What’s Cookin’ in the Parsonage?

I have some ham on hand, so I ran to Pinterest to find some recipes using this favorite meat.
I thought I’d share a couple of recipes I’m going to try this week.
I like this one because I have everything on hand!  What a great lunch idea!
Easy Mini Muffin Pizzas from 'The Happiest Place on Earth'. "You can use whatever toppings your child likes for these mini pizzas. Try ham and pineapple, tuna and corn, or cherry tomato and pepperoni. You can also make simple pizzas by spreading the muffins with ketchup, arranging sliced cherry tomatoes on top, covering with grated Cheddar cheese, and cooking under a broiler until lightly golden."

English Muffin Individual Pizzas

1 English muffin, cut in half
1 tablespoon tomato paste
1 teaspoon red pesto – (I’ll use paste)
1 tablespoon olive oil
1/2 small red onion, sliced
2 to 3 button mushrooms, sliced
salt and freshly ground black pepper
1 slice ham cut into pieces, optional
1/2 cup ready-grated mozzarella or grated cheddar cheese

Toast the muffin until golden and leave to cool. Preheat the broiler. Mix the tomato paste and red pesto and spread over the muffin halves. Heat the olive oil in a frying pan and cook the onion, mushrooms until softened and golden.
Add the seasoning and then divide the vegetables between the muffin halves and scatter the ham and mozzarella or Cheddar over the top. Place under the broiler and cook for 4 minutes or until golden and bubbling.

In the wintertime, I enjoy having breakfast foods for supper.  Here’s an interesting looking recipe from Bon Appetit that I’m looking forward to making!

Light & Fluffy Waffles - the recipe calls for ham & cheese too but you can skip that - whipping the egg whites into a meringue is the brilliant part.  Read the comments tho and cut the butter in half, only one stick, not two.  Could also use them as wraps with scrambled eggs inside.

Ham and Cheese Waffles
1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1/2 cup melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup

Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

What do you do with leftover ham? I’d love your ideas!

From my parsonage kitchen,

2 thoughts on “What’s Cookin’ in the Parsonage?

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