Ham & Cheese Lasagna

Got ham?

Sure, I bet many of us still have some leftover Easter ham in the frig, ... or have popped some in the freezer. Well, this Ham & Cheese Lasagna is my absolute favorite way to enjoy our leftover Easter ham ...

Continue Reading >>

Got ham?

Sure, I bet many of us still have some leftover Easter ham in the frig, ... or have popped some in the freezer. Well, this Ham & Cheese Lasagna is my absolute favorite way to enjoy our leftover Easter ham ...

Continue Reading >>

reade more... Résuméabuiyad

Ham & Cheese Grits Casserole (... & kissing a giraffe)

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

reade more... Résuméabuiyad

Traditional New Year's Day Collards {Pressure Cooker Method}

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...

... and then put in some onions, garlic, ham hocks, and other good stuff.

He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly

Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...

... and then put in some onions, garlic, ham hocks, and other good stuff.

He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly

Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

reade more... Résuméabuiyad