Quarantine Recipe for the leftover ham after Easter

Ingredients for scalloped potatoes and ham recipe
Ready to make dinner from leftover ham and red potatoes

My email inbox has no less than FOUR Quarantine Recipe Exchange chain mail letters. And each with these famous last words at the end: “Send to 20 friends via BCC. … The turnaround is fast, as there are only 2 names on the list and you only have to do this once.” This is a lie. If I only have to send it to 20 friends and 4 different people emailed me the letter, I have to email a copy of the letter to 80 people.

But I do have a blog, which although it has been pretty inactive lately, it is the perfect place to post recipes. This recipe is perfect for after Easter; I didn’t make as many mashed potatoes as usual since we didn’t have guests due to the quarantine, so I was able to use up my leftover red potatoes. We had plenty of leftover ham as well. The ham was a lovely ham, before I baked it. The packaging said it was the best ham around; I, however, dried the dickens out of that ham. Perhaps it was the bottle of wine I finished after the Easter BYOBAB (bring your own bottle and bread) social distanced communion service I attended; perhaps it was the lack of guests so I wasn’t as careful in the preparation of our dinner. As I took the ham out of the fridge, I thought, “This is a pretty heavy ham. I think 3 hours will do the trick.”

Three hours at 325° was waaaaay too long. Right before the three hour mark, I decided it was time to finally make the mashed red potatoes, so my lackadaisical planning added another half an hour. That 8 pound ham should have only been in the oven for 2 hours or less. It was completely dried out. But it still was very tasty in these scalloped potatoes I made for dinner last night.

Scalloped Potatoes and Ham

About 4 cups sliced potatoes (I like to keep the skins on, but that is your preference.)
1/4 cup minced onion
1 cup shredded cheddar cheese
2 tablespoons butter
1 clove garlic, minced 
1 1/2 cups milk
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper

Heat oven to 350° F. Grease or spray a 9X13 inch casserole dish. Layer the potatoes, ham, onions and cheese twice. Melt butter and stir-fry garlic in a medium saucepan. (Due to my limited shopping trips right now, I don't have garlic, so I threw in some chopped onion. It worked out just fine!) Blend milk, cornstarch, salt and pepper. (I usually use a little less salt because the ham is salty, and a little more pepper just because.) Pour milk mixture slowly into saucepan with butter; cook and stir until thickened. Pour over potatoes. Bake for 1 hour or until potatoes are tender.
Scalloped Potatoes and Ham
Scalloped Potatoes and Ham with Cheese, garnished with green onions

Print this recipe by clicking on this link!

Happy Thanksgiving!

Cherry pie, pumpkin pie, and key lime pie

For Mara in Norway, my mom’s pumpkin pie recipe! I hope you’ll be able to convert my American measurements, Mara. My mom’s measurements aren’t exact, as you can tell, and we put the larger amount of spices in our pie.

Favorite Pumpkin Pie

1 1/2 cups canned or mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 to 1 teaspoon ginger
1 to 1 1/4 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon ground cloves

3 slightly beaten eggs
1 1/4 cups milk
2/3 cup evaporated milk
1 nine-inch unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell. (Have edges crimped high because amount of filling is generous.) Bake in hot oven (400 degrees Fahrenheit) for 50 minutes, or until knife inserted halfway between center and outside edge comes out clean. Serve with whipped cream. Enjoy!


Tortellini Soup!

Tortellini Soup Recipe

Tortellini Soup is a family favorite. Even my picky eater has seconds, which is amazing when you consider that this recipe has spinach and mushrooms! It’s a new entry to my dinner repertoire. This recipe is from my stepmom, who I believe got it from her daughter, and it found its way into my kitchen. I’ve made this recipe in both a slow cooker and a soup pot, and it turns out yummy either way.

Tortellini Soup

Ground hamburger or Italian sausage
32 oz. chicken broth (low sodium)
1 jar spaghetti sauce
½ bag frozen spinach thawed with liquid squeezed out, or fresh baby spinach leaves
1 package fresh, sliced mushrooms
Frozen cheese tortellini

Brown hamburger or Italian sausage. Place the meat, chicken broth, spaghetti sauce, spinach and mushrooms into your slow cooker. Heat on low for 2-6 hours. Add tortellini 30 minutes before serving.

Enjoy on a cold school night. Perfect for a busy family, and there are (usually) leftovers for lunch!

Click here for a printable recipe!




Holiday Side Dishes to Brighten Your Table {Spin Cycle}

You probably know the basics that you are going to serve for your holiday meal; ham, turkey, or maybe even a nice beef roast. Instead of throwing some corn in a bowl, try baking this Cheddar Corn Casserole instead!

cheddar corn casserole

Cheddar Corn Casserole

1¼ cups crushed saltine crackers (about 27)
1 cup milk
2 eggs, beaten
3 tablespoons melted butter
2 tablespoons minced onion
½ teaspoon Worcestershire sauce
1 cup milk
2 cups whole kernel corn, frozen or canned (drained)
¼ teaspoon salt
½ cup shredded Cheddar cheese

Combine crackers, milk, eggs and butter in a small bowl and let stand for about 30 minutes. Add the minced onion, Worcestershire sauce, milk, corn and salt. Mix well. Pour into a 1½ quart casserole dish. Bake at 325 degrees F for 35 to 40 minutes. Sprinkle cheese on the top and bake for an additional 5 to 10 minutes, until a knife inserted into the center comes out clean.

Click here to print the recipe for Cheddar Corn Casserole!

Here’s another great side dish that goes well with just about any entree. I love making my asparagus puff because it’s so pretty!

asparagus puff1

Asparagus Puff

1 puff pastry sheet, thawed if frozen
¾ cup shredded Parmesan cheese
1 pound thin asparagus spears
1½ tablespoons olive oil
½ teaspoon cracked black pepper

Unfold pastry sheet onto a baking sheet. Using a sharp knife, score a line ½ inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork. Sprinkle half the cheese onto the pastry sheet inside the border. Place the asparagus on a plate and toss with the olive oil and pepper. Arrange asparagus on top of the cheese, stacking to fit if needed. Bake at 400 degrees F for 20 minutes or until the crust is golden brown. Sprinkle with remaining cheese. Use a kitchen shears to cut the puff into 9 squares.

Click here to print the recipe for Asparagus Puff!

Do you have a favorite holiday recipe to share? Please link it up here!

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