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Lamb Stew

Ingredients

1 1/2 pounds blade cut lamb chops
1/4 cup golden raisins
2 tbsp ketchup
1 tbsp fresh rosemary or more to taste
2 tbsp finely chopped garlic
1/2 of a large yellow onion chopped
1 whole jalapeno chopped seeds removed
2 slices of fresh ginger
1/4 tsp ground cinnamon
2 cups orange juice
1 cup water
1tbsp butter
1/2 cup chopped red and yellow bell pepper
2tbsp oil to sear the lamb
salt and pepper to taste

Season the lamb salt and pepper liberally both sides
Sear the lamb in a hot skillet w 2 tbsp vegetable oil about 2 minutes per side for a deep golden brown color
Remove the lamb from the skillet
Add 1tbsp butter to the skillet and add all the veggies,raisins and spices,salt and pepper to taste saute 10 minutes
Add the liquids, bring to a boil then add the lamb back in and simmer on medium low heat 40 last 5 minutes turn the heat to high and allow sauce to reduce and thicken.
Turn the stove off, serve the lamb with potato or rice and a veggie and enjoy!

Smores Cheesecake

FOR CRUST

  • 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 12 graham crackers (3-by-5 inch)
  • 1/4 cup sugar
  • 1/4 teaspoon coarse salt

FOR FILLING

  • 2 1/2 pounds bar cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon fine grated lemon zest and juice
  • 1/4 cup semi sweet choolate chips
  • 1/2 teaspoon coarse salt
  • 4 large eggs
  • 1 cup sour cream
  • Topping
  • 1 1/2 cups mini marshmallows or enough to cover the top of the cheese cake
  • Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
  • Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving. Add the marshmallows completely over the top of the cheesecake, put the oven on broil, and toast the marshmallows until golden brown 20 to 30 seconds – this goes pretty fast! drizzle melted chocolate all over the top! slice and enjoy! 

Apricot Poppyseed Roasted Chicken Wings

Ingredients

1/2 Cup apricot jam
1/4 cup white wine vinegar
2 tablespoons soy sauce
3 tablespoons fresh thyme
1 tablespoon ground ginger
Poppy seeds – as needed
1/2 small yellow onion
1 tablespoon sriracha
salt and pepper to taste
2 tablespoons butter
2 pounds chicken wings
2 tablespoons ground tumeric
2 tablespoons garlic powder

Season the chicken with garlic powder, tumeric and salt and pepper to taste, marinate 15-20 minutes.
Combine in a sauce pot – the sriracha, soy sauce, vinegar, onion, jam, butter, ginger and thyme, stir completely and simmer on the stove on medium heat 15 to 20 minutes until sauce slightly thickens and the onion is cooked.
Preheat the broiler to max and add the wings to the oven – broil the wings until golden all over(keep a close eye on them)
After completely brown pull the wings out and coat them in sauce.
Reduce the heat of the oven to 325 and cook chicken completely 25 minutes
Last 5 minutes of cooking sprinkle the poppy seeds as much as needed over the wings.
Cook another 5 minutes – remove from the oven – serve immediately! enjoy! 🙂

Spicy Asian Pear Saute Brussel Sprouts

Ingredients

1/2 pound brussel sprouts(cut in halves)
1 habanero pepper ( fine chopped seeds and ribs removed)
1 large asian pear( substitute regular pear if not asian pear is not available)
1/2 thin sliced yellow onion
3 tablespoon fresh thyme off the stems( do not chop)
2 tablespoons butter
1/2 cup chicken stock
2 large garlic cloves( fine chopped)
lemon zest from 1 lemon
salt and pepper to taste

In a skillet melt the butter, add the brussel sprouts and saute 5 minutes.
Add the onions and saute again 5 minutes until the onion and brussel sprouts are browned.
Add the pear, habanero lemon zest, half of the thyme and garlic cloves and saute another 2 minutes.
Add the chicken stock salt and pepper and reduce until all the liquid evaporate.
Sprinkle on the rest of the thyme and serve up immediately! Enjoy!

Roasted Chicken and Broccoli Dinner

2 tablespoons unsalted butter, melted
5 garlic cloves, 1 minced
1 teaspoon minced rosemary plus 2 rosemary sprigs
3 tablespoons chopped cilantro
1 tablespoon finely grated lemon zest
Salt and freshly ground pepper
1/2 teaspoon chili pepper
1/2 teaspoon cumin
Generously massage the chicken with the herbs and spices and allow to marinate 2-4 hrs or up to over night.
Preheat the oven to maximum broil and all the chicken to get golden brown on all sides.
Cut the heat of the oven to bake at 325 degrees for 30 minutes or until your chicken is thoroughly cooked through. Remove from the oven and hot pan and allow the chicken to rest. The internal temperature should read 165.

For the sauce

4 roasted garlic cloves
1 tablespoon plus 2 teaspoons olive oil
1 roasted red bell pepper
3 dried jalapeno pods(remove the seeds)
1 tablespoon butter
3 tablespoons chopped onions
3/4 chicken stock
1/4 cup fresh lemon juice
1/2 cup heavy cream
1 tablespoon brown sugar
2 tablespoons fresh chopped cilantro
1/2 teaspoon cumin
2 tablespoons white wine vinegar

In a bowl add the dried peppers, cover with hot boiling water, cover and allow to rehydrate for 30 minutes.
To your food processor add both peppers and the roasted garlic and pulse until smooth.
To a sauce pan add the oil and onion and saute until tender and brown around the edges.
Add the pepper sauce mixture, stir and cook out 10 minutes, stirring constantly.
Next add the cilantro the lemon juice, vinegar, cumin, chicken stock and the brown sugar and cook out another 15 minutes stirring constantly.
Then add the butter and the cream, stirring constantly, simmer another 10 minutes and serve along side your chicken! 🙂 enjoy!