Ham and Broccoli Spirals

Remember those "rings" that used to be all the rage at Pampered Chef parties?  (Or maybe they still are; I confess, I have not been to a Pampered Chef party in ages.)  When I first read this recipe over at Mel's Kitchen Cafe, I was immediately reminded of those impressive-looking rings made of crescent rolls and stuffed with any variety of savory fillings.

This ham-and-broccoli spiral does not use crescent rolls -- although it certainly could.  I follow Mel's recipe for French Bread Rolls as the bread base,  but change up the creamy filling. The original recipe uses just cream cheese and butter to make the filling "stick," but in a nod to the recipe's Pampered Chef-ish qualities, I add in a homemade version of PC's All-Purpose Dill  Mix.  Lastly, I've changed up the baking directions so that these rolls can be frozen ahead of time and then popped back in the oven as needed.  They're a great solution for nights when the boys have to come up with dinner on their own.

HAM AND BROCCOLI SPIRALS
Printable version of this recipe

1 batch of your favorite roll dough -- I use the French Bread Rolls found here
12 oz cream cheese, softened
1/4 c. (4 T) butter, softened
1 t. Dill Seasoning Mix*
2 c. chopped ham (deli ham is fine)
1-1/2 c. finely chopped fresh broccoli (and I do mean *fine*)
2 c. shredded cheese (Colby, Cheddar, Swiss all work well -- suit yourself)
1 c. chopped green onions 

* To make a dill seasoning mix, combine 2 T dill weed, 1 t. dried onion powder, 1/2 t. garlic powder, 1/2 t. seasoned salt, and 1 t. dried parsley.  Combine well. Store whatever you do not use in a covered container.

DIRECTIONS

Prepare roll dough through the first rising.  Punch down dough and roll out into a large rectangle that is about a half-inch thick and somewhere around 12 " long and 6 " wide.  Actual size will depend on the amount of your dough.

Combine the cream cheese, butter, and dill seasoning; mix well.  Spread mixture over the dough rectangle.  Top with broccoli, ham, cheese, and onions.  Roll up the dough, starting with the lower long edge.  Roll as tightly as you can.  When the dough is all rolled up, pinch the remaining long end to the dough log to seal it.  Slice the log into 1-inch slices.  I usually get anywhere from 12 to 14 slices.

Lay each slice onto a parchment-covered baking sheet.  Cover with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise until doubled in size.  Remove plastic wrap, and bake at 350 degrees for about 20 minutes, until light brown and the creamy filling is slightly bubbly.

** Note:  want to make these ahead and freeze?  I usually stop baking them at the 15-minute mark, take them out of the oven, and allow to cool.  I freeze them in a large container in layers that are separated by waxed paper.  To use them, I take them out of the freezer and place them on a lightly-greased baking sheet -- no thawing necessary.  Bake for 5-10 minutes until brown and bubbling.


Original source: expanded upon one found at  Mel's Kitchen Cafe

Oven-baked Chili

Until now, I would have rated my personal chili recipe as "passable."  Probably a B-, to use a scale we're all familiar with.  It was easy to make, tasted pretty good, and kept well in the freezer.  For the few times a year my family was in a chili mood, it did the job.

And then ... (smile) ... I caught a post over at King Arthur Flour, extolling the virtues of oven-baked chili.  I was intrigued, especially when I saw that the recipe posted there used stew beef instead of ground beef.  Slow heat + liquid + stew beef usually = a tender, tasty combination.

The result?  I think this method earns an A.  With some slight modifications to accommodate my family's tastes, I've hit on a new recipe for chili that fits the same criteria above:  easy to make, keeps well, and tastes pretty good.  Scratch that.   Tastes VERY good.

The recipe would easily accept those items that are on your family's must-have list for chili:  beans, peppers, corn, rice, pasta, sour cream, chiles, and so on.

OVEN-BAKED CHILI, Apple Road Style
Printable copy of this recipe

2 lbs of stew beef, cubed
1 large chopped onion (about 1-1/2 cups)
3 cloves of garlic, minced
1 (15 oz) can of fire-roasted tomatoes
1 (6 oz) can of tomato paste
1 green bell pepper, diced
1/4 c. fresh cilantro, chopped
2 t. chili powder
2 t. ground cumin
3 t. brown sugar (optional; cuts the acidity)
1/4 t. cayenne pepper (optional; could use up to 1/2 t. if you like the heat)
2 t Worcestershire sauce
1 T yellow cornmeal
1 (15 oz) can of black beans, rinsed and drained
1 (15 oz) can of chili beans (dump straight from can -- no rinsing)
1 c. beer OR 1 c. water or 1 c. beef broth  (I prefer the beer.)

Note:  if you use the water or broth, I'd up the amount of Worcestershire to 1 tablespoon.

DIRECTIONS

In a large skillet, brown the meat in a little olive oil.  Trust me, do not skip this step.  Browning will sear in the juice and increase the flavor of the meat.  Drain well when browning is complete.  Add the onion and cook until the onion is soft.  Add the garlic, tomatoes, tomato paste, pepper, spices, cilantro, cornmeal, and Worcestershire sauce.  Stir to combine; simmer for 1 minute, just until everything gets hot.

Transfer concoction to a 2-quart ovenproof casserole; add the beer/broth/water to cover the meat.  Cover the dish with a lid or foil and bake in a preheated 275-degree oven for 1-1/2 or 2 hours, or until the meat is tender.  Take a peek under the lid after an hour; add additional beer/broth/water if the mixture seems dry.

Half an hour before serving, stir in the beans and cook until heated through.  If you plan to add any other items, such as cooked macaroni or corn, this would also be the time to toss them in.  Serve and enjoy.

Note:  this dish converts easily to a slow cooker; simply cook on high for about 3 hours.

Original source:  King Arthur Flour