Posted on


Ham Swiss Spinach Buns – Savory homemade dough wrapped up with diced ham, Swiss cheese and topped with spinach. These buns are perfect for breakfast, brunch or dinner and can easily be a grab and go hot meal.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
What I love most about brunch is that no matter what time of day I serve it, my family receives it well and loves all the goodies I make. With Smithfield, you can bring easy ways to cut meal prep and bring homemade favorites to the table any time of the day.
Savory homemade dough wrapped up with diced ham, Swiss cheese and topped with spinach. These buns are perfect for breakfast, brunch or dinner and can easily be a grab and go hot meal.
  • 1 tablespoon active or instant dry yeast
  • 2/3 cup warm water
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 egg slightly beaten
  • 1 teaspoon salt
  • 2 1/3 cups flour
For Filling
  • 5 ounces fresh spinach
  • 1/2 teaspoon minced garlic
  • 9 ounces Smithfield Anytime Favorites Diced Ham
  • 1 cup shredded Swiss cheese


  1. In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the warm water. Let dissolve. Using the flat paddle mixer attachment stir in the oil. Add egg, salt and 1 cup of flour. When combined, switch to dough hook and add additional 1 1/3 cup of flour. Knead for about 3-5 minutes, until smooth and elastic.
  2. Cover with a damp cloth while you make the filling.
  3. Meanwhile, in a medium skillet over medium heat, add olive oil. Once the oil is hot, saute garlic for 1 minute, until fragrant. Add spinach and cook until wilted, about 3 minutes. Set aside.
  4. Preheat oven to 350 degrees.
  5. Grease a 12 cup muffin pan very well. Divide dough into 12 equal balls.
  6. Place each dough ball in muffin cup and press along bottom and sides to form a well in the center.
  7. Combine spinach mixture, Smithfield Anytime Favorites Diced Ham and Swiss cheese.
  8. Using a medium cookie scoop divide Smithfield Anytime Favorites Diced Ham and Swiss mixture evenly among the 12 cups.
  9. Bake for 15-18 minutes or until dough is golden brown and cheese is melted.

Leave a Reply

Your email address will not be published. Required fields are marked *