This is a wonderful quick lunch or even faster dinner when you don’t want to cook or don’t have the time. Yummy to say the least.
- 4 Brioche Hamburger buns
- 1/2 grated garlic clove (optional)
- 1/4 cup butter, melted
- 2 cups Champs Fleury cheese, sliced thin or even grated
- 1 cup chopped cooked ham
- 2 cups sauteed mushrooms in 1/4 cup butter
Slice the buns in half and brush melted butter on the cut sides. If using garlic, sprinkle a bit of the grated garlic equally on the buns.
Place the buns on a cookie sheet and set in a 350 degree oven for about 10 minutes. Turn the pan around and bake 5 minutes more.
Combine the cheese and ham and spoon on each of 4 buns. Now generously spoon the mushrooms over the top. Add more cheese on top and broil only until melted. Place the top side of the bun at an angle and watch the faces of those getting one.
If you can eat more than one, simply double the recipe. Darn,,,this has made me hungary.
Cantaloupe and Ham Tidbits
All you need here is a lovely fresh cantaloupe, ham and toothpicks. Let’s go…
- Oil for the grill pan
- 1/4 cantaloupe, peeled, seeded and cut in wide 1 inch wedges
- 4 thick slices parmesan focaccia bread, crusts removed, toasted and cut into quarters
- 8 slices of a honey or black forest ham, cut in half lengthwise
- 3 oz. camembert cheese, cut into 16 pieces
- olive oil, freshly ground pepper for garnish
Lightly oil grill before preheating over high heat. Grill the melon until grill marks show (2-3 minutes). Remove to a cutting board and cut into 1 inch chunks. That was the hard part.
To put this together, place the bread on a platter, top with pieces of ham, then the cantaloupe, and finally the cheese. Hold together with a fancy toothpick and drizzle a drop or two of oil on each one and sprinkle with black pepper.
Now, that wasn’t hard, was it? Enjoy, these are beautiful.
Stuffed French Toast For Lunch
French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.
- 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
- 8 thin slices of ham, plus a couple more for garnish
- 8 oz. camembert cheese, plus more for garnish
- 8 large eggs
- 2/3 cup whole milk
- pure maple syrup
Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.
Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.
Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.
Add a side salad (crisp and cold) and you are a winner!
Enjoy…this is yummy!
Brussel Sprouts, Ham And Toasted Pecans
Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.
- 2 lbs. brussel sprouts, ends trimmed
- 1/4 stick butter (2 tbsp.)
- 3 tbsp. olive oil or coconut oil
- 2 1/4 thick slices of smoked ham, coarsely chopped
- 1 garlic clove, minced
- 2/3 cup chicken broth
- coarse kosher salt
- 1/2 cups pecans, toasted, chopped
Using a sharp knife, thinly slice the sprouts into shreds.
Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.
Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute until tender crisp but still a bright green colour.
Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.
What did I tell you? You will like this.
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!
Swiss, Spinach, Ham Brioche Lunch
This is a GREAT lunch idea! Baby spinach makes it.
- 16 slices of Brioche
- 1 tbsp. mustard
- 16 slices of swiss cheese
- 8 thin slices of black forest ham
- 3 oz. fresh baby spinach leaves
- melted butter for brushing
Spread 8 of the brioche slices with mustard. Next put the ham, cheese and spinach leaves. Top with remaining brioche slices.
Brush both sides of the sandwiches with the melted butter. Using a panni pan or frypan, toast each side until a beautiful golden brown.
If not going to work or driving, a glass of chilled wine is delightful. This would make a great weekend luncheon. Enjoy!
Jambalaya – Canadian Way
This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.
It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!
- 2 whole bay leaves
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 1/2 tsp. oregano
- pinch of black pepper
- pinch white pepper
- 1/2 tsp. thyme
- 2 1/2 tbsp. lard
- 2/3 cup smoked ham, chopped
- 1/2 cup chopped smoked sausage
- 1 1/2 cups chopped onion
- 1 cup chopped celery, peeled
- 3/4 cup chopped green pepper
- 1/2 cup chicken in bite size pieces
- 1 1/2 tsp. grated garlic
- 1 lb. fresh roma tomatoes, chopped
- 3/4 cup tomato sauce (homemade if you have it) canned
- 2 cups seafood stock
- 1/2 cup chopped green onion (yuk)
- 2 cups uncooked converted rice
- 3/4 cup shrimp, peeled, medium
- 10 oz. oysters in their own liquid
Combine all the seasonings in a small bowl and set aside.
In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute until crisp, stirring constantly.
Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.
Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.
Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.
Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).
Creole Sauce
Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.
- 2 whole bay leaves
- 3/4 tsp. oregano
- 4 tsp. salt
- 3 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 4 tsp sweet paprika
- pinch of black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 4 tbsp. butter
- 1 cup peeled and chopped roma tomatoes
- 3/4 cup chopped white onion
- 3/4 cup chopped and peeled celery
- 3/4 cup chopped green pepper
- 1 1/2 tsp. grated garlic
- 1 1/4 cup chicken stock
- 1 cup tomato sauce (homemade if you have any left)
- 1 tsp. sugar
- 1/2 – 3/4 tsp. Tabasco sauce
Combine the seasoning ingredients in a small bowl and set aside
Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.
Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.
Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!
Strata-style French Toast
Easter is around the corner and that usually means company’s coming…I know it is at our house. Here is a really different stuffed french toast and is really yummy. This can either be Breakfast or Lunch…in our case, Brunch!
- 24 3/4″ thick slices of Italian bread about 3 inches in diameter
- 12 slices of very thin cooked ham
- 12 very thin slices of cooked turkey
- 2 pears, peeled, cored and thinly sliced
- 12 slices (again thin) provolone cheese
- 4 beaten eggs
- 1/2 cup whole milk
- 1/2 cup light cream
- pinch of nutmeg
- shredded orange peel
- 3 tbsp. Grand Marnier
Arrange one half of the bread slices in the bottom of a greased 3 quart rectangular baking dish. Top each slice in the dish with a slice of ham, turkey, the pears and cheese (cut to fit). Top with the remaining bread slices.
Combine the rest of the ingredients and beat well until thoroughly blended. Pour evenly over all the bread and lightly press the bread down so it is covered with the liquid. Cover and store in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees and bake for about 30-35 minutes until the top is lightly browned.
Let stand for 10 minutes before trying to serve. Serve with warm Cranberry-pear sauce.
Cranberry/Pear Sauce
- 1 1/2 cups Cranberry juice
- 2 level tbsp. cornstarch
- 1 tbsp. brown sugar
- 1 tsp. finely grated orange peel
- pinch of cinnamon
- 1 pear, peeled, cored and chopped
In a small saucepan mix together 1 1/2 cups of cranberry juice cocktail (I prefer the White Cranberry Juice) with 2 level tbsp. cornstarch.
When blended, add 1 tbsp. brown sugar, 1 tsp. finely grated orange peel, pinch of cinnamon. Cook until it thickens and is bubbly. Cook for another 2 minutes. Stir in pear. Serve warm.
This makes 12 servings, so you can cut and plate and either pour sauce on each one or let the guests add their own sauce. In this case, serve in individual gravy boats. This is so cool to do.
Can you say “damn I can do this”?
Black and Tan Table Setting
When I was planning a black and tan table setting “just because” for our next planned dinner and I didn’t have a tablecloth for it, I went to the fabric store and picked up material to make a tablecloth, 6 napkins and an exotic organza material to make the table top enhancer for the next night.
I told our friends that it was going to be very simple as my Dad has just passed away and although I wasn’t that much into a gourmet dinner, I needed the company.
The menu for that evening was:
Appetizers:
- Rolled ham with cream cheese and pickled asparagus
- Hot Canapes a la Costco
Menu:
- Cold Strawberry Soup (homemade)
- Salad
- Lasagne (homemade)
- Rum Cake (from scratch)
As I said, it was extremely simple but the friendship was what I wanted. Did it help? Yes.
Rodini Heaven
Don makes a sandwich to die for. We buy the bread from Cobbs Bakery. He cuts it in half. He spreads dijon mustard on one side and lays out thinly sliced roast beef. Spreads a very thin amount of horseradish on the beef. Then he adds thinly sliced ham. We are not even halfway there! Now he adds thinly sliced sun dried tomato turkey breast. The fourth meat is Italian mild Genoa. This is about the only thing that is thin…..certainly not my waistline.
On this goes slices of Havarti cheese to cover the entire surface. Strips of roasted red pepper is laid over the cheese and avocado slices on top of the peppers. Thin slices of tomato covers this. Lastly, he spreads mayonnaise on the top half of the rodini loaf. Replace the top half and wrap in tin foil.
Wrap this CAREFULLY in tin foil and heat in a 350 degree oven until the cheese starts to melt. Remove from the oven and slice it up like a pie. This is absolutely the best sandwich you can make.
He gets requests for this all the time. Not just in our home. For luncheons at Church, friends having company, etc. Yup! He’s a real keeper.
Ham and Asparagus Roll Ups
This is the easiest appetizer you could ever find but taste…oh my goodness…it is fabulous.
The amounts used depends on the number of guests you will have.
- Thin slices of lean cooked ham
- Cream cheese, softened
- Pickled asparagus spears
- fresh white bread, crusts removed
- Toothpicks
Preparation:
Take a bread slice and generously spread softened cream cheese over the surface.
Add a lean slice of cooked ham and one or two asparagus spears in a single line at the edge of the bread slice. Roll this tightly and secure with toothpicks. Cut on the diagonal in 2 inch strips.
Your guests will really enjoy this Hors d’oeuvre and it is not too filling. Allow 4-6 pieces per guest if this is the only one you are serving. Cut it back to 3 per person is there is a second delectable bite to go with it.
I love to use this one. Really flavorful and tasty.