Best Grilled Lamb Chops

Ingredients

• Servings: 6
• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons lemon pepper seasoning
• 2 teaspoons minced garlic
• 6 boneless lamb loin chops, trimmed of fat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add lamb chops and marinate in refrigerator at least 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove lamb chops from the marinade and shake off excess. discard the remaining marinade.
• cook the lamb chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Grandma Skerston's Secret Salsa

Ingredients

• Servings: 12
• 4 serrano chile peppers, chopped, or more to taste
• 4 green onions, chopped, or more to taste
• 4 cloves garlic, chopped
• 5 roma (plum) tomatoes, chopped
• 1 bunch fresh cilantro, stems removed
• 1 (28 ounce) can crushed tomatoes (such as contadina®)
• 1 pinch white sugar
• 1 pinch lemon pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• process serrano peppers, green onions, and garlic in a food processor until finely chopped. add roma tomatoes and cilantro; pulse until desired consistency is reached. transfer tomato mixture to a large bowl.
• stir crushed tomatoes into tomato mixture. add sugar and lemon pepper to salsa and stir to combine.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

czech roast lamb

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 tablespoon prepared mustard
• 2 tablespoons caraway seeds
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 5 pounds lamb shoulder blade roast
• 3 medium onions, chopped
• 1/2 cup
• 1 tablespoon cornstarch
• 2 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• in a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. rub over the lamb roast, and let sit about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• arrange the onions in the bottom of a large roasting pan. pour in the . place the roast, fat side down, on top of the onions. cover the pan with foil.
• roast 1 hour in the preheated oven. remove foil, turn roast, and score the fat. continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees f (63 degrees c). remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
• in a saucepan, bring the reserved pan juices to a boil. mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. serve with the sliced lamb.

Spicy Sweet Salsa

Ingredients

• Servings: 12
• 1 red onion, diced
• 1 mango, diced
• 1 jalapeno pepper, minced
• 3 large tomatoes, diced
• 4 cloves garlic, minced
• 1 lime, juiced
• 2 tablespoons white vinegar
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix red onion, mango, jalapeno pepper, tomatoes, and garlic together in a large bowl. stir lime juice and vinegar together in a small bowl, drizzle over onion mixture, and mix to coat; season with salt and pepper.