New Year's Ham Salad

So, its New Year's Eve & you still have Christmas ham leftovers. At this point, you have to either use it or lose it. Well, here's how to use it!

1/2 c light mayo
1/3 c sweet relish
2 T Grey Poupon (if you don't like the heat of Dijon mustard, use regular or grainy mustard)
24 oz cooked, leftover ham
salt & pepper

1. Mix mayo, relish, & mustard together in a large bowl.
2. Cut ham into chunks & pulse in food processor (or Ninja Master Prep) until desired chunkiness (about 8 pulses in my Ninja Master Prep).
3. Combine processed ham with mayo mixture until thoroughly combined.
4. Add salt, pepper, & more relish to taste.
5. Enjoy on fresh, homemade bread!

COOK'S NOTE: I boiled my ham in the leftover ham glaze/dressing & some water before making this then tossed in leftover cranberry relish & some leftover apple/brie appetizer. It was very good!

Roasted Broccoli

This recipe is so stupid simple that it only really has a single measurement. I have been making this for years & even my kids will eat this broccoli (although I assume it is becasue I don't use salt in anything else). The real key is to pre-heat a metal pan in the oven. After that, the rest is fool proof!

I've been mixing up the flavors a bit recently with oils from The Olive Twist, a specialty vinegar & oil store near me. They will be happy to ship you anything you want & she only charges the USPS flat rate postage fee!

Broccoli florets
Olive oil
1/2 t sugar
Salt
Pepper

1. Pre-heat the oven, with your metal pan inside, to 500 degrees.
2. Coat broccoli with oil & sugar, then season to taste with salt & pepper.
3. Pour broccoli in an even layer onto your baking sheet & bake about 10 minutes.
   

   **You can stir it about halfway through if you prefer, but we really like the crispy edges that develop if you don't.**

Click here for more Broccoli recipes from Foodista!

Coissant Bread (Brioche)

This bread will make a simple, but amazing gift & you still have time to whip some up before Christmas. This recipe takes 24 hours to fully develop the buttery flavor & flaky texture, but with only about 20 minutes total of working time, the wait it so worth it!

2 c flour
2 1/2 t rapid rise or bread machine yeast
1/4 c nonfat dry milk
1 T sugar
1 c hot water (not boiling)
2 sticks butter, room temperature
3 c flour
5 eggs, room temperature

1. Turn on your oven light.
2. Mix 2 c flour, yeast, dry milk, sugar, & water in your mixer.
3. Beat on medium speed about 2 minutes.
4. Add the butter & beat on medium speed for another minute.
5. Alternately add the remaining flour & the eggs, the dough will be very sticky.
6. Beat on medium speed using the flat beater for about 10 minutes, dough will be shiny & elastic.
7. Cover bowl & set in oven with light on for 1 - 1 1/2 hours until doubled.
8. Stir down the dough with a spatula, cover, & refrigerate 24 hours or overnight.

The next day...

1. Turn on your oven light.
2. Divide chilled dough into 2 pieces & then divide each piece into 6-10 2 ounce pieces.
3. Roll pieces into balls or short logs (the width of your pan) and place into greased bread pans.
4. Spray dough top lightly with oil & place in oven.
5. Let rise 1 - 1 1/2 hours until doubled in size.
6. Set oven to 375 degrees (with bread still inside)
7. Brush bread tops with a mixture of 1 beaten egg & 1 tablespoon milk.
8. Bake 15 minute, rotate pans & bake another 15 minutes.
9. Remove bread from pans & place on wire racks to cool.

Pecan Waffles

2 eggs
1.5 c milk
1/4 c canola oil
1T baking powder
1 t sugar
1/4 t salt
2 c flour
1 handful pecans (very precise, I know)

1. Combine eggs, milk & oil in a blender, food processor, or mixer and blend well.
2. Add baking powder, sugar, & salt and blend again until well incorporated.
3. Add flour & blend until smooth.
4. Blend in pecans.
5. Cook following your waffle maker's instructions.