Saturday, April 18, 2009

Lamb Parmesan

16 oz. Lamb Chops
1/4 cup Parmesan cheese
4 oz. Olive oil
2 cloves Garlic, minced
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Salt, to taste
1 teaspoon Ground Pepper, to taste

Mix all the ingredients together to make marinade. Set the lamb in the mixture.Toss a bit to cover. Let set for a minimum of 1 hour at room temp. Grill for approx 20 min. Depends on grill or oven. Cook until internal temp is 170F.

Creamy Chicken and Green Beans

3 pounds boneless, skinless chicken breasts
1/4 teaspoon thyme
1 onion, chopped
1 cup water
1 pound green beans, cut in 1-inch pieces
1/4 cup butter
6 ounces mushrooms, sliced
2 tablespoons flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1 tablespoon vermouth
1/4 cup Parmesan cheese, shredded

In a large skillet, arrange chicken breasts; sprinkle with thyme and onion. Add water;bring to a boil. Cover and simmer for 10 minutes or until tender. Remove chicken;cut into bite-size pieces.Preheat broiler. Spray a 2 1/2 quart baking pan with non-stick vegetable spray. Cookbeans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans inprepared baking pan.In a large skillet, melt butter; add mushrooms and sauté until lightly browned. Stir inflour, mustard, salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly.Remove from heat. Gradually stir in half-and-half and reserved bean liquid. Cook,stirring constantly, until thickened. Fold in chicken and vermouth. Spoon over beans.Sprinkle with cheese. Broil, 6 inches from heat source, for 5 minutes or until sauce islightly browned. Serve immediately.
Yield: 4 servings

Cheddar Pancakes

8 ounces medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
2 tablespoons unflavored protein powder

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour creamand egg yolks, mixing well after each addition. Add the protein powder salt thyme and drymustard, which have been mixed well in a separate bowl or cup.Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet.Cook over medium heat until lightly browned on the bottom. Loosen the edges with aspatula,turn and lightly brown the other side. Serve at once with bacon or pork sausage.
Makesabout2 dozen 3-inch cakes. Yield: 6 servings

Sausage Frittata

8 ounces sausage
1/2 onion, chopped
2 garlic clove, minced
1/2 cup ricotta cheese
1/2 cup heavy cream
4 eggs
1/4 teaspoon cayenne
1/4 cup salsa
1 cup Cheddar cheese, shredded
Salt to taste

Heat oven to 350F. Sauté onion and garlic in a 10 inch oven-safe skillet. Add brokenup sausage and cook until no longer pink, mincing as it cooks. Pour off fat if required. Beat eggs, ricotta cheese, heavy cream, and seasonings in a bowl. Add salsa. Pourmixtureover eggs. Bake approximately 20 minutes or until mostly set. (Do not overcook or eggsbecometough.) Remove from oven and top with cheese. Put under broiler until cheese melts and isgolden. Allow to cool slightly before trying to cut. Serve with a dollop of sour cream(optional,but good).
Serves 4 for breakfast. Serve with a salad for dinner.

Chicken Florentine

1/2 pound fresh spinach, stems removed, washed
4 tablespoons butter
1 large onion, cut into rings
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp Cheddar cheese, grated
2 boneless, skinless chicken breasts

Steam spinach until wilted; drain and chop.

Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Removeonions with slotted spoon, mix with spinach and place in buttered casserole.Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.Sauté mushrooms in remaining butter and remove to plate with chicken. Add wineto pan and then stir in flour. Slowly add sour cream and stir until hot and thickened.Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheeseand bake uncovered at 350F for 20 to 30 minutes.
Yield: 4 servings

El Dorado Casserole

2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives.Cook over low heat until the onion is clear.Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Montereyjack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover withremaining cheese. Bake at 350F for 30 minutes.
Yield: 8 servings

Deviled Swiss Steak

3 pounds beef round steak
2 tablespoons cooking oil
2 teaspoons dry mustard
1 (4 ounce) can mushrooms, sliced
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkleover roundsteak and pound on both sides with meat mallet. Brown steak quickly in oil in large fryingpan. Pouroff drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Addliquid andWorcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Addmushrooms duringlast 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms.
Yield: 10 servings

Crockpot Hungarian Goulash

2 pounds round steaks, cut in 1/2-inch cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 ounce) can tomatoes
1 cup sour cream

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Addall remaining ingredients except sour cream. Stir well. Cover and cook on LOW for 8 to 10hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes beforeserving, and stir in thoroughly.
Yield: 6 serving

Oven Fried Chicken

2/3 cup almond flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 teaspoon paprika
3 1/2 pounds chicken pieces
1/2 cup butter

Combine the flour, salt, pepper, dry mustard, celery salt, and paprika in a brownpaper bag. Wash and dry the chicken pieces. Shake the chicken pieces one at a timein the flour mixture. Melt the butter in a shallow baking dish, large enough to hold the chicken in one layer.Arrange the chicken pieces in the dish and turn them once to coat both sides in the butter.Bake at 375 degrees F, uncovered, for 75 minutes, turning once. Remove the chicken toa preheated serving platter. Place the roasting pan over a low heat and add 1 teaspoon xanthan gum to the chickendrippings and butter. Scrape the sediment from the bottom and blend thoroughly. Stir intwo cups of hot water and keep stirring until the gravy thickens.
Yield: 4 servings

Beef Bourguignon

1 1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dry minced onion
1 teaspoon thyme
1 tablespoon parsley flakes
1 bay leaf
1/2 teaspoon pepper
4 pounds stew beef,
1 inch cubes
1/3 cup flour
1 teaspoon salt
8 slices bacon, diced
24 small white onions
2 garlic cloves, minced
1 pound mushrooms, quartered

Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at roomtemperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner of slow cooker;sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds;remove onions, garlic and bacon with slotted spoon and add to meat in liner. Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushroomswith slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade overall. Place liner in base. Cover and cook on AUTO for 6-7 hours; or LOW for 8-10 hours;or HIGH for 4-5 hours.
Yield: 8 servings