Recipes

It's Grilling Time. I'm so happy summer is here and it's time to grill. This is a Mediterranean dish, I learned a lot about Mediterranean food when I traveled to Greece and found a love of it. I hate to brag but I think I mastered most of the basics. Helpful tricks-- Marinate the lamb for 30 minutes or longer. The longer you let it sit the more flavor it will have. Lamb is best served being pink inside. You can tell how done the lamb is by: 1. watching the juices flow out of it; red juices it's rare, clear it's well done. 2. how squishy it is. This is a trick I learned. If you take your hand palm side up; pinkie where your wrists meet is rare (the meat will have the same texture when pressing it with thongs), where your thumb and wrist meet is medium rare, and middle of your hand is well done. This kind of gives you a texture idea. I still go by watching the color of the juices because that is what I’m more use to know. Also remember the meat cooks up to 10 minutes after taking it off the flame. Letting it sit absorbs all the juices and will seal in the flavor in the meat if it’s not poked or cut.

All I must say, One Skillet Dish! Yeah barley any dishes! When we are in a pinch of time between swim, baseball, soccer, and band lessons this is a fast one to make.

I pre-make these rolls for breakfast. Just put them in the fridge and pop them in the microwave for 30 seconds. They are also easy to freeze to store longer. There are so many different things you can add to these as well; fry some peppers, mushrooms, and onions with the meat, scrambled eggs, or even add spinach to them. I made some with eggs and without this time. I really like Sandy Brook Farm's Breakfast Sausage. It must be one of my favorite meats we get in the Meat CSA share.

I had a really busy day at work and didn't have time to fix the kids a normal meal so I decided to make pull pork in the crock pot. It worked out perfect especially that we had after school activities. I don't make this with BBQ sauce not all of my kids like it. We just add it at the end. We served it with raw broccoli, oranges, and chips. Yes I said chips my kids never get chips for dinner but they deserved it, it was a busy day.

One of my dear friends gave me this recipe. It is easy to make but takes some time to cook. I know it's not the healthiest but it tastes good. The gravy you can make your own by using beef broth and corn starch with a little salt and pepper. When I made it this time I did buy Heinz Savory Beef Gravy. Honesty gravy and I don’t get along it’s one thing I can’t make too easily and I just didn’t feel like messing around with it. So I bought it. I served it with mashed potatoes, on the side raw broccoli and grapes. I should have doubled the recipe I didn't think the kids would eat so much of the Salisbury Steak.

This recipe is easy to make and I freeze the leftovers for another night of spaghetti when I'm in a rush. It’s a simple Italian seasoned meatball that you can use a verity of different ground meats with the ground beef; ground lamb, ground mutton, or ground pork. In this recipe I used ground beef and ground mutton.

This is a clean eating recipe. So, it’s heathy for you, it calls for brown rice but if you like white rice more go ahead and use white. Also, one nicer thing about this recipe is that you can use any ground meat you want. I like the ground mutton the most but you can use ground lamb or even ground beef. It can be a little spicy for my kids so if you don’t like heat add a quarter less of the species. That seems to make it the right amount of heat for someone whom might not like spice. (I like spicy.)

What am I going to do with lard!? I really was clueless what to do with lard when I received it the first time in The Sandy Brook Farm share. I did my research and after reading more information about lard I found out some amazing things in the lard world - It is healthy for you - High in vitamin D - Neutral Flavored - It is a healthy source of cholesterol - It is remarkable to cook with and makes everything taste great It is easy to use too. It can be replaced for any type of oil or butter in any recipe. Before using the lard, it must be rendered. It is very easy to do. It must be done to get all the meat and blood out of the lard.