• Boneless Leg of Lamb

    Made a Leg of Lamb for Easter


    • 1 (5-lb.) boneless leg of lamb, rolled and tied
    • 3 1/2 teaspoons kosher salt
    • 2 teaspoons freshly ground black pepper, divided
    • 1/4 cup loosely packed fresh rosemary leaves
    • 1 5oz jar of minced garlic in olive oil


    1. Rub salt, pepper and rosemary into the roast
    2. Cover roast in the minced garlic
    3. Let roast stand for at least 30 mins
    4. Preheat oven to 450 degrees.
    5. Put roast in oven
    6. Roast for about 1 hour (until the internal temperature is around 135 degrees
    7. Let roast stand for 15 mins before slicing

    Share and Enjoy!

  • Pork Roast with Cranberry Glaze


    1 Apple, diced
    3 teaspoons cornstarch
    1/4 teaspoon cinnamon
    1/8 teaspoon salt
    8 tablespoons orange juice
    1 (16-ounce) can whole berry cranberry sauce
    1 (3 to 5-pound) pork roast


    Preheat oven to 325 degrees F.

    In a small saucepan, combine cornstarch, apples, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.

    Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

  • Tip: Defrosting Meat in The Oven

    At Costco, you can buy 24 chicken thighs (bone-in or boneless) which is packaged in 6 packs of 4 thighs. Anne and I both like the thighs, the meat is a little more moist and tastier, and, quick frankly it's a little cheaper. When you're cooking for 2, 4 thighs is about the right size, if you're both hungry you have 2 pieces of meat, if not it's a manageable number of leftovers. The problem I've had with this is that I need to decide 2 days in advance to make sure that the chicken is thawed enough for the Foreman. I want to be able to decide at lunch time that we're doing chicken for dinner and be able to cook it at dinner time.

    I don't know about you, but I've need successfully defrosted meat in the microwave. No matter how often I turn it, no matter what "power level" I use, I get the same result. A piece of meat which is a little cooked the edge and yet frozen in the middle. It's like Jim Gaffigan's Hot Pockets routine.

    I've done the "run the meat under warm water" method. Where it works (assuming you don't have the water too hot and pouch the chicken), I've always registered it as a waste of both clean water and the energy to heat it.

    One day I was in the kitchen on a cold day and when I touched the stove. Of course it was a little warmer then the air since the pilots were keeping things a little warm. I said to myself:

    Self, I bet it's just a little warmer in the oven then it is in here. I bet it's warm enough to defrost meat quicker without cooking it.

    I was right. Now 5 or 6 hours before I cook I put whatever frozen meat I'm making into a casserole dish. A couple of hours in I take it out, break up the pieces, if applicable, and I'm ready to cook in a few hours.

    Yes, this only works with a Gas oven.

    Share and Enjoy!

  • Cooking on a Chamber's Stove

    For Christmas, I got to cook on a Chamber's Stove, Model D. This makes me think how far backwards we've come in the last 50 years because there are features in this stove that just don't exist in the stoves we buy today at Sears. Here's a list of things that makes this stove better then any stove I've cooked on in my life.

    • Unlike modern ovens, this one is super insulated. If you use if like a regular oven, where you set a temperature and just let it cook, you use less gas then you do normally. But that's not the best part. The oven is designed to specifically cook with the gas off. Let's say you're making a 15lb turkey. After seasoning and dressing the turkey you'd preheat the oven to 500, put the turkey in with the gas on, in a half hour (or so) turn off the gas and let it cook in the oven for another 3 hours (keep the door closed at all costs). Not only does this use less gas, but because the oven is cooling as your food cooks, it's almost impossible to burn things cooking this way.
    • Do you see that circle on the upper right where the 4th burner would be? That's a thermowell, which is super versatile. As the name suggests it's a well that gets hot. It's deep enough so you can drop a pot of vegetables in it (With EVOO and Seasonings), fire the gas for 10 mins, turn it off let it cook for 30 mins and you have roasted veggies. You can use it for small baking, roasting small meats, baking potatoes, making soups, stews and chilies. It's basing the cross between a tiny oven and a burner.
    • The burners themselves are different then ones I've used. Any gas stove I've used has had one large round head per burner. This stove has daisy burners. Basically, there are 4 heads per burner. This gives allows you to cook more evenly since more of your pan's surface is being heated.
    • I'm sure you noticed the huge griddle on the left. Although that's interesting it doubles as a broiler (the griddle lifts up and you can broil underneath). Instead of bending down to broil a chop, you can do it simple from the cook top.

    There's a large market for these older stoves, because you can't buy anything like it today. Although it lacks features like a self cleaning oven this would be the stove I want should I be outfitting a kitchen.

  • Christmas Prime Rib

    Been a while since I've had a recipe to post, something I have to remedy in the new year. For Christmas, I got to use a Chamber's Model D from the 1950's or 1960's. Two years ago, before I started posting recipes, I made a prime rib for the first time, this year I decided to make one again at a friend's who is a bit of a shut-in. Although the chambers oven helps with this cooking method, it's the one I would've used either way. Since most folks at the table wanted it rare that's what I made. Here's how it went:


    1 3 Rib Roast (figure 1 rib per 2 people.) The roast weighed about 8 lbs.
    1 tablespoon kosher salt
    1/2 tablespoon black pepper
    1/2 tablespoon garlic powder
    1/2 tablespoon dried onion
    1/2 tablespoon dried rosemary


    The Night Before You Plan to Roast:

    • Combine the seasonings in a bowl
    • Remove Roast from butcher paper, place in roasting pan
    • Dry rub the seasonings onto all sides of the roast
    • Cover pan loosely with foil / plastic wrap and put it back in the fridge

    The Day You're Cooking:

    • Remove roast from the fridge 2 hours before you cook
    • Insert Meat Thermometer
    • Preheat oven to 500
    • Put roast in oven. Point the thermometer at the window so you can see it.
    • DO NOT OPEN THE OVEN. Cook for 20 mins and then turn the gas off
    • DO NOT OPEN THE OVEN. For rare leave it in there about 18 mins a pound. For Medium-Rare 23 mins a pound. For Medium 26 min a pound. For Well done, see a psychiatrist and discuss why you want to buy an expensive piece of meat to ruin it
    • I have to stress while it cooks, DO NOT OPEN THE OVEN.
    • Check the thermometer: Rare should by 120 Degrees, 125 for Medium-Rare, 135 for Medium, and Call Frazier Crain for Well Done
    • Let the roast stand for 20 mins
    • Share and Enjoy!
  • Oxtail Stew

    My grandmother used to make a delicious Oxtail Soup. I've been working on reconstructing the recipe. This is close, a little more of a stew then a soup but is becoming a favorite.


    3 Lbs Oxtails
    1 15oz Can Tomato Sauce
    16 oz Beef Stock
    1 tsp Italian Seasoning
    2 16 oz can stewed tomatoes
    2 Medium Carrots, roughly chopped
    2 Stalks, roughly chopped
    2 cups cut up string beans
    2 cloves garlic, peeled and diced


    1) Add Meat, Tomato Sauce, Italian Seasoning, Garlic, and stewed Tomatoes to crockpot.
    2) Cook for 6 hours on low (3 hours on High).
    3) Add remaining items to Crockpot
    4) Cook for an additional 8 hours on low (4 hours on High).
    5) Skim the fat (I skimmed 2 pints of fat from the last time I made this)
    6) Serve and Enjoy!
    7) I tend to serve over noodles or rice.

    Alternate Version

    I've also used short ribs, which don't need as much time in the crockpot. Short ribs cook faster then Oxtails so add all the ingredients up front and cook for 8 hours on low, 4 hours on high. (Picture above is the short ribs version).

  • Crock Pot Chicken Soup

    An old friend of mine asked me to post this... Nice and simple chicken soup

    2 small onions or 1 large, chopped
    3 cloves garlic, minced
    2 stalks celery, diced
    2 large carrots or 6 baby carrots, sliced
    1/2 teaspoon sea salt
    1/4 teaspoon black pepper
    1/2 teaspoon basil
    1/4 teaspoon thyme
    1/4 teaspoon sage
    3 pounds whole broiler/fryer chicken
    4 cups chicken stock


    1. Place all ingredients in slow cooker in the order listed.

    2. Cover and cook on low setting for 8 to 10 hours (or high 4 to 6 hours). If liquid begins to boil, reduce heat to lower setting.

    3. One hour before serving, remove chicken and allow to cool for 20 minutes or until cool enough to handle. Remove chicken from bones and return meat to slow cooker.

    4. Cover and cook the additional hour.

    5. Share and Enjoy!


    1. Add 1/3 cup long cook rice at step 2

    2. Set aside half of the spices and add at step 2

    3. If you don't have stock handy, use 4 cups of water with 2 tsp Better Than Bouillon or 2 Bouillon cubes (opt for the lower sodium versions)

    4. Add peas or other vegetables.

  • Skillet Ribeye

    I prefer to do Steak on the Grill or the Foreman, but when I have a nice piece of red eye I like doing it under high heat. Here's what I do.


    2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
    2 Peppers (I tend to use different colors to add color to the dish)
    1 Onion
    1 Clove Garlic
    1tbs Vegetable Oil
    Kosher Salt
    Fresh Ground Black Pepper


    0. Remove steak from fridge an hour before cooking to let it come to room tempature
    1. Preheat Oven to 500 Degrees
    2. Season 1 side of the Steak with the Salt and Pepper to taste
    3. Chop the Onion, Peppers and (Peeled) Garlic
    4. Under medium heat, heat the cast iron pan, add oil and sauté the onions, peppers and garlic
    5. Remove vegetables
    6. Raise Heat to High, Let pan get hot
    7. Add steak seasoned side down, Season top side with salt and pepper, cook for 5 mins
    8. Flip Steak
    9. Transfer pan to oven
    10. 5 mins for rare, 10 mins for medium rare, 13 mins for medium
    11. Let stand for 5 mins
    12. Add veggies back to pan and serve

    Share and Enjoy!

  • Christmas Roast Beast with Roasted Veggies

    Made a small Roast Beast for Christmas this year. The Girlfriend did the prep work on the veggies and potatoes while I prepped the meat and did the cooking. Merry Christmas! Share, Enjoy and God Bless Us, Everyone.


    3.5 Lbs top loin beef
    2 medium onions
    3 carrots
    2 sticks celery
    1 parsnip
    1 bell pepper
    8 red potatoes
    1 bulb fresh garlic
    1 tbs Oregano
    1 tbs Basil
    1 tbs. Rosemary
    1 tbs Thyme
    3 tbs kosher salt
    2 tbs fresh ground black pepper
    2 tbs Garlic Powder
    4 tbs olive oil


    Setup the Beef

    1. Remove roast from refrigerator, let stand for 15 mins.
    2. Mix together the salt, pepper, and garlic powder.
    3. Coat all sides of the roast.
    4. Let Stand for 20 mins.

    Prepping the Veggies

    1. Peel carrots, garlic and onions
    2. Roughly chop the carrots, onions, pepper, red potatoes parsnip. Add to roasting pan.
    3. Add garlic, oregano, basil, rosemary, thyme to roasting pan.
    4. Drizzle with 2 tbs of olive oil

    Searing the Meat

    1. Add remaining olive oil to frying pan.
    2. Sear each side of the meat for 2 to 3 mins.
    3. Add meat to roasting pan.

    Cooking it All

    1. Preheat Oven to 350.
    2. Insert thermometer into Meat
    2. Put Roasting Pan in oven
    3. Reduce Heat to 300.
    4. Cook for about 70 mins (until thermometer reads 140,the temperature will rise 10 degrees after cooking).
    5. Let roast stand for 20 mins before carving.

  • Stir Fry Sesame Beef

    I know the frozen veggies are heresy to some. A quick and simple sesame beef stir fry that I enjoy.


    2 pounds steak sliced into strips
    1/2 cup soy sauce
    1/2 cup white sugar
    4 cloves garlic, minced
    4 green onions, chopped
    1/4 cup sesame seeds
    4 tbs peanut oil
    1 16oz bag Bird's Eye Asparagus Stir-Fry


    1. Mix soy sauce, sugar, oil, garlic, and onions in a large bowl.
    2. Add Steak to Mixture. Marinade for at least 30 mins, overnight is better
    3. Heat the oil in a frying pan
    4. Add the steak to the pan (leave excess sauce in the bowl)
    5. Stir fry Meat until Brown
    6. Add excess sesame seeds, sauce and veggies
    7. Boil and simmer
    8. Share and enjoy!

  • Slow Cooker Beef Stew

    A simple, delicious Beef Stew recipe for the slow cooker. Share and Enjoy!


    2 pounds beef stew meat, cut into 1 inch cubes
    1/2 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 clove garlic, minced
    1 bay leaf
    2 teaspoon paprika
    1 teaspoon Worcestershire sauce
    1 onion, chopped
    1 can beef broth
    3 potatoes, diced
    4 carrots, sliced
    1 stalk celery, chopped


    1. Place meat in slow cooker.
    2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
    3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
    4. Cover, and cook on Low setting for 8 to 10 hours, or on High setting for 4 to 6 hours.
    5. Share and Enjoy!

  • Chicken Parmesan



    1 med. chopped onion
    1 tbsp. olive oil
    1 garlic clove, chopped
    1 (28 oz.) can crushed Italian tomatoes
    1 tsp. leaf basil, crumbled
    1/2 tsp. leaf oregano
    1/4 c. dry red or white wine


    6 deboned chicken breasts pounded thin
    3/4 c. dry Italian bread crumbs
    1/2 c. grated Parmesan cheese
    1/2 tsp. salt
    1/4 tsp. pepper
    2 egg
    2 tbsp. Olive Oil
    2 Cups Shredded Mozzarella


    Setup the Chicken

    1. Whisk Egg in a shallow dish
    2. Combine Breadcrumbs, Parmesan Cheese, Salt and Pepper
    3. Dip Cutlets in egg then breadcrumb mixture
    4. Refrigerate for 15-30 mins to firm up the crust

    While that's happening make the sauce..


    5. Saute onion in olive oil in medium size heavy saucepan over medium heat until softened, about 3 minutes.
    6. Add garlic; saute 1 minute more.
    7. Stir in undrained tomatoes, basil, oregano, tomato paste and wine.
    8. Bring to a boil.
    9. Reduce heat slightly; simmer until thick, 15-20 minutes.

    Now back to the Chicken

    Browning the Chicken

    10. In a heavy, oven safe skillet heat the olive oil
    11. Brown the chicken cutlets until each side is brown and crisp, (about 2 to 3 mins on each side)
    12. Pat cutlets dry with a paper towel.

    Putting it together

    12. Preheat Oven to 375 degrees
    13. Remove excess oil from skillet
    14. Add 2 Cups of sauce to the skillet
    15. Place cutlets in the pan.
    16. Cover each with a little sauce, and mozzarella
    17. Bake in the oven for 20-25 mins (until cheese is melted)

    18. Serve with spaghetti, the remaining sauce and salad.

  • Simple Skillet Pork Roast

    A delicious Pork Roast using only one pan. Bon Appetite


    2 - 3 LBs Pork Loin
    2 Large Apples
    8 Small Red Potatoes
    1 Onion
    1 Green Pepper
    1 Cup Apple Cider
    Koser Salt and Pepper
    2 Sprigs Fresh Rosemary
    2 Tbs Extra Virgin Olive Oil


    1) Preheat Oven to 400 Degrees
    2) Dice Onion, Pepper, Apples and Potatoes
    3) Coat all sides of the pork in the kosher salt and pepper mixture.
    4) In a cast Iron Frying Pan (Or any oven safe pan), sear all sides of the pork, remove from pan
    5) Add Onion, Peppers, Apples and Potatoes to frying pan.  Toss until Onions are caramelized.
    6) Add roast back to pan
    7) Cover roast with Apple Cider
    8) Roast for 35 to 40 Mi, Pork Should Be 155 - 160 Degrees 
    9) Share and Enjoy!
  • Slow Cooker Italian Chicken

    A simple Italian Chicken recipe


    2-3 lbs Chicken Thighs (about 4-6)
    2 28oz cans diced tomato
    3-4 Bell Peppers (I tend to use "stoplight peppers" just to add colour)
    1 large Onion
    3 tbsp Italian Seasoning
    1 tbsp garlic powder 


    1) Slice Peppers and onions into strips
    2) Put all ingredients into slow cooker
    3) Cook for 8 hours on low (I usually do the first 2 hours on high and then 6 hours on low)
    4) Share and enjoy!
  • Slow Cooker Leg of Lamb

    I really like using the crockpot.  I can set things up, go to work, run errands and come back to dinner.  This time I'm making a leg of lamb. I find that the lemon gives a little bit of a kick.  Enjoy!



    4-5 Lbs Leg of Lamb, deboned
    1 cup water
    7 - 10 Medium Sized Red Potatoes 
    1 lb Baby Carrots
    1 medium onion
    1 stalk of Celery
    1 lemon 
    2 teaspoon Kosher Salt
    2 teaspoon black pepper
    2 teaspoons garlic powder
    1 teaspoon Rosemary


    1) Juice the lemon, set aside
    2) Zest the lemon (use a cheese grater to pulverize the rind of the lemon)
    3) Combine the Salt, Pepper, Garlic Powder Rosemary and Lemon Zest
    4) Coat all sides of the Lab with the mixture
    5) Dice Onion and Celery
    6) Quarter the potatoes
    7) add water, lemon juice, Onions, Celery, Potatoes and Roast to crockpot
    8) Cook for 7 hours on low (I usually do the first 1.5 hours on high and then 4 hours on low)
  • Slow Cooker Pulled Pork

    Looking for a simple Pulled Pork Recipe?  Have a Crockpot / Slow Cooker?  Here you go.  Enjoy!


    3-4 Lbs Boston Butt, fat trimmed
    1/4 cup vinegar
    1/4 cup water
    1 teaspoon Liquid Smoke


    Dry Rub

    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon chili powder
    2 teaspoons garlic powder
    2 tablespoons brown sugar

    BBQ Sauce

    1 cup ketchup
    2 tablespoons molasses
    2 tablespoons honey
    2 tablespoons Worcestershire sauce
    2 tablespoons apple cinder vinegar
    1 teaspoon hot sauce
    1 teaspoon garlic powder
    1 teaspoon ground mustard


    1) Combine the Dry Rub ingredients in a bowl.
    2) Rub Dry Rub into Pork
    3) add water, vinegar and liquid smoke to crockpot
    4) Cook for 6 1/2 hours on low
    5) add BBQ sauce ingredients to a small sauce pan, cook for 5 mins
    6) Shred Pork with Forks
    7) Return Pork to crock pot and BBQ Sauce
    8) Cook for 1 to 2 hours on low
    9) Share and Enjoy!
  • Quick and Easy Ain't No Beans About It Chili

    So, as best as I can measure, here's what I do to make my Chili. I cook this in bulk, it freezes well. A warning to the purists, in addition to there being no beans, it is thick with veggies, you should think of it as a spicy stew perhaps. There are a number of shortcuts where it comes to prep. At the end of the day I want to be able make something relatively healthy in bulk without too much effort  .Bird's Eye makes a nice mix of Peppers and Onions called "Pepper Stir Fry" which I use to save some prep time.   Also I'm using frozen veggies. There's no reason you can't substitute fresh veggies if you want to spend the prep time.


    4-5 lbs chopped meat (I usually mix 50/50 beef and turkey, go all turkey for a healthier option)
    2 28oz. Cans Crushed Tomatoes
    4 14oz Cams Diced Tomatoes
    3 14oz Bags Pepper Stir Fry
    64oz assorted frozen veggies (I usually use Carrots and Corn but be bold and creative)
    6 tablespoons chili powder
    2 tablespoons ground cumin
    1 tablespoon dried oregano
    1 tablespoon minced onion
    1 tablespoon minced garlic

    How To Make It

    1) In a Large Stockpot add the Tomatoes, Peppers, and Veggies and cook under medium heat covered.
    2) Brown the Chopped Meat in a frying pan, seasoning it with the onion and garlic, drain.
    3) Add the meat to the Stockpot with the remaining seasonings
    4) Bring to a boil and allow to simmer for 1 hour, stirring occasionally.

    The first time I made this I might halve the Chili powder and cumin and teste it after 30 mins of simmering and add if you think it needs more kick. Serve over Rice (or noodles) w/ cheese and sour cream. (Or with Tortilla chips.)


    Variation 1 : The consistency should come out as a stoup (between a soup and a stew). If you want to thicken it up further, add 2 or 3 cups of slow cook rice (not minute rice) when the pot comes to a boil and have it cooks while things simmer. This will give you a stick to the ribs hearty winter meal. I'll often do this and package them in individual servings in the freezer for take to work meals.

    Variation 2 : There is no reason why this actually requires meat. Drop the meat, Double the veggies, I think a squash or zucchini would work well. Be Bold! Share and Enjoy!

  • Bachelor's Neapolitan Ragù

    This is my attempt to create a decent Ragù in a little over an hour. There are some short cuts, but for someone looking for a sauce recipe that's better then what comes out of a jar and is quicker then a full blown sunday gravy this is rather good. This is the first time I've attempted to measure everything as I go, but I hope it's enjoyable to you.


    2 Lb. Chuck Chopped
    1 lb. Ground Pork
    1 Lb. Italian Sausage (Sweet or Hot depending on taste)

    3 tbs. EVOO

    1 Garlic Clove
    1 Medium Sized Spanish onion or yellow onion
    1 Green Pepper
    1 Large Carrot
    1 Celery Stalk
    2 Cups Peas
    1 Tbs Rosemary
    1 Tbs Oregano
    1 Tbs Basil
    Salt and Fresh Ground Pepper to taste
    4 16oz Cans Stewed Tomatoes
    2 16oz Cans Tomato Sauce (Plain Tomato Sauce, Not Spaghetti Sauce)

    How To Make it

    1) Dice the soffritto (Garlic, Onion, Green Pepper, Carrot and Celery). I prefer to leave it chunky but chop it as fine as you want. (Yes, I know that Green Pepper doesn't belong in a soffritto, blame it on my German / Irish ancestry)
    2) Put a heavy pot on the stove, Add 2 tbs. of EVOO coating the bottom of the pot, heat over high-medium heat
    3) Brown the sausage and remove. It's OK if the Sausage is not cooked all the way through yet. Slice the sausage.
    4) Reduce pan to medium heat, add the rest of the EVOO
    5) Add the soffritto stir for a couple of minutes until the onions begin to turn pale gold.
    6) Return pan to medium-high heat.
    7) Add and Brown the other meats.
    8) Drain some of the grease.
    9) Re-add sliced sausage to pot.
    10) Sprinkle with Rosemary, Oregano & Basil & Salt and Pepper.
    11) Add Peas.
    12) Add Stewed Tomatoes & Tomato Sauce to Pot, Bring Mixture to a boil.
    13) Lower heat and Simmer for an hour, stirring occasionally.
    14) Sauce should be "thick" with meat and vegetables.
    15) Serve over pasta.

    Share and Enjoy.


    If you don't have a well stocked spice rack, I have found that about 4 Tbs. of Mrs. Dash Italian Medley is a good substitute. Of course, if you have the time stewing your own tomatoes is preferable but the goal is to knock this out in under an hour and a half.

    Be bold with vegetables. I've used snap peas, string beans, mushrooms, zucchini, summer squash.

    For a healthier option replace the Beef, Pork and Sausage w/ ground turkey, chicken and turkey sausage. Also veal, lamb and porkchops are options for the meat.

© 1969-2016, Sean P. Reiser
A wand without a magic is just a stick.
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