3 peeled and diced potatoes
3 diced onions
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
8-10 cups water
1 1/2 cups diced ham
1 left over bone in baked ham
1 can spinach or 1 box frozen (squeezed and thawed)
*can also add in chopped carrots or veggie of choice*
1 6 oz can Tomato paste
3 TBS Woshishire Sauce
3 TBS of fresh Parmesan Reggiano Cheese
In a large soup pot bring the ham bone and water to a boil, let boil for ½ hour, remove the bone and any pieces of meat and fat from the pot. Let cool for an hour and skim off any fat that comes to the top. Bring back to a boil, add in the onions, tomato paste, worshishire sauce,spinach, salt and pepper. Let boil for 10-15 minutes. Add in the chopped meat an potatoes. Boil for 10 more minutes, add in the cheese, reduce the heat to low and serve hot with a little Parmesan Reggiano on top.
6 Tilapia Filets
1 cup Italian seasoned bread crumbs
The zest on 1 Lemon
The juice of 1 Lemon
2 TBS Butter, sliced
½ cup White Wine
Extra Virgin Olive Oil
½ TBS Italian Seasoning , Oregano or herbs of choice
2 TBS Fresh Parsley chopped
Salt and Pepper
In a bowl mix together the bread crumbs, lemon zest, Parsley, Oregano, Italian seasoning, salt, pepper and EVOO. (Should feel like wet, sticky sand).
In bake pan drizzle about 3 TBS of EVOO, the white wine, lemon juice, and a little salt and pepper. Whisk together.
Sprinkle the filets with salt, pepper and garlic powder. Lay them in a single layer in the bake pan. Put a slice of butter over each one and sprinkle with the bread crumb mix. Wrap with foil and bake for about 10-15 minutes, remove foil and bake for 5 minutes more. Serve immediately with fresh Parsley over the top.