This rack of lamb recipe is so easy I am almost embarrassed to post it. All you need is grainy mustard, chopped sage, bread crumbs and olive oil.
INGREDIENTS
1 Rack of Lamb With 8 Ribs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3/4 Cup Bread Crumbs
1/4 Cup Chopped Sage
2 Tablespoons Grainy Mustard
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature. It is always a good idea to let all meat come to room temperature before cooking. Season the lamb with the kosher salt and pepper. In a medium size bowl combine the bread crumbs and chopped sage. Rub the lamb with the olive oil. Let sit for another 5 minutes. With your fingers spread the mustard on both sides of the rack of lamb. Make sure to get as much spread around as possible. Next, pack the bread crumb mixture onto both sides of the rack. Place into the oven and let roast for 30 minutes. Check in 20 minutes to see how the lamb is doing. If you want it rare then you may want to take it out. If you want it a bit more cooked then leave in for another 5 to 10 minutes. Remove from the oven and let stand for 15 minutes. Carve the racks into double chops and serve. Serves 2
Broccoli Sicilian Style
I love broccoli and I love this unique Sicilian broccoli dish. Shake up your broccoli and give it a try. Don’t let the anchovy fillets discourage you. Don’t be shy!
INGREDIENTS
1 Small Bunch Broccoli
5 Tablespoons Olive Oil
1 Large Sliced Onion
10 Diced Pitted Black Olives
4 Anchovy Fillets (Cut Into Pieces)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Pound Diced Provolone Cheese
1 Cup Dry Red Wine
Clean the broccoli and cut into very thin slices. Pour 1 tablespoon of the olive oil into a large sauté pan. Place half of the onion slices into the pan, half of the olives and half of the anchovies. Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil. Repeat the procedure until all of the ingredients are used. Pour the remaining olive oil over the top and then add the wine. Cover the pan and cook over a low heat for 30 minutes. You will want the broccoli to be tender. Remove from the heat and serve hot. Serves 4
Saturday Night Turkey Burgers
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Shredded Pork & Avocado Tacos
These Shredded Pork & Avocado Tacos are both low in fat and super fast to make. When I cook all weekend I like to make a quickie Monday dinner. If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert.
INGREDIENTS
17 Ounces Cooked Pork Roast
1 Cup Salsa
12 Taco Shells or Small Flour Tortillas
2 Cups Shredded Lettuce
1/2 Cup Shredded Monterey Jack Cheese
1/4 Cup Pitted & Sliced Olives
1 Cup Low-Fat Sour Cream
2 Sliced Avocados
Preheat your oven to 350º F. Place the cooked pork roast into a baking dish. Cover loosely with foil and put into the oven for 15 minutes. Remove from the oven and shred the pork by pulling two forks through it in opposite directions. Place the shredded pork back into the baking dish and add the salsa. Place the foil back onto the baking dish and put into the oven for 10 minutes. Place the taco shells on a baking sheet and heat for 5 minutes. If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes. To assemble the tacos, put the pork mixture into a warm taco shell. Top with lettuce, cheese, olives, sour cream and avocado slices. Makes 12 tacos.
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
Okra Saute´
I often forget about eating okra. Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway. When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course.
INGREDIENTS
1 Pound Fresh Okra
2 Large Sliced Shallots
1 Sliced Red Bell Pepper
4 Minced Garlic Cloves
1 Cup Shredded Red Cabbage
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Diced Serrano Peppers
4 Tablespoons Grapeseed Oil
Wash and trim both ends of the okra and set aside. In a large size sauté pan or wok heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes lifting the lid occasionally to stir. This will help steam the okra. Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4
Cajun Popcorn
It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack. Here is a good treat that is worth a little splurge.
INGREDIENTS
2 1/4 Teaspoons Kosher Salt
1 1/4 Teaspoons Paprika
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Onion Powder
3/4 Teaspoon Ground Pepper
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Ground Thyme
3/4 Teaspoon Cayenne Pepper
1/4 Cup Melted Butter
24 Cups Plain Popped Popcorn
Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn. Personally I think the stovetop is a better way to pop popcorn. In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper. In an extra-large size bowl drizzle the butter over the popcorn and toss. Add the spice mixture and toss well to coat. Serves 12
Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
