Classic Eggs Benedict & Hollandaise Sauce

Classic Eggs Benedict

Do you know what my favorite breakfast in the whole world is? Hint: Classic Eggs Benedict. Ok, so I just straight up told ya. That’s because I don’t like to mess around in the morning. Just gimme my Eggs Benedict and I’m happy. And don’t talk to me.

Classic Eggs Benedict & Hollandaise Sauce

Classic Eggs Benedict & Hollandaise Sauce

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Easy Cheesy Ham & Potato Chowder

Easy Cheesy Ham & Potato Chowder

It snowed again. Yep. Not on Easter (and April Fool’s Day) but the day before. It was like a cruel joke, and it put me right into comfort mode. Anyway, here’s some of that comfort, Easy Cheesy Ham & Potato Chowder. It’s wrap up in a throw with your big fuzzy socks and eat from a mug comfort!

Easy Cheesy Ham & Potato Chowder

Easy Cheesy Ham & Potato Chowder

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Classic Wild Rice Soup in the Instant Pot

Classic Wild Rice Soup in the Instant Pot

So hey, here I am a Minnesota blogger and I have no Wild Rice Soup on my blog. Uff da. Well, I do have a Wild Rice and Smoked Turkey Chowder (amazingly good and healthy!) but it’s just not the same as a Classic Wild Rice Soup in the Instant Pot, now is it? (As a quick aside, I will be posting recipes that aren’t Instant Pot and aren’t soup, it’s just been a crazy Holiday week, so if you don’t have an “IP” please bear with me!)

Classic Wild Rice Soup in the Instant Pot

Classic Wild Rice Soup in the Instant Pot

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Hawaiian Fried Rice with Ham & Pineapple

Hawaiian Fried Rice

This easy dish is great for leftover ham!!

Do you need a fun, fresh take on a dish for your Holiday Ham leftovers? Something easy, fast and crave-worthy? You’re gonna want to try this Hawaiian Fried Rice. And you’re gonna look like a genius when you bring this to the table! 🙂

Hawaiian Fried Rice with Ham & Pineapple

Hawaiian Fried Rice with Ham & Pineapple

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Original Cheese Zombie Sandwiches

Original Cheese Zombie Sandwiches

The Original Cheese Zombies: Baked Cheese Sandwiches full of ooey, gooey deliciousness and an easy home-made dough (use store bought in a pinch) these are fantastic for a crowd and freeze well. The classic is cheese but add what you'd like inside!

It might have been the name that drew me in. The Original Cheese Zombie Sandwiches. It was the wholehearted endorsement of those who had grown up on The Original Cheese Zombie Sandwiches that hooked me. A Cheese Zombie is a sheet tray of home-made bread layered with an oozy, gooey American cheese and Cheese Zombies are sooo much better than they sound.

Original Cheese Zombie Sandwiches

The last time I made Original Cheese Zombie Sandwiches, I made 1/3 plain cheese, 1/3 with pickled Jalapenos and 1/3 with ham. The possibilities are endless.

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Classic Ham Salad

I love quaint, old expressions and this year with all the our hot, hot days I kept thinking about “Dog days of summer.” Now, being a dog lover, I always thought that meant the hot August days where it was all a dog could do but find a bit of shade and pant and try to stay cool.

Classic Ham Salad

Classic Ham Salad

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Cubano Cuban Sandwich

Cubano (Cuban) Sandwiches

The Cuban sandwich – such a classic and so American, from what I understand! And like many classics, the Cubano Cuban Sandwich sparks heated debate. There are those who say the bread makes the sandwich and it’s impossible to have a great one outside of Miami  – I disagree. I think you will, too, after your first bite of this one!

Cubano Cuban Sandwich

Cubano Sandwich

I think it’s the citrusy, garlicky pork shoulder and good, sweet ham (you’ll need a cut 1/4 inch thick or so, a slab, not shaved lunch meat) that really makes the sandwich. If you don’t have ham in the house, ask your deli to special cut it for you.

If you’re a purist and don’t have a Cuban bakery nearby, you can make your own bread. I’ve had pretty good luck using two types of bread, the little soft deli buns from Aldi (yes, I know! But it’s true!) or soft (not a hard, French baguette, but the “Italian”) grocery store baguette. Around here, they’re packaged up in the bakery department. Three Guys from Miami suggest stopping by a Jimmy John’s and picking up a loaf of their bread.*

Cubano Cuban Sandwich

Cubano Sandwich

Three Guys from Miami (I love these guys and they inspired my Lechon Asado, the pork shoulder roast these sandwiches were made from) state that an authentic Cubano doesn’t have mustard or mayo, tomato or lettuce. My preference is for a little mustard, probably because the first Cubano I ever had did have mustard. No fancy mustard, just the yellow ballpark kind. That’s the great thing about making your own, though! No “rules!” Make it how you want it.

If you want to make an evening of it, invite friends over, fire up your Netflix and watch “Chef.” I mentioned this movie on my post for Individual Molten Lava Cakes, but it was all the Cubano sandwiches made in the movie that really made my mouth water! Before you click, be prepared for some “bad” language. Be prepared, too, to want a Cubano and to dance around the kitchen as you make it!

While I wouldn’t discourage anyone from making a similar sandwich with any left over Pork Roast or Pulled or Shredded Pork, I would highly encourage you to take a little time, plan ahead and lovingly marinade and braise a pork shoulder for Lechon Asado. Then set aside some of it for this sandwich. They’re just insanely good!

If you want to, sneak a little of the oniony sauce from the roast into the sandwich, but not too much or it will be “slippery”. If you’d like to go wild, a touch of my Sweet Pineapple Mango Habanero Hot Sauce is great, or set some out for those who like to “dip.”

I can’t think of a better side than either my Bomb Baked Potato Wedges or my crispy Stupid Simple Sweet Potato Fries. Maybe a little Creamy Cole-Slaw. Perhaps a Vinegar Based one? Unless of course, you have access to plantains…

Cubano Cuban Sandwich

Cubano Cuban Sandwich

Cubano or Cuban Sandwiches

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 long Cuban bread roll or a substitution
  • 3 tablespoons softened butter
  • Dill pickles
  • 3 tablespoons yellow Ballpark mustard (optional)
  • 8 thin slices Swiss cheese
  • 1/2 to 3/4 pounds ham, about 1/4″ thick
  • 1/2 to 3/4 pounds thinly sliced Lechon Asado (Cuban Pork Roast) about 1/4″ thick

To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, pickles, cheese, ham, pork then cheese again. Optional: drizzle a little of the sauce from the roast over the meat.

Although not strictly necessary, lightly steaming the ham and pork before assembling makes a great juicy sandwich, hot all the way through. Simple heat up your pan, place the meats in and toss in about two tablespoons of water. Lid and let cook until the water has evaporated and meats are hot and tender.

Cuban Sandwiches are not always “pressed” and can be served as is or griddled like a grilled cheese sandwich. If you’d like to press this sandwich, there are several ways, below.

Pressing:

  • Cuisinart Griddler: I had wanted one for years so when they went down in price I picked one up, but I don’t know that I would necessarily recommend it. It is perfect for Cuban Sandwiches, though. Simply butter both sides of the bread, place carefully on the griddler, close and slowly cook until the tops and bottom are crispy and golden brown.
  • Panini Press: A panini press is not strictly traditional, but will make a great sandwich – with lines! Butter both sides of bread.
  • Cast Iron Skillet: Heat a large cast iron skillet or grill pan over medium heat. Generously coat one sides of sandwich with softened butter. Place the sandwiches on the skillet, buttered side down and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Remove the top weight, butter the top and turn over. Repeat. (I like to place a piece of foil between the bottom of the skillet and the sandwich because I find, with my gas stove, my skillet bottoms are a little grody.)
  • Brick Method: Wrap a brick in foil (one for each sandwich) and heat in a 450 degree oven for about 30 minutes. Butter both sides of sandwich. Cook in cast iron skillet, but once the sandwich is in the skillet, carefully remove the brick and place on the top side of sandwich.

from the kitchen of www.frugalhausfrau.com

* Bread:

Jimmy John’s will sell a loaf of day old bread for 50 cents if they have it, or a fresh loaf for $1.00. I have on occasion stopped by Bruegger’s Bakery when I’m nearby and it’s late in the day – and picked up bagels half priced. You’ll be surprised at how many places discount items, usually unadvertised, if you take the time to look around or are brave enough to ask.


Country Souffle

Simple Country Souffle – From Anything

If you’ve thought a Souffle was a fancy dish, the bastion of a master chef, think again. I was charmed by this simple recipe from my Grandmother’s 1917 cook book. Not as tall or high rising as a fancy souffle, this is a simple, country souffle and is absolutely delicious. No stress and worry free, a souffle like this is right at home at breakfast, brunch or as a simple side.

Country Souffle

Simple Country Souffle from Anything!

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Leftover Meats, Poultry & Fish

Whether you’re faced with leftovers to use up or you’ve planned for leftovers, here is your resource for just about any kind of meat or poultry.

Bear with me as I’m still doing updating – notice fish and seafood is missing. It will be reappearing soon.

other helpful links




Grandma's Old Fashioned Ham Loaf

Old Fashioned Ham Loaf

Buried in my Grandmother’s recipe box on an old scrap of paper was a true treasure, my Grandmother’s Old Fashioned Ham Loaf. I can still taste it, the top brown and crusty and the inside moist, fragrant and flavorful, almost exotic with its little touch of allspice and clove.

Grandma's Old Fashioned Ham Loaf

Old Fashioned Ham Loaf

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Navy Bean Soup with Bacon & Ham

Navy Bean Soup with Bacon

For as long as I can remember, the hallmark of Navy Bean soup has been the old standby, Senate Navy Bean soup – wonderful as it is, I’ve found that even those who don’t care for it like this highly flavorful Navy Bean Soup with Bacon. I’ve been making this soup for close to 40 years, now, and it is, hands down, my family’s all time favorite.

Navy Bean Soup with Bacon & Ham

Navy Bean Soup with Bacon & Ham

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Elegant Mushroom Lemon Basil Soup http://frugalhausfrau.com/2012/04/18/elegant-wild-rice-soup/

Elegant Mushroom Lemon Basil Soup with Wild Rice

This isn't your typical wild rice soup - There is just something about this soup that is almost haunting. It is reminiscent of a Greek soup with the lemon and basil flavors.

There is just something about this soup that is almost haunting. It is reminiscent of a Greek soup, yet the wild rice is clearly not a flavor normally found in the classic Greek soups. Just a lovely conglomeration of different flavors from around the globe (like so many of us are…) Easy, too.

Elegant Mushroom Lemon Basil Soup http://frugalhausfrau.com/2012/04/18/elegant-wild-rice-soup/

Elegant Mushroom Lemon Basil Soup http://frugalhausfrau.com/2012/04/18/elegant-wild-rice-soup/

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Light Hot Brown Sandwiches, with Buffet Style Oven Baked Bacon

Light Hot Browns

I truly do think the leftovers are the best part of any Holiday dinner, and here’s one of my favorite ways to use them. While traditionally made with turkey, Hot Browns are great made with either turkey or ham. As a matter of fact, when I make Hot Browns, I can usually count on an extra teenager or two hanging around until dinner is served. That’s ok with me – I’d rather have them at my house!

Light Hot Browns

Light Hot Browns

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Hot Broiled Sandwiches

I love using leftover ham or turkey for sandwiches, but not just any old sandwich!  Here’s our favorite, and these sandwiches may very well be better than the ham itself. Hot, bubbly and delicious on crunchy, toasted bread with all our favorite things inside…

Open faced broiled sandwiches - Subway has NOTHING on this!

Open faced broiled sandwiches – Subway has NOTHING on this!

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