Living the Savory Life

food, life and all the good bits

Oven Roasted Potatoes with Thyme and Onions

Forgive me friends, it has been nine days since my last post.  My how time flies!Oven Roasted Potatoes with Thyme and Onions ~ Living the Savory Life
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Philly Cheesesteak Pizza – Leftover Revamp

Just the other week I made us a roast beef dinner.  It was really good.  Very tender and served with homemade gravy and roasted potatoes and vegetables.  I bought the smallest roast I could and even though we ate plenty, there was still so much leftover.  I mean a roast for just two people?  You go into it knowing you’ll be making more than one meal of it.

After a few days of sandwiches and a dinner of open faced hot roast beef sandwiches with gravy I still had roast beef leftover!  Really.  It was time for this roast to be finished.Philly Cheesesteak Pizza ~ Living the Savory Life
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Garlic Parmesan Chicken Wings with Buffalo Bleu Cheese Dip

By now you’ve probably come to realize that I quite like chicken wings.  So it also should not be a surprise that I jumped on the band wagon when I was asked by a fellow expat to create these Garlic Parmesan Chicken Wings for her.Garlic Parmesan Chicken Wings with Buffalo Bleu Dip ~ Living the Savory Life
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Lamb Ragu

Lamb Ragu ~ Living the Savory LifeI once entered into a pasta sauce cooking competition with my team at work.  We were to each make a pot of our own homemade sauce and we would be judged by our peers.  So I made sauce!!  And it was good!!  Really good!!  And I lost….  The sauce I made was a really fantastic red sauce with small meatballs.  Compared to the sauce that won, mine wasn’t particularly hearty and considering I was feeding a team of ten men, it was a big error on my part.  I didn’t cook to my audience.  I wanted my audience to love what I wanted to make.  Lesson learned eh?
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In My Kitchen ~ July 2014

It’s the beginning of the month and you know what that means right?  You do know don’t you?  You’re so good.  Yes, it’s another look into my kitchen and many other kitchens around the world via our gracious host Celia over at Fig Jam and Lime Cordial.

Welcome to the middle of winter!  It’s been really tolerable so far which is great considering I had 45+ people in my house last weekend.  It was great that we were able to spill out onto the patio into the sun.  And I think that’s where we will start.  In my outdoor kitchen I have my very own, one of a kind, homemade spit roast.  Made by my electrical engineer better half and all around over the top handy man and his equally handy friend and mechanical engineer.  We have made lamb, pork, chicken and turkeys.  Absolutely amazing.  It produces the most tender and juicy roasts ever.  Now, I might be slightly biased but come on, my better half is really pretty amazing isn’t he?In My Kitchen ~ Living the Savory Life
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Fourth of July Series part 4 ~ Carolina Burger Sliders

Hello and welcome to the last installment of the Fourth of July recipe series.  I started a few days back with a great Lynchburg Lemonade cocktail made with homemade sour mix for your celebration.  I then threw in a mayo-free Bow Tie Pasta Salad with Basil Vinaigrette.  Yesterday we talked about Oven Fried Chicken Sliders and today we round out the Fourth of July menu with Carolina Burger Sliders.Carolina Burger Sliders ~ Living the Savory Life
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Fourth of July Series part 3 ~ Oven Fried Chicken Sliders

Welcome back for part 3 of our Fourth of July series.  Last time I shared with you Bow Tie Pasta Salad with Basil Vinaigrette.  Today’s recipe is Oven Fried Chicken Sliders.  I love this recipe.  Truth is, I think I like them even more because they are a mini version of the full sized sandwich.  I have a bit of a history with “mini” foods but I think that might be a story for another time…Oven Fried Chicken Sliders ~ Living the Savory Life
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Fourth of July Series part 2 ~ Bow Tie Pasta with Basil Vinaigrette

Welcome back for part 2 of our Fourth of July series.  Yesterday we kicked things off with a Lynchburg Lemonade Cocktail made with homemade sour mix.  And just a side note on that homemade sour mix…..  Please, please never ever buy pre-made sour mix again.  Please?  Promise me?  Yes?  Okay.  I feel better now.  Back to the subject at hand.  Pasta Salad!Bow Tie Pasta Salad with Basil Vinaigrette ~ Living the Savory Life
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Fourth of July Series part 1 ~ Lynchburg Lemonade Cocktail

Hello there!  Today I’m kicking off a mini series in honor of the Fourth of July (insert fireworks here; boom! pow! ooooo! ahhhh!).

Whether you are headed to a big party, the park for a picnic, or just having a small gathering at your own place, the four recipes I offer to you over the next few days will help make your Independence Day celebration delicious.  The idea is that you can make these ahead of time and at the start of the party.  They will keep and still be enjoyable as they come to room temperature so you too can enjoy the holiday!  Serve these four for a complete party or add to it crudites, chips and dips and a green salad and you have the ultimate (and low maintenance) spread.  Additionally, these recipes can easily be doubled or halved to make just the right amount for your shindig.Lynchburg Lemonade ~ Living the Savory Life
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Tradition and Italian Style Steamed Mussels

Italian Style Steamed Mussels ~ Living the Savory LifeI’m a lover of tradition.  Whether it be a husband and wife taking a 45 minute Sunday drive every week to share their favorite breakfast muffin, a group of girlfriends meeting up for a weekend away from all corners of the country, or an annual family photo album (yes, our 2013 album is “still in the works”).Italian Style Steamed Mussels ~ Living the Savory Life

Traditions make you feel a part of something bigger than just you; something to look forward to and something to treasure.  They connect you to others.  I have a lovely tradition I share with a friend I’ve had since early childhood.  It is something we both look forward to.  It first started when I was living in Seattle and she was (and still is) living in San Francisco.  I traveled a lot for my job then and when I could, I would route through San Fran stopping in to say hello to my friend I grew up with in Vermont.  We would have a night out for dinner, or perhaps a Sunday brunch,  but after high stress hectic work weeks, we were both just as happy to have chilled out evenings at her house, cooking in her fantastic kitchen and just having a good ol’ catch up.  There’s one meal we ALWAYS make.  You see, I CRAVE the salads she makes and she quite likes my mussels.  So we grab a bottle (or two) of wine, a beautiful French baguette, she makes the salad, and I make the mussels.Italian Style Steamed Mussels ~ Living the Savory Life
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