Cooking On The Ranch

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Haricot Vert Recipe in Dijon Mustard Cream Sauce

By 12 Comments

Haricot Vert Recipe in Mustard Cream Sauce. This simple, richly flavored side dish features the sharpness of mustard to complement the bright flavor of green beans. Look for Haricot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.

Green beans with grainy mustard sauce served on a white platter

Before we know it, we’ll be up to our ears in fresh homegrown green beans. And you’ll love this recipe because it combines fresh green beans with a warm and tangy sauce.

It’s a wonderful quick green bean side dish recipe that’s easy enough for a weeknight meal and lovely enough for entertaining. And it’s especially nice for any holiday.

And a great recipe to keep in your back pocket for when fresh green beans are in season.

And consider this recipe to be a high brow side dish in comparison to the most popular green beans recipe on my site for Brown Sugar Green Beans with Bacon.

Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter

How To Keep Green Beans Green When Cooking

Have you ever wondered how restaurants deliver those fresh cooked green beans, or broccoli, and they have retained their brilliant green color? The answer is a dunk in an ice water bath.

First, place a good amount of ice cubes in a large mixing bowl. Cover with water.

Bring a large pot of generously salted water to a boil. Drop the trimmed green beans (or broccoli) into that boiling water and let them blanch 2 – 3 minutes.

Drain the green beans in a colander that will fit inside that bowl of ice and water. Place the colander with the beans into the ice water. This will stop the cooking process. Make sure the beans are completely submerged in the ice bath.

This ice water bath will set the color. Once they’ve drained you can saute them or add them to a sauce like this Mustard Cream Sauce.

Hericot vert recipe topped with shallots and cooked in a dijon mustard sauce

Dijon Mustard for Cream Sauce

There’s a little more to Dijon Mustard than meets the eye. Dijon is made from either brown or black mustard seeds, which give it that extra little bite on the palate.

I always have a jar of Grey Poupon on hand. But if you can find Edmond Fallot Dijon, you’ll find a sharper and more complex flavor. It will add some serious flavor to this creamy mustard sauce.

You can also use Grey Poupon Country Style Dijon, which is a coarser version and you’ll have a beautiful French grainy mustard sauce.

Play around with different types of Dijon mustard and different flavors. Whatever your choice, you’re going to love this recipe.

What is the Difference between Green Beans and Haricot Verts?

The Dijon mustard cream sauce is actually very French. So, if you can find Haricot Verts for this recipe, you’ll be feeling very snazzy about yourself. I usually can find them at Whole Foods. But what is the difference between green beans and haricot verts?

Haricot Vert is also known as French green beans. They are thinner and shorter than our run of the mill Blue Lake Green Beans and have a more tender texture…meaning they will also cook quicker. And they’re perfect for this French Mustard Sauce.

Green Beans or Hericot Verts in a Dijon sauce on a Sur la Table scalloped white platter

Recipe for Green Beans in Dijon Mustard Cream Sauce

I hope you give this easy green bean recipe a try, and if you do please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite hericot vert recipe let me know, I’d love to give it a try.

More Vegetable Side Dishes

And if you’re looking for more side dish recipes, don’t miss my Side Dishes category. You’ll find lots of selections and the most popular on my website for Broccoli Rice and Cheese Casserole. And if you’re looking for more green bean recipes, don’t miss my Brown Sugar Green Beans with Bacon. Using canned beans, it’s easy and a popular choice.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter
Print Recipe
5 from 4 votes

Haricot Verts in Dijon Mustard Cream Sauce

Hericot Vert Recipe in Mustard Cream Sauce. This simple, richly flavored side dish features the sharpness of the mustard with complements the bright flavor of the green beans. Look for Hericot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: French
Servings: 4
Calories: 269kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds haricot verts or green beans, trimmed
  • 2 tablespoons butter unsalted
  • 1 large shallot peeled and chopped
  • 1 cup chicken stock
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 1 tablespoon Dijon Mustard
  • salt and fresh ground pepper
  • 2 tablespoons tarragon fresh, chopped

Instructions

  • Prepare an ice water bath in a large mixing bowl. Bring a large pot of salted water to a rolling bowl. Add the beans and cook until tender crisp, about 3 minutes. 
  • Drain well in colander, then set the colander with beans in the ice water bath to set the color and stop the cooking. Make sure beans are submerged. When cooled, remove from ice water and drain off excess liquid.
  • In a large skillet, melt butter over medium high heat until foaming. When foaming subsides, add shallot and cook, stirring occasionally until softened, about 2 – 3 minutes.
  • Add cream and mustard. Add stock and wine and cook until slightly reduced by half, about 3 minutes. 
  • Taste and adjust seasoning the salt and pepper.
  • Add blanched beans to the warm sauce and cook just til completely heated through. Taste and adjust seasoning with salt and pepper
  • To serve, transfer beans to a platter or serving bowl. Garnish with chopped tarragon and serve immediately.

Nutrition

Calories: 269kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 204mg | Potassium: 592mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1935IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 3.2mg

Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

By 12 Comments

Braised beef tacos take on incredible flavor using a unique chile rub before a long slow cook in the oven. A few simple ingredients create a thick rich sauce to mix with the beef after shredding. This is an exciting flavored shredded beef taco recipe that makes the best beef street tacos ever. Let’s take a look.

Braising meat is a wonderful method to impart flavor. Take a look at my recipe for Mexican Short Ribs for a good example.

Braised beef tacos on a white platter topped with cabbage carrot slaw

Beef Street Tacos

I’m not claiming that these braised beef tacos are authentic Mexican Street Tacos. Carne Asada will always be king in that arena. The simplicity of fresh-flavored sliced flank or skirt steak in a small taco shell that will fit in the palm of your hand equals street taco perfection.

However, I am claiming that you’ll be amazed at the flavor this recipe delivers. Starting with the humble pot roast and seasoning it with a not so humble spice rub will deliver you shredded beef tacos that will WOW those taste buds.

And using street sized tortillas make this a delightful way to serve up Mexican flavors. Mission brand tortillas makes both street taco flour and corn tortillas. They are readily available in our markets here in Colorado and I hope you’ll find the same true in your area.

We really liked using the flour taco shells for this recipe. The sturdy texture and sweeter flavor seemed perfect.

How To Make Braised Beef Tacos

I should really call these New Mexico Beef Tacos. The spice rub for the pot roast consists of an ample amount of New Mexico Red Chile Powder, preferably Chimayo, brown sugar and the usual line up of Southwestern spices such as Mexican Oregano and cumin. It all comes together beautifully.

Ingredients for beef street tacos ready to bake in a Le Creuset Pan

I’ve made this recipe several times, to get the seasonings and cook time just right, and not once have I followed the golden rule to sear the beef before braising. I feel the raw meat acts like a sponge for the chile rub.

Simply purchase a two-ish pound chuck roast and trim any big amounts of fat off the meat. The last two roasts I purchased didn’t need much trimming at all. Rub the meat with the spice rub and let it sit in the refrigerator for an hour or so.

Remove the chuck roast from the refrigerator and let it sit at room temperature for about thirty minutes. Preheat the oven to 300 degrees. Pour a can of diced tomatoes over the beef, add the chopped onion and let it braise for 2.5 to 3 hours, or until the meat shreds easily with forks.

The Perfect Red Cabbage Slaw for this Shredded Beef Tacos Recipe

While the beef is cooking, you’ll have plenty of time to slice and dice the ingredients for this red cabbage slaw. Beautiful in color with red cabbage and carrot and snappy in flavor with sweet apple and onion.

This tangy red cabbage slaw is a wonderful compliment to these spicy beef street tacos and would be a perfect partner for any taco, including chicken or pork varieties.

shredded Red cabbage, shredded carrot, shredded gala apple, shredded onion in an orange bowl.

A mandolin will offer a speedy solution to slice and shred those ingredients into even pieces. This means not only an attractive end product, but accurate same-sized pieces help the flavors to blend.

slicing cabbage on an OXO mandolin grater

I’ve had my OXO mandolin for years, and honestly, it’s one of those gadgets that has proven itself a kitchen workhorse. I use it often and it works beautifully. It’s sturdy and easy to use. And the blades have stayed sharp. It shreds, it slices and I love it.

I’ve included an affiliate link if you’re interested in checking it out. That means if you purchase the mandolin through this link, I get a small commission at no extra charge to you.

braised beef tacos on a white flour street taco shell topped with cabbage carrot slaw

Recipe for Braised Beef Tacos with Red Cabbage Slaw

This may be the best shredded beef tacos recipe I’ve ever made. It’s one of those combinations that requires the whole package to appreciate the brilliance of the flavors. The whole package meaning the red cabbage slaw and the flavors in the beef are a match made in culinary heaven.

The warmth and spice of the New Mexico Chile powder when combined brown sugar and Mexican Oregano blends beautifully with chopped tomatoes and onions. The end result is a sauce that holds the shredded beef together for a a stunning treat.

Topped with a sweet and savory cabbage slaw and you’ve got a great taco.

I hope you give these beef street tacos a try and if you do, please come back and give the recipe a star rating. And if you have a favorite shredded beef tacos recipe, let me know, I’d love to give it a try.

More Beef Taco Recipes

And if you’re looking for more taco recipes, don’t mis my Taco Category. You’ll find lots of fun recipes, including this popular Tacos al Pastor.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 3 votes

Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

The best Mexican shredded braised beef tacos. A unique seasoning rub of chile powder gives these beef street tacos a delicious flavor. An easy recipe for entertaining, especially for Cinco de Mayo 
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 8
Calories: 273kcal
Author: Lea Ann Brown

Ingredients

  • For the spice rub:
  • ⅛ Cup Chile powder New Mexico Red preferrably
  • 2 teaspoons salt
  • 2 Tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican dried oregano
  • ¼ teaspoon ground allspice
  • 2 pounds beef chuck roast
  • For the braise
  • 14 ounce diced tomatoes canned, undrained
  • ½ medium onion sweet, chopped
  • 3 large garlic cloves thinly sliced
  • ½ cup water
  • For the Red Cabbage Slaw
  • 2 cups shredded red cabbage
  • 1 cup shredded gala apple
  • 1 cup shredded carrot
  • ½ cup shredded sweet onion
  • juice of 1 lime
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons honey
  • salt and pepper to taste

Instructions

  • Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
  • Coat the meat all over with the rub, and rub it in.
  • Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
  • Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
  • Braise the beef
  • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and ½ cup water. Cover and cook until the meat is fork-tender, about 2 ½ or 3 hours
  • Leaving the liquid and vegetables in the pot, transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
  • Return the meat to the pot and mix in with the braising sauce.
  • To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together. 
  • Serve on tacos topped with slaw on flour street taco shells.

Nutrition

Calories: 273kcal | Carbohydrates: 17g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 699mg | Potassium: 629mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3010IU | Vitamin C: 20.5mg | Calcium: 67mg | Iron: 3.5mg

Braised Beef Tacos … They’re What’s For Dinner

Pasta with Ham and Peas In A Parmesan Lemon Cream Sauce

By 4 Comments

Pasta with Ham and Peas in a Lemon Cream Sauce, (Pappardelle al Limone) A beautiful pasta dish that’s so special in flavor that you’ll want to make it over and over. Perfect for entertaining, you’ll be savoring every single creamy  bite.

If you’re looking for creamy easy pasta dishes, take a look at this recipe for Hatch Green Chile Pasta with Chicken and Spinach.

Pasta with ham and peas in a skillet.

What You Can Expect From This Recipe

Using a ham steak from the supermarket, and frozen peas makes this a very easy pasta dinner. Easy enough for a weeknight and classy enough to serve to guests. So easy, you hardly have to set down your glass of wine while you prepare it.

And the sauce? A garlic infused lemon cream sauce that again, is very easy to make, and so very luscious. All you need to make this creamy sauce is a skillet, diced garlic, cream and lemon zest. A hands-off simmer and you’re ready to stir in the ham, cooked pasta and those pretty green peas.

This pasta dish is a great way to use leftover ham, but don’t forget about those ham steaks at the store.

We like low sodium Kentucky Legend ham steak . I’ve also used a variety of ham steak brands from Whole Foods and have been very pleased with the flavor. And of course, left over honey baked ham would send this over the top.

The peas need no introduction, straight from the freezer, their dependable sweet flavor will blend effortlessly with this dish. Don’t we all have a weakness for peas and pasta? 

If you’re in the mood for a creamy delectable pasta entree, this pasta with lemon cream sauce could be your go to recipe.

Ingredients You’ll Need

Ingredients to make pasta with ham and peas.
  • Pasta: You’ll love using pappardelle pasta for this recipe. Pappardelle is a wide, flat, ribbon noodle that is traditionally served with rich heavy sauces.  It’s sturdiness will even hold up to under sauces that are heavy with stew or roasts. For this dish,  it brings a dramatic and elegant flair to the lemon cream sauce. 
  • Heavy Cream: Or Half and Half. You’ll be happier with the results if you use cream.
  • Ham Steak: Look at the label. Purchase a ham steak that’s fully cooked. There are a couple of brands out there that are not cooked. The only time I purchase the brand that is not cooked, is when I prepare my recipe for Grilled Ham Steak.

Ingredient Substitutions

  • Pasta Substitutions: Spaghetti noodles, fettuccine, bucatini or even fusili or rotini would work. Avoid egg noodles or angel hair pasta, they’re simply too delicate and would get lost in the dish.

Step by Step Instructions, It’s Easy

Make The Lemon Cream Sauce

Step one to make pasta with ham and peas.
Step two to make lemon cream sauce for pasta with ham and peas.
  1. Step 1: Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed red chili flakes and stir.
  2. Step 2: Add cream and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes. In the meantime, start cooking pappardelle pasta according to package instructions.
Adding peas and ham to pasta.
Mixing all ingredients together to make pasta with ham and peas.
  1. Step 3: Slice the ham into matchstick pieces. Add the cooked pasta, ham and peas to the lemon cream sauce.
  2. Step 4: Use whatever utensil works best to you to stir until very well combined. Serve immediately.

What To Serve It With

Pappardelle Pasta with ham and peas in a lemon cream sauce.

Tips for Success

  • You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
  • The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
  • Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
  • The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
  • Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Storage

Pasta with ham and peas is best served and eaten right away and hot! If you have leftovers, store in an air-tight container in the refrigerator for up to 3 days.

To reheat, I like using the microwave’s 50% power feature. Reheat in 30 second increments until warmed.

I’m not a fan of freezing creamy pasta dishes. Once thawed, the texture is compromised and the sauce may be broken.

Recipe for Pasta with Ham and Peas

Pasta, ham and peas are such a great combination for a Spring pasta dinner, but please feel free to make this year round. It’s a hearty pasta dish that will wrap you up like a cozy blanket during those colder days.

More Creamy Pasta Recipes

And if you like pasta and peas, check out my Chicken Macaroni Salad. Brimming with sweet and tangy flavor and sprinkled with lots of peas for color.

Don’t miss my Pasta Category, you’ll find lots of comfort food recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pappardelle pasta with ham and peas in a lemon cream sauce.
Print Recipe
5 from 2 votes

Pasta with Ham and Peas with a Lemon Cream Sauce – Pappardelle al Limone

Pasta with Lemon Cream Sauce, ( Pappardelle al Limone ) is made even more delicious by adding slices of ham and peas. A beautiful pasta dish that's so special in flavor that you'll want to make it over and over. Perfect for entertaining, pappardelle noodles are drenched in a lemon cream sauce for pasta that will have you savoring every single creamy  bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 6
Calories: 797kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons butter unsalted
  • 3 cloves garlic minced, about 1 tablespoon
  • ½ teaspoon red chile flakes
  • 2 cups Cream or half and half
  • 6 ounces cooked ham cut into matchsticks or cubed
  • 1 ½ cup frozen peas
  • 1 pound pappardelle pasta
  • 1 cup Parmesan cheese grated
  • 2 large lemons zested
  • Lemon wedges optional, for squeezing or garnish

Instructions

  • Place the peas in a bowl so they can start to thaw.
  • Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed chili pepper flakes and stir.
  • Add cream or half and half, and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes.
  • Cook pappardelle pasta according to package instructions. Drain, and reserve ½ cup cooking liquid.
  • In the meantime, cut the ham into matchsticks or cubes.
  • Stir in the cooked pasta and toss well. Add Parmesan cheese and peas and stir until nice and creamy.
  • Serve immediately with a slice of lemon to squeeze on top.

Notes

Tips For Success
  • You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
  • The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
  • Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
  • The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
  • Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.

Nutrition

Calories: 797kcal | Carbohydrates: 101g | Protein: 33g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 725mg | Potassium: 676mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 51.1mg | Calcium: 382mg | Iron: 2.8mg

Pasta with Ham and Peas (Pappardelle al Limone) … It’s What’s For Dinner

Old Fashioned Ham Salad Recipe

By 11 Comments

There’s simply not a better way to use left over ham than this Old Fashioned Ham Salad Recipe. Technically a Ham Salad Spread, a beautiful combination of salty ham, sweet pickle relish and creamy mayo. With a bit of crunch from chopped onion and celery, it’s, it’s perfect.

Homemade ham salad sandwich spread on oatnut bread topped with a pickle

This recipe will show you how to make ham salad the easy way. I’ve been making this Old Fashioned Ham Salad Recipe for recipe for 40+ years. A recipe from my mom, who must have made a jillion of these while I was growing up.

Use left over ham or you can purchase a ham steak at the store for a quick lunch or dinner. It’s perfect for a soup and sandwich type of meal.

How To Easily Chop Ham

Here’s how to make quick work of chopping ham fine enough to make a great ham salad sandwich. No need for those old fashioned meat grinders to get those chunks of ham into a manageable size.

A food processor works wonders to chop that ham.

chopping ham in a food processor to make ham salad sandwiches

Your food processor is a great tool to grind meat. I use it often to chop chicken breasts for recipes like this Hatch Green Chile Chicken Burger.

how to make ham salad in a food processor.

Simply use the pulse function to grind the meat to desired consistency.

How To Make Ham Salad Sandwiches

ingredients in a bowl for ham salad sandwich recipe.
  • Place chopped han, chopped celery and onions, pickle relish, sugar, vinegar and mayonnaise.
  • Use a large spoon to blend the ingredients. You’re ready to build those ham salad sandwiches.
Ham salad sandwich topped with a cornichon.
  • Use your favorite sandwich bread. Add some lettuce, leafy green lettuce or iceberg lettuce works well here. Smear the ham salad spread on the bread. If you’re feeling fancy, use a toothpick and top with a little Cornichon.

More Recipes Using Left Over Ham

And if you’re looking for more sandwich ideas, don’t miss my category for Sandwich Recipes. You’ll find lots of great ideas including the most popular on my site for this Club Sub Sandwich. A great way to feed a crowd.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade ham salad sandwich spread on oatnut bread topped with a pickle
Print Recipe
5 from 4 votes

Old Fashioned Ham Salad Recipe

Old Fashioned Ham Salad Sandwich Recipe. I can't imagine a better way to use left over ham than to make ham salad spread. A beautiful balance of salty ham, sweet pickle relish, enhanced with creamy mayo and crunchy onion and celery. 
Prep Time10 minutes
Total Time10 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 4 sandwiches
Calories: 346kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups ham chopped
  • ¼ cup sweet pickle relish
  • ⅔ cup celery diced
  • ¼ cup onion finely diced
  • ½ cup mayonnaise
  • ½ teaspoon sugar
  • ½ teaspoon cider vinegar

Instructions

  • Use a food processor to chop the ham. Just a few pulses will do.
  • Add all other ingredients and mix well.

Notes

Makes about 2 cups. Enough for 4 sandwiches.
Tips for Success: 
Use the pulse feature of a food processor to chop ham to the perfect consistency for a ham salad sandwich.

Nutrition

Calories: 346kcal | Carbohydrates: 7g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 939mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 1.2mg | Calcium: 10mg | Iron: 0.6mg

Ham Salad Sandwich, It’s What’s For Dinner

How To Make Pizza On A Flour Tortilla

By 10 Comments

Pizza on a flour tortilla is an easy and fun appetizer or an individual snack pizza for lunch. One simple method gives you unlimited flavor options. Simply stack your favorite flavors on a flour tortilla and pop them in the oven. One simple method gives you unlimited flavor options for a flour tortilla pizza.

Tortilla pizza appetizer recipes. Flour tortilla topped with cheese, sun dried tomatoes, and olives.

What You Can Expect From This Recipe

These little flour tortilla pizza recipes are so much fun, so easy, and so delicious. In this post, you’ll find a few flavor combinations to get you started on your tortilla pizza journey.

I made one flavor combination and now I can’t stop. We’ve had them for a light dinner, for lunch, and of course served them for parties at our house. So easy.

The first combo I made was a somewhat traditional layering of flavors. Pizza Sauce, sun-dried tomatoes and olives, with a not so traditional combination of cheeses, cheddar and soft, creamy goat cheese.

We loved them so much I made mini tortilla pizza again the next day.

And then of course, the obsession took over and I started jotting down all kinds of flavor combinations to make in the future.

These little flour tortilla pizzas are perfect and crispy enough for holding in your hand, or cutting into wedges.

How To Make An Oven Flour Tortilla Pizza, Step by Step

Try to find Street Taco sized flour tortillas. Mission brand makes them and they are labeled Street Tacos. They are normally 5″ in diameter. If they’re not available, 6-7″ will work fine.

Tortilla Pizza appetizer, oiling the flour tortilla with a silicone brush
  1. Step 1: Using a silicone brush, brush both sides of the tortillas with olive oil. Oiling the flour tortilla creates an end result of a thin crispy crust for your tortilla pizza.
Adding sauce to tortilla pizza appetizers
  1. Step 2: Add your sauce, and with the back of a spoon, coat the flour tortilla leaving some of the edge of the tortilla showing. For this flour tortilla pizza, I purchased my favorite pizza sauce.
Building flour tortilla pizza appetizers. Adding the cheese
  1. Step 3: Next, start adding your ingredients. Cheddar cheese was next up for this pizza tortilla recipe.
Tortilla pizza appetizer recipe using goat cheese on top of cheddar cheese
  1. Step 4: After the cheddar, I added some crumbles of creamy goat cheese.
Tortilla pizza appetizer recipe with sundried tomatoes and black olives
  1. Step 5: Next, the decorative part of this mini tortilla pizza. I added spokes of thin sliced sun-dried tomatoes and placed large black olives in between. The olives were halved. The oven was standing by, preheated to 400 degrees.
Tortilla pizza appetizer with cheddar cheese, goat cheese, sun dried tomatoes and black olives
  1. Step 6: After about an eight-minute bake these mini flour tortilla pizza bites were ready to devour. A single flour tortilla pizza is a nice snack size for one person, just grab it and dig in.

You’ll find the official recipe for how to make an oven tortilla pizza below, but first, using the technique,  let’s take a look at more flavor combinations that work incredibly well for this tortilla pizza recipe.

Note: All combination measurement amounts are for 4, 6-inch street taco flour tortillas.

THAI ONE ON, Pizza Tortilla Recipe

Thai Peanut Sauce, Jalapeno and Peanuts

Thai Pizza made with flour tortillas
  • Sauce – 2 cups Thai Peanut Sauce (purchased)
  • 2 cloves garlic – fine chopped
  • Cheese – 1 cup shredded mozzarella
  • Toppings:
  • 1 cup roasted red bell pepper, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 jalapeno pepper, seeded, deveined, diced –  plus rings for garnish
  • 3 tablespoons Sweet Chili Sauce, drizzled
  • Chopped peanuts

Let it Brie, Flour Tortilla Pizza

Pepperoni, Creamy Brie Cheese, Green Olives

Brie cheese, green olive pizza on flour tortillas
  • Cheese – 1 cup mozzarella, shredded
  • 2 cloves garlic, diced
  • 12 slices pepperoni, 3 slices each pizza
  • Fresh basil leaves, torn, or 1 teaspoon total of dried basil, sprinkled on each pizza
  • 12 green olives, halved (3-4 olives per pizza)
  • creamy brie cheese, 1 heaping tablespoon per pizza, placed in chunks

Blue Bayou, Sausage and Shrimp Pizza Tortilla Recipe

Blue Cheese Lemon Drizzle, Andouille Sausage and Shrimp

Flour tortilla pizza recipe with shrimp and sausage
  • Blue Cheese Drizzle: ½ cup plain yogurt, ¼ cup crumbled blue cheese, ½ teaspoon Dijon mustard, ½ of a lemon, juiced
  • ½ pound Andouille sausage, crumbled and browned
  • 12-ish medium shrimp, cooked, tails removed (about 2 – 3 per pizza depending on the size of the shrimp)
  • Sprinkle shrimp with Creole seasoning (optional)

The Gringo, Mexican Themed Pizza Tortilla Recipe

Green chili, cheddar cheese, spinach and chicken

Flour Tortilla Pizza appetizer with green chili, cheddar cheese, chicken, spinach and grape tomatoes
  • Sauce: Green Chili, about 2 – 3 tablespoons per pizza. Purchased, 505 is a good brand
  • Cheese: Cheddar about 2 tablespoons per pizza
  • Fresh Spinach: about 3 leaves per pizza
  • Chicken: 2 – 3 tablespoons per pizza. Left-over rotisserie chicken works well for this.
  • Orange grape tomatoes
  • Sprinkle with New Mexican Chile Powder or cayenne

Master Recipe, How To Make A Flour Tortilla Pizza

Use this recipe below for the first flour tortilla pizza shown in this post. Then let your imagination run wild with flavor combinations.   

Looking for more party appetizer ideas? I’m somewhat appetizer small plate obsessed. Take a look at my Appetizer Category for a ton of ideas.

A flour tortilla pizza on a red plate.
Print Recipe
5 from 3 votes

How To Make Pizza On A Flour Tortilla

Flour tortilla pizza recipe for appetizers. Stacking your favorite flavors on a flour tortilla and popping them in the oven makes an easy and fun appetizer for any type of party.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 297kcal
Author: Lea Ann Brown

Ingredients

  • 4 small flour tortillas street taco size, or 6 inch, whichever you can find
  • olive oil enough to coat each side of each tortilla
  • 2 cups pizza sauce
  • 1 cup shredded cheddar cheese
  • 2 ounces chevre
  • 12 black olives
  • 6-12 oil packed sun-dried tomatoes sliced thin

Instructions

  • Preheat oven to 400 degrees
  • Brush both sides of the flour tortillas with olive oil. Place tortillas on a baking sheet.
  • Top each tortilla with ⅓ to ½ cup red sauce. Sprinkle the sauce with the shredded cheese and arrange three to give sun-dried tomjatoes on top of each pizza. Crumble 1 tablespoon chevre over each pizza and arrange black olives on top.
  • Bake until the shredded cheese melts and edges of tortillas are just starting to brown, about 8 minutes. Serve immediately.

Notes

These flour tortilla pizza ideas make great appetizers. Just make a batch and cut them in four pieces to serve a crowd.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1273mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 13.1mg | Calcium: 278mg | Iron: 2.9mg

How to Make A Tortilla Pizza … It’s Whats For an Appetizer