Scalloped Spaghetti Squash

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.

Enjoy ~ Kimberly

Jalapeno Popper Dip

I was about to stuff some jalapeno peppers with cream cheese tonight when I decided to change gears and go for a dip instead.  Very delicious served with some toasted baguette slices.

  • 4 o.z. cream cheese
  • 2 o.z. soft goat cheese
  • 1/2 cup shredded cheese
  • 1/2 cup jalapeno peppers – diced
  • pepper, cayenne pepper, and extra cheddar

Mix together cream cheese, goat cheese, cheddar, and jalapeno peppers.  Place in greased baking dish and sprinkle with pepper, cayenne and a little bit of cheese.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Enjoy ~ Kimberly

Breakfast Stuffed Mushrooms

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
  • 2 eggs
  • 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.

Enjoy ~ Kimberly

Ribeye Salad with Parmesan Peppercorn Dressing

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.

Ribeye Salad with Parmesan Peppercorn Dressing

  • 1 ribeye about 3/4 pound
  • 1 large head romaine lettuce
  • 1 recipe parmesan peppercorn dressing
  • hardboiled egg
  • diced tomato
  • shredded cheese
  • crumbled bacon
  • 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.

Enjoy ~ Kimberly