I got a new kitchen toy for Christmas that needed to be broken in. I also had a beef tri-tip sitting in the refrigerator needing to be cooked. I’m thinking there could be a connection here.
Continue reading Kalamata Olive & Tomato Roast Tri-Tip
Easy Weeknight Spareribs
There are a couple of staples that my spice cabinet is never without because they help make meal prep so much easier. One is an “Italian Seasoning” salt-free herb blend, and the other is a vegetable and spice mix. Blend them together with a little olive oil and you have an instant rub for every roast or chicken feast.
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Leftovers “Shepherd’s Pie”
It never fails, holiday meals around here leave us with a plethora of leftovers. After a while, I begin to resent the space they take in my refrigerator, but they’re also too good to let go of.
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Rosemary Tri-Tip with Roasted Vegetables
As much as I like to cook, I also like having meals that can come together with as little fuss as possible. What can I say? I’m a bit busy!
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Roasted Winter Squash with Buttery Marmalade
Ironically, winter squash are actually grown during the summer, just like summer squash. Why the name then? Mostly because their firm flesh allow winter squash to be stored throughout the winter season. Good, because I bought a lot this year!!
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Ginger-Lime Noodle Soup
My cousin gets the credit for introducing me to what became the inspiration for this soup. She brought the original recipe with her and said we should make this for dinner. When my cousin says “should” what she really means is “will”, but usually I’m game for whatever plans she concocts, so it works out anyway!
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Greek Lamb Stew
Traditionally in Greece, lamb is more of a spring-time thing. But with the invention of these nifty things called refrigerators, freezers, and mass world wide transit, things like lamb are available year round. Good for me, because lamb is one of my favorites. Continue reading Greek Lamb Stew
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Burgundy-Garlic Roast Tri-Tip
If you’re not from California, especially Central California, you can be forgiven for not knowing about beef tri-tip. What was once considered a sub-par cut of meat mostly reserved for ground beef has now become a highly sought after slab of tastiness, but only if you know how to prepare it.
Continue reading Burgundy-Garlic Roast Tri-Tip
Mostly Greek 