Did any of you have a ham for your Easter lunch? I bought a 12-pound ham thinking we were going to have lots of visitors, and now there are lots of leftovers that I need to find a use for.
We just had beans so that won’t be happening any time soon, but the bone with lots of meat on it is in the freezer. This open-faced sandwich sounds good and easy for lunch. I think I will try it.
Ham, Gruyère and Tomato Toast with Dijon Mustard
6 thick slices sourdough bread, toasted
Country-style Dijon mustard
6 slices smoked ham
1 large tomato, cut into six slices
8 ounces Gruyère, grated
3 tsp fresh oregano Kosher salt, fresh
Kosher salt, freshly-ground black pepper
Preheat broiler. Line a rimmed baking sheet with aluminum foil.
Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3–4 minutes. Serve hot.
At Easter I mean to roast some potatoes but I totally forgot about them. Here’s an interesting sounding salad using potatoes. The ingredient list is long but there’s nothing out of the ordinary on it. And you probably already have most of the ingredients in the pantry.
Greek Chicken and Potato Bowl
2 pounds boneless, skinless chicken thighs
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp dried rosemary
1 tsp dried thyme
2 tsp dried oregano
1/4 tsp red pepper flakes
1 pinch cayenne pepper
4 cloves garlic, minced
1 large lemon, juiced
1/4 cup olive oil
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 pinch kosher salt
1 splash olive oil
For the Dressing:
1/4 cup red wine vinegar
1/3 cup olive oil, or to taste
1 large lemon, juiced
Salt and freshly-ground black pepper, to taste
2 tbsp chopped parsley
2 tbsp chopped fresh oregano
For the Salad:
2 cups cubed English cucumber
2 cups halved cherry tomatoes 1/2 cup sliced red onion
1/2 cup sliced red onion
1 cup cubed feta cheese
4 cups mixed salad greens
Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade. Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
Preheat the oven to 475 degrees.
Line a baking sheet with foil and grease generously with olive oil. Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano. Toss the potatoes in the
Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.
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