This is April 17th. I want to be thinking about grilling out–shish kabobs, Barbecued Chicken, grilled burgers. Instead I am seeing the “white” stuff in the air and on the ground. I am going to share a recipe today to help us make the transition into Spring. It is coming–just remember, don’t ever complain that it is too hot out! Orange Shrimp and Broccoli 1 1/2 pounds Raw Large Shrimp, deveined and peeled (available at your local meat market) 1…
You might think this recipe makes no sense. Lasagna, without lasagna noodles? Don’t knock it until you’ve tried it. I have been so hungry for lasagna. I am avoiding sugar and carbohydrates. I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles. The flavor was wonderful and the noodles were not missed at all. It was very easy to assemble. The leftovers were amazing. I hope you like this as much as…
Whatever your Easter tradition–we do it all. Between lamb and ham, pigs and goats there is not just one Easter tradition. One of the traditions I grew up with is Easter ham. I am giving you a simple way to make your Easter ham. You do not want anything too complicated. Cherish the time you have with family and friends. Easter Ham 6 to 7 pounds boneless smoked ham (available at your local meat marLet Or 8 to 10 pounds…
Easter is right around the corner. Some of you have been asking for recipes for the boneless leg of lamb roasts we will have for Easter. Cliff Seiler cooked one of the boneless leg of lamb roasts last year and he is sharing his technique. The butcher had a special on boneless leg of lamb roasts for $7.99/lb (Available at your local butcher shop) Apply a layer of spicy brown mustard to the lamb roast, then seasoned it with salt, pepper, a…