Grilled Lamb Chops

 

Ingredients :

750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets)

LAMB CHOP MARINADE:

1/4 cup extra virgin olive oil

3 garlic cloves , finely minced

1 tbsp rosemary leaves , finely chopped 

1 tsp each salt and pepper

GRAVY:

2 cups beef stock , low sodium

3 tbsp flour

 plain/all purpose 

1 tbsp rosemary leaves , finely chopped 

2 rosemary sprigs , optional

 Directions :

Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.

COOKING:

Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).

Heat a large skillet over high heat (no oil needed).

Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.

COOK TIMES FOR MEDIUM RARE (INTERNAL TEMP 62°C/145°F):

Loin chops & forequarter chops – 4 minutes each side, or until internal temp is 62°C/145°F for medium rare

Cutlets & thin leg steaks – 3 minutes on the first side then 2 minutes on the second side.

Rest – Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.

GRAVY:

Pour off all but about 3 tbsp oil (if you’re short, add butter), return skillet to medium heat.

Add flour and stir for 30 seconds.

Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.

Add chopped rosemary and sprig.

Simmer, stirring regularly, for 2 – 3 minutes until it thickens in a gravy consistency.

SERVING:

Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Enjoy !!

Homemade Green Beans, Ham and Potatoes

 

Green Bean Nutrition Facts:

One cup of green beans (100g) provides 31 calories, 1.8g of protein, 7g of carbohydrates, and 0.2g of fat. Green beans are an excellent source of vitamins C, K, and A. The following nutrition information is provided by the USDA.
Calories: 31
Fat: 0.2g
Sodium: 6mg
Carbohydrates: 7g
Fiber: 2.7g
Sugars: 3.3g
Protein: 1.8g
Vitamin C: 12.2mg
Vitamin A: 35mcg
Vitamin K: 43mcg

Ingredients :

2 pounds fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 ½ pounds new potatoes, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt

1 tablespoon chicken bouillon granules

ground black pepper to taste

Directions :

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Enjoy !!

Seafood Mac N Cheese Recipe

 

Ingredients :

For the seafood:

¾ lb. bay scallops

¾ lb. uncooked shrimp, de-veined and tails off

¾ teaspoon salt free Cajun seasoning

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¾ teaspoon Kosher salt

1 teaspoon olive oil

For the sauce and pasta:

2-3 cups (8-12 oz) dried cavatappi pasta

⅓ cup unsalted butter

⅓ cup all purpose flour

2 cups whole milk

¾ cup half and half

¾ teaspoon Kosher salt

1 teaspoon salt free Cajun seasoning*

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

1 ½ cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided

3/4 cup shredded Pecorino Romano cheese, divided

Directions :

In a bowl, combine the bay scallops, shrimp, and all seasonings. Toss well to combine.

Heat a skillet over medium high heat. Add olive oil to coat. Add the seafood and cook until browned on both sides and no longer translucent, about 1.5-2 minutes per side. Remove to a plate and set aside.

Start a large pot of water to boil, adding about 1 Tablespoon of Kosher salt. When the water is boiling, cook pasta to al dente, according to package directions. Drain. If the sauce is not prepared yet, coat the pasta with olive oil so it doesn’t stick together.

While the pasta is cooking, prepare the sauce. Heat the milk in the microwave or on the stove top until very hot but not boiling.

In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in

the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Lower the heat.

Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk.

Increase the heat back to medium and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.

Lower the heat back to low and stir in the seasonings: salt, Cajun, cayenne, and paprika. Taste and additional seasonings if desired.

Add all of the Monterey Jack cheese and 1/2 cup each of the cheddar and Pecorino, stirring to melt. If the sauce becomes too thick, add a splash or two of warm milk to thin it out.

Add the sauce and shrimp mixture to the pasta, reserving about 1 cup of the cooked pasta. Test for creaminess. If it’s too saucy, stir in the remaining pasta.

Spoon the pasta into a deep dish pie plate or 9 x 9 inch square casserole dish. Sprinkle with remaining shredded cheese. Place under the broiler for 4-5 minutes or until cheese is melted and golden. Serve.

Enjoy !!

BAKED MACARONI AND CHEESE RECIPE

Ingredients :

3 cups elbow macaroni uncooked

1 ½ cups milk

1/2 cup heavy whipping cream

1 cup Colby & Monterey Jack shredded (cheese blend)

6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don’t want it to be super creamy)

1 cup sharp cheddar shredded (can use less if you don’t like a sharp taste in your mac n cheese)

salt & pepper to taste

2 eggs

1 cup smoked cheddar cheese shredded (a must)

paprika optional

Directions :

Preheat oven to 350 F.

Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)

When you are content with the taste, add the eggs.

Stir well until combined.

Butter a 9 x 9-inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni.

Make sure the cheese is distributed well.

Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Let cool for about 10-15 minutes or until fully set.

Seafood gumbo

Ingredients:

1 c. flour

1 c. oil

2 bay leaves

1 tsp. gumbo file`

Cajun seasoning

Garlic powder

Onion powder

1 small chopped onion

1 small chopped bell pepper

2 stalks chopped celery

2 Tbsp minced garlic

2 -3 quarts water or seafood stock

1 1/2 lbs jumbo shrimp

1 pint FRESH oysters

2 lbs crab (your choice)

Salt/pepper to taste

Deriction:

Making a roux takes time and patience, it is singularly the most important step to making a good gumbo.

Equal parts oil and flour (1 cup each) in a nice heavy pot…..cook on med heat.

Stir, stir, stir and stir some more. Don’t rush it, don’t walk away from the pot too long because you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cold beer or maybe mix a drink but get comfortable take your time and stir until the roux is a deep chocolate color which will take anywhere from 25 up to 40 minutes.

Once you’ve reached the color you desire, add the chopped veggies and a pinch of salt and pepper.

Cook another 3 to 5 minutes then add the liquid (2-3 quarts of water or stock)

Add spices to taste, two bay leaves, one tsp gumbo file` and one capful of liquid crab boil which is about a fourth teaspoon.

Cover and let simmer on med/low for 20 minutes.

Add the crab, cover and cook another 30 minutes.

Add oysters and shrimp, cover and cook another 10 minutes.

Beef Enchiladas

 

ingredients

°2 p. Tartella (corn)

°1/2 p. Red pepper

°50 gm tomatoes (meat)

°1 p. Beef (sliced ​​steak)

°1 tablespoon heavy cream

°20 grams cheddar (grated)

°1/2 p. yellow onion

Methods:

Step 1

Heat the oven to 200 degrees. Cut the peppers into small cubes.

Step 2

Chop onions.

Step 3

Cook onions and peppers for 5 minutes in a hot skillet with a little olive oil over medium heat, covered.

Step 4

Add ground beef to skillet, 1/3 of the tomato flesh (optional: add Tabasco) and simmer for another 5 minutes.

Fifth step

Garnish each tortilla with fried fresh cream, roll it up and put it on the baking dish

Step 6

Cover with tomatoes and cheddar cheese and bake for 15 minutes. it's ready !

Enjoy!

WENDY’S CHILI

 Wendy’s chili is a delicious recipe that can be served with finely diced white onions and/or shredded cheese. It’s made with green pepper, celery and tomatoes and will leave you craving more with each bite.

We all love Wendy’s chili. Sometimes, it’s almost like we can’t get enough of that delicious hotness, always seeking the next available drive-through to get this spicy delight from. But sometimes, we either can’t go out or we just want to have a feel of homemade food or we have many people craving this spicy deliciousness. Well, gladly, there’s a homemade recipe for Wendy’s. It tastes no different from what you get in restaurants, it’s super easy to make and you can even adapt it to your taste.

Time to prepare: 1 hour 45 mins
Yield: 10 servings

Ingredients

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chilies
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
Salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Directions

Step 1: In a large pot over medium-high heat, heat the olive oil and press ground beef into the hot oil to form a large patty. Leave it to brown for about 8 to 10 minutes. Stir the ground beef and break into crumbles, then cook for another 5 minutes.
Step 2: Combine the celery, onion, and green bell pepper into ground beef, stir and cook until onion is translucent for about 5 minutes and then pour the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water into it. Then break large chunks of stewed tomatoes apart, while stirring in the chili seasoning.
Step 3: Mix the kidney beans and pinto beans into the chili, season with salt and black pepper, and bring to a boil. Then reduce heat to low and let it simmer for about an hour.
Step 4: Mix vinegar into the chilli and serve.

Nutritional information:
Per Serving:
326 calories; protein: 22.6g; carbohydrates: 28.8g; fat: 14.8g; cholesterol: 55.1mg; sodium: 1521mg.
Tips:
·You are free to adjust the heat but it shouldn’t be too much that it ends up burning up your meal.
.You can also add cayenne pepper, if you want.

BEST FRIED GREEN TOMATOES

 

Made with green tomatoes, cornmeal and other ingredients, this super spicy dish is a culinary delight for any family. Can be served as a side dish with hot pepper sauce for weekend breakfast, lunch or dinners.

This recipe is simply amazing. Everytime I make it for my husband and kids, they just can’t stop raving about how they want more of it. They always want this in the house. Sadly, you can’t have this everyday, but every time you do, it’ll be worth it. You can serve this with a glass of iced tea on a summer night, or just any time you like really. WHat’s even more amazing is that this recipe takes absolutely no time to make.. All this delight with so much simplicity. It’s truly a hack.

Ready in: 25 minutes
Serves: 4-6 servings

What you need

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into ½ inch thick slice
½ cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving

How to prepare

Step 1: Combine the cornmeal, flour, garlic powder, and cayenne together in a large bowl. Then pour the buttermilk into another bowl and add salt and pepper to it.
Step 2: Dip the tomatoes in the buttermilk and then coat both sides in the cornmeal mixture. Place a skillet over medium heat and coat with oil.
Step 3: When the oil is hot, fry the tomatoes for about 3-4 minutes on each side or until it is golden brown and crispy on both sides. Then remove the tomatoes from the pan carefully and drain on paper towels.
Step 4: Serve and garnish with hot pepper sauce and lemon.

Nutritional Information:
Per serving
379 calories; 17g fat; 48g carbs; 10g proteins

MACARONI AND BEEF WITH CHEESE

 

Tried, tested and trusted. This recipe may be simple to make, but it boasts a divinely scintillating flavor that’ll leave your family gushing. Perfect recipe to whip up for dinner.

Mac, beef n’ cheese is one of the easiest recipes you’ll ever make, but is one that’s guaranteed to get your entire family asking for more. This meal is a crowd pleaser to say the least and is perfect for dinner or lunch.

Total preparation time: 1 hour
Yield: 8 servings

Ingredients

1 large onion, diced
1 tablespoon canola oil
Salt
Black pepper (or any seasoning of your choice)
Chopped garlic,
1 tablespoon fish sauce
1 can of whole tomatoes, pureed in the can with a hand blender
2 lbs. lean ground beef
1 box macaroni
1 cup grated cheddar cheese
1 cup grated mozzarella cheese

Cooking Directions

STEP 1: Sauté the onions in the canola oil with a pinch of salt. Add the beef to the onions and cook with intermittent shake ups.
Step 2: As the beef cooks, add another pinch of salt, then add the black pepper, chopped garlic, fish sauce and pureed tomatoes. Allow to simmer under low heat for about an hour.
Step 3: Cook the macaroni in a different pot till it’s half done. Drain it and add to the simmering sauce. Stir well into the sauce, and then add adequate amount of salt and any seasoning of your choice. Cover and allow to cook till it’s done.
Step 4: When the pasta is done, allow it to cook so it absorbs the sauce. Afterwards, transfer to a large baking dish and cover with foil.
Step 5: Bake in a preheated 400 degree oven till for about 45 minutes. Take out from the oven, remove the foil and then cover the pasta with cheese till it looks beautiful
Step 6: Enjoy your bowl of delicious goodness

Nutrition Information:
Energy: 537 cal; Carbs: 48g; Protein: 30g; Fat: 24g; Cholesterol: 85mg; Vitamin A: 800IU

Variations
·Use chili powder instead of black pepper to more hotness.
·Mashed turkey or chicken can be used in place of beef