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Hawaiian Pulled Pork [Nachos]

Earlier this spring, I had the privilege of taking an awesome vacation to Hawaii. It was probably the best vacation of my life! Beautiful scenery, beautiful weather, and amazing food. I'm bringing a taste of Hawaii to Ohio today with this Hawaiian Pulled Pork. It's got a bit of  sweetness to it (from pineapple), which was a nice little change from your typical pulled pork. We enjoyed it several ways - on sandwiches, in salads, and as Hawaiian nachos. I'd say the nachos were definitely the best! Tortilla chips were layered with pork, barbecue sauce, co-jack cheese, and then topped with more pineapple and cilantro. The pork itself is really simple to make. Just combine a pork shoulder roast with some garlic powder, a can of pineapple (with juice), a sliced onion, and about 3/4 cup of your favorite barbecue sauce. Let it cook 7-9 hours on low, then shred it with a fork. IMG_6920 The nachos are pretty easy, too. Layer your favorite tortilla chips on a pan, then top with pieces of pork. Drizzle with additional barbecue sauce; then cover with your favorite cheese. (I used colby jack, but a mixture of cheddar and mozzarella would be good, too.) IMG_6921 Bake at 425*F for 4-6 minutes until the cheese melts. Once it comes out of the oven, top with additional pineapple and cilantro. Such an easy, fun dinner. IMG_6923 ---

Hawaiian Pulled Pork

Yield: 6-8 servings

  • 3-4 lb. pork shoulder or butt roast
  • 2 tablespoons garlic salt
  • 15-oz can chopped pineapple in juice
  • ½-¾ cup barbecue sauce
  • 1 large sweet onion, thinly sliced


Rub pork roast all over with garlic salt. Place in slow cooker with barbecue sauce, pineapple (with juice), and onion. Cook on low for 7-9 hours, until meat shreds easily. Shred and serve on buns with additional barbecue sauce, or make Hawaiian nachos.

Hawaiian Nachos

Yield: as many servings as you make!

  • tortilla chips
  • Hawaiian pulled pork
  • barbecue sauce
  • shredded co-jack cheese
  • diced pineapple
  • chopped cilantro


Preheat oven to 425*F. Layer tortilla chips on a baking sheet. (Use about 15-20 chips per person.) Top with pieces of pulled pork; then drizzle with barbecue sauce. Cover with shredded cheese. Bake about 4-6 minutes until cheese is melted. Top with pineapple and cilantro, and serve!

Source: adapted from Iowa Girl Eats

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Grilled Steaks with Blackberry Reduction Sauce

It's the summer of grilling, and today I'm featuring a classic - steak! Chief offers a wide variety of steak options... if you can't find your favorite, simply ask the butcher to cut your meat to order. They are also more than willing to answer any questions and provide tips and hints to the best cuts. IMG_6942 One of my favorite parts about eating steak in a fancy restaurant is the fancy reduction sauce that is usually served on the side. (For an extra charge, of course.) I decided that it would be nice to be able to make a sauce like that at home, and it was much simpler than I thought! I went with a Blackberry Reduction Sauce, which was made up of a mixture of mushrooms, shallots, reduced red wine, and fresh blackberries. The flavors went wonderfully with the steaks, and we even topped it all off with a bit of gorgonzola cheese. Might I say it was even better than the steakhouse? And we have leftovers! (I'm thinking it might be delicious over some grilled chicken as well.) To start the sauce, heat some olive oil in a large stockpot over high heat. Once it's almost smoking, add some sliced shallots, sliced mushrooms, and some freshly ground black pepper. Reduce the heat to medium, and let them cook about 5 minutes until browned bits have formed on the bottom of the pan. (Those are the best parts!) PicMonkey Collage.jpg Add a bit of brown sugar and your favorite dry red wine. (Cabernet is a great option.) Scrape up those little brown bits on the bottom of the pan, and let it simmer and reduce about 40 minutes, until there's only about 11/2 cups left. IMG_6939 Add about 2 cups of beef stock, and simmer another 15 minutes. Add in a few sprigs of thyme and some fresh blackberries, and let it simmer until your steaks are ready. To grill the steaks, simply season them with salt and pepper, and grill over high heat about 4-5 minutes on each side until your desired doneness. Serve the steaks topped with the sauce and gorgonzola cheese. IMG_6942


Grilled Steaks with Blackberry Reduction Sauce

Yield: 2 cups sauce

For the sauce

  • 1-2 tablespoons olive oil
  • 3 medium shallots, sliced
  • 1 package sliced baby bella mushrooms
  • 1-2 teaspoons ground black pepper
  • ¼ cup brown sugar
  • 1 bottle dry red wine, (about 4 cups)
  • 2 cups beef stock
  • 3-4 sprigs thyme
  • 1 pint fresh blackberries
For the steaks
  • 1½-2 lbs sirloin steak
  • salt & freshly ground black pepper, to taste
  • gorgonzola cheese, for serving


1. To make the sauce, heat olive oil over high heat in a large nonreactive stockpot. Once it heats up, add shallots, mushrooms, and boac pepper. Reduce the heat to medium and cook vegetables until brown bits form on the bottom of the pan, about 5 minutes.

2. Add the brown sugar and red wine, and deglaze the pan, scraping the brown bits up off the bottom. Let simmer 30-40 minutes until reduced to about 11/2 cups. Add beef stock and cook about 15 minutes more, until it has reduced to about 11/2 cups.

3. About 10-15 minutes before serving, add thyme sprigs and fresh blackberries.

4. While sauce is reducing, prepare the grill. Heat grill to high heat. Season steaks with salt & pepper. Grill steaks about 4-5 minutes on each side, until your desired doneness. Serve topped with reduction sauce and gorgonzola cheese.

Source: adapted from Food Network Magazine

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20-Minute Chicken Florentine Pasta

Everybody loves a quick & easy dinner, right? I was watching an episode of the Pioneer Woman on Food Network a few weeks ago, and she had an episode devoted to 16-minute meals. 16 minutes?? Really? This Chicken Florentine Pasta was one of them, so I decided to give it a go. It's a light pasta dish filled with tender chicken pieces, fresh spinach and tomatoes, and dressed with a light sauce of white wine, butter, and Parmesan cheese. It really hit the spot on a warmer summer day. IMG_6878 Now, I'll be honest... it took me closer to 25 minutes start to finish. However, I was also cooking up a homemade ice cream base and garlic bread at the same time. (Multi-tasking at its finest!) So, I will compromise and call it a 20-minute meal. The meal goes so fast because you do multiple things at once. Start cooking the pasta at the same time you start browning the chicken pieces. Once the chicken pieces are brown on both sides and cooked through, add garlic to the pan. Let it cook about 30 seconds; then add the chicken stock and white wine to deglaze the pan. IMG_6875   IMG_6876 [A little tip about cooking with wine: definitely pick a wine you also like to drink! Or else what are you going to do with the rest of the bottle? You do, however, want to pick a dryer white wine for this recipe. Chief has a great system in their wine section, where the wines are labeled based on sweetness. 1 (very dry) to 5 (very sweet). I would choose either a 1 or 2 for this recipe. We went with a solid Chardonnay.] IMG_6877 Once the sauce is reduced by half, combine the cooked pasta, chicken pieces, spinach, tomatoes, and sauce. Let is sit a minute or two until the spinach wilts; then stir in the Parmesan and heavy cream. Serve with additional Parmesan and garlic bread, of course! IMG_6879 ---

Chicken Florentine Pasta

Servings/Yield: 4-6 servings

  • 12-oz penne pasta
  • 1-lb boneless skinless chicken breast, diced into chunks
  • salt & fresh ground pepper pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1-2 tablespoons minced garlic
  • ¾ cup chicken broth
  • ¾ cup dry white wine
  • 6-oz bag baby spinach
  • 1-2 pints halved grape or cherry tomatoes, (optional: roasted)
  • 1 cup shaved Parmesan cheese, plus more for serving
  • ¼ cup heavy cream


1. Cook the pasta al dente according to package directions. Drain and set aside.

2. In a large skillet, heat olive oil and butter over medium heat. Season chicken liberally with salt and pepper. Add to skillet and brown for 4-5 minutes on each side, until cooked through. Remove to a plate.

3. Add garlic to skillet; cook 30 seconds until fragrant. Add chicken broth and white wine to deglaze the pan. Simmer until reduced by half.

4. In a large bowl, combine cooked pasta, spinach, tomatoes, chicken pieces, and sauce. Let sit until spinach wilts. Add Parmesan cheese and heavy cream; mix thoroughly. Serve with additional grated Parmesan.

Source: adapted from the Pioneer Woman

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Build-your-own Brat Bar

Have you ever tried the Chief Smokehouse Brats? If not, then what are you waiting for??! Get yourself to the nearest Chief store and pick up a package. PicMonkey Collage.jpg To be honest, I was a brat-hater until last summer. We had people over for a cook-out, and I decided to pick up some brats to go along with the burgers. I managed to take a taste, and I was converted! The Chief Smokehouse brats are like no other. Juicy & crisp, they are handmade with hand-cut premium beef, pork and poultry in a smokehouse in Celina. They're delivered fresh to each store within 24 hours of being made. Smokehouse_Logo2012 They cook up super quickly on the grill, making them a great weeknight dinner option. I've got a couple ways to jazz up the basic brat today - wouldn't it be fun to have a build-your-own-brat bar for your next cook-out or gathering? Option 1: Fried Peppers & Onions I was first introduced to this brat topping by my husband's family. It's the only way they eat brats! Simply fry up some sliced green peppers & onions in some olive oil until they're tender. IMG_6861 IMG_6864 Option 2: Guacamole Creamy guacamole with the snappy casing of the brat makes an excellent combination. You can pick up a tub of ready-made guacamole in the deli section, or make a 'lazy man's' guacamole. I simply mashed up an avocado with a bit of lime juice, salt, and fresh ground pepper. (If you're feeling domestic, you could even make up a batch of Mango Guacamole.) IMG_6859 IMG_6868 Option 3: Apple Slaw I've seen lots of variations of coleslaw-topped burgers and pulled pork sandwiches, so I thought, "why wouldn't it work with a brat?" And it did! Of course, you could pick up a pint of deli-made coleslaw, but I decided to whip up a quick batch myself. This version is a vinegar-based coleslaw, with the addition of crisp, sweet apple slices. IMG_6860 First, whip together the dressing - Miracle Whip, olive oil, apple cider vinegar, lemon juice, and salt & pepper to taste. Then pour the dressing over a bowl of cabbage mix, julienned apple slices, and diced green onions. Let it sit in the fridge for an hour or two before serving. Bonus part about this recipe - now you have a side dish as well! IMG_6866 While the brats are great with any of the above toppings, sometimes you can't beat a good ole' classic - lots and lots of ketchup! IMG_6869 ---

Fried Peppers & Onions

Yield: tops 4-5 brats

  • 1 green bell pepper, sliced
  • 1 Vidalia onion, sliced
  • 1-2 tablespoons olive oil

Heat olive oil in a saucepan over medium heat. Add pepper and onion slices; fry 10-15 minutes until golden brown and tender.


Lazy Man's Guacamole

Yield: tops 4-5 brats

  • 1 ripe avocado
  • juice from 1 lime
  • salt & pepper, to taste

Mash avocado in a bowl, mixing in lime juice and salt & pepper.


Apple Slaw

Yield: 6-8 servings

  • 1 bag coleslaw mix
  • 3 sliced green onions
  • 1 julienned crisp apple
For the dressing
  • 2 tablespoons Miracle Whip
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • juice from 1 lemon
  • salt & pepper, to taste

Whisk together dressing ingredients in a small bowl. Combine coleslaw mix, green onions, and apple pieces in a large bowl. Pour dressing over top; mix thoroughly. Chill 1-2 hours before serving.

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Spicy Peanut Chicken Noodle Salad

Lunch can sometimes be the most frustrating meal of the day. I work from home (which is great!), but I don't always want to take the time to cook myself lunch. If I take too long of a 'lunch break', I have a hard time getting back into the groove of working. So, usually I whip up a quick sandwich or salad. But a girl can only eat so many turkey sandwiches before going crazy! IMG_6829 Today's recipe makes a great lunch option - Spicy Peanut Chicken Noodle Salad. With just a little prep time on the weekend, you can have a quick and healthy meal ready to scoop and serve. It's got a great mix of carbs, protein, veggies, and a little fat from the peanut sauce. The creamy sauce is full of nutty and spicy flavor, perfect for coating the noodles and the chicken. Get started by boiling the fettuccine noodles according to the package directions. Then, slice your bell peppers, one each of the red, yellow, and green varieties. I like to slice them very thin so they are similar texture to the noodles. IMG_6815 Then, prep the chicken. If you have leftover chicken from a recipe, use that! I grilled up some chicken tenders, but you could just as easily pick up a rotisserie chicken or the ready-grilled chicken strips in the refrigerated section. IMG_6816 Now, the sauce. In a food processor or blender, combine peanut butter, water, sesame oil, soy sauce, white vinegar, honey, half a jalapeno, and a few garlic cloves.Whirl it around until it's completely smooth. Then add a handful of roasted peanuts, whirling until it's a consistency you like. I like mine a little chunky. PicMonkey Collage.jpg All that's left to do is toss everything together! Noodles, peppers, chicken, and sauce. IMG_6819 Store it in the refrigerator for a quick lunch option or an easy dinner side. IMG_6820 ---

Spicy Peanut Chicken Noodle Salad

Servings/Yield: 8-10 servings

  • 12-oz fettuccine noodles, (about 3/4 of a 1-lb box)
  • 1-1¼ lbs boneless skinless chicken breast, cooked & diced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • ¼-½ cup fresh basil, minced
  • ¼-½ cup fresh cilantro, minced
  • For the peanut sauce:
  • 5 tablespoons peanut butter
  • 5 tablespoons soy sauce
  • 5 tablespoons water
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 2-3 garlic cloves, minced
  • ½-1 jalapeno pepper , minced
  • ½ cup peanuts


1. Boil fettuccine noodles according to package instructions. Rinse with cold water after draining.

2. Meanwhile, prepare the peanut sauce. Combine the peanut butter, soy sauce, water, sesame oil, honey, vinegar, minced garlic, and minced jalapeño in a food processor. Process until smooth. Add in 1/2 cup peanuts and pulse until it reaches your desired consistency. (I like mine a little chunky.)

3. In a large bowl, combine cooked noodles, chicken, sliced peppers, peanut sauce, basil, and cilantro. Mix thoroughly. Store in refrigerator 1-2 hours before serving. Serve chilled.

Source: adapted from Pinch of Yum

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BBQ Turkey Burgers

It's grillin' season! There's nothing quite like a Chief smokehouse brat or burger fresh off the grill. While I love beef burgers, sometimes it's fun to mix it up a bit with turkey or chicken. BBQ Turkey Burgers are a little bit sweet, a little bit spicy, and full of flavor. Topped with gooey cheese and sweet caramelized onions, they were a hit with my family. The trick to making a moist (not dry) turkey burger, is to use ground turkey (not turkey breast, which has practically no fat to it), and not to overcook it. IMG_6680 Before you start the burgers, get the onions going. They take about 20 minutes. Just add some sliced onion with some olive oil and a pinch of a salt to a saute pan and cook over medium heat until golden brown. onions.jpg For the burgers, combine a pound of ground turkey, a little cheddar cheese, your favorite BBQ sauce (for me, it's Sweet Baby Ray's!), cayenne pepper, onion powder, garlic powder, and pepper. Mix it all up and form into four patties. IMG_6678 Grill over medium-high heat about 8 minutes on each side until cooked through. If you like your cheese melty, add it during the last 1-2 minutes. Top the burgers with additional BBQ sauce and the caramelized onions, and serve up on your favorite buns. IMG_6679 Looking for other burgers recipes? Check these out! ---

BBQ Turkey Burgers

Yield: 4 burgers

  • 1 lb. ground turkey
  • ¼ cup finely grated sharp cheddar cheese
  • ½-1 tsp. cayenne pepper
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • ¼ cup BBQ sauce
  • 4 hamburger buns
  • 1 onion, sliced
  • 1 tbsp. olive oil
  • BBQ sauce, for topping
  • sliced Havarti or mozzarella cheese, for topping


1. To start the onions, heat the olive oil in a skillet over medium heat. Saute onions with pinch of salt about 15-20 minutes until golden brown.

2. Meanwhile, prepare the burgers. Combine ground turkey, grated cheddar, spices, and BBQ sauce in a large bowl. Mix and form into four patties. Grill over medium-high heat about 8 minutes on each side until cooked through.

3. Top with cheese, caramelized onions, and additional BBQ sauce.

Source: Adapted from How Sweet It Is

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Lightened Up Broccoli Salad

There's nothing quite like the spring time... and I think spring is actually finally here! One of my favorite parts about the warmer weather is rolling out the grill and having a few people over to hang out on our patio. Last night, we had a few friends over, and I whipped up a few of our summer favorites - Chipotle Chicken Kebabs and BBQ Bacon Jalapeno Poppers. I knew I wanted a lighter side to go with the meal, and a crisp and fresh broccoli salad sounded great. However, most broccoli salads are loaded with excess fat, calories, and sodium. (All those yummy ingredients... mayonnaise, bacon, cheese!) I decided to create a new version of Lightened Up Broccoli Salad - swapping plain Greek yogurt for some of the mayonnaise, subbing crunchy sunflower seeds for the salty bacon, and cutting down on the amount of cheese. And ya know what? It was just as good as the original! All our guests gave good reviews. IMG_6701 Start out by blanching the broccoli. This just takes the raw taste out of it. Simply drop the broccoli into boiling water for 1 minute, and then plunge it into an ice bath to stop the cooking process. Spread it out onto a towel to drain the liquid. IMG_6695 IMG_6696 Meanwhile, make the dressing. A little plain Greek yogurt, light mayo, vinegar, sugar, salt, and pepper. IMG_6697 Then it's time to assemble the salad. Combine the cooled and dried broccoli, a few sliced green onions, raisins, sunflower seeds, cubed cheddar cheese, and as much of the dressing as you need to coat the broccoli. I used almost all of it. IMG_6698 Store in the refrigerator for 1-2 hours before serving. IMG_6700 ---

Lightened Up Broccoli Salad

Yield: Serves 6-8

  • 2-lbs broccoli florets
  • 4 green onions, sliced
  • ½-¾ cup raisins
  • ½-¾ cup sunflower seeds
  • 4-oz sharp cheddar cheese, cut into small cubes
  • ½ cup plain Greek yogurt
  • ½ cup light mayonnaise
  • 5 tablespoons white vinegar
  • 2 tablespoons sugar
  • salt & pepper, to taste


1. Drop broccoli into boiling water for 1 minute. Plunge into ice bath to stop the cooking process. Lay out on a kitchen towel to dry.

2. For the dressing, combine Greek yogurt, mayonnaise, vinegar, sugar, salt, and pepper. Stir until smooth.

3. In a large bowl, combine broccoli, green onions, raisins, sunflower seeds, and cheese. Pour dressing over mixture, adding enough to coat. You might not need it all.

4. Store in refrigerator for at least 1-2 hours before serving.

Source: adapted from Aggie's Kitchen

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Sopapilla Cheesecake Bars

Happy Cinco de Mayo! What better way to celebrate than with a Mexican fiesta? I am definitely a fan of Mexican food... as you can see by going through the blog archives! If you're hunting for some yummy food to make to celebrate, here are a few of my favorites from the past: I figured to round out all the Mexican goodness above, I'd share with you a Mexican-inspired dessert - Sopapilla Cheesecake Bars. They are a riff on a popular Mexican dessert, sopapillas, which are fried pastries coated in cinnamon-sugar.


This version has flaky pastry dough layered with a creamy cheesecake filling. It's all topped with cinnamon-sugar, and is the perfect cool treat after a hot & spicy meal. It's SO easy to make, too. First, mix up the filling. Just a couple blocks of cream cheese, sugar, an egg yolk, and some vanilla extract. IMG_6493 To assemble, pop open a couple cans of crescent rolls. Unroll one into the bottom of a greased 9x13-inch pan, pinching to seal. Spread with the cream cheese mixture, then top with another can of crescent rolls, pinching to seal. Sprinkle the whole thing with cinnamon-sugar.

PicMonkey Collage.jpg

Bake at 350*F for 20-25 minutes until golden brown. Let cool and refrigerate several hours before serving.


Question: What's your favorite food to serve on Cinco de Mayo? --- Sopapilla Cheesecake Bars Yield: 9x13-inch pan
  • 2 8-ct. packages crescent rolls
  • 2 8-oz. packages cream cheese
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • cinnamon-sugar
Preheat oven to 350*F. Spread one package of crescent rolls into the bottom of a 13x9-inch pan. Cream together cream cheese, egg yolk, sugar, and vanilla. Spread evenly over crescent rolls. Cover cream cheese mixture with other package of crescent rolls.  Sprinkle with cinnamon-sugar. Bake 20 to 25 minutes. Cool, and refrigerate. Serve cool. Source: family favorite
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Flaky Egg Bake

Brunch. It might just be the perfect meal. You don't have to get up super early to prepare the food, it's usually accompanied by some sort of cocktail (mimosa anyone?), and it is a meal that never seems to be rushed. I think I could eat brunch everyday. Flaky Egg Bake would make the perfect addition to your next brunch celebration - flaky phyllo dough is layered with scrambled eggs, veggies, sausage, and a creamy spinach-ricotta mixture. It's baked to a golden brown and makes for a beautiful presentation. It's actually quite easy to make, just a little time consuming. I would recommend prepping the casserole the day or two before you will actually serve it. On the morning you are serving it, all you have to do is pop it in the oven! (Which leaves more time for mimosas...) Start by making the egg mixture. Saute Italian sausage, mushrooms, onions, and peppers until tender. Then scramble in some eggs until set. Stir in some shredded Havarti cheese. (Or whatever's your favorite!)


For the spinach-ricotta filling, combine some ricotta cheese, Parmesan, chopped spinach, another egg, and some basil. Now you're ready to go!


To assemble the casserole, you will need 30 sheets of phyllo dough and about 3/4 cup melted butter. The trick to working with phyllo dough is to leave any unused dough covered with a damp towel. This keeps it from drying out. The basic method with phyllo dough is to layer it in the pan, brushing each sheet with butter, and then topping with another sheet.

PicMonkey Collage.jpg

For the casserole, here's how it goes: 10 phyllo sheets --> half of egg mixture --> 10 phyllo sheets --> spinach-ricotta mixture --> 5 phyllo sheets --> remaining egg mixture --> 5 phyllo sheets. Whew! The biggest thing to remember is to brush each and every sheet with the melted butter. (I know it seems excessive... but that's what makes it so good!) IMG_6466 If you're prepping ahead, pop the casserole into the fridge until you are ready to bake. Just be sure to pull it to room temperature about 30 minutes before going into the oven. Bake at 350*F for 40-50 minutes until golden brown! YUM! --- Flaky Egg Bake Yield: 9x13-inch pan; about 12-15 servings
  • 1-lb ground Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1 sweet onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 9 eggs, divided
  • cups shredded Havarti cheese
  • 10-oz package frozen chopped spinach, thawed & squeezed dry
  • 1 cup ricotta cheese
  • cup grated Parmesan cheese
  • 2 tablespoons fresh minced basil, (or 2 teaspoons dried basil)
  • 30 sheets phyllo dough, thawed (about 3/4 of a package)
  • ¾ cup butter, melted
1. In a large saucepan, cook sausage, mushrooms, onion, and peppers over medium heat until sausage is no longer pink and vegetables are tender. Drain off fat. Whisk together 8 eggs; add to pan. Cook until just set. Stir in Havarti cheese. 2. In a small bowl, combine spinach, ricotta, Parmesan cheese, basil, and remaining egg. Set aside. 3. To prepare casserole, brush a 9x13-inch pan with melted butter. Layer 10 phyllo sheets in pan, brushing each with butter before adding the next. Top with half of sausage-egg mixture. 4. Repeat with 10 additional phyllo sheets, brushing each with butter. Top with spinach-ricotta mixture. 5. Top with 5 additional phyllo sheets, brushing each with butter. Top with remaining sausage-egg mixture. Top with 5 remaining phyllo sheets, brushing each with butter. 6. Cut casserole into 12-15 rectangles. (This helps make it easier to cut once it is baked.) Bake at 350*F for 40-50 minutes until golden brown and heated through. **Casserole can be prepared ahead and stored in the refrigerator or freezer. Remove casserole from refrigerator 30 minutes before baking. Thaw completely from frozen before baking. Source: adapted from Taste of Home
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Easy Stuffed Ham & Cheese Biscuits

Hope you all had a happy Easter weekend! We had both my family and my husband's family in town, and spent lots of time outside in the sunshine. One of the highlights of the weekend was definitely our Easter feast - cheesy potatoes, deviled eggs, baked beans, and of course, a Chief Smokehouse spiral ham. So glad that we hosted... that means we get all the leftovers! This week's recipe is a super simple supper from my childhood - Stuffed Ham & Cheese Biscuits. My mom always whipped these up on a school night when we needed something filling and fast. Buttery biscuits are sandwiched around a cheesy ham filling. Perfect with a bowl of soup, side salad, or some tater tots. It's definitely a budget friendly meal, too. Canned biscuits, canned ham (or leftover Easter ham), sliced cheese, and a little bit of onion and mushroom (if you're feeling it.)


Start by making your ham filling. Place a can of smoked ham (or equivalent amount of leftover ham) into a bowl and add some diced onion, diced mushroom, and a bit of mayonnaise or butter spread to hold it all together. Season with salt and pepper.


To assemble the sandwiches, pop open a can of biscuits. You will use two biscuits for each sandwich. Flatten each biscuit to about a 4-inch circle and place on a greased or parchment-lined baking sheet. Distribute the ham filling between the biscuits, and top with a slice of your favorite cheese. Top with the remaining flattened biscuits and seal the edges.

PicMonkey Collage.jpg

Bake at 350*F for about 15-20 minutes until golden brown and cooked through. So easy and so delicious!


This recipe is also pretty versatile... you could sub canned chicken for ham or use leftover Easter ham instead. You can always switch it up the veggies and cheese as well. ---

Ham & Cheese Biscuits

Yield: 4 sandwiches
  • 1 can refrigerated biscuits
  • 1 can smoked ham
  • cup finely diced onion
  • cup finely diced mushrooms
  • 1-2 tablespoon mayonnaise or butter spread
  • salt & pepper, to taste
  • 4 slices cheese, (Swiss, American, Co-jack)
Method 1. Preheat oven to 350*F. Combine ham, onion, mushrooms, and mayonnaise or butter spread in a bowl. Season to taste with salt & pepper. 2. Flatten each biscuit to a 4-inch round. To assemble sandwiches, place 4 flattened biscuits on a greased or parchment-lined baking sheet. Evenly distribute the ham mixture onto each biscuit. Top with cheese slices. Top with remaining flattened biscuits; pinch edges to seal. 3. Bake at 350*F for 15-20 minutes until golden brown and cheese has melted. Source: family favorite recipe from my mom, Patty Schlink