We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter
Lebanese oven-roasted salmon fillet
We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet
Blueberry and raspberry buckle
We had a surplus of berries, so we tried this Melissa Gilbert recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle. For the 4 ½ cup mixed berries, we used two 6-oz containers of each blueberries and raspberries (for a total of 24 oz). That was more than enough compared to the batter. We also did not have a 9 oz cake… Continue reading Blueberry and raspberry buckle
Roasted beet salad with dill and toasted walnuts
We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each… Continue reading Roasted beet salad with dill and toasted walnuts
Baked salami
We made thin (½ inch) crosswise cuts into 12 oz Hebrew National beef salami, leaving the salami slices still connected. We wrapped the salami in foil, sealing the foil’s seams (like an empanada), with the sealed side up (to avoid leaks), and placed the wrapped salami in a quarter pan. We baked the salami in… Continue reading Baked salami
Roasted cauliflower gratin
We tried this Tori Avey recipe, which is a nice low-fat alternative to mac ‘n cheese: http://toriavey.com/toris-kitchen/2012/04/roasted-cauliflower-gratin/ We buttered our 8x8 baking dish before adding the roasted cauliflower. We also used plain breadcrumbs (not panko). (Mar. 2017)
Oven-roasted salmon with Dijon-soy glaze
We tried this Epicurious marinade: http://www.epicurious.com/recipes/member/views/salmon-with-garlic-dijon-soy-glaze-50177287/amp. For our 1 ¾ lb salmon fillet, we used about ¾ of the sauce for marinade and saved the remaining ¼ to use for post-cooking glaze (which we ultimately did not need). I had planned to cook the salmon fillet (cut into serving sizes) on the Foreman Grill. But… Continue reading Oven-roasted salmon with Dijon-soy glaze
Spaghetti pie with pecorino, black pepper., and broccoli raab
We tried this for brunch: https://smittenkitchen.com/2016/01/spaghetti-pie-with-pecorino-and-black-pepper/ Instead of 8 oz pecorino, we used 6 oz pecorino and 2 oz parmesan. We also added about ½ tsp crushed red pepper to the egg mixture. Finally, I concur with Smitten Kitchen that the springform pan needs to be tightly wrapped with foil to avoid unwanted spillage. I… Continue reading Spaghetti pie with pecorino, black pepper., and broccoli raab
Sloppy Joes
We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/sloppy-joes/ Our modifications: first, in lieu of 1 ½ lb minced beef, we used 1 1/3 lb minced turkey and 1 lb minced beef. Second, we used one chopped, seeded jalapeño in addition to the bell pepper. We served the Sloppy Joes with Utz potato chips. This dish reminds… Continue reading Sloppy Joes
Roasted vegetable, rice, and cheddar frittata
We tried this basic frittata recipe to use up some vegetables: https://naturallyella.com/new-series-base-recipe-frittatas/ First, the night before, we oven-roasted the following at 400 for 45 mins (cut into bite-sized pieces and tossed in olive oil, salt, and black pepper): ½ small head cauliflower, ½ small head broccoli, 2 small yellow zucchini, and 3 shallots. Today, we… Continue reading Roasted vegetable, rice, and cheddar frittata
Cooking Adventures 