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!

Ridiculously Easy Roasted Yellow Squash and Onions

about 2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper and salt

Preheat oven to 425F.

Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.

Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.

Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven

I did it without the onion this time, but next time I will use one. Oh, and I used one zucchini and one yellow squash, but next time I want to use all yellow squash.

Homemade Refrigerator Pickles

one cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.


I didn't have a green pepper, so I substituted a sliced yellow squash, to add in some color, and I also added some dried dill weed.

DELICIOUS!

Rachael Ray's Turkey and Stuffing Meatloaves

Saw her make this on tv on Sunday morning, so looked up the recipe.

Ingredients
4 tablespoons butter
2 McIntosh apples, cored and chopped I used one apple
3 to 4 small ribs celery, chopped I skipped this
1 onion, chopped
1 bay leaf
Salt and freshly ground black pepper
2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread (I used four cups)
1 tablespoon poultry seasoning
4 cups chicken or turkey stock in a box
2 pounds ground turkey (my package was three lbs)
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 large egg (I used two)

oven 350 degrees F.

Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.

For the gravy:

1/2 cup vegetable oil, plus more for drizzling
1/2 cup all-purpose flour

In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes,
(it did not take that long) until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste.

ABSOLUTELY SCRUMPTIOUS!!!!!