SANDRA'S HAM and CARAMELIZED ONION PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, sweet ham, mozzarella,

parmesan, parsley and a white sauce.

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 1-Hr/10-Mins. prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup finley chopped sweet, cooked ham

2 tbsp. finely chopped fresh parsley

homemade ranch dressing

3 tablespoons homemade ranch dressing, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with ham, caramelized onion, and parsley; drizzle with ranch dressing. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. ~ Enjoy!

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Tip:
Feel free to substitute the ham with finely diced chicken or turkey, that's divine too!

SANDRA’S MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

SANDRA'S WHOLESOME PINTO BEAN AND HAM SOUP

The perfect hot bean and vegetable soup
on a snowy Alaska winter night...

Servings: (8 to 10)

Prep: 10 mins. |

Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried pinto beans

-6 cups water

-6 cups low-sodium chicken broth

-1 tablespoon cider vinegar

-2 heaping teaspoons brown sugar

-2 cups cooked ham, cubed

--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)

-1 lg. carrot, scrubbed, and chopped

-2 ribs celery, chopped

-½ onion, diced

-1 russet potato (or sweet potato), peeled and chopped

-1 garlic clove, minced

-1 bay leaf

-1/8 teaspoon each: dried oregano, basil, and thyme

-1/2 teaspoon freshly ground pepper

--(I do not add any salt due to the saltiness of the ham)

-Dash of hot sauce

METHOD

Spread the dried pinto beans out on a baking sheet and pick through them; toss any unwanted matter, then rinse beans in a colander. In a large dutch oven (or heavy-bottom soup pot), bring pinto beans and water to a boil. Cover, and reduce heat to simmer and par cook for 1 hour. 

Drain beans in colander, and return to dutch oven. Add broth, cider vinegar and brown sugar, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes; stirring occasionally. 

Add remaining ingredients, cover, and simmer for 30 additional minutes, until vegetables and beans are tender. 

Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot wheat rolls or crusty slices of French bread. ~ Enjoy!

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*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the bean cooking process, and remove after 1 hour to pull meat from hocks or bone, cube (when draining beans), and return to pot when adding vegetables.

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA'S FRESH RASPBERRY SAUCE or PUREE (For Desserts or Savory Dishes)

A wonderful sauce
or puree
to incorporate into
sweet desserts
or savory dishes...

Prep. 3 Mins.
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.



INGREDIENTS

1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water


METHOD

Combine raspberries, brown sugar, orange juice, 

and kosher salt in a cold saucepan. 

Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools. 

Puree sauce in

blender 

or with a 

handheld immersion 

blender.

Strain puree through a fine sieve, 

using a spoon to push all it through, while retaining seeds. 

Serve warm or cold.

Any leftover puree will keep in the 

refrigerator for up to two weeks. – Enjoy!

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Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.

SANDRA’S GRILLED HAM REUBEN SANDWICHES

The traditional method is to use Pastrami,
although I had Ham on-hand today ~
These are superb!

Serves: 2

Prep: 5 Mins. |
Grill: 4 to 6 Mins.

INGREDIENTS

2 teaspoon unsalted butter, at room temp

4 slices whole wheat bread

2 tablespoons mayonnaise

1-1/2 tablespoons ketchup

1 tablespoon gherkins, finely chopped

½ teaspoon lemon juice

4 slices *Dubliner cheese (or Jarlsberg or Swiss)

4 thin slices of quality ham

4 tablespoons sauerkraut, squeezed dry

***Suggested serving options:

--Prepared French fries, with ketchup for dipping

--2 dill pickles, halved lengthwise

METHOD

On a paper towel, spread each slice of bread with butter on one side, and flip them over.

Mix mayonnaise, ketchup, sweet pickles, lemon juice in a small bowl, and spread on each bread slice (non-buttered sides). Top spread with half the cheese, ham, sauerkraut, and remaining cheese. Top with other bread slices (sauce-side down).

Heat a large non-stick grill (or regular) skillet over medium heat. Grill sandwiches for 2-3 minutes on each side until bread is golden and cheese melts. Cut each sandwich diagonally in half and serve with French fries and ketchup for dipping, and dill pickle slices.

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(*) – We purchased the 2-lb. Irish Dubliner cheese from Costco ~ It has a very distinct flavor with a hint of sweetness, and it's a fine melting cheese.  It’s also delicious as a snack with sliced apples!

SANDRA'S INDIVIDUAL DUAL POTATOES AU GRATIN

These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick

2 green onions, sliced

1 cup milk

1 tablespoon rice flour (or all-purpose flour)

Laying out ingredients beforehand

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry marjoram

Kosher salt and ground pepper, to taste

½ cup monterey jack cheese, grated

½ cup sharp cheddar cheese, grated

2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices

-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes

Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven

Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.

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Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

SANDRA'S HAM BREAKFAST STRATA – FAMILY SIZE

This makes for the ultimate breakfast or brunch, 
and it's so very easy to prepare...

Servings: (6 to 8)
Prep: 15 Mins. |
Bake: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

1 tablespoon vegetable oil
1 cup crimini mushrooms, sliced (or button mushrooms)
1 cup chopped zucchini
1 cup fully cooked ham, cubed
2 green onions, roughly chopped
½ cup red bell pepper, chopped
1 small garlic clove, minced
1 (8 oz. pkg.) cream cheese, at room temp.
1/4 cup heavy cream
6 eggs
2 cups cubed whole wheat bread, crust removed, cut into ½” cubes
1 cup cheddar cheese, shredded
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon fresh basil, chopped (and whole leaves for garnish)
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

METHOD

Preheat the oven to 350 degrees. Prepare a 10” round  by 2” deep casserole dish (or a 9”x12” rectangle baking dish) sprayed with oil, and set aside.

Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and saute the crimini mushrooms, zucchini, ham, green onions, red pepper, and garlic, just until vegetables are tender for about 3 to 4 minutes, and remove from heat.

In a medium-mixing bowl, whisk the cream cheese and heavy cream until smooth, and then add the eggs and mix to combine. With a spoon, fold in the bread, cheese, sun-dried tomatoes, basil, kosher salt, and ground pepper, including the vegetable mixture.

Pour into the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until a knife inserted in  center comes out clean. Let stand for 10 minutes to set before serving, and cut into serving-sized pieces.  Garnish with fresh basil leaves. - Enjoy!


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Tips: I like to serve the Breakfast Strata with wedges of fresh cantaloupe, and fruit juice - oh, and any leftovers are great reheated!


Also, this is a brunch favorite, so you might wish to double the recipe and bake it in two baking pans for special occasions.

SANDRA'S SUPERB SPLIT PEA and HAM SOUP

I love making this soup as it yields 3 quarts:
1 quart for eating and storing leftovers in refrigerator; the other
2 quarts for storing for later meals in the freezer, simply
thaw overnight in the refrigerator before reheating...

Yield: (3 quarts)

Servings: (10-12)
Prep: 15 mins.
Cook: 40

INGREDIENTS

1st addition ingredients:

1 (16 oz. pkg.) dried green split peas

8 cups water

1 tablespoon better than bullion chicken paste

1 tablespoon apple cider vinegar

1 teaspoon agave

2 cups cooked ham, cubed

1 bay leaf

1/8 teaspoon each: dried oregano, basil, and thyme

1 teaspoon garlic granules

2 quarts for freezer;
1 quart for eating now...

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

(I do not add any salt due to the saltiness of the ham)

Dash of hot sauce

2nd addition ingredients:

1 lg. carrot, scrubbed, and chopped

2 ribs celery, chopped

½ yellow onion, diced

1 large russet potato, peeled and chopped

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter.

In a large Dutch oven (or heavy-bottom soup pot), add the 1st addition ingredients and bring to boil over high heat, cover, and cook for 10 minutes.

Add remaining 2nd addition ingredients, cover, and bring to boil, reduce to simmer for 25 to 30 minutes, or until vegetables and split peas are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

~~~~~~~~~~~~~~

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.

SANDRA'S GLAZED HAM with SMASHED POTATOES 'n CARROTS

A very delectable and classic no-fail roasted ham 
with Smashed Potatoes 'n Carrots...

Servings: (12)
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.

INGREDIENTS

---Roasting Ham:
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard

---Smashed Potatoes 'N Carrots
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste

---For a delicious accompanying sauce
(click here for: Sandra's Cranberry-Pineapple Chutney)

METHOD

--Roasting Ham:
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin.  Roast, covered, for 2 hours.

Meanwhile, in a small bowl mix honey, mustard and ground cloves.  Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.

Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.

--Smashed Potatoes 'N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]

Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt.  Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!

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Tip:  Serve with your favorite sides, desserts, and so on... ~ Find many other options under the HOME tab, click on Special Occasions, and then scroll down to Easter or another special occasion.

SANDRA'S HAM and POTATOES AU GRATIN

A splendid side dish to add to any entree, 
or to take to a get-together...

Servings: (4)
Prep Time: 15 Mins. |
Cook Time: 45 Mins.

Posted by Sandra

INGREDIENTS

4 cups red potatoes (*par-cooked in microwave to speed baking time)
½ yellow onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 cups medium shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-1/2 cups cooked ham, cut into ½” cubes

***Topping (Halfway through cooking)
¼ cup panko breadcrumbs
2 tablespoons parmesan cheese
½ teaspoon paprika
1 tablespoon, butter melted

METHOD

*Carefully pierce the whole-unpeeled red potatoes with a knife, and place on glass pie plate and microwave on high for 5 minutes to par-cook them, and set aside to cool.

Meanwhile, in a saucepan melt butter over medium-heat; stir in onions and saute until translucent, add flour and continue (switching to a whisk, and whisking constantly for 1 minute so flour flavor cooks out.) Gradually add milk; whisking until mixture thickens and bubbles. Add cheese, garlic powder, paprika, ground mustard, and salt and pepper; stirring until the cheese melts, and then remove from heat.

Preheat oven to 375 degrees.

Cut the unpeeled par-baked red potatoes into ½” cubes, and place them with the cubed ham into an oil-sprayed 9”x13” baking dish (placed over a foil-lined baking sheet in case of potential drippings). Pour sauce over potato mixture and fold gently to combine.

Cover dish with foil, and bake for 30 minutes. Meanwhile, mix the topping ingredients in a small bowl. Remove baking dish from oven after 30 minutes, and sprinkle with topping mixture, and then return to oven, uncovered, and continue baking for 15 final minutes.

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--TIP: This is an entree in itself, which I like to serve with a garden salad alongside.

MILLIE'S ARTICHOKE and WILD RICE SALAD

We used to make this salad
religiously when my friend Millie
lived in Juneau, and we often shared we it while others
made different salads to swap for lunch
so we all had a variety = great memories...

Servings: (6)
Prep Time: 5 min. |
Cook Time: (To cook wild rice)

Posted via Millie via Sandra

INGREDIENTS

***Salad:
· 1 box -long-Grain-Wild-Rice-Quick Cooking (Steam wild rice according to directions.)
· 2 cups cooked turkey (or ham), cut into ½” cubes
· 1 cup Swiss cheese, chopped into ¼” cubes
· 2 green onions, finely sliced
· 2 celery stalks, finely chopped
· 1 (14 oz. can/jar) marinated artichoke hearts, drained, then cut into quarters
· 1 (4 oz. can) of sliced black olives, drained


***Dressing:
· ¼ cup lemon juice
· 2 teaspoons dijon mustard
· kosher salt and ground pepper to taste
· ¼ cup light olive oil

METHOD

Cook wild rice with seasoning packet according to package directions, and set aside to let cool.

Meanwhile, whisk the dressing ingredients in a medium non-reactive bowl (glass or ceramic) until emulsified. Add salad ingredients; toss, and then refrigerate for at least a ½ hour for flavors to meld before serving. - Enjoy!