Tuscon Lamb Chops

 Hello Folks....It's been awhile since I posted on here...

Here is a mouth watering recipe for you...Tuscon Lamb Chops.

INGREDIENTS: (Serves 4)

8 to 12 lamb loin or rib chops

3 cloves garlic, smashed and roughly chopped

3 tablespoons fresh rosemary, finely chopped

3 tablespoons high-quality extra-virgin olive oil

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS-

1. Season and Marinate Pat your lamb chops completely dry with a paper towel. In a shallow glass dish, combine the chopped garlic, rosemary, and olive oil. Toss the lamb chops in the mixture to fully coat and let them marinate at room temperature for 15 to 30 minutes.

2. Sear Heat a heavy-bottomed cast-iron skillet over medium-high heat until it is nearly smoking. Season the lamb chops generously with kosher salt and black pepper just before putting them in the pan. Sear the chops for about 2 to 3 minutes on the first side to form a deep brown crust.

3. Flip and Baste Flip the lamb chops and add the butter to the skillet. Once melted, use a spoon to continuously baste the lamb with the foaming, herb-infused butter. Cook for another 2 minutes for a perfect medium-rare (an internal temperature of 130° F to 135° F).

4. Rest and Serve ,Transfer the chops to a warm serving platter and let them rest for 5 minutes before eating to lock in the juices. Serve immediately—traditionally, these are meant to be eaten fresh off the bone using your fingers.

One Pan Pasta with Ground Beef and Cheese

Mug Cake

Tasty Pasta

Creamy Chicken Pot Pie

Banana and Cocoa Cake

Cobb Salad With Pears

 

INGREDIENTS:

For the salad: 

 2 canned pear halves 

6 cups mesclun mix baby greens 

1/2 tbs Parmesan cheese 

1 1/3 cups carrots, grated 

3 tbs walnuts

 For the dressing: 

 1/4 cup pear juice 

1/4 tsp cider vinegar

 1/4 tsp honey 

1/4 tsp dijon mustard 

1 dash salt and black pepper 

1/4 tsp extra virgin olive oil

DIRECTIONS: 

For the dressing, mix pear juice, vinegar, honey, mustard and salt and pepper and olive oil in a blender. 

Put mixed greens in large mixing bowl, drizzle dressing over greens and mix together. 

Add remaining chopped pear, walnuts and grated carrots and toss lightly.

 Portion out 1 cup of salad and top with 1/2 tbs grated Parmesan cheese. 

Makes 6 servings.

Frying Pan Hot Dogs

                            

Easy Pizza

Chicken Lasagna

                                       

A New Look At Oven Baked Chicken

                                         .

Mom's Rum Cake

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix

 1 (3.5 ounce) package instant vanilla pudding mix 

 4 eggs

 ½ cup water 

 ½ cup vegetable oil 

 ½ cup rum

 ½ cup chopped pecans 

 3 tablespoons butter 

 ¼ cup water 

 1 cup white sugar

 ½ cup rum

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

 Combine cake mix and pudding mix.

 In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

 Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) 

 To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

ENJOY!

Lemon Cream Cheese Dump Cake

Here is a great new Holiday dessert-Lemon Cream Cheese Dump Cake

INGREDIENTS: 

1 box lemon cake mix 

1/2 cup unsalted butter, melted 

2 cans (21 oz each) lemon pie filling 

1 package (8 oz) cream cheese, softened

DIRECTIONS:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

 Spread the lemon pie filling evenly across the bottom of the prepared baking dish. 

Cut the softened cream cheese into small cubes and scatter them over the lemon pie filling. 

Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers. 

Drizzle the melted butter evenly over the top of the dry cake mix. 

Bake for 40-45 minutes or until the top is golden and bubbly. 

Allow the cake to cool slightly before serving. 

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 12 servings

ENJOY!

Holiday Punch

Here is a refreshing drink for the Holidays- Gum Drop Christmas Punch.....Check it out-

INGREDIENTS- 

3 cups cranberry juice 🍒 

 2 cups orange juice 🍊 

 1 cup pineapple juice 🍍 

 1 cup ginger ale 🥤 

 1/2 cup grenadine (for extra sweetness and color) 

🍷 Ice cubes ❄️

GARNISH-

Gumdrops

 Orange slices 

 Rosemary sprigs

DIRECTIONS-:

1. Combine Juices: In a large punch bowl, mix cranberry juice, orange juice, pineapple juice, and grenadine.

Stir well to blend the flavors.

2. Add the Fizz: Just before serving, pour in the ginger ale and add ice for a fizzy and chilled finish.

3. Garnish: Decorate the punch with gumdrops on skewers, orange slices, and rosemary sprigs for a festive and colorful touch.

Sweet, fizzy, and full of holiday spirit—this punch is a showstopper for your Christmas celebration!

ENJOY!

The Potato That Is Better Than Meat

Vinegar Dumplings

 

Instant Coffee with Corn Starch

Delicious Bread Pudding

The Best Way To Make Scrambled Eggs

 

Do you want your scrambled eggs to be aromatic, fluffy, and delightful in taste?

 Although it is one of the simplest breakfast dishes, it's very easy to make a mistake that causes the dish to lose its flavor. 

 Scrambled eggs are a very common breakfast choice that provides us with a good portion of protein in the morning. While it seems that a recipe isn't necessary for such a simple process, it's important to remember that even one mistake can ruin the taste of scrambled eggs.

 Don't want to ruin your scrambled eggs? Never add this 

How do you make perfect scrambled eggs? If you're aiming for a delicious breakfast, you must consider the ingredients that can impact the dish's final taste. Milk should never be added to scrambled eggs. Although it enhances many other dishes, in this case, it will spoil the taste of your breakfast. Why? 

 Milk won't aerate the scrambled eggs or make the dish creamy. The only outcome will be that the eggs will start to steam instead of fry, which may result in a dish that doesn't resemble scrambled eggs at all.

 The best additions to scrambled eggs If you want to diversify the classic scrambled egg version, try adding a little butter.

 Another interesting addition that will bring out a different taste from the dish is curry. In that case, it's worth preparing scrambled eggs with pre-sautéed onions and also adding your favourite vegetables, such as cherry tomatoes, bell peppers, olives, or fresh spinach leaves. (I wouldn't do that...but to each his or her own)

Many people also appreciate the classic version of scrambled eggs with onions and bacon. In the fall season, mushrooms are the star additions—lightly stewed chanterelles with chopped chives are popular.

Pot Roast Over Mashed Potatoes

 The perfect Fall afternoon meal!

INGREDIENTS:

For the Pot Roast:

3-4 lbs beef chuck roast 

2 tablespoons olive oil 

1 onion, diced 

3 cloves garlic, minced 

4 carrots, peeled and cut into chunks 

4 celery stalks, cut into chunks 

2 cups beef broth 

2 tablespoons tomato paste 

1 tablespoon Worcestershire sauce 

1 teaspoon dried thyme 

1 teaspoon dried rosemary 

Salt and pepper, to taste For the Mashed Potatoes: 2 lbs russet potatoes, peeled and cut into chunks 

4 tablespoons unsalted butter 

1/2 cup heavy cream (or milk) Salt and pepper, to taste Chopped parsley, for garnish (optional)

DIRECTIONS:

1. Sear the Pot Roast: 

Season the Roast: Generously season the beef chuck roast with salt and pepper. 

Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a crust. Remove and set aside. 

2. Cook the Pot Roast: Sauté Veggies: In the same skillet, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add garlic and cook for another minute. Add Liquids and Seasonings: Pour in the beef broth , tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.

 Cook Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop (or cook in a preheated oven at 300°F for 3-4 hours) until the roast is fork-tender.

3. Make the Mashed Potatoes: Boil Potatoes: While the roast is cooking, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and Mash: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste. 

4. Serve: Shred the Pot Roast: Once the pot roast is done, remove it from the pot and shred it with two forks. Serve the pot roast over a generous helping of creamy mashed potatoes, spooning the vegetables and broth over the top. Garnish: Sprinkle with chopped parsley, if desired. This Pot Roast over Mashed Potatoes is the ultimate comfort food, full of tender beef, savory vegetables, and creamy mashed potatoes. 

Perfect for cold days or family gatherings! 🍖🥔✨ENJOY!