Lamb Chops with Cracked Pepper and Rosemary

 

Succulent Lamb Chops!

 

 

INGREDIENTS

 

 2 to 3 tablespoons coarsely-crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup freshly-squeezed lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped rosemary leaves

DIRECTIONS

Place pepper on a plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F.

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.

Makes 4 servings.   287 Calories. 

Recipe from whatscookingamerica.net

 

 

 

 

Marinated Grilled Portobello Mushrooms

      Marinated Grilled Portobello Mushrooms by Mayo Clinic

Portobellos are Perfect for Grilling!

 

 

 INGREDIENTS

4 large portobello mushrooms

1/4 cup balsamic vinegar

1/2 cup pineapple juice

2 TBSP. chopped fresh ginger, peeled

1 TBSP. chopped fresh basil

DIRECTIONS

Clean mushrooms with a damp cloth and remove their stems.  Place in a glass dish, stemless (gill) side up.

To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger.  Drizzle the marinade over the mushrooms.  Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.  Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.  Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.  Baste with marinade to keep from drying out.  Using tongs, transfer the mushrooms to a serving platter.  Garnish with basil and serve immediately.

Serves 4.  Recipe from Mayo Clinic

Easy Crockpot ‘Dump’ Chicken

Easy Crockpot ‘Dump’ Chicken

This is the Easiest Recipe You May Ever Make!

 

 

INGREDIENTS

1 bag frozen chicken breast tenderloins (2.5-3.0 lb. bag)

8 oz. cream cheese that is 1/3 less fat (not fat free)

1 can black beans, rinsed and drained

1 can corn, drained

1 can Rotel tomatoes (or chunky salsa)

DIRECTIONS:  Put frozen chicken in bottom of crockpot.  Dump cream cheese, then black beans, then corn, then Rotel tomatoes on top.  Cook on low for 6-8 hours.  Voila!  Creamy and delicious.  Serve over rice.

Recipe from the larsonlingo.blogspot.com

Quick Stovetop Granola

Quick Stovetop Granola

No need to Heat Up the Oven!  Pack A Handful in a Resealable Plastic Bag for a Pick-Me-Up or Have for Breakfast with a Dollop of Non-Fat Vanilla Yogurt

 

 

  INGREDIENTS

• 2 cups quick-cooking oats
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon butter
• 1/4 cup slivered almonds
• 2 tablespoons golden raisins
• 2 tablespoons flaked coconut

DIRECTIONS

• In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, about 1-2 minutes.
• Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container. Yield: 3 cups.

1/4 Cup = 102 Calories

Recipe from www.tasteofhome.com

 

 

Avocado Lime Dip with Veggie Sticks

Avocado Lime Dip with Veggie Sticks

You Won’t Even Miss the Potato Chips and

Fattening Dips!

 

 

 

  INGREDIENTS

• 1/2 pound green beans, ends trimmed
• Ice
• 1 firm-ripe avocado (10 oz.), pitted and peeled
  1/2 cup plain nonfat yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon loosely packed fresh mint leaves, rinsed (optional)
• 1 garlic clove, peeled
• 1/2 teaspoon kosher salt
• 1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks

DIRECTIONS

1.  In a 2- to 3-qt. pan over high heat, bring about 1 qt. water to a boil. Add green beans and cook until tender to the bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.
2.  In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth.
3.  Spoon dip into a bowl and serve with green beans and jicama sticks.

Recipe from www.sunset.com

 

Microwave Thai Scallops

Thai-Style Scallops

 Microwave Recipe!

 

 

  INGREDIENTS

• 1/4 cup unseasoned bread crumbs
• 1/4 cup salted peanuts, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 tablespoon olive oil
• 1 1/2 pounds sea scallops
• Green beans and red peppers, optional

DIRECTIONS

1. In a small bowl, mix together bread crumbs, peanuts, red pepper flakes, garlic powder and ginger. Set aside.

2. Spray a microwave-safe 9-inch glass pie dish with nonstick cooking spray. Place scallops in the dish and brush with the olive oil. Spoon peanut mixture over the scallops.

3. Loosely cover the pie dish with microwave-safe plastic wrap and vent slightly on one side. Microwave on HIGH 5 minutes. Let stand, covered, 5 minutes.

4. Serve with steamed green beans and red peppers, if desired.

Recipe from www.familycircle.com

Campfire Roasted Strawberry Marshmallows

                         

             Nothing Could be Easier!

A Fun and Delicious Light Desert

 

 DIRECTIONS:  

Simply dip strawberries into marshmallow fluff and roast over the campfire!

 

 

 

 

 

 

              

 

Recipe from homesteadsurvival.blogspot.it

Chickpea Salad

 

Pick Up Fresh Basil and Tomatoes at the Farmer’s Market

It Doesn’t Get Easier Than This!

 

 

 

  INGREDIENTS:

• 1 can chickpeas, drained and rinsed
• About 1 pint grape tomatoes, halved
• 25 large basil leaves, chopped
• 3 cloves of garlic, minced
• 1 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 2 tsp olive oil
• 1/2 tbsp honey
• pinch of salt

DIRECTIONS:

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

This is a great, fast, healthy summer salad.  Take to your next get together and impress them!

Recipe from greenblitebites.com

Corn, Cucumber and Cilantro Salad

 

This is a Great Summer Recipe to Make After Visiting a Local Farmers’ Market

 

 

 

   INGREDIENTS

6 large ears fresh corn on the cob (yield will be about 3 cups after de-cobbing)

2 large ripe tomatoes, seeded and chopped into 1/2-inch cubes

1 medium cucumber, chopped into 1/2-inch cubes

1 small sweet red onion, finely chopped

1/3 cup finely chopped fresh Italian flat-leaf parsley

1/2 cup finely chopped fresh cilantro

1/2 cup Maple Balsamic Vinaigrette (see below)

Salt and freshly ground pepper, to taste

DIRECTIONS

1.  Shuck the corn and place in a kettle withwater.  Bring to a boil and cook for 5 minutes until tender.  Drain and cool.

2.  Stand the corn on its end to cut off the kernels (yield about 3 cups)

3.  Combine the kernels, tomatoes, cucumber, onion, parsley and cilantro in a large bowl.  Toss with the Maple Balsamic Vinaigrette.  Season with salt and pepper.

4.  Cover and refrigerate until chilled, at least 2 hours or overnight.

MAPLE BALSAMIC VINAIGRETTE – Makes 1/2 cup

One teaspoon Dijon mustard

One large clove garlic, finely chopped

One Tablespoon pure maple syrup

2 Tablespoons lemon juice

3 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

Coarse sea salt and fresh ground pepper, to taste.

In a small bowl combine the mustard, garlic, maple syrup, lemon juice and vinegar.  Slowly whisk in the olive oil to emulsify.  Season to taste with salt and pepper.

Recipe from cooksgarden.com