Ham Cheese Stuffing Popovers Recipes

HAM & CHEESE STUFFING POPOVERS

Steps:

• Preheat oven to 400 degrees F. Spray a popover pan with cooking spray and set aside.
• Place the cubed croissants on a baking sheet and toast until golden brown and somewhat dried out, about 15 to 20 minutes.
• Heat oil in a a large skillet over medium high heat. Cook the ham until just starting to crisp, about 6-8 minutes.
• Add the onion, celery and garlic and cook until softened, about 5 to 7 minutes. Add in the spinach and cook until wilted down. Season with salt, pepper and rosemary.
• In a large bowl, mix to combine the croissant cubes, sauteed ham and vegetable mixture, chicken stock, eggs, scallions, Swiss cheese and Brie cheese. Divide the mixture evenly in the popover pan, pressing down gently on each to get them packed inches Bake until popovers are golden brown and puffed, about 20 to 25 minutes. Remove from the oven and let cool slightly before removing them from the pan and serving.

POPOVERS WITH ROAST BEEF AND HORSERADISH

Steps:

• For the popovers: Preheat the oven to 450 degrees F; position a rack in the lower third with at least 6 inches of clearance above it. Place a baking sheet on the rack and preheat for 15 minutes.
• Meanwhile, melt 1 tablespoon of the butter and pour it in a large bowl with the eggs, milk, salt and sugar. Whisk until very well combined. Add the flour and whisk until smooth; pour into a liquid measuring cup.
• Cut the remaining butter into 12 equal pieces; put one piece in each cup of a 12-cup muffin tin. Set the tin in the oven, on top of the preheated baking sheet, and heat until the butter starts to sizzle, about 3 minutes. Remove the muffin tin from the oven and pour the batter into the cups, filling each about halfway. Return to the oven and bake until the popovers are puffed and starting to brown (do not open the oven door!), about 12 minutes. Reduce the heat to 325 degrees and continue to cook (again, without opening the oven!) until the popovers are golden brown all over, 12 to 15 minutes more. Remove the popovers from the tin onto a cooling rack. Let cool until just cool enough to handle, about 3 minutes.
• For the sandwiches: In a bowl, stir together the horseradish, sour cream and chives. Season with salt and pepper. Working one popover at a time, dollop about a teaspoon of the horseradish cream into the divot on the top of the popover; if the divot is not very deep, push in lightly with your thumb to make a deeper indentation or hole. Top with a slice or two of roast beef and then with another dollop of horseradish cream. Sprinkle with a little finishing salt. Repeat with the remaining popovers and serve immediately.

HAM AND CHEESE STUFF'N PUFF

Steps:

• Heat oven to 375ºF.
• Whisk eggs, milk and sour cream in large bowl until blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly.
• Pour into 2-qt. casserole sprayed with cooking spray; cover loosely with Reynolds Wrap® Aluminum Foil.
• Bake 1 hour or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve immediately.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)

Steps:

• Heat oven to 400°F.
• Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
• In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
• Place pork chops on serving plates. Serve with sauce.

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.

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.