Easy Grilled Lamb Loin Chops in a herb lemon marinade

Easy to make , tasty to eat, these tender Lamb loin chops take only a few minutes per side to cook but taste great. Lamb has a intense flavor but its worth it when it’s done right.

There’s a lot of confusion when it comes to lamb cuts. Look in a butcher shop or grocery store, and you might find many types of lamb chops: rib chop, sirloin chop, shoulder chop, blade chop , loin chops or even Frenched Lollipop .

What I’ve learned that is that not every lamb steak is created equal indeed. The  mini T-bone steaks cut or loin chops are my favorite for grilling. This delicious marinade turned these boring lamb loin chops into something so tender and good.

Ingredients
1 pound lamb loin chops , T-bone steaks cut
Marinade
2 cloves garlic minced
2 tablespoons parsley chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper zest of 1 lemon
2 tablespoons of olive oil

Instructions

Combine the garlic, parsley, salt, pepper, lemon zest and olive oil in a measuring cup.

Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour.

Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side.

Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F.

Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.

They should be pink but not raw.

cooking tip! Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout.

Grilled turmeric chicken tenderloins with lemon herb pan sauce

Grilled turmeric chicken tenderloins with lemon herb pan sauce …Sounds pretty fancy doesn’t it? Well, it’s really not and its yummy. This is a great alternative to serving boring chicken breasts. Depending on how many people you are serving just add more chicken . 2 tenderloins were served per person usually works.
the dried turmeric spice is what makes this dish shine in my opinion. More than any other spice, turmeric marries health benefits to zesty taste. 

Want to know how add this unique spice to your dishes check out the link from from oneHowTo below. I am experimenting in the kitchen and trying it now in more dishes. It’s very versatile.

How to Use Turmeric in Cooking

Ingredients

1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon juice
2 garlic cloves, finely minced
1/2 tablespoon butter
1 tablespoon olive oil
8-10 boneless, skinless chicken tenderloins , pounded thin
1/2 cup of chicken stock, plus more as needed
2 tablespoons ground Turmeric

Instructions

In a small bowl toss together the chopped parsley, thyme , Turmeric and the minced garlic, salt , pepper and half the oil. Let sit for 15-30 min to marinate

Serve with the lemon and herb pan sauce over top and heat over medium-high heat. Once pan is hot, sear the chicken until browned and releases easily from the pan and cook through.

Transfer chicken to a clean plate when done and cover with foil to keep warm.

Reduce the heat under the same skillet to medium-low. Add in the stock and butter and start scraping up the browned bits on the bottom of the pan. Stir in fresh lemon juice and bring to a simmer.

If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock. When ready to serve heat chicken and serve with the lemon and herb pan sauce over top.

Roasted Chicken Drumsticks spiced with Annatto

Roasted Chicken drumsticks with herbs and lemon is a great combination. I was in a Latin supermarket and found ground annatto.. But what annatto tastes like besides that makes food yellow? Annatto’s flavor can be described as earthy, musky, and slightly peppery sweetness with a hint of nutmeg. Look for it in your store and try adding it to your dishes.. I like it mostly with all kinds of meats and and shrimp as part of the spice rub. Sometimes I add it to my grains, stews and even soups.

Check out this page on SPICEography to learn more about it

Cooking With Annatto Seeds: The Dos And Don’ts

For my dish I paired my chicken with the vibrant annatto and other herbs . The herbs and spices gave my dish a wonderful flavor and aroma, and with the chicken it came out so flavorful.

How to Make it

In a large bowl add the chicken legs, salt, pepper , olive oil , lemon juice and the spice mix. In the spice mix I added the annatto, smoky and sweet paprika, dried parsley with garlic powder .
Bake the drumsticks at 450 for 30 min on a sheet pan .

chef tip : This recipe also works for chicken quarters and thighs at the same temperature . Change time accordingly

My Fried “Rice” Rice which is really Nice!

So one evening I had a large head of cauliflower in my fridge I had to use it up and also has bit of white long grain rice left over Here is the dish that I thought up to use both up. You can leave out the white rice to to make it gluten free.

It made me think about when “riced” vegetables became huge in the cooking world and what is cauliflower rice is actually.

So Cauliflower rice is not actually rice or a starch. It is simply a vegetable, cauliflower, that has been riced. The verb “riced”, according to the dictionary, I read means to pass potatoes or other vegetables through a sieve or ricer, such as cooked potatoes which are riced before making mashed potatoes. Cauliflower is riced, usually before cooking or blended in food processor lightly , in order to turn it into tiny bits that then look like rice. Cauliflower rice is a low calorie and low carb alternative which I have grown to love for grains of actual rice and is gluten free . Give it try !

Fried Rice and “Rice”

Ingredients:

1 cup cooked white rice
1 head of cauliflower chopped into pieces.
1 cup chopped leeks or spring onions
1 tablespoon each of onion power and garlic powder and turmeric powder.
salt and pepper to taste

How to Make it

So cook white rice according to the directions and set aside.
Add raw cauliflower to a food processor and grind on on low. do not over grind.
Add olive oil to skillet and add in chopped leeks and cook until browned but not burned.
Add garlic, onion and turmeric powders plus salt and pepper.
Lastly add in the cook white rice and combine once the cauliflower is cooked.

chef tip! Add in any other vegetables you want or chopped meat or egg , Combinations are endless. Just make sure they chopped finely and cooked through before blending them towards then end.

Stuffed tomato with quinoa, kale and onion!

Large garden heirloom tomatoes are my favorites. Their smell is so fresh and divine! Wonderful raw in a salad or in rich sauce but this time I decided to bake and stuff them for a change. This dish is perfect for summer heirloom tomatoes or store-bought large on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well when cooked for later.

How to Make It

Core Tomatoes removing the inside flesh and seeds, don’t go to the bottom and breakthrough.

Set aside the flesh in a bowl and add in the cooked kale or spinach , onion. parsley, dried spices , oil and cooked quinoa . Mix well and combine

Then stuff it into the raw tomato bake for 25 min at 350 degrees A wonderful healthy easy side dish ! Try it out and make it your own. The mixture can be anything that’s mixed in with the quinoa so have fun!

This was a meat free side dish but what I love is that you can mix in anything you want with the quinoa. If quinoa isn’t your thing cooked rice would also do.

Rustic potatoes with parsley and oil

Thinking of an easy Thanksgiving side dish and want to spice up your boring masked potato dish? Try this! Homemade rustic smashed Yukon Gold potatoes with olive oil and fresh Italian parsley mixed in . Yum! A low calories and dairy-free version that many more people can enjoy.

It is easy and wonderful side dish that goes with everything. Potatoes are such a staple ingredient in many homes. They’re relatively inexpensive and super versatile, and you can easily turn them into many delicious dishes. In my house , I grew up with these type of mashed potatoes since they went with everything, fish and meat particularly.

What kind of potatoes are best for boiling you ask?

I find yellow-fleshed potatoes like Yukon Gold potatoes to be best for this kind of boiled potato recipe. They are medium-starch potatoes that contain more moisture so they can handle boiling well without completely falling apart.

Ingredients

serves 4 as a side dish
3 potatoes, medium sized potatoes
Garlic, one large clove, finely chopped
Salt and black pepper, to taste
Extra virgin olive oil

How To make it

Peel the potatoes and cut them into large cubes. Throw them in a large pot with water with salt, make sure that water is salty like the sea! Bring to a boil and cook until tender.

Drain the potatoes very well. Throw them back into the hot pot. Roughly smashed them in the pot.

To the pot add the good extra virgin olive oil and fresh chopped Italian parsley.

Transfer to a serving dish and serve

chef tip! You can leave them in chunks as well to if you don’t want to mash them.

Balsamic vegetables over cheesy soft polenta – Something from nothing!

Sometimes looking at what you have in your fridge can be great inspiration for great dishes. This simple “fridge creation” came from making do with what I had at home.

I had cubes of cheddar cheese in my fridge that I didn’t wait it to go waste at the end so I transformed it into a wonderful side dish along with the vegetables I had to on hand . I had over ripe cherry tomatoes , a semi hard green zucchini and a wrinkled red bell pepper. Here’s how I made this great combo

How to Make It

Combine the chopped vegetables in a sauté pan with olive oil and chopped garlic. At then end mix in a bit of balsamic glaze for sweetness. For the soft polenta , I cooked the instant corn meal with water until soft and smooth. At the end added in the chopped cheddar cheese cubes.

Use what ever veggies you have for a great vegetarian dish. Add in some meat and you have whole dinner.. The polenta or vegetables is a great side dish on it’s own . So many dinner possibilities. I just love being creative in the kitchen!

Portobello mushrooms and Israeli couscous

Tonight I want something quick and simple pasta dish with mushrooms . I happened have some Israeli couscous , also known as Pearl Couscous. in the pantry and chose to highlighted that instead of standard pasta pasta.

What I found out online is that there is big difference between  Couscous and  Israeli Couscous.  Israeli couscous and true couscous are both made with semolina flour and water, but true couscous is much smaller and irregularly shaped while Israeli couscous is bigger with a soft, chewy texture. Depending on what I serve it with or mix in I like to use both kinds. I always the the plain version and like to add in my own seasonings and spices. This dish I love because it reminds me of a lighter risotto that takes a lot less time.

How to Make it

Heat olive oil in a pan over medium-high heat. Add in the couscous and water. . Bring to a boil and then reduce to a simmer. Cook the couscous for five to seven minutes. Once tender, remove from heat.

in the meantime Sautee sliced Portobello mushrooms with chicken stock , raw garlic chopped parsley and lots of herbs and good oil. At the end grate in parmesan cheese for more richness .

chef tip! Use whatever mushrooms you have on hand just cook them through well. Also this makes a great cold pasta salad !

Croatian Potato or Restani Krumpir as they call it


Sometimes when you cook for yourself or others and even party guest you want to make something extra special . It may just be a really good side dish like this one if you already have a good protein. My family is orginally from Croatia and my Mom who is a wonderful cook to, likes to teach me recipes from the homeland like this one..

Restani Krumpir (or rested potatoes) consists of fried potatoes with onions, paprika and sometimes diced bacon or pancetta is added in.

I already had the chicken that I bought which is already roasted and I just wanted a unique side dish. Croatian comfort food at it’s finest in my opinion. I love it and make it once in while just for myself. My mom prepares it for the holidays to. It pairs the best with roasted meats in my opinion. It’s like chunky mashed potatoes but 10 times better!

Ingredients*

Russet potatoes
yellow sweet onions
animal lard or oil you a can heat up very hot
salt and sweet paprika

**just add as many potatoes and onions as you need for the serving

How to Make it

wash the dirt and boil in cold water and cook until soft for about an hour. drain and let cook before you peel and slice so you don’t burn yourself.

In a skillet sauté chopped onion until soft . Carefully peal the potato and roughly mash it into large chunks. Add salt to the cooked onions and some lard is you have it and fry it until it starts to stick.

chef tip! you can also peal and boil the potato in large pieces if you prefer.

Italian Sweet sausage with vegetables oh and fresh is the best! 🐽

Sausage is an easy way to get all the health benefits of the less-appealing parts of the animal and avoid wasting food. Buying sausage from a farmer, a good butcher, or a local supplier, you are able to get high-quality sausages in an animal casing with no junk ingredients . Win win for all!

I went Mazzaro’s Italian Market in Southwest Florida and picked up their sweet sausages . Their meat and fish section is a really an extraordinary butcher shop. The make their own fresh sausages in store!

This is dish is great with pasta or just good crusty bread for lunch or dinner

Ingredients

chopped raw fennel
chopped raw mini sweet pepper, mix of yellow , red and orange
chopped sweet yellow onions
seasoning Italian dry mix
olive oil

Chopped the vegetables and sauté everything in olive oil in one pan. In another skillet pan fry the sausage separately until cooked through .. Once cooked slice and mix it with the vegetables.

Here is a great article from Spruce Eats blog on Types of Sausages if you want to learn more

https://www.thespruceeats.com/types-of-sausage-4064593