Lamb Chops with Rosemary Sauce

This is the ultimate Unami sauce. This dish is perfect for a warm summer day.

• 8 Tablespoon extra-virgin olive oil, divided, plus more for brushing
• 1/4 Cup roughly chopped onion or shallot
• 2 garlic cloves, roughly chopped
• 2 Tablespoon soy sauce
• 2 Tablespoon balsamic or sherry vinegar
• 1 Tablespoon fresh rosemary leaves
• 2 Teaspoon Dijon mustard
• 1 Teaspoon Worcestershire sauce
• 1 Tablespoon water (optional)
• Freshly ground black pepper
• 4 (8 oz) lamb chops
• Kosher salt

• When ready to cook, heat grill to 450°F and preheat, lid closed for 15 minutes.
• Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
• Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
• Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
• Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
• Let rest 10 minutes. Drizzle with sauce.

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Italian Meaty Casserole

Ingredients:
8 oz Ricotta cheese, Part-Skim
6 oz Mozzarella cheese
1 egg
1.5 c tomatoes, chopped

8 oz mushrooms, sliced

1 onion diced
1 lb Beef, ground
3 tbsp Parmesan Cheese
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Salt
2 tsp Italian Seasonings

Preparation:

1. Preheat oven to 350 degrees.
2. Cook ground beef.
3. Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
4. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
5. Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
6. Sprinkle the remaining 3/4 cup mozzarella cheese on top.
7. Bake for 35 minutes and let cool 10 minutes before slicing.

Makes 4 servings.

Spicy Tomato Braised Pot Roast

So easy! I served over polenta with a nice green salad.

• 1 cup dry red wine
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt, divided
• 1 large carrot, chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 2- to 2½-pound boneless beef chuck roast, trimmed
• ¼ teaspoon ground pepper
• Fresh basil for garnish

• Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.

Slow cooker Barbacoa

This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.

• 1/4 cup lime juice
• 1/4 cup cider vinegar
• 3 chipotle peppers in adobo sauce
• 4 garlic cloves, thinly sliced
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1-1/2 teaspoons pepper
• 3/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup reduced-sodium chicken broth
• 4 ln
• 4 lbs boneless beef chuck roast
• 3 bay leave
• RICE:
• 3 cups water
• 2 cups uncooked jasmine rice, rinsed and drained
• 3 tablespoons butter
• 1-1/2 teaspoons salt
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice
• 3 scallions, sliced thin

Directions

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
• Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
• Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
• Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Cheesy Beef Epinadas

These are so yummy! It takes a bit of time, so it’s a good weekend project. They freeze beautifully for a quick weeknight meal. Just put them on a pan lined with parchment paper freeze then place in a zip lock or meal sealer bag.

For the dough:

3 c all-purpose flour, plus more for surface

1 tsp kosher salt

1 tsp baking powder

1/2 cold butter, cut into cubes

3/4 c water

1 large egg

For the filling

1 yellow onion, chopped

2 cloves garlic, minced

1 ground beef

1 tbsp tomato paste

1 tsp oregano

1 tsp cumin

1 tsp paprika

Salt and pepper

1/2 c chopped tomatoes

1/2 chopped pickled jalapeños

1 1/4 c shredded Cheddar and Monterey Jack cheese

Egg wash, for brushing 

Freshly chopped cilantro, for garnish

In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.

Wrap in plastic wrap and refrigerate for at least 1 hour.

FOR OVEN

Preheat oven to 400° and line two large baking sheets with parchment paper.

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.

Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.

Garnish with cilantro and serve with sour cream.

French Onion Chicken Thighs

This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.

• 1 tbsp unsalted butter
• 1 of chicken thughs
• 3 large yellow onions, sliced thin
• 1/2 tsp salt and pepper
• 1/2 c dry white wine
• 1 1/2 c beef or chicken broth
• 2 tsp thyme
• 1 c grated Gruyere

In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.

Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.

Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.

When it’s done, shred chicken and serve topped with cheese.

Skillet Taco

This is a fun alternative to taco night and comes together super quick.

• 1 lb ground beef
• 1 onion, chipped
• 1 can black beans, einsed
• 1 4oz can chopped green chilies
• 1/2 tsp garlic powder
• 1 tsp cumjn
• 1 tsp chili powder
• 1 21/4 oz can sliced black ilives
• 1 c shredded Mexi cheese blend
• 1 large tomato chopped
• Sour cream
• Tortillas

In a large skillet over medium heat cook onions and beef until almost brown, stir in spices, peppers and beans and cook until heated through. Remove from heat, add cheese, tomatoes, olives and a dollop of sour cream.

Serve with warn tortillas.

Serves 6.

Rare-Roasted Beef with Herbs

Patricia Wells is my go to during the summer, her recipes and easy and always delicious! Even my picky eaters enjoyed it.

• 1/2 c finely minced herbs (tarragon, sage, oregano, mint, chives – what ever you have)
• 1 lb beef for roasting (beef fillet, tri-tip roast, any think cut top round or sirloin)
• Salt and pepper
• 2 tbsp olive oul
• Basil oil for garnish

Preheat oven to 475.

Salt and pepper the beef. Place half the herbs on a plate and press into beef. Flip over and repeat on the other side.

Heat oil is an ovenproof skillet over moderately high heat, add the meat and brown on all side.

Place the skillet in the oven and roast for 12 – 15 minutes until it reaches the temp of 120.

Transfer to a cutting board, cover with foil and let rest 10 minutes.

Slice thin, against the grain. Sprinkle remaining herbs over beef and drizzle with basil oil.

Serves 6.

BBQ Shortribs

If your a meat eater, look forward to lots of recipes for beef! Our neighbors raise Black Angus, and we bough a side of beef.

For my non-meat pals, don’t worry, There will be plenty of non-meat recipes coming your way.

4.5 lb beef short ribs

Salt and pepper

2/3 c brown sugar

2 tsp paprika

1 tsp garlic powder

2 tbsp Apple cider vinegar

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1 tbsp liquid smoke

Preheat oven to 300.

Season with salt and pepper.

Combine the remaining ingredients in a bowl, stir until combined and pour over shortribs.

Cover the dish tightly with foil and bake for 2.5 hours. Remove foil, baste the ribs and bake for another 30 minutes.

Serves 4 – 6.