Crispy Rack of Lamb

This is also from Giada's Spring Fling Episode (along with the heirloom tomato tart). For whatever reason we skipped the sauce... I made it so long ago that I forgot why, but it was really good on its own!

What you need:
3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat (we just used one rack bc it was just two of us)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tablespoons herbs de Provence (google this for an Emeril recipe. And I just used the spices we owned which was equal parts rosemary, thyme, oregano, basil, marjoram, and fennel seed I think)

Sauce:
1/2 cup creme fraiche
3 tablespoons honey
3/4 tablespoon ground cumin
2 tablespoons chopped fresh mint leaves
1/2 cup mascarpone cheese, at room temperature
Kosher salt and freshly ground black pepper

What you need to do:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.

For the sauce:
In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.

Cut the lamb between the bones into individual chops and serve with the sauce.

Cook's Note: The lamb can also be browned for 4 to 5 minutes each side in a large skillet over high heat.

Heirloom Tomato and Basil Tart

I saw this on a Giada cooking show and had to make it. Its so good and light tasting and refreshing! We made the lamb she made with it too, coming up next. Note that I used prepared pesto and didn't make my own. But wanted to give you the option to make your own if you were feeling adventurous.

What you need:
Crust:
1 (9-inch) refrigerated pie crust (recommended: Pillsbury)

Pesto: (OK I used prepared pesto and skipped all these ingredients)
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan

For the rest:
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

What you need to do:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
For the pesto: (As noted, I skipped this step)
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree F oven until lightly browned.

Peanut Butter Cheesecake Brownie Babies

These things are great too! Again, I love peanut butter and chocolate and cheesecake, so its no surprise I love this one. :)

What you need:
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter (I got the whipped kind, easier to use for this type stuff)
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries

What you need to do:
Heat oven to 350. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool. Serve topped with COOL WHIP and cherries.

These are also good if you don't like peanut butter, just skip that step.

Spinach Sauced Chicken

This sauce is really good and really easy. Fairly nutritios too with all that spinach.

What you need:
1/3 cup Italian seasoned fine dry bread crumbs
2 tbsp parmesan cheese
6 skinless boneless chicken breasts (I just used 4 thinly sliced ones)
1/4 cup sliced green onions
1 tbsp butter or margarine
1 tbsp all purpose flour
1/2 cup milk
1/2 a 10oz package frozen chopped spinach, thawed and well drained
2 ounces diced ham slices

What you need to do:
In a shallow dish, combine bread crumbs and parmesan cheese. Coat chicken with crumb mixture. Arrange chicken in a 2 quart baking dish. Set remaining crumb mixture aside. IN a saucepan, cook green onions in hot butter until tender. Stir in flour. stir in milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and ham (I accidentally used the entire package of spinach. Still good though). Spoon spinach mixture over chicken; sprinkle with remaining crumb mixture. Bake, uncovered in a 350 oven for 40-45 minutes.

Nutrition facts - 234 cals per serving, 6g fat, 8g carbs, 1g fiber, 36g protein, 90mg chol, 468mg sodium

Peanut Butter Stuffed French Toast

Oh my gaaaaaaa. I love peanut butter so this was right up my alley. Others said it was too rich for them but not me! I happily ate two servings of this and loved every bite. You'll want a glass of milk with this!

What you need:
1/2 cup granola
8 slices white bread
1/4 cup peanut butter
2 teaspoons honey
1 banana peeled and thinly sliced (I skipped this)
1/2 cup whole milk
2 large eggs
1 1/4 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter
Maple Syrup

What you need to do:
Preheat oven to 350. Place granola in a shallow bowl; set aside. Spread each slice of bread with PB and drizzle honey over that. Divide the banana slices over 4 slices of bread and top with remaning bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich to seal. In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon. Soak each sandwich in egg mixture for 5 seconds. Roll the edges of each sandwich in granola. In a large skillet (I used my pancake griddle instead), heat the butter over medium high heat. Add the sandwichwiches and cook 2 minutes per side. Transfer to baking sheet and bake for 10 minutes. Serve immediately with maple syrup.

Next time I would probably omit the whole granola thing. It didn't stick to mine well and didn't add much to the dish. I'd also not spend time taking the crusts off.

Quick and Easy Breakfast Bake

I made this the other day for my friends and it was good, but I would probably use bacon instead of ham next time. It was really fast and easy so its a great one to do if you're in a hurry, and looks like you spent more time on it.

What you need:
1 can (8oz) crescent rolls
1 package (8oz) smoked ham, chopped (here is where I'd use bacon)
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheddar
1 cup shredded mozzarella

What you need to do:
Heat oven to 350. Unroll dough in 13 x 9 baking dish (mine actually fit into a smaller dish I had - next size down from 13 x 9). Press to cover bottom of dish, firmly pressing holes and seams together to seal. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended and pour over ham. Top with cheeses. Bake 25 minutes or until center is set. We had to cook ours a bit longer than this because it wasn't quite done.

Cream Cheese Chocolate Chip Cupcakes

Stop what you're doing right now and make these. Seriously. These are a Ballentine recipe and so delicous!! Pregnant Bess could probably eat the entire batch in one sitting. Thanks for making them the other weekend Sara! I can't wait for more!!

What you need:
1 box Duncan Heinz Devils food cake mix with pudding in the mix.
Mixture for the center of cupcakes:
8 oz cream cheese
1/3 cup regular sugar
1 egg
1/8 tsp salt
6 oz mini chocolate chips

What you need to do:
Prepare cake mix as directed on package and pour into cupcake pan 2/3 of the way full. Beat filling components together (cream cheese, sugar, egg, salt, choc chips). Drop by rounded Tablespoons into cupcake things filled 2/3 of the way full of cake mixture. Sometimes it doesn't work out even and I have a couple
cupcakes that don't get any filling so you just gotta eat those right when they come out of the oven. Darn. :) Bake according to package directions.

Chicken Chicken Club Pizza

I loved this, it was new and different. I made this as an appetizer but it is supposed to be a main dish. It makes 1 12 inch pizza or 4 dinner sized servings.

What you need:
1 8oz package of cream cheese, softened
1/4 cup ranch dressing
1 (14 oz) prebaked pizza crust - I however got the refridgerated uncooked square dough
1 cup shredded rotisserie chicken
6 slices bacon, cooked and crumbled
1/2 avocado, sliced
1 cup chopped tomato
2/3 cup shredded lettuce

What you need to do:
Preheat oven to 375. I used the uncooked crust so I went ahead and baked it for a few minutes to get it firm a little bit. In a large bowl, beat cream cheese and ranch at medium speed with a mixer until well combined. Spread pizza crust with cream cheese mixture. Sprinkle chicken and bacon over mixture. Bake for 10 minutes. Top with avocado slices, tomato and lettuce before serving.

Tomato and Balsamic Bruschetta

These are pretty little apps that are great and refreshing! I love the touch of cream cheese and balsamic on there. This is another from the cream cheese cookbook. :) Makes 16 apps, but I think I got more than that out of mine. Bread must have been bigger or sliced thinner.

What you need:
1 loaf french bread (16 oz) cut into 16 slices
2 cloves garlic, halved
1 8oz tub Cream Cheese (I got the whipped kind so it was easier to spread)
16 cherry tomatoes halved
1/2 cup slivered red onions
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp brown sugar (I was out so I skipped this)
1/8 tsp each S&P
1/4 cup small fresh basil leaves

What you need to do:
Heat oven to 400. Place bread slices in single layer on baking sheet. Bake 3-4 minutes on each side until toasted on both sides. Rub one side of each slice with cut side of garlic. Cool. Spread each toast slice with 1 tbsp cream cheese; top with tomatoes and onion. Whisk together vinegar, oil, sugar, S&P until well blended. Drizzle over toast slices. Top with basil.

Song of the Day

Bertha - Grateful Dead

I thought I'd give you a break from Avetts and give you an old favorite.

Bacon Cheese Dip

This one is great because its in the crock pot and super easy. We think it tastes very similar to the bacon cheddar toasts. Give those a try if you haven't already! I am pretty sure I halved this recipe when I made it. Makes a TON.

What you need:
16 slices bacon, cooked, and crumbled
2 8oz packages cream cheese, softened and cubed
4 cups shredded cheddar
1 cup half and half
2 teaspoons Worchestershire
1 teaspoon dried minced onion (I actually used real diced onion for this, about half an onion probably)
1/2 tgeaspoon dry mustard
1/2 teaspoon salt
Dash of Hot Sauce
Crackers or french bread slices for dipping

What you need to do:
Add all ingredients except bacon to crock pot. Cover, and cook on low until cheese melts (probably 1 hour), stirring occasionally. Add bacon, stir, and keep on low heat to serve. Served with crackers or French Bread slices.

Garlic Cheese Biscuits

These are wannabe Red Lobster Biscuits. I mean I could have just eaten the dough and been happy without even cooking them. MMMMMMM

What you need:
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese (I probably used a little more than this)
1/2 c. melted butter
1/4 tsp. garlic salt

What you need to do:
Mix Bisquick, milk and cheddar until well combined. Drop by balls onto Pam sprayed baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Cream Cheese Sausage Dip

This picture looks gross, sorry, but I promise the dip is delicious. And again, super easy.

What you need:
1 pound hot sausage, cooked, crumbled, and drained
1 8 ounce block of cream cheese
1 can of diced Rotel Tomatoes, drained
Tortilla chips for dipping

What you need to do:
Pour everything in crock pot and cook for 1.5 hours on low or 45 minutes on high. Stir once the cream cheese starts melting. Serve with tortilla chips.

Buffalo Chicken Dip

I can't believe this hasn't been blogged yet but I am pretty sure its not on there, somehow?! Anyway, this is the easiest, quickest, most loved dip you will find. Lots of people make different variations but this is the one we've always made, and it always is a huge hit.

What you need:
1 giant can of chicken, drained
1/2 cup blue cheese dressing (or ranch)
1/2 cup texas pete buffalo wing sauce
1 8oz block of cream cheese, softened
Celery (optional) - you can put chopped celery in the dip and/or serve it with celery sticks
Fritos or Tostidos for dipping

What you need to do:
Mix all ingredients together (except chips) and microwave for 5 minutes, stirring halfway through. THATS IT!

Pepperoni Cheese Bread

From the Dean Brothers Cookbook. I love it because it has pepperoni, cheese, and biscuits, so you can't really go wrong. The Dean Brothers write that if you're taking elsewhere (tailgate, picnic, etc) to time it so that it comes out of the oven 30 minutes before you need to leave. Let cool for 20 minutes, wrap in foil, and serve warm when you get there. Its also terrific completely cooled.

What you need:
1 7.5 ounce package refrigerated biscuit dough (10 biscuits)
3 ounces cheddar cheese, shredded (about 3/4 cup)
2 ounces pepperoni, chopped (I just used the pepperoni minis and they worked perfect)

What you need to do:
Preheat oven to 450. Lightly coat a 9x5 inch loaf pan with Pam. Set aside. Flatten each biscuit slightly with your fingers; top with cheese and pepperoni. APull the dough up and around the filling, pinching the edges to form a ball. Place the stuffed balls in the prepared pan (they should fit snugly). Bake 12-14 minutes or until golden brown. Serve warm or cool 20 minutes and then wrap in foil to take elsewhere.

Note - I just love pepperoni and cheese so I sprinkled some of each on top of the biscuits before cooking. I recommend that!

Crescent Wrapped Meatballs

You can probably guess how to make these just by the title, and yes it is just that easy. Dudes love these things. And they really coudln't be easier. You will want to double this for sure.

What you need:
1 bag precooked frozen meatballs (I think it has 14-16 meatballs)
1 can crescent roll dough (the one that makes 8 crescent rolls)
Pasta Sauce for dipping

Thaw the meatballs (I just put them in the fridge overnight the night before). Roll out crescent roll dough and cut each triangle into two triangles, so that you have 16 triangles of crescent dough. Wrap 1 triangle around each meatball and bake according to dough directions. Serve with pasta sauce for dipping.

Herbed Cream Cheese Stuffed Lamb Burgers

These were delicious!! And a different twist. Tommy loves lamb and saw this in the cream cheese cookbook so we had to try it.

What you need:
4 ounces cream cheese, softened
1 tbsp chopped fresh chives (I used dried)
1 tbsp chopped fresh parsley (I used dried)
1.5 pounds ground lamb
1 tbsp worchestershire sauce
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 bunch watercress, thick stems removed, separateed into equal portions (I skipped this)
4 onion sandwich rolls, split, toasted

What you need to do:
Mix cream cheese and herbs until well belnded. Roll into 4 balls; flatten each into disk on sheet of wax paper. Refrigerate 15 minutes or until firm. Combine meat, Worchestershire, S&P. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges to seal together. Heat oil in a large skillet on medium heat. Add patties; cook 5-6 minutes each side. ***We actually just grilled them outside.*** Servie in rolls with watercress.