Ham and Leek Pie Muffins

There is a restaurant down the street that serves a killer ham and leek pie. Before I was diagnosed with Celiac Disease my husband and I used to walk down there, split a bottle of wine, and a ham and leek pie. Even though I cannot eat it, my husband still orders it whenever when we go to dinner there.

A few weeks ago they changed chefs, and to my husband's dismay, the ham and leek pie is not the same. Ever since that disappointing night, he has been bugging me to try to make it at home.

I make David chicken pot pie muffins to take to work, so I figured I would try to turn the ham and leek pie into ham and leek muffins. They turned out pretty good!

1 ham steak
1 leek, finely chopped
1 cup broth (I used vegetable)
1 cup white wine
2 tbsp dijon mustard
1 tbsp minced garlic
1 tsp fresh thyme
1/2 cup Greek yogurt
1/4 cup mashed potato flakes

2 cups gluten-free Bisquick
1/3 cup shortening
2/3 cup milk
3 eggs

Preheat over to 400 degrees.

Cut shortening in to Bisquick mix., until shortening is pea sized. Stir in remaining ingredients until dough forms.

Grease a muffin tin, and spoon in dough, making cup shapes. Set aside.

On the stove top, over medium heat combine broth, wine, mustard, leeks garlic and thyme, stirring until leeks soften. Add yogurt and ham, stirring occasionally, until ham is warmed. add potato flakes to thicken.

Spoon mixture over biscuits, and cook in the oven, 16 - 20 min, until biscuits are golden brown.

Ham and Corn Salad

A couple of months ago I unexpectedly had to make a trip home to my parent's in Dayton, Ohio. The trip came up very suddenly, and left me very little time to prepare. It was also my first long road trip since going gluten-free. I know that the options for food are very limited on the various turnpikes, so David and I decided to pack our own food, instead of stopping at a fast food restaurant. I had less than an hour to pack, so I knew that whatever I was going to make with me needed to come out of my fridge, since I didn't have time to go to the store. That's how this ham and corn salad was born. I had all the ingredients on hand, and it was quick and easy. It turned out to be delicious as well.

While we were on the road we ate it as a dip or tortilla chips, but today I decided to use it as a sandwich, with a GF cheddar bay biscuit as the bread. It is also very good served in lettuce leaf cups.

I buy precooked ham steaks, and cook them at 350 degrees for 15 min, because I like this salad warm. You don't have to heat the steak though, it is also very good served cold!

                                       

1 ham steak, cut into 1/2 inch cubes

1 1/2 cups corn kernels.

3/4 cup shredded cheddar cheese

1/2 cup plain Greek yogurt

1 tsp garlic powder

salt and pepper to taste.

Mix all ingredients together in large bowl, and serve!