Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

Makes 12 muffins

1 1/2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
7 tablespoons unsalted butter, melted and cooled, divided
1 cup shredded sharp cheddar cheese
8 ounces thick-cut deli ham (1/2-inch thick), diced
3 tablespoons finely chopped chives, divided
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.

How To Cook a Whole Chicken in Coconut Milk in the Slow Cooker

How To Cook a Whole Chicken in Coconut Milk in the Slow Cooker

Serves 4 to 6

What You Need

Ingredients
1 (3- to 4-pound) whole chicken
2 teaspoons kosher salt
2 (15-ounce) cans coconut milk
2 cups low-sodium chicken broth
2 cups tightly packed fresh basil leaves, plus more for serving
6 cloves garlic
1 (2-inch) knob fresh ginger, peeled and thinly sliced
1 fresh Thai red chile
1/4 cup freshly squeezed lime juice

Equipment
Rimmed baking sheet
6-quart or larger slow cooker
Tongs
Immersion blender

Instructions

1. Brown the chicken under the broiler. Arrange a rack in the middle of the oven and heat the broiler to high. Place the chicken on a rimmed baking sheet and season on all sides and inside the cavity with the salt. Broil, breast-side up, until the skin has browned and crisped slightly, about 8 minutes. Remove the chicken from the oven, carefully flip it, and broil until the underside is also golden-brown, about 6 minutes more.
2. Make a fragrant coconut broth. Set your slow cooker to low, add the coconut milk and chicken broth, and whisk until smooth. Add the basil, garlic, ginger, and chile, and stir to combine.
3. Add the chicken to the slow cooker and cook on low for 4 to 6 hours. Place the chicken in the slow cooker breast-side down. Cover and cook until the chicken is tender and fragrant, on the LOW setting for 4 to 6 hours.
4. Remove the chicken and blend the sauce (optional). Transfer the chicken to a serving platter. Stir the lime juice into the sauce. You can serve the sauce as is, or blend with an immersion blender right in the slow cooker's crock and add a handful of fresh basil before serving.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Cheesy Hash Brown Breakfast Casserole

Serves 6 to 8

• Cooking spray or oil, for coating the pan
• 1 tablespoon olive oil
• 1 pound uncooked breakfast sausage, casings removed
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3/4 teaspoon kosher salt, divided
• 1 (20-ounce) bag frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup sour cream
• 1 cup whole or 2% milk
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining salt, and pepper and whisk to combine. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Recipe Notes

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature for 20 minutes before baking.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.