Ham and Cheese Braid. I am in love. Not only is this sandwich bread/ braid use only four ingredients, but it is also incredibly delicious!
Yes, you heard that correctly. ONLY FOUR INGREDIENTS. Four ingredients and about half an hour of your time, and you and your family can be enjoying this tasty hot sandwich too!
I had some leftover ham that needed using up and I had also bought some refrigerated crescent dough, which needed using.
I don't know why I do it, but, every time they put that stuff on offer at the grocery store, I end up bringing home one or two cans! Its inevitable.
I can't remember the last time I actually rolled it into crescent rolls. I most always use it for something else. It is actually a pretty handy store cupboard refrigerated ingredient to have on hand!
I use it for all sorts. I have filled them with just about everything under the sun. My Pumpkin Pie Rollups are really popular around here this time of year. So are my Reuben Roll Ups.
To be honest you can fill refrigerated crescent rolls with just about anything and come up trumps! Seriously!
These Cherry Croissants are a real favorite of mine. Cherry Pie filling stuffed into a crescent roll, baked in a muffin cup and then drizzled with an almond drizzle frosting.
I mean, what's not to LOVE about that!
Today I had a quantity of leftover cooked ham to use up. I went searching online and found this delicious recipe on Plain Chicken.
Not only did it look quick and easy to make, but it included a lot of my favorite things. Ham. Cheese. Honey Mustard. A triune of amazing flavors that go together really well.
I also just happened to have everything I needed in my refrigerator. So it was a go from the start!
WHAT DO YOU NEED TO MAKE HAM & CHEESE BRAID
Not a lot really.
- Refrigerated Crescent Roll Dough
- Cooked baked ham
- Grated cheese
- Honey mustard
Its simple really.
There are other things you could use rather than the crescent roll dough as well. Ready rolled all butter puff pastry would work very well as would your favorite baking powder biscuit recipe.
You can find mine here. It would work beautifully. Just roll it out into a rectangle and proceed as per the recipe states. It is the same with the puff pastry.
Its my mom's baking powder biscuit recipe, which does make rather a lot, so if you decide to use that, shape and cook half of the recipe as biscuits (which you can freeze to enjoy another time) and half as this tasty braid.
HOW DO YOU MAKE HAM & CHEESE BRAID
Its really simple to make these. As simple as one two three. I like to start by making the filling.
You begin with already cooked ham. You can either use leftovers from a ham dinner, or you can start with cooked ham you have bought in the shops. You need to cut it into small cubes or pieces.
If you are using leftover cooked ham, cut the ham into slices about 1/3 of an inch thick. Stack the slices and then cut through the stack into strips. Then cut the stacked strips into smaller pieces crosswise. (I hope that made sense.)
Pop this into a bowl and add the grated cheese and honey mustard, mixing it all together well. Start preheating your oven now.
Now you need to unroll your croissant dough. I do this right on a piece of baking paper on a baking sheet. You will note that there are already cut separations and perforations in the dough.
Press these closed with your finger tips until you have a solid sheet. (They may fall apart a bit anyways when baking, but not to the detriment of the bake.)
Eyeball the rectangle of dough and visually divide it into thirds lengthwise. Spoon the ham filling down the center third of the dough. It will look like a lot.
Personally I took the cue from Plain Chicken and reserved a bit of it to spoon on the top at the end. As you can see from the photos, it looks really scrumptious that way.
The other two thirds of the pastry rectangle is what will be used to braid over top of the filling. Snip the dough almost all the way to the filling on either side of it.
Make about ten strips on each side, ending about 1/2 inch away from the actual filling. You want each strip to be at least 1 inch in width. The next part is the fiddly part, but even that is fairly easy.
I say fiddly, but it really isn't and there is no right or wrong way to do it. Gently pull the strips up and over the filling to cover it, one at a time and criss crossing them with the strips on the other side.
Just as if you were doing a braid, or plait as it is called in the UK. Don't tug on them too hard as you don't want them to tear. The important thing is that you reasonably cover the filling so that it doesn't ooze out all over the place.
That's it. You have shaped it and now it is time to bake it. (Don't worry if you have reserved some for topping, you don't add that until just before the bake is finished.)
Bake for 20 to 25 minutes in the oven, adding the additional ham cheese mixture (if using) for the last five minutes of the bake.
Its done when the cheese has melted, the filling is hot and the pastry is flaky golden brown.
Oh my but this was some tasty. It would make a fabulous lunch served with hot cups of soup, or as a snack on game nights.
You could also add a bit bits to it if you were really keen, like chopped spring onions. But I can promise you it is pretty tasty just as it is.
I really hope that you will want to make this tasty bake. I can already see all sorts of applications for this idea. Tuna melt. Hot chicken salad. Roast beef and cheese, etc. As you can see my wheels are turning in overtime!
Delicious!
Ham & Cheese Braid
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious!
Ingredients
- 1 can of refrigerated crescent rolls
- 1 1/2 cups (225g) cooked ham, chopped
- 2/3 cup (80g) shredded medium cheddar cheese
- 1/4 cup (60g) honey mustard
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Have ready a baking sheet which you have lined with baking paper.
- Stir the ham, cheese and honey mustard together in a bowl. Set aside.
- Open your can of crescent rolls. Unroll the rolls lengthwise on the baking sheet. Do not separate into individual rolls. Leave whole.
- Press together any seams or perforations so that you have one solid sheet.
- Spoon the ham/cheese/mustard mixture down the center of the sheet of dough. (reserve some to spoon on the top if desired)
- Cut the sheet into strips down each side of the dough, leaving about 1/2 inch clear next to the filling.
- Pull each strip up and over the filling alternately to cover, creating a braided pattern.
- Bake for 20 to 25 minutes. If you reserved some filling to spoon on top, remove from the oven at 20 minutes, spoon the filling over top and return to the oven for a further 5 minutes.
- It is done when the cheese has melted, everything is heated through and the pastry is golden brown.
Notes:
If you don't have crescent roll dough a sheet of all butter puff pastry works well. Also in the UK you can use Ready Rol refrigerated Croissant dough. Alternately you can use your favorite recipe for baking powder biscuits. Use one that makes 8 to 10 biscuits.
This old fashioned potato side dish has been a favorite in my family for many, many years. My grandmother made it for her family and my mother made it for us. My own children also enjoyed it.
Of course like any of these dishes, each generation adds something into the mix. I strongly suspect in my grandmother's day it was just the corn, milk, potatoes, onions and seasoning.
Mom always added a bit of summer savory to the mix. I no longer do that myself, but I do like to add some cheese to the layers.
Basically it is just creamed corn, sliced potato, and sliced onion layered in a baking dish with some flour and cheese, as well as seasoning between the layers.
A bit of milk is poured over top and then the whole lot is baked in the oven until the potatoes are tender. I also like to add a layer of buttered cracker crumbs on top.
I am a person who likes a bit of crunch on things like this. You can't beat buttered cracker crumbs, although I have also been known to use bread crumbs as well when I didn't have any crackers.
I love that crunchy buttery topping and my family did as well. When this was on the menu, my children were very happy campers!
I loved it because I could make the dish as large or as small as I needed it to be, depending on how many mouths there were sitting around the table. Its very easy to amp up or amp down. A lot of these old recipes are!
WHAT YOU NEED TO MAKE CORN AND POTATO SCALLOP
Simple store cupboard ingredients. I love recipes like this. Simple ingredients put together in a most delicious way!
- potatoes
- onions
- grated cheese
- whole milk
- salt and black pepper
- creamed corn
- all purpose flour
- buttered cracker crumbs
Unlike regular scalloped potatoes, there is no need to make a cream sauce on top of the stove. This simple recipe leaves that step out.
Instead the creamed corn, milk, cheese and flour work together in this tasty dish to make a creamy sauce.
HOW TO PREPARE THE VEGETABLES FOR CORN AND POTATO SCALLOP
Generally speaking one large potato and a small onion will be all you need for every two to three people. I like to use a russet type of potato. I do peel both the potato and the onion.
Once you have your potato peeled, cut it in half lengthwise and then cut each half crosswise into thin slices, each resembling a half moon.
The onion is treated the same way. Peel, cut in half lengthwise and then cut in half crosswise into half moons.
HOW TO MAKE CORN AND POTATO SCALLOP
Once you have your vegetables all prepped it is as simple as just layering things up in your casserole dish. Its not difficult at all.
The size of the casserole dish you use will depend on how many people you are feeding and how many potatoes you are using. Today I was making a small-batch which would feed only two to three people.
I used a 2-cup (1-pint) round Pyrex casserole dish which has a lid. Butter the dish really well. (This makes clean up a lot easier.)
I start by spreading about 1/4 of the can of creamed corn in the bottom of the dish. Onto that I put a layer of potatoes. I tend to do this in concentric circles, beginning at the outer edge.
Next I add a layer of onion. I always separate the half moons of sliced onion into separate bits. I just scatter some of these over top, and then dollop on another 1/4 of the can of creamed corn.
I season with some salt and pepper and sprinkle on a bit of flour and some grated cheese. Not a lot of any one thing, but just enough so that you know it is there. If you don't want to use cheese, you can dot with butter.
The cheese/butter works with the flour and cream corn to make a sauce when it bakes. I just keep repeating the layers until everything is used up, ending with some cheese on top if I can. Over that I scatter the buttered cracker crumbs.
It works out to 4 layers of creamed corn and three of everything else, if that makes sense. Once you have everything layered in you add some milk.
How much milk you need depends on how much you have in the dish and the size of your dish. I use the tip of a knife to move things around a bit so that the milk can get right down to the bottom of the dish.
You do not want anymore than 1/3 of the casserole dish filled with milk, unless you want a mess at the end. (Milk doubles in volume when heated!) Cover tightly and bake until the potatoes are tender and everything is bubbling away.
You can remove the cover for the last five to ten minutes of baking so that the cracker crumbs get all nicely browned and crispy. That's it!
This is such a simple homey dish. It wouldn't win any beauty contests, but I can tell you it would probably come first place in a taste contest because it is extremely delicious.
I can't think of anything that wouldn't go with this. Yesterday I had it with some roast ham, but it is just as good with chicken, or pork, lamb, fish, etc. Its just plain good eating no matter what!
I really hope you will make it! I used the smaller can of cream corn yesterday. When I make it for a larger group I use a large can, maybe even more depending.
I don't personally think there is such a thing as too much cream corn, but then again, I have been known to eat it with a spoon, cold and fresh out of the tin. 😆 Yes, I am that person!
Corn and Potato Scallop
Yield: 2 - 3
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This old fashioned side dish is an old family favorite. You can multiply it very easily to serve more people if you wish. Its delicious, easy to make and goes with just about any protein you can think of!
Ingredients
- 1 large potato, peeled
- 1 small onion, peeled
- 1 can of creamed corn (you may not need it all)
- 2 TBS flour to sprinkle
- salt and black pepper
- grated cheddar cheese to sprinkle (about 4 TBS)
- a handful of buttered cracker crumbs
- milk as needed
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small (2 cup/1 pint) deep glass baking dish.
- Cut the potato in half lengthwise and then cut into thin half-moons cross-wise. Do the same with the onion.
- Place 1/4 of the creamed corn in the bottom of the casserole dish. Top with 1/4 of the potatoes and the onions. Season with salt and pepper, sprinkle with 1/2 TBS flour and 1 TBS of the cheese. Repeat 3 times until you have all layered in the dish.
- Pour the milk over top, using the tip of a knife to move things around a tiny bit in order to allow it to get down to the bottom. Do not fill more than 1/3 of the baking dish with milk. Scatter the buttered cracker crumbs on top and then cover tightly with a lid.
- Bake in the preheated oven for 45 minutes to 1 hour until the potatoes are soft and everything is bubbling. Uncover and allow to brown for about 10 minutes.
- Remove and let stand for 5 to 10 minutes before serving.
Notes:
You may want to place the casserole dish on a baking tray just in case it bubbles over in the oven. Also, I sometimes start this in the microwave to help it cook quicker. About 6 minutes on high, and then pop into the oven as above. It should be done in 35 minutes or so.
Sheet Pan Chicken Fajitas! Olé !! This has to be one of the quickest, easiest and tastiest weeknight suppers ever! If you are like me and love Tex Mex Flavors, then you are going to love this.
Not only are they really simple to make, but clean up is a breeze! Especially if you line your baking sheet with some aluminum foil!
I'm all for easy these days. Whatever can get me in and out of the kitchen faster works for me! And if it happens to be delicious on top of that, well, you have a winner winner chicken dinner!
Although I have never travelled to Mexico, I love adore Tex Mex and Mexican flavors. They were not something I grew up with.
The most Tex Mex my mother ever got was making chili con carne on Saturday nights for my dad from a recipe on the side of a tin of tomato soup!
When I was married before and we were living in London, Ontario, we used to sometimes to go ChiChi's which was a Mexican food chain they had in the city.
I always got the Chimichangas. So, so, SOOO good! I used to drink in those days and so I would get a Margarita to go along with them! Also very good.
Then when we moved to New Brunswick we used to frequent a place in Fredericton called Mexicali Rosa's. It had a great atmosphere, with red chili fairy lights, Mexican mariachi music, etc.
You got free warm tortilla chips and fresh salsa while you were waiting for your meal. I always go the fajitas. They came hot to the table sizzling in their own cast iron skillet. Sooooo yummy!
Other than, that any Mexican food, aside from my sister's nachos, I learned how to make at home via reading and experimentation. My après Thanksgiving and Christmas Turkey Enchiladas are legendary!
I spied this recipe in a book I have from Ricardo, entitled Sheet Pan Everything. The recipe looked really simple and easy and the photo in the book, mighty tasty. I downsized the recipe to feed just two people.
WHAT DO YOU NEED TO MAKE SHEET PAN CHICKEN FAJITAS
Simple, simple, simple. I bet you probably have everything in your larder right now to make these!
- boneless, skinless chicken (I like to use a mix of breast and thigh meat)
- red, green and yellow bell peppers
- onion
- canola oil
- mild chili powder, ground cumin, ground coriander
- garlic powder
- dried oregano leaf
- salt and black pepper
- fresh lime juice
HOW TO MAKE SHEET PAN CHICKEN FAJITAS
Again, nothing could be easier. You start by prepping your vegetables. I used a small red pepper and half each of a small green and yellow pepper. I also used a medium onion, peeled. Cut the peppers into thin strips and the onion into thin wedges.
If you are lazy like me, you will want to line your sheet pan with some foil for a really easy clean up. Pop the vegetables onto the lined (or not) baking sheet and toss them together with a bit of seasoning and half the oil.
As I said, I like to use a mix of thigh and breast meat for variety. You can use all of one or all of the other, depending on your own taste.
Cut both meats into thin strips. For the thighs, trim off any visible fat and cut crosswise into strips. For the breasts I cut them in half horizontally and then crosswise into strips. Don't make your strips too thick or they won't cook in the recommended time.
The chicken gets tossed together in a bowl with the spices, herbs, seasonings and remaining oil. If you really want to enhance the flavor, toast the cumin, chili powder, and coriander in a hot skillet for about 30 seconds before adding it to the chicken.
The chicken then gets added to the vegetables on the baking sheet and you pop the sheet into a fairly hot oven for 10 minutes. Take it out stir, and then in again for a further 10 minutes.
Take the baking sheet out, squeeze the lime juice over top and your filling for your fajitas is ready! Easy peasy.
I heat the tortillas wrapped in foil in the oven for the last five minutes of the cook time for the chicken. Just pop the foil back right on the oven rack. They will be perfectly heated.
While everything is cooking you might want to get all of your toppings assembled. I like guacamole, salsa, sour cream and cheese.
You may like something completely different. Some chopped spring onion would also be nice, but really not necessary.
I pop the filling into a heated bowl and bring it to the table along with the tortillas and individual toppings, ready for people to build their own fajitas. Don't forget additional lime wedges for squeezing!
As you can see easy peasy, lemon squeasy as they say in the UK!
I dare say if you are into beef, you could slice sirloin steak or top round thinly and cook in much the same way. I did use pre-shredded cheese today, but normally I would grate my own.
These were delicious! So simple and yet incredibly tasty. Why bother with a skillet and having to clean up the top of your stove if you don't have to!
Chicken sheet pan fajitas for two. A very good thing. 😁
Sheet Pan Chicken Fajitas
Yield: 2
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
This is a quick and easy sheet pan supper, all in one with fab Tex Mex flavors. Perfectly sized for two but easily doubled.
Ingredients
- 1 small red pepper, trimmed, seeded and cut into strips
- 1/2 each yellow and green pepper, trimmed, seeded, and cut into strips
- 1 medium onion, peeled and cut into thin wedges
- 1 TBS canola oil
- 1 boneless skinless chicken thigh, cut into strips crosswise
- 1 boneless skinless chicken breast, cut in half lengthwise and then across into strips
- 1/2 TBS mild chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp garlic powder (not salt)
- the juice of half lime
You will also need:
- 4 medium sized (8-inch round) soft flour tortillas
Toppings for serving: (all optional)
- Prepared guacamole
- Tomato salsa
- Sour cream
- 1 cup (120g) mild grated cheese
- 1/2 lime cut into wedges
Instructions
- Place your oven rack in the middle position in the oven. Preheat the oven to 425*F/ 220*C/ gas mark 7. For easy clean up, line a rimmed baking sheet with some aluminum foil.
- Place the vegetables on the baking sheet. Toss with 1/2 TBS of oil and some seasoning. Spread out.
- Combine the chicken strips in a bowl with the remaining oil, the chili powder, garlic powder, cumin, coriander, oregano and some seasoning. Add to the sheet pan with the vegetables.
- Roast in the oven for about 10 minutes. Remove from the oven and give everything a good stir. Return to the oven and roast for a further 10 minutes, until the chicken is cooked through and the juices run clear. Remove from the oven and squeeze the juice of half a lime over all.
- In the meantime, wrap the tortillas in some aluminum foil. Place into the oven, directly on the oven rack, for the last 5 minutes of the chicken cook time.
- Remove from the oven. Turn out into a bowl and serve at the table with your chosen toppings, the warmed tortillas and lime wedges for squeezing.
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