It has been a glorious week. Graham and I have not had to have take out for one single meal! I have been doing a lot of cooking this week {love}. However, given that we had an 8 lb. ham from Easter dinner to use up, it has been a lot of ham-based meals {lucky, we are ham fans}.
When deciding what to cook for dinner, I usually just look in my fridge and take a quick inventory of some things that I need to use up. Then I either cook something I already have a recipe for, or I go on search of a recipe that uses most of the items I plan on using. I usually never go to the store to buy things specifically for a recipe – I just buy food I know I can use in one way or another {and most specifically, I buy food I know I will use when it is on sale}.
I came up with this cheesy broccoli ham bake based on a pot pie recipe that I found. Although the recipe called for Bisquick {and that is what I have included in my recipe below}, I also found a recipe to make my own Bisquick…and you should too!
It is super easy and stores in an air tight container for up to a year. Once I realized I was paying quite the hefty price for “Bisquick”, when in all actuality I was really paying for “Flour that is called Bisquick”, I decided to designate a container in my pantry for my DIY Bisquick mix. The best part? You can use the same . exact . recipes from the Bisquick box, so no need to change anything when making pancakes or biscuits on Sunday morning.
I used my food processor for the initial mixing stages of the Bisquick mix and then finished off mixing with a pastry blender. Just use whatever method you would like {a fork, if you have the time and patience}. The goal is to make the mixture as crumbly as possible.
Homeade Bisquick Mix Recipe
4 cups all-purpose flour
3 tablespoons baking powder
2 1/2 teaspoons salt
1 tablespoon sugar
1 cup all-vegetable shortening (I used Crisco brand)
In a food processor, mix together flour, baking powder, salt, and sugar. Add the shortening into the food processor and cut in until the mixture consists of fine crumbs {I used the pulse method on my food processor until I had relatively small chunks then transferred this mixture to a bowl and finished cutting in the shortening with my pastry blender}.
Store mix in an airtight container {or Ziploc bag} in a cool, dry place for up to one year. You could also freeze to maximize freshness and just thaw before using.
But, now onto the cheesy, ham goodness.
The first thing you will do to complete this recipe is whip up a quick cheese sauce.
Basic Cheddar Cheese Sauce
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper {or white pepper if you do not like the “speckled” look}
1 1/2 cups milk
1 cup grated sharp cheddar cheese
Melt butter over low heat in saucepan and remove from heat. Stir in flour, salt, and pepper. Gradually add milk {whisking while you pour it in}. Stir until well combined.
Cook mixture over low heat, stirring frequently, until thickened and smooth {about 5 minutes}. Then cook for an additional 5 minutes.
Add cheese and stir until smooth and well combined.
Now, maybe you are thinking, “Okay, I quit. You had me make homemade Bisquick AND cheese sauce. This is too much and I am starving.” Not a problem, toss this cheese sauce with some pasta for AMAZE-BALLS mac and cheese and save the Bisquick for pancakes in the morning!
However, if you are still hanging in there, continue on we will!
What I loved most about this recipe was that most everything was mixed right into the pan! You simply start with the veggies and ham, pour on the cheese sauce, pour on the baking mix, and put into the oven!
Cheesy Broccoli and Ham Bake
3 cups broccoli florets {I used fresh, but you could also thaw a bag of frozen broccoli florets}
2 cups cut-up cooked ham
2 1/2 cups cheese sauce {from recipe above – just use all that is made in the recipe above, you really do not need to measure this out…you only need to know of the 2 1/2 cups if you are not making your own sauce!}
2 cups Bisquick mix {are you using the homeade version from above?!?!?!}
1 cup milk
2 tablespoons yellow mustard
2 eggs
1. Heat oven to 400 degrees. In ungreased 9x13 (3 quart) glass baking dish, mix broccoli, ham, then cheese sauce.
2. In a medium bowl, stir remaining ingredients until well blended. Pour over ham mixture.
{Side note: It may not look like there is enough baking mix covering the ham/broccoli mix, but it will puff up in the oven and cover it, I promise!}
Optional: Sprinkle top with freshly chopped parsley before baking
3. Bake uncovered about 35 minutes or until crust is golden brown.
Makes 8 servings.
Substitution ideas: Use cut up chicken or turkey instead of ham
{I never said this was healthy…but it IS delicious, is a very big serving size that could be cut in half, and uses basic ingredients without all those nasty preservatives…WINNING}
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