We baked a Ham for Thanksgiving and I wanted to use the leftovers in a different way than my usual sandwiches, soups, etc. I love Bread Pudding and wondered how it would taste if made in the traditional way but using savory ingredients.
The answer is; very tasty! This makes a huge portion and is versatile enough for breakfast, lunch or dinner and you can put anything you have leftover in it. This is the "before" photo, we were so excited we forgot the "after" photo!
6 Croissants cut into cubes and let sit overnight to get dried out
1/4 of a Ciabatta, cut into cubes and dried out overnight
2 cups of whole milk (you could use half and half or cream or whatever you have on hand)
2 cups chopped Ham (I had one Kielbasa on hand so I cut that into coins and included
1/2 onion diced
1 can cream of Mushroom Soup
6 stalks of Asparagus cut into 1 inch lengths (this is optional, I had leftover cooked Asparagus)
3 cups shredded cheese, I used Sharp Cheddar and Pepper Jack
Salt and Pepper
1/2 tsp Cayenne
1/2 tsp Dried Mustard
1/2 tsp Thyme
1/4 tsp White Pepper
Butter your dish (I used a Lasagna Pan) generously
In a bowl combine the bread, ham, onion, asparagus and half the cheese. In a separate bowl, combine the eggs, milk, soup and spices, using a wire whip, incorporate fully.
Pour the liquid mixture over the bread cubes, etc and mix well with your hands, don't overmix or it will become mush, but mix till well incorporated.
Pour into your baking vessel, there should a little liquid on the top, let it sit a minute for the liquid to absorb.
Place into a 350 oven for 35 to 40 minutes, until a knife comes out clean. Remove from the oven and add the remaining cheese on top.
Let rest for 10 minutes or so and serve
I often come up with recipe ideas at random times. I was busy eating the wonderful breakfast my hubby made me on a Saturday morning and it came to me! How would Peanut Butter Cookies taste if I added some Crystalizded Ginger! Peanut Butter, Ginger, how could I go wrong with that combination!
I decided to try it out the very next day and to make it extra Peanut Buttery I added Peanut Butter Chips! YUM! The Ginger mellows out the next day and they are even more delicious!
1/2 cup granulated sugar plus extra for rolling balls in before baking
1/2 cup packed brown sugar
1/2 cup peanut butter (fat half cup)
1/4 cup shortening
1/4 cup butter or margarine, softened
1 1/4 cups AP Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 Cup Crystallized Ginger diced into small pieces
1/4 Cup Peanut Butter Chips (I used Reesers)
Pre heat oven to 375 degrees Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown.
Cool 5 minutes; remove from cookie sheet.
Cool on wire rack. Makes 2 1/2 dozen cookies
Happy Halloween from my family to yours!
Our Boston Terrier as a Panda!
I kept reading about American Chop Suey on the Blog Sphere and wondered exactly what it was, some Americanized Chinese Food? I Googled it and found that it is basically Spaghetti with Elbow Macaroni.
Some people added Celery, some Mushrooms, everyone seems to have their take on what it good.
I did my usual and looked at a bunch of recipes to get some ideas and took it from there. It is a very satisfying meal on a cold rainy evening. I served with Garlic Bread!
1 medium yellow onion, chopped
1/2 red bell pepper, stemmed, seeded, and chopped (I hate the green ones)
5 garlic cloves, minced
1 lb ground beef (I used Free Range, Grass Fed which is a bit leaner)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Pinch red pepper flakes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomato sauce
1/4 cup tomato paste
1/4 good quality red wine
1 pinch sugar
1 lb elbow macaroni
5-6 Crimini Mushrooms, ends removed and sliced
In large pot over medium heat using 1 tablespoon of of oil, start your ground beef cooking, about 1/4 of the way thru add your onions, red bell pepper and garlic, cook, stirring occasionally, until meat is done, about 7 minutes until no longer pink.
Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
Add canned tomatoes with their juices, tomato sauce, tomato paste, mushrooms, and wine. Add sugar to taste. Simmer gently while you prepare the pasta.
Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the meat mixture, mix well and serve hot.
I added some freshly grated Parmesan on top before serving.
Serve hot with Garlic Bread