Instructions:
Mix ham, broth, water, celery, onion, mushrooms, and potatoes together and simmer 1 hour. Then melt butter with flour until creamy. Add to soup and sprinkle with parsley. Just before serving sprinkle with Monterey jack cheese.
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Instructions:
Combine pork and 1 tablespoon juice; let stand 10 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Note: Remove the seeds from the jalapeño if you prefer a milder salsa. Source: Cooking Light, March 2010
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