Tag: ham

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

by Pam on November 12, 2012

I love making individual frittatas for lunch. They are easy to make, healthy, and a great way to use up leftovers in your refrigerator. I am surprised that I have never tried adding cilantro to my frittatas before – it made such a wonderful addition to this dish. I loved the combination of flavors – spicy from the jalapenos, salty from the cheese & ham, and sweet from the baked tomatoes. I have a feeling I will be making this again very soon!

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1 slice of Canadian bacon ham, diced
3 slices of pickled jalapeno, diced
1 small slice of sharp cheddar, diced

2 grape tomatoes, sliced
1/2 tbsp fresh cilantro, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Top food TV for November

We’re rather excited about this month’s food TV. Not only is MasterChef: The Professionals back on our screens, but Heston Blumenthal’s here with a brand spanking new series, Heston’s Fantastical Food, supersizing some of Britain’s favourite childhood meals and treats. There are plenty of foodie delights to keep you entertained this November…

Great British Food Revival

The Great British Food Revival continues this month. From James Martin’s watercress knowledge to Ainsley Harriott’s love of British mustard, we’ve really enjoyed following each well-known chef as they’ve championed a different British ingredient. Still to come this month: John Torode sets out to revive duck, Glynn Purnel stands up for British shrimp, Monica Galetti takes on the asparagus, Tom Kerridge champions cured ham, Angela Harnett looks at ale and Michael Caines celebrates the British carrot.

When’s it on? BBC2, times vary

MasterChef: The Professionals

MasterChef is back and this time it’s professional. Judge Gregg Wallace is joined by two Michelin-starred chef Michel Roux Jr to search for a professional chef with enough talent to become Britain’s next culinary superstar. Joined by the formidable Monica Galetti, ten chefs from restaurants across Britain battle it out in the kitchen. From invention tests to skills tests, these chefs have got their work cut out for them and we just can’t wait to see the drama – and all that lovely food – unfold!

When’s it on? Starts Monday 5th, BBC2, 8.30pm weekdays

Heston’s Fantastical Food

Where has Heston been hiding? Back with his brand new series Heston’s Fantastical Food, it looks as though he’s pulling out the big guns and going supersize! This series sees amazing supersized versions of childhood favourites to bring excitement back into food. In the first episode Heston tackles a full English breakfast, including meter long sausages and jumbo baked beans. We’ll definitely be watching.

When’s it on? Starts Tuesday 6th, C4, 9pm weekly

Madhur Jaffrey’s Curry Nation

If you love all things spicy, Madhur Jaffrey will take you on a journey of Indian delights. Exploring the curry in modern-day Britain, Madhur shares her Indian food wisdom and delicious curry recipes. We’re looking forward to learning more about all the different blends and spices used in traditional curries.

When’s it on? Starts Sunday 4th, GoodFood, 9pm, times & dates vary

Where to next?

– Top recipes for November

– Keep all your fave recipes in one place with your very own recipes book

– Cheap, quick and easy recipes

Incoming search terms:

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

by Pam on September 19, 2012

I made this for lunch and I am telling you, it was SERIOUSLY delicious! I loved the sweet tomatoes and caramelized onion on top of the toasted artisan bread topped with the salty ham and the creamy Swiss cheese. The combination of flavors and textures was superb and definitely worth the time it took to make it. I have a feeling I’ll be making this one again soon.

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

Yield: 1

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 red onion, sliced
Sea salt and freshly cracked pepper, to taste
Handful of grape tomatoes
2 thin slices of artisan bread
Mayonnaise, to taste
Dijon mustard, to taste
Ham, to taste
1 slice of Swiss cheese, cut in half

Directions:

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)