This is a new take on my Pork and Egg Fried Rice recipe. This recipe is very adaptable to whatever veggies and meat you have on hand. I really love this recipe!
1 Cup Brown Rice
2 Tablespoons Sesame or Canola Oil
2 Cups Diced Ham
10 Eggs, lightly beaten
1 Bunch Fancy Asparagus, chopped into 1-2 inch pieces
5 Green Onions, sliced
2 Cups Broccoli Slaw Mix
Soy Sauce, to taste
Cook the rice either in the morning or the night before. Refrigerate covered.
Heat 1 Tablespoon oil in a non-stick skillet over medium/high heat. Brown the ham and reserve on a plate.
Reduce heat to medium/low and add the remaining 1 Tablespoon oil. Add eggs and cook, stirring frequently until scrambled and cooked.
Add asparagus, green onions and broccoli slaw. Cook, stirring frequently until softened slightly, about 3-5 minutes. Add reserved ham and rice. Stir to combine.
Season with soy sauce to taste. Cook, stirring frequently, for an additional 5 minutes to heat through.
Yield: 6 Servings
Enchiladas for breakfast! It’s amazing! I actually made these as a breakfast for dinner meal. Breakfast Enchiladas can really be eaten any time of the day. Enjoy!
2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
1 Tablespoon Flour
Salsa, for serving
In a large bowl, combine ham, green onions and 2 cups shredded cheese. Place 1/3 Cup of the ham mixture in each tortilla. Roll each tortilla and place seam side down in a casserole dish.
Whisk together half-and-half, eggs and flour. Pour over the rolled tortillas. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F.
Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.
Serve with salsa.
Chicken Cordon Blue is a super fancy dinner that will certainly impress your friends. Oh, and this is so delicious! You will be amazed at how delicious this chicken is! I was certainly impressed. Go ahead and make yourself some Chicken Cordon Blue and be amazed. You never would have thought chicken could be so good!
25 Ritz crackers
4 Slices Sandwich Bread
6 Tablespoons Unsalted Butter, melted
8 Thin Slices Deli Ham
2 Cups Shredded Swiss Cheese
4 Boneless, Skinless Chicken Breasts
3 Large Eggs
1 Cup All-Purpose Flour
Preheat oven to 450°F.
Put the Ritz crackers and bread in a food processor and pulse until coarsely ground. Drizzle in the butter and pulse a few times to combine. Scatter the bread crumbs on a baking sheet and bake on the middle shelf in the oven until lightly browned, 3-5 minutes. Place toasted bread crumbs in a shallow dish and set aside.
Roll 1/4 cup cheese in each slice of ham.
Cut a pocket in each chicken breast and stuff with 2 ham rolls.
Beat the eggs in a shallow dish. Place the flour in another shallow dish.
Dip the stuffed chicken breasts in the flour, then eggs, then coat with the bread crumbs. Place on a baking sheet.
Bake on the bottom rack in the oven until the bottoms are browned, about 10 minutes. Move to the middle rack and reduce temperature to 400°F. Bake until browned and have an internal temperature of 160°F, 20-25 minutes.
Tent with foil for 5 minutes before serving.
Yield: 4 Servings
-Recipe slightly adapted from Cook’s Illustrated magazine-
I made this casserole this morning for a brunch I hosted for some wonderful moms from my church. It was delish!
¾ Cup Milk
Salt & Pepper
½ Cup Diced Ham
1 Cup Shredded Cheddar Cheese
½ Cup Finely Chopped Spinach
Preheat oven to 350°F. Spray a 9X13 inch casserole dish with non-stick cooking spray.
In a large bowl, whisk together the eggs, milk, salt, pepper, ham, cheese and spinach. Pour into prepared casserole dish.
Bake for 25-30 minutes until set up and slightly browned at the edges.
Cut into squares and serve from the pan.
This is a recipe that comes from my favorite cook, Rachael Ray. I made this pasta dish a couple days ago when we had some good friends over for dinner. Hopefully they will leave a comment about how yummy this was
1 pound bow tie pasta
½ cup walnuts, finely chopped
1-2 tablespoons extra-virgin olive oil
10 slices Canadian bacon or breakfast ham, cut into thin strips
2 large garlic cloves, grated
½ teaspoon crushed red pepper flakes
Juice of 1 lemon
¼ cup flat-leaf parsley leaves, chopped
2 tablespoons butter
1 cup grated Parmesan Cheese, plus some to sprinkle on top
Boil water in a large pot, salt water and cook pasta to al dente. Save 1 cup of the cooking water before draining.
In a large skillet over medium-high heat, toast the walnuts for about 3 minutes. Remove walnuts and reserve.
In the same skillet, heat the olive oil over medium-high heat. Cook the ham until it starts to brown, about 3 minutes. Add garlic and red pepper flakes, cook for another minute. Pour in the reserved pasta water and cook until liquid is reduced by half, about 5 minutes. Stir in the cooked pasta, walnuts, lemon juice, parsley, butter and cheese.
Serve with additional cheese on top.