Pasta with Peas and Ham in Cream Sauce is a great way to utilize leftover ham. No one would know that you used leftovers.

Pasta with Peas and Ham in a Cream Sauce

2 tablespoons butter

1 onion, small diced

1 clove garlic, minced

3 oz. Ham cut into julienned strips

3/4 cup grated Parmesan

1 cup heavy cream

2 cups thawed frozen peas

1 lb. pasta, cooked al dente in salted boiling water

In a skillet, add butter and melt over low heat. Add the diced onions and garlic and saute until onions are translucent and not browned. Add the ham and cream . Simmer until slightly thickened. Stir in the Parmesan and peas. Add the cooked pasta to the skillet and toss. Cook the mixture tossing for a couple of minutes and serve immediately.

Peppered Steak Wraps are a quick lunch or dinner on hot days.


Peppered Steak Wraps

1 package of large burrito size tortillas

1 bunch green onions, sliced

1 red bell pepper, julienned

1 head romaine, sliced

1 1/2 lbs. sirloin steak

salt and pepper, to taste


1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/4 cup mayonnaise

2 tsp. black pepper

1/2 cup grated Parmesan cheese

salt, to taste

Begin with preparing the dressing. Combine all the ingredients in a small bowl and whisk until well combined; set aside.

Heat a cast iron skillet to smoking hot. While pan is heating , season the steaks well with black pepper and salt. Sear the steaks about 4 minutes per side and place a pan to rest to absorb the juices. Slice the steak into very thin slices.

Place a tortilla on counter, add a small amount of romaine, bell pepper, green onions and top with steak. Drizzle dressing over the top ; to taste. Roll up like a burrito, enjoy.

This is also amazing with grilled chicken.

Grilled Beef Tacos are a quick, refreshing, budget friendly meal.

Grilled Beef TacosImage


2 tablespoons chopped cilantro

1/4 cup red onion, small dice

4 ripe Roma tomatoes, seeded and diced

2 jalapenos, seeded and  small dice

3 tablespoons lime juice

1 tsp. salt

1/2 tsp. black pepper


2 avocados, pitted, peeled and diced

2 tomatoes, seeded and diced

1/4 cup chopped cilantro

6 green onions, sliced

1/4 head cabbage, shredded

1 1/2 lbs. skirt steak

salt and pepper; to taste

2 cloves garlic , minced

2 tablespoon olive oil

juice from 1 lime

12 large corn tortillas

Combine all ingredients for the salsa and set aside.

Just before you grill, prepare the tortillas. Dip the tortillas in water and grill 30 seconds on each side . Wrap in a damp towel until ready to make tacos.

Season the steaks with salt and pepper. Rub in the garlic and olive oil. Drizzle on the lime juice. Grill over high heat or hot coals until evenly seared , about 2 minutes per side. Remove and allow to rest before thinly slicing against the grain.