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.