I think it’s funny how sliders have become one of the most popular tailgating and game day foods. Nothing like watching huge men tackle each other while eating tiny little sandwiches, right?

I guess it makes sense, though, because you can be eating a slider in one hand while you have a foam finger on the other hand?

But I think the best thing about sliders is that you can enjoy a few bites of a delicious sandwich, but it doesn’t have to be your entire meal. You won’t be so full that you can’t also enjoy some of the football charcuterie board and healthy buffalo chicken dip.

These Ham and Turkey Sliders with honey caramelized onions are perfect for game day or when you have leftover maple bourbon turkey or pineapple ham that you want to use up! I also love them served alongside soup, like my Irish colcannon soup.

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DIY Charcuterie Cup Ideas

All the way from a Thanksgiving charcuterie board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many fun charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd with a wine and cheese board or just having some snacks at home, this type of food is probably at its most popular during the holidays, so you can have a cranberry rosemary cocktail or grapefruit mule in one hand, and a snack in the other!

And sure, I’ve already done jarcuterie, and I know you’re thinking that this charcuterie in a cup really isn’t much different. And you’re right – it’s not! I’m just publishing these mini charcuterie cups to give you even more inspiration for single serving charcuterie this holiday season.

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Simple Ham and Bean Soup Recipe

Happy Holidays! I wanted to pop in today with a “bookmark this for later” recipe for anybody making a ham this weekend. Bonus points if you’re making my baked ham with pineapple sauce, but any bone-in ham will work!

When I was in culinary school, the chef instructors would literally YELL AT US if we even thought about throwing away any meat bones before using them a second time to make stock, soup or a sauce.

Chef Shawn’s voice will forever echo in my head: “That’s free flavor, chef. Don’t throw that away!” So, don’t throw your ham bone (or your Cajun turkey bones) away. That’s free flavor, home chef.

We only have a bone-in ham once or twice a year, and after Easter last year, we made ham and potato soup, ham and turkey sliders and homemade breakfast burritos with the left over ham.

So, this time around, we’ll be making this old fashioned ham and bean soup recipe!

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I have two questions for you today.

First, what are your feelings about an “additional meat” that isn’t turkey at Thanksgiving? I’m all for it, but with such a small gathering, it’s not something I normally serve, or we’d be drowning in leftovers.

But if I had a large family, I would absolutely serve a ham along with the Cajun turkey or roasted turkey with maple bourbon glaze!

But for now, I’ll serve ham on it’s own for Christmas and Easter (even sliced up for an Easter charcuterie board), and always with a scoop of classic stuffing recipe and Easter salad or Easter fruit salad.

My second question for you is how do you feel about ham and pineapple together? Again, I’m all for it. I love incorporating sweet fruit into savory recipes, like the classic pork chops and applesauce, or a Brussels sprouts pizza with dried cherries.

I wanted to publish this Baked Ham with Pineapple Sauce for all of the two-meat Thanksgivings out there, and for everybody else to bookmark for the next ham holiday. It goes out to all the Hawaiian pizza lovers, too!

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So, we made a traditional Easter dinner a few weeks ago. For two adults and one toddler who really only wants to eat blueberries and goldfish crackers. Needless to say, we had a lot of baked ham with pineapple sauce left (and mashed potatoes, which were turned into mashed potato cakes and serve with my easy gravy recipe).

I had hoped to get this soup made, photographed and published in time for you to make it with your leftover ham, too. Alas, that wasn’t meant to be, and I hope you’ll understand. You know how life is right now.

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Have you ever had a Monte Cristo sandwich? While some of my college roommates loved them, at the time, they sort of horrified me. There’s a few different versions with subtle variations, but here’s the gist: it’s a ham (or sometimes ham and turkey) sandwich with cheese (and maybe mustard and/or mayo). The whole thing is either dipped in batter and deep fried, or dipped in egg wash and griddled like French toast. It’s sometimes sprinkled with powdered sugar (which I think is where things fell off the rails for me), and it’s always served with a side of jam. The whole thing is a study in sweet, savory and decadent.

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Weird fact about me – I was totally skeeved out by string cheese until about a year ago. While most kids at my elementary school would open their lunchboxes and tear into the string cheese first, little Lori sat there cheese stick-less. Mind you, I don’t think it’s because my mom refused to buy it or anything like that.

If my memory serves, I had one bite of string cheese from a friend’s lunch one time, and was immediately disgusted by it. Looking back on it now, I think it had gone bad. And really, when your first bite of something is spoiled, why would you try again? (more…)

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When it comes to breakfast, there’s probably two camps of people: those who are starving and need to eat something as soon as they wake up, and those who always skip breakfast.

I fall somewhere in the middle. In general, I could take it or leave it.

If there’s a granola bar around, or I feel like making a smoothie or a savory cottage cheese breakfast bowl, I’ll have a little somethin’ somethin’.

Other days, I just skate by on a cup of coffee and wait for lunch. However, I know breakfast is the most important meal of the day yada yada yada, so I am trying to become a regular breakfast eater.

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