We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different twist. My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes. Anyway, just a quick post for the recipe today.
1 1/2 cups spaghetti squash
1/4 tsp salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp pepper
1/4 cup milk
1/2 cup shredded cheddar
Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.
In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne. Pour milk over top and spread with shredded cheese. Bake at 350 degrees for about 30 minutes.
I thought I’d try some stuffed mushrooms for breakfast today. Quite tasty; easy to make too!
4 medium mushrooms
2 tsp butter
1/8 cup diced peppers
1/8 cup diced ham
1 Tbs diced green onion
salt and pepper to taste
1/4 cup shredded cheese
Remove stems from mushrooms and set aside. Place mushroom caps in small skillet with 1 tsp butter. Over medium heat cook for about 4 minutes each side; I covered mine for half of the time. Remove from heat and set aside. Meanwhile in skillet melt remaining butter. Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender. Add salt and pepper and eggs. Scramble about and cook until eggs are set. Stir in cheese and serve over mushroom caps.
This is one of my favorite salads. I don’t have it often and I rarely make it myself but I had to give this a try with Charles’ homemade parmesan peppercorn dressing. Just a quick post today, it’s been a hot busy weekend, but here is the salad we made.
celery, carrot, radish, or any other salad topping desired
Grill ribeye steak over medium high heat until medium rare or desired doneness; ours took about 7 – 9 minutes. Prepare salad dressing and chill until ready to use. Once steak is grilled allow to rest for at least 5 minutes before cutting. Slice into thin strips; removing excess fat. Add desired toppings to salad. Should be enough for 2 salads. Serve with croutons or garlic toast.