Herb Roasted Lamb Chops
The chops don’t need to marinate long to take on great herby flavor.
4 cloves garlic, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
1 ¾ pounds lamb loin chops, six 1 1/4 inch thick chops
1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
2. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
Source: Epicurious.com (6 servings)
Michael Symon’s Nut Nuggets
Nut Nuggets Recipe: A homemade dulce de leche and peanut butter mixture studded with roasted peanuts.
32 ounces roasted salted peanuts
½ cup unsalted butter
2 cups mini marshmallows
14 ounces sweetened condensed milk
½ cup creamy peanut butter
1. For the homemade dulce de leche: Place your can of sweetened condensed milk in a deep stock pot. Fill the pot with water until it’s covering the can by a couple of inches, the deeper the better. Bring the water up to a boil, and continue boiling for 4 hours, adding more water as necessary to keep a few inches of water above the can. **You may want to do more than one can at a time so you have some handy for future use** After 4 hours, remove the can/cans from the water with tongs and place on the counter top to cool. These can be stored at room temperature like any canned good. ***Make sure the water level stays at least a few inches above the cans during boiling or they will explode!……and they will…..***
2. Alternatively, pour the sweetened condensed milk into a large sauté pan, and cook over medium-low for 45 minutes to an hour, being mindful to stir to ensure even cooking. Cook until the milk has turned an even caramel color.
3. Spray a 13×9 pan with cooking spray. Line the pan with wax paper, and then spray the wax paper. Pour one jar of peanuts in to the bottom of the pan and smooth or shake in to an even layer.
4. In a medium sauce pot, melt the butter over medium heat. When the butter has melted add the marshmallows and stir continuously until all of them are melted. Reduce the heat to low then whisk in the dulce de leche and the peanut butter. When the mixture is smooth and thoroughly combined, pour over the peanuts. Smooth out with an offset spatula, then sprinkle the other jar of peanuts over the top in an even layer. Press the peanuts down slightly using your hands, making sure everything sticks to the filling. Let set 4 to 5 hours or overnight until cool and set, then cut in to bars. **It is easier to flip out, peel wax paper, then cut into 3×8 bars. Melissa’s note – I cut my pan into 72 small squares instead of bars.
5. Melissa’s note – I cut my pan into 72 small squares instead of bars.
1. If you wet the spatula, then it will be easier to glide over the nougat.
2. You can make the dulce in the crockpot by placing can in crockpot (make a foil seat for the can to prevent rust), cover with water, and cook for 5 hours on high or 8 hours on low, making sure the can is covered with water the entire time.
• Total Time: 120 Minutes
Source: The Chew (72 servings)
I got home on Saturday. Haven’t posted last day of photos. Too tired. Back in kitchen though.Chipotle
This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.
1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 teaspoons bottled minced garlic
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
4 (2-ounce) submarine or hoagie rolls
1. Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.
David Bonom, Cooking Light
Source: MyRecipes.com (4 servings)
I am at a loss for words and in shock. My father passed away yesterday unexpectedly. May he rest in peace.
My banana plant loves this humid weather!
We watched MLK’s speech last night in Leadership class – something I never got to listen to in its entirety before – it was great. We also listened to RFK’s speak informing the people of his death, also a very great listen. Two great men.