Hawaiian Pizza

Got a ton of leftovers from a baked ham? This recipe was shared in a blog entry about ways to reinvent your leftovers so they don't get boring. Read it here. 

TOOLS

• Pizza pan or baking sheet
• Cheese grater

INGREDIENTS 

• 1 package of pizza dough
• 1 mozzarella cheese ball, grated *
• 2 cups pineapple chunks, cubed
• 1 1/2 cups baked ham, cubed
• 1/4 to 1/2 cup marinara sauce (I like my pizza drier; use what you prefer)
• 1/2 tsp. dried oregano
• Salt and pepper

* NOTE: Using fresh mozzarella really does make a difference in taste. The packaged mozzarella will taste bland and rubbery after you've had it fresh. 

 DIRECTIONS 

1. Preheat oven to 425 degrees.
2. Roll out pizza dough to desired thickness and shape onto pizza pan or baking sheet.
3. Spread marinara sauce on pizza. 
4. Arrange pineapple and ham chunks evenly. Top with grated cheese. 
5. Sprinkle with oregano, and salt and pepper to taste.
6. Bake for 10 to 12 minutes with the rack in the highest position, or until cheese starts to bubble and brown. 

Savory Ham & Egg Scramble

Got a ton of leftovers from a baked ham? This recipe was shared in a blog entry about ways to reinvent your leftovers so they don't get boring. Read it here. 

TOOLS

• Saute pan
• Large glass mixing bowl
• Cheese grater

INGREDIENTS  (Serves 2 people)

• 5 eggs
• 1/4 cups light cream or half & half (half milk, half cream)
• 1/4 cup baked ham, cubed
• 1/4 cup grated white cheddar cheese (I love Cabot)
• 1 small onion, diced
• 2 TB freshly chopped chives
• 1 tsp. freshly minced thyme
• Pinch of nutmeg
• Salt and pepper

 DIRECTIONS 

1. Grease pan with a generous tablespoon of butter and saute onions until softened, about 3-5 minutes, then reduce heat to medium-low and add chives and thyme.  
2. Meanwhile, whisk together eggs and cream in mixing bowl. Add nutmeg, plus 1/4 tsp. salt and pepper. 
3. When saute pan has cooled on lower setting (medium-low), add egg mixture. You want the eggs to cook slowly to achieve the right texture: light and fluffy.
4. Stay near the pan. Using a wooden spoon, slowly stir the mixture, scraping the bottom and sides of the pan. As the eggs heat up, they will start to scramble. 
5. Stir in the ham and cheese and cook until ham is heated and cheese is melted. 

Creamy Quiche Lorraine

 Got a ton of leftovers from a baked ham? This recipe was shared in a blog entry about ways to reinvent your leftovers so they don't get boring. Read it here. 

TOOLS

• Mixing bowl
• Cheese grater
• 9-inch pie pan 

INGREDIENTS 

• Your favorite pie crust dough (This one is perfect every time)
• 4 eggs and 3 egg yolks
• 1 cup heavy cream
• 1 1/2 cups baked ham, cubed
• 2 cups grated Gruyere cheese (Substitute option: Jarlsberg) 
• 1/4 tsp nutmeg
• 1/4 tsp each salt and pepper

 DIRECTIONS 

1. Preheat oven to 375 degrees.
2. Arrange your prepared dough in pie pans. Or, take ready-made pie crusts out of freezer. 
3. In mixing bowl, whisk together eggs, cream, nutmeg, salt and pepper. Mixture will be a very pale yellow color. 
4. Pour 1/2 egg mixture into pie pan. Top with ham and 1 1/2 cheese, arranging evenly. Finish with remaining egg mixture and top with remaining 1/2 cup of cheese.
5. Bake for 30 minutes. Quiche filling will appear jiggly and set as it cools. If center is still liquidy, however, give it five more minutes. 

American Chop Suey

It's comfort food at its best: pasta, sauce, veggies and hamburger. Here in New England, the dish is known as American chop suey.

Here's my recipe:

TOOLS

• Saute pan
• Pasta pot

INGREDIENTS (Serves 4-5, or 2 with next-day leftovers)

• 1 lb. box of pasta (I use fusilli but classic versions use macaroni)
• 2 cups of marinara sauce, your own recipe or favorite store brand
• 1/2 lb. ground beef or lean turkey
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves minced garlic
• 1 TB tomato paste
• Grated parmesan, to taste
• Salt and pepper, to taste
• When in season, chopped, fresh basil is a must addition. In winter, I substitute a tsp. dried oregano. 

* NOTE: You can dress up this basic recipe by adding any veggies from your kitchen: chop up half a zucchini or a carrot or two. 

 DIRECTIONS 

1. Saute the onion and green pepper in olive oil for 3-4 minutes to soften, then add the ground meat and garlic. Using a wooden spoon or spatula, break up large chunks of the meat so it cooks as small crumbles. 
2. When meat is cooked through, add the marinara sauce. Add salt and pepper to taste, as well as any basil or oregano. 
3. Stir in the tomato paste. Cover and let simmer over medium heat to thicken. 
4. Meanwhile, bring salted water to boil in pasta pot and cook pasta according to box directions. 
5. Drain pasta and return to pasta pot. Add the sauce and combine. 
6. Serve with freshly-grated parmesan cheese on top. 

Goat Cheese Salad with Candied Walnuts

INGREDIENTS (Makes 2 appetizer salads)

• 4 cups Spring mix greens, washed and dried 
• 1/3 of a goat cheese log, crumbled
• 1/4 cup Dried cranberries 
• 1/4 cup candied walnuts (recipe below, or purchase at grocery store on aisle with snacking peanuts)
• 1/2 unpeeled green apple, thinly sliced

 DIRECTIONS 

1. Add spring mix to salad plates. 
2. Split the toppings between the two salad plates, fanning the apple slices on top of each.
3. Serve with my tangy pomegranate vinaigrette.

* CANDIED WALNUTS: Making your own takes just a few extra minutes and avoids using pre-packaged ones, which are usually made with high fructose corn syrup. For 1/4 cup of candied nuts, melt 1 TB of butter in a skillet over medium heat. Add the walnuts, stir to coat. Allow them to toast for a minute or two, then add 2 TB brown sugar. Stir to coat, remove from heat and allow to cool briefly before tossing on salad. Voila!