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Ham and Swiss Noodle Casserole
Posted By
HelenFern
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In
Casseroles,Pork |
3 Comments
It’s been a wild couple of weeks at our house – bathroom renovations, new heater installed, spring garden planning… So finding something quick and easy for dinner was important. I had some ham[1] left in the freezer and a few slices of swiss cheese, but we didn’t want sandwiches. We wanted something warm and comforting. Noodles, Casserole. That’s what it needed. And it was really good!
Here’s How to Make this Casserole:
The directions are pretty easy –
Cut the ham into chunks.
Sauté the mushrooms and cook the noodles.
Mix everything together in the pan you cooked the noodles in.
Pour some olive oil into a large casserole and
then the noodle mixture.
Top with the cheese.
Place the casserole on a baking sheet to keep the cheese from melting into the oven.
Bake at 350° for 45 minutes to an hour.
The cheese will be brown and bubbly.
Allow to cool for 5 to 10 minutes, then serve hot! Would have been great with some broccoli mixed in too!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
For our second installment of Throw Back Thursday – SPAM!
Originally created by Jay Hormel in the 1920s, Spam hit the grocery shelves in 1937 as the great depression drew to a close and inexpensive meat products were needed. It was used during WWII since it had a long shelf life and could be shipped all over the world.
The ingredients were considered a “mystery”, but it’s simply pork, a little ham, salt, water, sugar, potato starch and sodium nitrate. The ingredients are actually more whole food than bologna! SPAM stands for SPiced hAM.
This canned meat gained popularity in Hawaii during WWII. Internment of Japanese citizens in Hawaii was extremely difficult so sanctions were place on deep sea fishing (run by Japanese-Americans), leaving the residents with no fish and only canned meat alternatives – Spam and sardines.
The rise in popularity of processed foods in the 1950s put Spam on every shelf. Quality was traded out for convenience. By the 1960s Spam had become a cultural sensation in Hawaii and other parts of the Asian Pacific. Now you can get it in a variety of flavors.
Here is one of the Spam dishes that was popular in the mid-century U.S. and we found it to be quite tasty!
Here’s How to Do it:
First, open the can
and dump out the meat. See, it’s not that bad!
Now, cut it into strips about the size of shoe string potatoes. Regular Spam is salty so I recommend you use the low sodium version for these.
While you are cutting the spam, heat the oil to about 350° . Next, gently lay the strips in the oil and cook until they are brown and crisp.
Remove from the oil and drain on paper towels. Dust with parmesan immediately after removing from the oil.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Sunday is National Calzone day. What exactly is a calzone?
Traditionally a calzone is literally a folded pizza. The toppings become stuffing and you eat it like a sandwich. Created in Naples, Italy in the 1700 as a way for people to walk around eating pizza.
But I’ve noticed some restaurants take liberties with those fillings! We had a barbecued pork calzone that was amazing.
So here is my version of a “non-pizza” calzone. What will yours be?
Here’s How to Do it:
This calzone is so easy to make!
Get all your ingredients ready.
Make up the mustard dip by mixing all the ingredients together until well blended.
Give the ham a quick sear in a heavy skillet. It helps to bring out the flavor.
Cut the pizza dough into quarters.
On the edge of of each square, place 1/4 of the ham, cheese and a tablespoon or two of the mustard mixture.
Fold the dough over and pinch the edges to seal (make sure you’ve sealed it well).
Place on a baking sheet that is very lightly oiled. Brush the top with melted butter and parmesan cheese.
Bake at 350° for about 20 minutes, or until the dough is browned and golden.
Remove from oven and allow to cool a little before eating – there is a lot of steam inside that will burn you!
Serve with pickles on the side (you can also chop them up and put them inside!)
Make up the mustard dip by mixing all the ingredients together until well blended.
Give the ham a quick sear in a heavy skillet. It helps to bring out the flavor.
Cut the pizza dough into quarters.
On the edge of each square, place 1/4 of the ham, cheese and a tablespoon or two of the mustard mixture.
Fold the dough over and pinch the edges to seal (make sure you've sealed it well).
Place on a baking sheet that is very lightly oiled.
Brush the top of each with the melted butter then sprinkle with some parmesan cheese.
Bake at 350° for about 20 minutes, or until the dough is browned and golden.
Remove from oven and allow to cool a little before eating - there is a lot of steam inside that will burn you!
Serve with pickles on the side (you can also chop them up and put them inside!)
Here are some things that are perfect to use for this recipe! And you might find some great ideas for holiday gift giving!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Breakfast,Brunch,Collection |
3 Comments
Who doesn’t love a waffle? You can make them sweet or savory – Breakfast, lunch or dinner – and all things in between.
Waffles have those little pockets that hold all the deliciousness you put on top making every bite a mouthful of flavor! They are made of dough or batter and cooked between to hot irons and is believed to have started in Europe. National waffle day is in August to commemorate the invention of the waffle iron in the late 1800s.
So let’s celebrate #waffleday by creating something a little different. And if you’re a traditionalist, there’s a recipe for the basic batter too!
So let’s get started. Just click on the title or the picture to go straight to the recipe.
How about just your basic buttermilk waffles[14]. You can make them just like this and add syrup, or use this as the foundation for something new and delightlful!
[14]
Breakfast and bacon – what better way to celebrate a waffle than with the Maple Bacon Sourdough Waffles[15]. We like a little savory waffle too.
[15]
Check out some Waffle Tacos[16]? All the flavors of a taco perched on a delicious waffle!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Holidays,Main dish,St. Patrick's Day |
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One of my favorite Dr. Seuss books is the infamous, Green Eggs and Ham.
When I was a preschool teacher, we made green eggs and ham in class every St. Patrick’s Day. Only we added green food color and made them REALLY green!
Here is a grown up version – a healthy version that’s easy to make and tastes fantastic. Do you eat …
Are you ready to make a super easy, super tasty and good for you dish?
Here’s How to Do it:
Start by squeezing the spinach. Squeeze out some of the moisture. Then drop it into a blender.
Also add the cream and eggs to the blender and puree until fairly smooth and the mixture is evenly green.
Heat the oil in the pan.
Brown the ham pieces just a little bit on high to also evaporate the liquid that is in the prepackaged ham steaks.
Reduce the heat to low. Then pour the eggs over the top and cover. Cook for about 5 minutes.
Remove the cover and gently turn the eggs, or stir them like scrambled eggs.
Sprinkle the parmesan over the top and cover again.
Heat for about 5 more minutes, or until the cheese is melted.
You can add green pepper, jalapeño, or any other green that sounds good. Play around with it – use this as your spring board to create your own tasty version.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
[3]
