Rosemary Garlic Lamb Loin Chops

Makes: 4 servings

1 Recipe Tomato-Balsamic Rice (see note)

4 lamb loin chops, cut 1 ½ to 2 inches thick (total of 2 lbs)

1 Tbsp snipped fresh rosemary

3 cloves garlic, mashed

½ tsp salt

½ tsp ground black pepper

1 Tbsp olive oil

2 cups cherry tomatoes

1 tsp balsamic vinegar

Rosemary sprigs (optional)

1.        Prepare tomato-balsamic rice (see below).  Meanwhile, arrange oven rack so that the top of the chop surface is 4-5 inches from the heat when placed on a broiler pan.  Make sure to account for the height of broiler pan and chops.  Pre-heat broiler.

2.       Coat the top of broiler pan with nonstick cooking spray.  Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.

3.       Broil chops for 18-20 minutes or until instant read thermometer inserted in chops registers 145 degrees (medium rare doneness), turning occasionally to brown evenly.

4.       In large skillet heat oil over medium heat.  Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften.  Stir in vinegar.

5.       Serve chops with tomatoes, and tomato-balsamic rice.  Top with rosemary sprigs.

Tomato-Balsamic Rice:

In a medium saucepan combine 2 cups water, 1 cup uncooked jasmine or long grain rice, and ¼ tsp salt.  Bring to boiling; reduce heat.  Simmer, covered, for 18-20 minutes or until rice is tender and liquid is absorbed.  Stir in one 14.5 oz can of diced tomatoes with basil, garlic, and oregano, drained; ½ cup frozen peas; and 1 tablespoon balsamic vinegar.  Cover, let stand 5 minutes to heat through (makes about 4 servings).

Baked Ham with Mustard-Plum Glaze

Makes: 12 servings

1 3-4 lb small smoked bone in ham

1 10 oz jar plum jam (1 Cup)

¼ C pomegranate juice

1/8 tsp ground cloves (optional)

1 Tbsp Dijon style mustard

6 medium leeks

Salt and pepper

½ cup finely shredded parmesan cheese

½ C soft bread crumbs

½ Tbsp butter, melted

Fresh sage leaves (optional)

1.       Preheat oven to 350 degrees.  Place ham on a rack in a foil lined roasting pan.  Roast, uncovered, for 45 minutes.

2.       For sauce: In small sauce pan stir together jam, pomegranate juice, and ground cloves.  Heat over low heat until melted and combined.  Spoon half of the sauce over ham.  Tent with foil.  Roast for 1-1 ½ hours more or until internal temperature of ham is 140 degrees.  Remove, let stand, covered, for 10 minutes.  Stir mustard into remaining sauce and heat through.

3.       For leeks, trim root ends and tough green tops.  Halve leeks lengthwise.  Remove and discard tough outer layers.  Rinse well, Arrange leek halves in a 2 quart rectangular baking dish.  Add 2 Tablespoons water.  Sprinkle leeks lightly with salt and pepper and ¼ cup of the parmesan cheese.  Cover with foil.  Bake in the oven with ham for 35 minutes.  Uncover, sprinkle with bread crumbs and remaining cheese.  Drizzle with melted butter.  Bake Uncovered for 15 minutes more or until leeks are tender (they should yield easily when pierced with a fork) and topping is brown. 

4.       To serve, lightly spoon some of the remaining sauce over the ham.  Slice ham and serve with remaining sauce and leeks.  Garnish with sage leaves.

Recipe for Love (Happy Valentine's Day!)

Recipe for Love
Ingredients
2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness
Method
Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.
~ Author Unknown ~

Fruit Tart

Fruit Tart

Crust:
1/2 cup confectioners sugar
1 1/2 cups flour
1 1/2 sticks butter softened and sliced
Combine in food processor until the mixture forms a ball, with your fingers press the dough into a 12 inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake at 350 degrees for 10-12 minutes until very lightly browned. Set aside to cool.

Filling: (I double this because I like more filling)
1 - 8 ounce package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Beat together until smooth. Spread over the cooled crust

Topping:
Fresh strawberries sliced, kiwi slices, blueberries, raspberries
arrange over the filling as you like. I also change the fruit around as I like, I use bananas, blackberries you can use whatever you like.

Glaze:
1 6 ounce can frozen limeade concentrate thawed
1 Tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
whipped cream for garnish

Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool With a pastry brush, brush the glaze over the entire tart. You will not use all of the glaze. (If you mix the cornstarch and sugar together first it mixes in easier)
Keep the tart in the refrigerator. slice into wedges and serve with a dollop of whipped cream.

Thai Chicken Soup

Thai Chicken Soup

Makes: 6 servings

4 C Chicken broth

2 kaffir lime leaves (or grated zest of 1 lime – see note)

1 3 inch piece lemon grass, thinly sliced

1 3 inch piece fresh ginger; peeled and grated

3 green onions, trimmed and julienned

1 tsp curry powder

½ tsp ground cumin

1 small fresh red Thai chile pepper, seeded and ribs removed, sliced sideways

2 cooked boneless skinless chicken breast halves, shredded

1 C shitake mushrooms, stems removed and sliced

1 T fish sauce

½ C thinly sliced carrots

1 C fresh cilantro leaves (plus a little more for garnish)

½ C bean sprouts

Coarse salt

Juice of ½ lime, plus wedges for garnish

Fresh mint leaves for garnish

In a medium saucepan, bring chicken broth to a boil.  Add the lime leaves, lemon grass, ginger, green onions; curry powder, cumin, chile, chicken, mushrooms and fish sauce.  Reduce heat to medium-low and simmer for 10 minutes.  Stir in carrots, the 1 C cilantro and bean sprouts.  Simmer for 5 more minutes.

Remove lime leaves and discard.  Season with salt and lime juice.  Ladle soup into shallow soup bowls. Garnish with cilantro, lime wedges and mint.  Serve immediately.

Note: Kaffir lime leaves have an exotic floral-citrus aroma.  They can be found at Asian markets.  You can freeze the leaves for up to two months.

Green Bean Casserole

I told you I have recipe's stashed everywhere.  In an effort to clean off my bulletin board I found this one under a couple layers of First Grade art......

Green Bean Casserole

Serves:6

Ingredients:

1 1/3 C French’s French fried onions

1 (10 ¾ oz) Can Campbell’s condensed cream of mushroom soup

¾ C Milk

1/8 tsp pepper

4 C cooked cut green beans

Mix soup, milk, pepper, beans and 2/3 cup onions in 1 ½ qt casserole dish

Bake at 350 degrees for 25 minutes, until hot, stir.

Top with remaining Onions.  Bake 5 more minutes.

Breakfast Cups

Serves 4, can be ammended as needed for larger batches.

Ingredients:

4 Oz Shredded Cheese
8 Strips cooked turkey bacon (finely chopped)
4 Whole eggs
Salt and pepper
4 T light cream
4 T grated parmesan cheese

Directions:
Pre-heat oven to 350 degrees
Spray bottom and sides of a muffin pan  with cooking oil spray.
Drop 1 oz of cheese into each cup.
Place 1/4 of Turkey bacon in each cup.

Break one egg in each cup, leaving whole.

Place one tablespoon of cream into each cup.
Sprinkle with salt and pepper to taste.
Sprinkle each cup with 1 Tablespoon of parmesan cheese.

Bake for 10 minutes.  If desired, brown the cheese under the broiler 2-3 minutes.  Serve warm!