Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Blueberry Flax Mug Muffin

BLUEBERRY FLAX "MUG" MUFFIN

1/4 cup whole ground flaxseed meal
1/2 tsp baking powder
1/5 tsp ground nutmeg
2 Tblsp pancake syrup
1/2 tsp lemon zest [or orange zest]
1 egg white
1/4 cup fresh blueberries [or frozen, thawed]

• In a small bowl, mix dry ingredients together until throughly combined. Add syrup, stir. Add egg white, stir. Add blueberries and zest, stir.
• Spray a small mug lightly with cooking spray. Pour mixture into the mug. Sprinkle the top with a little sugar.
• Cook for 90 seconds. 

Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition 

FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs

FBF: Grilled Lemon Chicken

FLASH-BACK FRIDAY

GRILLED LEMON CHICKEN

click on image to see full post from 11/17/11

Grilled Rosemary Lamb Sirloins

GRILLED ROSEMARY LAMB SIRLOIN

1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658#ixzz24zNVdO2d

Shrimp Scampi

More shrimp!

SHRIMP SCAMPI

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice [about 1/2 lemon]
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest
• 1/8 teaspoon garlic powder

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Season the shrimp with salt and pepper.
2. Heat a large skillet over medium heat. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and put the shrimp pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt, pepper and garlic powder and toss to combine. 
4. Divide the shrimp among 4 plates or arrange on a platter and serve with lemon to squeeze over top.

Blackberry Mojitos

My hubby loves making himself regular mojitos fairly often, so ME making a mojito was very intimidating. But I did it anyway. He tried it, turned to me and said he loved it so much more than any mojito he has ever had. *huge grin*

BLACKBERRY MOJITOS

• 3/4 cups blackberries
• 5-6 large mint leaves
• 4 teaspoons sugar 
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 cups seltzer water
• 1/4 cups white rum (or you can use vodka)
• ice cubes

• Muddle blackberries, mint leaves, sugar, lemon and lime juice in a tall glass until berries are mostly crushed.
• Add seltzer, rum and add ice to reach edge of glass. 
• Garnish with a blackberry, lime slice and/or mint leaves. Stir and serve!

Smoked Trout Dip

This recipe is perfect for any of the smoked trout left over from the Original recipe. This is a great appetizer! Probably the best dip I've ever had. I know I probably say that a lot, but this time I REALLY mean it. haha!



3/4 pound smoked trout (about 2 8-inch trout)
8oz softened cream cheese
2 tablespoons half and half
2 tablespoons lemon juice
1/4 teaspoon garlic salt

Add all the ingredients in a bowl, and mix until combined. Serve with a variety of crackers!

Smoked Trout

Its trout-fishing time of the year again! Personally, my favorite time of the year. We are huge fish lovers, and I have so many ways to cook them! We got a new grill for the Spring which one side is gas grill, the other side is charcoal grill with an attachment for the smoker. I've heard about smoked trout, so we tried it out as soon as we could! I have to say, I doubt I'll cook it any other way from now on =)



There is a few things you need to know about smoking trout:

• It takes a long time (haha, have patience!)


• Use a mild wood such as pecan, apple, oak or alder. (I used oak this time) Strong woods can give the fish an undesired flavor.


• Trout often isn't cooked after its been brined, but if you do, make sure when you take them out of the brine, to rinse them well, and then let them air dry.

Cooking:

• No season is required when smoking fish. The wood gives it all the flavors it needs. The lemon slices give a slight flavor, but is used more to keep moisture in.


• Start off the wood chips at a low temperature--like 175--for 30 minutes. This makes the skin dry out so it will hold during the rest of the smoking.


• Add lemon slices after the low smoking to lock in moisture of the fish.


• After the low cooking, raise the temperature to about 225 for almost an hour (for fish 8 to 10 inches long). Adjust time to the size of fish you use.


• Make sure you place the fish far enough apart so the smoke can reach all side (in other words, make sure they aren't touching)


• Most fish is safe to eat at 175 degrees, use a thermometer to check internal temps. Much higher than that and the fish will dry out completely.

Cook some veggies as a side, but keep the flavors very mild. You don't want anything to mask the amazing flavors of the fish.

Later this week, you will see a recipe for smoked trout dip!

FBF: Honey Glazed Salmon w/ Lemon Veggies

FLASH-BACK-FRIDAY

HONEY GLAZED SALMON

with LEMON VEGGIES

Click on image to see original post from 3/16/2011

T&T: Use "green" containers [jello shots]

I KNOW I'm not the only one who's seen these babies on Pinterest. Of course, I had to try them out. But then, it got me thinking of other things, other ingredients...soooo many possibilities! And the fact that there is nothing "wasted" in the end, even better!

T&T: Use natural containers

• Slice lemons horizontal direction


• Scoop out the insides, including all the pulp


• Place in a container where it will be as level as possible


• Fill "cups" with jello mix


• Place in fridge for 2-4 hours, overnight is best though!


• Once set, slice the halves in half, and refrigerate until you serve them

There is all sorts of mixes that you can use, be creative! Its not as hard as you might think it is.

• IMPORTANT: Make sure you have a "gelling" agent. Whether its a package of Jell-O or just plain Gelatin. Something needs to be added to make it solidify.


• Also, give yourself enough time to make these. Often, refrigerating over night is needed because of the alcohol content in the other half of the mixture.


• TIP: I've read that lemon have a very bitter taste, so lemons are a better choice over limes. But that is up to you!

My 2 picture mixes:

• 1 small package of tropical punch Jell-o, 1 cups water, 1 cup good quality vodka [fills about 22 to 26 lemon halves]


• 1-1/4 cup coconut milk, 1 package gelatin, 3/4 cup rum [fills about 24 to 28 lemon halves] sprinkle with shaved coconut

Mixes I'm going to try:

• 1 cup pink lemonaid, 1 package gelatin, 1 cup vodka [lemon halves]


• 1 cup orange juice, 1 package gelatin, 1 cup champagne [orange halves]


• 1 cup lemon juice, 1 package gelatin, 1 cup vodka (or lemon vodka) [lemon halves]


• 1 cup margarita mix (prepared), 1 package gelatin, 1 cup tequila [lime halves]

Have you tried these yet? What mixtures have you tried?

Grilled Lemon Chicken

GRILLED LEMON CHICKEN

1 lemon
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp chopped fresh parsley [plus extra for garnish]
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts

• Use peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. reserve and set aside. Grate the other side of the lemon to make 1 tblsp zest. Finally, squeeze the juice from the lemon into a bowl.
• In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
• Preheat the grill to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Recipe from Great American Recipes "Quick and Easy Chicken Dishes"

Beer Can Chicken

I loved saying "I'm gonna shove a beer can up a chicken's butt." And then I have to admit this is the first time I've done this too! After it was all done, I couldn't believe how good it was. So moist and tender! Can't wait to try this again, and maybe change up the spices.

BEER CAN CHICKEN

2 tsp salt
2 tsp packed brown sugar
2 tsp paprika
1 tsp dry mustard
1/2 tsp dried thyme, crushed
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 12-oz can beer
1 3 1/2 to 4-pound broiler-fryer chicken
2 tblsp butter, softened
1 lemon quarter

For rub, combine salt, brown sugar, paprika, dry mustard, thyme, pepper and garlic powder. Discard about 1/2 of the beer from can. Add 1 tsp of the run to the half-empty can--beer will foam up.

Remove neck and giblets from chicken. Sprinkle 1 tsp of the rub inside the the body cavity. Rub outside of chicken with butter and sprinkle with the remaining rub.

Hold chicken upright with opening of the body cavity at the bottom and lower the chicken so the beer can fits into the cavity. Pull chicken legs forward so the bird rests on its legs and the can. Stuff lemon quarter in neck cavity to seal steam in. [if you have a special beer can chicken holder, use it now--we did, made it so much easier!]

INDIRECT grilling. Heat grill on med-high heat. Reduce heat to medium. Turn off the flames for half the grill, and place chicken over the flame-free spot. Cover and cook for 1-1/2 to 1-3/4 hours. Cover with foil if its browning too fast.

Carefully remove chicken from grill, cover chicken with foil and let it stand for 10 minutes. Remove can from chicken and serve.

[Don't skip the part to let the chicken rest--this is what makes it really tender and juicy]

Fresh Trout with Butter and Lemon

FRESH TROUT WITH BUTTER AND LEMON

Nothing is better than fresh fish, and my favorite (currently) is Trout. My husband and son go down to the stream and fish together. They brought me home some trout, so thats what I made for dinner. My husband does all the cleaning and head-removing...that stuff makes me want to puke. HAHA!

This is a really simple recipe that can be used for all kinds of fish. Its good to know and have on head, just in case someone brings home fresh fish for you!

For each fish, place 1/2 slice of lemon,1 tablespoon of butter and a pinch of salt and pepper on the inside. Then sprinkles with a little olive oil and place another tablespoon of butter on top. You can't ever have too much butter. The generously sprinkle with kosher salt and a little bit of freshly ground black pepper. Place the fish on a slip mat or parchment paper and broil under high heat. about 8 inches away from broiler, for about 15 minutes, carefully turning half way through.

Enjoy!

HONEY GLAZED SALMON with LEMON VEGGIES

Ohhh yes...so mouth-watering!

HONEY GLAZED SALMON WITH 

PARSLEY-LEMON VEGETABLES

3 tablespoons EVOO
1/2 pound small red potatoes, quartered
2 cups white mushrooms, halved
salt and pepper
1/2 bunch asparagus, cut into thirds
4 6-oz salmon fillets with skin
2 tablespoons chopped parsley
1 clove garlic
grated peel and juice of 1/2 lemon

Preheat oven to 425 degrees F. In a large heavy duty [and oven proof] skillet, heat 1 1/2 tablespoons olive oil over med-high heat. Add potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until browned [about 5 minutes]. Transfer to the oven and roast for 10 minutes. Stir in asparagus and roast for another 2 to 3 minutes [until asparagus is crisp-tender].

Meanwhile, rub salmon with EVOO all over and season with s&p. Arrange salmon on baking sheet, skin side down, and roast for 10 minutes or until opaque in center.

In small bowl, mix honey and coriander. Drizzle honey mixture over salmon right before removing from the oven.

In small bowl, whisk together the parsley, garlic, lemon peel and lemon juice, and 1 1/2 teaspoons EVOO, and season with s&p. Toss with veggies and serve with salmon.