Baked Eggs and Cheese

Baked Eggs and Cheese

6 eggs
salt and fresh ground pepper
3 T. ham, cut into matchsticks or cubes OR 3 T. diced chicken, cooked
6 T. fresh Parmesan Cheese
2 T. butter
3-4 leaves fresh basil (to garnish)
french baguette or french bread, to serve

Preheat the oven to 400 degrees. Butter a shallow ovenproof dish, or ramekins if you are making individual servings.

Break the eggs into the dish. Season with salt and pepper. Sprinkle the ham over the whites. Sprinkle the top with the Parmesan Cheese.

Dot with butter. Cover the dish and bake for 7-10 minutes or until the whites have set and the chesse has melted. Garnish with the basil and serve with hot warmed bread.

Ham Hock and Beans

Ham Hock and Beans

A perfect chilly day soup to have with a leftover ham bone!

1 ham hock with some meat still on
1 bag 15 bean mix
3/4 cup celery, chopped
3 cloves garlic, minced
1 yellow onion, minced
6 carrots, diced
4 T. butter

1 T. Kosher salt
1 t. ground sage
1 T. parsley
2 t. ground black pepper
2 t. chili powder
1/2 packet bean seasoning mix

Soak beans overnight. 4 hours before serving, drain beans. Put in a large stockpot with ham hock and add 4 qts. of water. Bring to a boil and simmer for about 3 hours. At 3 hours, add the carrots and start the rest of the soup.

In a saute pan, melt butter. Add onion, garlic, celery and seasoning. Saute until onions are translucent. Add mixture to soup and simmer until carrots are tender, about 1 hour.

Remove ham bones from soup and peel off remaining meat. Add meat back to soup, discard bones.

French Cranberry Chicken

French Cranberry Chicken

6-8 boneless, skinless chicken breasts
1 cup whole cranberry sauce
1 cup French salad dressing
1 pkg. dry onion soup mix
2 T. olive oil

Place chicken breasts in a baking dish. Bake in a 350 degree oven for 30 minutes. Mix the rest of the ingredients well and pour over chicken. Continue baking for 15-30 minutes or until done.

Serve with vegetables, stuffing or baked potatoes.

Swiss Dips

Swiss Dips

Swiss Dips are just a little spin on a French Dip Sandwich! I use leftover Roast Beef from a beef or venison roast that I have made. You can also used pre-packaged roast beef from the deli.

1 lb. Roast Beef
8 slices Sliced Swiss Cheese
1-2 packages Au Jus mix
4 French Rolls

Turn on the broiler in the oven. Slice the rolls and spread them with butter. Toast them face up slightly in the oven. Prepare the Au Jus according to package directions. Place the roast beef in the Au Jus to warm it and to add juice to the sandwich. Drain and spread 1/4 of the roast beef over each roll and top each sandwich with two slices of Swiss cheese. Return sandwiches to the broiler, watching carefully as the cheese will melt rather quickly.

Enjoy!

Swiss Chicken Rollups

Swiss Chicken Rollups

For the Rollups:
8-10 packaged dried lasagna noodles
1 egg, beaten
15 oz. ricotta cheese or cottage cheese, drained
8 oz. chicken, seasoned and cooked to taste (about 3 breasts)
1/2 t. dried basil

For the sauce:
2 T. butter
2 T. flour
1/2 t. dry mustard
1 t. Kosher salt
1/2 t. pepper
1 1/2 c. milk
1 1/2 c. shredded Swiss cheese

Cook lasagna noodles according to package directions. Drain and rinse with cool water.

For the filling, mix the egg, ricotta cheese, chicken and basil. On a work surface, lay out a noodle and spread with about 1/3 c. of the filling. Roll up lasagna noodle in a spiral. starting from a short end. Place roll up in a baking dish. Repeat with all noodles. (You will get 8 rollups, the extra two noodles are just in case of tearing).

Meanwhile, in a saucepan melt the butter. Add the flour and stir with a whisk to make a roux. Add the milk and seasonings. Cook while stirring until thick and bubbly. Add the Swiss cheese a little at a time, stirring. Pour the sauce over the rollups in the baking dish. Bake at 375 for 30 minutes. Let stand for 10 minutes before serving.

Serves 6-8.

Hawaiian Haystacks

Hawaiian Haystacks

4-6 Chicken Breasts or 10-12 Chicken Tenders
1 cup chicken broth
2 cans cream of chicken soup
1 can evaporated milk
4-6 cups cooked rice

Place chicken in 4 qt. crock pot. Cook on high 2-3 hours. Shred or cut up chicken and add remaining ingredients, except the rice. Stir well and cover. Cook an additional 2 hours on high or 3-4 hours on low.

Serve over hot rice. Top with your favorites. Our favorites include: shredded cheddar cheese, coconut, diced tomatoes, Chinese Rice noodles, olives, pineapple tidbits and diced green onions.

Serves 4-6.

Back in the saddle again

I do believe it has been about a year since I made any effort whatsoever on this blog. So here I am, recommitting. The original purpose was to consolidate all of my recipes in one place, including the ones inside my head. I pulled up the blog the other day to find a recipe, only to find that I had never posted it in the first place! So back at it I go.

Enjoy the upcoming recipes, I know I am going to!