Asparagus Ham Lasagna
Easter Sunday………Families, faith, and of course food! Every Easter, all the Aunts, Uncles, and cousins would squeeze into my Grandma’s tiny little house for a huge Easter feast at the center of which was my Grandma’s ham. It was always huge, you know so she could send some home with everyone. She saved margarine and cool whip tubs all year so she could send left over holiday food home.
Back then the take home was for ham sandwiches or scalloped potatoes and ham. So in tribute to the left over ham……..Asparagus Ham Lasagna.When you buy a ham,buy a bone-in ham. You can use the left over ham for sandwiches, scalloped potatoes and ham, or Asparagus Ham Lasagna! The bone makes a nice pot of October Beans Southern Style.
Since spring and Easter go hand and hand, and asparagus is associated with spring, and Easter is associated with ham………not sure where I was going with that but…..the combination of asparagus, ham, and swiss cheese is delicious!!! Adding pasta is like icing on a cake.
The nice thing about lasagna is that you can make it and bake it, you can make it and bake it the next day, or you can make it and freeze it for a meal when you don’t know what to fix.
Add some crusty bread and a nice green salad and its a feast that is sure to please.
- 1 pound asparagus, trimmed
- 1/2 package no cook lasagna noodles
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1 clove garlic minced
- 1/3 cup flour
- 4 1/2 cups milk
- 2 1/2 cups swiss cheese shredded
- 1 teaspoon grated nutmeg
- Salt and pepper to taste
- 1 pound sliced ham, thin slices ( I used left over from a spiral cut ham)
- Preheat the oven to 375 degrees .
- In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in 1 cup of swiss cheese and half of the nutmeg; season with salt and pepper.
- Spread about 1/3 cup of the cheese sauce in a baking dish. Layer 3 noodles on the sauce and top with 3/4 cup cheese sauce. Place half the ham and asparagus on top and 1/3 of the remaining swiss over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, swiss and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.
Keywords: asparagus, ham, lasagna, bake, dinner, no cook lasagna noodles
As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.
Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.
The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor. Kulakofsky’s weekly poker game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.
Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.
Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.
- 1-14 oz. Boboli Pizza Crust
- 3/4 cup Thousand Island Dressing
- 4 oz. shredded corned beef, chopped
- 1 cup onions thinly sliced
- 3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
- 1 1/2 cups shredded Swiss Cheese
- Preheat oven to 450*
- Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
- Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.
You can use deli corned beef in place of the shredded corned beef.
Keywords: corned beef, thousand island dressing, sauerkraut, onion, swiss cheese. pizza
Chicken Cordon Boyd
It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!
Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.
The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.
So for your next Date Night try our Chicken Cordon Boyd.
- 4 thick boneless, skinless chicken breasts
- 4-6 oz. deli-sliced ham, cut into strips about 1″ by 2″
- 4 slices swiss cheese, cut into strips about 1″ by 2″
- salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon dijon mustard
- 1 teaspoon parsley
- Preheat oven to 375*
- Slice slits about 1″ apart in chicken breasts almost all the way
- through,careful not to cut completely through. Slide strips of ham and
- cheese into each slit.
- Sprinkle chicken with salt and pepper to taste. Place on a baking sheet lined
- with aluminum foil sprayed with cooking spray.
- Mix dijon mustard, parsley and panko breadcrumbs until mixed.
- Sprinkle evenly over prepared chicken.
- Bake in preheated oven for 30 minutes, or until chicken is cooked through.
Keywords: chicken breast, swiss cheese, ham, dinner, bake, easy