Posts Tagged ‘ham’

Ham Florentine Stuffed French Toast

Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!

Ham Florentine Stuffed French Toast 2

Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!

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Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?

And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.

Ham Florentine Stuffed French Toast 1

One year ago: Thanksgiving Dinner for Two

Two years ago: Buckeye Cupcakes

Three years ago: Apple Blackberry Pie

Four years ago: Cranberry Sauce
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Flavor-Injected Glazed Ham

Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure. Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.

Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor. Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!

GLAZED HAM

Serves approximately 20

Ingredients:

1-10 lb. fully cooked, spiral-cut smoked ham, on the bone

1 cup mango chutney

1 cup light brown sugar, packed

1/4 cup pure maple syrup

1/2 cup pineapple juice

Directions:

  1. Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
  2. In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
  3. Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
  4. Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.

Source: The Spiffy Cookie original

Items you may need (affiliate links):

Stromboli

Homemade stromboli is easier than you think. Make this beauty stuffed with salami, ham, and cheese to change up your next pizza night or serve it as an appetizer!

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Sweet ‘n’ Spicy Hawaiian Pizza

Can you believe it’s 2012?? Because I definitely cannot. And to start off this fresh start, I completely failed on posting for the first time of the new year yesterday. But for good reason, I came down with a pretty nasty head cold. I’m not fulling recovered yet, but to make up for yesterday I want to share something extra delicious with you.

Hawaiian pizza is one of my favorite types of pizza, yet I order/make it rarely for some strange reason. This version uses a combination of sweet apricot preserves and spicy chili Sriracha as the sauce instead of the standard tomato base – it’s fantastic and may have just ruined any chance of ordering Hawaiian pizza out ever again because I have never seen this anywhere else!

One year ago: Spinach Tomato Tortellini

SWEET ‘N’ SPICY HAWAIIAN PIZZA

Serves 3-4

Ingredients:

1 whole wheat pizza dough

1/3 cup apricot preserves

2 Tbsp Sriracha chili sauce

3/4 cup mozzarella cheese

1/2 cup chopped ham

1/2 cup chopped fresh pineapple

1/4 cup chopped jalapenos

Directions:

  1. Preheat oven to 450 and move rack to just above the center with pizza stone. Allow stone to preheat for at least 10 minutes.
  2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
  3. Warm the apricot preserves in the microwave for about 30 seconds, then stir well and spread evenly all of the pizza crust.  Spread the Sriracha on top of that and then cover the entire thing with mozzarella.  Evenly distribute the ham, pineapple, and jalapenos on top of the cheese.
  4. Place directly on the pizza stone and bake at 450 for 15-20 minutes until the crust is crispy and brown and the cheese is bubbly.  Carefully remove from oven, let cool slightly, and then slice and serve.

Source: Heather’s Dish

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Breakfast Burrito

I’ve had glasses since I was about 2 years old. For some reason my brain decided it only wanted to look through my right eye, then my left became weak and developed a strabisthmus (turn in toward my nose). Bring on the sexy glasses!

4-year-old me

Although glasses straightened it out most of the way, junior year of highschool I had surgery to completely straighten it out. That also meant I could finally wear contacts for the first time in my life! It was such a strange transition. I had phantom glasses syndrome, where I’d try to push them up on my nose even thought they weren’t there anymore. I got used to the contact world quickly, but my vision was still unfabulous even with them.

You know your vision gets worse as you grow older? Well my younger self asked my dad once, since my vision was already terrible could it get better instead? He told me he didn’t see why that couldn’t possibly happen so I kept my hopes up… Then I went to my eye doctor yesterday, and he reduced my prescription for the second time in the past to years – I can now see 20/25 with my contacts! Even he was even impressed – “Not bad for a blind lady, right?”. I know that sounds sad to most of you with perfect (I hate you) vision, but I feel like I am slowly seeing more of the world that we live in and it makes me happy.

(This is the first picture of me I have shared. Savor it!)

Since I woke up still happy about my eyes this morning, I decided to make myself a bigger-than-usual weekday Breakfast. I promise it still only took me 30 minutes to cook this, eat it, get dressed and get out of the door (granted I do shower at night). And it was so good! I love my various food magazine subscriptions but Women’s Health rocks for this one.

Ingredients:

2 Tbsp salsa

1/4 C shredded low-fat cheddar cheese

1/4 C fresh cilantro

1 large egg plus 4 large egg whites, beaten

1/2 C diced lean ham

1 large (8”) whole-wheat tortilla

Directions:

  1. In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.

Source: Women’s Health Magazine

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