2 posts tagged “ham”
Adopted from this recipe because I don't like bacon (sorry!).
1 package penne, 16 oz.
1 c. ham, finely diced
1 bunch broccolini
12 cloves garlic, finely minced (who are we kidding? throw in more!)
2 tbs. olive oil plus more for pasta
1/3 c. grated parmesan
salt and pepper
Note: this recipe tastes like it would benefit from additional veggies like strips of bell pepper, sun-dried tomatoes or olives.
Prepare the penne according to package directions. Two minutes before the penne should be removed, add the broccolini to the pot and blanche for 2 minutes...no more! Turn off the heat and add some cold water or ice to the pot to stop the cooking then drain (you want to keep it all warm). Drain.
While the penne is cooking, saute the garlic in 2 tbs. olive oil over medium heat. Don't let them burn! Add ham and toss until the ham is mixed nicely with the olive oil and warmed through.
Put everything back into the pot including the ham and garlic mixture. Add more olive oil, seasonings and cheese then toss. How much oil depends on you; I guesstimated and I think it was around 1/4 cup. Dish out the still-very-warm pasta and enjoy.
I got compliments from the hubby on this one, as well as from the oldest. NM asked me to chop the teeny little buds from the broccolini and tossed them with everything else. Sure, he left most on his plate but it was his idea (problem solving skills!) and he loudly proclaimed how much he enjoyed it. Yes, he did spend a lot of time stuffing the tiny bits of broccolini, ham and garlic into the penne while he gave us a play by play, Alton Brown-style. Dinner took longer than it should have, especially when J followed suit. But they ate it. They ate broccoli(ni) and liked it!!! (yes it deserves three ! and another parenthetical)
1 c. ham, chopped (original recipe called for 2 c.)
9 lasagna noodles
1 tbs. plus 1/3 c. butter
1 pkg. fresh mushrooms, sliced (I used brown)
1/3 c. all-purpose flour
3 c. milk
6 oz. grated Parmesan cheese
1/2 c. whipping cream
4/3 tsp. dried basil
salt and pepper to taste
8 oz. italian blend cheeses, grated
Heart attack on a plate? Yeah...but mmm mmm good! Adapted from a recipe in the book.
Preheat the oven to 350 degrees F.
Mix chopped chicken and ham in a large bowl.
Cook noodles according to package directions. Drain (or not, if you're lazy like me).
Melt 1 tbs. butter and saute mushrooms in a large skillet over medium-high heat until they give off their juices. Mix them in with the chicken and ham.
Melt the rest of the butter in the skillet. Add flour and whisk together for a minute, stirring constantly. Keep stirring and slowly add your milk in a steady stream. Let it cook for about three minutes or until bubbly.
Stir in parmesan, basil, salt and pepper. Cook until the cheese is completely melted. Add it to the meat and mushrooms and stir well.
Spread some of the mixture on the bottom of a 9x13 pan just to coat it. Add a layer of three lasagna noodles followed by 1/3 of the remaining sauce. Repeat with two more layers and top with Italian cheeses.
Bake for 30 minutes. Remove from oven and let sit for ten minutes.