We are still eating ham from Easter. I figure ham is so well preserved that, if you cook it well, it won’t make you sick. I saw this Emeril recipe on the Food Network website for Spiced Baked Ham with Sweet Potatoes.
The flavor combination sounded interesting, though I did not end up using the spicy ingredients. Since I was using leftover ham slices rather than a whole ham, I baked it like a casserole. It was yummy!
I haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!
Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.
My husband and I had a very quiet Thanksgiving. I cooked a 17 pound turkey, so we have lots of leftovers. (I already have the dark meat cubed and frozen, since neither of us eats it except in casseroles.) I really limited the side dishes this year-just dressing, cranberry sauce and a green bean dish using the beans from our box. (I’ll post that recipe next week.) Last night, I used the leftovers to make a casserole. Casseroles are a great way to use up bits and pieces! The advantage of making a casserole was that the leftovers stayed really moist. I used my leftover green beans for this casserole, but you could probably use other vegetables instead.