HAM ‘N EGG BURGER CROISSANT

This Ham ‘N Egg Croissant is a tasty cross between breakfast and dinner. Though you can add mayonnaise or a bit of Dijon mustard to moisten up your sandwich, runny egg yolk is a tasty way to go–if you like that sort of thing 🙂

Ham and Egg Burger Croissant

1 lb ground beef

2 tbsp Worcestershire sauce

1/2 tsp sea salt

1/2 tsp ground black pepper

4 eggs

1 cup grated sharp cheddar cheese

4 thin slices deli ham

4 sandwich-sized croissants

1) In medium-sized bowl, mix ground beef, Worcestershire sauce, salt, and pepper; shape into 4 patties

2) Heat large skillet over medium-high; add patties to skillet and cook 4-5 minutes each side until burgers are cooked to your preference; transfer patties to plate and keep warm

3) Using same skillet, reduce heat to medium and crack 4 eggs in skillet (shouldn’t need to add oil); cook 1-2 minutes until white sets; flip eggs with a spatula; immediately top eggs with cheese, followed by ham, and flip again; cook 1-2 minutes until cheese melts between egg  and ham and yolk is cooked to your preference; remove from heat

4) Assemble sandwiches as follows: bottom half of croissant, egg-cheese-ham, burger, top half of croissant; serve it up!

Servings: 4

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EGG-HAM-CHEESE WAFFLE SANDWICH

Junior requested this tasty, protein-rich sandwich as he staggered out of bed. Junior Too seconded the motion. Fortunately, it’s fairy easy to put together. Good eats!

Egg-Ham-Cheese Waffle Sandwich

4 frozen waffles (I used buttermilk but, believe it or not, blueberry tastes good too)

2 eggs

Dijon mustard, to taste

1/4 cup grated cheddar cheese (the busy-busy me often stoops to buying pre-grated)

2 slices provolone

2 slices ham (not too thick)

dash of salt

1) Pop waffles in toaster and toast until lightly browned; set aside

2) In skillet heated to medium, crack eggs and cook until whites firm up (about 2 minutes); flip with spatula (Note: if you’re not into runny egg, gently press down on egg with spatula until yolk breaks free of the white and begins to cook)

3) Top each egg with a swirl of Dijon mustard (to taste), cheddar cheese, a slice of provolone, and a slice of ham; turn with spatula (this allows cheese to melt between layers of ham and egg); cook 1-2 minutes until cheese melts; add a dash of salt

4) Slide egg/cheese/ham onto toasted waffle, top with another waffle, and serve to your bleary-eyed, soon-to-be-chipper young ‘uns 🙂

Serves: 2

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/11/12

NOVELIST QUICHE

This recipe started off as Ree Drummond’s Cowgirl Quiche, but veered sharply off the page once I started considering the ingredients and my family’s likes and dislikes. So, I suppose I should claim this recipe as my own. It’s delicious and the texture is wonderful. Enjoy!

Novelist QuicheNovelist Quiche 2

1 deep dish ready-made pie shell (I like Marie Callender’s brand)

8 oz white mushrooms, cleaned, sliced thin, and chopped

5 slices turkey bacon chopped

1 tbsp butter

4 slices thin ham, chopped

1/2 bunch scallions (4-5 stalks), sliced thin

5 eggs

1 cup half-and-half

1/2 cup grated Swiss cheese

1/2 cup grated Mozzarella cheese

1/2 tsp sea salt

1/4 tsp ground black pepper

1) Preheat oven to 400 degrees; prick pie shell on bottom and sides and bake pie shell 8-10 minutes

2) Spread mushrooms on baking sheet and bake in oven 10-15 minutes until golden brown; remove from oven and set aside

3) While mushrooms are baking, in large skillet over medium-high heat, fry bacon pieces until just beginning to crisp; reduce heat to medium, add butter and, when melted, toss in ham and scallions; cook 4-5 minutes; remove from heat and set aside

4) Add eggs and half-and-half to a medium bowl and whisk to combine; stir in mushrooms, bacon-ham-scallion mixture, Swiss and Mozzarella cheeses, and salt and pepper

5) Pour egg mixture into prepared pie shell; to prevent quiche from getting too brown, loosely place a sheet of aluminum foil over top (I forgot to do this) and bake at 400 degrees 50 minutes or until a toothpick inserted in center comes out clean (if you use aluminum foil, remove during last 10 minutes of baking for a lightly browned top)

6) Allow quiche to set 10 minutes before serving (makes it easier to cut)

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/03/12

CUBAN PORK QUESADILLAS

There’s something about cuban sandwiches that makes one’s tastebuds sit up and take notice, but place those ingredients between flour tortillas, crisp them up and–oh, yes–even yummier.

Cuban Pork Quesadillas

3 tbsp olive oil, divided

1/2 large red onion, sliced thin

3/4 lb pork tenderloin, sliced thin into bite-sized pieces

sea salt

ground black pepper

4 large flour tortillas

2 tbsp Dijon mustard

6 oz baked ham (about 1/8″ thick)

4 dill pickles, sliced thin

8 oz grated provolone cheese

1) To large skillet, add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add onions and cook 3 minutes, stirring often; add pork tenderloin pieces, lightly season with salt and pepper, and cook 5 minutes, stirring often, until pork is just cooked through; remove from heat

2) Lay out 4 flour tortillas and assemble quesadillas as follows: spread mustard on half of each tortilla, top mustard with ham, pork and onion mixture, pickles, and cheese; fold tortillas over

3) To each of 2 large skillets (or 1, though you’ll have to cook in batches), add reserved 2 tbsp olive oil and heat to medium; carefully place quesadillas in skillets and cook 3-4 minutes each side until golden brown and crispy; remove from skillets, cut each quesadilla into 4 pieces, and serve

Servings: 4

RASPBERRY MONTE CRISTO SANDWICH

This has been the week for revisiting family favorites, and this sandwich certainly deserves to be on the list. It’s rather like a french toast sandwich with the sweet (raspberry jam) tucked inside along with provolone and ham. However, if you’re not certain about the raspberry jam, serve it on the side and give it a dip. Poor Junior Too–I forgot that he prefers his Monte Cristo spread with mustard. Sigh.

Raspberry Monte Cristo 070513

8 slices white bread

4 tbsp raspberry jam

8 slices Provolone cheese

4 slices ham (about 1/8″ thick)

3 eggs

1/2 cup milk

1/2 cup shaved Parmesan cheese (or grated)

2 tbsp fresh parsley, chopped

2 tbsp butter

1) Assemble each of 4 sandwiches as follows: spread 1 slice of bread with 1 tbsp raspberry jam, top with 1 slice Provolone cheese, 1 slice ham, 1 slice Provolone cheese, 1 slice of bread; set aside

2) In shallow bowl, mix eggs, milk, Parmesan cheese, and parsley

3) Heat large skillet over medium heat (depending on size of bread, you may have to make in two batches or use two skillets); melt butter in skillet

4) Dip both sides of each sandwich in egg batter and grill in skillet 4-5 minutes each side until cheese melts and bread is golden brown; remove from skillet and serve with fresh fruit; sooooo good!

Makes: 4

HAM AND CREAM CHEESE SKILLET CHICKEN

Skillet chicken is fast and relatively easy–and especially tasty when breaded and topped with cheese and ham. Though you can substitute chicken breasts for chicken tenderloins, the fine line between just right and overcooked breasts is much thicker with tenderloins. Practically foolproof. Yum!

Ham and Cream Cheese Chicken

3/4 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 eggs

1 cup panko bread crumbs

1-1/2 lbs boneless, skinless chicken tenderloins (8-10 pieces)

3 tbsp butter

1 tbsp olive oil

4 oz cream cheese softened

8-10 thin slices deli ham (I used Citterio’s Rosemary Ham)

1/4 cup shaved parmesan

1 tbsp parsley

1) Mix flour with salt and pepper in shallow bowl; in separate shallow bowl, lightly beat eggs; to third shallow bowl, add panko breadcrumbs; dredge tenderloins, both sides, in flour, then eggs, then breadcrumbs and place on a plate

2) In large skillet over medium-high heat, melt butter and olive oil; add breaded chicken tenderloins and cook each side 3-4 minutes until just cooked through; reduce skillet heat to medium

3) Lightly spread cream cheese over each chicken tenderloin (note: if cream cheese doesn’t spread easily, heat in microwave 10-15 seconds); top with ham and scatter parmesan cheese over top; place lid on skillet and cook 1 minute; remove from heat and scatter parsley over top; serve and enjoy!

Servings: 4

HAM AND SWISS GRILLED CROISSANTS WITH BROWN SUGAR-BALSAMIC ONIONS

It’s hard to go wrong with anything paired with a croissant—from honey to this combination of ham, swiss, and brown sugar-balsamic onions. These sandwiches were so well received by my guys that I was charmed into making a second batch. As happens more often than not, they put away an enviable number of calories without paying the price it would cost me when it comes time to weigh in. Fabulous sandwich!

Ham and Swiss Grilled Croissants with Brown Sugar-Balsamic Onions

1 tbsp olive oil

3 tbsp butter, divided

1 large red onion, quartered and sliced thin

4 large croissants split in half

8 slices black forest ham

4 slices deli swiss cheese

1 tbsp brown sugar

1 tbsp balsamic vinegar (I used cherry balsamic but basic balsamic is delish too)

1/2 tsp sea salt

1) To large skillet over medium heat, add olive oil and 1 tbsp butter (reserving 2 tbsp); when butter melts, add onion and cook 10 minutes until onions soften and begin to brown

2) Meanwhile, layer 2 slices of ham and 1 slice of cheese on bottom half of each croissant; set aside

3) Stir brown sugar, balsamic vinegar, and salt into onions and cook additional 5 minutes; remove onions from heat and spoon over cheese; place top halves of croissants atop onions

4) Melt 2 tbsp reserved butter in large skillet (I used a grill pan) over medium heat; place croissants in skillet and grill 3-4 minutes each side until cheese melts and croissants are lightly crisp; serve and stand back

Servings: 4