Trying this one maybe tomorrow night!
1 lb. Barilla Linguine, pre-cooked (using whole wheat rotini)
½ head escarole, chopped
15 oz. cannellini beans, pre-cooked or canned
2-3 cloves garlic
¼ oz. salt, or to taste
¼ oz. black pepper, or to taste
¼ oz. red crushed pepper, or to taste
½ cup extra virgin olive oil
½ cup chicken stock
as needed for garnish, Grana Padano or Reggiano cheese
Heat oil in large skillet over medium heat. Saute garlic until
golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5
minutes, or until escarole begins to soften. Add pre-cooked cannellini
beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir
for 1 minute. Top with Grana Padano or Reggiano cheese and serve.
Wednesday, November 9, 2011
Tuesday, October 4, 2011
Sour Cream Enchiladas
Sour Cream Enchiladas
from My Mom
1 ½ pounds hamburger, browned and drained
8 ounces sour cream
one can Cream of Mushroom Soup
one small can green chiles
one package flour tortillas ( approx eight 10 inch tortillas )
one package taco seasoning
1-2 cups shredded cheddar cheese
salsa
Brown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa. I have used a 9 X 13 pan also.
1 ½ pounds hamburger, browned and drained
8 ounces sour cream
one can Cream of Mushroom Soup
one small can green chiles
one package flour tortillas ( approx eight 10 inch tortillas )
one package taco seasoning
1-2 cups shredded cheddar cheese
salsa
Brown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa. I have used a 9 X 13 pan also.
Wednesday, August 17, 2011
Peas & Carrots Soup with Dumplings
From Everyday With Rachael Ray Mag - March 2011
Serves 4
2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.
Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.
Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.
Serves 4
2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.
Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.
Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.
Tuesday, July 26, 2011
Macaroni & Beef
From my Mom (modified by me)
1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese
Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.
Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.
1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese
Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.
Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.
Tuesday, July 19, 2011
Myrna's Pasta Salad
From my sister's Mother-in-Law, Myrna
8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced
Mix together & then stir in 8oz Italian dressing (or more, if desired).
I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!
8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced
Mix together & then stir in 8oz Italian dressing (or more, if desired).
I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!
Monday, July 18, 2011
Meal Plan - July 18-22
Monday - Fiesta Chicken
Tuesday - Fresh Hummus & Veggies
Wednesday - Leftovers
Thursday - Honey Fried Walleye & Couscous
Friday - Chicken with Sweet Potatoes & Cauliflower
Saturday - Pizza
Tuesday - Fresh Hummus & Veggies
Wednesday - Leftovers
Thursday - Honey Fried Walleye & Couscous
Friday - Chicken with Sweet Potatoes & Cauliflower
Saturday - Pizza
Fiesta Chicken
From my Mom (via the Uncle Ben's Rice Box)
1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)
1. Cut chicken breasts into 1/2 inch strips.
2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.
3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.
4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.
5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.
(I don't care for cilantro so "optional" indeed!_
1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)
1. Cut chicken breasts into 1/2 inch strips.
2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.
3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.
4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.
5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.
(I don't care for cilantro so "optional" indeed!_
Basic Hummus
From Better Homes & Gardens
1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks
directions
In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.
1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks
directions
In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.
Honey-Fried Walleye
from My Mom (although she doesn't ever remember making this...)
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
Chicken with Sweet Potatoes & Cauliflower
from Everyday Food
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
Saturday, June 18, 2011
Black Bean & Brown Rice Soup
From my iFood Assistant App
Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)
I also add in some ground cumin to taste. It gives a bit more punch to the flavor.
I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!
Blend 1 1/2 cans beans in blender til smooth.
Pour into large saucepan.
Add remaining beans, water, onions & dressing mix. Stir until well blended.
Bring to a boil on medium-high heat.
Stir in rice; cover.
Simmer on low heat 5 min or until heated through; stir.
I add in the green chiles at the end.
Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)
I also add in some ground cumin to taste. It gives a bit more punch to the flavor.
I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!
Blend 1 1/2 cans beans in blender til smooth.
Pour into large saucepan.
Add remaining beans, water, onions & dressing mix. Stir until well blended.
Bring to a boil on medium-high heat.
Stir in rice; cover.
Simmer on low heat 5 min or until heated through; stir.
I add in the green chiles at the end.
Tuesday, May 17, 2011
Heavenly Carrot Soup
Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.
Serves 6
Prepare 15 minutes
Cook 30 minutes
"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."
1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste
In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).
Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.
Serves 6
Prepare 15 minutes
Cook 30 minutes
"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."
1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste
In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).
Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.
Monday, May 9, 2011
Chicken Roll-Ups
From My Mom
3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper
Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.
Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.
Bake 40-60 minutes at 375 degrees.
YUM!
I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!
3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper
Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.
Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.
Bake 40-60 minutes at 375 degrees.
YUM!
I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!
Tuesday, March 8, 2011
Double-Baked Crazy Crisp Oven Fries
Double-Baked Crazy-Crisp Oven Fries
Serves 6
Tags: sides potatoes roast Yum-o! Family-Friendly
Submitted by
Rachael Ray
on 10/21/10
This is a perfect crispy side for Mac and Cheese Burger Sliders and many more dishes.
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Ingredients
* 6 starchy medium Idaho potatoes
* EVOO, for drizzling
* Salt and pepper
Optional flavorings:
* Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
* Old Bay seasoning or Cajun Seasoning
* Chipotle chili powder
* Minced garlic, parmesan cheese and oregano
Preparation
Pre-heat the oven to 400°F.
Arrange cooling or wire racks over two baking sheets.
Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.
Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
Thursday, February 17, 2011
Favorite Coffee Cake
(Via my Mom; via Betty Crocker)
1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
Topping (below)
Heat oven to 375 degrees. Grease an 8x8 or 9x9 inch cake pan. Blend all ingredients except topping; beat vigorously 1/2 minute. Spread in pan.
Sprinkle topping over batter. Bake 25 to 30 minutes or until wooden toothpick unserted in center comes out clean. Serve warm.
Topping:
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon and 3 Tablespoons firm butter until crumbly.
1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
Topping (below)
Heat oven to 375 degrees. Grease an 8x8 or 9x9 inch cake pan. Blend all ingredients except topping; beat vigorously 1/2 minute. Spread in pan.
Sprinkle topping over batter. Bake 25 to 30 minutes or until wooden toothpick unserted in center comes out clean. Serve warm.
Topping:
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon and 3 Tablespoons firm butter until crumbly.
Monday, January 3, 2011
Ham and Peas Casserole
An Everday Corning Ware Serving Solution (as seen in Everyday with Rachael Ray Magazine)
Serves - 4
Prep - 25 Minutes
Cook - 45 Minutes
1/2 lb sliced baked ham, torn into small pieces (about 1 1/2 cups)
7 oz cornbread, cut into small cubes (2 cups)
1 C frozen peas, thawed
1 tsp chopped fresh thyme
2 C whole milk
3 eggs plus one yolk, lightly beaten
Salt
1. Preheat the oven to 350. Lightly butter a 2.5 Qt baking dish. In a bowl, toss the ham, cornbread, peas & thyme; transfer to the baking dish. In the same bowl, beat together the milk, eggs and yolk and 1/8 tsp salt. Pour into the baking dish. Let stand for 15 minutes.
2. Bake until the custard is just set in the center. 40 to 45 minutes. Let stand for 10 minutes before serving. Serve with a green salad.
*Notes: I used more ham; because I love ham. I used cornbread I baked myself which I find to be slightly too sweet...I should've remembered this & made a different recipe. Oh well. It makes the casserole a little too sweet for our tastes - so use that for what it's worth. I used more peas, because I love peas. I skipped the thyme because I forgot to buy it. I used 1% milk instead of whole because it's what we have.
All in all I thought this was good. Different for supper - not really a breakfast dish, but sort of a brunch dish...? I think we'd both like it more with a less sweet cornbread.
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