Recipe: Leftover Ham Casserole

534062_10151607459672953_1949038580_nI totally forgot to tell you about a simple way I found to use up some of that leftover ham I had from Easter – I turned it into a Leftover Ham Casserole!

I chopped up three redskin potatoes into cubes and simmered them in some water until they were almost cooked, but not falling apart yet.  I tossed them in a pie plate with some frozen corn kernels, and some cubes of leftover ham.

I then made a simple cheese sauce using 1T butter, 1T flour, some James River Cellars Reserve Chardonnay (since that’s what I had in the fridge… I was using the white wine that we served for our Easter dinner, so use whatever wine you like best) and let the sauce cook and bubble for a bit to cook out the flour taste.  I decided to add a handful of asiago cheese and a touch of shredded cheddar to make the cheese sauce.  Once incorporated and smooth, I poured this over the base of the casserole and topped it with more shredded cheddar.

The photo on the right shows how the cheese melted and made dinner look yummy when it came out of the oven.  I baked the casserole at 350 degrees for about 30 minutes until it was cooked through.  This was a huge hit with everyone in our house!

Recipe: Meritage Cheddar Bread

I pulled out one of my Bread Machine cookbooks recently and was taken with the idea of creating a wine and cheese bread. I had apparently tried this recipe before, as evidenced by some ancient notes I’d written, but was bound and determined to try it again. Since I had some extra sharp cheddar in the fridge and a small amount of red wine from work, I decided it was worth the time to see how this experiment would come out.

I started with a bottle of Veritas’ Vintner’s Reserve red wine. I had helped work the recent Governor’s Cup Seminar and was given the remains of one of the medal winners. This wine is a meritage-like blend that I really enjoyed, so it was a good wine to use, in my opinion. I wanted to use something similar to the James River Cellars’ Meritage and this wine fit the bill for me. I also had some extra sharp cheddar cheese that was leftover from a recent event at the winery, so I really was killing two birds with one stone, so to speak.


As you can see by the photos across the top of the collage, I used my bread machine for the dough portion of this recipe. It made my life so much easier. Here are the directions for making this bread, using a machine such as the Zojirushi that I have.

3/4 cup wine
2/3 cup sharp cheddar cheese, shredded
1 1/2T margarine
1/2 t salt
3/4 t sugar
2 1/4 c flour
1 1/2 t yeast

I put all the ingredients into the machine and allowed it to do it’s work. Once the dough was ready, I separated it into two sections and rolled each as if for French bread. I placed each length on my baking tray and allowed them to rise for 30-45 minutes. Once they had risen sufficiently, I sprayed them with water and baked them in a 375 degree oven for 30 minutes or so. I also turned the pan around mid-way through the baking process and sprayed the loaves with water again. As you can see in the photo, the loaves split, so next time I’ll make sure to slice them a few times to allow for steam to vent.

This experiment turned out fairly well, although I might just let the loaves bake in the machine next time to see how they differ. This would be a nice base for a simple garlic toast to accompany a dinner or used as an appetizer under a fresh tomato/basil topping. Try it and see how you’d like to use it… I’d love to hear your feedback!

Recipe: Red Macaroni and Cheese

I love a simple recipe.  I also love to take a simple recipe, like one for macaroni and cheese, and turn it on its ear by adding and altering ingredients to create something entirely different and entirely delicious.  This recipe started out as one of those creative journeys into my childhood favorites… but with an added spark of the here-and-now.

I’ve always loved macaroni and cheese.   It’s a secret indulgence, a hidden splurge, and a step beyond the “blue box” staple that most think of when “macaroni and cheese” is mentioned.  Lots of chefs do their own rendition of this meal and I, while not a chef, have a version that I have served to hungry throngs of volleyball players more times than I can count.  This recipe, howeRed Mac and Cheesever, is one that is heartier than most, with the addition of ground turkey.   While a variation of the original, it’s got the staying power of a great meal.  Feel free to play with the ingredients to suit your own family’s tastes!


  • 1 package ground turkey
  • ¼ cup Mesquite steak seasoning
  • 1 cup Red Wine (I like using Cabernet Franc or Rad Red)
  • Jumbo elbow pasta
  • 2T butter
  • 2T flour
  • Milk
  • Reserve Chardonnay
  • Cheddar cheese
  • Salt/pepper

Start by browning the ground turkey in a large sauce pan.  You won’t need to use a stock pot or anything very deep since you’ll be transferring the meat into a casserole dish to bake later.  Once browned, top liberally with mesquite steak seasoning and red wine, as you do in taco meat directions, and cook until the liquid is thoroughly absorbed.  I used the same amount of steak seasoning and wine as the taco seasoning packet directs (I always have to recheck that part) and the meat becomes something entirely new and really tasty.

While the meat is browning, cook your jumbo macaroni pasta to al dente and then drain.  Feel free to use another pasta shape if you prefer – I love the fat rounded shape of the jumbo elbow macaroni, so we keep that in the house for just such an occasion.

Once the meat and pasta are both cooked, blend them together in a large casserole dish.  You’ll want to make sure to mix them thoroughly so there aren’t big clumps of either meat or pasta.

Now make your cheese sauce.  Start by melting your butter and flour together and allow them time to bubble a bit to cook off the flour taste.  Alternately add both milk and white wine (equal amounts is fine) until the white sauce is smooth and thickened.  You’ll know you’re done adding liquid if the white sauce is just barely thick but has nice flavor.   I know that doesn’t sound like a very precise term, but I really do feel my way around this part of the cheese sauce.  The sauce needs time to cook and incorporate the milk and wine, so take your time at this point… it can take 7 minutes or more to add/cook the sauce until it “feels right”.  Once you’re happy with the white sauce, add liberal amount of cheese to morph this into your cheese sauce.  I sometimes add a sprinkle of fresh nutmeg before I season with salt and pepper… just a little will go a long way to make this dish your own.  Make sure to taste your cheese sauce… it’s the final touch of this casserole and needs to taste yummy before you add it to the dish.

Pour cheese sauce over meat/pasta, top with cheese, and bake casserole at 350 degrees for 30-45 minutes or until top is nicely browned and cheese is crunchy.  Serve hot.

This is a great dinner to make a day ahead and simply bake that evening.  Since everything has already been cooked, all you’re really doing is bringing all the ingredients together into a wonderful warm meal of comforting goodness… just the right touch after a long day and a chilly drive home.  Add some warm bread and I don’t know many people who could possibly resist…. I know my family wouldn’t!

Recipe: A new twist on Pizza

I love making pizzas with my family. I say pizza with an “S” because I end up making individual pizzas for each of us… I halve, double, or make regular portions of my version of a Weight Watchers whole wheat pizza dough recipe and go from there, depending on who’s having dinner with us that evening. For M, it’s ham and pepperoni… for D, it’s a cheese pizza… if we’re including E for dinner, it’s just pepperoni… but for me, it’s a special black bean and corn salsa pizza. Doesn’t this look delicious?

Here’s how I start. The pizza dough recipe is supposed to make eight servings. After trying to make individual pizzas from this single recipe, I’ve learned that I need to either make 1.5 recipes or double to make four large enough pizzas to feed my guys… it takes A LOT to fill them up… but I digress. Here are the directions to make my pizza dough:

WW Whole Wheat Pizza Dough

Makes 8 servings


2 t active dry yeast

¼ cup lukewarm water

¼ cup all-purpose flour

Pizza Dough:

½ cup fat-free milk

1 1/3 cups all-purpose flour

½ cup whole-wheat flour

¼ t salt

2 pkt equal

1. To prepare sponge, in a large bowl, sprinkle yeast over the water; when the yeast looks wet, add flour and stir hard. Cover loosely with plastic wrap or a damp towel and let stand at room temperature for about 40 minutes.

2. To make the dough, stir the milk into the sponge. In a medium bowl, combine the all-purpose flour, whole-wheat flour, salt and equal. Add to the sponge and stir to blend.

3. Lightly sprinkle work surface with flour. Turn out the dough; knead until it become elastic and resilient, 10-12 minutes. *This is important… dough needs to be kneaded thoroughly for this to work.

4. Spray a large bowl with Pam, place dough in bowl and cover loosely with plastic wrap or damp towel and let rise in a warm, draft-free place until doubled in volume, 45-60 minutes.

5. Preheat oven to 450 degrees. Punch down dough, lightly sprinkle the work surface with flour and roll out dough to a 14” circle. Transfer dough to a baking sheet, arrange toppings and bake until lightly browned, about 10 minutes.

Per serving: 3 PointsPlus (1/8)

My NOTE: I make this dough into four individual pizzas that are rectangular and approximately 7”x14” (?). The pizzas are very thin, but I can cut them into 6-8 individual slices and be able to have my own pizza using 6 points for the dough. Totally worth it, imho…

Once the dough is done, I form each person’s pizza. For mine, I roll it into a rectangle (as noted above) and then spray with Pam and sprinkle garlic powder on top. I’m now ready to mix up my version of black bean and corn salsa. Using The Force, I mix a can of drained/rinsed black beans, an equal amount of fresh corn off the cob (or a can, drained and rinsed), mild salsa, some taco seasonings and some Cabernet Sauvignon. I like to also add a spoonful of pesto to add some depth to the taste and use about 1 cup of this mixture to top my pizza. The pesto recipe that I like best is one that my niece created and posted on her blog, PB Fingers and called Sunflower Seed and Walnut Pesto ( If you want to read her blog, Peanut Butter Fingers, use this link and follow her for some terrific new recipes and great fitness ideas ( I would read this blog every day even if she wasn’t my niece!

After topping the pizza with your salsa, add your favorite cheese blend and follow the cooking directions as noted above. I used a blend of Asiago and Parmesan cheeses in the pizza I made the other night. Here’s how yummy it looked when I pulled it out of the oven.

I like to cut my pizza into 8 pieces and eat it with a knife and fork. There’s so much on top of this pizza crust that it’s just impossible to pick up and eat any other way. I hope you’ll try this pizza dough recipe sometime and play around with different toppings on your own pizza. There are franchises out there that make big money creating bizarre blends for pizzas… take a chance and create something that’s totally yours. You might be stunned at how well it all turns out!