Ham Tetrazzini

[Ham Tetrazzini]We hosted the family Christmas day gathering this year. We provided ham, popovers and egg noodles for my mom’s Swedish meatballs. At the end of the day there was ham and egg noodles leftover. So I took a page from Thanksgiving leftovers and made a tetrazzini type dish.

The butter, milk and cheese make this rich dish. Perfect for the week before New Year’s resolutions have us all eating kale-cauliflower-mango smoothies.

Ham Tetrazzini
Servings: 4-6
Prep time: 15 minutes
Total time: 30 minutes


  • 6 Tbsp. butter, divided
  • 10 oz. sliced fresh mushrooms
  • 1 sm. onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth (or just water if you have no broth)
  • 1 1/4 cups whole milk
  • 1/2 tsp. ground chipotle
  • 1/2 tsp. Hungarian paprika
  • 1/2 tsp. ground black pepper
  • 1 teaspoon cider vinegar
  • 3 cups cooked ham, cubed
  • 4 cups cooked egg noodles
  • 1/4 cup chopped fresh parsley
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese


  1. Melt 5 tablespoons butter in a dutch oven over medium heat. Add the mushrooms and saute until most of mushroom liquid has evaporated, 5-7 minutes. Reduce the heat to medium-low, add the onions, and cook until the onions begin to soften; another 5 minutes.
  2. Sprinkle the flour over the vegetables. Cook for 1 minute, stirring frequently, to get rid of the taste of raw flour. Add the broth and stir to start the sauce. Allow to cook for about 1 minute and add milk while stirring. Stir in the chipotle, paprika, pepper and vinegar. Adjust the heat for a simmer and cook for 5 minutes to allow the sauce to thicken.
  3. Add the ham, noodles and parsley. Stir to combine and cook for 5 minutes to reheat the ham/noodles.
  4. While the ham/noodles reheat toast the breadcrumbs. Melt the remaining tablespoon of butter over medium heat in a skillet. Add the breadcrumbs and use a spatula to coat the breadcrumbs in the melted butter. Heat, stirring frequently, until the breadcrumbs are browned to your liking. Transfer to a small bowl and set aside.
  5. To serve spoon up a generous helping in a bowl. Sprinkle with Parmesan and toasted breadcrumbs. A few grinds of fresh black pepper never hurt anyone either.

I would normally salt the mushrooms and onions while sauteing them as it helps draw out the moisture. That said this is already going to be a salty dish with the broth (unless it is homemade), ham and Parmesan. Leaving the salt out means it’ll take a little longer to cook down the mushrooms and onions. Patience, and temperature control, are your friend.


Baked Beans

I’ve made these several times for parties or large gatherings. They are heartier than the usual canned version with a nice dense bean.

Baked Beans
Servings: 12 to 16
Prep time: 10 minutes
Total time: 2 hours


  • 4 28-oz. cans of small red kidney beans, drained and rinsed
  • 2 medium yellow onions, chopped
  • 1 Tbsp. olive oil
  • 1 1/2 cups ketchup
  • 1 1/2 cups tomato puree
  • 1 cup dark brown sugar
  • 1/2 cup vinegar
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. smoked paprika
  • 1/2 Tbsp. ground red chipotle
  • kosher salt and cracked black pepper


  1. Adjust the oven racks so a large Dutch oven (with lid) will easily fit. Preheat the oven to 325°F.
  2. Add the ketchup, tomato, brown sugar, vinegar, mustard, Worcestershire, paprika and chipotle to a bowl. Stir until the brown sugar has broken up and been well mixed into the other ingredients.
  3. Heat the oil in the Dutch oven over medium until shimmering. Add the chopped onions and a good pinch of kosher salt. Stir to coat with oil and cook for around 5 minutes. The onions should be translucent.
  4. Add the sauce mixture to the pot, stir into the onions, bring to a simmer and cook for 5 minutes.
  5. Stir in the beans and incorporate. Cover pot and bake for 75 minutes.
  6. Remove the lid and cook for another 15-20 minutes until the sauce has thickened. Test seasoning for salt and pepper; adjust as desired.

For best results make this dish in advance, cool and refrigerate overnight. Reheat the next day in a slow-cooker or a 350°F oven for 30 minutes.

This recipe is roughly based on one by Dave Lieberman. I pulled the bacon to make it more vegetarian friendly though I don’t mark it as vegetarian because Worcestershire sauce is not vegetarian.

Chunky Tomato Barley Soup with Chiptole

Oh the weather outside is frightful… came to mind last night after what was a rainy and dreary December day. Not really frightful but enough to push me into a soup frame of mind.


Chunky Tomato Barley Soup with Chipotle, Greek Yogurt and a dash of Paprika

This recipe is based on one from Nadia G’s Bitchin’ Kitchen on Cooking Channel. Same ingredients, slightly different prep order, good soup.

Recipe under the cut