Lamb Loin Chops with Garlic

Lamb Loin Chops with Garlic

Easy pan-seared Lamb Loin Chops Recipe with Garlic and Olive Oil. Delicious, Mediterranean-style dinner that takes only 30 minutes to make!


4 lamb loin chops
3 tablespoons olive oil
5 garlic cloves minced
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
fresh parsley chopped
¼ cup pomegranate seeds

Allow lamb loin chops sit on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.

Combine 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl, and mix. Rub lamb loin chops with this mixture.

Heat 1 tablespoon olive oil in a large skillet (I used stainless steel skillet) until hot. Add lamb loin chops and cook on high heat about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.

Then, reduce the heat to low, flip the lamb chops back to the other side, and let them cook on low heat for about 5 more minutes.

Remove the skillet from heat, cover with lid. Leave the chops in the skillet, off heat, covered for about 10-15 minutes.

After 10 minutes, check the lamb loin chops for doneness. They should have a nice pink color when cut in the center (not raw). The internal temperature of chops should register at 145 F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.

Garnish with chopped fresh parsley before serving. Garnish with pomegranate seeds, if desired.

• Prep: 10 Minutes
• Cook: 20 Minutes
• Total Time: 30 Minutes

Source: Julia’s Album (4 servings)

Pressure Cooker Indian Butter Shrimp

Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.


¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)

Baked Mediterranean Shrimp

Baked Mediterranean Shrimp
Serves 6 as an appetizer, 4 as a main course


1 lb. medium shrimp, peeled and deveined
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste


Preheat oven to 350°F.

In a small, greased baking dish, layer shrimp, feta, tomatoes and olives.

Mix together oil, parsley, garlic, oregano and salt and pepper. Pour over shrimp.

Bake uncovered for 30-35 minutes, or until shrimp are cooked through and sauce is bubbly.

Serve with crusty bread or pasta.
Source: Central Market (4 servings)

Jalapeno Popper “Nachos”

Jalapeno Popper “Nachos”
Jalapeno Poppers meet Nachos in this fun, low-carb twist on two classic appetizers, perfect for sharing with your friends this SUPERBOWL!


olive oil spray
½ lb. 99% lean ground turkey
1 clove garlic, minced
2 tablespoons chopped onion, minced
1 tablespoon chopped fresh cilantro
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon kosher salt
½ tablespoon tomato paste
2 tablespoons water
8 jalapeno peppers, halved and seeded and membranes removed (use gloves)
3 ounces 1/3 less fat cream cheese
1 large scallions, green part only, sliced
½ ounce shredded sharp cheddar cheese
½ cup shredded sharp cheddar cheese
chopped scallions and cilantro, for garnish
2 tablespoons sour cream plus 2 teaspoons water, for drizzling
½ cup pico de gallo
2 tablespoons sliced black olives

1. Preheat oven to 400F and line a large baking sheet with nonstick aluminum foil.
2. Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and saute about 2 minutes, until soft. Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon. Add the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.
3. Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.
4. Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.
5. Top with meat and cheese and bake until melted, about 3 minutes more.
6. Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.
7.

Melissa’s note – I didn’t use the nonstick foil, I baked mine on a silpat mat.
• Prep: 15 Minutes
• Cook: 30 Minutes
• Total Time: 45 Minutes

Source: Skinnytaste (Servings: 8 | Yield: 2 peppers per serving)

Roasted Potato Salad with Fresh Herbs

Be warned – this recipe contains the language from the Thugs, so if curse words offend it’s best you move on.

Roasted Potato Salad with Fresh Herbs

Level up your next potluck with this spun salad. The fresh herbs will make you forget all about the nasty mayo-covered crap you are used to choking down at picnics.


1 pound small white or yellow potatoes, unpeeled
1 tablespoon olive oil
½ teaspoon smoked paprika (optional)*
¼ teaspoon salt
Fresh Herb Sauce
½ cup diced fresh parsley
½ cup sliced green onion
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon water
1 teaspoon lemon juice

1. Crank your oven to 400°F.
2. Slice the potatoes in half lengthwise. If for some reason your little potatoes are not bite-size, then cut those fuckers into quarters instead and throw them into a bowl. Toss the potatoes with the olive oil, paprika, and salt until they all looked covered. Pour them onto a rimmed baking sheet in a single layer and roast the hell outta them for 25 minutes, flipping them halfway through.
3. While the potatoes are roasting, make that herb sauce. You can throw all the ingredients into a food processor and let it rip until everything is minced and mixed together, or you could just mince and mix by hand if you don’t want to create another dirty dish.
4. When the potatoes are tender, let them cool for about 10 minutes. Pour them into a large bowl and cover them with the herb sauce, making sure every spud gets some love. Taste and add some salt and pepper until it’s however the fuck you like it. Stick it in the fridge for at least 1 hour so that the potatoes can absorb all that flavor and the garlic can mellow the fuck out. Serve cold or at room temperature.

*optional but dope
Source: Thug Kitchen (4 servings)

Cheap Creamy Chicken Curry

Cheap Creamy Chicken Curry


2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 ½ teaspoons Curry Powder
2 teaspoons Ground Cumin
¼ teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1 lb. Boneless Chicken Breasts, Cut into 1″Bite Size Pieces
1 ½ teaspoons Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)

1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
2. Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

Melissa’s notes – I didn’t use the optional hot water (I had enough liquid). I used light coconut milk. Be sure not to skip lime wedges for serving.

• Prep: 15 Minutes
• Cook: 25 Minutes

Source: (3 servings)

Cast Iron Cinnamon Swirl Bread

Cast Iron Cinnamon Swirl Bread


1 cup warm whole milk (110 degrees)
8 tablespoons unsalted butter, melted
¼ cup (1 3/4 ounces) granulated sugar
2 tablespoons warm tap water
2 ¼ teaspoons instant or rapid-rise yeast
3 ¼ cups (16 1/4 ounces) all-purpose flour, plus extra as needed
2 teaspoons Salt
2 teaspoons ground cinnamon
½ cup packed (3 1/2 ounces) light brown sugar
1 large egg, lightly beaten

1. Whisk milk, 6 tablespoons melted butter, granulated sugar, water, and yeast together in 2-cup liquid measuring cup until yeast dissolves. Whisk flour, salt, and 1 teaspoon cinnamon together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. (If after 5 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)
2. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, about 1 hour.
3. Combine brown sugar and remaining 1 teaspoon cinnamon in bowl. Transfer dough to lightly floured counter and roll into 16 by 12-inch rectangle with long side facing you. Brush remaining 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle cinnamon-sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 16 inches in length with even diameter.
4. Grease 10-inch cast-iron skillet. With short side of dough log facing you, cut log in half lengthwise, using bench scraper. Turn dough halves cut sides up and arrange side by side. Pinch top ends together. Lift and place 1 dough half on opposite side of second half. Repeat, keeping cut sides up, until dough halves are tightly braided. Pinch remaining ends together. Twist braided dough into spiral and tuck end underneath. Transfer loaf to prepared skillet, cover with greased plastic, and let rise until doubled in size, 45 to 60 minutes.
5. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Brush loaf with beaten egg, transfer skillet to oven, and bake until loaf is deep golden brown and filling is melted, 45 to 55 minutes, rotating skillet halfway through baking.
6. Using potholders, transfer skillet to wire rack and let loaf cool for 10 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool to room temperature, about 2 hours, before serving.


For a bread that was reminiscent of cinnamon buns but more elegant in presentation, we started with a slightly sweet base that was rich enough to stand up to a hearty filling. Getting the filling to stay put and not ooze out of the loaf required a special braiding technique that produced a beautiful loaf with deep golden swirls of cinnamon in every bite.

Source: America’s Test Kitchen (Servings: 12 | Yield: 1 loaf)

Pearl Couscous with Creamy Feta and Chickpeas

A tasty vegetarian recipe!

Pearl Couscous with Creamy Feta and Chickpeas

1 pint grape tomatoes
¼ cup sliced scallions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 fat garlic
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 oregano
2 cups vegetable stock
⅓ cup chopped cilantro
½ teaspoon finely grated lemon zest
¾ teaspoon ground cumin
8 ounces pearl couscous
1 (15-ounce) can chickpeas
1 cup feta
⅓ cup freshly grated Parmesan

1. Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
2. While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
3. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
4. Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
5. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Source: NYT Cooking (4 servings)

Baked Catfish

We make this easy recipe last night!

Apple Dutch Baby Recipe | Bon Appetit

We made this and served it with maple syrup today – yum!

Apple Dutch Baby Recipe | Bon Appetit

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.


4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar

1. Apple cider syrup: Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
2. Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
3. Dutch baby: Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.”
4. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
5. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
6. Serve drizzled with apple cider syrup.

Source: Bon Appétit (Servings: 4 | Yield: 1 pancake)