Ham And Cheese Stuffed Courgettes Recipes

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

HAM AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
• Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
• Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
• Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
• Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
• Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
• Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

HAM & CHEESE STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

STUFFED HAM ROLLS WITH CHEESE SAUCE

Steps:

• Prepare stuffing mix according to package directions. Spread 1/4 cup stuffing lengthwise down the center of each slice of ham. (Save remaining stuffing for another use.), Beginning with a long side, roll up. Place in a microwave-safe dish. Cover and microwave on high for 1-2 minutes or until heated through; serve with cheese sauce.

HAM AND CHEESE STUFFED COURGETTES

Steps:

• cut courgettes in half, lengthwise and boil in salted water until tender.
• allow to cool and then scoop out the centres and mix in with all the other ingredients.
• stuff back into the courgettes, and sprinkle some flour over them.
• deep fry or oven bake until golden.

HAM AND CHEESE QUICHE-STUFFED BAGELS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lay bagel halves with their centers facing up on a baking sheet. Use a sharp knife to gently score around the inside of the bagel (close to the very center and along the outside edge). Remove the bready centers, being careful not to rip through the bagel. Discard the middle pieces of bread, or save for bread crumbs or another use.
• Gently press all the way around the middle and sides with your fingers to create a well around the center of each bagel half.
• Whisk ham, egg, half-and-half, shredded Cheddar, salt, and pepper together in a bowl until combined. Divide the egg mixture between the prepared bagels.
• Bake in the preheated oven until bagels are well toasted and egg is set in the middle, 12 to 15 minutes. Cool briefly before serving.

CHEESE STUFFED COURGETTES

Steps:

• Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish. Blanch the courgettes in boiling water for 4-5 minutes. Remove and cut in half lengthways. Scoop out the middle, chop and set aside.
• Melt the butter in a saucepan, add the onions and garlic and fry gently for 3-4 minutes, until soft.
• Stir in the courgette, 3/4 of the cheese, egg yolk, oregano and seasoning to taste. Divide into 8 and use to fill the courgette shells.
• Arrange in the ovenproof dish, sprinkle with the remaining cheese and bake for 35 minutes, until tender and golden. Serve immediately.

BREAKFAST CROISSANTS STUFFED WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
• Arrange crescents 1 inch apart on a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
• Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.