annie blog

What To Do With Leftover Ham
I’ve posted this recipe on my blog before, but I thought that I’d put it here again, because it is such a good use for leftover ham.

Crustless Savory Quiche

3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham
2 T. minced green onion
1/2 cup sliced fresh mushrooms (optional)

1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.

Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.

Another leftover ham recipe is coming your way tomorrow!

Somebody LIKES Trains

If it was up to him, he’d still be at the controls of this locomotive.

Somebody LIKES Trains

If it was up to him, he’d still be at the controls of this locomotive.

Somebody LIKES Trains

If it was up to him, he’d still be at the controls of this locomotive.

Salmon Cakes
This is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed.

Vegetable oil or olive oil for frying
1 1/3 cup panko
16 oz. cooked and flaked salmon
3 large eggs, beaten
2 rounded tsp. greek seasoning
1/2 red bell pepper, seeded and finely chopped
1/2 sweet yellow onion, finely chopped
zest from 1 large lemon
salt and pepper to taste (you may not need this, depending on which greek seasoning you use)

1/3 cup mayo
1/3 cup chili sauce

Heat the oil in a heavy frying pan over moderate heat.

Put the flaked salmon in a bowl. (I used frozen salmon fillets that I poached using water, s & p and the lemon juice from the zested lemon in the recipe.) Add the panko and work it with your hands a little before adding the eggs, seasoning, bell pepper, onion and lemon zest, salt and pepper. Form the cakes with your hands and place them on a plate. They should be roughly 2.5 inches across and a little less than an inch thick. You’ll probably have 8-12 of them. Fry them until golden on each side (about 3-4 minutes per side).

Mix the mayo and chili sauce together to make the sauce.

We like to eat these plain with sauce or as salmon burgers with some raw sweet onion and sauce on a bun. I think that they would also be yummy served over a bed of lettuce leaves that have been tossed with a lemony vinaigrette.

Enjoy.

Salmon Cakes
This is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed.

Vegetable oil or olive oil for frying
1 1/3 cup panko
16 oz. cooked and flaked salmon
3 large eggs, beaten
2 rounded tsp. greek seasoning
1/2 red bell pepper, seeded and finely chopped
1/2 sweet yellow onion, finely chopped
zest from 1 large lemon
salt and pepper to taste (you may not need this, depending on which greek seasoning you use)

1/3 cup mayo
1/3 cup chili sauce

Heat the oil in a heavy frying pan over moderate heat.

Put the flaked salmon in a bowl. (I used frozen salmon fillets that I poached using water, s & p and the lemon juice from the zested lemon in the recipe.) Add the panko and work it with your hands a little before adding the eggs, seasoning, bell pepper, onion and lemon zest, salt and pepper. Form the cakes with your hands and place them on a plate. They should be roughly 2.5 inches across and a little less than an inch thick. You’ll probably have 8-12 of them. Fry them until golden on each side (about 3-4 minutes per side).

Mix the mayo and chili sauce together to make the sauce.

We like to eat these plain with sauce or as salmon burgers with some raw sweet onion and sauce on a bun. I think that they would also be yummy served over a bed of lettuce leaves that have been tossed with a lemony vinaigrette.

Enjoy.

Salmon Cakes
This is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed.

Vegetable oil or olive oil for frying
1 1/3 cup panko
16 oz. cooked and flaked salmon
3 large eggs, beaten
2 rounded tsp. greek seasoning
1/2 red bell pepper, seeded and finely chopped
1/2 sweet yellow onion, finely chopped
zest from 1 large lemon
salt and pepper to taste (you may not need this, depending on which greek seasoning you use)

1/3 cup mayo
1/3 cup chili sauce

Heat the oil in a heavy frying pan over moderate heat.

Put the flaked salmon in a bowl. (I used frozen salmon fillets that I poached using water, s & p and the lemon juice from the zested lemon in the recipe.) Add the panko and work it with your hands a little before adding the eggs, seasoning, bell pepper, onion and lemon zest, salt and pepper. Form the cakes with your hands and place them on a plate. They should be roughly 2.5 inches across and a little less than an inch thick. You’ll probably have 8-12 of them. Fry them until golden on each side (about 3-4 minutes per side).

Mix the mayo and chili sauce together to make the sauce.

We like to eat these plain with sauce or as salmon burgers with some raw sweet onion and sauce on a bun. I think that they would also be yummy served over a bed of lettuce leaves that have been tossed with a lemony vinaigrette.

Enjoy.

Taking J to a Wedding

My eldest son’s teacher was married today.
We went to her wedding.
It was in a Catholic church.
We were standing, waiting to be seated.
My son told me that he was thirsty.
I told him to wait and spoke to a friend.
Then my friend started laughing really hard.
Son had decided that Holy Water must be as good as regular water.
And so he was drinking from the spigot.
My friend had to use her tissues early.
The ones she brought in case she got emotional during the wedding.
To wipe away tears of laughter.

Taking J to a Wedding

My eldest son’s teacher was married today.
We went to her wedding.
It was in a Catholic church.
We were standing, waiting to be seated.
My son told me that he was thirsty.
I told him to wait and spoke to a friend.
Then my friend started laughing really hard.
Son had decided that Holy Water must be as good as regular water.
And so he was drinking from the spigot.
My friend had to use her tissues early.
The ones she brought in case she got emotional during the wedding.
To wipe away tears of laughter.

Taking J to a Wedding

My eldest son’s teacher was married today.
We went to her wedding.
It was in a Catholic church.
We were standing, waiting to be seated.
My son told me that he was thirsty.
I told him to wait and spoke to a friend.
Then my friend started laughing really hard.
Son had decided that Holy Water must be as good as regular water.
And so he was drinking from the spigot.
My friend had to use her tissues early.
The ones she brought in case she got emotional during the wedding.
To wipe away tears of laughter.