Zucchini Spears

Zucchini Spears

2 small zucchini, quartered lengthwise  If desired cut each spear in half crosswise.
1/4 cup grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp garlic powder
salt and pepper to taste
olive oil spray

Preheat oven to 350.  Cover a baking sheet with aluminum foil and spray with olive oil.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.

Place zucchini spears on baking sheet, skin side down.  Spray or drizzle with olive oil.  Sprinkle with the Parmesan mixture.
Bake until tender, about 15 minutes.  Broil for a couple minutes to a golden brown.

Pork chops and mashed potatoes with mushroom gravy

Pork Chops, Mashed Potatoes and Mushroom Gravy

4 to 6 pork chops, about 1 inch thick
8 oz fresh mushrooms, cleaned and sliced
1/2 medium onion, chopped
1 1/2 cup chicken broth, divided
1 cup beef broth  (can use 2 cups of either broth, this was just what I had and it tasted pretty good)
olive oil
2 Tbsp flour
1 1/2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
salt
pepper

My pork chops had already been cooked on the George Foreman grill.  I put the chops in the skillet with a little bit of broth and heated them through.
If raw, sear on both sides in skillet with a little olive oil.  cook for about 5 minutes on each side or until cooked through.
Set aside on a plate, they will get re-warmed later.
In the same skillet, pour in 1/4 cup broth and stir to loosen an pork remnants,  Add the onions and saute for a few minutes.  Add the mushrooms and cook until both are softened.
Meanwhile, stir together 2 cups of broth ( 1 cup of each), 2 Tbsp flour, 1 1/2 Tbsp Worcestershire sauce and 1 Tbsp balsamic vinegar.
When onions and mushrooms are softened, stir the broth mixture well and pour into the skillet.  Heat over medium high heat until boiling and allow to thicken.  Add pork chops and let them simmer in the gravy for 5 minutes.

For the mashed potatoes, I used instant potatoes.   Make according to the package directions.
To serve, spoon potatoes on plate. Place pork chops slightly on top of the potatoes.  Spoon mushroom gravy over the chop and potatoes.

Zucchini Strips

I found this recipe at Damn Delicious 

2 small zucchini ( I try to pick squash that is uniform in size from one end to the other.  You don't want the ones that are fatter at the bottom or the pieces will cook unevenly. ) 

1/4 tsp basil

1/8 tsp garlic powder 

1/4 tsp oregano

1 Tbsp parsley 

1/4 tsp thyme 

1/4 cup Parmesan cheese 

Olive oil spray 

Trim off the ends of the squash and cut lengthwise into 4 strips.  I cut these crosswise into half do you will get 8 short strips from each squash.

Spray a baking sheet with olive oil and arrange squash on it.  I put them close together as that helps hold some of the spice and cheese mixture.  Spray the strips generously with olive oil. 

Sprinkle the spice and cheese mixture over the strips. Use all the mixture. 

Bake at 350 for 20 minutes ( I made these with a meat recipe that requires 375 for 25 minutes. I cooked these the same as the heat and it was fine) 

Asian Salmon in foil

I found the original recipe at Damn Delicious. I adjusted a little for the quantity of frozen salmon I had and other ingredients. 

1/8 cup honey

1 Tbsp soy sauce

1/2 Tbsp rice vinegar 

1/2 Tbsp sesame oil

1/4 tsp garlic powder

1/8 tsp ground ginger 

1 lb salmon filets 

Green onions 

Preheat oven to 375 

Mix together all ingredients except the salmon and green onions. Set aside 

Place foil on a baking sheet. Spray lightly with olive oil. Arrange salmon on foil leaving several inches around the outside edges.  Fold up the edges.  

Spoon the honey mixture over the salmon. Place another sheet of foil on top and fold over the edges to seal. 

Bake for 20-25 minutes. 

Remove top foil and place under broiler for 2-3 minutes to brown slightly. 

Garnish with diced green onions to serve. 

We had this served over garlic mashed  potatoes.