|I really don't care for lamb but my husband loves it so I thought I would give this recipe a try. Boy, was I surprised as we both loved these chops! Perfectly cooked (3-4 minutes per side), pink in the center, so flavorful and no gamey taste. |
This recipe comes from Natasha's Kitchen. I'm not going to post the recipe here because her recipe is perfect as is. The only change I made was I strained the sauce before pouring it on the chops. Also I'd like you to check out her blog, it's one of my favorites. So, if you want to make this delicious recipe go to Natasha's Kitchen for this easy to follow recipe and video.
Monday, August 14, 2017
Labels: Main Dish
Thursday, August 10, 2017
|My daughter, Megan, told me the other day about this delicious recipe from pinterest, Italian Stuffed Zucchini Boats. The next day I looked it up and the recipe came from the blog Valerie's Kitchen. I happened to have met Valerie years ago at an allrecipes.com event. I've made many of her recipes so I wasn't surprised how good this was. This serves 4-6 but I have no problem making this for just my husband and I as the leftovers were just as good!|
|Valerie's recipe serves 6 but she served it with rice. I didn't make any sides and ended up eating two. So GOOD!|
Recipe slightly adapted from Valerie's Kitchen. I made a few changes but you can view Valerie's recipe here.
3 medium zucchini
1 (26 ounce) jar tomato basil marinara, divided (I used Muir Glen)
1 tablespoon olive oil
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 teaspoon minced fresh garlic
1/2 cup chopped button mushrooms or cremini (baby bella)
1 pound lean ground turkey
1/4 cup chopped fresh Italian parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
Fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper, or to taste
1 1/2 cups shredded mozzarella cheese
1/4 cup shaved or shredded Parmesan
2 tablespoons Italian style panko bread crumbs
1. Preheat oven to 375 degrees.
2. Measure out 1 cup of the marinara sauce and set aside.
3. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a teaspoon to scoop out the flesh from the interior of the zucchini, so they resemble boats. Chop the zucchini flesh and set aside.
4. Place the scooped out zucchini boats into a 13" x 9" baking dish Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside. (Don't worry about the liquid in the pan as you'll wipe that out before adding the sauce)
5. Meanwhile, add olive oil to a large skillet and place over medium heat. Add onion and bell pepper saute for 5 minutes. Add garlic and cook another minute. Then add the mushrooms and cut up zucchini. Saute for another 5 minutes. Add turkey, stirring to break up the ground meat as it cooks until thoroughly cooked. Drain off oil/liquid and return the skillet to the heat.
6. Add the parsley, Italian seasoning, salt, pepper, crushed red pepper and remaining marinara sauce in the jar (remember 1 cup is set aside for later). Continue to cook and stir well until combined. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
7. Remove partially cooked zucchini boats from baking dish and pour out any water, using paper towel dry the dish. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
8. Divide the filling between the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.
Serves 4 - 6
Labels: Main Dish
Wednesday, August 2, 2017
**Fresh scallops are better if you can get them but I really like having a bag of frozen scallops (from Costco or Trader Joe's) for a quick lunch or dinner.
Adapted from Chrissy Teigen’s Cravings:
|Easy to half the recipe and make for one.|
Monday, July 31, 2017
|I have a new favorite frying pan, cast iron. I know, a cast iron is nothing new but it is to me. I had one years ago but didn't like the fact that you shouldn't use soap to clean it and I could never get those bits and pieces off of the pan and it never seemed clean. I wanted to try again so I purchased a Lodge Cast Iron Skillet from Amazon on sale for only $13.39. I was also looking on how to clean cast iron and came across this chain link looking cleaner. It's called the Ringer and cost $16.95. I love it! It cleans all the bits and pieces and the pan is clean. I also bought the Lodge oil spray which I spray the pan to season after each cleaning. I'm now a lover of cast iron for so many reasons. It can withstand heat high heat which is perfect for foods that needs to be seared, and creates a beautiful browning effect. It can be used both on the stove top and in the oven. It's also affordable and will last a lifetime. It really has become my go to fry pan.|
Here is the recipe that inspired this purchase, Prosciutto Wrapped Stuffed Chicken Breasts from Chrissy Teigen's Cookbook, Cravings.
This girl can cook!!
The chicken is stuffed with goat cheese, cream cheese, garlic, thyme and bacon. It's wrapped in prosciutto and then baked with cherry tomatoes. What happens is the cherry tomatoes burst and the goat cheese mixture oozes out in the pan making a delicious sauce to spoon all over the chicken. It's delicious!!
Monday, June 19, 2017
|I love growing a few herbs out on the back deck. Mint is one of my favorites as it's a base of two of our favorite summer cocktails.|
|Blackberry and Meyer Lemon Gin and Tonics - I came across this cocktail recipe on the food blog, Spoon Fork Bacon . Check it out, it's an amazing blog! The photography of their food makes me drool! I don't care for a basic Gin and Tonic but this cocktail is so much more, it's so refreshing!|
|Mojito - This recipe comes from Allrecipes.com. I love a good basic mojito but when I have fresh fruit (strawberries, pineapple, blackberries or raspberries) in the house I like to muddle a few in with the lime and mint. It taste like summertime in a glass.|
Place mint leaves and lime wedges into a tall sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add the simple syrup and rum. Fill the glass almost to the top with ice and fill with club soda and stir.
|Strawberry Mojito - If adding fruit, muddle a few pieces with the lime and mint.|