French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Classic Eggs Benedict with Blender Hollandaise recipe | Epicurious.com

(2 1/2 sticks) unsalted butter, cut into large pieces

(or more) fresh lemon juice

(or more) kosher salt

Kosher salt

muffins,

unsalted butter, softened

Canadian bacon ham

Olive oil (for greasing; optional)

chives

Paprika (for serving; optional)

Diner-Style Western Omelet recipe | Epicurious.com

vegetable oil

(1/4" cubed) ham steak (about 1.5 ounces)

onion

bell pepper (any color)

milk

salt

black pepper

Monterey Jack cheese (about 1 ounce)

Make and share this Ham and Cream Cheese Roll Ups recipe from Food.com.

Ham and Cream Cheese Roll Ups

deli ham

cream cheese

Roll ham as you would a roll-up sandwich.

I always make these for appetizers...try adding a sliced green onion to the cream cheese before rolling up! Delicious! YUM!

This is a really tasty snack, called molten blobs to make it more interesting to my 5 year old.
Super for Halloween or kids parties, and also great to pop in the kids lunches!
Hope you enjoy!
From PIL Halloween Party Recipes

Hot Molten Blobs

(12 ounce) can buttermilk biscuits

mayonnaise

mustard honey mustard

ham, cubes

low-fat cheddar cheese, cubes

Coat muffin tins with non-stick cooking spray.

In a small bowl, combine mayo and mustard and stir until well blended.

Using thumbs, press down center to make deep indentations in each biscuit.

Spoon equal amounts of the mayo mixture in each, about 1 tsp each.

Top with ham cubes, then with cheddar cubes.

Place muffin tin on foil-lined rack in oven.

Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes.

Remove from oven and let stand 3 minutes before removing from tins.

When I made these, the kitchen pixies had eaten all the leftover ham I was counting on, so I used chopped hotdogs instead. Very yummy. I can't wait to try them as written. 

Croque Madame Sandwich

flour

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.

Croque-Monsieur Breakfast Casserole

tablespoons unsalted butter, softened,

(10-

Dijon mustard

half-and-half

Gruyère cheese, shredded (about 1 cup)

Parmesan cheese (packed 1/4 cup)

Parsley, leaves torn, mustard, and cornichons,

Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.

Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.

Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.

This came from Firehouse Subs. I like the Hook &amp; Ladder, but it's quite expensive (Around $5.50 for an 8 inch, and $7.50 for a 12 inch). I haven't tried this recipe out, but I brainstormed it up, so tell me if there's any problems. You can change the amount of or remove any ingredient to suit your tastes.  Each serving = 1 medium sub. Cooking and prep time are just a guess, but this'll probably take a while.

Hook &amp; Ladder Recipe

(8 inch) submarine rolls, toasted

turkey breast

honey-roasted ham

monterey jack cheese, melted

romaine lettuce, shredded

onion, diced

mustard

Smoke or cook the turkey breast. If store bought and already cooked (from the deli, etc), skip this.

Cook the ham. If store bought and already cooked, skip this.

Glaze the ham with honey. (Buying honey glazed ham stops from having to &quot;glaze&quot; honey onto ham. Glazing ham require's baking the ham which is ok considering FH subs are already cooked/toasted slightly when ordered.).

Take out the Monterey Jack, and melt it. Does not have to be melted.

Take out the lettuce, diced onion, mayo, and mustard.

Recipe is pretty much spot on other then you can buy pre-glazed ham as well as it does not mention firehouse use's spicy mustard not basic yellow mustard and all ingriedents  (sp) are toasted together not seperatly

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

Fresh Ham with Tuscan Bread Stuffing

(8-pound) fresh ham, bone

carrots

celery

sage leaves

bread,

pine nuts, toasted

golden raisins

olives,

garlic,

baby spinach leaves

basil leaves

leaves

parsley leaves

lemon, juiced

olive oil

Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)

Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.

Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.

Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.

Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.

Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).

Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.

Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.

I made this for my family this Easter and followed the instruction exactly.  After 4 hours of cooking the ham came out at 170 degrees, overcooked.  If I make this again I will keep an eye on the temp and pull out at at 150.

This was an amazing amount of fun to make but a HUGE mess!  I wound up covered in olive oil while rolling it.  Because of how thick parts of the ham can get, I would say the cooking time is about 40 minutes a pound.  Very tasty, very impressive looking.  Make the stock the night before, no sense in making yourself insane!  

I made this recipe to serve to my family for the first Christmas I ever hosted.  Everyone absolutely loved it!  It is a little labor intensive but the broth can definitely be done the day before, or even more in advance if you can get your hands on  ham bone.  The stuffing was really good and I wished I had even more - I did have some extra and baked it separate in the oven like the recipe said.  Rolling and tying the ham required 2 hands but was more messy than difficult.  I placed a piece of tin foil over the ham about 1 - 1 1/2 hours before the end of cooking as the top was getting slightly burned (although that part was tasty too)!  This recipe may become a tradition in my home for Christmas.  

Thank you Taylor, for not playing it safe!  Sometimes we home "chefs" need a challenge.  I can't wait to try this!  PS - I love the process of cooking.  Thanks again!

This receipe is amazing.  We cooked it on the green egg slow cooker. My family raved all day and night about it. Couple of things.   I used olive tapanade and I grilled the outside of the ham, then stuffed it  and rolled it prior to cooking it. A new favorite!!!

Yes, it isn't easy but after you done the first time the second time it is much easier. My husband keep asking me to do it all the time. I usually make around the holidays. It become a family tradition--- and my family can not wait to have it! 

This is not an easy recipe but most of the work is done hours in advance so it does work well for entertaining.  Almost a classic Porchetta, but more moist and elegant.  I sliced it into 1? pieces and arranged them on a plate with 4-6 inch evergreens around the edge of the plate with fresh uncooked cranberries for garnish.  The table looked like a Dickensian Feast!  We have two professional chefs in the family so the pressure was on ? what a huge success.  An incredibly festive and sophisticated layering of flavors.  Do not over cook it and it will knock your socks off. Tyler, you rock with flavors!

I made this for Easter Dinner.  The recipe was not too difficult, but the dish was a lot of work, and I didn't think it was all that spectacular.  The meat did come out moist, and the stuffing was ok. Overall it was ok.  I wonder if this would work in a slow cooker?

I served this work intensive ham to our family for Christmas and it was worth every minute of cooking.  Everyone loved it!

https://www.foodnetwork.com/videos/tylers-tuscan-stuffed-ham-0208123

Tyler roasts a fresh ham with Tuscan bread stuffing over an open fire.

Tyler's Tuscan Stuffed Ham

Cheesy Country Ham Dip

country ham,

Two 8-ounce blocks cream cheese,

Cheddar

sour cream

garlic powder

shallot, grated (about 1/3 cup)

pecans, chopped

unsalted butter, melted

Worcestershire sauce

Butter crackers, corn tortilla chips

Beauty of fresh green bean casserole, as seen on Food Network’s Trisha’s Southern Kitchen Season 11

Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.

Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.

Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.

In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.

Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.

I am always looking for something different and this fits the bill. It was excellent. Loved the cheesy, salty and crunchy components! Next time I will put the country ham in a food processor for a really coarse chop so that some of it will be in every single bite! Definitely will make again and again!

This was sooo delicious! I didn't have shallots but i had purple(red) onion. Leftovers are just as amazing and it freezes well too.

I have to make several versions of this for thanksgiving and Christmas for different members in my family.<div>1. Plain like Trisha's only I use green onions and walnuts.</div><div>2. One, more ham less onion.</div><div>3.  One more like Trisha's but no     Worcestershire sauce.</div><div>4. Onre more like Trisha's but add jalapenos  </div><div>5. One plain like Trisha's only NO walnuts or any kind of nuts period. </div><div>I love all versions of them.</div>

I brought this to Thanksgiving and had several family members ask for the recipe.  My family stood around it chomping on it until it was gone.  Highly recommend this, unless you are watching your weight. ;)  Trisha Yearwood never disappoints! 

I live in Upstate New York and can't find Country Ham.  Is there something else I can use in it's place?

I watch this AM and sounded delicious. Going to make for a family gathering tomorrow.  Thanks. Love your show.

https://www.foodnetwork.com/videos/cheesy-country-ham-dip-5385869

Trisha and Beth make a creamy dip loaded with cheese, ham and pecans.

The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.

30-Minute Pressure Cooker Split Pea and Ham Soup Recipe

medium onion, finely diced (about 6 ounces; 170 grams)

rib celery, finely diced (about 4 ounces; 125 grams)

(170 grams) ham steak, diced (see note)

garlic, minced

(450 grams) dried green split peas

bay leaves

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

A delicious and comforting Southern American dish. For a thicker stew, try adding okra at the same time as the butter beans and sweetcorn. Delicious served with <a href="http://www.bbc.co.uk/food/recipes/wild_garlic_cornbread_82867">cornbread</a>

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