November 27, 2016

Roast Leg of Lamb

Posted in Beef, Uncategorized at 9:37 pm by Sheila OConnell

An easy recipe for butterflied (boneless) leg of lamb. The marinade is an odd collection of flavors but somehow they work well together. Add a little mint jelly as a condiment and you’ll be in heaven.

4-5 lb butterflied leg of lamb
2 tsp dried thyme
2 tsp dried rosemary
3 garlic cloves smashed & diced
1 small onion chopped fine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp orange juice
3 tbsp Dijon mustard (Grey Poupon)
1 tsp salt
1/4 tsp black pepper

Rosebud Farm Mint Jelly (from No Yorkshire via Whole Foods)

Prepare marinade by combining thyme, rosemary, garlic, onion, oil, vinegar, oj & mustard
Trim some of fat and membrane from lamb.
Salt and pepper.
Place lamb in baking dish or freezer bag with marinade. Coat lamb well
Cover or zip up and place in fridge for a few hours or overnight (turn lamb now & then)
Take out of fridge 30-45 minutes before cooking to take chill off
Preheat oven to 350, then cook for 50-70 minutes (140-150 degrees)
Take out and let stand 15-30 minutes.

Serve with mashed or boiled potatoes and vegetable of choice.
Don’t forget to serve the mint jelly – just a little dab will do ya.
Add a nice red wine and you’ll be so happy.

(Posted by dad)


September 4, 2016

Baked Ziti

Posted in Pasta, Uncategorized at 1:43 pm by Sheila OConnell

This is a real crowd pleaser. Great for parties since the work is done ahead of time. It has to stand for 10 minutes after coming out of the oven, but you can let it sit much longer.  The original recipe called for 2 lbs of sausage, 1/2 cup oil and 3 tbsp basil, but I thought that was a bit much.

1.25 lbs hot Italian sausage
1 lb ziti or penne or rigatoni
1 14oz can tomato sauce
3 cups shredded mozzarella
1 cup shredded or grated parmesan cheese
2 tbsp. dried basil
1 tbsp. dried rosemary
1 tsp oregano
1 tbsp. sugar
2 red chili peppers (optional)
1/3 cup extra virgin olive oil

Add tomato sauce, basil, rosemary, oregano, sugar to medium-large pot
Wash chili peppers and add to pot whole (or trim off stem)
Bring to boil then reduce heat and simmer for 1 hr
After 45 minutes start water to boil for pasta
Remove casing from sausage and break into small pieces
Heat olive oil in pan on medium high, add sausage and cook until it starts to brown
Remove and discard chili peppers then add sausage and all of the oil to the tomato sauce
Preheat oven to 350 degrees
Cook pasta to al dente (don’t over cook – it will cook during baking)
Add pasta to 9 x 13 baking pan
Add sausage and sauce to baking pan and toss together to mix
Add parmesan on top then cover with mozzarella
Cover with foil (or top of pan), but don’t let foil touch cheese, and bake for 30 min at 350
Remove top/foil and bake 10 minutes (watch that cheese doesn’t burn)
Remove from oven and let stand at least 10 minutes
Serve with a nice salad, bread, and a good Italian wine (a super Tuscan works well).

Bon appetite
(posted by dad)


March 9, 2010

An Easy Mexican Entree

Posted in Uncategorized at 7:44 pm by Sheila OConnell

Jeesh! Time really flies when you’re eating good food. I didn’t realize how long it has been since my last post. So, time for another one…

Yet another quick, easy, and tasty meal that is relatively easy on the bank account


1 can sweet corn

1 can black beans

1 pouch of Uncle Ben’s 90 second rice (you could always cook your own rice, of course, but something about Uncle Ben’s just seems right in this dish)

1 jar of salsa (regular salsa will do)

Choice of meat (Both chicken and pork work well, but I recently discovered that sausage and tuna fish aren’t totally gross either, contrary to what you might think.)


Step one: cook meat

Step two: microwave rice

Step three: combine all ingredients in bowl, putting as much or as little of each as is desired

Step four: eat

Posted by: Jeff

January 20, 2010

O’Connell Family Recipe Blog

Posted in Uncategorized at 10:18 pm by Sheila OConnell

Cool, healthy, delicious, easy recipes to share. Or at least one of the above.

Let's eat!