I'll warn you now - the ingredients in this pasta salad are WEIRD.



I'm always up for trying new things, but when I ran this one by Steve he looked at me like I had three heads. I suggested we try it out for Sunday dinner with my parents (they're such troopers, always being my tasters for new recipes). And then I remembered I had an appointment early Sunday morning so he'd be the one actually making it. I figured it was easy - the only cooking you have to do is boiling the pasta - and it would be a chance for Katie to help out in the kitchen. They were just getting started mixing up the sauce when I left and by the time I got home the salad was done and chilling in the fridge. And Steve admitted it was delicious.



Later, when we served it to my parents, we all kept going back for another spoonful. I won't pretend to know why but trust me, it works. And it couldn't be simpler. This is definitely one of those side dishes I'm going to make again and again.

Allison's Best Pasta Salad
As seen on Taste and Tell

2 cups dry farfalle (bowtie) pasta
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
2 cups diced, cooked ham
1 1/2 cups red grapes, halved
6 oz sharp cheddar cheese, cubed
1/2 cup sliced green onions

Cook the pasta according to package directions. Drain and reserve.

While the pasta is cooking, stir together the mayonnaise, sour cream/Greek yogurt, cider vinegar, mustard, sugar, pepper, dill and salt in a small bowl.

Once the pasta is finished cooking, combine the drained pasta, ham, grapes, cheese and green onions. Pour the dressing over the top and stir to coat. Cover and chill for at least 6 hours, preferably overnight.

Every Easter my mom makes a ham and sends us home with leftovers. This year I had my eye on a new recipe for Scalloped Potatoes and Ham. I liked that Ree added onions and cheese so I was excited to give it a try.



When I made this I followed her recipe exactly save for one thing - precooking the potatoes. I made the mistake years ago of attempting to make scalloped potatoes using raw potatoes. It simply does. not. work. Do NOT make that mistake. You must always parboil the potatoes, otherwise you'll be waiting forever for the potatoes to cook through (or eating crunchy potatoes). I also splurged and used heavy cream, something I haven't purchased in years. And you know what, this was way too rich. Our tastes have certainly changed so feel free to use equal parts half-and-half and heavy cream, if that's what floats your boat. Next time I'm switching to all half-and-half or maybe even equal parts half-and-half and milk.

Another tip - use more cheese. I upped the amount below. And do yourself a favor and use extra sharp Cheddar. Steve didn't even realize there was cheese in the dish until he was setting aside his lunch portion.

It may sound like we didn't enjoy this but that's definitely not the case. And I wanted to share it with you now because I'm confident these small tweaks will make all the difference.

Scalloped Potatoes and Ham
Slightly adapted from The Pioneer Woman

3 pounds Russet or Yukon Gold potatoes
1 yellow or sweet onion
2 tablespoons butter
3 cups diced ham
3 cups half-and-half (or 1 1/2 cups each half-and-half and milk OR heavy cream)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
8oz grated extra-sharp cheddar cheese
4oz grated Monterey Jack cheese

Preheat the oven to 350 degrees. Butter a large, deep casserole dish (at least 2 1/2-quarts, preferably larger).

Peel the potatoes, rinse under cold water, then pat dry. Using a mandoline or a sharp knife, slice potatoes into very thin slices (1/8-inch). Put the slices into a large pot of cold water. Repeat with the remaining potatoes. Once all the potatoes are sliced, bring to a boil then continuing boiling for 3 minutes. Drain well and set aside to cool slightly.

Cut the onion in half then cut each half into thin slices. Heat the butter in a large skillet over medium heat and add the onions. Cook until they start to caramelize, about 5-10 minutes. Remove from heat and set aside.

Combine the half-and-half and milk OR heavy cream (if using) then whisk in the flour, salt and black pepper until totally combined. Set aside. Combine the two grated cheeses. Set aside.

Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham and onions, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. Repeat this twice more, ending with a sprinkling of cheese before pouring on the rest of the cream mixture.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

I figured I should share this recipe with you guys before the weather changes. Although, if you live in the Northeast like I do, you may be wondering if it will ever be warm again. They're calling for snow tomorrow, for crying out loud. No thanks. Bring on summer!


I printed off this recipe for Ham and Potato Soup awhile ago and finally decided to make it. When I actually read the recipe (anyone else tend to do that, just read the ingredients and not the directions?) I decided to make some changes. For starters, dirtying two pots to make soup seems wrong. I also like to saute veggies to add that extra layer of flavor.

The result was delicious - thick and rich and creamy. At first I thought the soup would need some other seasoning, like thyme or rosemary, to brighten it up, but this was perfect just with salt and pepper. The leftovers reheated well the next day, too. I'll definitely make this again.

Ham and Potato Soup
Modified from Allrecipes

3 1/4 cups water
2 cubes chicken bouillon
5 tablespoons butter
1 rib celery, diced
1/2 large onion, finely chopped
salt and pepper
5 tablespoons flour
2 cups milk
1 1/4 lbs Yukon gold potatoes, peeled and cut into bite-size pieces
7oz ham steak, cut into bite-size pieces

Bring the water to a boil in a pot or an electric kettle. After the water comes to a boil, transfer it to a bowl or glass measuring cup and add the chicken bouillon cubes. Stir to dissolve the bouillon. Set aside.

Melt the butter in a large Dutch oven over medium-high heat. Add the celery and onion and cook until the onion is translucent and starting to soften, about 5 minutes. Add some salt and pepper to season the veggies, then add the flour. Stir to coat all the veggies with the flour, then cook for 1 minute.

Add the water with the bouillon and the milk to the pot and whisk to get rid of any lumps from the flour. Add the potatoes. Bring to a boil, then simmer until the potatoes are tender, about 10 to 15 minutes.

Once the potatoes are cooked, add the ham to the soup. Stir to heat through, then taste and adjust the seasoning with more salt and pepper, if needed. Serve immediately.

I like to put at least one sandwich on the menu each week. They're usually easy to make and we all enjoy them (although Baby Girl likes to deconstruct her sandwiches/burgers so she can eat each ingredient separately. Don't ask.) I saw these Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions on Pinch of Yum and thought they'd make a great grilled cheese sandwich.


I asked SP to get a loaf of rye bread at the store and it was the perfect bread for these sandwiches. Even though everything is better with bacon, I ended up skipping the bacon on these since they already had ham. The caramelized onions added just the right amount of sweetness to cut through the savory sauce. Delicious.

Grilled Ham and Cheese Sandwiches with Caramelized Onions
Modified from Pinch of Yum

1 yellow onion
1 tablespoon butter
1/4 cup mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
spreadable butter
8 slices of bread (I used rye)
1 pound sliced deli ham
1/2 pound sliced Swiss cheese

Slice the onion into thin strips. Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions will turn a deep golden color.

Whisk the mayo, mustard and Worcestershire sauce together.

Spread some of the spreadable butter on each slice of bread. Flip each slice over and spread 1/4 of the sauce on each of four slices, then top those slices with 1/4 of the ham, onions, and cheese. Complete the sandwiches with the other four slices of bread to make four sandwiches, butter side out.

Heat a griddle over medium-low heat. Add the sandwiches and cook until the bread is golden brown on both sides and the cheese melts. You want to go low and slow so the cheese and filling have a chance to warm through before the bread burns.

Cut in half and serve immediately.