Cliff Seiler is our guest blogger this week. He cooked one of the boneless leg of lamb roasts last year and he is sharing his technique. I will be back next week with another exciting recipe. In the meantime, have a blessed Easter with your family and friends. Instead of doing a Ham like we typically do for Easter, the butcher had a special on boneless leg of lamb roasts for $7.99/lb (which is a great price around here) so…
I have a great new gadget I have been wanting to try. I know a lot of you probably already have this, but you have to understand, I am still using a grater instead of a food processor. Enough said–my new device is a Veggetti. This little marvel will turn zucchini, carrots, sweet potatoes or anything else (watch the fingers) you put through the blades into curly noodles. This recipe is so delicious you won’t believe you aren’t cheating when…
This is such an amazing recipe. You won’t believe how easy it is to make and it is absolutely delicious. The Lent season is the perfect time to spoil your family and serve this recipe. It will easily feed 6. 2 pounds of frozen easy peel shrimp (available at your local meat market) 1 stick of butter 1 fresh lemon 1 oz. of Italian Salad Dressing Mix Preheat your oven to 350 degrees. Run the frozen shrimp under running water…
Winter has returned with a vengeance. We should be thinking spring but instead we are thinking comfort foods and curling up in front of a roaring fire. This is a meal that you can serve anytime. It is hearty enough to eat now and it is light enough to be enjoyed in the spring and summer. The zucchini was a little hard to slice with a vegetable peeler. I have a mandolin, but I don’t know how to use it. I…