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Grilled Bruschetta Lamb

Hello Again Everyone!

I apologize for the downtime, I have been taking copious pictures, notes and brainstorming sessions down, and just have been completely slack about getting posts up here on the blog. I am making a promise now to do way better from here on out, I swear! ­čÖé

Anyways, I wanted to start us back on track with a meal I made the other night using a slew of yummy ingredients. I stopped by at my friends at The Enchanted Olive and they were teasing me a bit about my slackness on the blog. So thank them for the boost and post here!

In their honor, and to give them a ‘thank you’ for kick-starting me back into my blog posts, I am posting┬áa recipe that I created using quite a few of their creations (oils & vinegars below are all theirs!). So here goes, the Grilled Bruschetta Lamb, all for you!

Grilled Bruschetta Lamb, Grilled Corn, Bruschetta Salad, with sliced cukes & bread on the side!

Ingredients:
3 lamb chops
1 14 oz can diced tomatoes, drained
1 very small onion, diced (you can add more or less depending upon how onion-y you want it)
1/2 cucumber, diced
2 teaspoons chopped basil
2 teaspoons Sundried Tomato, Parmesan & Garlic Olive Oil
4 teaspoons Butter Olive Oil, divided
2 teaspoons Herbs De Provence Olive Oil
2 teaspoons Pecan Praline Balsamic Vinegar (specialty vinegar available only in the store, can substitute in any nutty vinegar instead though!)
2 teaspoons Fig Balsamic Vinegar
2 ears of corn, not shucked
2 cups Lettuce or Spinach

Directions:
*** Start your grill. Mine is a propane grill, so it didn’t take very long to heat, however if you have a charcoal grill – heat it up, heat it up! Once that is going, commence to making your food! ***
1) Drain your tomatoes, dice your onion and cucumber, and combine them in a small bowl. Add in your basil, olive oils (only use 2 tspn of butter) and vinegars and mix together until well blended. You now have your bruschetta!
2) Place your lamb chops on aluminum foil and top with the bruschetta underneath and on top. Let sit in the fridge for 10-15 minutes.
3) Take your ears of corn, and drizzle 1 teaspoon into each at the top of the husk so that it flows down into the entire ear of corn inside the husk.
4) Place your ‘buttered’ corn, still in the husks, directly on the *hot-and-ready* grill rack. You can peel off the outermost layer only, if you choose, if you don’t want to grill the entire husk. Leave on the grill for approximately 20 minutes, turning at least once.
5) Add your lamb to the grill, still in the foil, and leave for 10-20 minutes, depending on if you want the lamb cooked medium-rare or well done. I did this right next to the corn, and they cooked well side by side.
6) Remove items from the grill, shuck the corn, plate with additional bruschetta on top of the lamb, and enjoy!
7) For the salad, add your remaining bruschetta and other 1/2 of the cucumber to the lettuce/spinach, then top with your favorite dressing. May top with cheese if you want, but not needed for this salad!
8) Homemade Dressing (Extra): If you prefer, you can just drizzle the salad with the Fig BV and the Sundried Tomato Oil for a quick and scrumptious fix!

I hope you enjoy this one as much as I did when I made it, and for all of my friends at The Enchanted Olive – thank y’all for the inspiration you provide with your product selections!

Craft You Later,
Beth

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Quick, Simple, Fancy Appetizers

Hello Cooking Friends,

I don’t know about you, but I love quick and simple appetizers that everyone thinks took you forever to make, and are super complicated.

Baked Asparagus Citrus Haba├▒ero

Citrus Haba├▒ero Asparagus

I have two standbys that I used this weekend for a bring-appetizers-to-share event. I would like to share with you because I got so many “how did you make this?!?!” comments this weekend. I am going to share multiple variations for both just to be fair to all palates!

#1) ‘Fancy’ Asparagus

What you need: 1 bunch of asparagus, flavored olive oils, flavored balsamic vinegars, and various spices, as desired.

Preheat your oven to 350, and spray an 8×8 pan with cooking spray (I prefer aluminum ones to bake-and-take-and-toss when I’m going somewhere not at a house).

Keep the rubber bands on your asparagus and rinse the stems in cold water for a few seconds. Then, using a very sharp and long knife (i.e. not a paring knife), cut the bottom 1 inch off the asparagus stems. This is key to taste and keeping the rubber bands on is key to sanity. It also lets you cut your asparagus to mostly equal length quite simply!

So now we have our rinsed, prepped asparagus, remove the rubber bands and dump the stems into your pan (layers are perfectly fine). Over top of this you will drizzle and sprinkle your olive oils and spices. Bake for 12-18 minutes, until they’re to your desired tenderness (18) or crispness (12). I usually do about 15 minutes, to get it right in the middle!

A) Citrus-Haba├▒ero: pour about 3 tablespoons of Butter Olive Oil evenly over your asparagus. Drizzle about 2 teaspoons of Citrus Haba├▒ero Olive Oil evenly over top you asparagus. Bake.

B) Peppery Citrus: mix together 1 tablespoon orange juice and 1 teaspoon Lemon Pepper Olive Oil, and pour over top the asparagus. Using a peppermill or grinder, sprinkle about 2 teaspoons of fresh ground pepper over top the asparagus. Bake.

C) Garlicky Mushroom & Fig: mix together 2 teaspoons each Garlic Mushroom Olive Oil and Fig Balsamic Vinegar, 1 teaspoon of dill weed, and 1 teaspoon of fresh ground pepper. Pour over asparagus evenly. Bake.

D) Butter & Bacon: sprinkle about 2 teaspoons worth of Bacon!Bacon! over top, evenly. Pour 2 tablespoons of Butter Olive Oil evenly over asparagus & bacon. Bake.

E) Garden Veggie: sprinkle about 2 teaspoons each worth of Garden Veggie and Dried Tomato & Garlic Pesto mixes evenly over asparagus. Pour 2 tablespoons of Butter Olive Oil, OR pour 1 tablespoon melted butter plus 1 teaspoon Sun-dried Tomato Parmesan & Garlic Olive Oil, evenly over asparagus & spices. Bake.

**Note, 2 tablespoons butter olive oil is equivalent to just under 1/4 cup melted (unsalted) butter.

#2) Rumaki

BBQ Barbeque Rumaki Bacon Wrapped Water Chestnuts

BBQ Rumaki

What you need: toothpicks, 1 package bacon, 2 cans diced & drained water chestnuts, sauce as desired.

Preheat oven to 350, and either line a cookie sheet with foil or use an 11×7 pan – spray either one with cooking spray.

The basics of what you will do: cut your bacon strips into thirds, and then wrap 1 of these strips around 1 diced water chestnut. Stick a toothpick through starting where the wrap ends, and going through the water chestnut to the other side. Bake for 12-15 minutes, until bacon is to your taste (crisp or soft). This does 2 things for you: 1) this keeps the bacon from getting messy and going everywhere while baking, and 2) creates an instant ‘serving’ option for guests to enjoy these without getting more utensils dirty!

So here are some ways to flavor the rumaki!

A) BBQ Rumaki: Take a barbeque sauce of your choice, I used the Laurel Gray Crazy ‘Bout Butts BBQ Sauce, and pour about 1/4 cup into the bottom of your pan. Place your tooth-picked rumaki into the pan in rows, and then drizzle another 1/8 cup of the sauce over top of the rumaki. Bake.

B) Ginger-Soy Rumaki: Place your tooth-picked rumaki in the pan in rows. Meanwhile, mix together 1/8 cup low-sodium soy sauce, 1 tablespoon Butter Olive Oil (or 2 tbspn melted butter), dash of cumin, and 2 teaspoons ground ginger. For the ginger, if you happen to have pickled ginger on hand, you could substitute either 1 teaspoon of the pickled liquid OR 2 teaspoons of blended pickled ginger (solids only) for the ground ginger. Mix this well. Pour over rumaki and bake.

C) Garden Veggie Rumaki: Place your tooth-picked rumaki in the pan in rows. Sprinkle Garden Veggie and 2 tablespoons Garlic Mushroom Olive Oil over the asparagus, evenly. Bake.

So I sincerely hope that you enjoyed these, and if you try them, please let me know which version you tried (even if it’s your own) and how you liked them!

Craft You Later,
Beth

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