South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

The Proof is in the Pudding

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.

Ham and Poblano Corn Pudding

(adapted from Bon Appetit)

2 large poblano chiles

2 cups corn kernels (fresh or frozen), divided

2 large eggs

1/2 cup butter, melted, and slightly cooled

1 teaspoon kosher salt

large pinch of baking powder

1 cup sour cream

1/2 cup corn masa mix

1 cup of ham, cut into thin strips, or cubed

1 cup Manchego cheese, coarsely grated

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)

New Traditions Are Rising

Do you have your Easter dinner menu planned and ready to roll this weekend? Making a big baked ham? Roasting lamb? Deviled eggs? Asparagus? Hot Cross Buns? Lemon Pie? Strawberry Shortcake?

I don't yet know what will land on our table. It is just Hubs and me. I have a small ham, but don't know if I really want to go with a traditional dinner. We could do brunch with cinnamon rolls and soft-boiled eggs, or spiced pecan waffles and bacon, or pancakes and Heavenly Scrambled Eggs. I picked up some fruit that could be tossed into a salad. Later, in the evening, we could have one of Hubs' favorite meals, pizza. But, that is pretty much every Sunday menu for us; will I feel as if I missed out on a holiday meal? Do I want to make a pan of Chicken and Spinach Cannelloni? or find a small prime rib? or make the Ham and Asparagus Lasagna that I shared at South Dakota Magazine this week? Do I want to rise up to a new tradition for my Easter dinners?

What are you serving this Easter? If, like me, you are still indecisive and trying to plan, go check out the Ham and Asparagus Lasagna. It might be your solution for a new holiday tradition.

Ham and Asparagus Lasagna at South Dakota Magazine

National Grilled Cheese Month

April is National Grilled Cheese Month. I am not sure who decides these things, but food bloggers from coast to coast are jumping on the bandwagon, and like they say, "If your food blog friends jumped off a cliff while eating a grilled cheese sandwich, would you?" Evidently, I would. More grilled cheese can't be a bad thing, can it?

I don't know that I have ever met a grilled cheese that I didn't like. From plain, old yellow plastic Kraft singles between slices of white bread, to Jalapeno Garlic Tilapia Panini (YES! paninis are grilled cheese sandwiches), to Grilled Cheese Sandwiches with Spinach and Bacon, to a batter dipped Mozzarella and Caper Grilled Cheese, to a Mushroom and Provolone Patty Melt (OK, this might be pushing the definition of grilled cheese), to a Tuna Panini (with bacon!), and the multiple meaty layers of Our Favorite Panini, all that toasty, gooey, cheesy, sandwiched goodness speaks to me. I want it in my belly.

In addition to considering a panini to be a type of grilled cheese, I also lump Monte Cristo Sandwiches into this category. Monte Cristos are usually batter dipped and fried instead of actually grilled, but the filling of thinly sliced turkey and ham combined with melty cheese makes a truly delicious sandwich. I especially love when they are served with jams and jellies for dipping. The combination of the sweetness with the smoky meats and salty cheeses is delectable.

This Not Quite Monte Cristo has all those wonderful flavors but skips the traditional batter dipping in favor of simple grilling. Deli ham and nutty Gruyere cheese are layered between dense white bread that has been slathered with a spiked strawberry jam. Yes! Spiked jam. I used my homemade strawberry jam (made with strawberries from my backyard) and a full-bodied Cabernet Sauvignon. It is a grilled cheese suitable for celebrating National Grilled Cheese Month.

Not Quite Monte Cristo

(adapted from Food and Wine)

1 cup strawberry jam

1/4 cup Cabernet Sauvignon wine

20 slices of dense white bread (Cottage White or Potato Bread are nice)

8 ounces thinly sliced deli ham

10 slices Gruyere Cheese

softened unsalted butter

Combine jam and wine in a small saucepan over medium heat.
Bring to a simmer to blend flavors and then remove from heat; allow to cool slightly.
Heat a large skillet or griddle.
Spread 10 slices of the bread with the jam mixture.
Top with the ham and the cheese and close the sandwiches.
Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted.
Cut in half and serve right away. (Serves 10)

"Blogging is Just Graffiti with Punctuation"

This is seriously one of my favorite lines from the movie Contagion. When I heard it, I laughed out loud. 

"Blogging is just graffiti with punctuation."

Some bloggers truly are journalists, but for the most part, I believe that the blogging world is very full of those of us that are just scribbling across the internet. As with the painted graffiti on the sides of abandoned buildings...some blogs are intelligent and make us think...some are bold and hard hitting...some lean in an artistic direction but don't quite make it...and some are absolute pure works of beauty...but A LOT of blogs are just scribbles. I know that mine is. Graffiti with punctuation. Pure and simple.

So...what has held me up from posting some of my graffiti on a regular basis? !!#?$#! That's what. Anything and everything has gotten in the way of me scribbling a few words and sharing a recipe. But not tonight. Tonight, I am going to consider this to be my scribbling and throw up an easy recipe for Pasta with Roasted Cauliflower, Sage, and Browned Butter. It is an adaptation of something I had seen in Everyday with Rachael Ray, and a super simple supper with exceptional flavor. The sage and browned butter punctuate the rich essence of the roasted cauliflower. Art or scribbles? I will leave that for you to decide, as I enjoy this bit of graffiti On My Plate.

Pasta with Roasted Cauliflower, Sage, and Browned Butter

(adapted from Everyday with Rachael Ray)

1 head cauliflower, cut into 1-inch pieces

3 tablespoons olive oil

kosher salt

freshly cracked black pepper

4 tablespoons butter

1/2 cup loosely packed fresh sage leaves, coarsely chopped

1 pound pasta

1/3 pound sliced deli ham, cut into ribbons

Preheat the oven to 400 degrees.
Spread the cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.
Bake until browned, about 20 minutes.
Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat.
Cook, without stirring, until the butter is golden-brown, about 6 minutes.
Stir in the sage and remove from the heat.
In a large pot of boiling, salted water, cook the pasta according to package directions.
Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot.
Stir in the ham, cauliflower, and reserved pasta cooking water.
Stir in the sage butter and season with salt and pepper. (Serves 4)

Fridge Friday: Episode 19

Is anyone else freezing to death? Seriously. It is May 13th (Friday the 13th for those superstitious ones), and the temp is hovering in the mid-40s? Brrrr. I guess, looking on the bright side, these gray, cool, rainy days make great soup weather. I do love me some soup. 

The other day, Hubs and I grabbed some sweet corn at an area SuperCenter even though it just seems too early for good fresh corn. (Bottom right crisper drawer.) Honestly, maybe it it is just my winter palate craving something fresh, but it wasn't bad...not fresh from the field Peaches & Cream Sweet Corn, but it was reasonably good. It is perfect in a supposedly "summer recipe" pulled from Cooking Light. The sweet crispness of the corn balances well with the warm heat of the green chiles (I used some roasted from last year's garden which also had a few red chiles in the mix.) and the smokiness of diced ham. The original recipe called for navy beans, but I had a couple of cans of purple hull peas lurking in the pantry and used those instead. Toast up a cheese quesadilla on the side, and Corn and Bean Soup is a great way to warm up On My Plate.

Corn and Bean Soup

(adapted from Cooking Light)

1 tablespoon olive oil
1 cup onions, chopped
3/4 cup dice cooked ham 

3 cups fresh corn kernels 

2 (15-ounce) cans purple hull peas, rinsed and drained
2 (14-ounce) cans chicken broth
2 (4.5-ounce) cans chopped green chiles, undrained (I used 2 frozen cubes of my the green chiles from my garden that had been roasted and diced.)

Heat olive oil in a Dutch oven over medium heat.
Add onions and cook until translucent, stirring frequently.
Add ham, corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. (Serves 6)

My Party Tip

It is the eve of Christmas Eve, and most of you have already hosted or been guests at your holiday parties. This party tip blog comes a little late to the party, so to speak, but I suppose it is better late than never. Originally, I considered listing all the things you could do to make hosting a party easier, but after thinking about it, I decided that my one tip should be the one that I had to learn the hard way, even though it is so very simple.

Every holiday season, my husband and I have hosted a get-together with friends. Sometimes, it is before Christmas; sometimes, it is after. We try to fit our party in around all of the other hustle and bustle and make it a time to just relax and enjoy the community of friendship. As the hostess with the mostess, I put together an elaborate buffet of appetizers. There have been upwards of 20 different kinds of nibbles and snacks spread across my kitchen for guests to come and go and nosh on as they please. Needless to say, this takes A LOT of preparation.

I usually rise early on the day of the party and hit the kitchen running. I mix and mash and scoop and stir. I simmer and bake and roast and roll. Slicing and dicing and whirling countless ingredients into edible munchies is a full day's work. And, I do it
Without.
A.
Dishwasher.

This means that every spatula, spoon, knife, fork, pot, pan, bowl, plate, and platter has to be
Washed.
By.
Hand.

I hate washing dishes. In non-holiday times, I have been known to put it off until there are no dinner plates left in the cupboard. I once owned a second set of mixing bowls just so that I wouldn't have to wash dishes during a large baking session. And, once upon a time, while prepping for my holiday party, I would leave all of the dirty dishes to wash at the end.

And then I was caught.

One holiday, I had been frantically cooking all day. I barely had time to shower and dress between sliding pans of dainty appetizers in and out of the oven. I had STACKS and STACKS of dirty dishes piled in the sink. And, suddenly, it was time. Guests were arriving, and I wasn't ready. I was caught. In a frenzy, I tossed Bacon Rollups and Roasted Garlic Dip into serving dishes, and as some shocked and amused guests watched, I stuffed dirty dishes into trash bags and stashed them in the basement.

It was quite the source of entertainment during that party, and I was more than a little embarrassed to be caught with such a disgraceful pile of dirty dishes giving away all the chaos of my day. After all, the party's host wants to appear calm and relaxed and as if the prep that just about killed you was just as easy as pie, right? We aren't supposed to be human, and we certainly aren't supposed to have garbage bags of dirty dishes hiding in our basement. That was when I learned the hard lesson of something so simple that you won't believe I didn't do it before.

Start all party prep with a sink full of the hottest, soapy water possible. Wash and rinse and dry as you go. Reuse the same (washed, and rinsed, and dried) spatula for every dish. Don't dirty another bowl; wash and dry the one you just used.  
Wash.
As.
You.
Go.

Of course, your guests will have to find another topic of interest when they don't see you stuffing the Hefty bags with pots and pans, but I think they can handle that. And you can handle (and enjoy) the party much better if you don't have any dirty secrets lurking in the basement. ;-)

And what to serve at this party where you have washed every pot and pan and spoon and measuring cup as you used it? How about Mini Ham Sandwiches with Honey-Mustard Dipping Sauce? They aren't anything fancy, but they certainly are cute, and fun, and tasty, and ALWAYS disappear when I serve them. Don't skip the sauce. It really is what makes the sandwiches. If dipping isn't in the cards for your event, spread some of the honey-mustard inside the biscuits before layering in the ham. (And, if you want to simplify it even further, skip baking the biscuits and use King's Hawaiian Rolls instead. Yummy.)

So...that's what I have for you; wash as you go and make some Mini Ham Sandwiches with Honey-Mustard Dipping Sauce. The rest is up to you, but I hope you have fun and enjoy your holiday season.

Mini Ham Sandwiches with Honey-Mustard Dipping Sauce

1 (12 ounce)can refrigerated buttermilk biscuits (the layer type doesn't work as well)

Stone Ground Mustard

2 chopped green onions

1/4 cup butter, softened

20 slices deli ham

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey

Heat oven to 400°F.
Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
Spread a little stone-ground mustard evenly over tops of biscuits.
Bake for 10 to 14 minutes or until golden brown.
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooled biscuit; spread both halves with butter mixture.
Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
In another bowl, combine dipping sauce ingredients; blend well. (Honestly, I never measure the sauce ingredients and just mix to taste.)
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter. (Yield: 20 mini sandwiches)

Giving Thanks

Thanksgiving weekend is winding down, and while I didn't have time to blog any hints or tips for that grand holiday meal, I would still like to take a moment to confirm my profound thankfulness.

It has been a difficult year full of tremendous losses, but we have withstood them all and are so much more thankful for what remains. We have been blessed beyond measure, even in times of struggle. I am thankful. Very thankful.

I could be true to my over-sharing, rambling nature and go into detail, but really do I need to? We all face challenges. We all face loss. We all have people in our lives that make them better (and some that don't). We are all human, and though our experiences may vary, at the end of the day, we are all thankful for what we have (and some of what we don't). Life isn't easy, but life is good. I am thankful. Very thankful.

And, on the Sunday after Thanksgiving, with my fridge still brimming with leftovers, I am thankful for leftover turkey to throw together a simple lunch during our day of chores and errands. Poblano, Ham, and Turkey Quesadillas, quite thankfully, rock. I served them today with some of the Basic Canned Salsa that I preserved from our summer garden. The roasted poblanos meld with the cheeses and the saltiness of the cured ham and really kick up the turkey. I give thanks for Poblano, Ham, and Turkey Quesadillas On My Plate.

Poblano, Ham, and Turkey Quesadilla

2 fresh poblano peppers

olive oil

mozzarella cheese, shredded (I used a mix of mozzarella and Monterrey Jack.) 

Queso Fresco, crumbled

thin sliced deli-style ham

sliced or shredded leftover Thanksgiving turkey

flour tortillas

unsalted butter

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover.
Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
On each flour tortilla, layer cheese(s), ham, turkey, and poblano strips equally over one half.
Fold the filled tortillas in half.
Heat butter in a heavy skillet over medium heat.
When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping half-way through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.)
Repeat with remaining tortillas, adding butter to the skillet as necessary.

Keep It Simple, Stupid

I sometimes get so wrapped up in wanting to try new things that I make meal planning more difficult that than it should be. I am a compulsive grocery shopper and can't visit any other town without making a stop and checking things out. Produce is always a draw for me with the vibrant colors and promise of fresh flavors, but I have also been known to do the happy dance in the supermarket aisle after locating tomato paste in a tube and a new kind of lasagna noodles. Food makes me happy.

Simple makes me happy, as well. I like things to be effortless in the kitchen, and when flipping through a recent issue of Food Network Magazine, a recipe for stuffed baked potatoes jumped at me. It uses ingredients that I usually have on hand, and a general idea that has been a regular on my plate absolutely forever.

It is a standard for me to toss boiled, new potatoes and steamed, fresh green beans with a cream sauce/milk gravy and serve as a side dish with ham, or as a one dish meal with chunks of the ham stirred in with the veggies. Ham and Spinach Stuffed Baked Potatoes uses that same idea, but makes it even more simple. This is comfort food for me with the luscious gravy wilting the iron-rich spinach and perked up by the saltiness of ham before being ladled into a fluffy baked potato and topped with bits of shredded Swiss cheese for even more flavor. The stuffed potato is hearty enough to be a meal on its own, but adding a tossed green salad and some garlic bread would round out an extremely simple meal that should satisfy just about anyone. I would be stupid not to want a Ham and Spinach Stuffed Baked Potato On My Plate.

Ham and Spinach Stuffed Baked Potatoes

4 large russet potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons flour
2 cups milk
1 bag baby spinach, roughly chopped
5-6 thin slices ham, cut into strips
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt
1 1/4 cups shredded Swiss cheese

Preheat the oven to 400 degrees.
Pierce the potatoes with a fork; bake until tender, about 1 hour.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat.
Stir in the flour and cook until slightly toasted, about 2 minutes.
Whisk in the milk and bring to a boil.
Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes.
Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes.
Season with the cayenne and nutmeg and add salt to taste.
Slice the cooked potatoes lengthwise down the middle (but not all the way through); fluff the flesh with a fork and season with salt.
Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot. (Serves 4)

Eeny, Meeny, Zucchini, Panini

There are a lot of days that I just don't know what to cook. My fridge, freezer, and pantry are overstocked, but nothing will jump at me from their depths. Nothing will scream at me to be prepared and enjoyed. I am hungry, but don't have a clue what I am hungry for. It is like a game of Eeny, Meeny, Miny, Moe to chose what's for dinner.

On one of those recent days, I had been busy working at home all day and followed it up with a late afternoon dental appointment. Sitting in the chair in my little paper bib waiting for the dentist, I was doing a mental inventory of the groceries stuffed into my fridge and remembered purchasing some zucchini. Mmm. Zucchini Oven Fries would be good. They would be excellent with Paninis. Yum. What a great pairing. Ding. Ding. We have a winner.

Or, rather, I had a winner until I sent a text to Hubby announcing the menu. He wasn't feeling it. He wanted something else, but didn't know what. I was back at square one. Ugh.

I think that I gave up that night and let Hubby create some concoction with leftover Chipotle Pork. I know that I didn't starve, but whatever we had for dinner wasn't memorable, and certainly wasn't crispy with Parmesan on the outside while moist and tender on the inside Zucchini Oven Fries or layers of deli meat and melted, cheesy goodness inside the crunch of a perfectly grilled Panini. A craving had developed, and there was no need for Eeny, Meeny, Miny, Moe the next night. I had to have Zucchini Oven Fries and Our Favorite Paninis On My Plate.

Zucchini Oven Fries

1/3 cup seasoned bread crumbs
(I usually combine plain bread crumbs with garlic powder, onion powder, and Italian seasoning, all to taste.)
1/4 cup grated Parmesan cheese
(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg

Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.
Combine bread crumbs and grated cheese in a shallow bowl.
Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.
Place on baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender. (Serves 4)

Our Favorite Paninis

8 slices sourdough bread
2 tablespoons mayo
1 tablespoon Dijon mustard
4 slices Swiss cheese
4 slices provolone (or mozzarella) cheese
4 slices cheddar cheese
1/2 lb deli turkey
1/2 lb deli ham
1/2 lb sandwich pepperoni
1/2 lb Genoa salami
pepperoncini peppers, cut

Preheat the panini grill.
Combine mayo and mustard together and spread on each slice of bread.
Layer remaining ingredients on each of 4 slices of the bread.
Start with Swiss cheese, then ham, cheddar cheese, then turkey, provolone (or mozzarella) cheese, then salami and pepperoni, and finally peppers before topping with remaining 4 slices of bread.
Brush the outside of each sandwich with butter and grill until crispy on the outside and melty on the inside. (Serves 4)

Eggs for Dinner

I am home alone tonight, and supper was simple. I decided that this post should be the same. No long story, no ambiguous tie-in, just an egg sandwich created with a nod to a similar Food Network recipe. It was simple, but incredible. Easy can be outstanding. In around just 15 minutes, I can land a Bistro Egg Sandwich On My Plate.

Bistro Egg Sandwiches

6 tablespoons butter, at room temperature
1 to 2 teaspoons Dijon mustard
1 to 2 teaspoons anchovy paste
1 baguette, cut into 4 pieces, each halved lengthwise
4 large eggs
kosher salt and fresh ground black pepper
12 thin slices (shaved) smoked ham
8 thin slices Swiss cheese
1 cup frisee or other greens
snipped chives, for garnish

Preheat broiler to high.
Mix 4 tablespoons butter with the mustard and anchovy paste until smooth.
Spread the anchovy butter on the cut sides of the bread; place buttered side up on a baking sheet and broil until toasted, 1-2 minutes. (Watch carefully to prevent burning.)
Melt the remaining butter in a large skillet over medium-high heat.
Add the eggs; season with salt and pepper and let cook until the yolks just begin to firm (but are still runny) and the edges are slightly crisp, about 3 minutes.
Assemble the sandwiches with toasted baguette, 3 slices of ham, egg, snipped chives, greens, and 2 slices of cheese; top with remaining baguette. (Serves 4)

The Great Unknown

We all strive to be comfortable in our own lives. We work hard for things that make us feel secure, successful, strong. Sometimes, we succeed; sometimes, we settle. There isn't anything wrong with knowing what works for you and being happy where you are. But, there is also nothing wrong with looking into the great unknown and trying new things that might challenge you and make you even happier. Sometimes, we do this on our own; sometimes, we need a push.

I was pushed...into a recipe that I had never prepared, and I am glad. It's success, in a way, gave me a confidence boost and made me feel stronger in my abilities to deal with the unknown. It all happened by chance, and I think that is the best way to discover new things, especially about yourself.

I was visiting a friend for a few days and volunteered to help with some of the meals. While my Blueberry Buttermilk Oatmeal Pancakes were at the top of the list of requests, I was also hit with a desire for Chicken Cordon Bleu. What? I had never prepared Chicken Cordon Bleu before and had honestly considered that it was just something that was served at overpriced per plate banquets benefiting good causes. But, I was game for the unknown; I was up to the challenge.

You know what? I succeeded. The recipe couldn't be more straight forwardly simple. Even in an unfamiliar kitchen with limited equipment, dinner was a ravishing success. Everyone was happy, and a day later, even the leftovers were devoured. I don't think that there is higher approval than that. I have to say that the great unknown isn't a worry with Chicken Cordon Bleu On My Plate.

Chicken Cordon Bleu

6 chicken breasts
6 slices Swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
½ cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream

Pound chicken breasts if they're too thick.
Place a cheese and ham slice on each breast within 1/2 in. of edge.
Fold edges of chicken over filling and secure with tooth picks.
Mix flour and paprika and coat chicken.
Heat butter in skillet and cook chicken until browned on all sides.
Add wine and bouillon.
Reduce heat to low, cover and simmer 30 minutes.
Remove tooth picks and transfer breasts to warm platter.
Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken. (Serves 6)

'Twas the Night Before Christmas

'Tis many nights after Christmas and into the New Year, but I am still trying to catch up with posts that I had wanted to make over the holidays. I hope that recording my menus will help me to plan other meals and future holidays...and hopefully, even give you a few ideas. So...please bear with me while I reminisce over what was on my plate this Christmas season.

I hosted my parents and younger sister for Christmas Eve dinner. We had a casual, but hearty dinner followed by our family gift exchange. My usual plan for our Christmas Eve meal is to serve soup, sandwiches, and Christmas cookies, but this year, I shook things up a bit while still keeping it relaxed.

Christmas Eve Dinner

SALAD

Seven Layer Salad

SIDE DISHES

Green Beans with Almonds

Scalloped Potatoes and Onions

Dinner Rolls

MAIN COURSE

Baked Spiral-Cut Ham

with Simple Glaze

DESSERTS

Pecan Pie

Triple Berry Pie

Seven-Layer Salads have been around since before I was born. They are potluck staples and overall classics for their ease of preparation and great presentation. Recipes vary, and I have previously shared with you a Cooking Light version that omits the frozen peas in favor of kidney beans, but for Christmas Eve, I wanted the crisp, green sweetness of the peas. A cut glass bowl makes the most of the visual appeal of this salad.

Classic Seven Layer Salad

1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 ½ cups thinly sliced celery
1 red onion, thinly sliced
6 ounces sharp cheddar cheese, shredded
½ pound bacon, cooked until crisp and crumbled
2 cups mayonnaise
2 tablespoons sugar
½ cup sour cream
1 tablespoon Lawry's Seasoned Salt

Layer first 5 ingredients one at a time (do not mix) into a large glass bowl so you can see each layer.
Mix all mayo, sugar, sour cream, and seasoned salt together and pour evenly over salad.
Finish with a layer of cheese then the final layer of bacon.

Green Beans with Almonds starts by steaming fresh green beans and sauting sliced almonds in a little butter. Lemon juice brightens the flavors of the entire dish just before serving. I love the crispness of fresh green beans. Yum!

Green Beans with Almonds

½ pound fresh green beans
1 tablespoon butter
2 tablespoons sliced almonds
2 teaspoons olive oil
1 teaspoon lemon juice
salt and pepper, to taste

Steam beans for 3 to 5 minutes, or until tender-crisp.
In a small skillet, melt butter and add almonds on medium heat until toasty. Remove from heat.
Mix olive oil and lemon juice together in a medium-large bowl.
Toss drained beans with olive oil mixture. Top with toasted almonds.
Salt and pepper to taste.

Scalloped Potatoes and Onions was a new dish that will definitly be repeated in our home. A creamy sauce is poured over layers of thinly sliced potatoes and onions and baked. How easy is that? This version omits any cheese and uses mayonnaise for a flavor boost. I admit that the ingredients did worry me a bit, but the end result was a fabulous potato dish that did not disappoint us on our holiday table.

Scalloped Potatoes and Onions

5 large potatoes, pared and thinly sliced
½ cup chopped onions
3 tablespoons butter
¼ cup flour
¾ teaspoon salt
1 (14 ounce) can chicken broth
¼ cup mayonnaise
1/8 teaspoon pepper
paprika

In a 1 1/2 quart greased casserole, layer potatoes and onions.
In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
Pour over potatoes and onions. Sprinkle generously with paprika.
Bake in a preheated 350 oven for 1 hour or until potatoes are tender.

Our ham was basted with a Simple Ham Glaze of corn syrup, brown sugar, brown grainy mustard, and spices. I had chosen a spiral cut ham that baked beautifully with the glaze and was tender and juicy.

Simple Ham Glaze

1 cup light corn syrup
½ cup firmly packed brown sugar
3 tablespoons brown grainy mustard
½ teaspoon ground ginger
1 dash ground cloves

In 2-quart saucepan combine all ingredients.
Stirring constantly, bring to boil over medium heat and boil 5 minutes.
Brush frequently on ham during last 1/2 hour of baking.

Our pies were *shock* frozen, premade versions from Schwan's. I had picked them up to have on hand as quick sweet treats for Hubby and I, but decided that it was time to clear them from the freezer. I don't mind making pies, and I know that it may seem a disgrace to serve frozen pies at a holiday, but in reality, my family didn't mind. I had one less thing to fuss over, and it made the prep for the evening much easier. Rachel Ray often says to take the help where you can get it. I don't know that I will again serve frozen pies for a holiday meal, but I certainly won't worry if I do. I may not have millions and billions of homes to visit with a sleigh full of toys, but I always seem to have plenty of good things on my plate for Christmas Eve...even when I don't prepare my own pies.

Slumping in My Soup

I have had a headache all day. My tummy has also been doing a bit of grumbling. Functioning hasn't been an easy task. Showering and trying to behave like a human instead of a huge piece of lint on the sofa required that I give myself a pep talk. I went to work for awhile this afternoon, but my plans to head back after dinner were foiled when a quick minute of shut-eye turned into an evening of being dead to the world. Thankfully, the nap helped. The pounding in my head has gone down a couple of decibels.

I had no interest in food all day, but one does have to eat. Hubby can and will cook, but it is nice when I have something ready when he comes home after his own long day. We seem to have been eating a lot of soup lately, but a mild brothy soup of new potatoes, fresh green beans, and ham was just what I needed. It was warm, soothing, and simple. Hubby could perk his servings up with some hot sauce or lots of pepper. I could savor the gentle broth just as prepared before slumping back into the sofa to baby my aching head.

Green Bean and New Potato Soup

1 pound fresh green beans, washed and snapped
1 pound new potatoes (or 3 large baking potatoes)
½ onion, diced
1 ham steak, fat removed and cut into bite-sized pieces
1 quart, more or less, low sodium chicken broth
¼ teaspoon pepper
2 tablespoons cornstarch
½ cup water

Clean and cut up all the ingredients.
Place the potatoes, onion, and ham in soup pot.
Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
Bring to a boil, then reduce the heat to medium and cook for 20 minutes.
Turn the heat down to low and add the green beans; simmer till the green beans are tender.
Add a little more broth or water if this gets too dry.
Combine the cornstarch and water and add to the soup to thicken. (Serves 6)