Pickle Roll-ups

If loving these delicious little ham-wrapped cream cheese-blanketed pickle morsels makes me uncool...then I am supremely uncool. And I am absolutely okay with that. I've been eating these pickle roll-ups for most of my life, and I'm not sure if they're just a Midwestern thing or if everyone already knows about them, but I just can't keep the recipe to myself. Not that there's really a recipe involved -- it's just a pickle, wrapped in cream cheese, wrapped in ham. That's it. The only bad thing about them, I guess, is that they're dangerously, deliciously addictive.

Pickle Roll-ups

1 10-ounce package sliced ham

1 8-ounce container spreadable cream cheese

Refrigerated whole pickles

On a work surface, lay out two slices of ham so that they overlap in the middle. Spread with an even layer of cream cheese. Place a pickle on the top edge of the ham, then roll the ham around the pickle. Repeat as desired. Cut into slices and refrigerate until serving.

Italian Sub Crescent Bake

This dish was all the rage on Pinterest a few months ago, and whenever I saw it my mouth practically watered. That's almost always a sign that I'm going to be trying a recipe. Although the original looked delicious as-is, I made a few changes to my version: adding banana pepper rings, roasting my own peppers, using provolone cheese, and whisking some prepared Italian dressing and oregano into the eggs.

When I initially read the recipe, the addition of the eggs sounded really strange to me, and I almost skipped that step. I'm so glad I didn't. The eggs don't turn this into a brunch dish in the least; they just serve to make the cheese gooey and bubbly and amazingly delicious. This really is reminiscent of eating a warm Italian sub, and my entire family really enjoyed it. That's really saying something when it comes to the boys, because they're not too crazy about lunch meat. As a bonus, this heated up really well the next day for leftovers -- not that there were many. Serve it with a salad and you've got a delicious dinner!

Italian Sub Crescent Bake

adapted from Mr. Food

1 8-ounce package refrigerated crescent rolls

8 slices deli turkey

8 slices deli ham

12 slices deli hard salami

8 slices provolone cheese

1 jar roasted red and yellow peppers, drained (or about 3 peppers, if you roast your own)

1/2 cup jarred banana pepper rings

4 eggs

2 tablespoons Italian dressing

1/4 teaspoon oregano

1. Preheat oven to 350 degrees. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Whisk together eggs, Italian dressing, and oregano.

3. Layer with half the turkey, ham, salami, provolone cheese, roasted peppers and banana peppers. Pour half of beaten egg mixture over the peppers and repeat with remaining meats, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten egg mixture over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Italian Sub Bites

I think we've all been in the position of being invited to a last-minute gathering. "It was spur-of-the-moment," the host says cheerfully. "Just bring a side!" Which is all well and good...unless you have two sons, a weekend that is already jam-packed, and haven't had a chance to go to the grocery store yet -- and no time to do it anytime soon. That exact thing happened to me recently, and these Italian sub bites were my solution. I brought together bits and pieces of what I had on hand and made them into one really delicious appetizer.

These little bites are easily customizable with whatever you have on hand. I could see using turkey, bacon, and cheddar cheese to turn them into club sandwich bites. These were simple, delicious, and a huge hit with everyone who tried them -- and as a bonus, I felt pretty satisfied with myself for making them up on the fly. :)

Italian Sub Bites

1 sleeve buttery crackers, like Ritz

1/2 cup chopped pepperoni

1/2 cup chopped salami

1/2 cup chopped ham

1/2 cup shredded mozzarella cheese

1. Preheat the oven to 350 degrees.

2. Arrange the crackers on a baking sheet. Top each cracker with some of the pepperoni, salami, and ham, then add a sprinkling of cheese.

3. Bake for 10 to 15 minutes, until the cheese is melted and the meat mixture is warmed through. Serve warm.

Chicken Cordon Bleu Pasta

So, if you follow me on Instagram and/or Twitter you already know this, but...I started running back in August. I'm on week six of a Couch to 5K program, and I'm loving it. No one is more surprised by this than I am! I'm not a gym girl, so I decided to give running a shot as a form of exercise, and it's just perfect for me. It doesn't take too long, I can do it independently without feeling like people are staring at me, and I'm building up endurance and pushing myself to do more and go further on a gradual but consistent basis. It feels great! I have a long way to go and I'm super slow, but I'll get there.

I'm also burning some calories, which means that I can occasionally indulge in meals like this one. I mean, with an entire block of cream cheese, a pint of cream, and ham and bacon, this is far from healthy eating. It is, however, absolutely delicious. A little bit goes a long way, too, so you'll have leftovers for at least a couple of days -- and when the leftovers taste this delicious, you won't mind eating them at all. I think I may actually prefer this recipe to traditional chicken cordon bleu. The weather is getting a little chillier now, which is the perfect excuse to try this hearty, comforting pasta!

Chicken Cordon Bleu Pasta

adapted from Chef in Training

1 pound penne pasta

2 cups heavy cream

8 ounces cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper to taste

1 1/2 cups shredded swiss cheese, divided

2 chicken breasts, cooked and diced

4 strips bacon, cooked until crisp and crumbled

3/4 cup diced ham

1 tablespoon olive oil or melted butter

1/2 cup Italian-style bread crumbs

1. Cook pasta according to its package's directions. Drain.

2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic powder, and salt and pepper to taste. Stir in 1 cup of cheese until it's melted and smooth.

3. In a greased 9 x 13-inch casserole dish, layer noodles, chicken, bacon and ham. Pour the sauce over top. Sprinkle top with 1/2 cup cheese. Stir together olive oil or butter and breadcrumbs and sprinkle over the top of the cheese.

4. Bake at 350 degrees for 15 minutes until hot and bubbly.

Monte Cristos

Who doesn’t love a Monte Cristo? Deli meats and cheese sandwiched between thick bread, dipped and fried like French toast, sprinkled with powdered sugar, and served with a side of sweet jam – my mouth waters just thinking about it.

I’ve only made these sandwiches a few times at home, but they’re always one of my favorite things to order for brunch or lunch at restaurants. When I have made them, I’ve always made a classic version with ham, turkey, Swiss cheese, and raspberry jam on the side. I had a few ideas about how I could play with this sandwich to make it a little different and special, though, which I decided to try when I made them recently.

Basically, rather than serving the raspberry jam on the side, I put it right on the sandwich. I also mixed it with a little bit of honey mustard, and it became a spread that was equal parts sweet and tangy, and entirely delicious. I also added bacon to the sandwiches, because I can think of very few food items that aren’t made better by the addition of bacon. My minor little changes resulted in a kicked-up version of this classic sandwich that my whole family really loved.

I’m listing only the ingredients, not the amounts, because they’ll vary according to how many sandwiches you’re making. I used a couple of slices each of turkey and ham, two strips of bacon, and one slice of cheese for each sandwich.

Monte Cristos

Sliced deli ham
Sliced turkey breast
Sliced Swiss cheese
Cooked Bacon
Thick-sliced white or sourdough bread
Eggs, whisked well with a splash of milk and a pinch of salt and pepper
Raspberry jam
Honey mustard
Powdered sugar

1. Preheat a griddle to medium-high; coat the surface with butter or cooking spray.

2. To assemble sandwiches, top a slice of bread with ham, turkey, cheese, bacon, and the other slice of bread.

3. Dip the assembled sandwiches, one at a time, in the egg/milk mixture, then immediately transfer to the griddle. Cook until each side is golden brown.

4. Mix together raspberry jam and honey mustard (using more jam than mustard in your mixture) and spread a small amount on each sandwich. Sprinkle with powdered sugar, if desired.

Crock Pot Ham and Beans

Whether or not today’s recipe appeals to you is, I think, going to depend a lot on where and how you grew up. For me, ham and beans is pure comfort food. The mention of it brings back thoughts of home, and thoughts of my mom, who tried for years to make ham and beans that tasted as good as her mother’s. In her mind, she never succeeded -- but she imprinted the taste of her recipe on my memory, so I think she would consider that a success if she were here.

My mom grew up eating food like this, because it’s what her mom grew up eating. My grandma was a child in the ‘30s, and her family was poor. Ham and beans is pretty cheap eats, and so, that’s what they ate.

Last year after Easter, my husband’s grandparents gifted us with tons of leftover ham -- including a ham bone that was just begging to be used for ham and beans. I promptly forgot about it, though, until I cleaned my freezer over the winter and unearthed it way down in the bottom. I found a recipe to use as a jumping off point, and decided to give it a shot.

My mom always used a powdered substance called “ham base” in her recipe, which really concentrated the hammy flavor, if you will, of her beans, but I couldn’t find it in my local grocery store. Despite not having that available, I’m still happy with the result. I love that this recipe utilizes the Crock pot. I think using a ham bone is essential for flavor, which makes this the perfect thing to make after Easter. Using dried beans is essential, too, because they’re so much creamier and sturdier than canned beans. Add some cloves, garlic and onion, and pile it on top of (heavily) buttered corn muffins, and it’s pretty much one of the most comforting, delicious meals I can think of.

It’s funny how something so cheap can be so rich and rewarding, isn’t it?

Crock Pot Ham and Beans
adapted from Food.com

1 pound dried great northern beans
2 tablespoons butter
3 garlic cloves, peeled and sliced
1 large sweet onion, chopped coarsely
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of ground cloves
1 pound ham hocks
1 package finely diced ham
6 cups chicken stock

1. Sort beans and soak in enough water to cover overnight.

2. Bring soaked beans to a boil, boil for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling without lifting the lid. Rinse and drain the beans.

3. Heat butter in a medium saucepan over medium heat. Add onion and cook until softened; add garlic and cook and stir 30 seconds.

4. Put the rinsed beans, onion, garlic, salt, pepper, cloves, ham hocks, and diced ham in the Crock pot. Cover with the chicken stock.

5. Cover and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving. Serve over corn muffins.

Cuban Sandwiches

I mentioned in this week’s meal plan that I’ve been craving these Cuban sandwiches for a long time now -- but week after week, I never end up making them for one reason or another. I was determined to actually make them this week, and I’m so glad I finally did, because they turned out to be one of those “OMG so delicious I have to share it with you right now” sorts of meals. Which is why we ate them for dinner last night, and I’m skipping way ahead in my list of recipes to share to write about them today.

The star of the sandwiches is definitely the juicy, flavorful, succulent pork roast (which I found by way of my friend Jessie). It’s marinated overnight in vinegar and oil and tons of garlic, which makes it incredibly tender and gives it so much flavor. For these sandwiches, it’s paired with sliced ham, Swiss cheese, and crunchy pickles and pressed until oozy and delicious. The hands-on time for these is about 15 minutes, so they're easy in addition to being absolutely delicious.

Traditional Cubans are made with yellow mustard, but the hubs it not a fan, so I made a little spread with honey mustard and mayonnaise, and I thought that worked perfectly for these. I liked the hint of sweetness from the honey mustard. Joe took one bite, looked at me, and said, “Whoa.”

I think that about sums it up. Try them!

Cuban Sandwiches
Pernil adapted from Tasty Kitchen

For the pernil:

1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
1/4 teaspoon black pepper
1 teaspoon oregano or marjoram
1 tablespoon olive oil
1 tablespoon white vinegar
2 teaspoons salt

For the sandwiches:

Sliced Swiss cheese
Sliced ham
Sliced pickles
Rolls (hoagie rolls or something oblong work best)
Honey mustard
Mayonnaise

1. For the pernil: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight. Cook in a Crock pot on low for 8 hours.

2. To assemble the sandwiches, mix together equal parts mayonnaise and honey mustard. Spread sauce on both sides of a roll. Layer cheese, ham, pickles, pernil, and another slice of cheese on the bottom of a roll; top with other half of roll.

3. Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted.

Chicken Cordon Bleu in Pastry

I have a winner winner chicken dinner recipe to share with you today (and no, it’s not a Guy Fieri recipe, but I don’t think he’ll mind if I borrow his expression). This recipe comes from my friend Mercedes over at The Kitchen Life of a Navy Wife (if you haven’t checked out her blog, her food is fantastic, so go now!). I knew we’d love this as soon as she posted it. Cream cheese, chicken, ham, and cheese, all wrapped up in a pretty little crescent roll package? Sign me up!

Not only is this recipe absolutely delicious -- every bit as good as it looks and sounds -- it’s also really forgiving, as I learned the night I made it. Right after I put the chicken in the oven, our power went out. I was upset that dinner was going to be ruined, but by the time the power came back on about 20 minutes later, dinner had virtually cooked itself. Can’t beat that!

The only changes I made to the recipe were to sprinkle the chicken with salt and pepper, and to use provolone cheese instead of Swiss because I had some to use up (and, of course, I used more cream cheese than the recipe called for; are you surprised?). This was a really tasty dinner, so simple to prepare but fancy enough for company. I’ll definitely be making this one again. Thanks for a great recipe, Mercedes!

Chicken Cordon Bleu in Pastry
adapted from The Kitchen Life of a Navy Wife, who got it from Taste of Home

1 tube (8 ounces) refrigerated crescent rolls
1/4 cup spreadable chive and onion cream cheese
4 thin slices deli ham
4 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
4 slices Swiss or provolone cheese

1. On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Sprinkle with salt and pepper. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.

2. Bake at 375 degrees for 15 minutes or until a meat thermometer inserted in the chicken reads 170 degrees. Top with slice of Swiss or provolone cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.

Ham, Egg and Cheese Breakfast Cups

Thank you guys so much for all of your sweet comments yesterday! Onward with the next 500! :)

I saw these adorable little ham cups on a Friday night, and I loved how they looked so much that I made them for breakfast the next morning. I love these savory little delights because they look a little bit fancy, but they’re so easy to make and they taste absolutely delicious. You can customize each individual serving to the eater’s liking with no problem. You could use deli turkey slices instead of ham, you could scramble the egg, you could add whatever veggies you like. You could even serve them as an appetizer at a party. No matter how you choose to make them, this method is fail-proof.

I kept ours pretty simple, with just a cracked egg, some cheddar cheese, and a sprinkling of chives. The egg cooked absolutely perfectly; the white was done and the yolk was still slightly runny. For something that took very little time and effort, they certainly were a hit with the husband and toddler...and me, too! These ingredients are staples in our house, so it’s nice to have this quick and cute little breakfast in my arsenal. Make them this weekend!

Ham, Egg and Cheese Breakfast Cups
adapted from Food for a Hungry Soul

2 deli ham slices per cup
1 egg per cup
Salt and pepper to taste

Shredded cheddar cheese
Chives

1. Preheat oven to 350 degrees.

2. Spray one muffin cup for each serving with cooking spray. Using two slices of ham for each cup, lay the ham slices criss-crossing each other, ruffling the slices into the muffin cup and up the sides to make it fit.

3. Crack one egg into each muffin cup. Sprinkle with salt and pepper. Top with cheese.

4. Bake for 10-12 minutes, or until white appears cooked. Sprinkle each serving with chives.