Ham and Cheese Puff

Ham and Cheese Puff 
 http://www.tasteofhome.com/recipes/ham-and-cheese-puff

My favorite Christmas morning breakfast.  You can put this together the night before, then pop it in the oven Christmas morning.  It bakes while the kids open their presents.

• 1 loaf(s) (Italian) bread, cut into 1-inch cubes
• 3 cup(s) (about 1 lb.) ham, fully cooked boneless, cubed
• 12 ounce(s) (cubed) Monterey Jack or Muenster cheese
• 2 tablespoon(s) butter
• 1 medium onion, diced
• 8 large eggs
• 3 1/2 cup(s) milk
• 1/4 cup(s) (prepared) mustard

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Directions

1. Coat a 9" by 13" baking dish with nonstick cooking spray. In a large bowl, toss together bread cubes, ham and cheese. Spread mixture in baking dish.
2. In skillet over medium heat, melt butter. Add onion and cook, stirring, about 5 minutes or until softened; set aside to cool. In bowl, whisk together eggs, milk and mustard. Stir in cooled onions. Pour mixture over bread cubes. Cover and refrigerate overnight.
3. When ready to bake, remove baking dish from refrigerator and let sit on counter for 30 minutes. Meanwhile, preheat oven to 350-degrees F. Bake puff, uncovered, for 55 to 70 minutes, until knife inserted near the center comes out clean.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

Print

Prep time 20 mins

Cook time 1 hour

Total time 1 hour 20 mins

Amazing restaurant quality sweet and sour chicken that you can make from home!

Author: Alyssa

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

Notes

Recipe adapted from Six Sisters

4-Bean Relish - Guy Fieri

4-Bean Relish

Recipe courtesy Guy Fieri

Serves: 6 to 8 servings

Ingredients  

 1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1/4 cup peppadew peppers (sweet red peppers) or roasted red bell peppers, finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can pinto beans, drained
1 (12-ounce) can black beans, drained

Directions

Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.

Copyright 2013 Television Food Network G.P.
All Rights Reserved

Better Breakfast: Tomato, Kale and Feta Baked Eggs

Better Breakfast: Tomato, Kale and Feta Baked Eggs

From Wholeliving.com  Posted by Jillian Guyette

Tomato, Kale and Feta Baked Eggs
serves 2-4
1 cup grape tomatoes, sliced in half
4-5  kale leaves, washed and chopped
1/3 cup crumbled fat-free feta
1/4 cup fat-free half and half
1/2 tbsp butter
4 eggs
salt + pepper

Preheat oven to 350.  Sprinkle salt and pepper over sliced tomatoes, and place on a medium heat skillet. Let them cook for about a minute.  Cut butter into small pieces, and add with kale.  Stir together, adding salt and pepper to taste.  Once everything is lightly sauteed, remove from heat.  Sprinkle crumbled feta across mixture.  With a spoon, make four smalls wells, crack one egg into each.  Pour the fat-free half and half around the eggs.  Bake for 18-20 minutes, or until eggs are cooked to your liking.  Serve with herbed whole grain toast for dipping.

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 The Very Best Fish Recipe Ever



 

The Very Best Fish Recipe Ever

Posted By Ruth Soukup On November 12 @

Recipe: The Very Best Fish Recipe Ever

Summary: An easy & versatile creamy parmesan topping that works with almost any type of fish.

Ingredients

• 3/4 c. shredded Parmesan cheese
• 1/3 c. butter, softened, plus more for greasing dish
• 1/4 c. mayonnaise
• 3 tbsp lemon juice
• 1/4 c chopped green onions
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. freeze dried dill (optional)
• 2 dashes tabasco sauce
• 2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)

Instructions

1. Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.
2. Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
3. Arrange fish in a single layer in baking dish.
4. Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Preparation time: 10 minute(s)
Cooking time: 10 minute(s)

Number of servings (yield): 6

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Article printed from Living Well Spending Less™: http://www.livingwellspendingless.com
URL to article: http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/

Recipe: The Very Best Fish Recipe Ever

Summary: An easy & versatile creamy parmesan topping that works with almost any type of fish.

Ingredients

• 3/4 c. shredded Parmesan cheese
• 1/3 c. butter, softened, plus more for greasing dish
• 1/4 c. mayonnaise
• 3 tbsp lemon juice
• 1/4 c chopped green onions
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. freeze dried dill (optional)
• 2 dashes tabasco sauce
• 2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)

Instructions

1. Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.
2. Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
3. Arrange fish in a single layer in baking dish.
4. Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Preparation time: 10 minute(s)
Cooking time: 10 minute(s)

Number of servings (yield): 6

Read more at http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99

Recipe: The Very Best Fish Recipe Ever

Summary: An easy & versatile creamy parmesan topping that works with almost any type of fish.

Ingredients

• 3/4 c. shredded Parmesan cheese
• 1/3 c. butter, softened, plus more for greasing dish
• 1/4 c. mayonnaise
• 3 tbsp lemon juice
• 1/4 c chopped green onions
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. freeze dried dill (optional)
• 2 dashes tabasco sauce
• 2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)

Instructions

1. Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.
2. Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
3. Arrange fish in a single layer in baking dish.
4. Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Preparation time: 10 minute(s)
Cooking time: 10 minute(s)

Number of servings (yield): 6

Read more at http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99