Tag Archives: roasted

Roasted cauliflower

11 Aug

Roasted Cauliflower

One large head of cauliflower, cut into two inch pieces.

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

One large sliced onion

Four tablespoons olive oil

1/2 cup panko breadcrumbs

Put everything except the bread crumbs in a big bowl and mix well.

Add the bread crumbs to lightly coat.

Place in a 450 degree oven on  greased  aluminum foil

Bake at 450 degrees for 15 to 20 minutes until brown and cooked.

Serve with a spicy dressing.

Mix 1/2 cup sour cream or plain yogurt

1/4 cup mayonnaise

1/4 cup lemon juice

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoon cumin

2 teaspoons hot sauce

1/8 teaspoon salt

Mix everything together and serve.

Sometimes I just mix a 1/2 cup of mayonnaise with two tablespoons of sriracha sauce.  This is my favorite.


Roasted boneless leg of lamb with potatoes

17 Jul

Roasted Leg of Lamb with Potatoes

This made the house smell so good.

One boneless leg of lamb about five or six pounds.

6 cloves of garlic

2 teaspoons salt

One heaping tablespoon rosemary

One tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon oregano

8 medium potatoes cut in half.

Olive oil to drizzle.

Make holes in the lamb and stick the entire clove of garlic into the meat.

Mix all the spices together and rub on the meat

Put into a pan with the fat side up.

Put all the potatoes around the meat.

Drizzle the potatoes with olive oil and salt.

Roast at 375 degrees until the meat thermometer reads lamb medium.

Let it rest for about ten minutes then slice to the thickness you like.

I served this with a big salad, hummus, pita bread and green beans.

This is a delicious meal that everyone will love.





Roasted Red Peppers

4 Jun


These are so good and really dress up a meal.

Three or four large red bell peppers

Use one sliced clove of garlic for every pepper

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/2 cup olive or canola oil

Place the peppers directly on the grill or on the oven shelf.

If you are roasting in the oven place a tray one shelf down to catch the juices.

Roast until the pepper skin has charred and blistered then turn to do all the sides.

Place the charred peppers in a paper bag and wait five minutes till they are cool.

Peel the charred skin off and take all the seeds out.

You end up with this clean red pepper.

Slice the pepper into strips and place in a bowl.

Add everything else and just stir to mix.

Keep in an air tight container because the garlic will permeate everything in the refrigerator.

These are great with chicken, salads, eggs, on a sandwich or just plain.

Save the oil and use it to cook with or as the oil in your salad dressing.

If the garlic is left, use that when you saute meats or vegetables.

Nothing should ever go to waste.

These are so much better then the jarred ones, cheaper and very easy to make.