HAM & BROCCOLI BAKE

HAM & BROCCOLI ALFREDO BAKE
12 cups broccoli florets
1 1/2 cups shredded Fontina or baby swiss cheese
FRESH ground sea salt and black pepper
1/2 pound country ham, FINELY diced
1 tablespoon Frank’s hot sauce
1 jar Alfredo sauce or preferably homemade
2-3 cups al dent noodles or pasta, prepare al dente
1 tablespoon FRESH chopped tarragon
1/2 cup FRENCH’S crispy onion rings

  • Preheat oven to 350°.
  • Coat 2 quart baking dish with non-stick cooking spray.
  • Bring a large pot of salted water to a boil.
  • Add broccoli florets 1-2 minutes until starting to soften.
  • Drain broccoli and set aside.
  • In a large mixing bowl toss fold together the ham pieces, hot sauce, alfredo sauce, tarragon, 1/2 cup of cheese and broccoli.
  • Arrange ham mixture in baking dish.
  • Bake 15-20 minutes until hot and bubbly.
  • Sprinkle remaining cheese and the crispy onion rings over top, baking 5-7 minutes more until cheese is melted and crispy.
  • Let stand 5 minutes before serving.

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.