Ham & Cheese All Grow'd Up

This is so easy I really shouldn't even post it but the ooh's and the ahh's I got today at lunch urged me otherwise! The other day at Adams Fairacre Farmer's Market I had bought some rosemary ham, which was super flavorful and moist but yet had this crunchy crispy edge with rosemary on it.  It was *divine* to say the least.  I have made several sammies with it but still had some bits left over and didn't want to waste any of it so I came up with this on the fly. 

This is my version of ham and cheese all grown up.  The sauce is the kicker here!  A light, creamy cheese sauce was spread on first, then the ham and finally a thin layer of mozzerella and provolone.  The two cheese flavors really complimented the ham and made for a great light lunch.  A small salad or fruit on the side would be perfect to make this into a full meal. 

And really, if you added some scrambled eggs before braiding, it would be a great brunch item.  You don't even have to braid it fancy like I did...you could flip it into a calzone shape or roll it up and slice it even.  Any way you do it, ham and cheese is winner winner!

Ham & Cheese Braid

1 package of Pillsbury's pizza dough, thick version
1/4 pound of rosemary ham (or your favorite)
2 tbsp butter
1/8 cup heavy cream or milk
1 tsp country dijon mustard, optional
1/4 bar of Velveeta, chunked up for easier melting
Shredded Mozzerella/Provolone, for sprinkling
1 beaten egg

Preheat your oven to 425. 

Roll out your pizza dough onto parchment paper set on the counter.  It will be all jumbled and wrinkley, thats fine.  Roll it out or pat it out with your hands very thinly into a big square.  (I trim mine off into a square with my pizza cutter b/c I have cooking OCD, I swear but you don't have to be so precise.)  Leaving a big two - three inch strip in the middle for the goodies to go, slice into the edges of the dough on each side, every 1/2 inch or so so you make flaps to fold over and braid with.  Set aside.

In a small sauce pan, melt your butter over medium low heat. Add the cream and chunked up Velveeta, whisking till combined and smooth.  Use a spoon, test to see if it coats the back of the spoon and stays there.  That's what you want...thick and creamy.  If its too thin, whisk in some more Velveeta.  Stir in the mustard if using.  Remove from heat and let cool a minute or two.

Spread on the cheese sauce in the middle of your dough in a thick layer right down the strip.  Add your ham on top of the cheese sauce, as much or as little as you want.  Top with a sprinkling of the mozzerella/provolone cheese.  Now the fun part!  Braid the dough over top of the ham and cheeses, pulling the dough across and stretching if you have to.  It's ok...its really forgiving to work with! When you get to the end, if you have dough left over, just trim it or tuck under the braid.   

Move the parchment paper to a low edge cookie sheet and brush the top of the braid with the beaten egg.  Salt and pepper to taste and pop it in the oven for about 15-18 minutes.  Let it cool for about 3 minutes before slicing or the cheese sauce will ooze out EVERYWHERE and you don't want that. 

Makes 4 individual size servings.  (or two if you're uber hungry!)

Veggie Cravings!

Let me be the first to say - I am NOT a veggie fan.  In fact, if its green, I more than likely won't touch it.  I am a self-admitted veggie snob.  I think those adorable brussel sprouts taste like dirt balls, greens smell moldy and dusty to me - I just can't do it.  Best I can do is celery with cream cheese and on certain days even that's pushing it.

I am oddly however, a veggie soup fan and every once in awhile, I get the insane craving for that lovely tomato beef broth with crispy crunchy corn, sweet carrots, soft potatoes and yes, even peas.  Its only made better by the fork tender beef that's been cooking for hours on end.  Add some crusty bread for sopping the broth and you're in sheer heaven.

Today was that day.  I heard the call and I answered.  It takes some slicing and dicing but man, is it worth it!  Beats Campbell's canned soup ANY day!  I made mine in my crock pot but you could surely do it stove top.  Clean out your veggie bin and add whatever you have laying around.  Its totally adaptable!  Hope you enjoy - now excuse me while I finished my third bowl!

Vegetable Beef Soup

2-3 pounds beef roast, trimmed of all fat
64 ounces of beef stock
6 ounce can of tomato paste
2 bay leaves
1 small onion, finely diced
3 celery stalks, diced
3 medium carrots, sliced thinly
3 Yukon gold potatoes, diced
1 c frozen corn (or fresh)
1/2 c frozen peas
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
salt/pepper to taste
1/4 c barley, optional
 
Place the roast in your crock pot and season with salt, pepper, garlic powder, oregano and onion powder. Pour in the beef broth and add water if needed to cover the roast. Drop in two bay leaves. Turn on low and leave to cook over night or until fork tender.

Remove the roast to a plate and allow to cool slightly. Fish out the bay leaves and discard. Add the tomato paste to the hot stock mix and stir well. Add all veggies EXCEPT frozen peas to the stock.

Using two forks, shred the meat into chunks. Add back to the broth and stir. Let cook in the crockpot for another two to three hours. Five minutes before serving, add frozen peas.

If using barley, add a few minutes before serving.