Maple Roasted Carrots

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb baby carrots (or regular carrots, cut up)
• 1 tablespoon canola oil
• 2 tablespoons pure maple syrup (or to taste)

Recipe

• 1 preheat oven to 400°f.
• 2 combine ingredients in a ziplock bag and shake well to combine.
• 3 spray a baking pan with non stick spray and add carrots in a single layer.
• 4 roast carrots in the preheated oven, stirring every ten minutes until desired softness is reached.

Greek Potatoes (oven-roasted And Delicious!)

Total Time: 1 hr 29 mins Preparation Time: 10 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 8
• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano (get the mediterranean, it's the best!)
• 1 lemon, juiced
• sea salt
• fresh coarse ground black pepper

Recipe

• 1 preheat oven to 420°f a reviewer has suggested spraying the baking pan with pam - that sounds like a great idea!
• 2 put all the ingredients into a baking pan large enough to hold them.
• 3 season generously with sea salt and black pepper.
• 4 make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• 5 the garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• 6 bake for 40 minutes.
• 7 when a nice golden-brown crust has formed on the potatoes, give them a stir to bring the underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• 8 add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• 9 this will take about another 40 minutes.
• 10 do not be afraid of overcooking the potatoes- they will be delicious.
• 11 note: i often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Poblano Stuffed Meatloaf

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips
• 1 cup onion, finely chopped
• 1 cup soft breadcrumbs
• 1 large egg
• 1 large chipotle chile in adobo, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup monterey jack cheese, shredded (or mexican cheese blend)
• 3 tablespoons adobo sauce

Recipe

• 1 heat oven to 350°f
• 2 combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
• 3 divide beef mixture in half. shape each half into 8 x 4-inch loaf. place 1 loaf on rack in broiler pan. arrange half of the poblano pepper strips lengthwise over loaf, leaving 1/4-inch border around edge. sprinkle cheese over peppers; top with.
• 4 remaining peppers. place remaining loaf on top; press edges of loaves together to seal, reshaping loaf if necessary.
• 5 brush adobo sauce over top and sides of meatloaf.
• 6 bake in 350°f oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160°f) doneness, until beef is not pink in center and juices show no pink color.
• 7 let stand 10 minutes. cut into slices.

Roasted Balsamic Lamb Tenderloin

Total Time: 4 hrs 50 mins Preparation Time: 4 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme
• 2 teaspoons dijon mustard
• 1/2 teaspoon ground black pepper
• 1 lb lamb tenderloin, trimmed of all visible fat
• 2 shallots, minced
• 2 (5 ounce) bags baby spinach leaves
• 1/4 teaspoon salt

Recipe

• 1 combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. add the lamb. squeeze out air and seal the bag, turn to coat the lamb.
• 2 refrigerate at least 4 hours up to 24 hours.
• 3 preheat the oven to 475.
• 4 spray a small roasting pan with nonstick spray.
• 5 remove the tenderloin from the marinade, discard the marinade.
• 6 spray a skillet with non stick spray and set over medium high heat. add the lamb and cook, turning occasionally, until browned, about 5 minutes. transfer to a roasting pan.
• 7 roast until and instant read thermometer inserted into the thickest part of the lamb reads 160, about 20-25 minutes.
• 8 transfer to a carving board, let stand 10 minutes.
• 9 meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. add the shallots and cook until softened, about 2 minutes. add spinach and salt, cook about 3-4 minutes. serve with lamb.

Roast Lamb With Lemon And Capers

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 1/2 kg unrolled boneless lamb loin, scored rind
• 1 tablespoon rinsed capers, finely chopped
• 1 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon thyme leaves
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon, juice of

Recipe

• 1 preheat oven to 220 degrees centigrade.
• 2 combine capers, lemon rinf, thyme, parsley and 1 tbs oil.
• 3 rub all mixture into underside of lamb.
• 4 roll up lamb and secure with cotton string.
• 5 rub lamb rind with the remaining oil and salt, ensuring to rub salt well into the score in the rind.
• 6 place the lamb on an elevated rack in a baking dish and into a preheated oven to let the clock do the work.
• 7 cook for 20 minutes then reduce heat to 180 degrees centigrade and cook for a further hour, or to your liking.
• 8 remove from oven and allow to rest for 10 minutes before serving.
• 9 there is no need to cover a roast with crackling while it rests.
• 10 serve with roasted vegetables.

Italian Cheese Wedges

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 pie crust
• 1/4 lb hard salami, finely chopped
• 2 eggs
• 8 ounces light roasted garlic cream cheese spread
• 4 ounces shredded asiago cheese
• 2 ounces shredded fresh parmesan cheese
• 2 ounces crumbled feta cheese with sun dried tomatoes and basil
• 2 medium italian plum tomatoes, very thinly sliced
• 1 tablespoon chopped fresh oregano
• fresh coarse ground black pepper

Recipe

• 1 heat oven to 400.
• 2 place pie crust in 10-inch tart pan with removable bottom.
• 3 bake at 400 for 7 minutes.
• 4 remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
• 5 beat eggs and cream cheese in medium bowl.
• 6 add remaining cheeses; mix well.
• 7 pour over salami.
• 8 arrange tomato slices around edge, overlapping slightly.
• 9 bake at 400 for 28 to 38 minutes oruntil center is golden brown.
• 10 do not underbake.
• 11 let stand 5 minutes.
• 12 sprinkle wit oregano and pepper.
• 13 cut into wedges.

Roast Lamb With Cuban Black Bean-chipotle Salsa

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 lamb tenderloin (about 1 pound each)
• salt and pepper
• 1 lemon (juice and zest)
• 1 lime (juice and zest)
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh oregano
• 2 garlic cloves, crushed
• 1 (8 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can roasted diced green chilies
• 1/2 cup diced canned pimiento
• 3 canned chipotle chiles in adobo, mashed and strained (to remove seeds)
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 teaspoon toasted ground cumin, ground
• 1 dash salt and pepper

Recipe

• 1 for the lamb: season the lamb with salt and pepper, to taste. combine the lemon and lime zests and juices, 2 tablespoons olive oil, oregano, and garlic in a gallon-size zippered plastic bag. add lamb; turn to coat, seal the bag and refrigerate for 1 to 6 hours, tossing the lamb once or twice while marinating. heat the oven to 400°f remove the lamb from the marinade and pat dry. discard marinade.
• 2 heat the remaining tablespoon olive oil in a large skillet with an ovenproof handle over medium heat. add the lamb and brown well on all sides. place the skillet in the oven for 25 to 30 minutes or until internal temperature of lamb reaches an internal temperature of 160°f
• 3 for the salsa: while the lamb is roasting, combine all the salsa ingredients in a large bowl; set aside. to serve: when the lamb is cooked through, remove from the oven and let it rest for 5 minutes. slice on a diagonal, and serve with the salsa.
• 4 nutritional information per serving: calories 220; total fat 11g; saturated fat 2g; cholesterol 50mg; sodium 150mg; total carbohydrate 13g; fiber 3g; protein 18g; vitamin a 6%dv*; vitamin c 45%dv; calcium 4%dv; iron 10%dv *daily value.