some inspiration. Pie crusts were on sale. Done deal, quiche it is! This quiche is very classic, the recipe probably everyone has, but a classic is worth mentioning again :)

Lion House Quiche Lorraine

From: Real Mom Kitchen

1 9-inch unbaked pie crust
1 cup (4 ounces) shredded Swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup cooked ham, minced
2 green onions, sliced and chopped
1/2 green pepper, chopped ( I never use this)
3 eggs, slightly beaten
1 cup light cream
1/2 tsp grated lemon peel (I only use this if I have a lemon laying around the house)
1/2 tsp salt
1/4 tsp dry mustard

Bake unpricked pastry shell for 5 min at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with green onion and green pepper. In medium bowl, combine eggs, cream, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. (Usually takes 55 min for me) Let stand for 10 minutes before serving. Cut into 6 servings.

Omlet in a Bag

Oh back to school time, the time of extremely busy weeknights, not enough time to fix wonderful meals for you family....or is it?  Weeknight meals do not need made out of a box or pre-packaged containers.  Everyone loves breakfast for dinner, and this is an easy way to make everyone happy.


The instructions are simple.  Gather your favorite omlet fixin's...here's a few suggestions:


handful of cubed ham
2 Tbsp cheese--cheddar, mozzarella, parmesan, monterey jack
handful diced turkey (or deli turkey sliced)
1-2 Tbsp bacon crumbles
handful fresh spinach leaves
1 Tbsp yellow or green onions, diced
handful of asparagus, diced
handful of sliced mushrooms
1 Tbsp salsa
1 Tbsp pesto (my favorite)
1-2 Tbsp diced green or red peppers
dash of salt and pepper
dash of hot sauce
USE YOUR IMAGINATION!


Put a large pot on the stove filled half way with water and bring to a boil.


Then, whip up 2 eggs per person in a bowl with a fork and put it in a quart size heavy duty ziplock bag (not the cheap flimsy stuff).  Have everyone add their favorite ingredients, seal up the bags and write each person's name on their bag with a Sharpie.


Place bags in boiling (up to 8 bags) water and cook for 13 minutes.  Open and the omlets should slide out easily.  Enjoy :)

Tortellini, Broccoli, and Ham Ceasar Salad

In my search for leftover ham recipes, i came across this recipe that sounded delicious and different.  It was so dang quick to make, and tasted absolutely wonderful.  The leftovers were excellent the next day for lunch, as well :)

Tortellini, Broccoli, and Ham Ceasar Salad

From:  about.com

• 16 oz. package frozen cheese tortellini
• 1-1/2 cups fresh broccoli florets
• 1-1/2 cups cubed cooked ham
• 1 cup creamy Caesar salad dressing (we used light)
• 10 oz. pkg. romaine lettuce leaves
• 1/4 cup grated Parmesan cheese

Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cook for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.

Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Spinach, Bacon, and Ham Quiche

So this was my first experience making quiche.  It turned out quite tasty :)  This recipe came from Dish Delish, and it is awesome.  Being my first time, I didn't let it set long enough before cutting it and thought it wasn't done because it looked a little liquidy.  After letting it sit for about 15-20 minutes it was perfect.  I definitely halved this one and only made one quiche for me and the hubsters tongiht.  He liked it as well, probably because it is packed full of meat!


½ lb. bacon
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms (left these out)
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.


Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Croque Madame

I first saw this recipe on 30 minute meals with Rachael Ray.  She said it was a great late night snack.  I don't know about late night snack, but it was mighty tasty for dinner!  If you don't have swiss cheese, I've also used provolone and muenster and it works just fine.

6 tablespoons butter, divided

2 rounded tablespoons flour

1 cup milk
Salt and freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
4 slices white bread
4 large eggs
4 slices deli-cut ham
4 slices deli-sliced Swiss cheese
Parsley, chives or thyme (any or all on hand), chopped

For the bechamel sauce: Place a small sauce pot over medium-low heat and melt 2 tablespoons of butter. Stir in the flour and cook for 1 minute or so. Whisk in the milk and bring it to a bubble then drop the heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When the sauce thickens enough to coat the back of a spoon, turn off the heat.

Heat 1 tablespoon of butter in a medium non-stick skillet over medium-low heat. When the butter melts, crack the eggs and add them to the pan, keeping the whites separate from each other. Cook to desired doneness, sunny-side-up to over-hard.

While the eggs cook, generously butter bread with the remaining butter. Keeping buttered sides facing out, build ham and cheese sandwiches; spreading béchamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.

Heat a second skillet over medium heat. Cook the sandwiches until golden, about 3-4 minutes, then turn. Cook them for 2 minutes more then transfer to plates, top with eggs and more sauce, garnish with herb of choice and serve with a knife and fork.

Easy Stromboli

Here is one last easy weeknight meal for you.  The only hard part is remembering to put your bread out in the morning long enough to unthaw and rise.  The possibilities are endless with the fillings for these. I have a list of "stuffers" for these strombolis...

-Broccoli, cooked and diced chicken, and cheese dipped in Alfredo sauce

-Ground beef seasoned with taco seasoning, mexican blend cheese, olives, green onions, and cilantro dipped in salsa

-Precooked meatballs, mozzarella, italian seasonings, and parmesan dipped in marinara

Use your imagination!  

 This stromboli is fabulous dipped in this marinara sauce.  

Easy Stromboli

4 loaves frozen white bread, thawed
2 cups shredded mozzarella cheese
1/2 lb. shaved deli ham
1/2 lb. salami, sliced
1/2 lb. pepperoni, sliced (I like to use sandwich pepperoni)
1/2 lb. provolone, slice thin
1/2 cup grated Parmesan
Spices: garlic powder, Italian blend spice, oregano, basil, parsley, rosemary, red pepper flakes. (Use what you like in the amounts that you like)
1-2 eggs, beaten
additional Parmesan to sprinkle on top

Let bread dough rise until doubled. Roll each into 12 X 15 inch rectangles. Sprinkle 1/2 cup mozzarella down the center of the bread. Arrange 1/4 of all of the meats and provolone over the mozzarella. Sprinkle with Parmesan and spices. Roll up, jelly roll style, tucking ends and sealing seams. Repeat with remaining loaves of bread and ingredients. Place seam side down on 2 greased baking sheets. Brush with beaten egg and sprinkle with additional Parmesan. Bake at 375 degrees for 25 minutes, until golden brown. Let stand 5 minutes before slicing. Serve with pizza sauce.

Recipe Source:  Krista's Kitchen

Chicken Saltimbocca

Not quite sure where the name came from, but this recipe comes to you from the kitchens of Betty Crocker.  It sounded to me like an Italian version of chicken cordon bleu, and it was very tasty!

4 boneless skinless chicken breasts (about 6 oz each)

1/3 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
4 slices prosciutto (about 3 oz) (I used deli sliced ham)
4 slices (1 oz each) mozzarella cheese (I used shredded 4 cheese italian blend)
1 teaspoon chopped fresh sage leaves (I used some flat leaf parsley instead)
3/4 cupchicken broth
1 tablespoon butter or margarine

1.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.

2.In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.

3.Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.



Creamy Ham and Pea Farfalle

This is definitely not something you want to eat everyday, you would have a heart attack!  A butter and cream sauce is probably not on a cardiac diet!  Every once and a while it is just nice to have a comforting creamy pasta!  With a few adjustments, I got this recipe from Mindika Moments.

1/4 C. butter

1 C. Ham cut into ¼ inch pieces (or Canadian Bacon)
1 C. frozen peas – defrosted (I actually used 2 cups...the more veggies the better, right?)
2-3 T. flour (2 T. your sauce will be thinner. If you like a thick sauce, use 3 T.)
4 C. Heavy Cream
2-3 cloves minced garlic
1 C. parmesan Cheese grated
16 oz. bag or box farfalle pasta cooked and drained

1. Melt butter in a large sauce pan. Heat until bubbly. Add ham (or canadian bacon) and stir until just heated through.

2. Add flour and stir until incorporated. Stir for about 3 minutes to cook out flour taste.

3. Add Cream, Garlic, and Cheese and stir until sauce thickens.

4. Add peas and pasta.  Serve warm.

Bubble Pizza

I am always on a quest to find creative ways to "spice up" regular old recipes, so when I saw this recipe from Cook and Tell, I knew I had to give it a try.  It was nice for a change to make pizza and not to have to make the dough (although I do think homemade dough is better).  This is a really quick to put together dinner on a busy night!

4 cans buttermilk refrigerator biscuits, quartered and shook in cornmeal

1 1/2 cups pizza sauce
2-4 cloves garlic
3 cups mozzarella cheese, shredded
cornmeal (the recipe on the website never said how much to use...I think I ended up using about 1/4 a cup, maybe just a bit more :))

Toppings: onion, ham, mushroom, olives, green pepper, bacon, pepperoni, whatever you like on your pizza!

Preheat oven to 375.

Quarter biscuits and shake in cornmeal. Place in a large bowl. Mix pizza sauce, garlic, and any other toppings. Stir with biscuits. Put in a 9x13 pan. Top with cheese and other toppings. Bake uncovered for 30 minutes.

Ham and Sweet Potato Hash

Fall time is in the air!  It's time for some hearty harvest meals!  Fall reminds me of apples, peaches, and sweet potatoes....so when I saw this yummy sweet potato recipe, I had to try!  It is definitely hearty enough for dinner, but would make an awesome breakfast as well!  This one comes from My Kitchen Cafe.

3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. (I just mixed the eggs in with the hash rather than letting them cook on top.)  Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Orange Glazed Ham Steak

I'm trying to find more recipes that are not chicken, although I could personally eat chicken everyday (others in the house begin to complain if I don't mix it up a bit).  This one from the one and only Paula Deen was a good change and definitely budget friendly!  I halved this recipe and only bought one ham steak (which was only $3.  Can't beat that!

1/4 cup sugar
1 tablespoon, plus 1 teaspoon cornstarch
2 tablespoons boiling water
1/4 cup orange juice
2 oranges, zest finely grated and juiced
2 (1-pound, 1/2-inch thick) ham steaks
Preheat the oven to 350 degrees F.

In a small bowl, whisk together the sugar, cornstarch and boiling water until the granules dissolve. Whisk in the orange zest and juice.

Put the ham steaks in a large baking dish. Pour half of the glaze over the meat, turning once to coat them evenly. Bake for 1 hour, flipping the steaks occasionally and basting them with the remaining glaze. The glaze will thicken and the finished ham will be golden around the edges. Remove from the oven and transfer the steaks to a serving platter. Serve hot.

Cordon Bleu Meatloaf

While looking around for a new meatloaf recipe, this one caught my eye.  I found it on All Recipes, and it is definitely a little different than your everyday meatloaf.  It has the yummy ham and cheese in the middle to make it extra good!  This definitely was not a dry meatloaf, just moist and scrumptious!

2 pounds extra-lean ground beef (substituting one lb. of sausage for one pound of beef would probably be good as well)
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.

3.Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Ham Fried Rice

Ham Fried Rice


4-5 c. cooked long grain white rice (not Minute rice)
4 eggs
6 green onions
1 c. diced, cooked ham
3 Tbsp. oil
3 Tbsp. soy sauce
2 Tbsp. sugar
1 bag frozen peas and carrots


In preheated frying pan place oil. Sprinkle with salt and pepper; add eggs. Break yolks and cook until firm, then cut into shreds. Cook peas and carrots according to package directions. Add ham, rice, veggies, and green onions. Season with soy sauce and sugar (may adjust amounts to taste.) Stir and cook over moderate heat for about 5 minutes, turning carefully not to break grains.