Delicious Lamb Chops Recipe

I realize lamb isn't everyone's cup of tea but this recipe is easy, delicious, and will make a fan out of anyone who doubts that lamb can be delicious. I don't recall where I got this recipe from but it has livened many a dinner party for me. You will need a small skillet with its lid.

 

2 lamb chops (approximately 1 pound.)

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon minced onion

1/3 cup lemon juice

2/3 cup water

 

Slowly heat the olive oil in skillet. Add the lamb chops and brown well on both sides (approximately five minutes.)

 

Add the remaining ingredients together in a bowl and mix well. Pour over the lamb chops in the skillet. Bring to a boil. Reduce heat and simmer, covered, for about forty minutes or until the lamb is tender. Remove chops.

 

Thicken the oil mixture in your skillet with 1 tablespoon corn starch and 1/2 cup water. Bring to a thick consistency.

 

Serve your lamb chops with white rice (prepared as per manufacturers instructions) and gravy.

 

(You can double and/or triple the ingredients as necessary.)

 

Enjoy!

 

C

Lemon Daiquiries

You’ll need your blender for this one.

1 ½ cups Bacardi Dark Rum
1 can Minute Maid frozen lemonade (thawed)
½ can water
½ blender pitcher of crushed ice

Combine the above ingredients in your blender and mix on high for about a minute. Serve in chilled glasses.

Warning: This may have the consistency of a milkshake but it has the effect of morphine if you overdo it.

Enjoy!

C

Peanut Butter - Potato Pinwheels

This is a recipe I got from my mother. It is very easy to make and is a delicious candy to serve on any occasion.

1/4 cup mashed potato flakes
2 tablespoons milk
1 teaspoon vanilla flavoring
1 pinch of salt
1 sixteen ounce package of confectioner's sugar
1/2 cup creamy peanut butter

Combine mashed potato flakes, milk, vanilla flavoring, and salt in a bowl. Mix well. Stir in the confectioner's sugar until it reaches the consistency of dough. Chill in the refrigerator for 1 hour.

 

Place a length of wax paper on your countertop. Take the potato dough from the fridge and knead it into a rectangular shape about 1/4 inch thick. Spread the peanut butter onto the dough until you've completely covered it. Then, being careful not to "tear" your dough, roll it into a log. Refrigerate for another hour.

 

Cut your candy into pinwheels and serve.

 

Enjoy!

Carey

Shepherd's Pie

This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!

Preheat oven to 350 degrees.

Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.

To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

Carey

Italian Chicken

4 boneless, skinless chicken breasts
Pasta Sauce
Shredded Mozzarella Cheese

Preheat oven to 400 degrees.

 

Wash your chicken breasts and place them on a lightly greased baking pan. Bake for twenty minutes. Remove from oven.

 

If you haven't made your own pasta sauce, use any brand you like (my current favorite is the tomato, garlic, and onion variety from Ragu.) Put three to four tablespoons of pasta sauce over each piece of chicken. (Don't use the tablespoon from your measuring spoons; use a tablespoon from your kitchen utensils drawer.)

 

Lightly sprinkle each chicken breast with the shredded mozzarella cheese.

 

Return to oven and continue baking for another fifteen to twenty minutes.

 

Serve with any vegetable(s) you like and either garlic bread or rolls.

 

Enjoy!

Carey

Loaded Potatoes 2.0

This is a delicious dish that isn't very hard to prepare. I got this recipe from a lady I used to work with who was always bringing in goodies for the rest of us. I make it for guests and occasionally just for myself. LOL.

4 large boneless, skinless chicken breasts
2 dozen red potatoes
1 pound peppered bacon
1 packet onion soup mix
1 pound shredded cheddar cheese (mild or sharp according to personal taste)

Preheat oven to 400 degrees.

Take four large boneless, skinless chicken breasts and place them on a greased pizza pan. Sprinkle lightly with garlic salt. Bake for thirty minutes or until they fork tenderly; cut into bite sized pieces when done.

Turn the oven temperature down to 350 degrees.

Take two dozen red potatoes, wash them thoroughly and cut each potato in half. Boil until tender (about half an hour to 45 minutes depending on the size of the pan you use.) Drain in a colander.

Fry one pound peppered bacon until crispy. Drain grease from the bacon and cut into pieces roughly the same size as the chicken chunks you’ve already prepared.

Put your potatoes into a casserole dish, add the chicken and bacon, and stir it all together until well mixed.

Prepare one packet of onion soup mix per directions. Pour over the meat and potatoes. Sprinkle one pound of shredded cheddar cheese over everything.

Bake at 350 degrees until the cheese is melted and slightly browned (about fifteen to twenty minutes.)

Serve with steamed vegetables (Bird’s Eye make a delicious blend called Asian Medley that you can find in the frozen food section of your grocery store) and whichever bread you choose.

Enjoy!

Carey

 

Easy Peanut Butter Fudge

The name says it all.

 

Origin of recipe: Who knows?

 

Take a 9 x 7 casserole dish and grease with margarine.

 

2 cans milk chocolate cake frosting (Whatever brand you like.)

2 cups creamy peanut butter (Whatever brand you like; if you're feeling adventurous use chunky peanut butter!)

 

Melt the cake frosting in your microwave. (Be sure to peel away all the aluminum sealant from under the lids or you'll be sorry.) This will take 1-2 minutes depending on the power of your microwave.

 

Once melted, pour the frosting into a mixing bowl and add in the peanut butter. Take a spatula and beat the hell out of the whole mixture! The aim is to have everything stirred together until it is a creamy consistency.

 

Pour into the greased dish and chill in the refrigerator overnight.

 

The next day cut into bite size squares and serve.

 

You can thank me later.

 

Enjoy!

 

Carey