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.
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
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!)
1 9.5 lb. honey ham from Cosco
3 tbps. of orange juice
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
- 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)
- 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
1 1/2 pounds green beans, trimmed and halved crosswise $
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
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
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
- 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
- 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
- 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/
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……
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
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
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.
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
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.
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
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish
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