red flannel hash with ham

i haven't had red flannel hash in ages. i remember eating it with canned beets and canned corned beef..thats not how things roll in this house. roasted beets are beyond easy and much better than sweet beets packed in a aluminum can. throw ome cleaned beets in foil and glugg a little bit of olive oil over. roast on 450F for an hour or until soft when a knife slids thru them. perfection! you could also use bacon in place of ham or some leftover roast if on hand too! either way its always delicous!

(stay tuned for chocolate peppermint cake, homemade peppermint marshmallows and gingerbread cookies!)
enjoy!


1 lb small red potatoes, diced
2 cups ham, diced
1 yellow onion, diced
2 garlic cloves, minced
5 roasted or boiled beets, diced
2 tbl dijon mustard
1/2 cup milk
dash of paprika
2 tbl chopped parsley
salt and pepper
4 eggs, fried

boil potatoes until tender. drain.

heat oil in pan and saute onions and garlic. add ham and cook until browned on med heat. toss in beets and cook 10 min.
stir mustard into milk and season with salt and pepper and paprika. add to potato and beet mixture. cook until heated through. season if needed. top with fried eggs.

spianch, ham and butternut lasagna

this was heavenly and a perfect comfort food. somehow we are always in abundance of goat cheese and i am always and forever adding to everything we eat these days. the ham was leftover from sunday...a great little quarter ham i picked up at trader joes before thanksgiving and froze. the ham really went well with the sweetness of the squash and the tang of the goat cheese. i also always use the no boil noodles...the last thing i have time for these days is pre boiling noodles and dirtying another pan...just another step to step!

(stay tuned for homemade cranberry vodka! best homemade x-mas present for the lush in your life!)

enjoy!




3 1/2 cups milk
1/4 cup unbleached ap flour
pinch of nutmeg
3 tbl unsalted butter
1 small yellow onion, minced
salt and pepper
6-8 cups peeled and small diced butternut squash
1 tbl balsamic vinegar
1 tbl chopped fresh rosemary
4 garlci cloves, minced
2 cups diced ham
pinch of red pepper
1 bag organic frozen chopped spinach
1 pkg organic whole wheat lasagna noodles
1 cup or 1 log of goat cheese
1 cup parm/regg cheese, grated

toss butternut squash with salt and pepper, balsamic vinegar and rosemary. roast at 425 for 30 min. remove and set aside. turn oven to 350F.

heat milk until almost boiling. remove and keep warm.

saute onion in butter until soft over med heat. whisk in flour and cook 5 min until a little cooked and lightly golden. add a few tbls of milk to flour mixture and whisk constantly. slowly add milk until gone and add in nutmeg, red pepper and salt and pepper. whisk until thickened and combined. set aside.

saute garlic and ham in olive oil. add spinach and salt and pepper. cook until spinach is warmed and soft.

ladle a little of milk mixture in bottom of baking dish. layer noodles, them butternut squash, spiinach/ham mixture. crumble some goat cheese and parm on top and finally ladle more milk mixture on top. repeat with noodles, squash, etc. when done sprinkle with a final layer of parm and bake 30-40 until done.