- Pork and Lamb
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May 15, 2012
Seven Bone Rack Of Lamb Two Tablespoons Of Olive Oil, Divided 1½ Teaspoons Of Sea Salt, Divided 3/4 Teaspoon Of Ground Black Pepper, Divided Tablespoon Of Yellow Mustard Two Minced Garlic Cloves, Divided ½ Teaspoon Of Finely Chopped Fresh Rosemary ½ Teaspoon Of Fresh Thyme Leaves ¼ Cup Of Panko Breadcrumbs Tablespoon Of Fresh Lemon
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- Grilled Lamb Chops With Yellow Mustard And Olive Oil
- Braised Lamb Shanks
- Greek Yogurt Made At Home
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- Seafood
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May 8, 2012
¾ Pound Of Fresh Green Beans Cut Into About One Inch Long Pieces ¾ Cup Of Reduced Sodium Chicken Stock A Tablespoon Of Cornstarch A Teaspoon Of Light Soy Sauce A Teaspoon Of Sesame Oil A Tablespoon Of Canola Oil A Minced Garlic Clove A Teaspoon Of Finely Chopped Fresh Ginger ¾ Pound Of Cleaned
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- Green Bean Casserole
- Green Bean And Potato Salad
- Green Bean And Mozzarella Salad
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- Poultry
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April 25, 2012
Confit is a cooking method whereby meat is slowly cooked in its own rendered fat. This chicken meat is fabulous in a salad, on a sandwich or taco, or over pasta. Save the oil that the chicken is cooked in for later use especially to roast potatoes. Four (4) Large Whole Bone-In Chicken Legs With
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- Sauces and Dressings
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For best results, store this dressing after you make it in a salad cruet overnight before serving. A Cup Of Low Fat Buttermilk ½ Cup Of 2% Fat Greek Yogurt The Juice Of ½ Lemon A Teaspoon Of Paprika A Teaspoon Of Mustard Powder A Tablespoon Of Finely Chopped Fresh Italian Parsley Two Tablespoons Of
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- Dill And Dijon Mustard Vinaigrette Dressing
- Oriental Style Salad Dressing
- Russian Dressing
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- Soups and Stews
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April 19, 2012
Wonton wrappers are available in most grocery stores now and can usually be found in the produce section. They are sold in packages of 60 and can be frozen for future use. A Quart Of Homemade Or Low Sodium Store Bought Chicken Stock Wonton Wrappers ½ Pound Of Ground Pork Two Teaspoons Of Chopped Fresh
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- Steamed Pork Dumplings
- Egg Rolls
- Homemade Ravioli Using Wonton Skins
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- Seafood
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April 4, 2012
I use canola oil for frying to lighten up this recipe. Three Catfish Fillets A Cup Of Buttermilk A Tablespoon Of Frank’s Louisiana Hot Sauce A Teaspoon Of Sea Salt, Divided ¾ Cup Of Yellow Corn Meal ¾ Cup Of All Purpose Flour ½ Teaspoon Of Red Cayenne Pepper ½ Cup Of Canola Oil Combine
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- Shrimp Po’ Boy Sandwiches
- Easy Jalapeno And Scallion Corn Bread
- Oven Chinese Style Fried Rice
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- Sauces and Dressings
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March 28, 2012
Serve this spicy sauce with penne or rigatoni pasta. Two Tablespoons Of Olive Oil Crushed Red Pepper Flakes, To Taste A Teaspoon Of Sea Salt A Finely Chopped Serrano Pepper ¼ Cup Of Finely Chopped Spanish Onion Three Minced Garlic Cloves 1 ½ Pounds Of Hot Turkey Sausage Removed From The Casing Four Cups Of
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- Leftover Turkey And Andouille Sausage Gumbo
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- Pork and Lamb
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Wonton Wrappers (You Can Buy These Wrappers In Packages Of 60. You Can Freeze Whatever You Do Not Use.) ½ Pound Of Ground Pork ¼ Teaspoon Of Finely Chopped Fresh Ginger ¼ Teaspoon Of Finely Minced Garlic A Tablespoon Of Finely Chopped Scallion One Egg White A Teaspoon Of Sriracha Hot Sauce (Or More If
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- Pork and Lamb
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March 20, 2012
A 4 ½ Pound Pork Shoulder Roast 5 Thin Slices Of Fresh Lime 3 Thin Slices Of Spanish Onion A Teaspoon Of Fennel Seeds A Tablespoon Of Sea Salt A Tablespoon Of Chili Powder A Teaspoon Of Ground Cumin A Teaspoon Of Onion Powder A Teaspoon Of Garlic Powder A Teaspoon Of Paprika A Teaspoon
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- Vegetables
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I made this traditional Irish dish on St. Patrick’s Day. Instead of cabbage and leeks, I used kale and chives. Also, I substituted low fat Greek yogurt and fat free milk for the normally used whole milk. Three Pounds Of Yukon Gold Potatoes (Peeled And Cut Into About Two Inch Pieces) A Pound Of Steamed
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- Twice Baked Potatoes
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