Getting ready for Easter? Take a look at some of the recipes below for your Easter Dinner. In reviewing I realized that I had not yet made a baked ham, so you won’t see one down there. I’ll rectify that this year.
March 28, 2013
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March 25, 2013
I am not a big cooker or eater of lamb. In fact, the blog has been open over a year and there are almost 400 recipes posted and this is the first lamb one. I’m sure my readers down under were wondering when I’d get things moving nad have some lamb on the blog. Here comes Maggie to the rescue with not just a little lamb, but a whole leg….
I never tried lamb until I was in my late 30’s. Boy, I didn’t know what I was missing. So. Dang. Good. I only make it once or twice a year, and it is always what we have for Easter dinner. The kids all love it, and it is such a nice, special treat.
Costco sells a great butterfly cut boneless leg of lamb. I usually roast this with the recipe below, and it is great. I have also eliminated the mint jelly, and placed it on the charcoal grill. Also delicious.
If you celebrate Easter, try lamb instead of ham or turkey. If you don’t celebrate Easter, find another reason to try this lamb roast. You won’t regret it!
Roasted Leg of Lamb
What you need:
1 4-6 lb boneless leg of lamb (Costco carries a lovely one- butter-flied, for a great price!)
3 Tbs Olive Oil
2-3 tsp rosemary
Mint jelly, one jar
1/3 cup red wine
What to do:
Remove roast from package, rinse, pat dry with paper towel. Spray small roasting pan with cooking spray. Wash your hands, and drizzle the roast generously with olive oil- probably 3 Tbs or so. Rub it all over with your hands.
Wash the oil from your hands, and sprinkle all over with rosemary, salt and pepper. Be generous with the rosemary. Now, spoon out about ½ of the jar of mint jelly, and dig in with your hands again, rubbing it evenly over the roast.
Pop it in a 350 degrees for about an hour and 15 minutes, watching it for the last 20 minutes or so. Test temperature with a meat thermometer. I like it to reach medium doneness, with a hot, pink center. The ends will be more well done for those that like it less pink. Don’t over-cook the lamb. Trust me.
Once done to your taste, remove the lamb to platter and allow to rest for about 15 minutes. Place the roasting pan with juices over burners on the stove top, over medium high heat. Add about 1/3 cup of red wine to deglaze the pan, and reduce for about 10 minutes.
February 19, 2013
One of the first recipes I posted on the blog was one for a slow cooker version of Beef Burgundy. In fact, it became a very popular post as it gave my secret to ensure my slow cooker prep from the night before was not forgotten the next morning when it was time to start the cooking.
This version does it the old-fashioned way, in a big ole pot.
The flavors are so rich in this dish and served over Amish noodles, it was fantastic.
Make sure you never cook with a wine that you wouldn’t drink directly.
I used pre-cooked bacon, so this was doing just a little browning up.
I did add a little oil as the pre-cooked bacon yielded little grease.
Adding the veggies.
And the wine.
Putting the meat back in and the spices.
Finally the mushrooms.
So tasty. The meat melted in my mouth.
Prep Time: 1 hr | Cook Time: 2 hrs | Makes: 10
- 2 slice(s) bacon, cut into 1/2-inch pieces
- 3 pound(s) boneless beef chuck, trimmed and cut into 1 1/2 inch chunks
- 5 carrots, cut into 1/2-inch pieces
- 3 clove(s) garlic, crushed with side of chef’s knife
- 1 large onion, cut into 1-inch pieces
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) tomato paste
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) coarsely ground black pepper
- 2 cup(s) dry red wine
- 4 sprigs fresh thyme
- 1 package(s) (12 ounces) mushrooms, trimmed and each cut into quarters, or halves if small
- 1/2 cup(s) (loosely packed) fresh parsley leaves, chopped
1. In 5- to 6-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to medium bowl.
2. Pat beef dry with paper towels. Add beef, in 3 batches, to bacon drippings and cook over medium-high heat 5 minutes or until well browned on all sides. With slotted spoon, transfer beef to bowl with bacon. Preheat overn to 325 degrees F.
3. To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, salt, and pepper, and cook 2 minutes, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
4. Return meat, meat juices, and bacon to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover Dutch oven and bake 1 1/2 to 2 hours or until meat is fork-tender, stirring once. Skim and discard fat from liquid; discard thyme sprigs. Sprinkle with parsley to serve.
*** REMINDER ***
If you have an interest in participating in DICED! A Ranting Chef competition, the deadline is midnight on February 28, 2013. For full details about the competition, see the original post by clicking here.
February 2, 2013
I do not do a lot of roasting using roasting bags, but when Inno-Labs, LP, sent me some of the Look bags to try out, I went in search of recipes.
The roast was very juicy and tender as the bag held in all of the moisture during cooking.
Such a basic recipe.
Studding the roast with garlic and sprinkling with rosemary. I used a boneless roast.
Into the baking dish. I threw in some mushrooms and carrots at the last moment.
Out of the oven.
Juicy, tender and tasty.
Tuscan Style Pork Roast
Prep Time: 5 mins | Cook Time: 1 hr 30 mins | Makes: Makes 8 Servings
- 2 pounds, 4 ounces loin of pork (on the bone)
- 3 garlic cloves, cut into thin lengthwise slivers
- 1 tablespoon + 1 teaspoon olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 4 fluid ounces (1/2 cup) dry white wine
Preheat oven to 350F. Using a sharp paring knife, make small slits in the roast; insert slivers of garlic in slits. Rub roast with oil, rosemary, pepper and salt. Place roast, bone-side down, in shallow roasting pan. Pour wine into pan; roast, basting occasionally with wine and pan juices, until cooked through and browned, about 1 1/2 hours (internal temperature 155-160F). Allow roast to rest 10 minutes before slicing.