Tag Archives: Ham

Ham and Egg Fried Rice


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

Breakfast Enchiladas


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
6 Eggs
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.

Serves: 4-6

Chicken Cordon Blue


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-

Ham & Cheese Egg Casserole

I made this casserole this morning for a brunch I hosted for some wonderful moms from my church.  It was delish!

12 Eggs
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.

Walnuts, Ham & Cheese Pasta

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.