Every now and then we like to do something nice and different for a special occasion, such as an anniversary or graduation etc. My husband always requests the same meal each anniversary.
Rack of Lamb with Cabernet Sauce
2- 1/2 racks of lamb Frenched and trimmed
1 tbs olive oil
Lamb Seasoning
Note*: Depending on where you live, rack of lamb can be difficult or easy to find. It is often sold during the holidays (I try to buy two or three then) if you can't find it. I do recommend the following website. I have ordered from them many times and the price is good considering it has to be shipped to you. The cuts are always perfect and timely shipped. Not to mention the lamb is grass fed. http://www.foxfirefarms.com/. If you did not buy a rack already Frenched and trimmed here is a site that tells you how and has an instructional video: http://uktv.co.uk/food/stepbystep/aid/533117
For the Lamb Seasoning:
(I do suggest you make this up ahead of time)
1 1/2 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp marjoram
1/4 oregano
Cabernet Sauce:
1 tbs butter
1/3 tsp GF cornstarch
1/4 cup Cabernet sauvignon
1/3 cup GF beef broth
2 tbs water
1 1/2 tsp Dijon Mustard
1 tsp parsley
Oven: 425 degrees
Instructions:
Heat oil in large skillet over medium heat. Sprinkle each rack with the lamb seasoning. Sear top and bottom of racks in oil for 3 to 4 minutes or til browned. Put racks in a roasting pan and bake 15 minutes (for medium). When done, remove from oven and cover pan with foil for 8 to 10 minutes (this locks all the juices in). ( Do this next step while your lamb is cooking.) Do not wash out skillet you seared the lamb in! Place butter in skillet. When melted, add flour and cook for 1 minute or til cornstarch is tan in color. Whisk in other ingredients in the order listed above then turn off heat. Cut racks into chops and serve with Cabernet sauce on the side.
Friday, May 22, 2009
Tuesday, May 12, 2009
Chicken Soup
So the weather in NE Texas has been rather crazy lately, and it seems that we all have gotten these lousy colds and scratchy throats due to the constant shift in temperature. Here is a recipe that hits the spot.
Chicken Soup
Ingredients:
16 cups low salt chicken broth (4 boxes of Swanson's broth)
1 - 3.5 lb chicken cut into 8 pieces (or to make it easy on you just get 3.5 lbs of chicken breasts bone in or boneless, your choice)
1 cup chopped yellow onion
1 cup chopped red onion
12 carrots, peeled and sliced
12 celery stalks, sliced
1/2 a stick of butter
1.5 lbs mushrooms, sliced
1 tablespoons fresh lemon juice
1/2 cup finely chopped parsley
2 bay leaves
1 tablespoon ground white pepper
1 tablespoon ground thyme
Salt (to taste)
Pepper (to taste)
Preparation:
Combine chicken broth and chicken in a large heavy pot. Bring to a boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer, add onions, carrots and celery. Simmer until vegetables soften, about 8 minutes.
Melt butter in a heavy large skillet over medium high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth, stir in bay leaves, parsley, ground white pepper, thyme, and reserved chicken. Simmer for 20 minutes. Season soup to taste with salt and pepper.
Serves:12
Chicken Soup
Ingredients:
16 cups low salt chicken broth (4 boxes of Swanson's broth)
1 - 3.5 lb chicken cut into 8 pieces (or to make it easy on you just get 3.5 lbs of chicken breasts bone in or boneless, your choice)
1 cup chopped yellow onion
1 cup chopped red onion
12 carrots, peeled and sliced
12 celery stalks, sliced
1/2 a stick of butter
1.5 lbs mushrooms, sliced
1 tablespoons fresh lemon juice
1/2 cup finely chopped parsley
2 bay leaves
1 tablespoon ground white pepper
1 tablespoon ground thyme
Salt (to taste)
Pepper (to taste)
Preparation:
Combine chicken broth and chicken in a large heavy pot. Bring to a boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer, add onions, carrots and celery. Simmer until vegetables soften, about 8 minutes.
Melt butter in a heavy large skillet over medium high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth, stir in bay leaves, parsley, ground white pepper, thyme, and reserved chicken. Simmer for 20 minutes. Season soup to taste with salt and pepper.
Serves:12
Sunday, May 3, 2009
Thomas' Lasagna
Growing up the biggest treat in my family was to have a large steaming dish of lasagna, salad and bread. Mmmmmmmmm.... After getting married, I made this meal for my husband. He enjoyed it and then asked me if I had ever done anything different to the recipe. I asked what he meant and he started rattling off suggestions: pepperoni, Italian sausage, more sauce, etc....
Therefore, I applied his suggestions and came up with the below recipe. It really is quite good.
Thomas' Lasagna
1 lb Mild Italian Sausage
1 pkg sliced pepperoni
2 cloves garlic -minced
3 8oz cans tomato sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano leaves
1 pkg (8 oz) GF Lasagna noodles (I like Bionature. It can be hard to find, you may have to order it.)
1 carton (12 oz) cottage cheese (about 1 and 1/2 cup)
2 cups mozzarella
1/3 cup Parmesan
Cook and stir meat and garlic in large skillet until meat is browned. Drain off fat. Stir in tomato sauce, salt, pepper and oregano leaves. Cover and simmer for 20 minutes. ( If you are making the traditional noodles, you need to make sure that your large pot of water is already boiling before you do anything with your meat, then when you get to the point that your meat sauce is simmering, your noodles will already be cooking. ) Layer lasagna noodles, meat sauce, cottage cheese, mozzarella, and pepperoni until dish is full. Bake @350 degrees for 20 minutes or until bubbly. Enjoy with a fresh garden salad and Chebe Gluten Free bread sticks.
Therefore, I applied his suggestions and came up with the below recipe. It really is quite good.
Thomas' Lasagna
1 lb Mild Italian Sausage
1 pkg sliced pepperoni
2 cloves garlic -minced
3 8oz cans tomato sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano leaves
1 pkg (8 oz) GF Lasagna noodles (I like Bionature. It can be hard to find, you may have to order it.)
1 carton (12 oz) cottage cheese (about 1 and 1/2 cup)
2 cups mozzarella
1/3 cup Parmesan
Cook and stir meat and garlic in large skillet until meat is browned. Drain off fat. Stir in tomato sauce, salt, pepper and oregano leaves. Cover and simmer for 20 minutes. ( If you are making the traditional noodles, you need to make sure that your large pot of water is already boiling before you do anything with your meat, then when you get to the point that your meat sauce is simmering, your noodles will already be cooking. ) Layer lasagna noodles, meat sauce, cottage cheese, mozzarella, and pepperoni until dish is full. Bake @350 degrees for 20 minutes or until bubbly. Enjoy with a fresh garden salad and Chebe Gluten Free bread sticks.
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