It's Been a Long Time but I'm Back!

Well, after such a long time gone from posting on my blog, I'm not sure where to begin... hmmm, the month of May was a gully-womper of a rain show! Every single day it rained. And it rained so much that we broke the record for the most rain in May set back in 1935! So, needless to say, I didn't cook much outdoors. Seemed that every time I got everything ready to grill, down came the rain. Oh well, stuff happens. Now that we're into June, though, I'm sure I'll be posting more grilling outdoors pictures. Just not yet...

I'm still cooking without a "real" oven, just using my roaster oven. (Why does that remind me of when I was kid?) It does a decent job, except for baking, most of the time. And I really miss not being able to make pizza since a while back I was on the search for the perfect crust, and was just about there (if you recall) when "poof" my oven decided to just give up. Anyway, this is a picture of tilapia I baked in the roaster oven. I cooked it with butter, lemon, paprika and capers. It was good.

This is a very (and I mean very) easy recipe for peach cobbler that I cooked in my roaster oven. I know, I said baking doesn't go well in the roaster oven, but this turned out pretty well. The problem is that it got a little burned around the edges. I'm experimenting with baking in this oven... This cobbler is made using Bisquick and canned peaches! 

And this is called "Gemista," a Greek stuffed tomato recipe that is made with uncooked rice, zucchini, fresh mint, garlic, onion, chopped tomatoes, and breadcrumbs. Stuff the tomato then place it on top of chopped potatoes, salt and pepper it all and drizzle with olive oil; then bake it in the oven. My roaster oven worked very well for this dish. It was delicious!

These are stuffed sweet potatoes I made for the vegetarian in my family. First, I cooked the potatoes in the roaster oven (works very well for cooking potatoes), then I cut them in half and scooped a little of the potato out, added black beans, cheddar cheese and put them back in the oven to melt the cheese. Then I topped them off with a homemade pico de gallo.