“Impossible” Ham-and-Cheese Pie

This is from Cook's Country and is just as easy and delicious as advertised. It's just as good reheated for breakfast as it was for dinner the night before.

“Impossible” Ham-and-Cheese Pie

Step 1

3 tablespoons unsalted butter, divided, 1 tablespoon softened and the other 2 tablespoons melted
3 tablespoons finely grated Parmesan

Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie plate with softened butter, then coat plate evenly with Parmesan.

Step 2

8 ounces Gruyere, shredded (2 cups) — don't use pre-grated if you can avoid it. Real Gruyere is worth the trouble of grating by hand to get great flavor.
4 ounces thickly sliced deli ham, chopped
4 scallions, minced

Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish.

Step 3

1/2 cup all-purpose flour (2-1/2 ounces)
3/4 teaspoon baking powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup half-and-half
4 large eggs, lightly beaten
2 teaspoons Dijon
1/8 teaspoon ground nutmeg

Combine flour, baking powder, pepper, and salt in now-empty bowl.

Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese-and-ham mixture in pie dish. 

Step 4

Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

Cheat's Souffle with Three Cheeses

Here's a little something that makes a truly delicious Lenten Friday meal. Serve it with rolls and a salad.

This is from Gordon Ramsay and has become a regular, especially on our meatless Fridays. It heats up really well for breakfast too!

Cheat’s Soufflé With Three Cheeses  

1/2 cup flour
1 teaspoon sugar
1 teaspoon baking powder
6 eggs, beaten
1 cup whole milk
Salt and pepper
3/4 cup cottage cheese
12 ounces Monterey Jack cheese, grated
1/3 cup cream cheese

Preheat oven to 350°. Butter a 9x13" baking dish.

Mix flour, sugar, baking powder in a bowl. Make a well in the middle and add the beaten eggs, milk nand a pinch of salt and pepper.

Stir in cottage cheese and grated cheese. Dot small lumps of cream cheese over the egg mixture and then mix in with a spoon.

Pour into the greased baking dish and bake for 30-40 minutes until golden and set all the way through.

Mushroom Galette

Meatless Fridays are here! If you're looking for something different and meatless, try this. This is from Taste of the South magazine and has a sophisticated taste and look without being difficult.

Mushroom Galette

Step 1:

2 tablespoons olive oil
16 ounces baby portobello mushrooms, sliced 1/4-inch thick
3 cloves minced garlic
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh thyme

Preheat oven to 450°. Line a baking sheet with parchment paper.

In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.

All all else. Cook until aromatic, about 1 minute more. Drain any excess moisture.

Step 2:

1 cup whole-milk ricotta
1 cup shredded Gruyére cheese, divided
1/4 teaspoon salt
1 piecrust, whether packaged or homemade
1 large egg, lightly beaten

Combine ricotta, 1/2 cup Gruyére, and salt.

Roll piecrust into a 9" circle or unroll packaged crust. Spread 1 cup cheese mixutre onto crust in a think layer, leaving a 1-1/2-inch border. Top with mushroom mixture and reamining Gruyére; gently fold edges of dough over filling.

Brush dough with egg; bake until crust is golden brown and cheese is melted, about 25 minutes.

Let rest for at least 5 minutes before slicing.

Chicken-Rice Soup with Garbanzos and Green Chile

This is from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It was easy, homey, and perfect for a cold night in Texas. It makes a huge batch and, based on my breakfast the next day, the flavor improves over time.

I didn't serve it with a lot of extras but the recipe notes say you can add various extras like shredded Monterey Jack, chopped cilantro, lime juice, and avocado. Everyone said this made them think of a variation of Chicken Tortilla Soup, especially if you had the extras to add.

My cooking notes:

• This was a super-thick soup. I think that next time I will try using half the rice and see what a less solid version is like.
  
• I used about 3 cups of chicken instead of the amount below, just because that is what I had on hand.
• If you don't want to use rotisserie chicken: cook the chicken in the way I do for Chicken Tortilla Soup. I include it here for anyone who is interested. Simmer 1-1/2 - 2 pounds chicken thighs in 8 cups chicken stock until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken.
• I skipped the bay leaf
• I used 1 tablespoon cumin
• I used poblano chiles, skipped the roasting, and just chopped it up to add with the chicken, etc.
• We served it with grated Monterey Jack (hand grated so it would melt well, not like the pre-shredded kind). The cheese added a great layer of flavor.
  

Chicken Rice Soup with Garbanzos and Green Chile

1/4 cup butter
1 large onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
8 cups chicken stock
1 bay leaf
15 ounce can garbanzos (chickpeas), drained
3/4 cup chopped roasted mild green chiles
1 cup cubed cooked chicken
1 teaspoon ground cumin
salt and pepper

In a heavy sauce pan, warm the butter over low heat. When melted, add the onion and garlic. Cover the pan and cook for 5 minutes.

Stir in the rice and saute it briefly until the grains become opaque. Pour in the stock, add the remaining ingredients, and simmer for 25 to 30 minutes until rice is very soft. Serve hot.

Oven-Fried Chicken

I've made this so long that I no longer remember where I got it. It's easy and delicious and has become our family standard. I can't believe I haven't included it here before now. 

Once you're used to the basic recipe, play around with adding a teaspoon or two of spices or spice blends. You really can't go wrong.

OVEN-FRIED CHICKEN
Whole chicken, cut up OR 6-8 chicken pieces as desired
1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
Additional seasoning or dried herbs, if desired
1/4 cup (4 tablespoons) butter, melted or room temp

Preheat oven to 350°. Mix the flour, salt, and pepper together and put in a bowl or shallow pan for dredging. (I use a pie pan.)

Dredge chicken in seasoned flour and arrange skin side up, 1 layer deep, on rimmed baking sheet. Brush butter onto skin. Bake, uncovered, 1 hour or so until fork tender and browned.