Pan Roasted Lamb Chops with Mint Relish

Tonight's dinner ended with a discussion about portion sizes. I purchased Lamb Chops at Ferroras. Four chops or $6 and change. Amazing!! Dinner for 2 for $6.00. We are now thinking that the package I purchased should have been one portion. 

The chops were cooked spot on. Kudos to me!!!

But 2 little chops were really not enough per person for dinner. Appetizer, maybe. Dinner, maybe not.

We also picked up fresh corn from Cole's Farm Stand.

I tried microwaving it. I need to work on that one procedure.

The lamb chop recipe is from The Complete Cooking For Two Cookbook.

Pan Roasted Lamb Chops with Mint Relish

Mint Relish Ingredients-
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp chopped mint
1 small shallot, minced
2 tsp red wine vinegar
2 tsp honey
Salt and pepper

Lamb Ingredients-
4 6 to 8 oz lamb loin chops, 1/2 " thick, trimmed
Salt and pepper
2 tsp vegetable oil

Method-
For Mint Relish-
Combine all ingredients in a bowl and season with salt and pepper.
Let the relish sit at room temperature while preparing the lamb.

For the Lamb-
Adjust the rack to the middle position and heat the oven to 425˚. 

Pat the chops dry with paper towels and season with salt and pepper.

Heat oil in a 10" oven-safe skillet over medium-high heat until just smoking.

Brown chops well on both sides, 3 to 5 minutes (I just did 3 minutes per side.)

Transfer skillet to oven and roast chops until meat registers 120 to 125˚ (for medium rare), 6 to 8 minutes. (I would recommend no more than 6 minutes as the resting time continues to cook the meat.)

Using potholders (THE SKILLET HANDLE WILL BE HOT), remove the skillet from the oven. 

Transfer chops to plate and tent loosely with aluminum foil and rest for 5 minutes. (I skipped this part because the chops were already at 125º.

Serve with relish.

Zucchini, Pancetta and Pasta

We are in the middle of summer, and it is about time we had Zucchini, Pancetta, and Pasta. It is one of those recipes that just comes together. 

Zucchini, Pancetta, and Pasta

This easy-to-follow recipe is perfect for a quick and delicious summer meal. It's designed to be flexible, allowing you to adjust the ingredients to your taste.

Ingredients-

Pancetta - diced
Zucchini - Cut to your preferred shape (sliced, diced, or ribbons work well)
Pasta - Choose your favorite shape
Butter - A small knob
Parmesan cheese - Grated
Olive oil - For sautéing
Salt and pepper - To taste

Method-

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. 

Before draining, reserve about a cup of the starchy pasta water.

While the pasta cooks, heat a pan over medium heat. 

Add the pancetta and cook until it's crispy.

Add the zucchini to the pan with the pancetta and a drizzle of olive oil. 

Sauté until the zucchini is cooked to your preferred tenderness.

Once the pasta is ready, RESERVE ABOUT A CUP OF THE PASTA WATER, drain it, and add it directly to the pan with the zucchini and pancetta.

Add a knob of butter, then gradually stir in the Parmesan cheese.

Slowly add small amounts of the reserved pasta water while tossing everything together. 

The goal is to create a creamy sauce that coats the pasta.

Season with salt and pepper to taste and serve immediately.

Sticky Sesame Chicken

This 30-minute recipe from Le Crem De La Crumb is a definite repeat! It was incredibly easy to make and, despite a few extra dishes, far too delicious to grumble about.

Ingredients-

4 boneless skinless chicken breasts - chopped into 1 ½ inch pieces
2 eggs - whisked
6 tbsp flour

3 tbsp corn starch

4 tbsp vegetable oil
3-4 cups cooked white rice - for serving

sesame seeds - for garnish

green onions - chopped, for garnish

Sauce
6 tbsp honey

4 tbsp ketchup

3 tbsp honey

1 tbsp brown sugar

2 tbsp white vinegar

3 tbsp soy sauce

1 tbsp toasted sesame oil

½ tsp salt

1 tbsp cold water

2 corn starch

Method-

Prepare the Sauce

Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, and salt. Set aside.

Prepare the Chicken

Place beaten egg, 3 tbsp cornstarch, and flour in three separate bowls.

Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).

Heat oil over medium heat in a large pan or skillet. 

Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked through. 

Use a slotted spoon to transfer chicken to a paper towel-lined dish.

Use a couple of folded paper towels to wipe out any excess oil from the pan. 

Add sauce and bring to a boil over medium heat. 

Whisk together cornstarch and water until dissolved, then whisk the cornstarch slurry into the boiling sauce til thickened.

Reduce heat to medium-low, add chicken back to the pan, and toss to coat completely. 

Garnish with sesame seeds and green onions and serve over rice. Enjoy!

Pork Medallions with Blue Cheese Sauce

When I first whipped up this dish last year, I knew it was a keeper. 30 minutes from start to finish and instant approval from my toughest critics! While the main components are delicious, the true game-changer is undoubtedly the sauce.

Ingredients-

1 lb pork tenderloin

1 Tbsp olive oil

1 Tbsp butter, divided

1 shallots, finely chopped

1/4 cup white wine

4 oz blue cheese, cubed

1/2 cup heavy cream, Salt
Freshly ground black pepper

1 tsp chopped fresh parsley

Method-

Trim the tenderloin of the silverskin and any excess fat.

Cut the tenderloin into eight 2-inch-thick medallions. 

Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. 

Season with salt and black pepper.

Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat.

When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. 

Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. 

Transfer to a plate and repeat with the remaining pork.

Melt the remaining tablespoon butter in the pan. 

Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Deglaze the pan with the white wine.

Once the wine has almost completely evaporated add the cream and blue cheese cubes. 

Simmer over medium heat for about 3 minutes until the sauce is smooth and thick.

Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. 

Season to taste with salt and pepper and serve garnished with parsley.

Ribollita Soup with Sausage

I've made this recipe a couple of times now, and it's quickly become a household favorite. It comes from The Original Dish blog, a fantastic resource for delicious and approachable recipes. What immediately drew me in, and what keeps me coming back, is a specific ingredient: Parmesan Rinds. Seriously, any recipe that calls for those savory, umami-packed little gems is a recipe for me! And each time I whip this up, Chris gives it his seal of approval, which is always a good sign.

Ingredients-

olive oil, as needed

1 lb bulk mild Italian pork sausage

1 medium onion, diced

4 medium carrots, peeled and diced

4 celery stalks, diced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 (28 oz) can crushed tomatoes

1 qt chicken stock

1 Parmesan rind

1 large bunch green chard, stemmed, roughly chopped

1 (15 oz) can cannellini beans, rinsed, drained

Method-

Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. 

Add enough olive oil to coat the bottom. 

When the oil is hot, add the sausage. Use a wooden spoon to break it apart into smaller pieces. 

Season with a pinch of salt. 

Cook the sausage until browned, about 5 minutes. 

Use a slotted spoon to transfer the sausage to a plate and set aside.

Add the onions, carrots, and celery. 

Sauté for 8-10 minutes until tender and slightly browned. 

Season with salt and black pepper. 

Stir in the tomato paste and red pepper flakes. 

Cook for a minute, stirring well. 

Pour in the red wine. 

Simmer for 2 minutes. 

Add the crushed tomatoes, chicken stock, parmesan rind, and browned sausage.

Bring the soup to a simmer, and then reduce the heat to medium-low. 

Simmer the soup for about 30 minutes, stirring occasionally.

Stir the green chard and cannellini beans into the soup.

 Simmer for another 10 minutes or so. 

Taste the soup and season with salt as needed.

Fettuccini Alfredo with Pepperoni and Bacon

Sometimes, the best meals come from the most unexpected places—or in my case, the odds and ends lurking in the back of the fridge and freezer! 

I had a small bag of pepperoni in the freezer that didn't quite make it into the Easter meat pies. And then there was the leftover crispy bacon from the weekend. My usual plan was to whip up our classic Fettuccini Alfredo, but as I started boiling the pasta, a thought sparked: Why not add a little extra something-something?

So, into a sauté pan went the pepperoni and bacon with a drizzle of olive oil. I let them sizzle and crisp up. Once they were perfectly golden and irresistible, I set them aside in a small bowl.

The result? A familiar comfort food transformed into something even more exciting. The salty, savory bits of pepperoni and bacon added a fantastic depth of flavor and a delightful textural contrast to the rich Alfredo sauce. It was a twist that both of us loved

And I made Parmesan toast.

Fettuccini Alfredo with Pepperoni and Bacon

Ingredients-

1/4# Diced Pepperoni
2 slices of cooked bacon
1 tsp olive oil
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup)

Method-

Heat olive oil in a sauté pan. Add Pepperoni and bacon. Cook until crisp.

Put the Pepperoni and bacon in a bowl and set aside.

Wipe the oil out of the sauté pan.

Melt butter in a large sauté pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough cooking water to keep pasta moist.

Add the Pepperoni and bacon to the pan.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

The Case of the Vanishing Air Fryer Cheese

Okay, serious question: Is it just me, or does anyone else struggle with cheese staying put on an air-fried burger? Every time I'd put cheese on a burger, I'd open the basket to find the cheese… well, everywhere but on the burger. It was a cheesy mystery I was determined to solve!

The solution is surprisingly simple: toothpicks.

Here's the trick: when your burgers are almost done in the air fryer, open the basket, place your slice of cheese squarely on top of each patty, and then secure it with three toothpicks. 

The toothpicks act like tiny anchors, holding that cheese in place against the air fryer's powerful circulation. This gives the cheese just enough time to melt beautifully onto the burger without flying off into the abyss.

Pop them back in for another minute or two, and voila! You'll pull out perfectly cooked, deliciously cheesy burgers.

Just one crucial reminder: please, please remember to remove all the toothpicks before serving! You don't want any surprises there.

Fettuccini Alfredo

Today, I visited the Yale Center for British Art with my sister. I wanted an easy dinner recipe. I picked up fettuccine at Ferrarro's this week, and we always have grated Parmigiano. 

The recipe can be traced back to Alfredo di Lelio, a Roman restaurateur. Seeking to tempt the appetite of his wife, Ines, as she recovered from childbirth, Alfredo prepared a dish of fresh pasta with butter and Parmesan cheese. His secret? Using a more liberal amount of butter than typically found in fettuccine al burro (fettuccine with butter).

This is the Fettuccini Recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large sauté pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

Sheet-Pan Salmon and Broccoli With Sesame and Ginger

Tonight's recipe is from The New York Times Cooking App. A 20-minute mea! Sign me up. Loved the glaze.

Ingredients (4 servings) -
4 tbsp toasted sesame oil

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp honey

1(2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

1 pound broccoli, trimmed and cut into florets, thick stems discarded

1 tbsp olive oil, plus more for brushing the salmon

Kosher salt and black pepper

4 (6-ounce) skin-on salmon fillets

Method -

Heat the oven to 425 degrees. 

In a small bowl, whisk 3 tablespoons of sesame oil with the soy sauce, vinegar, honey, and ginger until smooth. 

Set the glaze aside.

Place the broccoli florets on a sheet pan. 

Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. 

Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well, and roast for 5 minutes.

While the broccoli roasts, place the salmon fillets on a plate and pat dry with paper towels. 

Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli, move to the edges of the pan, clearing spaces in the center for the salmon fillets. 

Place the salmon fillets evenly spaced on the pan. 

Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.