Ham and Broccoli Egg Casserole

xmas eggs

Ham and Broccoli Egg Casserole

The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.

Ingredients:

7 eggs
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper

Directions:

Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 3/4 cup of cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/4 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

Inspired by: http://www.foodnetwork.com/holidays-and-parties/packages/holidays/holiday-central-how-tos/mix-and-match-brunch-casserole.html?oc=linkback

Mouthfools Christmas Eve Dinner

xmas eve

Christmas Eve 2014

I read online that the key to make a ham taste like the ones from Honey Baked Ham Company was to broil the glaze after baking with a cooking torch…so we went for it! Not only was it fun, but cooked the glaze that we used from our Cosco ham to perfection. The menu consisted of our blow torch ham :), Three Cheese Au gratin Potatoes, Homemade Green Bean Casserole (no Campbells) and Kale and Cranberry Salad.

Honey Baked Ham (The Real Thing!)

Ingredients

1 9.5 lb. honey ham from Cosco
3 tbps. of orange juice

Directions

Cook ham according to directions. Prepare glaze on stove top with orange juice and spice packet. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).

Three Cheese Au Gratin Potatoes

Ingredients

  • 2 tsp. unsalted butter, at room temperature
  • 1-1/2 cups whole milk
  • 1 cup heavy cream
  • 2 large cloves garlic, smashed and peeled
  • 2 to 3 sprigs rosemary, 3 inches long
  • Pinch freshly grated nutmeg
  • 4 oz. grated extra sharp cheddar cheese (about 1 cup)
  • 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
  • 2 lb. russet potatoes (3 to 4 medium), peeled and sliced about 1/8-inch thick
  • Kosher salt and freshly ground white pepper
  • 4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions:

  • Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
  • Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like. Turn off heat and add cheddar and goat cheese
  • Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you’re ready to bake, even overnight in the refrigerator. Cover the gratin with Parmigiano-Reggiano and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving

Inspired by: http://food52.com/recipes/32682-todd-coleman-s-potato-gratin

Green Bean Casserole with Sherry Mushrooms

Ingredients:

1 1/2 pounds green beans, trimmed and halved crosswise $
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French’s)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Directions:

1. Preheat oven to 425°.

2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.

Inspired by: http://www.myrecipes.com/recipe/green-bean-casserole

Kale Salad with Goat Cheese and Cranberries

Salad
  • ½ cup pecans (toasted)
  • 8 ounces kale (trimmed and massaged)
  • ½ cup dried cranberries (or dried cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled

Dressing

  • 1 tbsp minced shallot
  • 1/2 cup champagne vinegar
  • 3/4 cup olive oil
  • 1 tsp dijon mustard
  • 1 tsp brown sugar
  • salt and pepper

Directions:

  • Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
  • In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Inspired by: http://cookieandkate.com/2012/debs-kale-salad-with-apple-cranberries-and-pecans/

 

 

Crockpot Spaghetti with Terranova Italian Sausage

teranova

Spaghetti with Terranova Italian Sausage

I’m usually not a huge fan of Italian sausage, more of a meatball gal. Terranova’s Italian sausage has changed my mind. They don’t use a huge amount of fennel and have a perfect balance of spicy and sweet. I specifically go to Katie’s in Mid-City b/c they use Terranova’s sausage on their pizza (which is super tasty). Scott cooked up the sausages in his crockpot spaghetti recipe. So good……

Ingredients:

1 lb. Terranova Italian Sausage
Jar of your favorite marinara sauce
1 16 ounce can of diced tomatoes
1/2 cup beef stock
1/2 cup red wine
4 cloves minced garlic
1/4 cup fresh chopped basil and oregano
1 small onion, diced
2 cups of mushrooms
1 tbsp red pepper flakes
1 package of spaghetti
salt
pepper

Directions:

Saute onion with red pepper in 1 tbsp of olive oil. Add all ingredients (except for spaghetti) into crockpot. Cook 6 hours on high and switch to low.

Prepare spaghetti according to package. Season sauce to taste.

Al Pastor Tacos

Tacos

Al Pastor Tacos

Because it’s almost 80 degrees in December, we decided grill out and enjoy the unusual New Orleans weather. It’ pretty tough to get into the “holiday spirit” in shorts so rather than eggnog, we made up some margaritas and had a BBQ. 

Ingredients

  • 1 large white onion, halved
  • 1 can of pineapple chunks
  • 1/2 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 3 tablespoons of chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon fresh oregano
  • 1 teaspoon ground cumin
  • 3 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
  • 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup chopped fresh cilantro
  • Corn tortillas
  • Lime wedges
  • Shredded manchego cheese

Directions

Coarsely chop 1 onion half.  Place chopped onion and 1 cup of pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare barbecue (medium-high heat). Prepare 2 pineapple skewers and grill pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, sour cream, cheese and lime wedges.

Inspired by: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo

 This Emeril recipe was a great use of leftovers from Thanksgiving and a lot easier to make than seafood gumbo! We used stock from the turkey bones which I think added a robust flavor. 

Ingredients
1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish

Directions
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Recipe Courtesy of Emeril Lagasse

Inspired byt: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback

Prime Rib Roast with Cauliflower Cheese

Prime Rib Roast

Prime Rib Roast

Saw this on sale at Rouses and we went for it. It was my first time cooking prime rib. It was a steal for under $12!

Ingredients:

Semi-boneless Prime Rib Roast (standing rib roast), at room temperature (very important)

Step 1Take the prime rib out of the refrigerator one to two hours before you plan to cook it. Blot it dry with paper towels, then pat sea salt or coarse kosher salt all over its surface; set it aside on the kitchen counter. This time period serves two important purposes: One, it brings the meat to room temperature so it cooks more evenly; two, it allows adequate time for moisture to be reabsorbed into the meat after the salt pulls it out and flavors it.

Step 2Set an oven rack one tier below the middle so your rib roast is approximately centered in the oven during cooking. Set your oven to 200 degrees Fahrenheit to preheat during the last 15 minutes of its time sitting on your counter.

Step 3Coat the surface of the beef to taste with freshly cracked black pepper or other desired seasonings, or let the flavor of the beef stand on its own. Other ingredients to use include dried rosemary or thyme, garlic or onion powder or a pre-mixed meat rub.

Step 4Place the prime rib on the rack of a sturdy roasting pan with the ribs down and the fat-side facing up. Put it onto the pre-set oven rack. Cook it for about 3 to 4 hours, with the cooking time varying considerably, depending upon the size of your rib roast. Starting at about 2 1/2 hours in for a three-rib roast or 3 hours in for a six-rib roast, monitor the internal temperature of the beef with an instant-read meat thermometer. Remove it from the oven as soon as it hits 135 F to cook it to medium, with a final temperature of 145 F, as recommended by the U.S. Department of Agriculture.

Step 5Turn the oven temperature up to its highest setting — 500 or 550 F — while resting the semi-boneless rib roast on a serving platter. During resting, its temperature continues to rise, and its internal juices settle.

Step 6Put the meat back on the rack of the roasting pan and return it to the middle of the oven after about 20 minutes. Cook it for about 6 to 10 minutes, just until the outside develops a crisp browning. Take it out and return it to the platter before serving.

Tips

  • Some cooks prefer to cook a semi-boneless beef rib roast to a different temperature than that recommended by the USDA. If you want yours rare, take it out of the oven the first time at 110 F for a final temperature of 120 F; for medium-rare, take it out initially at 120 F for a final temperature of 130 F; for medium-well, take it out at 140 F for a final temperature of 150 F; and for well-done, take it out at 150 F for a final temperature of 160 F.
  • Use the meat’s drippings in the bottom of the roasting pan for flavoring a sauce or gravy.
  • “Semi-boneless” refers to the fact that a prime rib cut contains the rib bones but not any part of the backbone.

Cauliflower Cheese

Ingredients:

  • 1 medium cauliflower (approx 1lb/450g)
  •  2 oz butter
  •  2 oz all purpose/plain flour
  • 1 level tsp mustard powder (optional)
  • Large pinch salt
  • 1 pint milk
  • 2 oz cheddar cheese or similar, grated plus extra for sprinkling on top
  • 1/4 cup sherry
  • Freshly ground pepper

Preparation:

  • Heat the oven to 400F
  • Remove the green outer leaves from the cauliflower, cut a deep cross in the bottom of the stem then steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. The cauliflower should not be cooked thoroughly, just lightly steamed and beginning to soften.
  • Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder (if using) and continue stirring for 2 minutes.This is to cook out the floury taste and to soften the starch grains in the flour ready to make the sauce.
  • Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, add sherry. The sauce should be thick but still a little on the runny side. Add the grated cheese and stir until melted. Remove from the heat.
  • Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a greased baking dish large enough to hold all the florets in one layer.
  • Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
  • Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.

 

Broccoli Rabe

Broccoli Rabe

Broccoli Rabe

This is exactly why we love the Hollygrove Market box. I’ve never tried broccoli rabe and it was in the weekend box – we found a recipe online, sauteed it up and are new fans of the tasty and easy vege.

Ingredients
Kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
Half of a sliced onion

Directions
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

Coat a large saute pan with olive oil. Add onion and saute until translucent. Add smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

Inspired by: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-broccoli-rabe-recipe2.html?oc=linkback