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Moroccan Style Roast Beef

Moroccan Style Roast Beef

With Easy Yorkshire Pudding

Posted on January 27, 2014
All in all this meal turned out fantastically. The beef was different, but the yorkshire pudding pulled it together and gave it a comfy-homey feel. I served it with the Goose Fat Roasted Potatoes and the Asparagus with Lemon Vinaigrette and Pancetta for an all around luxurious dinner with very little muss or fuss. The secret ingredient in this whole meal was the cinnamon on the roast. Definitely something I never thought to do before. Cinnamon to me is for buns and muffins and granola, not savoury like a roast. What is your favourite secret ingredient? Leave a comment and tell us about it.
Posted in: Beef
Comments: 0
Chicken Pizza With Caramelized Onions,

Chicken Pizza With Caramelized Onions,

Mushrooms And Roasted Garlic

Posted on January 21, 2014

This pizza was ridiculously garlicky and delicious. I prefer to have a saucy pizza, others may not. But either way, that hidden spread of roasted garlic with the sweetness of the caramelized onions and mushrooms, the texture of the grilled chicken, the stringy cheese. Oh dear. I want to eat this again... right now. Unfortunately I made two 6-inch pizzas that were gone in one sitting.

Leave a comment below. Tell us what you make on the grill and it disappears in one sitting. What does your family love to eat so much that it disappears in one go?

Posted in: Poultry
Comments: 0
Grill Baked Shepherd's Pie

Grill Baked Shepherd's Pie

Simple Hearty Fare

Posted on January 21, 2014

This meal is great. I like making a bunch of little ones and freezing them – before cooking them – for a quick weeknight dinner. They’re single serve and the perfect size. Adding the smoke makes the potatoes taste like the ones from the Plank Smoked Mashed Potatoes or you can use leftover mashed potatoes too, so either way they are super yummy. OH and if you’re into it, you can also top it with cheese if you like.

What is your favourite nostalgia meal? I’m sure I have asked this before, but I love hearing about stuff like this. Leave a comment below and tell us about the meals you had growing up. If you make them for your family, do they bring back memories of your childhood?

UPDATE

January 23, 2013

I know I just posted this recipe, but I made a bunch of little ones for the freezer too. I am eating one for lunch right now. SO good! Let it thaw in the fridge before re-heating. 3 mins in the microwave and 5 under the convection toaster (got to have that crunchy potato top!) Or 35 to 40 minutes at 400°F, from thawed, on the grill.

Follow me, The Sultana of Sizzle, on Instagram at Sultana_of_Sizzle

Posted in: Beef
Comments: 0
Roasted Garlic Ribs

Roasted Garlic Ribs

Sweet Garlic Goodness

Posted on January 13, 2014
Article Rating
It's been nearly 24 hours and I swear I still have garlic breath. Though that's not really a bad thing if you like garlic right? Sweet and tangy and super garlic-y, you gotta try these ribs. I am super serious about the tender-fall off the bone thing though. I only had one half rack that survived being moved to the grill. You could pull on a rib in the middle of a rack and it would slide right out!
Posted in: Pork
Comments: 0
Buffalo Turkey

Buffalo Turkey

With Pots & Peas

Posted on December 30, 2013
I’m serving this at my New Year’s party. Didn’t get to hang out with the friends over Christmas break, and really wanted to have a dinner with them. Well this is the next best thing. My first run through I served this as a full on dinner. But next time I am going to do the bite sized appetizer. What are you doing for New Years? Leave a comment below, email or Facebook and tell us all about your plans.
Comments: 0
Soy & Sake Pork Roast

Soy & Sake Pork Roast

With Grilled Sweet Potato Mediallions

Posted on December 16, 2013
This is actually one of the Baron of Baking's favourite recipes. I converted this from an old slow cooker recipe that my mother made when I was a kid, just like my other favourite that I converted for the Blog, Mushroom Chicken. What is your favourite childhood recipe? Have you kept making it and made it your own? Tell us about your recipes below in the comments.
Posted in: Pork
Comments: 0
Ghost Pepper Salsa

Ghost Pepper Salsa

Ohhh! Tingly

Posted on December 09, 2013

I want to warn you, though, please make sure that you wear gloves when chopping the pepper, and when you're cleaning up. The capsaicin in these is intense. You may even want to consider a mask while working with them. I got it on my hands while cleaning up the dishes. Not nearly as horrific experience as when I chopped a scotch bonnet bare handed, but my fingers are tingly and tight today.

It's that time of year, the squirrels are making caches of food for the winter, and so do a lot of us, myself included. Tell us about your favourite food to make in bulk and store for later! Leave a comment below.

Posted in: Veggie & Fruit
Comments: 0
Red Wine Injected Roast Beef

Red Wine Injected Roast Beef

With Injected Baked Potatoes

Posted on December 09, 2013

Injecting marinade into your meat is a great way to get that marinated flavour and tenderness without taking the time to actually marinate. This is also a great way to increase the melt-in-your-mouth-ness of a good cut of meat. Napoleon's Deluxe Marinade Injector is a great tool to have in your arsenal of great grilling tools.

The husband was running late the night I made this for dinner. It was quite a treat when he came home and found a perfectly cooked roast beef dinner waiting for him. Depending on the size of the roast you get, this meal doesn't take much longer than most. Give it a try, a weeknight treat or a weekend meal. Red Wine Injected Roast Beef With Injected Baked Potatoes is just plain good. Leave a comment below and tell us about your favourite "treat" meat and potatoes meal.

Posted in: Beef
Comments: 0
Beef Carne Asada

Beef Carne Asada

Barbecue Style Tacos

Posted on December 09, 2013

When you get a craving, there's not much you can do but cater to it, well when it comes to food anyway. I had been craving some tacos for a while so this was just an amazing treat. While braising I tested the meat a couple of times and was surprised at how spicy it was. I was worried that the Carne Asada was going to be too spicy, but it turned out perfectly.

Now I know that some of you like to keep things hot. If you are after that, I would really recommend making this Ghost Pepper Salsa to go with your Carne Asada. Though I am curious! Mild, Medium, or HOT HOT HOT? Leave a comment below and tell us how you like it!

Posted in: Beef
Comments: 0
Honeyed Curry Chili Chicken

Honeyed Curry Chili Chicken

Marinated For Good Measure

Posted on December 06, 2013
Depending on your choice of curry pastes, this dish can get spicy. Same with the chili sauce. You can cool it down or heat it up depending on your tastes. How do you like your food? Leave a comment below and tell us how you like it! Hot or not!
Posted in: Poultry
Comments: 0
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