Lamb Chops

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Lamb chops are one of my favorite entrees. Years ago I was at a work event and a group of us went out to dinner. It was a fancy restaurant and I ordered a rack of lamb. I was polite and ate them with a knife and fork. When I was done eating the person sitting next to me asked if he could chew on the bones from my lamb. I told him to have at it, but a little of me was envious that he could get all the delicious bits off the bones. At home, pick those bones up and chew away! I recently picked up some lamb chops at Costco that were thick and meaty and delicious. (Of course they were large, it’s Costco). The chops look like a mini t-bone with a beautiful buttery fat cap. Lamb has a stronger, distinctive, gamely flavor. It’s a great source of vitamins and minerals including iron, zinc, and vitamin B12. Lamb is also a great source of Omega-3 fatty acids which have an anti-inflammatory effect. Until I did a little research, I did not know that lamb is the oldest known domesticated meat species, entering the human diet about 9,000 years ago in the Middle East. All of these things make me feel good about eating them, but really, I just love the taste. This preparation is very simple. An hour or two in the marinade and then sizzling on a cast iron skillet.

Marinade Ingredients:

1/4 cup olive oil

1/4 cup fresh squeezed lemon juice

2 tsp dried oregano

4 cloves of garlic minced

salt and pepper to taste

Whisk the marinade ingredients together in a dish that will accommodate the chops.

Add the chops, cover with Sarah wrap, and let sit for one to two hours flipping the chops halfway through.

Put your cast iron pan on the stove on high for a few minutes. You should hear a nice sizzle when you put your chops down. Depending on the thickness cook for 3-5 minutes per side. Also sear all sides of the chops.

Use a meat thermometer to check the temperature. For medium rare take the chops off the heat at 130, for medium pull at 150. Allow them to rest, tented with foil, for 10-15 minutes. The internal temperature will come up about 10 degrees while resting and the chops will be extra juicy. As you can see, we like our lamb (and beef) medium rare.

I served ours with an oven roasted veggie combo…sweet potato, bell peppers, sweet onion, and Brussels sprouts. The chops are the star of the show, the sides are the supporting cast. Enjoy.

NOTE: You can substitute chopped fresh rosemary and thyme for the dried oregano. Some people like a little mint jelly with their lamb chops.

Key Lime Pie

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March 14th was Pi Day. My daughter texted me and asked if I had a piece of pie to celebrate Pi Day. I had not. She said she brought home a piece of strawberry rhubarb (one of my dad’s and my favorites), a piece of banana crème, and a piece of key lime. I also realized that I hadn’t had a paczki on Fat Tuesday either. To make up for those two dessert opportunity fails, I made a key lime pie for St. Patty’s day. Other recipes I’ve used for key lime pie have sweetened condensed milk, sour cream, and eggs and require baking. This recipe is super simple and requires no baking. And it comes together quickly, especially when you use a pre-made graham cracker crust.

Ingredients

1 package of lime jello (regular or sugar free)

3/4 c boiling water

8 oz of room temperature cream cheese

3/4 c powdered sugar

1 1/2 c heavy cream

lime zest

4-6 T of fresh squeezed lime juice (I used key limes)

Graham cracker crust (your own or from the grocery)

In a small bowl whisk together the jello and boiling water. Set aside to cool to room temperature.

In a mixing bowl beat together the cream cheese, lime zest, and powdered sugar until thoroughly combined.

Add the jello that has cooled to room temperature, the lime juice, and the heavy cream.

Beat at medium speed for a couple minutes, then increase the speed, and whip until light and fluffy. Using a rubber spatula put the mixture into your pie shell. Refrigerate for several hours or overnight before serving.

Slice and enjoy!

NOTE: I have also made this substituting lemon for the limes. While I haven’t tried it, I think you could easily change this up using raspberries or strawberries and coordinated gelatin. Always great to have a dessert that comes together so quickly and satisfies the sweet tooth without being too heavy or filling.

Seven Layer Salad with Pasta, Fancified

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I’m kind’a embarrassed to blog this recipe because everyone is familiar with this salad. But every time I plan to make a 7-Layer Salad I start counting ingredients on my fingers, and am always missing an ingredient (fingers are all still there). Since I just made this salad for our Saturday night group I decided to save my version of the recipe so the next time I can skip the finger counting. This is a salad I like to make for potlucks because it comes together quickly, and is best when it sits overnight and is tossed just before serving. As with most recipes this can be modified based on personal taste, or what’s in your fridge, and there is an endless array of 7 (or more) possible ingredients. I called this salad fancified because I made it in my not-just-for-dessert trifle bowl. I also added pasta which is not a standard ingredient, but works very well in this salad. And who doesn’t like carbs?

Salad Ingredients:

3 cups of cooked short cut pasta

Romaine lettuce chopped or torn

1 red bell pepper diced

1 bag of frozen peas

1 red onion chopped

1 cup of celery chopped

1 pound of ham cubed

10 oz of shredded cheese

Dressing:

3/4 cup sour cream

3/4 cup mayonnaise

2 T granulated sugar

2 T white wine or cider vinegar

Whisk together your dressing ingredients. Cook your pasta according to package instructions, drain, rinse with cold water to stop the cooking, and allow to cool to room temperature. In this salad the pasta is the first layer down.

While your pasta is cooking chop/dice your vegetables.

Next layer down is the lettuce.

Followed by diced red onion, celery, and red bell pepper.

Next add your peas, and top with your dressing.

Next add the cubed ham and cover with shredded cheese.

Cover with Saran Wrap and refrigerate until you’re ready to serve. Once the salad is tossed it isn’t nearly as pretty, but it tastes delicious. Enjoy, no matter the vessel it is served in. With or without the carbs.

NOTES: Traditional 7-Layer Salad calls for iceberg lettuce. Iceberg or Romaine hold up best in this salad, and either works. Also, the traditional salad calls for bacon rather than ham. I did recently discover that Hormel pre-cooked bacon works really well here.

You can also change things up by using cauliflower or broccoli, using sweet or spring onions, and the shredded cheese of your choosing.

Poached Cod in Tomato Sauce

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I grew up in a family that loved to fish so we ate fish often…freshwater fish like coho, lake trout, perch, bluegill. Most often fish was pan fried, deep fried, or occasionally baked or broiled. Fish soup (kalamojakka) and fish boils were also enjoyed regularly. In this house we love fish, and we love all things tomato, so this poached cod is the perfect combination of the two. I’ve been making this dish for a long time and used to serve it over rice, but the last few times I’ve served it with grits instead. Kind of reminiscent of shrimp and grits. Poached fish is very moist and the broth adds flavor without added fat. Excellent choice if you’re watching calories. Regardless of how it’s prepared, fish cooks quickly making it a perfect dinner when time is short.

Ingredients:

Cod filets (approximately a pound and a half)

2 pints diced tomatoes

1 T olive oil

1/2 cup diced onion

1/4 cup diced bell pepper

2 cloves garlic minced

1-2 T capers

1-2 T sliced kalamata olives

1 T dried oregano

2 tsp pepper flakes (more or less depending on personal preference)

salt and pepper to taste

fresh parsley for garnish

Prepping all of your ingredients beforehand makes cooking go smoother and faster.

Heat the olive oil in a large heavy pan over medium high heat and sauté the onions and peppers for 3-4 minutes until they are tender. Stir in the garlic, oregano, pepper flakes, and salt to taste and sauté an additional minute or so.

Add the tomatoes, olives, and capers. Reduce the heat and simmer uncovered for 10-15 minutes stirring occasionally.

While the sauce is simmering get your filets ready. Use paper towel to pat the fish dry. Cut the filets into pieces and season them with salt and pepper.

Nestle the fish in the sauce. Cover the pan and simmer for approximately 8 minutes. The fish should flake nicely. Serve the fish atop your rice or grits and ladle on some of the sauce. Garnish with some fresh parsley.

Enjoy!

NOTES: This recipe would work well with any meaty white fish. I have not used trout or salmon, but those may be fine as well. Fish skin is best when it is crispy so no skin when poaching. Adjust the spice level based on personal preference.

The leftover broth is a great addition to soup or chowder so save it.

Onion Jam

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For awhile I’ve been intrigued with the whole concept of “onion jam.” Sweet and savory in one bite. And who doesn’t like some beautifully caramelized onions?? A few days ago I was making sliders for our Saturday Nighters group and decided to give this jam a try. It is infinitely versatile in it’s flavor and utilization. You can change up the vinegar flavors and the herbs, use red or white onions, and adjust the sweetness level based on personal preference. Add a little bowl of onion jam to your charcuterie board, spread some on your burger or grilled cheese, add it to sauces for meat and poultry, and, of course, spread some on your roast beef sandwich. It’s easy to make, smells wonderful on the stove, and can be stored for several months in the refrigerator. The recipe below made approximately one pint of jam.

Ingredients:

1/4 cup of olive oil

2 large sweet onions diced (approximately 3 cups of diced onion)

Fresh parsley, rosemary, and bay leaves

2/3 cup of granulated sugar

2/3 cup vinegar (I used fig)

salt to taste

In a Dutch oven or heavy skillet heat the olive oil over medium high heat, and add the diced onions. Cook for 15-20 minutes stirring occasionally. Tie your fresh herbs with kitchen twine and add to the onions. Cook an additional 3-5 minutes.

Reduce the heat to medium and sprinkle the sugar over the onions. Without stirring, allow the sugar to melt. This took approximately 5 minutes.

Once the sugar has melted into the onions increase the heat to high and cook without stirring until the mixture is amber brown in color, approximately 5 minutes.

Once again, adjust the temperature. This time to low. Discard the herbs and stir in the vinegar. Cook an additional 5 minutes or so, stirring occasionally.

Remove from the heat and allow to cool. Taste and add salt if desired. Store in the refrigerator.

NOTES: You can use any kind of vinegar…balsamic, cider, white wine, champagne, fig.

Use any herbs you want to pair with the onion and vinegar. Rosemary and thyme are two of my favorites. Make sure you bundle them with twine to make them easier to pull.

Buttery Pesto Rounds

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It’s hard to even call this a recipe, but everyone loves them, so here goes. My dear friend Jane shared this with me after she had them prepared by her daughter’s mother-in-law. The original recipe called for two ingredients. I expanded it to include three ingredients. My iteration included pesto for the twist. I’ve never been able to grow plants, but a few years ago my daughter gifted me an Aerogarden for Christmas. It grows basil like nobody’s business. 

Not wanting to waste that delicious basil, in addition to adding it to salads and pasta dishes, I make a lot of pesto and freeze it in ice cube trays. It comes in handy for making so many dishes from sandwiches to omelets to pasta…and these delightful and addicting buttery pesto rounds.

Ingredients:

A nice bakery baguette

2 sticks of butter

2 T pesto (homemade or store bought)

Preheat your oven to 350 and line a sheet pan with parchment paper.

Melt the butter, along with the pesto, in the microwave.

Cut the baguette into about 1/2 inch thick slices.

Immerse the bread rounds, one at a time, into the pesto butter like you are making French toast.

Lay the rounds out on your parchment lined sheet pan.

Bake for 15 minutes. Remove from the oven, and reduce the oven temperature to 325. Turn each bread round over and return the pan to the oven. Bake for 10 additional minutes. Turn the oven off and, with the door slightly ajar, leave the pan in the oven to allow them to crisp up without getting too toasty. Remove from the oven and allow them to cool completely. Store in a zip lock bag or storage container. Enjoy them with a cheese spread, add them to your charcuterie tray, or just eat them as is. They won’t last long.

Cowboy Caviar

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It’s been way too long since I’ve attended to my blog, and not because I haven’t been cooking. I’ve come to the realization that part of the reason I blog, in addition to wanting to share food with friends, is because I often have to search through my archives to find recipes that I’ve made, and want to make again. Like this recipe for Cowboy Caviar. This works great as a dip with corn chips or just on it’s own as a side salad. The fresh squeezed citrus gives it a bright, fresh taste. And it is SO colorful. I brought this to our Saturday Nighters group as my passing dish last weekend. As snack foods go I think it’s pretty healthy, and except for the chips, pretty low calorie! Lots of chopping is involved, but it comes together pretty quickly.

Cowboy (or Texas) Caviar was actually invented in the 1950s by Helen Corbitt. She was the food director for Neiman Marcus, and she first served this on New Years Eve at the Houston Country Club. Apparently the very humble ingredients are what inspired the name “Cowboy Caviar.” Regardless of what you call it, it is delicious.

Ingredients:

1 cup tomatoes diced

1/3 cup red onion diced

1 can black beans

1 can black eyed peas

1 1/2 cups frozen sweet corn

2 bell peppers diced

1 jalapeño diced

1/2 cup cilantro

1/3 cup olive oil

3 T fresh squeezed lime juice

2 T red wine vinegar

1 T sugar

1/2 tsp garlic powder

salt and pepper to taste

Dice the tomatoes, red onion, bell peppers, and jalapeño into pieces about the size of the beans and corn kernels.

Drain and rinse the black eyed peas and black beans.

Remove most of the stems (a personal preference) and chop the cilantro.

Add all of the beans and diced ingredients into a large bowl. Make your dressing.

Whisk together the olive oil, lime juice, vinegar, sugar, and garlic powder. Pour over the beans and vegetables and toss. Add salt and pepper to taste.

Enjoy! With or without chips.

NOTE: I chose to use a red and a yellow bell pepper but any color will do. If you want a little more kick do not remove the jalapeño seeds or use the jarred pickled jalapeños. You can also add diced avocado.

Cowboy caviar tastes best if prepared a few hours before eating.

Roasted Tomato Soup

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It’s tomato season in Michigan. The time of year when, instead of being an ornamental addition to a salad or sandwich, tomatoes actually have flavor. Even better when eaten right out of the garden. Unfortunately we live in a heavily wooded area with inadequate sun for gardening so I have to rely on friends and farmers markets for fresh tomatoes. My friend Jane has a small raised garden, and she shared some of her bounty with me. It’s what I used to make this delicious roasted tomato soup. I had also visited a local farm the morning I made the soup, and I bought Roma tomatoes for canning, some gorgeous onions, and garlic. I used one of the very large, sweet onions and an entire head of garlic for the soup. The soup is easy to make, comes together in no time, and is easily modified based on personal preference. A great way to not only enjoy something delicious, but also to get your Vitamin C, potassium, and antioxidants in. And your kitchen will smell great!

Ingredients:

20-25 Roma tomatoes halved

4 T olive oil divided

1 large onion chopped (1 to 1 1/2 cups)

1 head of garlic unpeeled but separated into cloves

1/2 cup packed fresh basil

2 T fresh thyme

2 cups vegetable or chicken broth (I use Better than Boullion)

1/2 cup half-n-half (optional, but a nice addition)

1 cup fresh shredded Parmesan cheese

salt and pepper to taste

Instructions:

Preheat your oven to 400 and line a sheet pan with parchment paper. Place the tomatoes, cut side up, on the baking sheet and nestle the garlic cloves in among the tomatoes. Drizzle with 2 T of olive oil.

Sprinkle with a little salt and roast for 45-50 minutes. While the tomatoes are roasting caramelize the chopped onion in 2 T of olive oil on your stovetop over medium heat, low and slow until they are tender and a light golden brown.

Once the onions have caramelized and the tomatoes are roasted, combine them in a large bowl or Dutch oven. Squeeze the garlic from the cloves and add the basil and thyme to the tomatoes and onions.

Using an immersion blender purée until you have a nice smooth consistency. Add the broth and return to the stove over medium heat. Stir in the Parmesan cheese (and half-n-half if using).

Time for a little sample. Season to taste with salt and pepper. Lunch is ready.

I garnished ours with additional Parmesan cheese and croutons for crunch. Enjoy!

NOTES: I used Romas, but any kind of tomato would work. The amount of onion and garlic is based on personal taste.

Garnishes can include a dollop of pesto or crème fraiche, toasted pumpkin seeds, and cheddar cheese if you’re not a fan of parm.

The soup freezes well and can also serve as a sauce over vegetable crepes or baked chicken. Happy tomato season.

Avocado Ice Cream

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I know I’ve mentioned my addiction to Instagram reels. Some of you reading this have to relate. I’ve been intrigued enough by several reels to experiment. I had two recent fails completely unrelated to ice cream, which I will share in another post, but this one was a success. If it passes the husband who loves sweets and ice cream test, it must be good. Right? My grocery just had a special on avocados, 7 for $7 or $1.99 each. So, of course, I bought seven. We had Navajo tacos the other night with guacamole. I’ve had avocado toast. And now we have avocado ice cream. I modified the recipe a bit, but it’s very quick and easy, and maybe even a little bit healthy. Avocados have carotenoid and antioxidant lutein for eye health, they are a great source of potassium and folate…a B vitamin, they are a good blood sugar stabilizer, and they contain healthy fats, fiber, and magnesium. Plus they taste amazing! So make this ice cream, and enjoy every healthy bite.

Ingredients:

2 ripe avocados peeled and diced

2 T fresh squeezed lemon juice

1 can sweetened condensed milk

2 cups of heavy cream for whipping

1/3 cup sugar

1/2 heaped cup shelled salted pistachios

Combine avocado, lemon juice, and sweetened condensed milk in a blender or food processor. (I used my Nutri-Bullet because it’s less cleanup). Process until smooth and creamy.

Using a hand mixer or a stand mixer whip the heavy cream, gradually adding the sugar. Beat until stiff peaks form.

In a large bowl gently fold one third of the cream into the avocado. Repeat until all of the cream has been incorporated taking care not to over mix.

Lastly, fold in the pistachios.

Transfer the ice cream to a loaf pan, cover tightly with Saran Wrap, and freeze.

Freeze for several hours. Scoop and serve.

I sprinkled on mini chocolate chips because almost everyone loves chocolate. You could add strawberries, chocolate syrup, or any topping of choice. Don’t be afraid to try this, and think of all the health benefits of avocados as you eat your dessert.

NOTE: Feel free to substitute monk fruit or another sweetener for the sugar when you’re whipping the cream. I like a salty and sweet combo, but you could choose unsalted pistachios or another nut entirely.

Cocktail Slush

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I haven’t blogged in awhile, but I MUST share my new guilty pleasure. Cocktail Slush! I do love my cocktails. These are so delicious, so beautiful, and easy to rationalize. You’re actually getting your daily servings of fruits and vegetables. I’ve made three varieties so far, but I’m thinking the possibilities are nearly endless. The slushes are simple to make. The hardest part will be waiting until they are sufficiently frozen to make yourself a cocktail! Tools required include a paring knife, measuring utensils, a blender (I used my NutriBullet), and an ice cream scoop for serving.

This recipe calls for monk fruit sweetener. Monk fruit, also known as luo han guo or Buddha fruit, is a small, round fruit grown in Southeast Asia. Monk fruit sweetener contains natural sugar, and has zero calories. It is high in antioxidants, and is sweeter than regular sugar. Another good reason to indulge. If I can find monk fruit sweetener where I live, anyone reading this should have no problem.

INGREDIENTS:

3 cups of frozen fruit or cucumber

1 1/2 T agave

1 oz fresh squeezed lemon juice

1 T monk fruit

5-6 mint leaves (optional)

4 oz alcohol of your choice

I used gin with cucumber, vodka with strawberries, and, at my daughter’s suggestion, whisky with peach/mango.

The first slush I tried was the cucumber so I’ll walk you through that.

Peel, seed, and dice the English cucumbers. Transfer to a ziplock bag and freeze overnight.

Measure out the ingredients into your blender. Combine until you have a smooth slush.

I made three batches. One will simply not be enough. Transfer to the freezer and freeze overnight.

Follow the same process with your fruit of choice.

My favorite seems to be whichever one I’m drinking! Use an ice cream scoop and put a generous scoop into a cocktail glass. Top off with a little Prosecco or bubbly of your choosing. Stir and serve with a straw.

CHEERS!

NOTE: I want to try watermelon with rum or pineapple with tequila. I would love for you to share if you try some new, interesting combinations.

Sample before freezing to see if you need an extra squeeze of agave or sprinkle of monk fruit.

Be sure not to skimp on the alcohol or your slush will not be slush, it will freeze solid.

If you prefer to skip the Prosecco you can use a lemon/lime soda.