Lamb Stew

For a cool Fall Saturday evening meal,what could be more satisfying than Lamb Stew. This takes a little departure from a classic Irish Lamb Stew. It has more veggies, no potato and uses red wine instead of Guinness beer. You could easily switch this an Irish stew if you’d like. We didn’t have lamb leg or shoulder, so we cut up 4 lamb chops. Lamb shoulder or legSmoked paprika 1 TspThyme 3/4 TspBlack pepper 1/2 TspCumin ground 1/2 TspClove ground 1/2 TspCoriander ground 1/2 TspCarrot 1 1/2 cut into rough equal chunksOnion 1 small thinly choppedGarlic 2 mincedChili flakes 1/4 Tsp (Flatiron Pepper Flakes!)Worcestershire sauce 1/2 tbspOlive oil 3 tbsp2 cup beef bone broth (stock or broth is fine)2 stalks of celery Below are our non-traditional veggie...

Blackened Chicken Sandwich

She wrote, “Dinner tonight?” I replied, “Absolutely. Any thoughts?” “Chicken?” she replied. And thus begins one of the best chicken sandwiches ever created (I would like to think). But it was really good, and very much a team effort. Thus, we give you a Blackened Chicken Sandwich. Mix a half cup of yogurt with the hot sauce of your choice, about a tablespoon. This is the sauce. In a dish, melt some butter. In a plate, mix together some Cajun seasoning with onion powder, garlic powder and paprika. Then saute some thin sliced onions and thin sliced mushrooms in avocado oil. Set them aside. Keep the pan hot. Run think chicken breast slices through the butter, then dredge them in the spice mix. Do this several times. Then put them...

Honey Garlic Chicken Thighs

I’m kinda done with RedMeatMonday®. It’s November and I want to TRY to eat a bit better. So, I’m going for ComfortFoodMonday© for a bit. So tonight I give you a crock pot meal…Garlic Chicken Thighs. Sure, not quite a healthy departure from a slab of beef, but…hey, I’m trying. So I shopped at noon after our dog walk so that I could have this in the crock pot by 1 pm. I bought 2 packs of bone-in, skin-on chicken thighs, with 4 in each. These went straight into the crock. On top of this went one rough chopped onion. This was seasoned with 2 tsp oregano, 1 tsp of salt, 1 TBSP of fresh ground black pepper. Also, I put in a new ingredient I’ve wanted to introduce into my kitchen. Flat Iron Pepper Flakes. This is a combination...

One Skillet Tacos

I call this One Skillet Tacos. We cooked it up to celbrate Día de Muertos. I cook tacos often, but it’s a multi-layered event. But my favorite taco is a One Skillet Taco, where most everything is cooked at the same time, and then put into a taco. In this case we put a little shredded cheese and yogurt on top at the end…but you get the point. Brown off a pound of ground chicken (or pork, or beef, but just strain them well after) in olive oil. Remove. Toss in a diced onion and diced red bell pepper and saute. Add a few cloves of crushed/diced garlic. Crush on some black pepper. Add a can of strained low sodium black beans, stir and return the cooked meat. Add half a jar of salsa. Heat through. Season with chili powder and cayenne to your flavor. Warm up...

Cantonese style Scrambled Eggs for a Sunday Morning Breakfast. AKA Whampoa

This is something I’ve wanted to try for a while. I had a link of andouille sausage left over from what was an andouille between gumbo and jambalaya love-fest over the past two weeks. Normally the Cantonese Scrambled Eggs would be served with slices of pork (or no meat at all) I couldn’t resist. This recipe is based of ingredients I can get locally. This is a recipe for two. Five eggs1/2 tsp salt1/2 tsp sugar,A slurry of 1 tsp cornstarch mixed with 1 tbsp water1/2 tsp mirin wine1 tsp toasted sesame oil1/8 tsp white pepper powder1/8 tsp MSG (Accent)1 TBSP Kerrygold butter 1 Link of sausage of your choice2 Diced green onions (I didn’t have any, so I used chives). Saute the diced sausage and chives. In a bowl, mix all the other ingredients and whip...