Archive for the ‘Lamb’ Category

Chile Rellenos
March 1, 2010

Chile Rellenos

OK friends, I am sorry for neglecting this blog. I have busy at work starting my new business a girl and her brush, selling my artwork. You can check out my work here. Anyways, I still have a love for cooking and want to keep up this blog as much as possible. The other day I was inspired to make Chile Rellenos after watching Rick Bayless. I absolutely love him. I wish I was his neighbor so that I could get invited to all his amazing parties. I love everything about his show and usually by the end of it, my mouth is watering. So this is my version of his Chile Rellenos.I absolutely love Chile Rellenos. I think it is my favorite Mexican dish. But now I can’t just go to the restaurant and order them. So I have to make them myself. I hope you enjoy this recipe.

1 pork tenderloin

2 Tbsp cumin

1 Tbsp chile powder



olive oil

juice of one lime

8-10 green chilies fresh

1/2 cup corn meal

1/2 cup brown rice flour

8 oz monteray jack cheese (or queso fresca)

1 28 oz can of fire roasted tomatoes

1-2 eggs

Drizzle pork tenderloin with olive oil and sprinkle with lime juice. Salt and pepper pork loin, then sprinkle chile powder and cumin all over the pork. Place in oven at 400 degrees for 45 minutes or until temp reaches 165 degrees. Remove from oven and let cool. Shred pork with a fork. Place green chilies under broiler and turn until charred on every side. Remove from oven and cool. Cut a slit in the green chile and remove seeds. Stuff inside of chile with a little bit of shredded pork and a thick slice of monteray jack cheese. Warm can of fire roasted tomatoes in a saucepan (add lime juice and seasoning if desired). Heat about a half of a cup of oil in a cast iron skillet over medium high heat. Mix together the cornmeal and rice flour in a bowl. Beat egg in another bowl. Dip stuffed chilies in egg then in flour mixture making sure to coat the green chile evenly. Place into hot oil and cook until golden brown on all sides and cheese is melted. Only put two or three chilies in the pan at the same time. Cook in batches. When finished, top each green chili with fire roasted tomatoes. Serve with beans and rice. Enjoy!


Curry Meatballs
December 13, 2009

Curry Meatballs

Curry Meatballs

When I think about holiday fare, I often think meatballs. This dish is not your typical meatballs in tomato sauce. I wanted to try something different. The curry adds a most unexpected twist. You can make them as an appetizer or as a meal. Either way, they are a great crowd-pleaser. The recipe is quite large. We entertained another couple with this recipe and everyone went back for seconds. There was hardly any leftovers.


3-4 lbs hamburger or lamb

1/4- 1/2 cup brown rice breadcrumbs

3 eggs

3 cloves garlic minced

1-2 Tbsp fresh ginger minced

2 Tbsp cumin

3 Tbsp curry

1/2 tsp cloves

3 Tbsp dried minced onion

1/4 cup greek yogurt

juice of 2 lemons



Mix together ingredients. Test the flavor of the meatballs by frying up a small piece (about half a meatball) in a skillet. This is the best way to tell if it needs anything else. Add more salt or curry if it needs it. Form into meatballs and place in baking dish. Bake at 350 degrees for 20-30 minutes.

Once the meatballs are finished cooking, start the sauce for the meatballs.

Sauce for the Meatballs

1 red onion chopped

2 cloves garlic minced

1 Tbsp ginger minced

1 4 oz can tomato paste

3 Tbsp curry powder

1/4 tsp cloves

3 Tbsp cumin

2 cans diced tomatoes

1 cup chicken broth

1 can coconut milk

1 can garbanzo beans

1 cup raisins

Saute onion in a little olive oil in a big pot. Let onion get soft. Add garlic and ginger and cook for a minute. Add tomato paste and mix with onions. Add in spices. Pour in chicken broth and 1 can of tomatoes. Place other can of diced tomatoes (drained) into food processor with the garbanzo beans. Puree together. Pour bean mixture into sauce. Bring the sauce up to a bubble and add in meatballs. Reduce heat and allow sauce to simmer and thicken for around twenty minutes. Add in raisins and coconut milk. Serve over rice with yogurt lemon sauce and garnish with cilantro. You could also serve these meatballs as an appetizer with toothpicks, just don’t add the raisins.

Yogurt Lemon Sauce

1 cup yogurt

juice of half a lemon



Mix together the yogurt with the lemon juice. Add salt and pepper to taste. Serve over the meatballs.

Lamb Mushroom Stew
December 3, 2009

Lamb Mushroom Stew

I find myself cooking with lamb more often these days. For some reason it is easier for me to find grass fed antibiotic free lamb than beef. My King Soopers has a great selection. It is also my understanding that lamb is more likely to be raised this way because there is not as high of a demand for it. They are not raised the way most beef are raised. But you can substitute beef in this recipe if you prefer.

This is a great recipe for a cold winter day!

2 lbs lamb for stew

2 portobello mushrooms cubed
1 red onion chopped
1 clove garlic minced
4-5 red potatoes cubed
1 quart beef stock
3 Tbsp brown rice flour
1 cup white wine
zest of one orange
juice of one orange
1 14 oz can of diced tomatoes
2 tsp dried thyme
3 Tbsp fresh rosemary
fresh flat leaf parsley chopped

Salt and pepper lamb. Brown lamb in olive oil. Add onion and cook until soft. Add mushrooms, garlic and potato. Saute for a few minutes. Add flour to form a paste on veggies and lamb. Deglaze pan with white wine and reduce by half. Add beef broth, tomatoes, orange zest, thyme, and rosemary. Bring to a boil, reduce heat and simmer for one to two hours or until potatoes are done. If stew gets too thick, add water. Add orange juice right before serving and garnish with parsley.

Greek Burgers with Caramelized Onions and Greek Potato Salad
November 13, 2009


Greek Burgers

These burgers are one of my favorites! I love Greek flavors. You can definitely entertain with this recipe.

Order of business- Put potatoes in oven first, then get the onions started before you cook the burgers. You can even make the Potato Salad first and serve it at room temperature.

Greek Burgers
2 lbs hamburger or ground lamb
1/3 cup shredded red onion
3 Tbsp chopped rosemary
1/2 cup balsamic vinegar
Mix together all of the ingredients and form into the patties. Cook on grill or in skillet until desired doneness.

Greek Potato Salad
2-3 cups chopped potatoes
1/4 cup calamata olives
1/4 cup feta cheese
2 Tbsp rosemary
1/4 cup olive oil
1/8 cup balsamic vinegar
1 Tbsp dijon mustard
1 clove garlic minced
Coat potatoes with olive oil and sprinkle with salt pepper. Roast potatoes in 400 degree oven until crispy on the outside and soft inside. Mix potatoes with feta, olives and rosemary. Mix together balsamic vinegar, garlic and mustard and whisk in olive oil to taste. Pour dressing over potatoes and mix well. Salad can be served warm or at room temperature.

Caramelized Onion
1 red onion sliced
olive oil
Saute onion in a little olive oil over medium low heat for thirty to forty minutes stirring occasionally.

Yogurt Mint Sauce
1 cup greek style yogurt
2 Tbsp fresh chopped mint
1 Tbsp lemon juice
Mix together all of the ingredients and serve on burgers.

extra balsamic vinegar
tomato slices

Plating it up: I like to serve these burgers open faced with a fork. Spread yogurt mint sauce on half of hamburger bun or piece of toasted bread. Place tomato slice and hamburger on bun. Top with onions and feta. Drizzle with a little extra balsamic vinegar. Serve with Greek Potato Salad.

Apricot Lamb Curry Stew
November 3, 2009


Apricot Lamb Curry Stew

I love curry! Curry has many healing properties. I am not an expert in health, but curry is known to help rid your body from heavy metal poisoning. It is also known to prevent Alzheimer’s. And I love the flavor of curry! The spice of curry with the sweetness of the apricots is absolutely delicious. This is another one of those comfort food dishes great for Fall and Winter. I made some gluten free flat bread to dip into the curry. Yum!

2 lbs lamb stew meat
1 cup dried apricots chopped
2 sweet potatoes chopped
3 carrots chopped
1 28 oz can diced tomatoes
1 14 oz can garbanzo beans
1 red onion
1/2 cup raisins
2 cups beef broth
2 Tbsp curry powder
1 Tbsp tumeric
1 Tbsp cumin
dash of cinnamon
1/4 cup agave
basmati rice
lemon juice for garnish

Place lamb in crockpot and season liberally with salt and pepper. Layer veggies (sweet potatoes, carrots, and onion) on top of lamb. Sprinkle with spices. Pour agave, tomatoes, garbanzo beans and beef broth over veggies. Sprinkle with raisins. Cook on high for six to eight hours. Taste and add more curry to your liking. I always continue to add more. Serve over rice, squeeze lemon juice over stew and garnish with cilantro. Also would be great with toasted slivered almonds. Enjoy!

Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree
October 26, 2009

Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree

Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree

Okay so for the most part I avoid dairy. But… I have always had a love affair with cheese. I can’t resist it. On special occasions I do make dishes with cheese. This White Bean Goat Cheese Puree is amazing!!! I adapted it from one of my Emeril cookbooks. It is a wonderful companion to our favorite lamb dish. I served this for my husband’s birthday with Gluten Free Fried Calamari, Balsamic Tomato Stuffed Portobello Mushrooms, and Walnut Apple Goat Cheese Salad with Sweet Dijon Vinaigrette. It was a fabulous menu!

Herb Grilled Lamb Steaks

Lamb Loin Steaks (3-4)

2 Tbsp chopped Mint

2 Tbsp chopped Rosemary

juice of one lemon

2 garlic cloves minced

1/4 cup olive oil



Mix marinade ingredients together and pour over lamb. Marinate lamb for 3-4 hours. Cook over hot grill 4 minutes on one side and 3 minutes on the other. Grill until desired doneness. Serve with White Bean Goat Cheese Puree.

White Bean Goat Cheese Puree

3 cans navy beans drained

1 shallot

3 Tbsp fresh rosemary

4 oz goat cheese

olive oil

Saute shallots in olive oil in a saucepan. Add beans and a few cups of water to cover the beans. Bring to a boil, reduce heat and simmer for thirty minutes. Drain beans and reserve some of the cooking liquid. Place beans in food processor with cheese, rosemary, salt, pepper, and 2 Tbsp of olive oil. Blend until mixed well, add leftover cooking liquid if mixture is too thick. Serve with Herb Grilled Lamb Steaks or simply enjoy with some tortilla chips as an appetizer. Delicious!