Grilled Lamb Chops with Roasted Garlic Butter Baby Potatoes

Just came across this recipe in my DropBox and seemingly it was never shared here. In actuality, it is pretty straight forward, including the potatoes.

Fortunately I was able to buy local lamb, rather than the usual New Zealand. Enjoy!

Grilled Lamb Chops

(Serves 4-6)

  • 8 lamb chops
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1 tsp. of Dijon mustard
  • 2 Tbsp. of chopped fresh parsley
  • 2 Tbsp. of fresh thyme
  • juice of 1/2 lemon
  • 2 tsp. of fresh ground pepper
  • sea salt & fresh ground pepper
  • lemon wedges
  • dried Greek oregano

1. In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.

2. Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the heat). Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.

3. Grill your lamb chops for 3 minutes a side (medium/pink inside) and brush on the reserved marinade on by sides when cooked.

4. Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.

Easy Garlic Butter Potatoes

Ingredients

  • 1 Tbsp. garlic powder or fresh garlic
  • 4 Tbsp. butter
  • 2 pinches Maldon Sea salt
  • 2 pinches black pepper
  • 24 oz. baby potatoes
  • fresh parsley optional, to taste

Instructions

Preheat oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.

Sprinkle 1 Tbsp. garlic powder, 4 Tbsp. melted butter, 2 pinches Maldon sea salt, and 2 pinches black pepper on the potatoes.

Mix potatoes with seasoning until fully coated.

Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.

Roast for approximately 1 hour for crispy potatoes. Enjoy!

Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Creamy Baked Acorn Squash

Amazingly, as I write this I note that is recipe#450! Outside today (August 19) the skies are sunny here in our part of Mexico, but the winds are beginning to howl with the approach of Hurricane Grace. Thankfully, it will pass south of us, but we still expect winds and rain.

Rarely do we see acorn squash in our part of Mexico; for that matter, we rarely see butternut squash or spaghetti squash. Whenever we find them, we grab them up! This latest squash recipe, incorporating sweet potatoes, is awesome!

Creamy Baked Acorn Squash

If you need to feed four people,use two acorn squash…

  • 1 large acorn squash, cut in half and seeds removed
  • 2 tablespoons of grass-fed butter, unsalted
  • 1/2 cup of heavy cream OR coconut milk with cream
  • Salt
  • Pepper
  • 5-6 sprigs of thyme
  • 1-2 sweet potatoes, peeled and sliced (optional)
  • 1 tablespoon of olive oil for the sweet potatoes only (optional)
  • 1/4 cup hard cheese like: parmesan, pecorino Romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

Buen provecho amigos!

Korean BBQ Meatballs with Zoodles

By now you know how much we prefer zoodles over pasta. Here is a different take on the zoodles with a great sauce!

Korean BBQ Meatballs with Zoodles

Ingredients

  • 2-3 large zucchini (400 g)
  • 4 Spring Onions
  • 1 large Carrot
  • 1/2 Red Pepper
  • 1/2 Small Onion
  • 1 T Extra Virgin Olive Oil

Dressing

  • 1.5 T Soy Sauce
  • 1 T Sesame Oil
  • 1 T Honey
  • 1 tsp Minced Garlic
  • Salt and Pepper to Taste
  • Sesame Seeds
  • 1 package fresh meatballs*

*Prepare meatballs according to your preference. I made mine in the microwave and then added them to the skillet and it worked well!

1. Wash and prepare vegetables. Spiralize zucchini and set aside. Slice red onion into thin strips. Julienne carrot, roughly chop small onion. For the Spring onion I chopped the white part small and then cut the green portion into 1/2-inch strips. I used about 2 full spring onions and only the white portion of the other two.

2. Prepare a large wok or frying pan add olive oil and heat oil through. Add carrot and onion, let soften and heat through for 3-5 minutes. Add chopped onion, Spring onion, and red pepper cook for another 3 minutes. Add salt to taste while preparing vegetables.

3. Prepare meatballs. IF using frozen you can put them on a plate in the microwave covered with Saran wrap, leaving a corner for the steam to escape. Three minutes should do it as they will cook in the sauce…

4. Add prepared zoodles. In a separate bowl mix all of the dressing ingredients together and then add them to the wok with all of the vegetables together. You want to heat the zoodles

5. Add meatballs to the vegetables and serve immediately.

Tangy Coleslaw

It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!

Tangy Coleslaw

For the Slaw:

  • 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced

For the Dressing:

  • 1 cup vinegar
  • 2/3 cup vegetable oil
  • 1 cup sugar to taste (actually 1/2 cup is sufficient)
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds

Instructions

  1. Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
  2. Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
  3. Pour the hot dressing over the cabbage and toss well to coat.
  4. Cool the coleslaw slightly, cover, and then refrigerate until serving time.

Spaghetti Squash and Shrimp Alfredo

Most of you are aware of fettuccini Alfredo with its rich creamy sauce. This version replaces the fettuccini (pasta) with shredded spaghetti squash. The recipe includes directions for baking the squash, but in my case I had baked a whole squash the day before for another spaghetti squash recipe with pesto sauce. Since there are only two of us, one squash is enough for two meals. First night – pesto. Second night, reheated squash with shrimp Alfredo sauce. Since this was prebaked squash, I did not keep the shells, obviously.

To simplify both recipes, I used a jar of pesto sauce the first night, and a jar of Alfredo sauce the second night. In both cases, it simplified the preparation! FYI…I wasn’t too thrilled with my photo…LOL. A few leaves of basil would have been a great improvement, but the garden had none.

Spaghetti Squash Shrimp Alfredo (KETO, depending on your sauce)

  • 2 small spaghetti squash, 1.5 – 2 lb
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 lb shrimp thawed if frozen, peeled, deveined, and tails removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1.5 cups Alfredo sauce*
  • 1/4 cup fresh herbs, such as parsley and/or basil, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese

1. Preheat oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to scoop out the seeds. Brush the inside of each half with half the olive oil, and season with salt and pepper. Place on a large baking sheet with the cut side facing up. Season with salt and pepper. Roast the squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with a fork. Set aside to cool for a few minutes, but keep the oven on – you’ll need it in a few minutes.

2. Use a fork to scrape all the spaghetti squash strands out of each squash, taking care not to pierce the squash skin (read the recipe post for tips for flaking the squash, and what to do if you pierce the skin!). Place the spaghetti strands into a large bowl.

3. While the spaghetti squash is roasting, prepare the rest of the ingredients: Chop the herbs.

4. Grate the cheese.

5. In a medium bowl, combine the peeled, thawed shrimp with the salt, garlic powder, paprika, and 1 tablespoon olive oil. Mix with a fork.

6. Heat a large skillet, and add the shrimp to the skillet in a single layer. Cook for 2 minutes, then use tongs to flip each shrimp over. Cook for another 2 minutes, or until the shrimp are fully cooked. Remove from heat.

7. In a large bowl, combine the cooked spaghetti squash, cooked shrimp, 1.5 cups Alfredo sauce, ¼ cup grated Parmesan cheese, and the herbs. Mix well, and place into the 4 spaghetti squash boat shells.

8. OPTIONAL if you are using leftover squash – Arrange the spaghetti squash boats on the same large baking sheet. Top each filled spaghetti squash boat with about a tablespoon of freshly grated Parmesan cheese, and about ¼ cup shredded mozzarella. Bake at 375F for 10-15 minutes, or until the cheese is all melted.

Jiffy Mix Cornbread with Jalapeno and Cheese

Until recently, we were unable to find Jiffy cornbread mix here. Having found it, I searched Pinterest to look for an upgrade to the mix. Below is the enhanced recipe…

Jiffy Mix Jalapeno and Cheese Corn Bread

INGREDIENTS

  • 1 box of Jiffy Corn Muffin Mix
  • 2 Tbsp. of melted butter (I use unsalted)
  • 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
  • 1/2 cup of shredded cheddar cheese
  • 1 /2 of 15 oz. can of Niblets corn – drained
  • 1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (optional)
  • 1 egg

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist

3. Grease an 8×8 pan and pour the mixture into the pan

4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean

5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked.

NOTES

*Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

  • 3 tablespoons neutral cooking oil
  • 2 cups white onion, diced
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 chorizo sausage, diced
  • 2 cups white mushrooms, sliced
  • 1 cup red or green bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon chili flakes
  • 1 lb. lean ground beef
  • 1 jar passata (tomato puree)
  • 1 tablespoon balsamic crema (reduced balsamic vinegar)
  • ¼ cup water
  • 200 grams fresh spaghetti noodles
  • fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

Loaded Mashed Potato Mix

What to serve with some beautiful beef filets? Of course, potatoes, but what kind? Since there were no real potatoes in the house, I turned to my fall back potatoes – INSTANT! (I always have a few different kinds of Idaho Instant potatoes in the pantry). For this recipe, I chose the Idaho Baby Reds.

Not wanting to simply whip up according to the package, I found a recipe on Pinterest. (You are NOT surprised.) It was delicious and perfect with the filets and roasted asparagus. So perfect, that I neglected to take a photo…

Loaded Idaho Mashed Potato Mix

Ingredients

  • 6 cups prepared mashed potatoes made with butter and milk (or broth)
  • 1 cup sour cream
  • 1 envelope ranch salad dressing mix unprepared (I substituted Emeril’s Essence)
  • 2 cups shredded cheddar cheese divided
  • 6 slices cooked bacon chopped
  • 6 green onions thinly sliced (optional)

1. Preheat oven to 350 degrees.

2. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup cheese, bacon and onions.

3. Spread into large casserole dish. Bake for 25 minutes or until heated. Remove from oven and sprinkle top with remaining 1 cup cheese.

4. Return to oven and bake for an additional 5 minutes, or until cheese on top is melted.

5. Garnish if desired with extra bacon and green onions.

6. Serves 6-8

Salmon and Avocado Salad with Japanese Ponzu Dressing

If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.

Smoked salmon and avocado salad with Japanese Ponzu Dressing

Salmon & Avocado Salad with Japanese Ponzu Dressing

Ingredients:

  • 8 oz. smoked salmon – thinly sliced
  • Large handful of wild arugulas
  • 2 avocados – diced
  • 1 English cucumber – cut in rounds and halved

Homemade Ponzu Dressing:

  • 3 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp lemon juice or lime juice (or a combination)
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 tsp low sodium soy sauce or tamari
  • 1/2 tsp of chili pepper flakes

Method:

1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.

2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!