Ham a la King in Pastry Shells

If you're looking for a homemade, rich cheese sauce infused with wine, look no further.  This would be delicious on so many things -- from pasta to chicken to vegetables and everything in between.

I had trouble getting this to thicken, which I think is because I used 1% milk.  I would either reduce the milk to 1 cup or increase the fat content, perhaps even use half and half or cream.  I used 1/2 pound of diced ham and it was plenty.  I think using the full amount will be way too much.  I didn't buy pastry shells -- I used Pillsbury Buttermilk Biscuits instead.

This recipe comes from a gem of a cookbook I checked out of the library called Cooking with Wine by Virginia and Robert Hoffman.

Ham a la King in Pastry Shells

1 red bell pepper, diced

1 small onion, minced

1 pound ham, diced

2 Tbsp butter or margarine

2 Tbsp flour

1 1/2 cups milk, at room temperature

2 cups shredded sharp cheddar cheese

3/4 cup Chardonnay wine or Sherry (I used Stone Cellars Chardonnay)

1 cup frozen petite peas

6 prepared individual pastry shells, baked according to directions

On low heat, saute the pepper, onion, and ham until tender.  Set aside.  (The recipe doesn't say what to do with the peas -- I just tossed them into this mixture at this point.)

In a saucepan, make the cheese sauce by slowly melting the butter.  After it is melted, add the flour 1 Tbsp at a time, stirring constantly.  Add the milk slowly, and continue stirring.  Then, slowly add the cheese.  Still stirring constantly, add the wine or Sherry.  Cook over low heat until it bubbles.  (I cooked it over medium and it took awhile to bubble)  Add the meat and vegetables.

Pour into prepared pastry shells.  Serves 6.

Serve with a Chardonnay or Pinot Blanc.

Easiest-Ever Beef and Wine Casserole

This recipe makes a delicious, tender beef that you won't even need a knife to cut!

I was flipping through The Best Casserole Cookbook Ever by Beatrice Ojakangas for new ideas for 2014.  I had a beef roast in the freezer, so I honed in on the beef chapter.

The author found this recipe in her late mother-in-law's things and didn't think it sounded very good.  But she made it anyway as an experiment and discovered it was a keeper!

This recipe is ridiculously simple.  I'm not sure I'd classify it as a "casserole," but I sure am glad Beatrice included it!

I served it with peas and my favorite scalloped potatoes recipe.

Easiest-Ever Beef and Wine Casserole

1 pound lean beef stew meat (I cut mine into large chunks, about 1 1/2" square)
1/2 cup red wine (I used a pinot noir)
1 can (14 oz) beef broth
1 tsp salt (I'd cut back on this next time -- salt isn't my "thing")
freshly ground pepper, about 7 turns of the grinder (that is her direction, not mine!)
2 cloves of garlic, minced
1 medium onion, sliced
1/4 cup flour
1/4 cup fin dry breadcrumbs

Preheat oven to 275 if you prefer to let the casserole bake for 6 hours, or 300 if you'd like it to be done in 3 hours.

Combine all of the ingredients in a 2-quart casserole.

Bake, covered, according to the directions above.

Chicken Fricassee with Peas

This recipe for Chicken Fricassee (or Frickin' Chick-a-see, as I like to call it!) pairs carrots, peas and ham with chicken in a delicious wine sauce.  The sauce is rather thin. If you want to make it thicker, you can simmer it longer or reduce amount of liquid.

The recipe calls for serving it over orzo, which I have not yet tried.  Tonight I served it with a boxed Parmesan pasta.

I'm not exactly sure where this recipe came from.  I clipped it from a magazine or newspaper several years ago.

Chicken Fricassee

4 skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tsp butter

3/4 cup chopped green onions
1/2 cup finely chopped carrots

1/2 cup diced ham

2 garlic cloves, minced

1 cup reduced-sodium chicken broth

1/2 cup Chardonnay or other dry white wine

1 cup fresh or frozen peas

2/3 whipping cream

3 cups hot orzo (I don't serve it with orzo)

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper.  Melt butter in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned, about 3 minutes on each side.  Remove from pan.

Add onions, carrot, ham and garlic to pan; saute until lightly browned, about 4 minutes.  (I add a little more butter if needed).  Stir in broth and wine, scraping to loosen browned bits.

Return chicken to pan.  Bring to a boil.  Add peas.  Cover, reduce heat, and simmer until chicken is done, about 10 minutes.

Remove chicken from pan with a slotted spoon; keep warm.  Add whipping cream.  Cook, uncovered, over medium heat 8 minutes.

Spoon 3/4 cup cooked orzo onto each of 4 plates.  Top each with a chicken breast, 1/2 cup sauce, and 1 Tbsp parsley.

Bistro-Style Chicken with Red Wine

I just got the cookbook 100 Recipes Every Woman Should Know from Glamour magazine at the library.  I wasn't expecting anything fabulous, but I was wrong!  I am considering purchasing my own copy -- it's that good!  (As long as you can get past the extremely girly slant!)

Tonight I made this wonderful chicken dish.  It tastes a lot like Beef Bourguignon, but with chicken.  It also tastes like it has simmered all day long, but it only takes half an hour!

Bistro-Style Chicken with Red Wine

2 boneless chicken breasts
2 Tbsp flour
2 Tbsp unsalted butter
1 cup sliced onion
4 oz sliced mushrooms
1/2 tsp thyme
1 garlic clove, minced
1 cup red wine
1 Tbsp tomato paste
2 oz diced bacon (2-3 slices)
salt and pepper
fresh parsley (for garnish)

Sprinkle each side of chicken breasts with salt and pepper.  Evenly coat each piece in flour.

Heat butter in skillet over medium heat.  Cook chicken until lightly golden, about 2 minutes per side.  Transfer the chicken to a plate.

Add onion, mushrooms, and thyme to skillet.  Cook until the onion and mushrooms have softened, about 4-5 minutes.  Add garlic and cook, stirring, 1 minute more.

Stir in red wine and tomato paste.  Add bacon, then the chicken.  Reduce heat, cover and simmer until chicken is cooked through, about 10 minutes.

Serve each piece sprinkled with parsley.