Ricotta, Ham & Scallion Tart

 

Perfect for Easter Brunch or a main dish served with a salad. Ricotta, leftover ham, scallions, and refrigerated pizza crust dough. You could use a pie dish like you would for a quiche, but the tart pan looks much fancier. 

3 tablespoons unsalted butter

1 13.8-ounce tube refrigerated pizza crust dough

1/2 cup ricotta cheese

1/4 cup heavy cream

1 large egg

2 to 3 bunches scallions

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill or tarragon

Freshly ground pepper

5 ounces deli-sliced ham, cut into 1/2-inch pieces

Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.

Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.

Recipe by Food Magazine found Here

Photo Credit Antonis Achilleos

Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat, and veggies.

1 loaf white bread, crumbled into 12 x 8 baking dish

Combine

1 can of Cream of Mushroom Soup

2 cups shredded Cheddar Cheese

1 lb. cooked bacon (crumbled) or ham, or sausage

1 dozen eggs

1 soup can of milk

Pour over bread. Leave in the refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)

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Collard-Artichoke-and-Mushroom Strata

A strata is essentially a cross between a bread pudding and a casserole; there are many sweet stratas but it's the savory stratas that steal our hearts. The prep work can be done the day before or let sit for an hour before baking to soak up all the goodness. This can be a main dish or served as a side dish. I'm planning on making it for Easter Brunch.

1 (12-oz.) rustic baguette, cut into 1-inch cubes (about 8 cups)

3 tablespoons unsalted butter, plus more for greasing baking dish

1 up chopped sweet onion (from 1 small onion)

1 (8-oz.) pkg. sliced fresh button mushrooms

6 cups chopped stemmed collard greens (from 1 [11-oz.] bunch)

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 cups coarsely chopped thawed frozen artichoke hearts (about 8 oz.)

8 large eggs

2 cups half-and-half

1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin)

8 ounces Swiss cheese, shredded (about 2 cups), divided

Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.

Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.

Preheat oven to 350°F. Let the casserole stand at room temperature 30 minutes. Uncover; bake until cheese is browned in spots and filling is set, about 45 minutes. Let stand 5 minutes before serving.

A Southern Living Recipe By Ann Taylor Pittman

Photo CREDIT: GREG DUPREE; FOOD STYLING: TORIE COX; PROP STYLING: GINNY BRANCH

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Hash Brown Frittata with Cheese and Bacon

 

Frittata easy with using hash browns. But make sure you season them well. Add cheese, bacon, or ham and you have breakfast, brunch, or serve for dinner.

8 ounces bacon diced

1/2 red onion diced

2 cups frozen hash browns thawed

1 3/4 teaspoon kosher salt divided

1 bunch Tuscan kale chopped

10 large eggs at room temperature

1/2 cup heavy cream or whole milk at room temperature

4 ounces sharp white cheddar cheese grated, about 1 1/2 cups loosely packed

4 ounces mozzarella cheese grated, about 1 cup

Preheat the broiler to high and position a rack in the top third of the oven.

Add the bacon to a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.

Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.

Recipe Credit Giada De Laurantiis

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Tex-Mex Deviled Eggs

Perfect for any party or side dish that doesn't mind a little heat added to the great flavor. Green onions, cilantro, jalapeno, and some chili powder gives these Tex-Mex Deviled Eggs the flavor.

6 hard-cooked eggs, peeled 

1 tablespoon diced green onions 

1 tablespoon chopped fresh cilantro 

1 small serrano or jalapeño pepper, seeded and finely chopped 

1/4 cup mayonnaise 

1 teaspoon yellow mustard 

1/2 teaspoon salt 

1/4 cup (1 oz.) shredded Cheddar cheese 

Chili powder

Cut eggs in half crosswise; carefully remove yolks, and place them in a small bowl.

Mash egg yolks; stir in green onions and next 5 ingredients.

Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

By SOUTHERN LIVING

March 2018

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Other winning Deviled Egg Recipes To Try

Spinach-and-Three-Herb Pesto Served on Eggs

Smoky Pimiento Cheese Deviled Eggs

Triple Pickle Deviled Eggs

Deviled Eggs with Assorted Toppings

Quiche With Chilies

This fluffy quiche is made with cottage cheese and lots of Monterey Jack cheese. 

Don't let the chilies scar you. It adds a nice contrast.

5 eggs, beaten

1 cup cottage cheese

4 oz. can of green chilies

8 oz. grated Monterey Jack cheese

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter

Mix together beaten eggs, cottage cheese and green chilies. in a separate bowl blend Monterey Jack cheese, flour, baking powder, and salt. Fold into the egg mixture and blend together. Melt butter in the bottom of a casserole dish or pie dish and pour in the mixture. Bake at 350 for 30-35 minutes.

This recipe was given to my friend Linda Peshek. You can add ham, broccoli, etc.

Picture Credit Taste of Home

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Scrambled Eggs Benedict

Gourmet taste without the gourmet fuss

8 eggs 

1/2 cup milk or water

1/8 teaspoon pepper

2 tablespoons butter 

1 jar (7.5 oz) hollandaise sauce

8 slices Canadian bacon (5 oz)

4 English muffins, split, toasted

Paprika, if desired

In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.

In 10-inch nonstick skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner so thin, uncooked portion can flow to bottom of skillet (avoid constant stirring). Cook 4 to 5 minutes or until eggs are thickened throughout but still moist and fluffy.

In 2-cup microwavable measuring cup, microwave hollandaise sauce on High 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.

On large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45 to 60 seconds or until warm.

Place 2 toasted muffin halves on each plate. Top each muffin half with slice of Canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce; sprinkle with paprika.

Pillsbury Recipe

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Broccoli Ham and Cheese Quiche

This is one of my favorite recipes that I got from a magazine over 25 years ago. I change it up every once in a while with the ingredients that I add to it.

15 oz. pkg. All Ready Pie Crust

1 teaspoon flour

1 cup half-and-half or milk

4 eggs, slightly beaten

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 cup cubed, cooked ham

6 oz. (1 1/2 cups) Shredded Cheddar Cheese

1 cup frozen broccoli florets, thawed

1 tablespoon chopped onion

Prepare pie crust according to package directions for filled one-crust pie using a 9-inch pie pan. Heat oven to 350. In medium bowl, combine half-and-half, eggs dry mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust-lined pan. Pour egg mixture over ham, cheese and broccoli. Bake at 350 for 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes; cut into wedges. Garnish as desired. Refrigerate any remaining quiche.

Serves 6 to 8

Picture from Pillsbury

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