Herbaceous Grilled Lamp Chops

Herbaceous Grilled Lamb Chops

Herbaceous Grilled Lamb Chops

Last weekend I visited a Persian market.  The market filled me with all sorts of food inspiration, but it mostly left me with a strong desire to eat lamb.  I guessing that desire came from the cooked foods section, which had fresh lamb kabobs and shawarma. The market also housed a rather large meat department, it had lamb in every form, hooves, hearts, livers, basically every part of the lamb that a better cook than I am could possibly want to cook. A far cry from the selection at my local Whole Foods! I feel like I hit the lottery if they have stewed lamb meat once every 4 months.  Wouldn’t it be fabulous to be able to walk into your local market and find, um..choices?  Like ramps in the spring time, in California–but I digress.  Let’s just say, I left the Persian market with market envy.   I shop at Whole Foods so often that when I go into a conventional grocery store, I’m always amazed at how inexpensive things are.  Haha..call it reverse sticker shock! Thank you Whole Foods!  Surprisingly, I did not leave the Persian market with lamb.  I did find some great spices, some pomegranate molasses, and a few other great items.  I left with my new finds and a mission to cook these lamb chops.

Pin It!

Pin It!

 

 

 

Ingredients:

1 lb lamb chops

2 tablespoons of fresh rosemary, finely chopped

4-5 cloves of garlic minced

1 teaspoon lemon powder, can sub with lemon zest

1/2 teaspoon of olive oil

Directions: To a small bowl add garlic, rosemary, lemon zest and oil, mix well.

image

Dry lamb chops, season generously with sea salt. Rub the lamb chops with the herbaceous garlic paste.

image

Place lamb chops on a hot grill, and cook for 5-7 minutes on each side, or until lamb chops are cooked to your liking.  Remove from grill, serve with a fresh squeeze of lemon and enjoy!

image

Creamy Caesar Salad Dressing

Creamy Caesar Dressing--DIY Caesar Salad Dressing

Creamy Caesar Dressing–DIY Caesar Salad Dressing

My latest obsession is salad.  Crispy and crunchy vegetables with a drizzle of oil, and a splash of citrus or vinegar–what’s not to love?  Salads are a great way to get in a few servings of fresh vegetables in their raw state.  As much as I love salads, they can become a bit boring if you don’t mix things up a bit.  The easiest way to do that is to switch out the vegetables and the dressing.  I often make caesar salads with romaine lettuce, but sometimes I switch out the romaine and replace it with baby kale, or lacinto kale.  It makes for a hearty salad and an especially delicious twist to the standard caesar  salad, we are all used to.  I’ll post the recipe I use for the kale caesar another day, but today, I’m sharing my recipe for my favorite creamy caesar salad dressing.  It’s my go to dressing, when I crave a creamy salad dressing.

Pin It!

Prep time: 10 minutes

Cook time: none

Ingredients:

1 clove of garlic pasted

2 Tablespoons of lemon juice

1/2 teaspoon of worcestershire sauce

1 tablespoon of anchovy paste

2 large egg yolks

1/4 cup grape seed oil

5 teaspoons of olive oil

3/4 cup of freshly grated parmesan cheese

black pepper to taste

Directions:  To a small bowl add the grated garlic and lemon juice, allow to sit for 10 minutes.  If you have a hand mixer like I do, add the lemon garlic mixture, (after it sits for 10 minutes), and the rest of the ingredients to a bowl and mix until the mixture thickens–about 1-2 minutes.

image

Transfer to an air tight container and chill until ready to use.

image

If you don’t have a hand mixer,  whisk worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture.



While whisking, drizzle grape seed oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.


 Add 3/4 cup Parmesan and pepper to taste; whisk until incorporated:

image

Curry Spiced Crab Cakes with Raita

Curry Crab Cakes

Curry Crab Cakes

We have been chugging along here, still trying to help Page adjust to being in school and away from me. Friday was hard, as soon as we pulled up to her school she began to cry. It was so hard to leave her, she was crying and begging me not to–this parenting gig is hard! Despite the hard drop off, she did much better through out the day, than she had the day before…baby steps.  In other more happy news, we got a new refrigerator! We settled on a Kenmore Elite LG Grab-N-Go and we could not be more happy. Our old refrigerator was 20 years old, so we could have gotten away with getting something much less expensive and it still would have been an upgrade for us.  The Grab-n-go feature is great, but what really sold me on this refrigerator was the airtight compartment it has. I’ve had a bundle of kale in the airtight compartment for 2 weeks, it is still as fresh, and crisp as the day I bought it.  It would have been trashed in my old refrigerator.   Now on to the crab cakes. I love crab cakes, and I love crab curry.  so why not combine the two? I topped these with raita,  but these are equally as delicious all on their own alone.

Pin It!

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

8 ounces lump crab meat

1 egg

2-3 tablespoons coconut flour

1/4 teaspoon lime powder (or zest)

3 tablespoons of finely chopped cilantro

2 teaspoons of curry powder

1/4 cup of onion, finely chopped

1 large garlic clove minced

1 tablespoon of lime juice

2 tablespoons of oil, I used olive

2-3 Tablespoons of butter or ghee for frying crab cakes

Sea salt to taste

Recipe for Raita

1/2 cup of full fat organic yogurt

1/4 cup of chopped tomatoes

1/4 cup of chopped cucumber

3 tablespoons of finely chopped red onion

3 tablespoons of cilantro, finely chopped

sea salt to taste

Directions for raita :  Combine all ingredients in a bowl and refrigerate until ready to use.

Directions for crab cakes: Heat oil in a saute pan, add in onion garlic and curry seasoning, cook for 2-5 minutes or onions turn translucent.

image

Transfer onion curry mixture to a bowl to cool ( 5 minutes).

image

Add in crab meat, cilantro, egg, lime zest and coconut flour and combine well.

image

Once crab mixture has come together form patties for frying.  Heat the butter or ghee in a skillet, add crab patties and fry until golden brown on both sides, about 4 minutes on each side.

image

Remove from heat and enjoy!

imageIf you like this recipe you may like my other crab recipes:  crab cakes, crab fried rice,  steamed crab recipe or crab taco’s.

Za’atar Spiced Chicken

Za'atar Spiced Chicken

Za’atar Spiced Chicken

If you’ve been following my blog for awhile now, then you know that I’m enamored with Mediterranean spices, and food. One of my favorite things to have when I go out for dinner at a middle eastern restaurant is a naan bread with za’atar spices on it. What’s not to like? Piping hot crispy bread with a tangy spice, and hot olive oil…yum! I’m drooling at just the thought, it’s just so yummy. If you’re not familiar with za’atar you’ve been missing out. It’s simply a mixture of thyme, sesame seeds, marjoram, cumin, and sumac. With the exception of the sumac, you probably have all the ingredients to make it in your cabinet right now. You can’t make this without the sumac though, it’s tart and tangy flavor would be missed. The herbaceous smell of this spice is reason enough to use it. It pairs well with many meats, not just chicken, but on chicken it is amazing. I will share my recipe for my own homemade za’atar spice in a future blog, but for this, a store bought version will do. I got a packaged za’atar spice blend at Whole Foods in the spice aisle. While it’s not as good as my homemade version, it’s very close.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients
1 tablespoon of za’atar spice
Juice of half a large lemon
1 tablespoon of olive oil
2 cloves of garlic grated
5-6 (1lb) boneless skinless chicken thighs
Sea salt and black pepper to taste

Directions: Pre-heat the oven to 425F. Mix the za’atar, lemon juice, garlic, and olive oil together in a medium bowl. Season the chicken with sea salt and black pepper, then toss in the bowl with the marinade and mix well. Line a baking sheet with foil, then add the chicken, and place in the oven, for 15-20 minutes, or until chicken is cooked through. Remove from the oven, serve and enjoy!

Salmon Sorentina

Salmon Sorrentino

This week has been so hectic on the work front for me, so I apologize for not posting a recipe sooner, but sometimes life really does get in the way of me posting. One of my favorite types of restaurants are those hidden gems nestled within a quaint neighborhood. For some reason the city that I live in is scattered with exactly those types of restaurants. Literally there is a home lined street and at the end of that street is a restaurant. The locals here love these little gems and know exactly where they are. So there is little fear that any of these restaurants will actually ever go out of business. We have this amazing little Italian Cafe near our house, and one of my favorite things on the menu there is Salmon Sorentino. All the elements in the dish speak to me. I love the saltiness of the kalmata olives, and the brininess of the capers, they all work together perfectly in the cream sauce. This recipe is my version of the restaurant version.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Ingredients:
1lb of salmon
1 cup of heavy cream
1 clove of garlic chopped
3 tablespoons of capers drained
1/2 cup of kalmata olives
5 basil leaves chopped
2 tablespoons of olive oil

Directions:  Add oil and garlic to a frying pan and cook until you can smell the garlic 15-20 seconds. Add in cream, salmon, olives, and capers, cook for 7-10 minutes or until salmon is cooked through. Add in basil, turn off fire and enjoy on a bed of pasta, or spinach, or with some steamed veggies.  If you love this, you will probably love my recipe for Chicken with Lemon Caper Cream Sauce

Follow and like me on Facebook: http://www.facebook.com/lazygirldinners

Crab cakes with Mango Coulis! Gluten free and Paleo

Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.

Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes

Mango coulis
1 large ripe mango,  cut and cubed
1/3 cup of water or more if you like it thinner

Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.

Directions:
In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.

Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,

Remove and serve with mango coulis and enjoy!

What does your favorite crab cake recipe have in it? Share, I’d love to try it!

Follow and Like me on Facebook: http://www.lazygirldinners.com

Gluten free Fried Chicken

I don’t fry chicken very often maybe once or twice a year. Fried chicken really isn’t something I want to make a main stay in my family’s daily diet, if you know what I mean. If I have a craving for fried chicken I usually make my “Tofu fried chicken”.  However, anyone who’s ever had fried chicken, (is there anyone who hasn’t?), knows how delicious and addicting real fried chicken can be. When we travel outside the United Staes, it’s always interesting to see the sheer number of fast food fried chicken restaurants there are. Besides McDonalds, KFC and Churches chicken seem to have a solid hold on the worlds fast food dollars, and they seem to be everywhere! Is there a healthy way to fry chicken, um…probably not! But there are ways to make fried chicken healthier. Baking fried chicken, is one option, but then again that’s not really “fried chicken.” Removing the skin is another option, but I have to admit it’s one of my favorite parts of fried chicken, a crispy skin is everything! This particular recipe has no skin, it’s gluten free, and Paleo because I use coconut flour, and it’s super duper yummy. Frying it in coconut oil adds another delicious flavor profile, trust me when I say that you want to try this recipe. It is beyond delicious!  My daughter isn’t a big meat eater, but one bite of one of these golden nuggets and she was a chicken convert. She kept asking for, more, and more, and “more of that chi-ken.”

Here’s what you need:
1lb of boneless skinless chicken thighs, cut into 2 inch chunks
Sea salt to taste
Black pepper to taste
1/2 cup of Coconut flour
1/2 cup of coconut oil

Directions:
Heat coconut oil in a cast iron skillet over medium high heat. Add coconut flour to a small bowl. Season chicken with sea salt and black pepper:

Dredge the chicken in the coconut flour:

Add Chicken to the hot coconut oil. Cook for about 10-15 minutes, flipping the chicken half way through, to brown on both sides:


Once chicken is cooked through, Remove from the oil and place on paper towels to absorb any extra oil, then enjoy!

Have you ever fried chicken in something other than vegetable or canola oil? How did it turn out?
Like my Facebook page: http://www.facebook.com/lazygirldinners