Crunchy Ham Casserole

There is something about this time of the year that makes me crave casseroles. This is a foreign concept to Mr. O-P, who tends to like his ingredients separated from one another. Me?  I like the ease of assembly, the ability to make ahead (usually early in the day before I get too busy and completely forget about dinner), and I love the coziness of eating it at a small table for two in front of a crackling fire accompanied by some crusty bread and a glass of wine.

This is a tasty dish that would serve equally well, I think, for both a formal brunch and weeknight dinner. The combination of ingredients includes broccoli and roasted red peppers, so the colors are appropriately festive and suitable for the season. As with all casseroles, feel free to experiment. Add water chestnuts instead of celery for the crunch. No roasted red peppers?  Substitute pimiento. Toast some slivered almonds to stir in with the onions for more depth of flavor. No ham?  Try cubed breast of chicken. As far as cheese, the Gruyere/Fontina combination, in my opinion, can't be beat, but use what you have on hand. Whatever you do, make this dish, light a fire, warm some plates, and enjoy!

Crunchy Ham Casserole

1 cup Gemelli (or other spiral pasta)

1 cup cubed ham

1/2 cup chopped celery

3 scallions, chopped

1 Melissa's Fire Roasted Sweet Red Bell Pepper, finely diced

1 (10 oz.) can cream of chicken soup with herbs (I used Campbell's)

1/2 cup sour cream

1/2 cup milk

1 teaspoon hot sauce (I use Crystal)

1 cup fresh broccoli florets, cooked and drained

1/2 cup Gruyere cheese, grated

1/2 cup Fontina cheese, grated

1 can Durkee® French fried onions, divided

Preheat oven to 350° F.

Fill a medium (2.5-3 quart) saucepan with water. Bring to a boil over high heat. Blanch broccoli for three minutes, remove with a slotted spoon to a bowl of cold water. In the same pan with broccoli water, cook the pasta according to package directions.

In a medium bowl, combine pasta, ham, celery, scallions, red pepper, and 1/2 cup of the French fried onions.   Pour ingredients into a 1.5-2 quart casserole. In a separate bowl whisk together soup, sour cream, milk, and hot sauce.  Pour half of the sauce over the pasta mixture.  Arrange broccoli on top. Pour remaining sauce over broccoli. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Top with remaining French fried onions. Bake for 5-7 minutes longer until hot and bubbly.

This post is linked to:

Full Plate Thursday

Tutorials Tips and Tidbits

Be Inspired Friday

Thanksgiving Savory Side Dishes - Vegetables

Seeking a sumptuous, savory side for your Thanksgiving meal?  Look no further!  These four vegetable side dishes are unique, tasty, colorful, and make a wonderful segue from summer to fall.  You can access the recipe of each dish by clicking on its name.

Buttered Carrots and Snow Peas

Sweet and crunchy, the perfect complement to your roasted turkey.

Haricots Verts with Bacon and Chestnuts

Elegant, woodsy, and delicious, and perfect for the winter holidays.

Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries

The sweet/tart flavor of the cherries is a delightful accompaniment to the sprouts; the pistachios provide the perfect amount of crunch.

Baby Cauliflower with Spicy Béchamel

Colorful and dressed in a spicy béchamel, this dish is always a winner.

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday

Starting with Soup

I don’t know how you begin your Thanksgiving meal, but I always start with a warming cup of soup.  It gives the turkey a chance to “rest,” and fills guests with anticipation over what comes next. Over the years I have tried many different varieties.  I’m not quite sure which one I like the best, but here, to inspire you in your culinary endeavors, are my top five.  Click on the name of the soup to take you to the recipe.

Harvest Soup

Made with squash, warm spices, and fresh herbs.

Cream of Celery Soup

Flavorful and creamy, a good vegetarian choice.

 Thai-Style Carrot Soup with Chrysanthemum Leaves

Unique, exotic, and delicious.

Monterey Mushroom Soup

Earthy and delicious with a complex taste.

Scallion Soup

Light and delicate, with the added convenience of make ahead.

This post is linked to:

Seasonal Sundays

Foodie Friday

Setting Your Thanksgiving Table

 If you're like me, you are already pondering the centerpiece and potential layout for your Thanksgiving table. Will you go with simplicity, or be over the top?  I may just opt for the simplicity of gourds, grasses, and candles this year. Then again, I may just change my mind. If you're in a quandary, here is a little eye candy from years past to help spur your creative juices. 

 A Thanksgiving table need not be fancy or make use of your best china. This table makes use of my every day Fiestaware, along with a special autumn pattern, and multicolored, fringed placemats. I just used a favorite pumpkin tureen and some berries as the centerpiece. Easy, colorful, and fun. 

 With an October birthday and a tradition of hosting the Thanksgiving meal I have acquired a lot of autumn dinnerware over the years, and I love it! This cozy house always makes a colorful splash no matter the setting. 

 Here it is shown on rustic placemats against a boldly patterned fabric used as a table covering. 

 Yellow-handled flatware and matching chalices as water glasses make this table really pop.

 A busy table cover and dinnerware calls for a simple centerpiece.  This lantern does the trick.

The same, simple pumpkin tureen from the first picture makes quite a showy centerpiece here. I arranged the flowers myself using four inexpensive bouquets from Sam's. I filled in with herbs and cuttings from both indoor and outdoor plants.

 One of the easiest ways to decorate a table is with a cornucopia. I found this one for a couple of dollars on clearance at Michael's. A trip to the produce section of my local market and the job was done. 

Tom Turkey makes an appearance every now and again, along with a harvest swag in which I intersperse gourds and little turkey candleholders. 

However you set your holiday table, whether simple, elegant, or over the top, remember to make it festive and fun. 

This post is linked to: 

Let’s Dish!

Tabletop Tuesday

Wow Us Wednesdays

My Favorite Things
Martha's Favorites
Good Life Wednesdays

Tablescape Thursday

Tutorials Tips and Tidbits

Be Inspired Friday

Feathered Nest Friday

Pork Tenderloin with Sautéed Korean Pears & Brandy Cream Sauce

It's Korean Pear season, and if you've yet to try this unique variety, now is the time. These pears are special. Thin-skinned, juicy, firm, and fragrant, they are fine for eating out of hand, and perfect for sautéing and serving up with thick, juicy slices of seasoned, roasted pork tenderloin. It is the perfect fall dish, and one that your family will adore.

The pork need not be brined to make this recipe, but brining adds so much flavor, juiciness, and tenderness to the pork, that I urge you to plan ahead and do so.

Pork Tenderloin with Sautéed Korean Pears

& Brandy Cream Sauce

1¼ pounds pork tenderloin, trimmed and brined (see below)

2 tablespoons butter
2 Melissa’s Korean pears,

peeled, halved, cored, cut into 1/3-inch-thick wedges
1 tablespoon granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon dried thyme

¼ teaspoon onion powder (NOT onion salt)

¼ teaspoon garlic powder (NOT garlic salt)

2 tablespoons butter, divided
1/2 cup chopped shallots

1 teaspoon dried thyme

¼ cup brandy
1 cup whipping cream
1/3 cup pear nectar (or chicken stock)

BASIC BRINE:
1 cup cold water
1/4 cup kosher salt
1/4 cup sugar (I used light brown)
3 cups ice water

To make the brine: Place the salt and sugar into 1 cup of water and microwave it for 3 minutes until everything is well dissolved. Pour mixture into a large bowl. Add the ice water and cool the mixture to at least 45°F. Submerge the pork tenderloin in the brine. Refrigerate for 4-6 hours. Remove the pork from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to use.

DIRECTIONS

Preheat oven to 350°F.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 15 minutes.

Melt 1 tablespoon butter in an oven-safe, large, nonstick skillet over high heat. Season pork tenderloin with pepper, thyme, garlic, and onion powders. Sear on all sides, about 2 minutes per side. Transfer pan to oven and roast for 50-60 minutes until internal temperature reaches 150°F on a meat thermometer. Remove to cutting board and cover with foil to “rest” while you make the sauce.

Melt 1 tablespoon butter in same skillet, scraping up bits. Add shallots and sauté 2 minutes. Stir in thyme. Add brandy; boil until reduced to half, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.

Reheat pears if necessary. Slice tenderloin crosswise into 1-inch-thick slices. Arrange pears around pork. Pour sauce over pork.  

Serves 4.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Full Plate Thursday

Foodie Friday