Monday, March 2, 2015

Lamb Salad

A green salad topped with left over Herb Roasted Leg of Lamb, olives, tomatoes, and feta.


Lamb Salad:  A green salad topped with left over Herb Roasted Leg of Lamb, olives, tomatoes, and feta.

With all of my left over lamb from my Herb Roasted Leg of Lamb I got creative.  The Herb Roasted Leg of Lamb was delicious on it's own but I don't like always eating the same thing.  I couldn't let those leftovers go to waste so I made new meals from the lamb.  I already made Greek Nachos and had some left over toppings from those too (well...I made sure to have leftover toppings) so I made this salad.  It's kind of a different take on Greek Salad.  I added some pistachios for crunch, dried cherries for chewy, tart, sweetness, and Honey Lemon Oregano Dressing to tie it all together.  What a great combination.  It was fresh, delicious, and filling.

Lamb Salad:  A green salad topped with left over Herb Roasted Leg of Lamb, olives, tomatoes, and feta.

Lamb Salad


Ingredients:

Lettuce
*Honey Lemon Oregano Dressing
Pistachios
Red onion, sliced
Olives, sliced
Tomatoes, diced
Herb Roasted Leg of Lamb, chopped
Feta, crumbled

Lamb Salad:  A green salad topped with left over Herb Roasted Leg of Lamb, olives, tomatoes, and feta.

*First prepare the Honey Lemon Oregano Dressing:  add 1 tsp honey to about 2 Tbsp Lemon Oregano Dressing.

Toss enough lettuce for 2 salads with the dressing until coated.

Separate lettuce onto plates or bowls and top with the rest of the ingredients (use as much or as little of whatever you prefer).

Alternatively just toss everything together and separate into bowls but when you do it this way all the toppings tend to sink to the bottom and you don't end up with as pretty of a salad.  (I like to have just the right amount of everything and it to be picture worthy so I use the former method)

Enjoy.

Lamb Salad:  A green salad topped with left over Herb Roasted Leg of Lamb, olives, tomatoes, and feta.

Linked to:  Treasure Box
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Friday, February 27, 2015

Best of the Month January 2015

A recap of my most popular posts from last month (January 2015)



Last year's most viewed of January:

Chocolate Pound Cake


Chocolate Pound Cake:  A rich, chocolaty, dense cake in loaf form.  A great dessert, or have a slice with your morning coffee.

A rich, chocolaty, dense cake in loaf form.  A great dessert, or have a slice with your morning coffee.  Now has 914 views and 84 +1s

Now this January's most viewed:

Cucumber Finger Sandwiches


Cucumber Finger Sandwiches:  Simple and delicious finger sandwiches made with cucumbers sandwiched between creamy cheese and soft bread. An easy afternoon snack or an elegant party food.

Simple and delicious finger sandwiches made with cucumbers sandwiched between creamy cheese and soft bread. An easy afternoon snack or an elegant party food. 371 views and 55 +1s.

Patta Gobhi Mattar (Cabbage and Peas)


Patta Gobhi Mattar (Cabbage and Peas):  A spicy, vegetarian Indian dish of cabbage, peas (I added some carrots to the mix), and warm spices.

A spicy, vegetarian, Indian dish of cabbage, peas (I added some carrots to the mix), and warm spices. 286 views and 38 +1s.

15 Super Dips for Super Bowl 2015


15 Super Dips for Super Bowl 2015:  A roundup of 15 dips, salsas, and spreads to make any Super Bowl party super.  I sure love dips.

A roundup of 15 dips, salsas, and spreads to make any Super Bowl party super.  I sure love dips.  224 views and 81 +1s.

Larb (Minced Meat Salad)


Larb:  A Laotion/Thai minced meat salad made with ground pork (or chicken), fish sauce, lime juice, toasted ground rice, and fresh herbs/vegetables.

A Laotian/Thai minced meat salad made with ground pork (or chicken), fish sauce, lime juice, toasted ground rice, and fresh herbs/vegetables. 223 views and 74 +1s.

Mushroom and Wild Rice Soup


Mushroom and Wild Rice Soup:  A creamy, meatless, soup with mushrooms and wild rice.  It's warm comfort food for a cold night.

A creamy, meatless, soup with mushrooms and wild rice. It's warm comfort food for a cold night. 221 views and 49 +1s.

Check out last year's best of January:

Best of the Month January 2014

Enjoy.

Linked to:  Pretty Pintastic, Best of the Weekend, See Ya in the Gumbo, Treasure Box

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Wednesday, February 25, 2015

Great Idea Thursdays 67

Welcome everyone.  Krista, from A Handful of Everything, and I would like to bring you:



We will be pinning every entry to pinterest.  Follow our board.



Here's what I've been doing since last time:


Now for my features from last week...in no specific order (I also share these on GooglePlus, facebook, and twitter. Make sure you check out Krista's page too.  She had different features.

Be Smart Drink Bone Broth from Intoxicated on Life
Irish Colcannon Soup from Upstate Ramblings
Cauliflower Chowder from Grammie Time
White Bean and Pasta Soup from Simple Recipes Club

Most Viewed:


Southern Style Lima Beans from Florassippi Girl
Pumpkin Potato & Pear Soup from Nanna's Wisdom
The Secret to Blogging from Girl on the Move

On to the link party.  Here are the usual rules.

*Please follow your host and co-host on any or all social media 

Host:  Krista from- 
 photo twitter_zps88bd9661.png  photo pinterest_zps8e7192c4.png  photo facebook_zps7e73c851.png   photo googleplus_zpsc749eee2.png  photo bloglovin_zps7b8b0a10.png







Co-Host:  Me Joybee--









*Grab a party button and put it somewhere on your blog (or text link back to us).

Joybee, What's for Dinner?

*Click on at least two other links and please leave a comment (I know I love getting comments).

*Remember to link directly to your blog post not just your home page.

Now lets party.

Enjoy.




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Monday, February 23, 2015

Rye Yeast Rolls

Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.


Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.



What goes better with corned beef than rye bread?  How about rye rolls?  I've recently found a new love for yeast rolls.  I guess I can credit my not so great oven with this new development.  My oven doesn't maintain even temperature while baking so my usual baking methods don't always work .  I started baking breads on an airbake pan and that seems to work (it helps to distribute the heat more evenly).  It doesn't work as well with crusty rustic breads but for soft breads and rolls it's perfect.  Another of yeast rolls' perks is that they are relatively quick for yeasted bread.  You use about double the amount of yeast than for other breads and the rise time is half (or less).  Not only are yeast rolls quick but they are super soft and delicious.  These rolls are no different.  I added some onion and caraway seeds so they have the same amazing flavor as my favorite deli rye.  I served these along side corned beef and cabbage but they would also be great for sandwiches or sliders.

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.


Rye Yeast Rolls


Ingredients:

320 grams water (luke warm)
11 grams active dry yeast
48 grams dark brown sugar
267 grams bread flour
266 grams rye flour
53 grams butter (room temperature)
5 grams salt
*40 grams dried minced onion re-hydrated in 40 grams water
3 grams caraway seeds (about 1 tsp)

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.

*You can let the onions re-hydrate over night, Or I used boiling water and let it cool for a few hours or once re-hydrated put in the fridge to speed the cooling process (the onions should be room temperature to luke warm when you add them to the dough)

Mix sugar and water in the bowl of a stand mixer.  Sprinkle the yeast on top of the water and swirl to mix.  Cover with a towel and let stand for 15 minutes.

(After 15 minutes the mixture should be foamy if not your yeast might be dead--start over with new yeast.  If using instant yeast skip this step and just add the yeast with the flour.)  Add the rest of the ingredients and stir with the paddle attachment until all of the flour is hydrated and a ball forms.

Switch to the dough hook and knead for about 8 minutes until the dough is smooth, elastic, and very tacky.  It should pull from the sides of the bowl but stick to the bottom.

Lightly oil the same bowl.  Roll the dough around in it to coat all sides with oil, cover with plastic wrap, and allow to rise for 15 minutes up to an hour until dough has doubled in size.

Divide dough into about 20 pieces of about 50 grams each.  Roll each piece into a ball and place on a(n airbake) cookie sheet.  Place each dough ball fairly close together.  Cover with plastic wrap and allow to rise another 15-30 minutes until they have risen almost double and grown into each other.

Bake in a preheated oven at 400F.  Bake for 15-20 minutes until dark golden brown.  Allow to cool until able to handle, pull apart, and enjoy warm. (they are also great reheated for a few seconds in the microwave or cold)

If you don't eat all of the rolls the first day they keep best frozen.  Just pull out of the freezer about 1-2 hours before you want to eat them.

Enjoy.

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.



Linked to:  2 Cup, Lou Lou Girls, Teach Me, Wonderful Wed, #some2, Full Plate, Cook Craft share, Freedom, Foodie Friends, Best of the Weekend, Pretty Pintastic, See Ya in the Gumbo

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