Tag: dinner

GRILLED ROSEMARY LAMB CHOPS

If you’re looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your friends and family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!

I love lamb, especially lamb chops! Just ask my husband. If we go out to a nice restaurant and there is lamb on the menu, there is no debating; I order the lamb!

But for years cooking lamb at home intimidated me. I don’t know why…I guess I assumed it wasn’t easy. But a few years ago, I found a recipe for lamb that looked amazing. My husband had been away on a business trip, and I wanted to cook him a special meal to welcome him home. So I thought I would try to cook lamb. I grilled the lamb (the only way I cook it), and it turned out amazing!! I don’t even remember the recipe, but it was just the first of many times that I have now cooked lamb. I don’t do it often, lamb can be expensive, and the stores here don’t always have it. But l can say that lamb no longer intimidates me! And my whole family loves eating it, including my kids!

The Recipe:

This recipe is so easy and simple and really lets the lamb shine. The key is fresh herbs. You would not get the same result with dried herbs. Honestly, I’ve never tried it with dried because this recipe is fantastic the way it is. We grow rosemary and thyme in our garden, so getting fresh herbs is not a problem. Before growing them, I just picked up the fresh herbs at the grocery store.

Take all of your marinade ingredients and blend them in a mini blender until everything is thoroughly combined and you have a paste.

Trim the extra fat off of the lamb. Lamb always seems to have quite a bit of fat on it. When I first started grilling lamb, I had a big problem with the fat catching on fire and ending up with a grill fire…charred lamb was not what I was going for! However, I have learned that trimming off most of the fat almost eliminates this problem, and the grilling is much more manageable.

Once your lamb is trimmed, brush the marinade generously onto all sides of the lamb. Next, lightly salt the lamb and let it marinate for at least an hour in the refrigerator.

When you are ready to grill the lamb, take it out of the refrigerator and let it come to room temperature (about 20 minutes). Preheat the grill on medium-high to high heat. Once the grill is heated, place the lamb onto the grill. Grill for about 2 to 3 minutes and flip. Grill for an additional 2 to 3 minutes. You are going for a sear on the outside and medium-rare on the inside. If you want to temperature check your lamb for doneness, medium-rare is 130F to 135F. Lamb shines when cooked to medium-rare, so I recommend not grilling it longer. Trust me; it will be juicy, full of flavor, and tender!!

When the lamb is done, remove it from the grill and let it rest for 10 minutes before you serve it. Enjoy!!

Grilled Rosemary Lamb Chops

If you're looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate Time 1 hour
Course Main Course
Servings 4 people

Equipment

  • Grill

Ingredients
 

  • 4 teaspoons fresh garlic, or 4 to 5 cloves
  • 4 tablespoons fresh rosemary leaves
  • 4 teaspoons fresh thyme leaves
  • 2 teaspoons salt
  • 6 Tablespoons olive oil
  • 8-10 lamb chops

Instructions
 

  • In a small food processor, blend together the garlic, rosemary, thyme, salt, and olive oil. Pulse until combined and creamy.
  • Trim excess fat off of lamb chops (see notes).
  • Lightly salt both sides of the lamb chops and then generously brush marinade on both sides of the chops. Let them marinate in the refrigerator for at least an hour.
  • When ready to grill, remove the lamb chops from the refrigerator and let them come to room temperature, about 20 minutes.
  • Heat the grill over medium-high heat, giving it a few minutes to heat up. Add the chops and sear for about 2-3 minutes. Flip the chops over and cook for an additional 3 minutes. You should have a nice brown sear on the outside and still have pink on the inside. Lamb is best-served medium-rare; the internal temperature should be around 125°F. (See below for a more well-done lamb chop).
    **If you want a well-done lamb chop, cook 5 minutes per side or until the internal temperature reaches 150°F.
  • When done, remove from grill and let rest for 10 minutes for serving.

Notes

Lamb often comes with quite a bit of fat still on the meat. I recommend trimming most of it off, not all, because fat does equal flavor and juiciness. The other issue I have run into is the fat catching on fire in the grill and my lamb chops being "fire-roasted," which is not what we are going for. Trimming the fat reduces the chance and size of the grill fire. If the fat does catch on fire, move your lamb chops to an area of the grill where there are no flames; when flames extinguish themselves, move lamb chops back. Do not leave them in the flames, or you will end up with charred chops.
Keyword dinner, grill, lamb, rosemary, thyme
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CHICKEN AND DUMPLINGS

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!

We all have those dishes that we call our “comfort food.” This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this Recipe:

You can grill the chicken, which is my preference, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of oil, salt, and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat for 5 to 6 minutes per side. Always check that the internal temperature reaches 160°F. (Temperature of your grill and grilling time will vary based on your grill).
  • Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160°F. Cooking time will always depend on the thickness of the chicken.
  • Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
  • Melt the butter over medium-high heat in a large pot (like a dutch oven). Add the chopped onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.
  • Next, add the evaporated milk and the chicken stock and stir together until combined well.
  • Bring the soup to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

For the Dumplings

  • Mix all the dry ingredients with a whisk, create a well in the middle and add the milk and melted butter.
  • Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky but not wet.
  • Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes, they will not cook evenly.
  • Cover and cook at a low simmer. They should take about 15 minutes to cook. After 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through.
  • Serve right away, and enjoy!!

Chicken and Dumpling

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes' winning flavor. I know this will become one of your family favorites, just like it is with mine!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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SLOW COOKER CHILI

Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef, and the kicker, a hint of brown sugar and barbecue sauce! So grab a spoon and dig in!

A good, hearty chili should be a staple in your recipe rotation. So I was excited to finally have a chili recipe that would be my go-to! It’s everything a good chili should be; it’s thick, meaty, full of texture, and bursting with flavor. We enjoy it so much; I have even made this chili to take camping. We simply reheat it over the campfire. To be honest, I think it tasted even better, but doesn’t everything taste better cooked over a campfire!

One of the crucial ingredients in this recipe is the meat. If you want to make it without meat, no shame; it will still be amazing. But if you’re going to use meat, make it count. Nobody wants to gnaw on a chewy, tough piece of meat. I’ve bought several different cuts, usually based on what’s available and what looks good. For example, I have bought store-cut stir fry or stew beef. Other times I have purchased a steak and cut it up myself. You could even mix things up and use pork sausage or chicken.

If you are using beef, whatever cut you use, give it a quick sear in a pan. Your goal is not to cook it through but to sear the outside to seal in the juices. Strictly speaking, meat doesn’t need to be seared before it’s added to the slow cooker, but it’s a step I find worth the effort. The caramelized surface of the meat will lend a rich flavor to the finished dish. And meat dredged in flour before searing will add body to the sauce. High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Add a tablespoon of vegetable oil and set the pan over high heat. Add the meat to the hot pan and allow it to sear for a minute, check and flip if caramelized and brown. Repeat on the opposite side.

The vegetables should all be chopped evenly, so they cook evenly. Be sure not to skip rinsing your beans before you add them. Rinsing the beans thoroughly will help them have a less unpleasant effect on your digestive tract (aka gas)…You’re welcome!

Any brand of barbecue sauce will work, but I prefer a nice smoky sauce. It complements the other flavors perfectly!

Cooking times: To give you an idea of my cooking times, I would cook the chili for 8 hours on low or 4-6 hours on high with my standard crockpot. With my Instant Pot, I use the slow cook setting, then set it to the high heat setting and cook for at least 8 hours. The low setting just doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. Also, with the Instant Pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. You will need to adjust your heat settings and cook times based on your equipment.

Cornbread makes the perfect side dish to accompany chili. I have the best Homemade Honey Cornbread recipe. This cornbread is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 

Slow Cooker Chili

Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef, and the kicker, a hint of brown sugar and barbecue sauce!
No ratings yet
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Prep Time 30 minutes
Cook Time 8 hours
Course Main Course
Servings 8 servings

Equipment

  • Slow Cooker, Instant Pot, Crock Pot

Ingredients
 

  • 1 tablespoon oil, for searing meat
  • 1-2 tablespoons flour, for searing meat
  • 1 pound beef, cut up into bite-size pieces
  • 2 teaspoons cumin
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 1 green pepper, chopped
  • 16 ounce can of black beans, drained and rinsed
  • 16 ounce can of red kidney beans, drained and rinsed
  • 28 ounce can of petite diced tomatoes, drained
  • 1 can beef broth
  • 4 tablespoons barbecue sauce, any kind
  • 2 tablespoons brown sugar
  • 1 teaspoon salt, (more to taste)

Garnish

  • sour cream
  • green onions

Instructions
 

  • Add the cut-up meat and 1 to 2 tablespoons flour to a sealable bag and shake to coat. Heat the oil in a large skillet over high heat. Place floured meat in skillet. Cooking for about 1 minute, then flip to sear the other side, just browning or lightly searing the outside of the meat (you do not want to cook it all the way through).
  • Transfer the meat to a slow cooker, crockpot, or Instant Pot. Add the remaining ingredients and stir to combine. Cover and cook for 6 to 8 hours. The high or low setting and cook time will depend on your cooker. **See notes
  • Ladle chili into bowls with a side of rice or rustic bread and top with sour cream and green onions.

Notes

**Cooking times: To give you an idea of my cooking times with my standard crockpot, I would cook the chili for 8 hours on low or 6 hours on high. With my Instant Pot, I use the slow cook setting. I use the high heat setting and cook for at least 8 hours. The low setting just doesn't cook at a high enough temperature, and the vegetables don't always get tender enough. Also, with the Instant Pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. 
You will need to adjust your heat settings and cook times based on your equipment.
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