3 Crowd-Pleasing Ham Recipes #ItsFrickinGood
11:23 PMINGREDIENTS
- 2 cups panko breadcrumbs
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 large egg whites
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)
- 2 cups panko breadcrumbs
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 large egg whites
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)
INSTRUCTIONS
- Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
- In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
- In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
- In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme until the egg whites are broken up and the mixture is foamy.
- Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
- Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
- Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
- In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
- In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
- In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme until the egg whites are broken up and the mixture is foamy.
- Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
- Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
When fall rolls around, I always gets a hankering for ham. It just screams "the holidays" to me, and I love to make all kinds of different dishes with it. When I was approached by Frick's Quality Meats and asked to be in their blogger recipe challenge, I jumped at the chance to try some of their delicious meats. I was set a few different products to test out and use in recipe creation, and man were they a huge hit with my family!
Established in 1896, Frick's Meats is a US based company run by now 5 generations of the same family. They focus on providing quality over quantity, and it really shows. There is no cutting corners, and the difference in the taste in their meats over others we have had is tremendous.
I was lucky enough to try out the Frick's Applewood Smoked Ham, Frick's Gourmet Sliced Ham and the Frick's Hickory Smoked Sliced Ham. I used each of the products to create a unique recipe, and they were all crowd-pleasers in my home.
Italian Ham and Cheese Noodle Bake
Ingredients:
2 tbsp. Butter unsalted
1 Small onion chopped
2 Cloves garlic minced
10 oz. Frick's Gourmet Sliced Ham chopped
Salt and pepper to taste
12 oz. Cooked penne pasta
2 tsp. Italian seasoning
1 c. Heavy whipping cream
2 Eggs beaten
7 Slices white cheddar cheese
1/2 c. Shredded cheddar cheese
1 c. Mozzarella cheese shredded
1/4 c. Parsley finely chopped
Instructions:
1. Cook penne pasta according to package instructions.
2. Preheat the oven to 350 degrees.
3. Melt 2 tbsp of unsalted butter in a skillet over medium-high heat.
4. Add in the chopped onion and cook for 3-4 minutes, mix in the garlic, and cook for an additional 30 seconds.
5. Mix in the chopped ham, and set aside.
6. In a bowl, whisk together the eggs, heavy whipping cream, salt and pepper to taste and Italian seasoning.
7. Place a single layer of penne noodles in the bottom of a greased 9x13 inch casserole dish.
8. Top the noodles with the ham mixture.
9. Layer 7 slices of white cheddar cheese on top of the ham, and then place another layer of penne noodles on top.
10. Pour the egg and heavy whipping cream mixture over the noodles.
11. Top the casserole with 1/2 cup of cheddar cheese and 1 cup of shredded mozzarella cheese.
12. Bake the casserole uncovered for 15-25 minutes or until the top is browned and bubbly.
13. Sprinkle with the chopped parsley for garnish, and serve hot.
Ham, Gouda and Apple Grilled Cheese with Garlic Herb Butter
Ingredients:
4 Slices of bread of your choosing
4 Pieces Frick's Hickory Smoked Sliced Ham
4 Slices Gouda cheese
Thinly cut apple slices
4 tbsp. Butter unsalted
1/2 tsp. Garlic powder
1/2 tsp. Italian seasoning
Instructions:
1. Place 4 tbsp of softened unsalted butter in a small bowl.
2. Add in the garlic powder and Italian seasoning, and mix thoroughly with a fork or spoon until well combined.
3. Coat one side of two different slices of bread with the garlic herb butter, and place them face down into a hot skillet over medium-high heat.
4. Layer 2 slices of Gouda cheese and then 2 pieces of Frick's Hickory Smoked Sliced Ham on top of each slice of bread.
5. Place a layer of thinly sliced apples on top of the ham, and then place another buttered slice of bread on top of each sandwich, with the buttered side facing out.
6. Once the bottom of each sandwich has browned, flip it over and begin toasting the other side.
7. Sandwiches are done when the cheese is melted well, and both sides are toasted and browned well.
Low Carb Keto Ham and Cheese Puffs
Ingredients:
5 tbsp. Melted butter unsalted
2 oz. Cream cheese softened
4 Eggs beaten
1/2 tsp. Garlic powder
Salt and pepper to taste
1 c. Almond flour
1/2 tsp. Baking powder
8 oz. Frick's Applewood Smoked Ham chopped
2 c. Shredded cheddar cheese
Instructions:
1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine 5 tbsp melted butter and 2 oz. softened cream cheese.
3. Stir in 4 beaten eggs and 1/2 tsp. garlic powder.
4. Mix in 1 cup of almond flour and 1/2 tsp baking powder, stir until well combined.
5. Fold in 8 oz. of Frick's Applewood Smoked Ham that has been chopped, and 2 cups of shredded cheddar cheese.
6. Drop large spoonfuls of the mixture onto a baking sheet layered with parchment paper, and bake for 15-20 minutes until cooked through and browned on top. This recipe should make roughly 24 ham and cheese puffs.
Want to try some of these delicious recipes for yourself? You can visit the Frick's Meats website for more information on where and how to purchase their quality products. Check them out on Facebook and Instagram as well for more recipe inspiration!
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