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 !!

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 !!

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.

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

Crockpot Ham, Green Beans and Potatoes

 ingredients:

°2 pounds of fresh green beans

°2 pounds of pork

°4 potato bread

°1 small onion

Directions : 

Cut the pork, onions and potatoes into cubes.

Place everything in a saucepan with 3 cups of water and season with pepper to taste.

Set it low for about six hours.

Enjoy!

Best--Ever Pepper Steak

 

Ingredients

• 2 tablespoons olive oil, divided
• 1 red pepper cutting to 1-inch cubes or tranches
• 1 green bell pepper, cutting to 1-inch cubes or slices
• 8 oz 8 ounce sirloin, cut to strips against the grain
• 3 garlic-cloves, mince
• ½ C packed brown sugar
• ½ C low-sodium soy sauce
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tsp cornstarch

 

Directions

In skillet or wok pan on medium heat, adding 1 tsp olive oil. Adding bell pepper also cooking about 1-2 minutes to soft. Removing from heat also set apart on a plate.

Raise heat to high, adding sirloin, also cook on every side to brown beef, reduce heat to also keep to cook until no longer pink and brown on every side.

In small bowl, whisking garlic, brown sugar, soy sauce, sesame oil, ginger, also cornstarch.

Adding pepper to pan and adding sauce. Let it simmer about 1-2 min To sauce begins to thick. Serve on rice.

SOUTHERN FRIED CATFISH

Benefits of catfish

 One fish contains approximately 122 calories, and 6.1 grams of fat, and thus these fish are considered one of the meals that allow obtaining calories from other meals in order to diversify in eating dishes, as men need a daily ratio ranging from 400 to 600 Calories, and women need a daily ratio of 300 to 500 calories, in addition to that, the human body needs daily 16 to 22 grams of saturated fat, and this proves that the fat content in these fish is good for the body.

Rich in healthy fatty acids

It contains good proportions of omega-3 fatty acids, up to 220 mg, and 875 mg of omega-6 fatty acids. These acids have many benefits, such as their ability to reduce joint pain, reduce blood pressure, increase mental abilities, heart strength, and body health in general.

Provides complete protein

Each 3 ounce of catfish contains approximately 15.6 grams of proteins that provide the amino acids needed by the body, contribute to building the body, increase physical and muscular capacity, and also contribute to improving the effectiveness of immune function to prevent various diseases, and provide the appropriate energy that helps to carry out daily chores. .
source of vitamin b12

40% of the recommended daily calories can be obtained from vitamin 12-b, and these vitamins contribute to converting food into energy needed for the body, and they also have the ability to strengthen memory to facilitate the process of memorization and good understanding, which is responsible for the manufacture of genetic material, and the formation of cells 3 ounces of catfish also provide 16 percent of thiamine and 13 percent of niacin, which help maintain appetite, digestion, energy production, nervous health, and skin.

INGREDIENTS LIST:

⅔ Cup.Of yellow cornmeal.

¼ Cup.Of all-purpose flour.

1½ Small spoons.Of seasoned salt.

½ Small spoon.Of black pepper.

½ Small spoon.Of cayenne pepper.

½ Small spoon.Of lemon juice.

¼ Small spoon.Of paprika.

2 large whole eggs.

2 Small spoons.Of hot sauce.

500 grams.Of catfish fillets.

FOR SERVING, I USED:

lemon wedges.

Tartar sauce.

Hot sauce.

 

PREPARATION:

Step 1:

To begin, combine the cornmeal, with flour, salt, black pepper, cayenne pepper, and lemon juice, and smoked paprika in a large brown bag or ziplock bag and shake well to combine.

 

Step 2:

In a deep pie dish or large shallow bowl, whisk together the eggs and spicy sauce until well combined.

 

Step 3:

After that, you can add each fillet to the beaten eggs and turn to cover both sides, then transfer to the cornmeal breadcrumbs and shake vigorously to coat thoroughly with breadcrumbs.

 

Step 4:

And now, place the fillets on the baking sheet that has been sprayed with cooking spray, and repeat the process with each fillet.

 

Step 5:

At this step, you need to allow the fish to rest for 10 to 15 minutes in the refrigerator before removing it from the refrigerator.

 

Step 6:

Following that, you need to pour approximately 4 inches of oil into a large Dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches about 340 degrees. Remove from heat and set aside.

 

Step 7:

And finally, fry the fillets in batches until they are golden brown, then remove them from the pan and drain on wire racks or paper towels.

 

Step 8:

The final step before serving is letting the fillets rest for 5 to 10 minutes with a squeeze of lemon and a sprinkle of chopped parsley.

 ENJOY!

okra stew with chicken, sausage, shrimp and crawfish tails, onion and green peppers

 

Ingredients:

Okra
Smoked sausage
Shrimp
Crawfish tails
Chicken wings
Onion
Green bell pepper
Roasted red pepper
Chicken stock
Cajun seasoning
Onion powder
Garlic powder
Poultry seasoning

2 quarts fresh okra, sliced (PicSweet Frozen will work if fresh Is not available, just not as good as fresh)
1 pound small to medium shrimp, peeled and deveined
3 cups diced tomatoes
¼ cup vegetable oil
3 to 4 cloves chopped garlic
1 cup diced onions
1 cup diced celery
½ cup diced yellow bell peppers
½ cup chicken stock or shrimp stock if available
Slap Ya Mama to taste or salt and cracked black pepper to taste

Directions:

In a 4-quart saucepan, heat oil over medium-high heat.
Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes.
Stir constantly until okra stops “stringing.”
Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally.
Add shrimp and continue to cook additional 15–20 minutes.
Season to taste.

Cooking Tips:

Cajun Trinity: You may have come across recipes calling for this, and wonder what it is. It’s simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.

Making a roux: Making a roux is time consuming and needs to be watched carefully! It can burn easily, so stir often. If it burns, you have to throw it out and start all over again.
Trending Recipes:

Enjoy !!!

MELT IN YOUR MOUTH CHICKEN

 

A few nights ago, my mom text me these pictures and told me she had made this yummy recipe for my dad and her. The two of them LOVED it and she highly recommended it to me, especially with how simple it was. When I saw the picture, I knew it was something that I needed to try. My mom said it was full of flavor, moist, and best of all, simple to make! She made it along with our roasted garlic and Parmesan asparagus! Great job Mom, can’t wait to try this myself!!! : )

Ingredients:

4 boneless, skinless chicken breasts
1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.
Serve warm!

SICILIAN CHICKEN SOUP

 

Ingredients :

3-4 lbs. boneless skinless chicken breasts
1 large yellow onion, diced finely
4 stalks celery, diced finely
2 medium carrots, diced finely
2 red bell peppers, chopped
2 large white potatoes, skin removed and diced
1 can diced tomatoes
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta

Instructions :

Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water (or just enough to cover everything by about an inch), chopped parsley, garlic, salt, and pepper in a slow cooker.

Cover and cook on LOW for 4-6 hours, until chicken is fully cooked.

Remove chicken breasts from the slow cooker and shred.

Gently mash the vegetables in the soup about 3-4 times.

Prepare ditalini pasta according to package instructions and drain.

Add shredded chicken and cooked pasta to the slow cooker and stir.

ENJOY!