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Filtering by Category: ham

Frittata with Ham and Roasted Vegetables

Patricia Reitz

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.

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Start by roasting a mixture of vegetables in the oven as directed in the recipe below.

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In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.

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Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

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Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

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Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.

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Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

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Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:


Frittata with Ham and Roasted Vegetables

makes 12 servings

Ingredients

  • 3 tablespoons olive oil

  • 2 cups chopped bell pepper (I used red and orange)

  • 2 cups seeded and chopped zucchini and/or summer squash

  • 2 cups chopped mushrooms

  • 1 cup chopped red, white, or yellow onion

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 teaspoons finely minced garlic


  • 1 tablespoon butter

  • 2 cups cubed ham

  • 2 scallions, sliced


  • 12 large eggs

  • 1/4 cup heavy cream

  • 3/4 cup whole milk

  • 2 scallions, chopped

  • 1/4 cup grated parmesan cheese (use the good stuff)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper


  • 1/2 cup shredded cheddar cheese

  • 1 teaspoon chopped chives

Directions

  1. Preheat oven to 425F and place rack in center position.

  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

  5. Remove vegetables from oven and set aside until needed.

  6. Reduce oven temp to 350F.

  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

Baked Denver Omelet

Patricia Reitz

Baked Denver Omelet for Six (or twelve) - ButterYum

Baked Denver Omelet for Six (or twelve) - ButterYum

Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe).  I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.  

Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must.  This version also includes cheese which my family considers a mandatory omelet ingredient.  Feel free to adjust to suit your family's taste.

To begin, crack 8 large eggs into a mixing bowl.

Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).

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Add finely chopped onions and green bell pepper.

Of course no omelet is complete without a little cheese.  Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together.  Cheddar and Mozzarella are a good combo.  I also like Mexican blends.  Monterey and Colby Jack are awesome.  Pepper Jack and Sharp Cheddar rock my world.  You get where I'm going - use what you like.

And don't forget about the ham.

And a touch of salt and pepper.

Whisk together the eggs and half and half.

My favorite whisk to use with eggs is a flat whisk.  I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.  

Less sloshing in the bowl too.

Ta-Da!

Ok, add the chopped onion and pepper.

The cheese...

The ham...

And lastly, kosher salt and ground black pepper.

Mix, mix, mix.

Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray.  To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.

Bake in a preheated 400F oven for about 25 minutes.

You'll know the omelet is done when a knife inserted in the center comes out clean.

Done!

Baked Denver Omelet Recipe WITH PHOTOS

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe

Ingredients

  • 8 large eggs
  • 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 4 ounces shredded cheddar cheese 
  • 1 cup chopped leftover cooked ham
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.
  2. In a large mixing bowl, whisk together eggs and half and half.
  3. Add remaining ingredients and stir well to combine.
  4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.
  5. Cool for 5 minutes before cutting and serving.

Note:  To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes.   adapted from Taste of Home.

$11.99
$32.87
$21.99
$36.90
$7.99
$9.98 $13.97
$119.95

Ham and Cheese Grits Casserole

Patricia Reitz

Ham and Cheese Grits Casserole - ButterYum

Ham and Cheese Grits Casserole - ButterYum

I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea.  But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid.  So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported.  I can honestly say, it's really delicious.  I think this would be an excellent brunch dish.  

Ham and Cheese Grits Casserole

Printable Recipe

Ingredients

  • 3 cups chicken stock (try my homemade)
  • 1 cup quick-cooking grits
  • 1/2 cup southwestern-style egg beaters
  • 5 ounces velveeta, cubed (or processed American cheese)
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 1/4 cups cubed fully cooked ham
  • 3 scallions, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 3/4 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350F.  
  2. In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.  
  3. Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.  
  4. Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.
  5. Add processed cheese, milk, and butter; stir until the cheese melts.  
  6. Stir in the ham, scallions, and seasonings; mix well.  
  7. Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.
  8. Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.  
  9. Let stand for 10 minutes before serving.  Makes 6-8 servings.

Notes:  

adapted from Taste of Home

$8.95
$9.65

Ham Cannellini and Wheat Berry Soup

Patricia Reitz

Ham Cannellini and Wheat Berry Soup - ButterYum

Ham Cannellini and Wheat Berry Soup - ButterYum

I prefer to buy bone-in and non spiral-sliced ham s so I can use the leftover ham bone to make flavorful stock which can then be used to make tasty soups and stews.  This particular recipe takes advantage of leftover ham, stock made from the bone, a few freezer staples, and some canned beans - you literally just toss everything in a stockpot and heat it up.  Super hearty, super flavorful, and super easy.  The wheat berries are chewy and fun to eat - if you can't find cooked wheat berries in the freezer section of your grocery store, feel free to cook your own (directions below) or substitute cooked pasta or rice.

Ham White Bean and Wheat Berry Soup

serves 10

Printable Recipe

To make the soup:

1 batch of ha

m stock (recipe below)

2 cups frozen corn kernels

1 16 ounce bag frozen peas and carrots

1 16 ounce bag frozen wheat berries (see note below)

4 cups diced ham

2 cans cannellini beans, rinsed and drained

salt and pepper to taste

chopped fresh parsley for garnish

Place the stock, veggies, wheat berries, and ham in a large stock pot and heat through.  Gently stir in the beans; taste and adjust seasoning if necessary.  Serve with lots of fresh chopped parsley.

Note:  to cook wheat berries - simply boil them in salted water or chicken stock for 45-60 minutes until they're soft but chewy.

Ham Stock

one ham bone

10-12 cups cold water

1 medium onion cut into quarters (don't worry about peeling it)

4 cloves of smashed garlic (again, no need to peel)

2 bay leaves

1 tablespoon dried parsley (or a bunch of fresh stems)

Place everything together in a large stock pot and bring to a boil.  Reduce heat to low and simmer for 60-90 minutes.  Strain all the solids from the stock; discard.  Cool and freeze stock for use later or proceed with following recipe.

Hot Ham and Cheese Sandwiches with Onion Butter

Patricia Reitz

Hot Ham and Cheese Sandwiches with Onion Butter - ButterYum

Hot Ham and Cheese Sandwiches with Onion Butter - ButterYum

Here's a crowd-pleasing, drippy, cheesy, delicious hot sandwich recipe for you to try.  I brought a huge batch to a function recently and they were very well received - Enjoy!

Hot Ham and Cheese Sandwiches with Onion Butter

makes 8 kaiser rolls, 16 dinner rolls, or 1 loaf of french bread

Printable Recipe

Ingredients

  • 8 large or 16 small rolls (or a long loaf of french bread)

  • 1/2 pound shaved ham (excellent quality please)

  • 1/2 pound your favorite sliced cheese (any cheese that will melt well)

Onion Butter: 

  • 8 tablespoons salted butter (yes, salted)

  • 1/2 cup very finely minced onion

  • 3 tablespoons prepared mustard (Dijon or spicy brown)

  • 1 teaspoon poppy seeds

  • 1 teaspoon freshly squeezed lemon juice

Directions

  1. To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined; cool to a spreadable consistency.

  2. To prepare sandwiches, place roll bottoms, cut side up on a sheet pan.

  3. Spread 1/2 the onion butter evenly onto the halves, top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter.

  4. Replace roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Note

  • Sandwiches can also be wrapped in foil and placed in a slow cooker on high heat until cheese melts, about an hour.

Ham Fried Rice

Patricia Reitz

This is a real favorite of my pickiest eater.  It's easy to make and faster to get on the table than take-out.  It's a win-win.

Ham Fried Rice

serves 8-10

Printable Recipe

Ingredients

  • 4 tablespoons peanut oil (or canola or vegetable), divided

  • 4 large eggs, beaten

  • 1 large onion, minced

  • 1-2 cloves garlic, minced

  • 1 pound ham steak, cut into 1/4-inch dice

  • 2 cups frozen mixed vegetables (peas, corn, carrots), thawed

  • 2 tablespoon sesame oil

  • 4 tablespoons soy sauce

  • 1 teaspoon fine salt

  • 1 teaspoon sugar

  • 4 cups leftover white or brown rice

  • 4 scallions, sliced

  • Optional: Sriracha or Duck Sauce

Directions

  1. In a large skillet over medium-high heat, scramble the eggs in half of the oil; remove from pan and set aside.

  2. Add remaining oil to pan and sauce onions until translucent.

  3. Add garlic and saute for about a minute.

  4. Add diced ham and vegetables and saute for a few more minutes to heat them through, then stir in the sesame oil, soy sauce, salt, sugar, rice, ham, and scrambled eggs; mix well.

  5. Sprinkle scallions on top and serve with Sriracha or duck sauce if desired.

Notes

  • Be sure to store sesame oil in the refrigerator or it may turn rancid rather quickly.

  • To make 4 cups of white rice: Stir together 2 cups parboiled rice, 3 cups of water, and 1 teaspoon kosher salt; bring to a boil. Cover and reduce heat to low for 15-18 minutes, or until all the water is absorbed. Chill rice overnight or spread into a thin layer on a sheet pan and refrigerate uncovered for several hours.

Leftover Ham Bone and Bean Soup

Patricia Reitz

Ham and Bean Soup - ButterYum

Ham and Bean Soup - ButterYum

Got a leftover ham bone, but you're not sure what to do with it? Don't throw it away - use it to make an amazing pot of bean soup from scratch.  The beans are so creamy and the broth is so full of flavor, it's hard not to have seconds.  If you've never made ham stock, have no fear - it's easy.  Using dried beans, you can have a big pot of this amazing soup ready to go in about 3 hours. Let me walk you through the process. 

Step 1 - make the ham stock (recipe amounts below).  Start by placing a leftover ham bone in a stockpot and cover with water.  Add onion (skin and all), garlic, dried parsley, and bay leaves.

Bring the water to a boil and simmer for 60-90 minutes.  In the meantime, pre-soak the beans.

Sort and rinse 1 pound of dried beans.  Place them in a soup pot large enough to cover with 2 inches of water.  I used a mixture of pinto and navy beans.  Turn the heat on high and bring to a boil.  Don't add any salt or other seasoning at this point.

The beans will begin to float shortly before the water starts to boil

When the water begins to boil, turn the heat off, cover and let the beans soak for an hour.

This is what the beans look like after soaking for an hour.  They've plumped up a bit and are beginning to soften, but they aren't soft enough to eat yet.  Discard all the cooking liquid and reserve the beans for the next step.

Now is the time to saute onions and carrots in a little olive oil until they soften and begin to caramelize.

Add 8 cups of the ham stock, half of the remaining dried parsley, bay, black pepper, and thyme (no salt yet).  Bring to a boil and reduce heat to a gentle roll an cook for 1-2 hours, stirring occasionally, until the beans are soft and creamy.  Add the remaining parsley and diced ham.  Taste carefully and season with salt if necessary.  Continue to cook for a few minutes until the ham is heated through.  Enjoy!

ButterYum's Ham and Bean Soup

Printable Recipe

serves 6-8

Ingredients

Ham Stock:

  • Ham Bone
  • 10-12 cups cold water
  • 1 medium onion, roughly chopped (onion trimmings and skin too)
  • 4 cloves of garlic, smashed (just give them a good whack to make them split open)
  • 2 bay leaves
  • 1 tablespoon dried parsley

Soup:

  • 1 pound dried beans - pre-soaked overnight, or quick-soaked as directed below
  • 1 large onion, diced
  • 4 carrots, peeled and diced
  • 8 cups ham stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dried parsley, divided
  • 3 cups leftover ham, diced into bite-size pieces (about 1 pound)
  • salt to taste (don't add until serving)

Directions

  1. Place ham bone in and cover with 10-12 cups of cold water.
  2. Add the onions, garlic, parsley, and bay leaves.
  3. Bring to a boil; reduce heat and simmer for 60-90 minutes.
  4. Rinse dried beans in cold water, removing any icky looking beans, stems, small stones, etc.
  5. Place the beans in a pot large enough so they can be covered with 2 inches of cold water.
  6. Bring to a boil, turn off heat, cover, let beans soak for 1 hour, drain.  The beans should have swelled quite a bit and should be softening, although they shouldn't be soft enough to eat yet.
  7. In a 6-quart a or larger soup pot, saute the onions and carrots in 1 tablespoons of oil until they soften and begin to caramelize.
  8. Add the beans, 8 cups of ham stock, bay leaf, thyme, pepper, and 1 tablespoon of dried parsley.
  9. Bring to a boil; reduce heat to a gentle roll and cook for 1-2 hours or until the beans are soft and creamy.
  10. Add leftover ham and remaining dried parsley (1 tablespoon); heat cook for a few minutes more until the ham is heated through.
  11. Taste carefully and season with salt and pepper.

Note - 1 pound of dried beans equals about 3-4 cans of rinsed and drained beans. Leftover ham stock can be frozen for future use, or you can use it to cook dried beans which can also be frozen for future use.

5-Star Ham and Potato Soup

Patricia Reitz

I found this soup on a popular recipe sharing site - it had earned the highest rating of 5 stars after more than 6,000 reviews so naturally, I had to make it right away.  I prepared the first batch as the recipe was written and it was quite tasty, but I knew I could get even more flavor by tweaking here and there - so that's the version I'll share with you today.  The family loved it (even my picky eater), and my neighbor asked for the recipe after she enjoyed 2 bowls.  This one's a winner folks.      

5-Star Ham and Potato Soup

Printable Recipe

serves 6-8

Ingredients

  • 4 cups peeled and diced thin-skinned red or white potatoes (not baking potatoes such as Russets, Idaho, etc)

  • 4 cups very flavorful homemade chicken stock

  • 1 tablespoon dried parsley

  • 1 bay leaf

  • 6 tablespoons butter, divided

  • 1/3 cup diced celery

  • 1/3 cup finely chopped onion

  • 3-4 cups diced cooked ham

  • 5 tablespoons all-purpose flour

  • 1/2 teaspoon Kosher salt

  • 1 teaspoon ground black pepper

  • 2 cups milk

  • Optional Garnish: fresh parsley, chives, scallions, cheese, bacon, crackers, croutons, etc

Directions

  1. Place the diced potatoes, dried parsley, and bay leaf in a medium saucepan and cover with chicken stock.

  2. Bring to a boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes.

  3. Remove saucepan from heat; do not drain.

  4. In a large skillet, saute the ham, onions, and celery in 1 tablespoon of butter until the vegetables are soft and translucent.

  5. Add mixture to the potato and chicken stock mixture.

  6. In the same large skillet, melt the remaining 5 tablespoons butter.

  7. Add the four, salt, and pepper and whisk until combined, continue whisking for 1-2 minutes to cook the raw flavor out of the flour.

  8. Slowly add the milk and whisk to combine; continue whisking until the mixture thickens and begins to bubble; pour mixture into the saucepan that contain the ham and potatoes; stir to combine. Garnish and serve.

adapted from allrecipes.com

ButterYum's Ham and Bean Soup

Patricia Reitz

One of the most delicious ways I've found to use up leftover ham is to make a big pot of this fantastic soup - the beans are so creamy and the broth is so full of flavor that your guests will definitely want seconds! If you've never made ham stock, have no fear - it's extremely easy.  For this soup, I like to use dried beans, but you can certainly use canned beans if you like. Start to finish, this soup can be ready in about 3 hours. Let me walk you through the process.

Step 1 - Make the Ham Stock:

We start by making the ham stock. Place the ham bone in a stockpot and cover with 10-12 cups of cold water. Add 1 medium onion, roughly chopped (skin and all), a couple of cloves of garlic which have been smashed, a tablespoon of dried parsley (or fresh parsley stems if you have them), and 2 bay leaves.

Bring to a boil; reduce heat and simmer 60-90 minutes.  In the meantime, begin step 2.

Step 2 - Pre-soak the Beans:

Sort and rinse 1 pound of dried beans. Place them in a soup pot large enough to cover with 2 inches of water. I used a mixture of half pinto and half navy beans. Turn the heat on high and bring to a boil. Do not add any seasoning at this point.

The beans will begin to float shortly before the water boils.

When the water begins to boil, turn the heat off, cover, and let the beans soak for 1 hour.

This is what the beans look like after soaking for an hour. They've plumped up a bit and are beginning to soften, but they aren't soft enough to eat yet. Discard all the cooking liquid and reserve the beans for step 3.

Step 3 - Make the Soup:

Saute the onions and carrots in 1 tablespoon of olive oil until softened and beginning to caramelize.

Add 8 cups of ham stock, half of the remaining dried parsley, bay, ground black pepper, and thyme (no salt yet). Bring to a boil and reduce heat to to a gentle roll and cook for 1-2 hours, or until the beans are soft and creamy; stirring occasionally. Add the remaining parsley and diced ham; season with salt if needed. Continue to cook for a few minutes until the ham is heated through. Enjoy!

ButterYum's Ham and Bean Soup

serves 6-8

Printable Recipe

Ingredients

To make the Ham Stock:

  • Ham Bone

  • 10-12 cups cold water

  • 1 medium onion, roughly chopped (onion trimmings and skin too)

  • 4 cloves of garlic, smashed (just give them a good whack to make them split open)

  • 2 bay leaves

  • 1 tablespoon dried parsley

To make the Soup:

  • 1 pound dried beans - pre-soaked overnight, or quick-soaked as directed below

  • 1 large onion, diced

  • 4 carrots, peeled and diced

  • 8 cups ham stock

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons dried parsley, divided

  • 3 cups leftover ham, diced into bite-size pieces (about 1 pound)salt to taste (don't add until serving)

Directions

  1. Start by placing your ham bone in a stock pot and cover it with 10-12 cups of cold water.

  2. Add the onions, garlic, parsley, and bay leaves.

  3. Bring to a boil; reduce heat and simmer until the quick soaking process for the beans (next step) is done (60-90 minutes).

  4. Skip this step if you thought ahead and soaked your beans in cold water overnight. Otherwise, it's time to pre-cook your dried beans.

  5. Rinse in cold water and remove any icky looking beans, stems, small stones, etc.

  6. Place the beans in a pot large enough so they can be covered with 2 inches of cold water.

  7. Bring to a boil, turn off heat, cover, let beans soak for 1 hour, drain, reserve (the beans should have swelled quite a bit and should be softening, although they shouldn't be soft enough to eat yet).

  8. To proceed with the recipe, in a 6-quart or larger soup pot, saute the onions and carrots in a tablespoon of olive oil until softened and edges start to caramelize.

  9. Add the reserved beans, 8 cups of ham stock, bay leaf, thyme, pepper, and 1 tablespoon of dried parsley.

  10. Bring to a boil, reduce heat to a gentle roll and cook for 1-2 hours, or until the beans are soft and creamy; stirring occasionally.

  11. Add leftover ham and remaining dried parsley (1 tablespoon); heat cook for a few minutes more until the ham is heated through.

  12. Season with salt and pepper. Serve with a big hunk of chewy bread. Heaven!!

Note: 1 pound of dried beans equals about 3-4 cans of rinsed and drained beans. Leftover ham stock can be frozen for future use, or you can use it to cook dried beans which can also be frozen for future use.

Ham and Cauliflower Macaroni and Cheese

Patricia Reitz

Welcome to my first submission to the Crazy Cooking Challenge hosted by Tina from Mom's Crazy Cooking.

  • What is it? A monthly blog hop.

  • This month's challenge? Search blogs for macaroni and cheese recipes, chose one, make it, and blog about it.

  • The purpose? To highlight other blogs and have fun meeting new bloggers along the way.

  • How can you participate? Visit the links below and vote for your favorite!

So, who likes homemade Mac and Cheese?  More like who doesn't, right?  I know, I love it.  Especially when it includes meat and veggies because that means I only have to make one dish for dinner.  As far as I'm concerned, that makes this the ultimate mac and cheese.

Okay, so I started with a recipe for cauliflower mac and cheese that I found on a wonderful blog called Chocolate and Carrots by Caroline - the recipe is one Caroline adapted from another blog.  I adapted it yet again to accommodate my family's preferences and it was a hit with everyone, even my picky teen who doesn't like anything I cook.  Maybe you'll give it a try and make a few adaptations of your own.  Enjoy!

Ham and Cauliflower Macaroni and Cheese

makes one 9x13 casserole

Printable Recipe

Ingredients

  • 1 head cauliflower, chopped (cooked in salted water until tender)

  • 1 pound elbow macaroni (cooked in salted water until al dente)

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 4 cups milk, plus 1/2 cup morefor pureeing cauliflower

  • 2 cups grated cheddar cheese (7 ounces)

  • 12 ounces cooked diced ham

  • 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon black pepper

  • 1 cup panko breadcrumbs

  • 2 tablespoons butter, cut into small cubes

Directions

  1. Preheat oven to 350F.

  2. Butter a 9x13 casserole pan; set aside.

  3. Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.

  4. In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.

  5. Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.

  6. Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.

  7. Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.

  8. Fold in cooked pasta and diced ham; pour into prepared casserole dish.

  9. Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.

  10. Bake uncovered for 1 hour until hot and bubbly.

  11. If needed, place under broiler for 1-2 minutes to brown.

  12. Rest for 10 minutes before serving (will be soft).

Note: to cut square servings as shown, allow to cool for at least an hour.