Friday, October 23, 2015

Lamb Chops with Roasted Garlic

My husband is a carnivore.  So every once in awhile, I look for a recipe to really wow him and this was a big hit.  This started with me asking him if he would pick up some meat for me to make for dinner. And ended up with me creating a whole new recipe because he brought home a particularly delicious looking piece of lamb loin.
Lamb is very easy to make.  The trick is to add complex flavors like roasted garlic and fresh herbs to it.   It's also very easy to overcook.  Be careful and feel free to utilize your meat thermometer with it.



Lamb Chops with Roasted Garlic

1 hr 15 minutes Cook time
4 Servings

·       2.5 lbs Lamb Chops or Lamb Loin
·       16 oz Red Wine
·       1 tsp. Sea Salt
·       2 heads of Garlic
·      3 Stalks fresh Rosemary, chopped
·      1/4 tsp. Pepper
·      4 Tbsp. Olive Oil
·      3 Tbsp. Flour

First ready your Garlic.  Chop the tops off of each head of garlic and pop into the oven at 425 degree for 30 minutes.













Then take a look at your lamb, carve it into chops if you need to.  Set out while you ready the Olive oil mixture.



Add Olive oil, salt, pepper, chopped rosemary, and the roasted garlic to a small bowl.  Mix together and then top the lamb with it.


Ready a saute pan and a roasting pan.  Keep oven at 425 degrees and heat up the saute pan.  Brown the chops on both sides in the saute pan and then add to the roasting pan.  After the meat has been browned on each side, roast in the oven for 15 minutes. This made the meat about a medium rare.



Take that saute pan and add the red wine to it, gently scraping up the browned pieces of a meat with a spoon.  Simmer while the meat roasts in the oven.  Add flour to it when the meat comes out. While the meat rests, whisk in the flour and continue to simmer until it thickens.



Serve immediately.


Friday, October 16, 2015

Salads for Everyone!!

I love salads, but they can get super boring.  So I found a couple of new salad recipes and were super delicious.


To jazz up your salads, get creative and think outside of the box. Ingredients can be paired in numerous ways.  It doesn't just have to be lettuce and tomato dabbed with thick dressing.  Here are three colorful recipes that are easy to pop together. This time I tried to stay away from lettuce. 




Avocado and Citrus Salad

10 minutes of Prep time
3 Servings

·       3 Navel Oranges
·       1/2 Avocado
·       2 Tbsp. Balsamic
·       2 Tbsp. Lemon Olive Oil

Layer and slices of navel orange and avocado.  Drizzle with Olive Oil and Balsamic. Serve Immediately.




Barbecued Pineapple Salad

10 minutes of Prep
10 minutes Cook time
10 minutes Refrigerate
8 Servings

·       2 Cups of Pineapple
·       1/2 Cup Barbecue Sauce
·       3 Cups Baby Spinach
·       1/3 Cup Olive Oil

First start your grill. I used charcoal, but it's up to you. Grill the Pineapple for 5-10 minutes until you see marks on either side.  Then add barbecue sauce to the pineapple and allow to refrigerate for 10-15 minutes. Add the pineapple, with remaining olive oil to baby spinach, toss together before serving.



Summer Corn Salad

Yes I know it's not Summer anymore, but corn is still in season and this is a yummy recipe to incorporate leftover corn on the cob. 
10 minutes of Prep
10 minutes Refrigerate
6 Servings

·       2 Cups of Corn
·       1 Yellow Tomato
·       1 Red Tomato
·       3 Tbsp. Chopped Basil
·       1/3 Cup Olive Oil
·       Juice of 1 Lime
·       1/4 Cup Red Onion Chopped

Add all ingredients together and refrigerate for at least 10 minutes prior to serving. 

Friday, October 9, 2015

Chipotle Beef Tacos

I do not yet have a school-age children, but I've been told by various family members and friends that the slow cooker is an indispensable tool during the start of school.  You add your ingredients early in the day and allow them to slowly become more and more delicious.  In my case, I have a squirmy 7 month old and not a lot of time on my hands.  SO slow cooker it is.

Tacos are such an amazing dinner. So versatile and easy to whip up for the whole family.  You can prep everything early in the day and have it ready to go by the time the first family member asks you "Whats for dinner?"  


Chipotle Beef Tacos

10 minutes of Prep
30 minutes of Cook time
10 minutes of Bake time
8 Servings

·       2 lbs. Chuck Beef
·       1 tsp. Salt
·      8 Corn Tortillas
·      1 7 oz Chipotle Pepper in Adobo Sauce can
·      1/2 Large White Onion
·      1/2 Large Red Onion
·      Sour Cream
·       1 tsp. Cayenne Pepper
·       1 tsp. Salt
·       1/2 tsp. Pepper
·       1/2 Cup Red Wine

First brown your beef until it's cooked on both sides.  Add to slow cooker.


 Then take your red and white onions, slice thinly. Add on top of the chuck roast.
Then take this bad boy right here. 





































Add that on top, with the garlic powder, salt, and pepper.  Pour red wine over everything to combine. Add top and turn heat to low.


Cook for 7-8 hours.

Add to taco shells and top with sour cream.  I also added some corn, extra red onion, and tomato on top.

Friday, October 2, 2015

Caramel Sauce

Heaven must have rivers of caramel sauce, because it is amazing.  Put away your phone, lock the
doors, and spend some time by yourself.  You need to concentrate on this.  It's hot boiling sugar which can stick and burn you over and over.  I left my husband and baby watching football, and spent some quality time in the kitchen.  It was worth it. 
I love Caramel Sauce, plus it's super easy to reheat and add to other desserts or just fresh fruit. I ended up adding this to brownies and drizzling the extra sauce on top.  You can check out my brownie recipe here.




Caramel Sauce

20 minutes of Cook time
12 Servings

·       1 Cup Granulated Sugar
·       1/4 Cup Water
·       1 Tbsp. Butter (optional)
·       Pinch of Salt
·      3/4 Cup Light or Heavy Cream
·      1 tsp. Vanilla Extract (optional)
·      1 tsp. Rum (optional)


Take out a trusty heavy duty pot.  I like this one.



Add the sugar and water to the pot and begin to heat it up on high heat.  DO NOT STIR IT. It'll crystallize and ruin.  Just leave it alone.  If you need to, pick up the pot with pot holders and tilt it to make sure it's evenly coated.



Watch it, when it's a dark amber, a little darker than this photo.  Pull it off onto a cool surface.  Take your cream and add it in and stir until it's evenly mixed.  




You can then add the pinch of salt and flavor it however you like.  I chose some butter and vanilla extract.  I think next time I'll go with the rum.



Then you end up with about a cup or so of Caramel Sauce.  You can use it however you like.


I made caramel brownies with it. Which were AMAZING.  You can find my brownie recipe here.  It was pretty easy to add some to the mix, bake it, and then top the brownies later with extra sauce.