Ham Croquettes

We meet again!  And lo and behold, with another leftover Easter ham recipe!  This is the exact reason we bought 2 you know.  Just so my husband could make some of his favorites, which is an absolute pleasure to see him enjoy.  This recipe was one his mom made often and so we would like to share it with you!

These are crispy and lovely on the outside and the inside is just ham goodness.  As I had never heard of these before my husband, I did some looking around and found these to be made about a million different ways and seasoned in as many ways.  These are just plain, not a lot of seasoning as the ham gets to be the star of the show.  I think these might surprise you.  They look like a lot of work but they are definitely not, especially if you have some mashed potatoes needing used up or just mix up some instant ones.  I did not have any and just used 3 decent sized potatoes, and made a small batch. 

You will need a baking sheet with a cooking rack on top to put these on as they cook, or you could probably use paper towels, either way, prep somewhere to put them.  I made these bigger than what I have seen, and I got about 10 patties. 

Here is what you will need:

Croquettes
3 cups ground cooked ham
1 1/2 cups mashed potatoes
1/4 tsp. black pepper
1 egg

For breading
2 cups flour
2 eggs + 2 T. water, beaten together
3 cups bread crumbs (flavored or plain)

Béchamel
3 T. butter
4 T. flour
3-4 cups milk
1/4 tsp. salt
1/8 tsp. black pepper (optional)

Make your béchamel first.  In a medium pot, melt your butter, add flour and salt, and whisk for 2 minutes.  Slowly add in your milk.  Now you can warm your milk if you like, it will make for a quicker thickening process.  Just keep whisking at a slow boil until thickened.  Add in pepper and whisk to combine.  When it is nice and thick, set aside. 

For the croquettes, in a large bowl add in ground ham, mashed potatoes, pepper and egg.  Mix until completely combined. 

I used my cookie scoop to portion out my croquettes.  Flatten them out into patties until all of the mixture is used up.  You can refrigerate them at this time if you like for a few minutes but it isn't necessary.  They are fragile and completely workable but might be easier to refrigerate for a few minutes first.  Now get your bread station together.  One plate with flour, one with breadcrumbs and a lard shallow bowl with egg.  Heat up a large nonstick skillet with about 3 T. of vegetable, canola or peanut oil. 

Dip the patties in flour, GENTLY shake them off, into the egg and then into breadcrumbs and in the pan.  Let fry on medium until golden brown and then flip.

Drain on the cookie sheet you prepared earlier.  Fry until all are done, and serve with the béchamel on the top! You might need to reheat a bit. 

ENJOY!

One Pot Beefy Rice

Yes, I DID say 4 ingredient.  This is going to be every busy parents dream dish.  Ok, well "dream dish" might be a little dramatic but it will satisfy your hungriest little monsters...er...children.

 

I worked at a daycare in high school.  We used to make this a lot, but we just added ground beef to a pre boxed rice mix.  I loved it.  It was sodium laden goodness.  However in my older and wiser years, I dropped the box mix and did it all with my own ingredients, ok MOSTLY.  You simply do everything in one pot.  You can add other things you like, onions, carrots, celery garlic, any veggies you want really, maybe even diced tomatoes.  However, today I am sharing it in its simplest form which is my favorite.  If you do veggies, just cook them with the hamburger as you brown it!

I hope you give it a try.  It is a great meal for picky eaters I find.  If you have all the ingredients on hand you can have supper in 15 minutes.  Dead serious, maybe even less.  I do not count salt, pepper or seasonings as ingredients by the way, just in case you wondered! 

1 lb ground beef
1 envelope onion soup mix
3 cups instant rice (uncooked)
3 cups good beef broth (I like low sodium)
1 tbsp. parsley (optional)
1 tbsp. onion powder (optional)
1 tbsp. garlic powder

In a large pot, add in ground beef and any veggies you choose, IF you choose.  Pepper and lightly salt the beef to taste.  If you use a high fat content hamburger, drain the grease at this point, but do NOT rinse.  If you use lean ground beef, just leave it.  Add in the beef broth, onion soup mix, onion powder and parsley.  Bring to a boil, add the rice, cover and remove from heat.  Wait 5-7 minutes and fluff with a fork.  Enjoy!

Your "done before ya know it" Chefwannabe

Chicken and Noodles over Mashed Potatoes

I know, I know. 

It is like a carb addict's dream.  This is a once or twice a year treat, I grew up on.  This dish will make some of you go...."WHAT is she THINKING"?  Seriously, just chill!  This is a dish I grew up on here in Nebraska.  I have never heard of anyone else eating it.  I don't know if it is just a Nebraska thing, a Midwestern thing or what but let me tell ya somethin'...NOTHING tastes better on a freezing cold, snowy day than THIS dish! 

This is not soup.  It is not "pot pie" as my easties would call it.  It is "Chicken and Noodles".  Thick and creamy and served alone or on a bed of mashed potatoes. 

When I moved to Jersey, some friends wanted a "Nebraska" kind of meal.  I made them this.  I make fresh pasta when I make this.  It is to easy and delish not too.  If you don't groove on making your own pasta, use 2  bags of good thick frozen noodles, or a large bag of egg noodles.  Makes no different to most people, makes all the difference to me.  You may need a few more noodles than I recommended.  I am not sure how many in pounds or ounces or anything else my recipe makes homemade.  So keep a few extras, you want this SUPER thick!

This recipe makes a boatload, but again, eat to your hearts desire and FREEZE, because it freezes like a dream.  In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup!  This is a QUICK version so I am using store bought items.  The point is to get this baby cooking ASAP!

This is a quick version, (aside from my homemade noodles) much different than how my mom made it but, better....oh wait.  Did I say that out loud?  Anyhoodle, you decide on the noodle part.  I will give you the recipe I use, it is not the same as my Amish noodles, but those will work too!

3 eggs
3 cups flour
2 tsp salt
1 tbsp dried parsley flakes
1/3 to 1/2 cup water or chicken stock as needed (I make my broth first and just use some of that)

Mix eggs, flour, salt and parsley together.  Add water or chicken stock for more flavor until a nice, non sticky dough is achieved.  I use my kitchen aid pasta roller but you can roll it out by hand just as easy.  Roll the dough as thin or thick as you like.  Roll out 1/4 of the dough at a time.  You may need to dust your pieces with some flour if they are a bit sticky. Let the sheets sit, divided by a kitchen towel until ready to use.  There is no need to let them dry.  Use a pizza cutter to quickly cut them into the width of noodles you like!

For the rest of the soup:
3 cups shredded chicken or turkey (I am using Thanksgiving leftover)
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder

Mix all ingredients except chicken/turkey. When combined completely add poultry.  Bring to a boil and add the noodles a handful at a time until they are all in the pot!  After cooking there should be VERY little broth.  You want it thick.  Ladle over a bed of mashed potatoes and eat your heart out carb lovers!  If you don't have a great mashed potato recipe, here is mine Perfect Mashed Potatoes and Gravy!

Again I realize this is something we can't all eat everyday but that is what makes it so cozy and comforting, that once or twice a year you DO get to eat it.  Memories of childhood winters just play like a movie in my mind.  Sledding at Aubles pond, down the hill on to the frozen pond, hiking home, 3 blocks behind the older kids who wouldn't wait for me, snot running out of my nose, bawling, sled and ice skates in tote............perfection.

Your "STILL loves sledding"chefwannabe

SouthWest Seasoned Pork Loin

Well......what to say, what to say.  It is just a spiced pork loin.  But I loved the spice so much, and thought of several things to do with the pork I thought I should share.  I think sometimes we forget that the the best tasting things are many times the simplest things.  I am simple.  Wait, that doesn't sound right.  I like simple things.  From life to food, simple is how I roll!  Ok this is starting out a little random.  Let me try again.

I made this pork loin, and I roasted it in the oven,  but it would be awesome in the crockpot and shredded for any southwest or Mexican dish you enjoy shredded pork on.  The flavor is awesome and, well, that is the part I mostly decided to share with you.  This is an official crock pot doable recipe.  Oh. Em. Gee.  I did it.  Perhaps that is why this blog is so hard to write, the words crock and pot rarely are typed into this computer and quite frankly, it terrifies me that I have become "one of you", as in crock pot lovers! Just kidding.......I get it, I get it.  I am laughing with you.  You are laughing right?

I used a 4lb pork loin.  You could use any cut of pork you like I suppose.  Make sure it is thawed and dry it off with paper towels.  It will make the rub stick better and won't be slimy.  You get my drift, I know you do.

I would advise to do this the day before.  When the rub is on put it in a Ziploc or in a container with a lid and let it sit for at least 12 hours.

Here is the spice combination I used:
1 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion salt
1 tsp pepper
1 tsp salt
1/2 tsp cayenne (optional)

Mix in a small bowl and pat unto your meat all the way around and the top and bottom.  Put in a Ziploc or container with a lid and let marinate for at least 12 hours. (OK, OK, overnight is fine)

Put in the crock pot on low for 8 hours.  Shred and use in taco's, quesadilla's, anything!

I put mine in the oven at 350, covered until my internal temp was....I usually go 150 as an internal temp for pork.  It took about an hour and a half I believe.  Please don't come back and say, "It took mine 3 hours" or "it took mine 15 minutes"  because the truth is, I completely forgot how long I roasted it.

So that is it.  I ended up using the leftovers for some pork fried rice, and thin sliced on sandwiches.  Was awesome in both instances.  You could even PULL your pork!

So there it is, my easy, peasy, chili/southwestern spiced pork loin.  I am not a huge lover of the pork, so this made it extra tasty for me.  I plan on doing this with chicken soon.  I don't see any reason not to, do you?

Hope you like it!!

Your "did I really post something for a crock pot"chefwannabe

Homemade Pizza - Chicken Alfredo Pizza Rustica

Hello my friends!!!  Summer is in full swing!  Your kids have probably been out of school a month or so.  Are you ready for school to start back up yet? Mwaaahahaha........

I LOVE cleaning out the fridge and seeing what I can make with leftovers.  I made baked chicken a few nights ago and I had some chicken leftover.  I had picked up some mushrooms at the store for my husband since he loves them.  I figured I would work them into something.  By the way, isn't it gratifying to be able to use 3 or 4 things up on a dish?  Am I the only one that feels like I am the queen of the universe when I do that? 

As we were sitting eating the chicken for dinner, he announced, "OMG, can you make me a chicken Alfredo pizza with mushrooms"?  Well of course I can darling, anything for you!!!!  Uh-huh.  

So I gathered my pizza dough making ingredients.  I have, in my opinion and a few other readers opinions, the best pizza dough recipe going.  The dough is so gorgeous you are going to want to use it for a pillow!  This pizza I call "Rustica" because it is so rustic.  Irregular shaped, ingredients of leftovers, yet hearty, heart warming eating!  Here is my recipe for Pizza Dough.  My dough makes 2 regular size pizza's, but I used the whole ball for a very large pizza!

Remember mine were leftovers so I will list what you will need:
1 large or 2 small cooked chicken breasts  (season them up any way you choose!) cut into small pieces, no shreds for this one guys!
2 cups fresh mushrooms sauteed in 1 tbsp butter and set aside
1/3 cup grated Parmesan cheese
2 cups mozzarella cheese
2 tbsp dried Italian Seasoning

For the sauce:
3 tbsp butter
3 tbsp flour
3 cups milk
1 cup grated Parmesan cheese
salt and pepper to taste

Prepare your crust and spread it in any old shape on a cookie sheet, pizza stone or pizza peel.  
Preheat oven to 450 degrees

To prepare your sauce, melt butter into a saucepan.  Add flour and using a whisk mix while letting the flour cook 1 minute.  Add milk while whisking, make sure it is ALMOST at a bubble so it will begin to thicken.  Don't stop whisking!  Add in parm cheese and turn it down to a simmer, let simmer 3-5 minutes until very thick.  Salt and pepper to taste.  Let cook just for a couple of minutes.

Pizza assembly....spread sauce over pizza crust, add mushrooms and cut up chicken all over the top of the pizza.  Sprinkle on Italian seasoning, and cheeses.   Bake at 450 for 20-30 minutes.  It all depends on how thick you left your crust and how you like your pizza done! 

You will come out with a gorgeously browned rustic looking pizza for your eating pleasure!  My husband highly suggests you try this one! 

PS.  I just had a thought, someone should try this on the grill.  Seriously!  If you do let me know!

Your "now adding P.S's to posts it seems" chefwannabe

Chris

Chicken w/Stuffing Casserole

Stuffing.  Not homemade stuffing, none of that stuff with oysters that my mom insists on making...but.  Stuffing straight from the box kids!  No meat, no apples, raisins, cranberries or other disgustingness.  No sausage or bacon either.  I only doctor it up with some sauteed carrots, celery and onions, sometimes.  I can taste it right now!
  

 

This recipe is a great use up, which is how it came to be.  I am trying to USE UP some stuff in the cupboards, and freezer and not let anything go to waste!  I had some chicken left from General Tso's chicken, and some herb stuffing mix leftover from only God knows when!  I needed to use up some veg in the fridge and I had some chicken stock in the freezer I wanted to use up.  I also am usually firmly against casseroles, however, I want to give some mom's and dad's recipes that are quick, and easy!  When the natives get hungry, we must deliver, quickly!

Here is what you will need:

4 cups of chicken (cooked and cubed)
1 1/4 cup chicken broth/stock
1/3 cup carrots chopped
1/4 cup celery chopped fine
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups stuffing mix or 2 boxes of boxed stuffing
1/4 cup butter melted
1/4 tsp poultry seasoning
salt and pepper to taste
1/2 cup carrots, peas, green beans (optional)

Preheat oven to 375 degrees.  
In a medium pot, saute carrots and celery in 1 tbsp butter until soft. Pour in chicken, cream soups, salt and pepper.  Mix thoroughly.  Add optional veggies at this time. 

Pour into a sprayed or buttered casserole dish of adequate size for your mixture.  I used a 9x9 baking dish. 

In the same pot as you mixed your filling in,  pour in stuffing mix, chicken stock, poultry seasoning, salt and pepper.  Mix until stuffing mix is moist and top chicken mixture with it.  Even it out and drizzle melted butter all over the top.  This is for flavor and to make the stuffing get that great crunchy bite! Bake for 30-35 minutes.  

I hope you enjoy this easy, tasty little casserole!  Serve it with a salad and call it dinner!!  I did!

Your "stuffing is more than just stuffing" chefwannabe

Chris

Spaghetti Frittata

WOW!  What a whirlwind weekend.  Shopping until I literally dropped, cooking until I dropped again and then it is over!  I enjoyed time with my family and will do it all again.....next YEAR.   I think everyone was fed well, and I think the reinvention of my Key Lime Mousse Cheesecake was a hit.  I substituted all lime juice and zest in the recipe with orange.  Oh man, it was like a dream!   I turned a couple of brussel sprout haters into lovers with my recipe and with all that, I will declare the holiday a success!  I thought I would spend Monday just vegging but turns out that didn't happen so I thought today I would do that.  So far so good.  

 

I wanted to use up some leftovers and thought it was a good time to get this blog put up.   I know many of you are dealing with leftovers!  How many ways can you serve up leftover ham??  Bacon from the brussel sprouts, cheese from the mac and cheese and spaghetti from the night before Easter?  I have your answer right here.  Make a spaghetti pie aka spaghetti frittata!!  

This recipe will serve 4 and can be reheated or eaten cold.  I often make a frittata  of some sort on nights when I make a pot of soup.  Something you should keep in mind is that you can use whatever you want for this!  I used up some bacon, ham, spaghetti and cheese for this one.  You could use veggies of all kinds, spinach, arugula, you name it!  So this recipe is just a base, for anything you might want to create in your kitchen with your own leftovers!!

Here is what you will need:
4 eggs
3/4 cup milk
2 tbsp butter
1/2 cup grated cheese (I used cheddar)
3 strips of cut up uncooked bacon
1/2 cup ham  (chopped, diced, pulled apart, whatever!)
2 cups of cooked spaghetti or other pasta
1 green onion chopped
salt and pepper to taste

Preheat oven to 400.  In a bowl whisk together eggs, milk and salt and pepper to taste.  Melt butter in the bottom of a medium skillet.

 

Add in bacon and ham.  Saute for about 3 minutes.  

Carefully put your pasta in and spread out evenly over the bacon and ham.  

Sprinkle cheese over pasta and let cook for 2 minutes on med-lo.  Make sure not to really stir, just gently move around so spaghetti stays evenly distributed.  

Pour over egg mixture, let gently cook for 5 minutes.  Using a spatula you can pull the egg away from the side to let more uncooked egg get into the bottom.  Sprinkle some green onion on top just before putting in the oven!  After 5 minutes put into preheated oven for 5-10 minutes.  You will need to keep an eye on it and when it appears the eggs are cooked, remove.  Loosen with a spatula, it should be pretty loose already.  After it can move freely when the pan is tilted, let sit for 10 minutes.

 

Scoot out on to a serving plate and enjoy!  Remember it can be served warm or cold!  

Try this for breakfast, brunch, lunch OR dinner!  With a big pot of soup or with a salad!  The meat on the bottom gets crisp and acts almost like a crust, it is delicious!  I can't wait to see what YOU come up with to add to your frittata!

Your "even eggs are better with spaghetti"chefwannabe

Chris