Wednesday, April 16, 2014

Grilled Lamb Chops

We decided to make Greek Food and wanted Lamb Chops to go along with the Spanikopita hubby was making.  We looked around and found this recipe on the Food Network website and decided to use it. 
The only changes we made were to top the grilled chops with Mint Jelly after they cooked, it melted and added a wonderful taste along with the rosemary and garlic, YUM.  These were the best Lamb Chops we have ever had.

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick
  • Mint Jelly

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

    Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

    Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

    Peach Cobbler

    I had been feeling yucky for the past several days along with craving something sweet, so I took a peek thru my old beaten up Recipe Box and found several recipes for Cobblers! This recipe is one of the many ones I was given during my tenure at Teasley Learning Center as a Pre-School Teacher!

    I gave both recipe cards to my husband and he was kind enough to make me a fabulous Cobbler!

    Peach Mixture

    2 15 oz cans Lite Peaches, drained, reserve 1/4 cup liquid
    1 tsp Cinnamon
    1 tsp Vanilla
    1/4 cup brown sugar
    1 tbl lemon juice
    1 tsp corn starch


    1 cup flour
    1/2 cup light brown sugar
    1 tsp baking powder
    3/4 stick butter, cut into small pieces
    1/2 cup Rolled Oats
    1/4 cup Boiling leftover peach liquid

    Mix the Peach ingredients in a bowl and pour into a 9X9 Casserole, bake at 375 for 20 minutes
    remove and set aside.

    In the meantime using a pastry cutter or your hands or forks, mix the topping mixture together until it looks somewhat like cookie dough. Remove the Peach mixture from the oven and optionally dust the mixture with brown sugar.

    Using your hands place the topping on in dollops and get as much of the mixture spread over the entire peach dish as possible.

    Bake an additional 20 to 25 minutes still at 375 degrees, remove and let cool, top with Ice Cream or Whipped Topping

    Wednesday, April 9, 2014

    Strawberry and Blueberry Pancakes

    If you have been here awhile you know that we are breakfast fiends! On the weekends we make a big breakfast on both Saturday and Sunday, by we I mean my Husband, he is the King of Breakfast.

    I make him a nice hot breakfast Monday thru Friday and he makes me whatever I want on the weekends. I am so lucky as he can cook anything from Souffle's to German Pancakes and everything in between!

    Today we are having Strawberry and Blueberry Pancakes, with home made Blueberry Compote, YUM. Spring is on the way!

    2 cups all-purpose flour
    1 cup cubed strawberries
    1/2 to 1 cup blueberries
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    3 tablespoons sugar
    2 large eggs, lightly beaten
    3 cups buttermilk
    4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

    Blueberry Compote
    1 cup blueberries
    1 tsp Arrowroot
    2 tbl honey
    1 tsp lemon juice
    1/2 tsp vanilla

    Mix together everything except the arrow root, bring to a slow simmer for 5 minutes, add the arrow root and simmer for another 5 minutes till thickened.


    Heat griddle to 375 degrees

    Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter and strawberries, whisk to combine. Batter should have small to medium lumps.

    Heat oven to 175 degrees and put a plate in the oven (you can hold your pancakes for quite some time in the oven). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

    Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, add your blueberries and flip over (we like them on the finished pancake instead of inside)

    Cook until golden on bottom, about 1 minute and flip.

    Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with fresh Strawberries and Blueberry Compote.

    Wednesday, April 2, 2014

    Beef and Cheese Crescents

    This is another great recipe from my days as a Pre-School Teacher. It is quick, easy and frankly quite delicious. My husband had never had it before, and he was a huge fan.

    If you happen to have leftover cooked ground beef, as I did, it makes it even faster to make!

    1 1/2 ground beef
    3/4 cup barbecue sauce (or less), we like a brand called Show Me, it is smoky and delicious
    Sliced Cheddar Cheese
    2 - 8oz cans of Pillsbury Crescent Dinner Rolls (the new larger ones work especially well)
    salt and pepper to taste
    1 beaten egg

    Heat oven to 350 degrees

    Brown beef and onions, adding in salt and pepper to taste, drain and stir in sauce

    Unroll Crescent rolls into 4 long rectangles on ungreased cookie sheets, overlapping long sides firmly

    Press perforations and edges to seal pat to form a rectangle

    Spread meat mixture lengthwise in a wide strip down the center of the dough

    Top with sliced cheese, add the top and pinch edges to seal

    Brush on beaten egg and bake for 20-25 minutes till golden brown

    They may not be pretty, but they sure taste good!

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