Week of April 10, 2016

Potato Hash with Basil Pesto

Sun - Ham and Potato Hash 
Mon - Ham Pie
Tue - Chicken Curry 
Wed - Scalloped Potato Slow Cooker
Thur - Meatloaf
Fri - Inside-out Cordon Blu
Sat - Read Beans ans Rice

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

Ham Pie

Crust:

NOTE: this is for 1 top and 1 bottom crust. You can make before, save crust in plastic wrap! In fridge for up to a week and in freezer up to 3 months (defrost before rolling)!
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to a week of frozen up to 3 months). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
2 carrots, diced

1/2 onion, diced
2 tsp fresh ground ginger

Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.

Inside-Out Cordon Blu

4-6 (about 2 lb) boneless, skinless chicken breast halves

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chicken in the 1 st bowl. One at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the meat. Lay on the cooling rack covered in parchment until all pieces are breaded.

Inside-Out Cordon Blu before melting cheese

To cook the chicken, heat the oil in a large skillet on medium heat. Add chicken one at a time, being careful not to splatter yourself. Cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of piece should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. 

Place on cookie sheet with a slice of ham and a slice of cheese. Place sheet in oven, on broil, for 2-3 minutes or until cheese is melted. Keep watch, do not allow to burn! Enjoy!

Scalloped Potatoes Slow Cooker Recipe

Using the Campbell's recipe, put I omit the onion, and because i do not like the cheddar soup, I switch this with mushroom soup. Also, add ham!

http://www.campbellskitchen.com/recipes/slow-cooker-scalloped-potatoes-50447