Grilled Lamb Chops

3 tablespoons olive oil
3 medium cloves garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley leaves
1/3 cup grated Parmesan cheese
Table salt and ground black pepper (pinch of each)
1 tablespoon Dijon mustard
8-1 inch thick Lamb Chops

Pre heat broiler to Hi.

Meanwhile, in a food processor add the first 5 ingredients. Mix on high for 30 seconds until finely chopped. Add the next 3 ingredients and mix for another 30 seconds until a paste is formed.

Apply the paste to both sides of each chop forming a crust.

Place Chops on a broiler pan and place 5 to 6 inches from the broiler. Broil 4 to 5 minutes watching not to burn. Turn Chops and broil for another 4 minutes. Check temp with a thermometer to 125 degrees. Pull chops from broiler and let rest on a cutting board tented with foil for 5 to 10 minutes and serve.

Creole Blackened Mahi Mahi

Creole Blackened Mahi Mahi

4 – 6 oz Mahi Mahi fillets (I prefer fresh and never frozen)
4 tbs Creole seasoning
Olive Oil
Lemon slices

Preheat oven to 425 degrees

Make sure fish is patted dry. Sprinkle both sides of the fillet with 1 Tbs of the seasoning and set aside. Heat a large oven proof skillet over medium heat and add 2 tbs of olive oil. As the oil starts to produce whiffs of smoke add the fillets and let until browned, about 3 to 4 minutes. Using a fish spatula turn each fillet and place pan in oven to finish, about 5 to 6 minutes.

I served this with Braised Vegetables in beef broth (Brocolini, Asparagus, Zucchini squash and cherry tomatoes) and spicy Horseradish Mashed Potatoes and garnished with Lemon slices.

Steamed Salmon with Basil, lemon and wine

Steamed Salmon with Basil, Lemon and white Wine

4 – 6oz Salmon Fillets
3 Tbs Basil and Lemon Seasoning (find at grocer)
1 Lemon thinly sliced
Sea Salt & Pepper
¼ C white wine
2 TBS butter cubed

Pre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top.

Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes

Italian Hamburgers

As promised, here is the second of several delicious Hamburgers for you to enjoy. Tonights is the Italian Burger. Very moist and tasty!

Italian Burger

2 lbs 80/20 Lean Ground Beef
1 lb Italian Sausage (bulk)
2 Tb Worcestershire Sauce

1 Ts Crushed Garlic
2 Tb Tomato Paste
2 Tb Italian Seasoning
3 Tb Shallots (finely chopped)
S & P to taste

Toppings
Ciabatta Rolls
¼ in thick Mozzarella slices
Thick sliced Red onions (broken into rings)
Marinara Sauce

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.

Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat. Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 slice of Mozzarella Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To Assemble: On the bottom of the Ciabatta Roll place 2 Tb of Marinara sauce and place 1 burger patty on top. Top with 2 or 3 of the Red onion rings on top. Put 2 more Tb of Marinara on the top bun and enjoy!
Slice in half and serve with Seasoned Fries.

It's Burger Season

Football Playoffs! College Bowl Games! It's Burger Season!





I was thinking of what football food would really hit a homerun during that last part of the season. I have just posted one of our favorite foods, Hot Wings and what else compliments wings? Burgers! I'm not talking about your everyday, run of the mill, fast food type burgers. I'm talking something you would pay good money at a fine restaurant for. Ultimate Gourmet Burgers.

Trust me I'm sure there are several people out there that really like a good burger and maybe even have a great recipe. If so, please email it to me by going to the Contact Us section at the bottom of our page and we'll give it a try. If it's all you say it is, we'll post it along with your name and give you kuddo's but for now, here is one of mine that is always a hit and over the next couple of days I'll be posting a few more to wet your whistle. I hope you enjoy these as much as my friend and family have!

California Burger

2 lbs 80/20 lean ground beef
1 lb Italian sausage (bulk)
2 TB Worcestershire sauce
1/3 C Roasted Red Bell Pepper (finely chopped)
1/3 C Avocado (finely chopped)
3Tbs Shallots (finely chopped)
3 Ts Dijon Mustard
1 ½ Ts Crushed Garlic
S & P to taste

Toppings
Horseradish Sauce (see recipe at the bottom)
Avocado slices
Feta Cheese
Ciabatta Buns
Alfalfa sprouts

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.






Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat (above). Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 Tbs of Feta Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To assemble: place a dollop of horseradish sauce on the bottom roll. Place 2 or 3 slices of avocado and then put the burger on top. Top with ½ cup of the Alfalfa sprouts on top of the melted Feta and put another dollop of horseradish on the top roll. Slice in half and serve with fresh salad greens.

Horseradish Sauce:
1/4 cup fat-free mayonnaise

1/4 cup fat-free sour cream

1 tablespoon Dijon-style mustard

2 teaspoons prepared horseradish
Add or decrease horseradish to adjust heat.

Savory Hot Wings!

Here is the second of great football food for your Bowl Games. One of my favorite snack foods to watch a football game has to be hands down…Hot Wings! There are restaurants that have built there entire theme around them. They are in your freezer section of every grocer too so I bet you probably like them also. Here is a very simple recipe that anyone can make great tasting wings at home.

1 – 3lb bag of frozen chicken wing sections – drummies and wingies but no tips(thawed)
1 – Large bottle of cayenne pepper sauce (I prefer Texas Pete)
1 – stick of unsalted butter
1 – bunch of celery (stalks cleaned and cut into 4 in strips)
1 – bottle of Marzzetti’s Blue Cheese Dressing ( Or your favorite dipping dressing sauce)

Preheat oven to 425 degrees

Line a large baking tray with Quick release foil and spread wing sections out leaving about an inch between each piece. Bake for 45 minutes or until done and starting to crisp. In a medium sauce pan heat the pepper sauce until warm. Depending on how hot you like them add butter to the sauce, melt and heat through. Use no butter for hot, ½ stick for medium and the whole stick for mild wings.

Remove tray from oven and brush all sides of the wings with the sauce and place back in oven. Bake for another 10 minutes, repeat process one more time. Place wings on the top rack and turn oven to Broil for 6 to 8 minutes to crisp up nice.

Remove tray from oven and place in a large mixing bowl. Pour remaining sauce over wings and toss. Serve with Celery stalks and dressing. Your guests will love them! Enjoy

Hot Spinach and Artichoke Dip

New Years Day! It's the start of a new year and what a way to start it off after all the big meal Holiday's with lots of football. Plus it's time for those fun New Years Resolutions too! Yes, of course this year will be to loose a few pounds for me but just not yet. At least not until after the BCS National Championship between The Ohio State Buckeyes and LSU! If you haven't read my profile yet, I am from Columbus Ohio and I love the Buckeyes. My dad is in the Hall of Fame there and I just wouldn't have it any other way. Go Bucks!!!

So until the big game is over I will be posting fun game food. I'm starting with Artichoke Dip. This is a very easy recipe I found online and you and your sports fans will love it. Keep checking in for other great tail-gating recipes this week.

Delicious Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.