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Baked Lamb à la Beth

Hello Cooking Friends,

I was in the mood for lamb the other night, and happened to have 4 lamb shoulder chops in my freezer. So I thawed them out, then went hunting some recipe ideas. I looked around for some inspiration of lamb chops, and really just decided to wing it… According to my brother, that turned out to be a good call. Whew and Yay!

Baked Lamb à la Beth!

First take your raw lamb (defrosted if had been frozen), and place in a pan to bake. I ended up using two 8×8 cake pans, because I was planning on doing nut and nut-free versions. Once the meat is in the pan, do the following for EACH lamb chop, in this order: pour about 1 tablespoon of Garlic Olive Oil, 1 tablespoon Rice Vinegar, 1/2 teaspoon Sundried Tomato, Parmesan & Garlic Olive Oil, 1/2 teaspoon Blood Orange Olive Oil, 1/2 teaspoon Dark Chocolate Balsamic Vinegar, 3 shakes Dried Tomato & Garlic Pesto Mix, and 2 shakes Garden Veggie Dip Mix. I’m including the links for 2 reasons: a) you can go buy these exact items if you so chose, and b) so you know what they are & what’s in them so you can find an appropriate substitute! 

Back to cooking. Next, top your lamb-in-the-pan, evenly distributed across all chops, with 1/2 cup diced green pepper, 6 oz diced mushrooms, and 1/2 cup Walnut Chips (1 small package). If you’re only doing half of the lamb chops with nuts, like I did, then just use 1/4 cup Walnut Chips. 

Bake at 350 for approximately 30 minutes, and this will get you a medium-well lamb chop dish. Now, before we go on I need to explain something. I do NOT eat any meat raw-in-any-part except sushi. I get my fish well-done, my poultry extra-well done, my lamb and other red meats well done, hamburgers well-done, and so on. I saw the outside of this lamb (granted partly concealed by so much yummy vinegar-oil-veggie goodness), after 30 minutes, and thought it was well done. I sliced into it and it was still a little pink, but I tried it on a whim. It was delicious. My brother likes his meats medium-rare, but he really liked the way it came out as well. So I figured I’d let you all know in case you are in the WELL family like me! 

We had the leftovers for lunch the next day, and microwaving it for 90 seconds made the meat into well done state (but not dried out), which was still just as delicious since the juices of the oils-and-vinegars were still surrounding the meat and veggies.

Lamb with mushrooms, green peppers, oils & vinegars, oh my!

So that is how I made my lamb chops, and they turned out really well, so I recommend you try something along these lines if you like lamb (or steak or whatever other red meat you so chose), particularly with the Dark Chocolate Balsamic added – that just made it, for me. Not too sweet, but not too chocolatey either. Mmmm. 🙂 Let me know what you think! 

Craft You Later,
Beth

Quick Dinner Night: Easy BBQ Chicken and Rice

Hello Food Friends!

I was in the mood for a healthy, quick and easy dinner the other night, and had just purchased a BBQ sauce from a winery I stopped into – so I naturally decided I wanted to barbeque some chicken up. In the oven of course. I did say “quick”, and since the only grill I have is a charcoal grill, that would completely defeat the point of “quick”, now wouldn’t it? I thought so too. Thus I decided to make BBQ Chicken with Veggie Rice. Mmmmm.

Anyways, as I’m sure many of you reading my blog have learned, I typically add stuff to whatever I’m making even if it is using a prepared sauce of some kind. This sauce, however, I didn’t do anything except spray the pan with PAM before baking. I didn’t even add in water to the pan! I know, I know, contain your shock, it’s hot outside and I don’t want you to faint now…! tee hee hee.

So I used the Laurel Gray Crazy ‘Bout Butts BBQ Sauce, and doused the chicken (sliced thinly like chicken tenders) in it in a shallow 9×13 pan. I preheated the oven to 350, put the chicken in, and baked for 22 minutes. The chicken came out so tender that you could cut it with a fork, and it was incredibly yummy smelling.

BBQ Sauce!

For the rice dish to go with it, I bought 2 pouches of  Uncle Ben’s Original Ready Rice (the microwaveable kind), 15 oz can of Sweet Peas (drained), 11 oz can of Corn (drained), and a 15 oz can of Black Beans (rinsed & drained). I also had on-hand sampler bottles of Basil Extra Virgin Olive Oil and Chipotle Extra Virgin Olive Oil from True Olive Connection, of which I used about 2 teaspoons each. You can substitute regular Extra Virgin Olive Oil for those quite easily.

Rice Ingredients!

To compile the rice dish, I put the 2 pouches of rice in the microwave for 1 minute 40 seconds, then dumped into a microwavable dish. I drizzled the 2 teaspoons of each olive oil onto the rice (don’t mix). Finally I put peas, corn and black beans on top – then mixed the heck out of it! Put it back in the microwave for about 3 minutes, and then mix some more. This should be hot, fully cooked and ready to serve!

Making the Rice.

Now plate the rice, then add the chicken (once fully cooked) on top, and voilà, you have a tasty and very pretty presentation that was super simple! I was able to get 6 servings out of this!

Simple, Quick BBQ Chicken & Rice

Let me know how you like this, and hope you enjoy! Until next time….

Craft You Later,
Beth

To Olive or to Vinegar…

Hey everyone!

I am taking a break from beer today to discuss a new cooking shop find, courtesy of my friend Mary. We went a long period of time without seeing each other so, as friends, decided to remedy that last night. We also decided to get productive for her pre-wedding craft preparations.

 

Please Note: Mary has 2 cats who are adorable but insane (as cats are prone to being). 😉 Love you Dom & Bob!!!! So she needed someone there who they are timid around so we could actually get the crafts done without them becoming cat toys!

So I agree to bring a bottle of wine and Mary says she’ll feed me for helping her out. Because I really need incentive to a) see my friend, or b) be crafty. Hah! Again, I say HA! 😉

So without spoiling the craft ideas that she came up with for her centerpieces, which we put together, let me just say that the stuff she found at Hobby Lobby is freaking perfect for her. They are doing a Rockabilly/Rocker style wedding, and not so surprisingly Hobby Lobby had a slew of great stuff for this color and pattern wise. So we had fun doing that. But no pictures or more details until later… 😛 Nice try, though friends.

No, this entry is about food. Yummy delicious food. And a new take-all-my-money-and-give-me-yummies website that I found. In her travels, Mary found this GREAT shop in Santa Cruz, California, called The True Olive Connection. I. Am. In. Love. And so is my tummy.

So Mary made a delicious chicken, melt-on-your-tongue delicious chicken. To accompany this chicken, she steamed cauliflower and topped it with a bit of Brummel & Brown’s Yogurt Spread. Delicious again.

Then she poured some Serrano Honey Vinegar into a saucepan and sautéed some spinach. This added a bit of a zing to the spinach that was tempered by the sweet. It wasn’t too sweet, and it wasn’t too spicy – it was a perfect subtle balance of flavor. And delicious again.

Then we had the toasted bread and dipping sauce. You’ve seen many Italian restaurants (large and small) doing this – you combine olive oil with spices and sometimes balsamic vinegar, swirl it all together, and voilà – a dipping sauce that is heart healthy. This is even better. This is a dipping sauce to write home about. Truly. I did, twice, today.

Combine the following in a dish that has a lip around the edge – or a bowl: a few spoon-fulls of Blood Orange Olive Oil and half that amount of Dark Chocolate Balsamic Vinegar. Taste this and make sure you are sitting down. You will have a moment, I promise you. It’s like dessert but not. It’s bread with all the flavors of dessert and none of the calories of adding it in. It is heart healthy ambrosia. It is delicious. Oh, and I dipped my chicken in this wondrous concoction also – heaven! I love my dessert, but I didn’t need any after this. Just a nap. 🙂

To go with this awesomeness, I brought a 2009 3 Muses California Merlot (we had an accidental theme going here for Cali!), which was very yummy, slightly fruity with undertones of chocolate.

So yes this is Mary, not me, who is creating this wonderfulness, however we both love to cook. So when Mary saw my face, she had to show me the store name, and add in that they ship. So there goes part of a pay check, haha!

I am placing this order this week, and I plan to experiment weekly with these wonders – and have no fear, I will keep you in the loop on them! 😉
Medium Bottle Dark Chocolate Balsamic Vinegar
Medium Bottle Blood Orange Olive Oil
Medium Bottle Serrano Honey Vinegar
Sample Bottle Cranberry Pear Balsamic Vinegar (1/6)
Sample Bottle Blackberry Ginger Balsamic Vinegar (2/6)
Sample Bottle Black Cherry Balsamic Vinegar (3/6)
Sample Bottle Chipotle Olive Oil (4/6)
Sample Bottle Cilantro & Roasted Onion Olive Oil (5/6)
Sample Bottle Wild Mushroom & Sage Olive Oil (6/6)

I am already imagining different pairings for chicken, pork, turkey and ham for these delicious options. So keep watching to see what I come up with. But in the meantime, check out this little shop in Santa Cruz and see what you can think of to try. Let me know if you come up with any good concoctions!

Craft you later,
Beth

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