Submissions for yesterday's game left me pleasantly surprised. I honestly had it in my head that there was no way to make those 3 ingredients anything but bland.
Here they are:
From Ian over at Gallumphing Gourmand,
the yummiest take on risotto I've seen in a long time!
Piggies Are The Blanket
1 C arborio rice
4 C chicken stock
½ lb. thinly sliced ham
½ lb. bacon, cooked and crumbled
2 C cheddar cheese, shredded
¾ C parmigiano reggiano cheese, shredded
1 medium onion, diced
4 cloves garlic, minced
2 tbsp butter
1 tbsp extra virgin olive oil
Bring chicken to a simmer in a saucepan.
In a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add
onions and garlic and cook until soft, about 2 minutes.
Add rice and stir to coat with butter and oil. Let cook for about 3-5
Add simmering stock, ½ C at a time, stirring enough to keep the rice from
sticking to the edges of the pan. Wait until the stock is almost completely
absorbed before adding the next ½ C. This process will take about 20
minutes. The rice should be just cooked and slightly chewy. Stir in the
parmigiano, and the crumbled bacon. Remove from heat.
Now comes the fun part.
Preheat the oven to 400F.
Lay out some slices of ham on a baking sheet. Spoon a couple of heaping
tablespoons of the rice mixture on to each slice, and roll them up into
tubes. The tubes should be completely filled with rice.
Place the tubes into a lightly greased casserole dish side by side.
Sprinkle the grated cheddar cheese over the top of the ham rolls, and cover
that with some breadcrumbs. Add more fresh ground pepper if desired.
Bake at 400F for about 20 minutes, until the cheese is melted and bubbly.
From Dalene at From the mixed-up files of a middle-aged mind one of her mother's dishes:
Cheesy Ham Bake
My mom--who, with six kids to feed as well was the queen of making a
lot out of a little--used to make something like this, although I'm
going to kick it up a notch. (only one notch, however)
Steam a pot of a nice Calrose rice.
In the meantime chop a bunch of green onions, grate the cheddar cheese
and chop some slices of pre-baked ham. Still it all together with
grated carrots, one half-pint of cream and a generous cup or two of
fresh peas, lightly steamed. Season with sea salt and dashes of garlic
powder and paprika.
Pour into a casserole dish, cover and bake till heated through. Top
with more cheese (why not?) and bake again, uncovered till cheese is
Here is what I came up with:
Marinated Ham and Rice Salad
3 c cooked long-grain white rice
1 c ham cubes about 1/2" dice
1 c cheddar cheese cubes about 1/2" dice
1/2 black olives-halved
1/4 c small diced carrot
1/4 c small diced green pepper
1/2 c frozen baby peas
1/2 c grape tomatoes-halved
1 bottle (oz) Italian dressing
Combine all ingredients and toss well. Chill for 3-4 hours to allow flavors to blend well.
Serve with a crusty French bread or rolls and fresh butter for a hearty lunch.
And lastly, one from my recipe files:
Ham and Broccoli Casserole
2 cups chopped, cooked ham
10 oz. frozen broccoli
1 cup cooked rice
10 3/4 oz. can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1 pkg. prepared stuffing mix
salt and pepper to taste
Combine all ingredients except stuffing in 9x13 baking dish.
Prepare stuffing mix according to package directions. Spread
stuffing over ham mixture. Bake at 325 F for 1 hour until top
is browned and mixture is bubbly.