Creamy Cheddar Ham Broccoli Casserole

Hello Cooking Fans!

I am just in love with this recipe! Not only was it fairly inexpensive, I had all the ingredients in my house already except for the croutons. How freaking cool is that?!

The other thing I really dug about this dish was that the preparation was so easy. No joke.

Ok and one more thing I liked...I got to use up the last of a jar of mayo! That has been my new goal lately is to really try hard and use the ingredients I have in my house. It's so easy to find a great recipe and then you have to go buy a bottle of something that you never use. UGH. Waste, waste, waste.

No! Don't go! I'm done with my soap box, LOL....

2 cups cubed ham

1 package (10 ounces) frozen chopped broccoli, thawed, drained (I used a bunch of fresh broccoli. I think it turned out just as good if not better than using frozen) 2 cups Shredded Sharp Cheddar Cheese 1 package (6 ounces) seasoned croutons (I added extra croutons, well, because I friggin love them) 4 eggs

2 cups milk 1/2 cup MIRACLE WHIP Dressing 2 Tablespoons flour 2 teaspoons dry mustard (be careful with adding too much dry mustard...I put a bit extra in and I could taste it..) 2 teaspoons dried basil leaves

I had to use a bigger pan because I think I added alot more broccoli than the recipe called for...

Throw in these first four ingredients into a bowl,mix and then dump them into your dish of choice.

Next, Crack your eggs into a bowl and get ready to whisk them good!

Pour in the milk, then pour in the mayo (AND I forgot to take a picture of that!)

Mix in these ingredients (flour, basil and dry mustard) into you milk/egg/mayo mixture.  Plus I added salt and pepper.  I'm just a believer that salt and pepper needs to be added to just about everything.  Yes, even salad.

And POUR over the ham broccoli stuff!  Cover and put into the fridge.  Anytime you want, turn your oven on to 375 degrees and get it all ready for your dish.

After an hour has passed, removed the tinfoil you covered it with and put it into the oven for about 45 minutes.  I would stir it at least once because the eggs cooked faster in my oven.

Here's what it looked like all mixed up on a plate...it actually doesn't look that great, but it really tasted good!!  Got a big thumbs up from the Boy.

Until next time!  Happy Cooking!

Herbed Pork Tenderloin with Strawberry Salsa

Pork.
Strawberries.
Papaya.
What? Papaya? I don't know about you all, but I have NEVER cooked a meal with papaya let alone actually bought one!

I have to talk about this papaya. First of all, in the store I bought it at, I only had one option for papaya. I have no idea if more choices exist or not, so I had to go with the one option.

You have to peal a papaya and then, when you cut it open, there are a ton of seeds in the middle. But, I was pleasantly surprised at how good it smelled! Seriously, papaya smells really good!

It was also slimy. Really.

But, combined with strawberries and served over pork? Seriously, you can't go wrong.

Here is the recipe with my modifications to it (because I can't simply follow the recipe!):

Two 3/4-pound pork tenderloins (I used a pork roast and cut into two pieces)
Kosher salt and freshly ground pepper
1/3 cup chopped flat-leaf parsley (I used dried parsley, about 1-2 tablespoons)
1 tablespoon minced sage (again, used dried herbs, 1 tablespoon, because why not?)
1 tablespoon minced rosemary (same, used dried herbs - 1 tablespoon)
1 tablespoon plus 1 teaspoon extra-virgin olive oil (I used regular olive oil)
1 pint strawberries, cut into 1/3-inch dice
1 cup diced papaya (6 ounces)
2 tablespoons chopped cilantro (I used about 1/2 cup)
2 tablespoons minced red onion (I used a small whole red onion)
1 tablespoon fresh lime juice

Turn your oven on to 400 degrees...
and take out your pork!

As I stated up in the recipe list, it calls for two pork tenderloins. I had a pork roast and so cut that into two halfs. I think they looked like pork tenderloins. You want to rub about 1/2 teaspoon of salt and 1/4 teaspoon of pepper all over both pieces of flesh. You can use a little more salt and pepper if you need. I simply sprinkled each piece with S&P and rubbed. BTW, in case I have never brought it up, there is someething very therapeutic about handling dead animal flesh.

Mix up your parsley, sage and rosemary and pat all those good yummy herbs all over your pork:

Let that sit for about 20 minutes or so in the fridge.

Now, for my favorite part! The strawberry salsa. This really turned out so good!

Chop up some strawberries and place into a bowl:

Chop up your papaya and place into the bowl:

Chop up the onion. I picked the tiniest onion and used the whole thing. But, really, it is about how YOU like it. Place into bowl:

The recipe calls for 1 tablespoon of lime juice. I simply believe that 1 lime equals about 1 tablespoon, so cut that lime if that's what you did and squeeze away.

Cut up some cilantro and add to the bowl. I used alot more cilantro than it called for. In my opinion, cilantro MAKES the salsa.

Stir and put into your fridge until the pork is done!

To cook the pork, heat some oil in a pan and cook on medium to medium high heat (depending on how sensitive your stove is!) and brown the meat. It takes about 10-15 minutes to do this.

Then, place the pork into the oven and cook for about 20 minutes or so. It should just barely have any pink in the middle. It will continue cooking once you remove it from the oven.

Slice it up into 1/2 pieces and serve with the salsa on top. Even the teenager ate the meat with the salsa two nights in a row..on his own...without being nagged by his mother.


Enjoy! Would love to hear from anyone who prepares this and what you thought and how you might have changed it!

TTFN

Summer Squash Casserole

Hello Cooking Fans!

Well, this recipe just has Wow all over it! Ok, and that was the corniest saying EVER...but seriously, folks. Really good recipe. It has good potential for experimenting too.

I only had 5 squash to use, so, I think one or two more would have made it even better, but I couldn't see why you couldn't maybe add some broccoli into it or even brussel sprouts!

But, for now, give it a shot once and see what you think. I love this and will definitely be making it again.

Here are the basic ingredients:
6 cups yellow squash or zucchini,
1 cup chopped onion,
1 can cream of chicken soup,
1 cup sour cream,
1 cup shredded carrots,
½ cup butter or margarine,
1 package seasoned stuffing mix

Turn your oven to 350 degrees and get the oven warming.

Put on a pot of water, add some salt and start it boiling.

Cut up your onion. I know it says one cup, but I always just use the whole thing. It's usually pretty close to that and why save a sliver of onion? Just cook it! Go ahead and just put that chopped up onion into your boiling pot of water.


Next, slice up your squash and/or zucchini and go ahead and dump that into the pot of boiling water as well.


Set the timer for 5 minutes and let it boil away. Make sure and adjust the temp if necessary to prevent it from foaming over.


While that's boiling, go ahead and grate up some carrots into a big bowl.


Add your can of Cream of Chicken Soup


Add your cup of sour cream


Stir! Now the original recipe says to stir the soup and sour cream first, then add carrots, but I just stirred it all together and it worked just fine.


By this time, it should be five minutes! Drain your veggies and add them to your soup mixture.


Stir!


Now, for the stuffing. The recipe just said to mix the butter in the stuffing. So, you wonder, dry? Are you supposed to wet it? One time, I tried it dried, thinking that the moisture from the food would moisten the bread crumbs. WRONG WRONG WRONG. Go ahead and put enough hot water in to moisten the stuffing mix and then mix in your softened butter.


Put half the stuffing on the bottom of your casserole dish


Put ALL the veggie soup mixture on top of that


Spread the rest of the stuffing mix on top of that


Put it in the oven and bake for about 25 minutes until it's all bubbly and hot looking..
And let me tell you, I just loved this. It was so good.

Savoy Slaw with Mint and Cilantro

Hello Cooking fans!

I don't know why I don't do more slaws. They are always so refreshingly tasty and so damn healthy. So, I had some carrots to use up and decided that a slaw would be the best place for them.

And you know, it's pretty cheap to make a slaw and it makes so much. I don't think I smack myself in the head nearly as often as I should.

So, let's get to it!

The Ingredients

6 cups thinly sliced savoy cabbage
1 cup coarsely grated peeled carrots
1 cup coarsely grated peeled daikon radish
1 large red bell pepper, cut into 2x1/3-inch strips (about 2 cups)
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
4 green onions, sliced
7 tablespoons seasoned rice vinegar
2 tablespoons Asian sesame oil
2 tablespoons vegetable oil
2 serrano chiles, seeded, minced

So, the Xena substitutions:
I used one giant jalapeno instead of serranos. I didn't want it to be too hot and the Boy likes the flavor of jalapeno.
I didn't measure the cabbage, carrots or radish. Just chopped or grated it all up and threw it together.

And now for the steps!

First, cut up your cabbage into thin strips and put it into a big bowl


Grate the carrots and put into the same bowl


Peel and grate the daikon radish and put into the same big bowl


Slice up the red bell pepper into super thin slices and make the length about 2 inches or so. I just sliced and then cut in half. Place in big bowl.


Chop up about 1/2 cup of mint and place in big bowl


Chop up about 1/2 cup of cilantro and place in big bowl.


Finally, thinly slice up your four green onions and place into the big bowl.


I didn't mix up yet, because you have to mix it really good when you add the dressing, but it's your choice. Mix once or Mix twice.

Now to make the dressing!
Chop up your jalapenos or serranos after seeding them and place into a small bowl.


Then pour in your 7 tablespoons of rice vinegar, 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil. (I ended up doubling this part because it didn't seem like enough to me)


Whisk all that together and add some salt and pepper.


Pour over the big bowl of stuff and mix really well.
Very tasty.

SPAGHETTI WITH TOMATOES, BASIL, OLIVES AND FRESH MOZZARELLA

Hello Cooking Fans!

Tonight's recipe was simple to make and simply delicious. It was light on the tastebuds, perfect for one of those hot nights! Pair it up with some garlic bread and you have yourself a completely healthy meal!

First, let's go over the ingredients:

2 pounds vine ripened tomatoes, (about 6), chopped
- 3/4 pound salted mozzarella cheese, cut into 1/4-inch cubes, at room temperature
- 1 1/4 cups chopped, fresh basil
- 1/2 cup halved and pitted black olives
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound spaghetti
- 1/2 cup olive oil
- 3 garlic cloves, minced

Optional: capers, red onions and/or parmesan cheese

I bought the mozzarella that is soaking in liquid already in balls. THAT was a mistake. The mozzarella was horribly flavorless. So, do yourself a flavor and buy some good tasting mozzarella.

I also threw in a loaf of garlic bread into the oven before I started preparing this meal because it really is that quick to make.

Before you start your tomato mix, get a pot of water going so your pasta will be ready when you need it to be.

So, let's get cooking!

Chop up your tomatoes. 6 did seem like alot, but this dish is primarily focused on the tomatoes, so chop em all up!


Next, throw in your GOOD tasting mozzarella pieces on top of the tomatoes


Chop up your pile of basil leaves and throw that in


Open up your can of sliced olives and dump that into your pile of goodies


Put your 4ish teaspoons of Balsamic Vinegar (yum)


Season it with 1 1/4 teaspoons of salt and 1/2 teaspoon of pepper


Stir!! Doesn't it just look yummy already?


Put some olive oil into a small saute pan and put your chopped garlic into it. You want it about medium or less heat as you are not FRYING the garlic, but infusing the garlic flavor into the olive oil. I used 6 cloves of garlic and not three as I LOVE LOVE LOVE garlic.


Put your cooked pasta into a big stainless steel bowl if you got one


Pour your tomato mixture on top and stir!


Now, add the gently cooked garlic to the mixture and stir again


Now for the optional pieces of food to add. I added capers and parmesan cheese to it and restirred. I really like the tart taste of the capers and the cheese will give it just a little bit of stickiness.


and Voila! The final product all ready to go into my tummy.