Ham Slice (new recipe)

this one came off the top of my head
and it turned out great

One Ham Slice (ready to eat)

some honey mustard

some brown sugar

black pepper

Stir the brown sugar into the honey mustard, spread on one side of the ham steak.
Sprinkle pepper on top and put under the broiler, until the sauce on top starts to
carmelize.

Absolutely delicious!

Spaghetti with Roasted Zucchini

•12 oz spaghetti
•3 Tbsp olive oil
•2 1/2-in.-thick slices fresh bread, torn into 1-in. pieces
•2 cloves garlic, smashed
•4 small zucchini (about 1 lb total), sliced 1/4 in. thick
•1/4 to 1/2 tsp crushed red pepper
•Kosher salt
•1/4 cup grated Parmesan (1 oz)
•1/4 cup flat-leaf parsley, chopped
•1 Tbsp grated lemon zest



Recipe Preparation
1.Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.
2.Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
3.In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
4.Toss the pasta with the zucchini mixture, parsley and lemon zest.
5.For a one-pan meal, skip the pasta and toss 1 lb large raw peeled and deveined shrimp with the zucchini and bread crumb mixture before roasting.

I used half zucchini and half yellow squash, and served this with italian sausage and a green salad.

Spanish Style Tortilla with Salami and Potatoes

Recipe Ingredients
•1/4 lb thinly sliced salami, halved
•1 large onion, chopped
•3/4 lb medium red potatoes (about 2), cut in 1/2-in. pieces
•3 Tbsp olive oil
•Kosher salt and pepper
•1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1 cup leaves
•8 large eggs
•4 oz sharp white Cheddar, grated (about 1 cup)
•1 Tbsp red wine vinegar
•2 tsp Dijon mustard
•1 cup grape tomatoes, halved

1.Heat oven to 400°F. Cook the salami in a large oven-safe nonstick skillet over medium heat until beginning to brown, about 1 minute per side; transfer to a plate.
2.Add the onion, potatoes, 1 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper to the skillet and cook, stirring occasionally, until the potatoes are golden brown and just tender, 10 to 12 minutes; stir in the chopped parsley and salami.
3.Whisk together the eggs and cheese, pour into the skillet and stir to distribute the ingredients. Transfer the skillet to the oven and bake until the tortilla is puffed, brown around the edges and a knife inserted in the center comes out clean, 10 to 12 minutes.
4.Meanwhile, in a medium bowl, whisk together the vinegar, mustard, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. Add the tomatoes and toss to coat; fold in the parsley leaves. Serve with the tortilla.

Baked Country Style Pork Ribs

•1 1/2 to 2 pounds boneless country-style ribs
•3 teaspoons Cajun seasoning
•1/4 teaspoon garlic powder
•1/2 teaspoon onion powder
•1 medium onion, sliced
•1/2 cup barbecue sauce
Preparation:
Wash ribs and pat dry. Combine Cajun seasoning, garlic powder and onion powder. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. then top with onion slices. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.
Serves 4.

I didn't have any cajun seasoning, so I looked up a recipe for it, and made my own. My available spices were not EXACTLY what the recipe called for, though.



Served with corn on the cob and baked beans, and refrigerator pickles. ABSOLUTELY DELICIOUS!