Ham, Egg and Cheese Bake

Finally found a great recipe to help rid us of some of our Easter ham . . .

Ham, Egg and Cheese Bake
(this is adapted from a Rachael Ray recipe that my sister sent me)

4-6 slices bread
8 oz ham, coarsely chopped
2 1/2 cups cheddar and gruyere cheese
3 T fresh herbs, I used parsley
6 large eggs
1/2 cup milk
salt and pepper
2 tomatoes, thinly sliced

Preheat oven to 350. Grease a 2 quart baking dish. Layer the bread along the bottom of the dish, filling the bottom. Layer ham, 2 cups of cheese and 2 T of herbs on top of the bread. In a medium bowl, whisk together the eggs, milk, 1/4 t salt and 1/2 t pepper. Pour into the dish and top with the tomato slices in an even layer.

Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining cheese and herbs on top and bake until golden.

I didn't remember this last step b/c we were particularly rushed tonight. Still tasted great!! I also added a little Dijon mustard at the last minute . . . thought it gave it a nice zing.

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Week of April 12, 2009

We had a week full of delicious and fairly simple meals last week - I love a week when there are no duds. My Easter dinner was a far bigger success than I had anticipated. I'd been sick for days with a horrible sore throat and don't know how I pulled it all together. That being said, it was fairly easy, actually. The ham turned out perfectly (time to admit that I have never cooked a ham before in my life - we have never been big ham eaters) and both Paul and his mom raved about it. The potato and leek galette was also delicious - I will absolutely be making that again. It was a tasty compliment to the ham.

Any tips on what to do with mounds and mounds of leftover ham? We will have lots of ham sandwiches, but aside from that I don't have any fresh ideas. I found this Pork Quesadilla recipe from Everyday Food, maybe I'll give it a shot. Omelets with chopped ham are probably another good choice.

Sunday: this Easter Dinner menu
Monday: Ham leftovers
Tuesday: Potato Leek Soup
Wednesday: Pasta with Pesto and Tomatoes
Thursday: Meal from freezer
Friday: Paprika Roast Chicken
Saturday: Linguine with Clams and Bacon

Week of April 5, 2009

The curried lentils from last week were a nice surprise. For a vegetarian meal, it was very filling and completely appropriate for a main course. I served it with Naan bread from Costco, lightly toasted in the oven with olive oil, and a salad. I used dried lentils and home-made tomato sauce, although the recipe called for canned - it seemed perfect so I don't think the swap mattered (and was obviously cheaper and healthier).

I didn't get to the Linguine with Clams and Bacon - the day just got away from me - so I hope to do it next weekend.

Sunday: Spaghetti with Meat Sauce, Caesar Salad
Monday: Chicken with Goat Cheese and Arugula, Snap peas
Tuesday: Basic Omelet
Wednesday: Greek Chicken Cutlets
Thursday: Freezer Meal
Friday: Farfalle with Smoked Salmon and Cream Cheese
Saturday: Linguine with Clams and Bacon

Since I am not always the most adept omelet maker, I decided to go back to the basics and follow this simple recipe I found on the Everyday Food web site. We like omelets for a refreshing, light dinner some nights, and it annoys the heck out of me when it turns out runny - or worse, burnt.

I am thinking of going with this Easter Dinner menu for next Sunday. We'll see - not sure I love the idea of the apricot mustard sauce for the ham, I might try something with a simpler flavour. But the potato and leek galette is intriguing me so I'm going to give it a try!!

Also hoping to try these Peanut Butter Granola Bars and see if the kids like them - fun and easy snacks are always on my radar!! They gobbled up the zucchini chocolate chip muffins last week, so I will make more this week. I doubled the zucchini measurement and the boys didn't even blink.