Greek Marinated Lamb chops

 Greek Lamb Chops

The FoodSaver that my husband gave me for Christmas this year has turned out to be one of my favorite kitchen gadgets of all time! I absolutely love it. I can place meat into a container and push a button and 10 minutes later I have marinated meat! And not just meat marinated on the surface, the marinade goes throughout the meat. The process of sucking the air out and pulsing the marinade in, produces tender, delicious, and fully marinaded meat. It's so awesome that I'm smiling just typing this. I love it when a kitchen gadget does what it's supposed to do, and I love it more when it saves me time in the kitchen. I've been using my new gadget a lot lately and testing out some fun marinades. This lamb marinade is just one of the many, many delicious marinades coming up on the blog for you.

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


Ingredients:
6 lamb chops
1 teaspoon of fresh rosemary chopped finely
2 teaspoons of lemon juice
1 clove of garlic grated or crushed
1/4 cup of organic Greek yogurt
1 tablespoon of olive oil
Sea salt and black pepper to taste

Directions:
In a medium bowl combine ingredients 2-6. Season the lamb chops with sea salt and black pepper then place them in the marinade and toss. Let marinate for 10-20 minutes. Pre-heat the oven 425F, place the lamb chops on a foil lined cookie sheet and bake for 15-18 minutes, remove from the oven and enjoy!

Roasted Cauliflower with Parsley Lemon Sauce

Roasted Cauliflower with Parsley Lemon Garlic Sauce

I love roasted Cauliflower, it's one of my favorite side dishes. My daughter loves it too. Since we eat so much of it, I decided to try it with this little twist. I'm so glad I did because it is definitely something I will add to my arsenal of cauliflower recipes!

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

Ingredients:
1 head of cauliflower roughly sliced
1 cup of flat leaf parsley
1/2 juice of a medium lemon
1 clove of garlic
6 tablespoons of olive oil
Sea salt and black pepper to taste

Directions:
Pre heat the oven to 425 F. Place cauliflower on a roasting sheet/pan toss with 4 tablespoons of olive oil, salt and black pepper, and roast for 15-20 minutes, or until cauliflower is fork tender and takes on a bit of color. While the cauliflower is roasting, place, the parsley, lemon juice, garlic, and remaining 2 tablespoons of oil in a small blender or processor and blend until it comes together. Season the sauce with sea salt to taste. Once the cauliflower is done, toss with 1 tablespoon of the sauce and reserve the rest to serve on the side.

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Corn Griddle Cakes with Turkey Sausage

Corn Griddle Cakes with Turkey Sausage

Do you ever have breakfast for dinner? I don't mean a bowl of cereal, I mean one of those Sunday morning, bacon, and eggs, with a side of cinnamon french toast kind of breakfast dinners! Aren't those the best? There is just something about eating breakfast foods at night that makes them all the more tasty! Cue these corn cakes! They have everything your love about breakfast mixed up in one fluffy delicious cake! Top them with warm maple syrup, and you get the picture!



Ingredients:
7 ounces of breakfast sausage, I used turkey sausage, casings removed
1.5 cups of fresh or frozen, thawed, corn kernels
1 cup of yellow cornmeal
1/2 cup of whole wheat flour
1 tablespoon of maple syrup, or sweetener of your choice
1 teaspoon of sea salt
1 teaspoon of black pepper
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1 1/4 cup of butter milk, (can substitute plain yogurt, or add 1 tablespoon of vinegar or lemon juice to 1 1/4 cup of milk and let sit at least 10 minutes before adding it to the recipe)
2 large eggs
1/4 cup of green onions, can use brown onion as substitute.
Butter or ghee for cooking cakes.

Directions:

• Cook sausage in a skillet over medium heat, breaking up into small pieces, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
• Whisk cornmeal and the rest of the dry ingredients in a medium bowl. Whisk buttermilk, maple syrup and eggs together, and add to the dry ingredients, whisk until just combined. Fold in sausage, corn, and scallions.
  
  

  

  
  
• Heat 1 Tbsp.  butter in a skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled maple syrup yum!!!!
  
  What's your favorite breakfast for dinner meal?
  
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Smoked Paprika Lime and Garlic Chicken

Smoked Paprika Lime & Garlic Chicken

One of my favorite Mexican restaurants serves this super yummy and tangy chicken with paprika and lime. As always I love to try to recreate my favorite restaurant meals in my own kitchen. Let's face it, it's not always convenient to eat out, especially with a toddler who doesn't like to sit for an hour with her hands in her lap. This chicken dish can be made with just parts of the chicken, you don't have to use a whole chicken. I used two kinds of paprika, but if you only have one kind use that.


Prep Time: 5 minutes
Cook  Time: 45 minutes
Total time: 50 minutes

Ingredients
1 Tablespoon of paprika
1 Tablespoon of smoked paprika
2 large cloves of garlic grated or pasted
Sea salt to taste
Black pepper to taste
The juice of two limes
Handful of cilantro
Two tablespoons of oil

Directions:
In a bowl mix the garlic, paprika and oil into a paste, then rub it into the skin of the chicken. Season the chicken generously with salt and pepper. Place on a baking sheet and bake at 425F degrees  for 45 minutes to an hour until the bird is cooked through. Remove bird from the oven, pour on the lime juice and sprinkle with cilantro. Serve and enjoy! It's tangy with a kick from the smoked paprika!