Posted on March 29, 2016
Happy Weekly Food Fun to you, and Happy Easter.
Spring is here. This means ice off at the local lakes and Easter.
Grilled trout is so very tasty. And, I have realized that our granite counter tops match the grilled trout. Nature is pretty cool with colors and textures.
Grilled trout served. You know I must have asparagus his time of year.
Grilled trout over long grain rice.
Lard, well lard.. I truly enjoy making my own.
Put the fat in the crock pot with a little bit of water, cook on low for 8-10 hours. I put it in the crock pot in the evening to cook all night. Warning… make sure you have bacon ready to cook in the morning because your whole house will smell of bacon and you will want some for breakfast after you strain the lard.
Strain the lard, it is a beautiful golden color. Time to refrigerate.
Once cooled it is ready to use or freeze for a few months if you aren’t going to use it right away.
There is always time for food fun.
Stick spaghetti noodles thru hotdog pieces, boil until the noodles are done.
These can be topped with whatever you like.
This time I mixed up a powdered macaroni and cheese mix for them. Turned out good. An easy fun dinner, and I still have to take fun pictures of it.
Our local grocery had pork loin chops on sale, so home they came. Grilled, with side of asparagus, of course and mashed red potatoes put on top of cream gravy.
Hot Cross Buns – I suppose I don’t use a traditional recipe, although after several years of trying to make them, this is the one recipe I have found that has turned out good and I am happy to share.
Recipe from The Pioneer Woman here.
Beautiful dough after rising for an hour.
Finished Hot Cross Buns
I found a new recipe for the Lamb this year. I kept finding recipes for grilling which I wanted to do. Then I found this one with grilling and an amazing combination of seasonings. I had to try it.
Tandoori Leg of Lamb – Recipe here.
The roasted lamb, 3-4 hours on the grill.
Honey Glazed Carrots in the slow cooker from Eat at Home – recipe here.
Apple mint jelly. Recipe from Sunny Anderson Food Network here. I am excited about this one. I have always wanted to make my own mint jelly, although I have never planted enough mint to make it. Happily this year I had enough. And it turned out fantastic, although more of a syrup texture than a jelly texture.
And for desert, pineapple upside down cake.
My first time in cast iron and it turned out great.
Only a few pieces of pineapple stuck to the skillet, although easily came off to plug back onto the top of the cake.
Happy Food Fun to you!