Showing posts with label Ham. Show all posts
Showing posts with label Ham. Show all posts

Thursday, May 3, 2012

Malibu Chicken



I know I've mentioned that we have "restaurant night" every so often at our house.  Because eating out is so expensive due to the size of our family, we go out by staying home.  I try to pick a new recipe from a different restaurant each time we have restaurant night so my kiddos don't get bored, and so they don't feel like they are missing out by not eating at restaurants.

Last week we "went" to Sizzler.  I made a salad bar, which consisted of a bowl of greens and several bowls of different toppings and dressings.  I even bought a can of the baby corn that everyone loves so much.  We started with the salad, and our server, my #2 daughter Brandee, brought drinks.  I really should have taken a picture of it, because it was fun, and we were all laughing.

For the main course, I served Malibu Chicken.  Now, I consider myself a Malibu Chicken aficionado.  I've been ordering it for almost as many years as I've been alive.  It's my favorite Sizzler menu item.  It's basically their version of Chicken Cordon Bleu, just simplified.  I think it's the perfect restaurant dish to clone at home.

I wish I could take credit for this recipe, but alas, I can't.  But I can tell you, that this tastes exactly like Sizzler's Malibu Chicken.  And I don't say that lightly.  Really, I don't.  I'm the first one to admit that most restaurant recipes can't be cloned exactly at home.  Either the ingredients aren't available to the home cook, or the method can't be reproduced at home.  Thankfully, that isn't the case here.  This version comes out crispy on the outside, moist and tender on the inside with salty ham and the gooey melted cheese finish.  I did make one substitution from the original recipe.  I personally don't care much for Swiss cheese unless the flavor is completely masked by other ingredients, so I used provolone.

Malibu Chicken
Serves 6 

6 boneless skinless chicken breasts (pound 'em thin)
6 slices cooked ham
6 slices Swiss cheese  (I used provolone)
1 egg
1/4 cup flour 
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumbs  (I used panko)
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon water 
1 teaspoon mustard
1/4 cup mayonnaise
Stir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly.

Heat oil and butter in large skillet over medium heat.  Brown chicken 4 to 5 minutes on each side. Place browned chicken on cookie sheet or oven proof platter and bake at 350° for 15 minutes or until chicken is cooked through.  Remove from the oven and top each piece with a slice of ham and slice of cheese. Return to the oven and cook until cheese melts. For the dipping sauce combine mustard and mayonnaise.



Source:  Food.com

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Friday, August 26, 2011

Ham and Cheese Omelet Roll



Welcome to Mommy's Menu--home of the customizable make ahead breakfasts!  I've had a ton of fun toying around with breakfast foods.  There are so many different ways to make breakfast nutritious and easy.

This is so easy to put together and the eggs turn out light, fluffy and delicious.  Anything you put in an omelet, you can put in this roll.  Sauteed green peppers and onions, sauteed mushrooms, cooked asparagus, crumbled bacon, seeded, diced tomatoes, the list is endless.  Just don't use more than about 1 1/2 - 2 cups of filling (not including the cheese) and you'll be just fine.  Again, this picture is the vanilla version I made for my onion and green pepper hating children.

Ham and Cheese Omelet Roll
Makes about 12 slices


4 oz. softened cream cheese
3/4 cup milk
2 Tbs. flour
1/4 tsp. kosher salt (just a pinch of table salt)
12 eggs
2 Tbs. Dijon mustard (Don't leave this out, its delicious)
2 cups shredded cheddar cheese, divided
2 cups finely chopped, fully cooked ham (I used a good quality lunch meat, but leftover ham would be even better.  You can also substitute 2 cups of your favorite omelet fillings)

Line the bottom of a greased 15 x 10 baking sheet with parchment paper.  Grease the paper and set aside.

 In a bowl, beat the cream cheese and slowly add the milk until smooth.  Add the flour and salt and mix until  combined.

In a large bowl, beat the eggs until the mixture is homogeneous.  Add the cream cheese mixture and mix well.  Pour into your prepared pan.

Bake at 375° for 20-25 minutes or until the eggs are puff and set and golden on the edges.

Remove from the oven and use the parchment paper to remove the egg from the pan.  Immediately spread with mustard and sprinkle with 1 cup of cheese.  Sprinkle with ham or other toppings and remaining cup of cheese.  Roll up from the short side, peeling the parchment paper away while rolling.  Place the roll back on the baking sheet and put back in the oven for about 5 minutes to melt the cheese.

To freeze:  Allow the roll to cool completely before slicing.  Slice into 12 pieces and lay them flat on a greased baking sheet.  Freeze.  When frozen, transfer to a freezer bag.  To reheat, cook in the microwave for 1-1 1/2 minutes or until hot and the cheese is melted.

Source:  A family recipe

Monday, June 27, 2011

Skillet Cordon Bleu


This recipe has been a staple at our house for several years.  I love chicken cordon bleu, but I rarely have the time to make it.  And my kiddos just don't appreciate all the work that goes in to flattening and rolling the chicken.  This is mostly done in a skillet on the stove top, which is good since I currently don't have an oven.  The only thing I couldn't do was put the chicken under the broiler to melt the cheese.  So instead, I put the lid on the skillet and let the cheese melt that way. 

My favorite part of this dish is the Ritz cracker crumb coating.  Say that 5 times fast!  Its buttery and crispy and delish!  And the chicken is so tender that no knife is needed.  But best of all, it cooks up in less than half an hour.  Speedy and yummy.  Who could ask for more?

Skillet Cordon Bleu
Serves 4

4 boneless skinless chicken breast halves
1 egg, lightly beaten
1 cup butter flavored crackers (I used Ritz roasted vegetable flavor)
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbs. butter or margarine, divided
4 slices deli ham
4 slices provolone cheese

Flatten the chicken to about 1/4 inch thickness.  Place the egg in a shallow bowl.  Combine the cracker crumbs and salt in another shallow bowl.  Dip the chicken in egg then in the cracker crumbs.  Set aside.

In a large oven proof skillet, saute the mushrooms in 1 Tbs. butter until tender.  Remove and set aside.  In the same skillet, melt the remaining butter (I always need a little bit more).  Add the chicken and cook over medium heat for 3-4 minutes or until the juices run clear.  Top each chicken breast with a ham slice, mushrooms and a slice of cheese.  Broil 4 inches from the heat for 1-2 minutes or until the cheese is melted.

Source:  I've been making this for more years than I can count and I don't remember where it came from.

Wednesday, May 25, 2011

Gooey Cheesy Ham Sandwiches with Onion Butter



This has become one of my favorite quick meals.  It is so gooey and cheesy and full of flavor.  The onion butter just puts it over the top.  I had to make extra to use on other sandwiches.  I don't know if I'll ever need mayo again.  :) 

I think I'll make these for our next family get together and these will be on the Superbowl menu for sure!  Because they are so easy, I've starting keeping the fixin's in the fridge so I can have them any time the craving strikes!

Gooey Cheesy Ham Sandwiches with Onion Butter
Serves 8

Sandwich:

8 wholeSandwich Rolls (or 16 Dinner Rolls)
1/2 poundsHam, Any (sliced Thin Or Chopped)
1/2 poundsCheese, Any Variety That Melts Well (I used cheddar and Monterrey jack)

Onion Butter:

8 Tablespoons salted butter
1/2 cup finely minced onion
3 Tablespoons prepared mustard (I used Dijon)
1 teaspoon poppy seeds
1 teaspoon freshly squeezed lemon juice

To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined. Cool to a spreadable consistency.

To prepare sandwiches, place roll bottoms, cut side up on a sheet pan. Spread some onion butter evenly onto each of the halves (use about half of the onion butter for this step), top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter. Top with the roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Sandwiches can be assembled up to 2 days in advance, but store them in an airtight container to control the smell of raw onions in your fridge.

Source:  Photo and Recipe from Tasty Kitchen

Wednesday, November 10, 2010

Hot Ham Sandwiches


If you need a quick, easy and delicious week night meal, then this is for you!  I had this on the table in 20 minutes flat.  My family loves it because they can customize it however they want.  Don't like onions?  No problem!  Want extra cheese?  Go for it!  There wasn't a complaint to be heard because their mouths were too busy.  Even my little kids loved this.  Add some fresh fruit or a nice green salad and you've got a meal everyone will love.

I always try to plan a couple of this kind of busy day meal into my menu.  It makes getting home late from work or dance or music classes so much less stressful!  When everyone is starving and wants to know when dinner is, you can have it on the table in minutes.

Hot Ham Sandwiches
Serves 6

1/2-3/4 cup BBQ sauce (depending on how saucy you want it)
3/4 tsp. ground mustard
3/4 tsp. garlic powder
1/4 tsp. ground cloves
1 pound sliced deli ham
Lettuce leaves, sliced tomatoes, sliced onion and cheddar cheese
6 sandwich buns, split

In a sauce pan, combine the BBQ, mustard, garlic powder, cloves and ham.  Bring to a boil. Reduce heat and cover and simmer for about 10 minutes.  Serve on toasted sandwich buns with lettuce, tomatoes, onion and cheese..

Source:  A recipe I've been using more years than I can count.

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