Finally found some time to do some food blogging.
First JeffreyW made some amazing Greek Potatoes:
I saw mention of Greek potatoes the other day and Googled for a recipe. Saw several variations but they are fairly simple roasted potatoes cooked in olive oil with lots of garlic, some lemon, dried oregano, and plenty of salt. Most of the recipes roasted them with some broth or water but I decided to just boil some Yukon Golds. Halve them, and smash them down into inch thick discs then toss them with oil, salt, oregano, and lemon juice. Place the smashed pieces on a tray and roast at 425° until they turn golden brown. I turned my batch over once – the tray side usually browns before the tops do. Drizzle more oil at this point, as needed.
I’ve been baking more than usual, especially when I want something sweet.
These cinnamon rolls and sandwich rolls are very simple (recipe here). I only made half a batch of cinnamon rolls, seems prudent as lockdown can lead to overeating and used the remainder of the dough to make the rolls. But, unfrosted, the cinnamon rolls would freeze well if you made a full batch. Heat up, frost, and have fresh rolls anytime.
I’ve been cleaning out the freezer, trying to use up what I have before each weekly shopping trip. This led to two good recipes. First, I perfected a nice Instant Pot Steak, Pepper and Onions, that doesn’t create a mushy mess.
And then I needed to improvise some gravy for my Oven-Baked Fried Chicken. So I used up burnt ends from a smoked brisket I had in the freezer. Click here for all the recipes.
What’s everyone doing today? I was going to mow the lawn, but it’s a bit wet, so I’ll settle for shampooing the carpet and writing. Oh, that reminds me, I really wanted to share the full cover for my newest novel, I was so thrilled when my friend, who is a former magazine editor said she’d tackle it. Take a look here if you like. The photo was mine and she did the rest.