Not everyone feels like handling an entire 20 lb. bird for Thanksgiving – if you’re just cooking for yourself or a few other special someones, that’s a lot of leftovers! Or maybe it’s mid August and you want all the deliciousness of Thanksgiving without the 5 day pumpkin spice latte infused extravaganza. Whatever the case, this holiday spin on a rustic dish is sure to please and wow even the pickiest of turkey gobblers. The classic technique is a bit tricky, but the reward is SO worth it!
A chill is in the air… it’s almost down to the 50s here in the sunshine state! What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s. You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.
Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
If you’re a vegetarian, look away now! This post is not for you. Despite one half-hearted 3 year attempt at curbing my appetite for the furry (NEVER become a vegetarian for a boyfriend…), I just can’t resist a deliciously carnivorous meal. Lamb chops are hands down my favorite meat-and-potatoes affair. I love the gamey flavor, the simplicity of preparation and the satisfaction of nibbling on those little bones – mmm, disturbing and delicious. While they are a pretty simple thing to whip up, I realize many people don’t know how to properly cook the little buggers. While there really isn’t a WRONG way to prepare them, simpler is generally better. If you want to dress your lamb up in a little more than just salt and pepper, this recipe is for you.
Garlic and Rosemary Crusted Lamb Chops!