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Oven Roasted Potatoes with Thyme and Onions
Forgive me friends, it has been nine days since my last post. My how time flies!
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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.
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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.
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Lamb Ragu
I 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? -
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?
