A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

What’s for dinner? Lamb Roast

What's for dinner? Photo by Glen Green

It’s been a busy summer. I’ve had no time to post. For that matter, I haven’t cooked all summer. However, the Boy’s mom, dad and sis came to visit Saturday and I was able to cook a big dinner. I was in my foodie heaven.

First up…

Lamb Roast. I purchased an already marinated roast from Trader Joe’s. That made it easy. I just added a little water, sea salt and olive oil to the bottom of the roaster. I made a garlic lamb sauce to pour over it. – It’s thick and creamy and full of flavor. The recipe was given to me years ago. It is mainly used on lamb dishes at Cedar’s restaurant in New Castle. However, it can be used on all kinds of dishes. – Garlic makes anything taste better.

Lamb Roast photo by Glen Green

 

 

 

 

 

 

 

 

 

 

 

Garlic Sauce

  • 1 1/2 cups of olive oil (or veg oil)
  • 1/3 cups of lemon juice
  • 6 garlic gloves
  • Large sweet onion (diced)

Blend (in mixer) all ingredients above the day before – the longer it sits, the better. Mix in two heaping tablespoons of sour cream or cream cheese right before serving. I use sour cream because it’s not as thick as it would be with cream cheese.

 

Next…
Tomato, Mozzarella and Fresh Basil Salad

Tomato, mozzarella, basil salad photo by Glen Green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I went to a party Friday night and they served this. I thought this is more fun than a plan old salad. It was easy and delicious. Not to mention the WOW factor.

  • Sliced (thick) homegrown tomato
  • Sliced (thick) fresh mozzarella
  • Add fresh basil to the top
  • Drizzle with olive oil and Gia Russa’s balsamic glaze

 

Red Skin Baked Potato

Baked Potatoes photo by Glen Green

 

 

 

 

 

 

 

 

 

 

 

I like to eat the skin, so I add a little flavor to it while baking. Simply…

  • rub olive oil and sea salt on the potato
  • wrap in aluminum foil
  • Bake for about an hour (depending on how big are the potatoes).

Tip: I use small potatoes because they are filling, and if you are like me, you have lots of other side dishes to consume.

Of course, since it is summertime, Sis brought corn-on-the-cob. I bought fresh baguette for dipping in the juices. I also made Bloody Mary’s with Citron Vodka from my freezer. Just like Sangria with all its fruits, I like adding cherry tomatoes and chopped celery to the glass for some extra alcohol absorbed vegetables at the end.

Mom made us dessert. – Heath bar toffee cake. It was oh so good. Even though I’m not good at baking desserts, I’ll have to get that recipe.

Enjoy!

 

All photos were taken by Glen Green.

Leave a Reply