Ham and Egg Cups

This, and a big watermelon salad, are the other dishes I brought to my office last week.  These made for a very cute presentation and were demolished by my co-workers…I guess they were good!!

INGREDIENTS
Sliced deli ham
Eggs
Cheese of your choice
Chopped Chives
Salt and Pepper to taste

DIRECTIONS
If using a mini muffin tin – slice ham in half and neatly arrange into mini muffin tin well.  Fill with scrambled eggs and a small cube of cheese.  Bake at 375 for 11-13 minutes.  Top with salt, pepper and chives immediately upon removal from oven.

If using a regular muffin tin – Place whole slice of ham in muffin tin well and crack a whole egg into the ham.  Top with shredded cheese and bake at 375 for 15-17 minutes.  Top with salt, pepper and chives immediately upon removal from oven.

Enjoy!

Husband Rating – 4 out of 5 – “Bella made some for my co-workers too (and some without cheese for me) we all loved it!”

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Garlic and Chive Mashed Potatoes

This was my contribution to our Thanksgiving feast this year.  I got the recipe from Tyler Florence and, as usual, it didn’t disappoint!  Just look at that mound of fluffy, garlicky deliciousness!!

INGREDIENTS
4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream (I used whole milk, and it was still delish)
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

DIRECTIONS
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.

Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl (I use my KA Stand Mixer).

Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

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