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Ham and Cheese Cups

March30

This time of year is crazy hectic, so here’s a breakfast recipe that’ll make your life just a little bit easier (at least for a few mornings).

Whip up these Ham and Cheese Cups on Saturday or Sunday and after they’ve cooled, pop them in a resealable plastic freezer bag. Zap them in the microwave to reheat. (Uh…take them out of the bag, first!) Very easy. Very delicious.

Season them with your favorite seasoning salt (Old Bay, Lawry’s, etc.) or dried herb blend. You can fill them with whatever you’ve got on hand: chopped ham, cheese, chorizo or sautéed veggies. The best part: they make a great lunch or snack, too.

You can thank me sometime next week when you’re slammed because the alarm didn’t go off… or that it was your turn to drive morning car pool… or you just don’t feel like cooking!

Ham and Cheese Cups

prep: 20 minutes
bake: 20 minutes

you’ll need…
1 box refrigerated pie crust, softened according to package directions
1 cup chopped ham, cooked chopped bacon or sautéed vegetables
1 cup shredded cheese (whatever you have on hand!)
4 eggs
1¼ cups light cream or whipping cream
1 teaspoon seasoning salt (your favorite)

let’s get to it…
Place oven rack in center of oven. Heat oven to 425°F.
Lightly spray 12 muffin cups with nonstick spray. Unroll crusts from pouch; press down gently to smooth out seams and cracks.
Cut 6 rounds from each crust with a 4-inch round cutter (or a glass about that size). Place one round in each muffin cup; press gently so that edges cup the sides to the top. Evenly divide the chopped ham, cooked chopped bacon or sautéed vegetables between the 12 muffin cups. Evenly divide the cheese between the 12 muffin cups: set aside
Beat the eggs, light cream and seasoning salt in a bowl until well blended. Using a ladle or measuring cup, pour egg mixture evenly into each of 12 muffin cups.
Bake for 15 to 20 minutes or until eggs are set in the middle and the edges are golden. Serve immediately.

posted under Plated + Served, Recipe Box | No Comments »

Butternut Squash & Caramelized Onion Tart

January7

How’re you doing with that New Year’s resolution to eat healthier?

Well, I’ve got one last rich dish to offer up before you pitch everything creamy and indulgent that’s still in the fridge:

Butternut Squash and Caramelized Onion Tarts.

My pals at Welcome Home Brands sent me these disposable oven-safe 4-inch ruffled baking cups… just perfect for making individual tarts. They’re great for any fun event (they come in a lot of other colors and shapes). Adds a pop of fun, don’t you think? You can also make this dish in a pie or larger tart pan, as in the recipe below.

So here’s the last blast… full of fat and flavor and, oh, so delicious: Butternut Squash and Caramelized Onion Tarts.

You’ll need a 2-lb butternut squash for this recipe. If your squash is bigger and you have extra, roast all of it and save it for later in the week… you are going to start eating healthier, right?

Butternut Squash and Caramelized Onion Tart

prep: 20 minutes
cook/bake: 90 minutes

serves 8

you’ll need…

2 tablespoons olive oil, divided

1 large onion, thinly sliced

3 cups butternut squash, cut into 1-inch pieces

1 refrigerated pie crust

1 box (5.2 ounces) Boursin cheese

2 eggs

½ cup milk

1 cup grated Gruyère cheese

salt and pepper to taste

let’s get to it…

Place oven rack in center. Heat oven to 425°F.

Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.

Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.

Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.

Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.

Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.

Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.

posted under Gadget Tree, Plated + Served, Recipe Box | 12 Comments »

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com