Ham and Mushroom Tart

Ham and Mushroom Tart

Need dinner quick and painless. I have the answer for you. This tart is so easy to make but packed with flavor. The almonds and rice gives this tart a great crunch. The ham, onions, mushrooms and Swiss cheese gives it so great flavor. 30 minutes cook time and 20 minute prep. In the summer Jon works long hours and it is hard to get dinner ready for when he comes home. With this tart I can prepare ahead of time and then stick in the oven when he gets home. By the time he gets done cleaning up from work dinner is done.



1 pie crust

8 oz of shredded Swiss cheese

Ham Mixture

1 package of small diced ham

2 green onions chopped

6 cremini mushrooms sliced

2 tablespoons of slivered almonds

1 cup of brown rice and wild rice (I use the prepackaged cups from Minute Rice)

1 tbsp of butter

Olive oil

Custard Mixture

3 eggs

1 cup of sour cream

1 tablespoon of Dijon Mustard

1 tsp of salt

1/8 tsp of black pepper

Dash of hot sauce


Preheat oven to 425°.  Place pie crust in pie pan. Place in oven at 425° for 10 minutes.  Take out of oven and let sit. Turn oven to 400°. While the crust is baking sauté your mushrooms in the butter and a dash of olive oil until tender and then add ham and green onions until cooked through.  Add almonds and the rice.  Take off the heat.  For the custard beat three eggs and then add the sour cream, Dijon mustard, hot sauce, salt and pepper.  Take the pie crust and a half of the Swiss cheese to the bottom of crust and then put the ham mixture on top of the cheese layer. Pour over the custard mixture and then top with the other half of Swiss cheese.  Put in oven for 30 minutes. Take out and let sit for about 3 to 5 minutes then slice like a pie and dish.


Here is how I layer the tart. First layer half the cheese on bottom of tart.



Then add the Ham Mixture.


Pour the custard mixture over the top.


Take the other half of the Swiss cheese and sprinkle of the top.

017Bake at 400° for 30 minutes.








Enchilada Bowl

Enchilada Bowl

Tonight was one of those nights when I come home from work and look in the pantry and said hmmm.  I am limited to a few items because I really need to go to the store.  I pulled out two cans of enchilada sauce, can of black beans and a can of whole corn. Enchiladas sound great but I don’t have corn tortillas and then wham it hits me I should create an Enchilada Bowl.  So here is what I came up with and it was so good and a little bit spicy.

I started out by cooking the white rice following the instructions on the bag. Cooked my pound of ground beef and then added the chopped onions, green pepper and jalapeno along with a beef bouillon cube.  I have been blessed this year with an abundance of green peppers and jalapenos in my garden.

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After those cook down I add salt and pepper and the chili powder to the ground beef mixture. I drain the corn and the black beans then add those to the ground beef mixture.  Put in the two cans of enchilada sauce and then let it simmer until the rice is done or a little longer. In the last few minutes add a tablespoon of butter to the sauce. Sounds crazy I know but trust me it smoothes out the sauce. Next add some chopped cilantro to the sauce.

So now we must assemble this gorgeous creation.  I put down a layer of rice in the bottom of the bowl. Top that with some Mexican shredded cheese. Then add a layer of the enchilada mixture.  Top with sour cream and more chopped cilantro.  I enjoyed the spicy hints to this dish but if you don’t want spicy you can eliminate the jalapeno and use mild enchilada sauce.


Enchilada Bowl


1 pound of ground beef

2 cans of mild or medium enchilada sauce

1 can of black beans-drained

1 can of whole corn-drained

1 jalapeno chopped

½ green pepper chopped

½ onion chopped

Chili powder

Salt and pepper

1 beef bouillon

White rice-prepared

Mexican shredded cheese