Mozzarella and Ham Panini

Photo and recipe credit: https://www.marthastewart.com/336513/mozzarella-and-ham-panini#Grilled%20Sandwich%20and%20Panini%20Recipes%7C/853311/grilled-sandwich-and-panini-recipes/@center/856055/lunch-recipes%7C336513

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INGREDIENTS

  • 1 large loaf Italian bread (8 ounces)
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces shaved deli ham
  • 2 ounces baby spinach (2 cups, loosely packed)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil

DIRECTIONS

  1. Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
  2. Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
  3. Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

Fresh Pea Soup with Ham

pea soup

Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • Kosher salt
  • 1 quart whole milk
  • 4 cups fresh or frozen peas (1 pound), thawed
  • 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
  • 1 tablespoon minced shallot
  • 1/2 tablespoon chopped chives
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sherry vinegar
  • Pea tendrils or baby arugula, for garnish

How to Make It

Step 1

In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.

Step 2

Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.

Step 3

In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Cheesy Ham and Hash Brown Casserole

Recipe and Photo credit: http://allrecipes.com/recipe/20096/cheesy-ham-and-hash-brown-casserole/?prop24=hn_slide2_Cheesy-Ham-and-Hash-Brown-Casserole&evt19=1

Ham and Hash Casserole

Ingredients:

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.